Same dish. Same town. A different price at every door.

For every area we take the dishes that the most restaurants there put on their menus, keep the ones at least three kitchens serve, and line up what each one charges. The lowest menu price is the best price, the middle of the range is the typical price, and the gap between them is the saving a card shows. Nothing is a daily special or a coupon; it is what the menu said on the day we read it.

A best price has to be believable. A plate priced far below everything else in town is more often a side portion or a misread menu than a bargain, so it is left out rather than headlined. Menus behind these pages were read between 25 Aug 2026 and 18 Oct 2026, and each price carries the date it was read so you can judge how current it is.

Area pages open on one dish and every price in town for it, then list the best price for each dish the area orders. Dish pages list every kitchen cheapest first, show how the prices cluster around the typical figure, and compare the area with the nearest places we track the same dish, so you can tell whether a price is good for the dish or just good for the street.

Four other ways in. Every area we compare lists all 1,238 of them by province and state. A dish page for a whole country follows one plate from the town where it is cheapest to the town where it is dearest. A restaurant name page shows what the same name charges in different towns, which is rarely the same thing twice. And every restaurant we hold prices for has a page of its own, reached from its name on any card or comparison row, setting each of its dishes against what that town charges for the same plate.

How a price gets here, what the typical figure is counted over and how old the readings are is set out on how we read prices. If one is wrong, tell us.