artisanal food

bringing the craftsmanship and tradition of the artisan to the kitchen, either through the sourcing of artisan food products (like handmade cheeses, chocolates, cured meats, etc.) or the application of artisan techniques in house

awesome salads

great salads are a terrific way to encourage nutrient balance and the consumption of raw foods

breakfast all day

some restaurants offer their breakfast menu throughout the day and night as a “comfort food” option to diners

brunch

weekend “brunch” is offered (check the link to the restaurant website for the specific hours that brunch is served)

comfort food

food that doesn’t make you think too hard and goes down easy

gourmet cooking

skillful preparations that you probably would not make at home

• Camp, David: The United States of Arugula: How We Became a Gourmet Nation, Broadway Press (2006)

great wine list

plenty of good choices to pair with the menu; not necessarily a huge or ridiculously expensive list; local focus is appreciated but not required

healthy beverage options

by providing interesting non-alcoholic beverage options, restaurants promote healthy consumption, sobriety, and sharpness of taste buds

nutrient balance

appropriate proportion of brightly colored fruits and vegetables vs. starches, meats, grains, and sweets

• Nestle, Marion: Food Politics: How the Food Industry Influences Nutrition and Health, University California Press (2003)
• Weil, Andrew: The Essential Guide to Bringing Health and Pleasure Back to Eating, Knopf (2000)

organic / real food

the majority of ingredients used are organic or sourced from known purveyors who raise their goods naturally; certified organic (an industry convention) is not required; some exceptions are allowed due to availability or other reasonable constraints

• Pesticide residue on conventional foods: link

pairing food & beverages

thoughtful menus offer a nice compatibility of food and beverages

pastured animals

healthy meats from pastured animals that are well treated, having lived a relatively natural life and fed their natural foods (may be grain finished for flavor)

• Pollan, Michael: The Omnivore’s Dilemma: A Natural History of Four Meals, Penguin Press (2006)

pizza

for pizza lovers

raw food options

at the bottom of the food chain, raw plant foods are the healthiest and eco-friendliest of all (every meal should include some of them); typically includes salads but some restaurants offer a “raw foods menu” of innovative preparations, including such things as “pizza” and “pasta” which have never seen more than 44 degrees C (110 degrees F) in their preparation to avoid destruction of essential enzymes raw foods wiki

seasonal menu

the menu is driven primarily by the availability of fresh, local foods as they come in season

set menus / prix fixe

in a set menu, the chef has the opportunity to show his/her talent in the presentation of a “symphony” of foods; a great way to enjoy a special meal

smaller portions / sharing

in many places (led by America), portions are simply too big, which leads to over-consumption and nutritional imbalance; small portions increase variety and benefit nutrition; sharing food is another way to accomplish this

split portions available

to maximize variety without eating too much, this restaurant offers the option of buying smaller portions

vegan friendly

the vegan is able to craft a nice meal from the menu

vegetarian friendly

the vegetarian is able to craft a nice meal from the menu

wheat/gluten-free options

the wheat- or gluten-intolerant diner is able to craft a nice meal from the menu; NOTE: celiac diners are advised (and usually know) to request, and never assume, that their food be made wheat/gluten free

working garden

the chef has significant growing stock on site

fusion confusion

trying to cover too much geography in the menu; combining cuisines without sufficient coherence

generous use of oils, fats

we honor preparations that allow the natural beauty of the ingredients to come through; fats/oils have an important role in cooking, but heavy use of them can be unhealthy – a good cook can usually make delicious foods without overdoing the fats

half portions needed

if portion sizes are large and not intended to be shared, the menu encourages overconsumption and/or nutritional imbalance

inconsistent

inconsistent quality from time to time or dish to dish

industrial ingredients

mostly using ingredients from the industrial food system… based on unnatural soils, uses of pesticides, hi density feeding operations, lack of pasturing, etc.; learn more:

• Pollan, Michael: In Defense of Food: An Eater’s Manifesto, Penguin Press, (2008)

industrial ingredients?

no evidence of use of naturally raised produce or pastured animals, but this is not confirmed

potential protein overdose

heavy emphasis on animal protein (as is the case in many steakhouses) encourages overconsumption and/or nutritional imbalance; should be reserved for a rare indulgence