Ingredient
Rice
Six of the kitchens we read put rice on the menu, on eleven plates. Six of them turn up under entree, and it comes as an entree-plate more often than anything else, on four.
From 40 menus · rice is on 11 plates · How we read them
For the curious: the data views
Show only
Some of these were read by a script, not a person — those chips have a hollow dot. About the method →
How it comes
The forms it turns up in, most first.
Where on the menu
The menu sections the dishes sit under, most first.
One entry is all the menus we read give this. Everything on the entree menu
How it's cooked
How the kitchens cook it, counting the word on the component as well as the plate.
Show all 8
The journey of rice
The same 11 plates read outward from the middle: how the kitchens cook it, how it then arrives, and which part of the menu it arrives in. A wedge too narrow for its word carries it in the table underneath.
| Ring | Commonest | Plates |
|---|---|---|
| How it's cooked | grilled | 3 |
| How it comes | bowl | 2 |
| Where on the menu | entree | 1 |
| Other | 20 other steps, added up | 22 |
| Not stated | the menu never printed that detail | 8 |
Every wedge, as a table
| Cooked | Arrives as | Course | Plates |
|---|---|---|---|
| grilled | — | — | 3 |
| grilled | bowl | — | 2 |
| grilled | bowl | not stated | 2 |
| grilled | entree-plate | — | 1 |
| grilled | entree-plate | entree | 1 |
| broiled | — | — | 2 |
| broiled | entree-plate | — | 1 |
| broiled | entree-plate | entree | 1 |
| broiled | not stated | — | 1 |
| broiled | not stated | entree | 1 |
| fried | — | — | 2 |
| fried | not stated | — | 2 |
| fried | not stated | entree | 1 |
| fried | not stated | not stated | 1 |
| blackened | — | — | 1 |
| blackened | entree-plate | — | 1 |
| blackened | entree-plate | entree | 1 |
| glazed | — | — | 1 |
| glazed | entree-plate | — | 1 |
| glazed | entree-plate | entree | 1 |
| jerk | — | — | 1 |
| jerk | bowl | — | 1 |
| jerk | bowl | not stated | 1 |
| marinated | — | — | 1 |
| marinated | bowl | — | 1 |
| marinated | bowl | not stated | 1 |
| seared | — | — | 1 |
| seared | entree-plate | — | 1 |
| seared | entree-plate | entree | 1 |
Travels with
What shares a plate with it, counted inside a course and never across one. A partner marked distinctive turns up together far more often than chance.
- Fish3read by scriptall Fishdistinctive
- Avocado2read by scriptall Avocadodistinctive
- Coconut2read by scriptall Coconutdistinctive
Show all 9
- Curry2read by scriptall Currydistinctive
- Gallo2read by scriptall Gallodistinctive
- Pineapple2read by scriptall Pineappledistinctive
- Shrimp2read by scriptall Shrimp
- Vegetable2read by scriptall Vegetabledistinctive
- Wonton2read by scriptall Wontondistinctive
Dishes
The menu leans on broth, baguette and succotash.
Our reading of the menu lists: vegetable, brioche, tartar.
Known for: filet, Lemon Vinaigrette, raw.
Show all 6 kitchens
Our reading of the menu lists: patty, chip, pickle.
Our reading of the menu turns up popcorn, drink and fresh.
Where on the island
The 6 kitchens above, by district. Counted off the menus we read, in order up the island — not a ranking of neighbourhoods.
| District | Kitchens | Side of the island |
|---|---|---|
| Lower Midtown | 1 | inland |
| Midtown | 2 | bayside · oceanfront |
| West Ocean City | 2 | harbor |
| Day-trips ring | 1 | inland |