Over the Entrée
When reporting on a restaurant, I always order an entrée. I know it’s what readers want me to do. A lot of people regularly skip appetizers, side dishes and desserts, but always order the all-important entrée.
But let me just level with you: I’m over the entrée. When I’m eating out for fun, I never order them. This week, I have two purely social restaurant outings planed: one to Cochon, the other to Southwark. I’ve eaten at both places in the past, and I already know the score.
Appetizers are generously portioned and vastly more interesting than main courses on both menus. Cochon serves a fantastic first course that pairs three plump scallops with frisee, bacon and red pepper vinaigrette. And Southwark’s appetizer list contains some of my favorite dishes in town: irresistibly tiny and tender steamed clams and a chicken confit salad.
Chefs know that their reputations with the dining public are at stake in those $25 entrees. Appetizers, with their smaller portions and smaller prices, allow chefs to have fun with their choices. Plus, ordering this way always leaves room for dessert. And at Southwark, where I always order the shortbread cookies with lemon curd, I want to be able to eat the whole thing.
Image, Southwark