Hagie’s 19 Food & Drink Glossary – Know Your Menu Better
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Ordering individual dishes from a menu rather than a set meal.
A
The mood, atmosphere, and overall feeling of the restaurant space.
Small dish served before the main course, often shared among guests.
B
A restaurant concept offering grilled foods along with a wide range of drinks.
A small, casual restaurant serving moderately priced meals in a relaxed atmosphere.
A late morning meal that combines breakfast and lunch dishes.
A style of meal where guests serve themselves from a variety of dishes displayed on a table.
C
A relaxed dining experience with affordable prices and comfort-focused service.
Unique or seasonal dish created by the chef, available for a limited time.
An exclusive dining experience where the chef personally selects and serves courses.
A mixed alcoholic drink crafted with spirits, mixers, and garnishes.
The overall impression guests receive from food, drinks, and service.
A service allowing customers to collect pre-ordered food without leaving their car.
Rewards system where repeat diners earn discounts or points.
D
Limited-time food and drink items prepared fresh by the chef each day.
Sweet course served at the end of the meal, such as cake, pie, or ice cream.
Beer served directly from a keg or tap, often fresher than bottled options.
E
The main course of a meal, typically larger and more filling than starters.
Special service where food is prepared and delivered for private events.
F
A dining format where large portions are served for sharing at the table.
A dining concept focused on locally sourced, fresh, and seasonal ingredients.
Matching food with drinks, such as wine or beer, to enhance flavors.
A mobile kitchen collaboration that offers restaurant-style food at events or on-the-go.
A cooking style that combines elements of different culinary traditions.
G
A pub that specializes in serving high-quality food alongside drinks.
Dishes prepared without gluten to accommodate dietary needs.
H
A restaurant policy ensuring customer satisfaction with meals and service.
A set period with discounted drinks and food specials to encourage social dining.
Regular guests who enjoy discounted food and drinks during happy hour.
A special menu with discounted food and drink items available for a limited time.
The staff member who greets and seats customers upon arrival.
A dish unique to the restaurant, recommended by staff as a must-try.
K
A simplified menu designed for younger guests with smaller portions.
L
Ingredients obtained from nearby farms or producers to support the local economy.
M
A bartender who specializes in crafting innovative and creative cocktails.
N
Refreshing drinks without alcohol, including juices, sodas, and mocktails.
O
A restaurant layout where guests can see chefs preparing food in the kitchen.
Dining area set outside the main restaurant, often seasonal.
P
The art of arranging and presenting food on a plate to enhance its appearance.
A fixed-price menu offering multiple courses for a set cost.
R
An advance booking made to secure a table for dining.
S
A menu updated based on seasonal ingredients for maximum freshness.
A menu item unique to the restaurant, often highly recommended.
A trained wine professional who helps guests choose wines to complement their meals.
T
Food packaged for customers to enjoy outside the restaurant.
A counter designed for quick service and food collection outside the dining area.
A section of the restaurant dedicated to serving draft beer and specialty brews.
A multi-course meal offering small portions of several dishes, curated by the chef.
U
A fine dining experience featuring premium dishes, elegant atmosphere, and refined service.
W
A special event where each course is paired with a complementary wine.