In-N-Out’s Secret Menu isn't so secret, but Hack The Menu has put together a list of off-book items on a bunch of fast food menus.
Every Cocktail Bar Menu Ever. By College Humor, formerly the purveyors of The Complete Guide to the Craft Beer at Your Local Bar.
How do people read menus? [More] Apparently we read them top-to-bottom and left-to-right, just like books! For your reading pleasure, here's a selection of menu items from the New York Public Library, the University of Washington, the CIA, Derrick Bostrom, Rusty Thomas, Johnson & Wales, Mark, Los Angeles, Las Vegas, Colorado, Italy, and other places... [more inside]
Food and drink menus from the international airlines, railways, and cruise ships of decades past (Click "Digital Images" link in each carrier's thread). Courtesy of the Northwestern University Transportation Library's Menu Collection. [Via]
"What's on the menu?", the New York Public Library asks. Cincinnati Ham, Champagne Sauce. Baked Weakfish. Republican Punch. Cup of Beef Tea. [more inside]
What's the deal with restaurant websites? Devra First, the Boston Globe's restaurant critic, wonders too. Previous discussion on the blue (tangential to discussion of OpenTable).
Scans of early 20th-century American menus, courtesy of Colorado College's Tutt Library.
Libraries are neat. The New York Public Library has uploaded a collection of menus dating from 1851 to 1956 thanks largely to the efforts of collector Miss Frank E. Buttolph, a "mysterious and passionate figure whose mission in life was to collect menus" and whose unique collection aroused the interest of the NYT of her day (1, 2).
Christmas Dinner, 1884. A large online database of restaurant menus from the Los Angeles Public Library's collection. Dating from the 1860s to the 1990s, most are from California establishments. Part of this set of LA-related collections.
In the long stretch of culinary history, the creation of the menu was a notable development. In the U.S., New York is the restaurant capital, and the New York Public Library has an enormous collection of menus, many of which they are currently displaying in a third-floor gallery. If you're in NYC (or will be visiting this winter) and are interested in such things, don't miss it; it's showing until March 1.
The Washington Post recently featured an article about soup maven Patricia Solley. I believe her comprehensive soup site is going to become a regular destination for me. Where else can you find a recipe for Spock’s favorite soup?