JSLALALAND

CITY & ITS PEOPLE

LA menu subtext

On an LA menu, the priciest words are 'market price.' 14 bits of menu and check subtext, plus phrases you can actually order with. Read it before you order and the bill won't give you a jump scare.

Translated from Jasmine’s original Chinese. The illustrated slides are on the interactive reader.

Key points

Full text

  1. 01｜"Market price"

    Market price = ask before you order, or take a deep breath first. Asking "What's the market price today?" isn't embarrassing at all; locals ask too.

  2. 02｜"Small plates" / "Meant for sharing"

    Two to three plates per person to get full, so four people means eight to twelve plates. The plates are small; the check isn't.

  3. 03｜"Still or sparkling?"

    Both kinds of bottled water cost money. For free water, say "Tap water is fine, thanks."

  4. 04｜"Seasonal menu" / "Farm-to-table"

    The menu changes, and the dish you fell for last time might be gone, so ask first, "Is the ___ still on the menu?" The prices are farm-direct too.

  5. 05｜"House-made"

    House-made = the few things the restaurant is proudest of. When the bread, pasta, sauces or ice cream say this, they're usually worth ordering. The most honest word on the menu.

  6. 06｜"Elevated"

    A classic with truffle or caviar added, and the price doubles. Elevated grilled cheese = still a cheese sandwich, just with an extra zero.

  7. 07｜"Deconstructed"

    A dish taken apart for you to put back together yourself. Deconstructed tiramisu is a spoon of coffee, a spoon of cream and a cookie lined up in a row. Take a photo before you eat it.

  8. 08｜"Ask your server about today's specials"

    When servers describe the specials, they usually don't mention the price, and asking "How much is that?" is totally fine. Special often means specially expensive.

  9. 09 | The fine print at the bottom: service charge

    If it says a 20% service charge is added, it's already on the bill. Read the check before you pay; whether to tip extra is up to you, just don't miss it and tip twice.

  10. 10｜"Plant-based" / "GF available"

    In LA this is the baseline, not a special menu. Telling the server what you don't eat or are allergic to when you order is totally normal; they'll take it seriously, so don't feel awkward.

  11. 11｜"Natural wine"

    It might be a little sour, a little cloudy, and the server will tell you a very long story. People who love it really love it; if you're not sure, ask "Can I taste it first?"

  12. 12｜"Happy hour"

    Usually early evening, with drinks and small bites discounted, the best-value way to eat in LA; lots of pricey restaurants do it too, so you get the signature dishes for half the price. For a place you want to try, search 'restaurant name + happy hour.'

  13. 13｜"Omakase" / "Chef's choice"

    The chef decides, and the chef decides the price too. Check the price on the website before booking; drinks, tax and service charge may be extra. Leave it to the chef, and you've handed over your wallet too.

  14. 14 | The checkout iPad swivels around: 18% / 20% / 22% / Custom

    Anywhere you sit down and have a server, 18–20% is standard; for takeout and counter service it's up to you, and locals often hit Custom or No tip. Check whether there's a service charge before deciding.

  15. What you can say when ordering

    "Can I get the ___?" sounds more natural than "I want"; "What do you recommend?", "Can we split the check?", "Can I get a to-go box?" LA portions are big, so boxing it up is totally normal.

  16. A meal in Taipei vs. LA

    In Taipei, you find your own seat, pour your own tea and pay at the counter yourself; in LA, someone seats you, pours your water and asks how everything is, and what you pay includes those 'someones.' 'Taipei's prices are on the wall; LA's are in the fine print.'

In this series

Read it with the slides →

An original JSLALALAND field guide by Jasmine Chang (@jslalaland).