Aubrey Carter

You'll be told, you know, the appetizer, entree, dessert, maybe drinks.

It's all a set menu that the chef has prepared for sort of a special occasion usually.

Restaurant week here does that where it's like a special event and they have a prefix menu.

You're paying a set price for a fixed menu.

Yeah.

So this at very fancy establishments, you'll have it's tapas really, right?

Where they're small plates that you're just getting a little bit of it to try and taste everything.

So similar to like tapas in Spain, a lot of places will have a tasting menu and you're ordering small plates just to be able to taste a lot of things on the menu.

And then you could order more of it if you choose.

Farm to table or this is all local and it might be about the drinks or the food.

Just meaning, you know, elevated food.

And then a wine pairing or a sommelier is like a wine expert who may be able to recommend specific wines, specific drinks for food for certain dishes at the restaurant.

And then you could do a wine pairing.

That's the kind of thing that just does not exist at a casual restaurant.

Right.

Yeah, it just means to get dressed a little fancier than you normally would.

You get all dolled up.

For me, that's just makeup and a dress.

I'm all dolled up.

And I might say, I prefer casual.