[jrott]

The very short menu is an interesting change as well. It makes sense in a couple of ways I think. First it signals that they've really thought about what you should have and that they are super practiced at making it. Second it makes things cheaper and operationally simpler for the restaurant. I'm not sure which of those is a bigger deal.

[apacheCamel]

I fully agree. I'm also very indecisive at times so it helps when I only have a few options haha.

[maxerickson]

There's diminishing returns when you cook the same thing over and over. People that are excellent cooks on round 1 aren't going to be a whole lot better on round 500 than they are on round 100. Also, they often rotate the short menu.

It's about efficiency.