What (ELSE) is good tonight?

Having an open kitchen is great for the interaction I can enjoy with my guest. Only thing is... I'm often scared of the infamous four words question: "What Is Good Tonight?" from here on refereed to as WIGT. You see, it's not that I don't like to be asked WIGT, I could instantly recommend a dozen dishes or a special ingredient available only that night. What I don't like it's the implications that WIGT presents when the guest says "sounds great but..." or even worse "what else is good". Let me explain: I once told a diner who asked WIGT "you should try the grass fed beef carpaccio with fresh truffles". Sounds good right? But my diner said she was Pescaterian, no meats for her. chef 0 diner 1. Ok I said, in that case you will love the Halibut belly raviolis, so delicate and flavorful. You would try this right? But my diner said she was "staying away from gluten". chef 0 diner 2. Well, you know were I'm going with this by now... I made a half a dozen WIGT recommendations and by the time I gave up, the score was chef 0 diner 6. So here is a WIGT recommendation for you: If you ask anyone in a restaurant What Is Good Tonight, be prepared to answer "that sounds great!" Even if you don't end up ordering the suggestion it won't hurt our feelings trust me. But when you find something wrong with the recommendation it throws us back into trying to read your mind as to what YOU like, not What Is Good Tonight.