Restaurant "homemade"

We all probably have restaurant menu pet peeves--things that cause us to mentally cringe when we see them. "With au jus" is the worst one for me.

My other one is "homemade". What they almost always mean is "made from scratch (or nearly so) on these premises". There is one Greek restaurant in Naples FL whose Wednesday night special is a moussaka to die for. You have to place a reservation for it ahead of time because it's so popular that by the time they open for dinner it's already all spoken for. The family's grandmother makes a roasting pan or two of it at home and they bring it to the restaurant to be served. Now that's really homemade.

-Paul W.

Wow - that really is a "homemade" dish. Around here, we usually see the term "housemade" for items made at the restaurant but which you otherwise might suspect that they bring in from somewhere else.

Often,, "made in house" refers to pickles, condiments and other small stuff.

Often,, "made in house" refers to pickles, condiments and other small stuff.

Definitely not a term one would wish to see on a wine list.....

[Jenise]

Wow - that really is a "homemade" dish. Around here, we usually see the term "housemade" for items made at the restaurant but which you otherwise might suspect that they bring in from somewhere else.

Same here.

Often,, "made in house" refers to pickles, condiments and other small stuff.

Definitely not a term one would wish to see on a wine list.....

And yet... I have been there. My notes:

Hardy Kiwi - these are the little ones and they had been just sitting around too long and starting to go off so they decided to ferment them instead; it has been filtered three times and it's still cloudy, it smells slightly sour and grainy like rye bread (but not like caraway), kinda unctuous mouthfeel, 12%, the palate is about the same as the nose, totally fascinating (if perhaps not the world's best drink); I think he said there was 2 liters of this altogether

Niagara and Green Tomato - equal parts, though the Green Tomato wine was raised in a carboy that had something in it before that tastes like habanero but with no heat; 7%, totally excellent: good acidity, great interest, tangy fruit, really good, bottled in 2022 but a ticking time bomb because the tomato starches degrade into sugars and the sugars restart the yeasts; Tiegh (sp?) brought it to the table about half full and announced that it had been completely full just 10 minutes ago...