Here's a bit of the menu from just the last nine months in tristate-area headlines: "Death of Girl, 16, Staggers Her School".
With a little more maturation, a rethinking of a bit of its menu and better service, Moim could join the increasingly populous club of Brooklyn restaurants, like Franny's and Al di Là, that Manhattanites rightly and badly covet.
During our demonstration, a few things went on the fritz: there was a bit of lag, certain menus wouldn't open no matter how many times they were poked.
(If anything, the ads remind me a bit of those audio menus that can come up when you call customer service help lines — "If you'd like to check your account balance, say: 'Account balance!'").
The latter was a bit of a surprise: The menu called it "warm baby spinach," but ours was definitely a cold, raw salad.
This basically went back to ad hoc assumptions about wages and prices, with a bit of hand-waving about menu costs and bounded rationality.
She greets patrons with obvious enjoyment and warmth, and spends most of the evening circling the dining room in her chef's whites, explaining the specials, applauding diners' choices and giving a bit of history about her menu creations.
Hitting a bull's-eye at the beginning of the meal were a special of oysters Rockefeller napped with Mornay sauce and a bit of spinach, and the menu's polenta appetizer, which was hearty enough for a main course with its sausage slices, mushrooms, tomatoes and Marsala sauce.
It's a bit of a hodge-podge of menus, icons and pointers – all made slightly redundant by the fact that your games also appear seperately in that main menu set-up.
Too often it's bland and mushy, a bit of name-dropping on the menu that doesn't do much on the plate.
