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Etymology. Table d'hôte is a French loan phrase that literally means "the host's table". The term is used to denote a table set aside for residents of a guesthouse [ fr], who presumably sit at the same table as their host. The meaning shifted to include any meal featuring a set menu at a fixed price. The use in English is documented as early ...
A blue-plate special is a discount-priced meal that usually changes daily: a term used in the United States and Canada by restaurants, especially diners and cafes . The practice was very common from the 1920s through the 1950s. As of 2007, there are still a few restaurants and diners that offer blue-plate specials under that name, sometimes on ...
Prices range from about $10.99 to $12.99, though this can vary by location. 3. Ruby Tuesday. Ruby Tuesday. This casual restaurant chain promotes daily specials, offering lunch deals on Wednesday ...
Lunch – eaten around mid-day, usually between 11 am and 3 pm. In some areas, the name for this meal depends on its content. [ 6] Tea – eaten in the evening. In some areas, the name for this meal depends on its content, but many English-speakers use "supper" or "Dinner" for this meal, regardless of size. [ 7]
1. Caprese Sub. Everybody likes a caprese salad, of course, but there's an easy way to level it up into an elite meatless lunch. The secret, as with so many sandwiches, is in the sauce and the ...
Capital Grille: The restaurant is rolling out a special brunch menu from 11 a.m. to 2 p.m. Mom can choose from three featured brunch entrees — lobster frittata, New York strip steak and eggs, or ...
A merenda (from the Latin merenda) is a snack in the mid-morning (around 10 o'clock a.m.) or mid-afternoon (around 5 o'clock p.m.). It is usually a light meal, consisting of a panini or tramezzino, fruit alone, or bread and jam, if not a dessert and, in summer, possibly ice cream. It is common for children, and also eaten by adults.
A blue-plate special A garde manger chaud froid dish, used as a display piece A table d'hôte menu from the New York City Lotos Club, 1893. 86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. The term is also generally used to mean getting rid of someone or something, including the situation ...