“For anyone who studies the way people cook and eat, restaurant menus offer an extraordinary range of rich material that few other sources can match. But for obvious logistical reasons, it's never been possible to explore that huge trove of information in the depth it deserves. This project will open up the menus and all they can tell us about ingredients, dishes and meal structure, about the economics and sociology of eating out, about the very language of food.”
—Laura Shapiro, culinary historian and author of Perfection Salad

“What’s on the Menu is a tremendous educational resource that breathes life into our city’s most beloved restaurants and dishes. It has been an indispensable and hugely inspirational tool in the ongoing development of my restaurant.”
—Rich Torrisi, Chef