Let the name be the name
A menu item needs a name that remains easy to find as someone scans the page. When the description is crowded into the same line, the reader has to decide where the title stops and the detail begins. A simple change in size or spacing can clarify the relationship.
Use the restaurant's approved content to judge the space. A short placeholder name will not reveal what happens to a longer dish title. Set several real examples beside one another before deciding that a layout works for the whole section.
Keep the price connected
The price belongs visibly to the item it describes. Check its position when the dish name wraps onto another line. A distant number can become difficult to associate with the right row, especially when several descriptions are close together.
There is no need to force every description into the same length to preserve a neat appearance. Give the layout a consistent pattern that can accommodate the variation in the supplied content. The restaurant should confirm the wording and prices before the final content goes into the page.
Read more than one item
Review a complete section on a phone. Look at the space between the name and its description, then the space between neighbouring items. Those two gaps should communicate different relationships. A section can look orderly in a design view and feel cramped when read continuously.
If an item needs a longer explanation, consider where that detail belongs within the agreed menu structure. The design should make the approved information easier to follow. It should not silently shorten or reinterpret dish facts just to make every row match the same visual template.