You are using an older browser version. Please use a supported version for the best MSN experience.

19 Fancy Menu Phrases Everyone Should Know

Best Life Logo By Best Life Editors of Best Life | Slide 1 of 20: <p>In theory, a restaurant menu is like a road map: Study it carefully, and you won’t have to ask anyone for directions—least of all that theatric waiter in the white apron. But sometimes you make a wrong turn. In Venice, you could confidently order a steaming bowl of the local mussels (cozze), and accidentally instruct the server to bring you his engorged genitals (cazzo).</p><p>These days, you don’t have to travel far to get lost in a menu. In any American city, even modest neighborhood bistros feature enough foodie slanguage to induce terror—which is not to be confused with terroir, a highbrow menu word that literally means “soil” but is supposed to signify the inherent goodness of locally-sourced food.</p><p>If only the descriptions were as down-to-earth as the soil-caked carrots. <strong>Tim Zagat</strong>, founder of the Zagat restaurant guides, says that as more chefs seek out high-quality ingredients, the desire to boast is understandable but misplaced. “If the menu says ‘charbroiled porterhouse steak,’ I understand that,” explains Zagat. “But if it says ‘porterhouse seared over 5-year-old hickory branches and served with a caramel sauce infused with basil from Tamarack Farm,’ that doesn’t do much for my dining pleasure.”</p><p>Here, then, is a menu for us nonfoodies—an A-to-Z decoder of today’s trendiest food lingo. Use it for those moments when the words fail you. The waiter will take your order now. And for more great restaurant advice, brush up on the <a href="http://bestlifeonline.com/fine-dining-mistakes/">7 Mistakes You’re Making In Fine-Dining Establishments</a>.</p>

19 Fancy Menu Phrases Everyone Should Know | Best Life

In theory, a restaurant menu is like a road map: Study it carefully, and you won’t have to ask anyone for directions—least of all that theatric waiter in the white apron. But sometimes you make a wrong turn. In Venice, you could confidently order a steaming bowl of the local mussels (cozze), and accidentally instruct the server to bring you his engorged genitals (cazzo).

These days, you don’t have to travel far to get lost in a menu. In any American city, even modest neighborhood bistros feature enough foodie slanguage to induce terror—which is not to be confused with terroir, a highbrow menu word that literally means “soil” but is supposed to signify the inherent goodness of locally-sourced food.

If only the descriptions were as down-to-earth as the soil-caked carrots. Tim Zagat, founder of the Zagat restaurant guides, says that as more chefs seek out high-quality ingredients, the desire to boast is understandable but misplaced. “If the menu says ‘charbroiled porterhouse steak,’ I understand that,” explains Zagat. “But if it says ‘porterhouse seared over 5-year-old hickory branches and served with a caramel sauce infused with basil from Tamarack Farm,’ that doesn’t do much for my dining pleasure.”

Here, then, is a menu for us nonfoodies—an A-to-Z decoder of today’s trendiest food lingo. Use it for those moments when the words fail you. The waiter will take your order now. And for more great restaurant advice, brush up on the 7 Mistakes You’re Making In Fine-Dining Establishments.

© Provided by Best Life

More from Best Life

image beaconimage beaconimage beacon