If you've been to Balthazar in New York, you'll find the new Bistro Niko similar in many ways -- including the menu's design.
Check out this link, from New York Magazine, which recently printed an excerpt from William Poundstone's Priceless: The Myth of Fair Value, to be published in January. A sample of his analysis of menu design:
1. The Upper Right-Hand Corner
Thats the prime spot where diners eyes automatically go first. Balthazar uses it to highlight a tasteful, expensive pile of seafood. Generally, pictures of food are powerful motivators but also menu taboosmostly because theyre used extensively in lowbrow chains like Chilis and Applebees. This illustration is as far as a restaurant of this caliber can go, and its used to draw attention to two of the most expensive orders, Poundstone says.
2. The Anchor
The main role of that $115 platterthe only three-digit thing on the menuis to make everything else near it look like a relative bargain, Poundstone says.
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