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Her menu includes traditional toppings — sunflower, sesame and poppy seeds — and more radical ones like garlic-parsley and Gruyère-paprika.
Her menu includes a roster of Druse breads ($2.50 to $4) topped with spices, cheese or meat, or some combination of the three.
This time of year her menu includes a salad of morels and fiddlehead, relying on vinegar and pungent aged cheese for counterbalance.
Her menu includes a deep-fried whole branzino garnished with fresh herbs and spices, a light pad Thai with al dente strands of green papaya instead of rice noodles and crispy shiitake mushroom spring rolls.
The food is anything but basic, though: Patricia, who buys fish from the local pêcheurs every day, lived in the south Pacific for years and her menu includes, as well as grilled seafood, a choice of raw Polynesian dishes, similar to ceviche.
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The granddaughter of an Armenian who migrated Mexico via Beverly Hills tells me that her Thanksgiving menu includes Lebanese and Armenian dishes, as well as turkey and cranberries.
Her daily changing menu includes items like banh mi sandwiches, beef curry over rice, slow-roasted pork tacos in ancho-cocoa rub, and brown butter cookies.
In Manhattan, the menu includes her sushi roll -- the Yoko roll, an inside-out roll with broiled eel, yam and an oba leaf.
The tasting menu includes her signature antipasti platter followed by two fish dishes and topped off with a choice of desserts.
Highlights on her rotating menu include a burrata cheese topped with a herb-marinated tomato filet and for an entrée, "jewfish" (now called "Goliath Grouper" in the States), topped with the vinaigrette of jambú (a curious flowering herb from the tropics that leaves a tingling and numbing sensation in your mouth).
The menu includes nine sandwiches.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com