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It seems that more and more restaurants are offering prix fixe menus these days, a fact that the Wall Street Journal picked up on in their weekend edition. Restaurateurs and chefs like fixed prices because they can much more easily plan the labor and cost of what will be used for a meal, since everything will be timed and the menu options are limited. Diners who might have only had a main course and a dessert are now having salad, as well. For multi-course menus where the portions are small, a nice piece of duck that might have been one main course ordered à la carte, is now several smaller courses for multiple diners.
How can you, as a diner, tell if a fixed price menu is really a good deal? The WSJ suggests that a good place to start is by looking for "wide margin items," such as chicken, salads, pastas and salmon on the menu. They are foods that typically have a significant mark-up, which could be even higher behind the set price. Another thing to look for is tricky wording. For example, "tomato carpaccio" is really just thinly sliced tomatoes, though on the name alone some restaurants might up the price.
And what are signs that you're getting a good deal? Tasting menus that "bear no resemblance to à la carte offerings" often indicate that special time or care has gone into their preparation. And if the chef is well-known and you just want to "put yourself in his hands" the memories of the meal might be worth the price, no matter what it is.
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