The tapas menu: an innovative idea
She pointed out how awkward American tapas menus are. Even at this restaurant, where the menu is (probably deliberately) quite small. You want to keep it around because you aren't ordering everything at once. You have a few dishes, see how you feel, and then look at the menu to pick the next round. ...
By this point, however, your table is filled with little dishes so you haven't wanted to keep the menu on the table. (I wouldn't want to anyway. Anything besides the food, drinks and maybe flowers or a candle shouldn't be on the table.)
So you prop the menu up against the leg of your chair while you eat, and then it slips down and next thing you know you have to crawl under the table to retrieve it.
OK, worst case scenario. But you get what I mean.
If you let the waiter take the menus away, then when you want something more you have to flag him down and get a menu again. And you can't expect him to wait while you peruse it. No, you need the menu at the table.
Gailor suggested a little stand to hold the menu in the middle of the table. I don't think that would work well because it might block your view of the people across from you. But you have to give her credit for recognizing the problem in the first place.
I want to open a tapas restaurant where the server comes up to the table and says, "The chef is making shrimp, lamb and eggplant for the first round. Do you want some or all of those?" And then he keeps coming back and announcing stuff throughout the meal and you can decide whether you want them.
(Barbara Haddock Taylor/Sun photographer)