Just the other day an e-mail found its way into my inbox, advertising the new prix fixe menu at one of my favorite local restaurants. Somehow, I’m always excited when I get mail like this, but I’m not quite sure why. After all, prix fixe menus sort of take away all the great parts about eating out. With a prix fixe menu, you don’t get to choose whatever you want, you don’t get to control what courses you are served, and sometimes you don’t even get to pick the wine out!
Yet, there is something really appealing about a prix fixe menu and all the things it does offer.
I don’t know if it’s just the glutton in me, but there is something romantic and fun with a long multicourse meal. Perhaps it’s because it isn’t offered everywhere all the time, but the multicourse prix fixe does have a certain novelty about it. Also, I love that there are multiple courses, usually in smaller portions. I’m one of those eaters that likes lots of different flavors, but in generally small quantities. I always go back to chef Charlie Trotter who I remember saying that the perfect dish should be two bites.
Of course, like any dish or ingredient, the prix fixe really depends on quality. There can be good prix fixe meals and bad ones. I find that the good ones have smaller portions. There’s nothing worse than going to a prix fixe and only being able to get through half of the courses before you’re stuffed to the gills. I like to at least have room for the obligatory soufflé or creme brulee that seem to be always be the dessert option.
Also, they should seem like a good value. Too often, I’ve felt completely ripped off. There’s nothing worse than when you sign up for a five course dinner and one of the courses ends up being the amuse bouche that everyone in the restaurant gets for free, and one course is the sorbet pallet cleanser. That’s not really five courses, that’s three.
With all that being said, I still get excited at the thought of going for a prix fixe. After all, it’s not an everyday experience and because of that, it makes me feel special.
Clacked by Bob Degon
on Nov 03, 2009 @ 10:00 EST5EDT
