There's a fine literary term (and rhetorical device) I remember from my second-year Latin class with Mr. Wells, known as the
synecdoche. It has several slightly different applications (all of which I learned were marvelously employed by Cicero), but it basically means a part standing for a whole. Examples: when you say
wheels and mean a car, when you say
nice threads and are admiring someone's whole outfit, or--most famously--when you refer to an employee as a
hired hand.
I don't know why, but I was thinking there's some connection to restaurants in the sense that there are small parts or indicators which can generally tell you a lot about a larger whole. If a restaurant has menus which are corded and tasseled, for example, and that's all you know, this may start to conjure up all kinds of images of the overall place (banquettes? relish trays? a neon sign outside that flashes "cocktails"? shrimp de jonghe?). Or if I said the restaurant has no female servers, only older guy waiters, you might start to picture the place, the menu, and the customers. Or if all I said about a place is that they have diver scallops with sea foam, you're probably going to form a certain image.
It's interesting to think of all the shorthands we use to communicate a sense of the kinds of restaurant we're talking about.
See, I'm an idea man, Chuck. I got ideas coming at me all day. Hey, I got it! Take LIVE tuna fish and FEED 'em mayonnaise!
-Michael Keaton's character in Night Shift