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The menu is designed for grazing.
The menu is designed to encourage you to eat four courses -- starter, pasta, main course, and dessert -- and they are priced and sized accordingly.
"The menu is designed around Prohibition-era classics, but they can make anything," says Rowe. "I once ordered a salt 'n' vinegar martini, as I'd read about them somewhere trendy… which I regretted the next day".
On Theanly's suggestion I head to another social enterprise eatery for dinner, the innovative Jaan Bai, on Street 2. With Bangkok-based celebrity chef David Thompson involved in the set-up and menu design, it's a fun spot to unwind – local artists were commissioned to create a huge, psychedelic mural on the restaurant's outside wall and the menu is designed for sharing.
Of special note for travellers with food allergies, the menu is designed around gluten-free or vegetarian preferences, among others.
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The menu was designed, he said, with "childhood memories of birthday parties" in mind.
The first is that the menu was designed with the help of a nutritionist aiming to shave off calories wherever possible.
But sometimes it seems that the menu was designed around what's trending on Twitter, not what tastes good: does asparagus with a lovely buttermilk vinaigrette need whelks, too?
The menu was designed by Daniel Mattern (formerly of Cook's County).
The brand identity items such as the logo and the menus were designed by design agency Seymourpowell.
Its director Sophie Howarth explains that the menus are designed with the intention of discovering 'how we can have a more interesting conversation'.
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