<http://schema.org/description>
"Chefs who are worth their sea salt are at least accommodating, and generally pleased, when a diner orders \u201Coff the menu,\u201D whether it\u2019s a regular customer who\u2019s savvy enough to know that past menu items can often still be had for the asking, or someone who simply wants to test \u2014 and taste \u2014 the chef\u2019s skill at ad-libbing. We asked five of our personal favorites what they do with an off-the-menu request."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.metrotimes.com/detroit/bill-of-flair/Content?oid=2181251>