Your Menu Has to Be Cohesive

Inspired by a couple of recent pieces about restaurant vinepair.com/articles/wa-chefs-green-flag-dish… and vinepair.com/articles/wa-chefs-restaurant-red-… flags, Joanna and Zach are joined by VinePair contributor Dave Foss to discuss some of their red and green flags on restaurant menus and when they sit down to dine. From a cohesive menu to considered pricing to...soup (?), what are the signs that you're in the right (or wrong) spot? Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and cheers!

Dave is drinking: Bodgeas Los Bermejos (en.losbermejos.com) Listan Rosado

Zach is drinking: Pink Squirrel at At Random (atrandommke.com)

Joanna is drinking: Heidi Schröck & Söhne (heidischroeckundsoehne.com/en) Beerenauslese

Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair
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