Your one-line menu lede. How the menu works. Set, à la carte, market-led, however your kitchen runs.
Your one-line section note. The bites that arrive while the table fills. The thing you order before you order.
One line about the snack. What's in it. Where the ingredient came from. Why it's first on the page.
One line. The dough, the cook, the thing on the side.
One line. Where it comes from. What's underneath. What cuts through.
Your section note. The dishes the kitchen is most proud of. The line on the menu that gets photographed.
One line. The dish that earned the queue. The cut, the cook, the thing nobody else does.
One line. The dish the regulars order. The one that came back twice on social last week.
One line. The share plate. The one that arrives for the whole table.
One line. The dish that ate before it died. The thing the vegetarian at the table orders without checking the menu.
Your section note. The things you add. The things you finish with. Small, sharp, the kind of line that gets ordered last.
One line. The side that earns its place.
One line. The dessert that ends the night. Or the cheese. Or the one ice-cream.
Your section note. Wine by the glass, beer on tap, a short cocktail list, a non-alcoholic line that takes itself seriously.
One line. Region, grape, profile. By the glass or the bottle.
One line. The local on tap. The bottle in the fridge.
One line. The non-alcoholic pour. House-made or sourced.
Your line on allergens. What we substitute, what we cannot. Speak to your server on arrival.
Your house line on dress, phones, large groups. Plain words. The honest version.
Your booking line. Walk-ins welcome, larger tables on the list. Closed your closed nights.
Your closing line. Confident, brutalist, the bookmark on the deciding.
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