An Americana classic styled sandwich made with grill style beef patty, melt grade American cheese, two pillow soft buns with organic sesame seeds, and a dash of our back of the house made ketchup.
There’s a difference. :-)
Hamburger (smash patty, charred onion, mornay, frites) $27
That's the idiom these days: a name, and in parens a short list of attributes.
nowadays everybody wants to upsell truffle or fois gras to add a few more $$ to that burger. Sigh.
We had a story a year or so back about the best cheeseburger in the country (according to one respected reviewer, whose reviews generated lines around the block for places). It was in the $8 genre, and people were upset!
Enlarged duck liver, typically liver 10x larger than normal, usually through force feeding. Banned in some countries.
I'm surprised in the current age of being socially aware that this seems to be a trending food?
https://www.seriouseats.com/the-physiology-of-foie-why-foie-...
wonder what happens if you try to pay with 22.05?
The only adjective likely to make it onto the menu at a white-tablecloth restaurant is "house made", and even that would be on thin ice. The chef would prefer that you just know that of course he's making his own ketchup.
There's a great chapter on this in Dan Jurafsky's book:
https://web.stanford.edu/~jurafsky/thelanguageoffood.html
(The book is almost ten years old, but the trends have only exaggerated since then.)
The reason being that customers of high-end restaurants assume that everything being sold is fresh. If it has to be pointed out in a menu description, that implies that the other items are not fresh or that there's some reason why the place needs to point out a quality that is table stakes. It therefore raises doubt about the quality of the restaurant.