Opinion
Restaurant indicators
ANDREW J. LINN
...moussaka and the filet mignon; what do you recommend?' The best idea is to tune in to the price range of what everyone else is ordering, and request a dish costing about the same. But there are always idiots who think that they can order what they want ... regardless of price, and then wonder why they get funny looks as they tuck into their lobster thermidor. In Spain these matters are easier thanks to the menu del día, and even though the à la carte menu may be flashed before our eyes and then withdrawn in ... favour of the three-course lunch for €25, no problem. If the host suggests the guest choose the wine, without any indication regarding quality or price, look around hopefully for the sommelier or head waiter. The key phrase, as the host pretends not to