Word: carpaccio
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...that," Pern says. "Nine out of 10 times fancy descriptions are just trying to cover up ordinary food." The only thing ordinary about Pern's pub is the language on the menu. The lunch card changes daily and might include pressed foie gras terrine with a gooseberry relish, carpaccio of beef with crackling and sour cream dressing, or just a comfort-food combo of home-baked bread and 15 British cheeses. The dinner fare gets a bit more sophisticated and includes warm salad of pigeon, crab with green herb mayonnaise, spiced pork belly, and cod and lobster stew. Desserts such...
These respectable but hardly astounding numbers underplay a few other retail realities. One: a good restaurant will not only draw customers to the store, but will also keep them there - maybe long enough to shop for something more substantial than a plate of tuna carpaccio. "Each of our restaurants has a regular clientele who come back again and again for the Harrods experience," says Estafanous. Two: the opportunities for cross-promotion are plentiful. "We're doing a promotion of foods from France's Languedoc region, so I plan to put some of the cheeses on the menu...
...brooms. (Insert metaphor for the networks vainlly trying to sweep away the tide of cable and audience fragmentation here.) Still it didn't stop your valiant reporter from rubbernecking at Ashleigh Banfield (who held court around a teensy drinks table - or was it Tina Fey?) and swiping the beef carpaccio with both fists from the passed hors d'oeuvres trays...
...began our Italian feast with a batch of plump scallops ($10) seared to perfection. Lightly washed in a slightly acidic balsamic, the tender scallops were served on a bed of crisp lentils and other spring vegetables. The beef carpaccio ($7) was simple, providing the perfect stage for highlighting the delicious meat. With both these dishes, a colorful plate of crunchy vegetables complemented the softness of flesh...
These respectable but hardly astounding numbers underplay a few other retail realities. One: a good restaurant will not only draw customers to the store, but will also keep them there - maybe long enough to shop for something more substantial than a plate of tuna carpaccio. "Each of our restaurants has a regular clientele who come back again and again for the Harrods experience," says Johnston. Two: the opportunities for cross-promotion are plentiful. "We are doing a special promotion of foods from the Languedoc region in France, so I plan to put some of the cheeses on the menu...