Menus, chefs, restaurants, à la carte these are all words that feel timeless and familiar. We use them without thinking.
But behind many of these everyday terms lie stories far stranger, funnier, and more surprising than most people imagine. The language of dining has been shaped by centuries of culture, class, and sometimes pure accident.
Let’s take a look at where some of the most common restaurant words really come from and why they sound the way they do today.
Restaurant: A Place That “Restores” You
The word restaurant comes from the French verb restaurer, meaning to restore.
In 18th-century Paris, early “restaurants” were not places to enjoy long meals but shops selling restorative broths believed to revive health and strength. These broths were called restaurants, restoratives.
Eventually, the name stuck not just to the food, but to the place itself.
So originally, a restaurant wasn’t about indulgence; it was about healing.
Menu: From “Small List” to Culinary Identity
The word menu comes from the French menu, meaning small or detailed.
Originally, a menu was simply a list of available dishes, often handwritten and presented to guests in aristocratic homes. Over time, it evolved into something far more powerful: a storytelling tool.
Today, menus shape expectations, guide choices, and influence perception, all before the first bite.
À La Carte: Freedom on a Plate
Literally translated, à la carte means “from the card.”
Before this concept existed, meals were served in a fixed sequence. Diners ate what was served, no substitutions, no choices.
À la carte dining was revolutionary. It allowed guests to choose what they wanted, in the order they wanted it.
In other words, it was one of the earliest forms of personalization in hospitality.
Chef: More Than a Cook
The word chef comes from the French chef de cuisine, meaning “head of the kitchen.”
Over time, the word chef came to represent leadership, mastery, and responsibility — not just cooking skill.
A chef wasn’t simply someone who prepared food, but someone who managed people, processes, and quality.
That’s why today the title carries such weight.
The Curious Case of “86”
One of the most mysterious terms in restaurant culture, “86” means something is unavailable or removed.
Its exact origin is debated, but popular theories include:
- A reference to item number 86 on old menus
- A signal used in 1930s bars to indicate “out of stock”
- A slang term meaning “get rid of”
Whatever its roots, the phrase has become universal shorthand in kitchens around the world.
Sommelier: More Than a Wine Server
The word sommelier comes from the Old French somier, meaning a pack animal driver, someone responsible for transporting goods.
Over time, this role evolved into the guardian of wine and beverage service. Today, sommeliers are experts in pairing, storytelling, and hospitality, not just pouring wine.
The name stuck, but the role grew far beyond its humble origins.
Why These Words Still Matter
Restaurant language isn’t random.
It carries centuries of tradition, hierarchy, and craftsmanship.
Understanding these words connects modern dining to its roots, reminding us that hospitality is a craft shaped by history, culture, and human connection.
Every time you open a menu, you’re reading a story written over hundreds of years.
Final Thought
Restaurants don’t just serve food.
They carry language, rituals, and traditions passed down through generations.
And the next time you hear “à la carte” or see a chef step into the kitchen, you’ll know, there’s far more history behind those words than meets the eye.
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