-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> But that's a fast food joint with a drive thru, not a date night
 JW> special occasion place.
 
 BTW - Taco Gringo is "Quick Serve" not fast food. Quick Serve is a good
 step above fats food.

 DD> So, what's your point?

 JW> So fine hotels with well appointed dining rooms have expenses that a
 JW> fast food place doesn't. One expects to pay a little more for
 JW> abundant, competent, well trained wait staff, excellent cooks,
 JW> comfortable even elegant surroundings, china and crystal and so on.
 JW> So of course they are going to be more expensive.

I see. You're attempting to leap a chasm in two bounds. "Fine dining"
joints in my area don't have "happy hour" pricing in their dining rooms
that I have seen. Possibly some few drinks specials in the bar area.
And they certainly don't offer "nachos".

I gave prices I could get confirmed rather than guess. But, those prices
are an "all fours" with the happy-hour pricing of the sit-down, table
service by wait-staff Mexican venues which one would expect to serve
nachos. Certainly not with Maldaner's (http://maldaners.com) or with
Loukinen's (https://loukinenson4th.com) which are nice upscale joints
with not a nacho in sight. None of my local hotels have anything coming
within sniffing distance of "fine" dining. The President Lincoln a
DoubleTree (Hilton) property doesn't have a destination restaurant. The
Wyndham (across the street - aka The Penis On The Prairie) got so bad
that Bennigan's left and was replaced by "The Grille" whichdoesn't seem
to offer nachos. https://tinyurl.com/WYNDYS-WEENIE 

The possible exception would be the Crowne Plaza (IHG) out on the city's
south-eastern edge near the Interstate off-ramps. I've eaten only 
catered banquets (for various charitable causes) there and have no
direct experience of their in-house dining. I recall asking an 
acquaintance what he thought of the food in the restaurant and he 
replied "There's a Red Lobster across the parking lot".

https://tinyurl.com/LONG-9-MENU

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet Chile Glazed Diver Scallops *
 Categories: Seafood, Greens, Chilies, Salads
      Yield: 4 Servings
 
      1 lb (or more) fresh scallops
           Blanched bacon
           Bottled sweet chile sauce **
      4 c  Assorted Asian, baby or
           - other mixed salad greens,
           - washed, spun dry
    1/2 c  (ea) slivered red or yellow
           - bell peppers, radishes and
           - green onions

MMMMM--------------------------DRESSING-------------------------------
      2 tb Rice vinegar
      1 tb Salad oil
      1 tb Sesame oil
      1 tb Soy sauce
    1/2 ts Dry mustard
    1/2 ts Sugar
      2 ts Fine minced fresh ginger
    1/2 ts Fine minced fresh garlic
      1 tb Minced green onion
      1 ts Hoisin sauce
 
  * with Asian Greens, Hoisin Vinaigrette & Chile Aioli
  
  Wrap blanched bacon around each scallop and secure with
  skewer or toothpick. Brush with sweet chile sauce. Bake at
  375┬░F/190┬░C approximately 5 minutes; turn and brush with
  more glaze and continue baking until scallops are cooked
  through, approximately 3 to 5 more minutes. Remove from
  oven and set aside.
  
  Combine salad greens and vegetables and place in a large
  salad bowl. Place ingredients for dressing in a glass jar
  with a tight-fitting lid and shake until well blended.
  Toss greens with dressing and divide among four dinner
  plates. Place scallops on top of greens.
  
  Optional: Drizzle with a sauce made by mixing mayonnaise
  with just enough Sriracha (a sun-ripened chile sauce
  available at Asian markets) to give it a nice pink color
  with a bit of heat.
  
  ** (available at Asian markets)
  
  Serves 4 as an entree salad.
  
  Recipe by: David Radwine
  
  From: http://www.maldaners.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... 'Never have more children than you have car windows." -- Erma Bombeck

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