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Automakers, UAW Spend Strike’s First Day in War of Words
Automakers, UAW Spend Strike’s First Day in War of Words
The United Auto Workers and Detroit automaker executives exchanged harsh words on Friday, the first day of the
2023-09-16 05:48
Braves: Marcell Ozuna provides update on scary injury after HBP
Braves: Marcell Ozuna provides update on scary injury after HBP
Atlanta Braves designated hitter Marcell Ozuna provided an update on his right wrist after he was hit by a pitch in Monday's game vs. the Detroit Tigers.The Atlanta Braves have the second-best record in the National League as of Tuesday, but they have to fend off the Miami Marlins, who are ...
2023-06-14 07:06
Restaurant menus are ruining eating out: ‘They’re supposed to seduce you, not humiliate you’
Restaurant menus are ruining eating out: ‘They’re supposed to seduce you, not humiliate you’
What does a “smacked cucumber” look like? What is a “rutabaga”? Why does a “spiny caldereta” sound so threatening? Is “blackened” just a fancy word for “burnt”? These are some of the many questions diners have to grapple with when they look at a menu in some restaurants these days. But Britons are a shy bunch who would rather curl up in a ball and disappear than actually have to utter these queries out loud to a waiter. I would know – my husband is one of 41 per cent of diners who would choose to google an unfamiliar menu term under the table instead of asking for clarification, according to recent research from reservation service Resy. Whenever me and my husband come across an obscure word on a menu, my suggestion of asking the waiting staff to explain is swiftly shot down by the appearance of his phone, followed by a muttered definition from a search engine. Navigating a menu has become harder in recent years. It’s not just the use of lesser-known techniques, nor the use of alternative words for common ingredients (a rutabaga is a turnip and a cep is a porcini or pennybun mushroom, by the way). With Covid came menus only available via QR code, a development that’s now the bane of eating out – some restaurants still use them. It means having to point our stupid camera phones at stupid, alien-looking squares and scroll through the menu in stupid silence, as if we need to be even more enslaved to our devices than we already are. And then, if menus do get printed, they’re impossible to see because restaurants insist on turning their lights down lower and lower. Or they print the text in smaller and smaller typeface, making it a struggle to read even with 20/20 vision – which I haven’t had since I was 10. I’ll never forget trying to read the menu at the ever-trendy Smoking Goat in Shoreditch in 2019, me and five of my companions sat squinting in the dark with our phone torches on. Going to a restaurant should be a relatively easy endeavour, an experience free of stress and embarrassment. But recent menu trends might be off-putting to the customer, says Gavin Rankin of the Mayfair-based French brasserie restaurant Bellamy’s. “Restaurant menus are supposed to seduce you, to persuade you,” he tells me. “There’s a tendency now to list vegetables or ingredients nobody’s ever heard of, but I don’t like it and people don’t like having to ask questions about what something is because it makes them feel foolish. Restaurants aren’t out to humiliate the diner.” Descriptors that give an idea of texture or flavour are important, but they don’t have to be complicated. It’s definitely possible to achieve a balance between having your menu be stylish and still informative Hugh Richard Wright, restaurant PR But could it be a good thing for menus to spark conversation between a diner and the restaurant? When I ask Rankin this, he blows a raspberry down the phone line, though not rudely – just in exasperation. “There’s something a bit… aggressive about it,” he says. “You can see on some menus they are deliberately choosing to list things that will force people to ask. Keep it simple, in my opinion. It’s different if you’re trying a really unfamiliar cuisine, but not when you go to an English or French restaurant. You should be able to look at a menu and be happy to eat 90 per cent of it with pleasure.” I’m someone who’s quite happy to have a chinwag with the waiter and ask questions about a menu. I also like it when a menu provides the opportunity to learn something new. But Rankin is right in pointing out that many diners don’t like asking questions at all, and menus shouldn’t force a diner into having to enquire about every single item. Hugh Richard Wright, leading restaurant PR and man-about-town with years of eating and consulting experience under his belt, says restaurants need to be mindful of striking the right balance with their menus. “A menu is more than just a list of dishes,” he says. “It should tempt you and excite you, so the descriptions should be tantalising. A menu that makes you want to have a conversation with your server is nice but it’s a balance. You don’t want to have everything explained to you and to go through every dish asking, ‘What’s this, what’s that’. That’s what a lot of places get wrong.” He adds that a menu should give the diner a “realistic impression of what you’re getting on your plate” – a reasonable enough expectation that some restaurants have foregone in favour of just listing ingredients. “For example, ‘pork, leek, kumquat’. It should describe how the pork is cooked. Is it pulled pork? Or roasted? Descriptors that give an idea of texture or flavour are important, but they don’t have to be complicated. It’s definitely possible to achieve a balance between having your menu be stylish and still informative.” David Paw, international editor at Resy, advises that we shouldn’t be put off by a sparse menu. “It may be deliberate,” he says. “The restaurant is setting up the chance for a guest and the front of house staff to engage in a dialogue. I lean into these moments as opportunities to have a chat about ingredients, techniques, and the kitchen’s creative process. I’d encourage diners to always try to ask for more information. Even frequent diners are always learning and expanding their food vocabulary.” It comes down to what kind of experience we’re looking for when we dine out. For some, like Paw and myself, it’s fun and exciting to come across new things on a menu. But for many, given that eating out nowadays is much more of a pricey indulgence than it used to be, relaxation is key, not being challenged. This isn’t to say that every single restaurant should acquiesce to simplicity, but it would be no small potatoes to consider ways to make a diner feel less like they need a thesaurus before sitting down. It doesn’t diminish a fine restaurant to make its menu more accessible – instead, it would make it so much more appealing, bringing incredible food to the many instead of the few. That said, we go to restaurants to eat food we wouldn’t normally cook ourselves, and often food that we’re not familiar with. There is so much joy to be had in allowing new flavours and textures to colour your palate, and the culinary world has never been more creative or diverse than it is right now. So in a time where suspicion of anything unfamiliar is rife, perhaps it would do us all some good to try something new on our plates. Next time you’re stuck, ask your waiter for assistance. I promise they won’t bite. Read More Best burgers in London: Where to eat top patties in the city Why ‘chain’ restaurant shouldn’t be a dirty word Three ramen recipes to change your life Best burgers in London: Where to eat top patties in the city Why ‘chain’ restaurant shouldn’t be a dirty word Three ramen recipes to change your life
2023-10-29 14:30
US Open returns to Los Angeles amid new upheaval in global golf
US Open returns to Los Angeles amid new upheaval in global golf
The US Open returns to Los Angeles next week for the first time in 75 years, but the biggest uncertainty facing the world's top golfers isn't the unfamiliar...
2023-06-10 09:22
New 'Indiana Jones' tops N.America box office despite tepid debut
New 'Indiana Jones' tops N.America box office despite tepid debut
The latest -- and likely last -- installment in the popular "Indiana Jones" franchise lassoed the competition at the North American box office, industry estimates showed Sunday, but analysts noted...
2023-07-03 04:24
Harry Maguire ‘showing he can do the job’ – Erik ten Hag
Harry Maguire ‘showing he can do the job’ – Erik ten Hag
Harry Maguire will report for England duty next week re-established as a first-choice defender for Manchester United. When Gareth Southgate’s squad met up in October Maguire had made only two starts for Erik ten Hag’s side all season but he has been ever-present in the starting XI since, usually in a partnership with veteran Jonny Evans as Raphael Varane and Victor Lindelof have had to bide their time. Maguire and Evans is not a pairing many would have seen coming in the summer, when Maguire was being linked with a move away from Old Trafford and Evans was a free agent after leaving relegated Leicester. An injury to Evans will see a change made when Luton visit on Saturday, but Ten Hag said Maguire was keeping former Real Madrid defender Varane, a key part of last season’s success, out on merit. “Harry Maguire is doing very well at the moment, and I am very happy with that,” he said. “As I always said, Harry Maguire can do the job — and now he is showing he can do the job. “Last year Harry didn’t play a lot, so I was very happy with Rapha’s performances. I have always been happy with his performance. But in this moment, Harry is playing very well and there is internal competition.” Ten Hag sees Maguire and Varane as being in direct competition for the right side of central defence. Although Maguire has spent much of his career on the left, Ten Hag does not like the balance of his side with the 30-year-old there. “There are moments in certain games where they can play together and they have already proven they can do it,” he said. “But the build-up is not that fluid when one of them is playing from the left.” Last season, the partnership Varane formed with Lisandro Martinez, protected by Casemiro, helped United win the Carabao Cup and return to the Champions League. But with Martinez and Casemiro currently out injured along with Luke Shaw, and Varane out of favour, there is a different look at present. “The injuries don’t help us,” Ten Hag said. “So often you have to swap the back four and then you don’t get the routine. In such moments, it is so important to have routines. “We had a new keeper (Andre Onana) coming in and every time you form a new back four and they know the rules and principles, but the routines are not the same. “Communication is so important, but that is all split-second decisions. You need that cooperation and you need it 100 per cent because when it doesn’t work, then you concede goals at this level.” Wednesday’s dramatic 4-3 Champions League defeat in Copenhagen made it nine defeats from 17 games in all competitions for United this season, piling the pressure on Ten Hag amid on the ongoing wait for Sir Jim Ratcliffe’s purchase of a minority stake in the club to be completed. “Nothing has changed (in our approach),” Ten Hag added. “We stay in the same issues because we are not in the best moment, but I think I see that we are going forward, like at Fulham (a 1-0 win last weekend), and I thought Copenhagen was a very good game and we have to build on that. “Andre Onana came new in and in the last games has stepped up, Rasmus Hojlund is a new striker and he came in and is stepping up. That is good stuff. “We had some good midfield balance in the last two games, and hopefully we can keep that without new injuries in such departments and then I think we can really improve and find our success this season.” Read More Don’t worry about it – Ange Postecoglou brushes off series of Spurs setbacks ‘I heard what I heard’ – Tom Curry stands by racism claim against Bongi Mbonambi Katie Boulter has come ‘full circle’ as GB return to Copper Box for BJK Cup tie Mauricio Pochettino learned lessons from famous battle to mature as manager Mikel Arteta warns Aaron Ramsdale not to rush decision over Arsenal future Dawid Malan: I want to play on but I don’t know what my England future holds
2023-11-11 06:30
Are Mildred Bustillo and Tiff Der still together? 'The Ultimatum: Queer Love' couple's relationship becomes chaotic
Are Mildred Bustillo and Tiff Der still together? 'The Ultimatum: Queer Love' couple's relationship becomes chaotic
Tiff and Mildred acknowledged they frequently quarrelled, struggled to communicate, and broke up at least once or twice a month before reconciling
2023-06-07 13:32
Liz Weston: Companies’ deceptive ‘dark patterns’ online cost you money — here’s how to fight back
Liz Weston: Companies’ deceptive ‘dark patterns’ online cost you money — here’s how to fight back
Companies make it easy to subscribe to their services — and frustratingly hard to unsubscribe
2023-11-27 21:43
Injured Kolisi leads Springbok advance group to New Zealand
Injured Kolisi leads Springbok advance group to New Zealand
Captain Siya Kolisi was among 12 Springboks who left South Africa for New Zealand on Tuesday, even though a knee injury will prevent him facing...
2023-07-05 04:29
Global stock indexes forecast to rise modestly in 2024
Global stock indexes forecast to rise modestly in 2024
By Hari Kishan and Indradip Ghosh BENGALURU Most key global stock indexes are forecast to rise modestly over
2023-11-22 23:43
Apex Legends Weapon Tier List July 2022
Apex Legends Weapon Tier List July 2022
Everybody has their personal preference when it comes to which weapon they use. But some weapons are objectively better than others in Apex Legends.
1970-01-01 08:00
Seattle Sounders vs Atlanta United - MLS preview: TV channel, live stream, team news & prediction
Seattle Sounders vs Atlanta United - MLS preview: TV channel, live stream, team news & prediction
Everything you need to know ahead of Atlanta United's MLS showdown with Seattle Sounders.
2023-08-19 21:00