By Joan Lang
Dining out, traveling, and talking trends as much as we do, we see a lot of interesting menus. As a group, restaurant menus have been moving away from the traditional appetizer-entrée-dessert progression for a number of years now, but lately we’ve been noticing that some menus have become absolute shapeshifters—modular to the point of being practically without course structure. And that means that customers can have their say as never before in how their own meals are constructed.
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Thoroughly modern restaurant menus