The Business Lunch
A recent MSNBC article studying the art of the business lunch reads like a Goldilocks and the Three Bears modified for a Fortune 500 audience. Some restaurants are too loud; others, too fancy or too trendy. It’s up to the hungry businessman to make a few distinctions. Tip One? Don’t drink at lunchtime. Not brandy, not wine, and don’t make a picnic out of the olives in your martini. Tip Two? Learn & love your restaurant staff. Mariani writes, “Indeed, getting to know a maître d’ is crucial in ensuring things will be the way you want them to go.” But here’s what we want to know: what does the business-savvy diner order at a business lunch? What does your lunch say about you as you try to avoid having it dribble down your tie? A steak: aggressive, with good teeth. Dessert: indulgent. Fish: a brainiac. If we’re going to go on (and we are!), let’s call this:
The Menuism Guide to the Business Lunch: Eating Expensive Foods off of White Plates Like A Champ
The fire-grilled catfish with tropical salsa (here, from Elephant Bar in Cupertino, CA). There’s a brainiac element of omega-3s, and of course the health benefits: you probably make use of the company gym. Frequently. The salsa suggests that you have a wild side; you’re the fun at the annual Christmas party.
A lobster bisque (shown, from Opah in Irvine, CA): you’re not afraid of anything: man, beast, fish, fowl, or staining your shirt. Still, you’d rather leave the messy work to the pros. A real power negotiator would crack open the lobster him or herself.
A sangria (here, from Exposure Tapas Restaurant in Chicago, IL) means you forgot Tip One. Refer back to Tip One.
A pasta dish, like this Carbonara from Cafe Bengodi in Seattle, WA, means you’re adept with a fork and enjoy a challenge. You’re old-fashioned and you never participate in casual Fridays. The garlic bread on the side? Leave it (however sorrowfully) behind.
This is the deep analysis we’d like to see when an article scrutinizes the business lunch. Ah well – at least we’re here to provide the Part II.
