A 16-year partner of restaurateur Danny Meyer’s company, Union Square Hospitality Group, Richard Coraine is an avid menu collector, with signed menus from some of France, Italy and America’s most prestigious restaurants, including a one-of-kind set of menus from the Kennedy White House, where his uncle, Henry Hirschy, served as the President Kennedy’s major domo, helping to coordinate a glittering series of state dinners, receptions and festivities during the Camelot years. A veteran of Wolfgang Puck’s Spago, in both San Francisco and Los Angeles, Richard recently sat down with The Daily Beast’s David Lincoln Ross at the group’s Roman–inspired trattoria, Maialino, on Gramercy Park in Manhattan, to divulge the secret ingredients of what makes a great menu, choosing specific menus from Taschen’s Menu Design in America - 1850-1985 to illustrate his insights.