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We are a new restaurant in Chicago and have many restaurants back home in Lebanon. We are called Abou Andre Mediterranean Bistro and located in Chicago's loop.
We are curious if we should stick with our traditional names that are well known in Lebanon but are unknown in the states. Do you think we should give our dishes American names so that customers will feel more comfortable ordering or should we stick with our traditional names and attempt to make our customers more comfortable? We have descriptions listed with every dish but we notice that many people shy away from our dishes that they are no familiar with.

Any help is greatly appreciated.

Thanks.

http://www.abouandre.com

I would do it like this:

Lebanese Name
American Name

That way they can be educated on the ethnic name but they'll recognize it at the same time. Good luck, by the way!

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I want to have a good body, but not as much as I want dessert. ~ Jason Love
There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
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Late-Nite Eats Database

Judging from the menu there are very few dishes a Chicago diner hasn't encountered elsewhere in the city (name-wise).

I think the way you have it on the menu works pretty well - there are enough middle eastern places in Chicago that the great majority of the dishes on offer are familiar to me, at least. Pictures might be useful, however - some of the traditional plates you list are ones I'm not familiar with, and pictures or more detailed descriptions would be nice.

I think you have it down pretty well. The only thing I would describe what felafel is. Most people know but a few are not aware.

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Toria

"I like this place and willingly could waste my time in it" - As You Like It,
W. Shakespeare

Agreed - I like your menu the way it is.

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The cake is a lie

I work in advertising and just recently did a name change, a menu redesign and a new website for a restaurant that could be your kissing cousin. Based on that, I think you're doing just fine. I like the name, love the website and your menu is straightforward and easy to navigate. If you're having trouble getting people to try your less-familiar dishes, I'd push customers toward them with some inexpensive promotion. You know, "free fountain drink when you order a traditional plate and a side." At a restaurant like yours, where people are popping in to grab lunch during the work day and not making a big culinary commitment, they tend to order more conservatively then they would in a sit-down dinner setting. Incent them to branch out and they might. But please don't give your dishes American names. That would be sad.

I hesitate to order things I cannot pronounce (Qawarma?).

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pdp

How could you change a name like Snoobar? Sells itself, I'd think...

Intrigued by your history and several stores in Lebanon, I stopped in for a late lunch today. I thought the fattah with minced lamb, made to order, was pretty terrific as were the falafel. In a Loop with what seems like 1,000 Levantine fast food options (a truly puzzling trend that has continued unabated for years now), I think the "authenticity" of your place and its direct ties to the old country are a plus that should be exploited, not something to be avoided. Believe me, the office workers of the Loop are fully comfortable with most of what you serve by now. The interesting additional dishes will do fine, I bet. Benjyehuda fully embraces its "Israeli-ness," as do various Palestinian spots fly their flag proudly. Others, like I Dream of Falafel or Mezza are much more ambiguous. I'd play up your roots.

moderator note:

Since there was immediate member interest in the original post and some more general musings on the topic, we'll continue to let this live in Other Culinary Chat for the time being. If it turns again and you're missing it, check the Professional Forum.

We really want to thank everyone for their replies, they have been beyond helpful. We are so appreciative that so many of you took the time to read and respond to our posts.

Abou Andre