I've got no issue with that and it's nice to draw my attention to dishes I might not immediately go for, however my bug-bear is when the 'concept' of the menu needs to be explained to me:So they can push certain dishes. Stuff that's approaching its use by date, or specials that haven't sold as well as we expect. We need the space for current stock that is selling, not storage for things that aren't.
'Chef has created an artisan meringue of Venusian insect dishes that marry traditional Paleolithic concepts with post structuralist molecular cuisine........'
No mate - it's a burger bar