The NYT Daily podcast recently featured a delightful and interesting discussion about this topic with two of their restaurant reviewers, who basically created the top 50 restaurants in the U.S. The discussion made me think about what I’d expect from eating at a restaurant on this list, thoughts on what makes a restaurant great, as well as some other thoughts on eating out. I thought we could explore those topics in this thread. Here are some random thoughts to start things off.
When I go to one of the restaurants on the list–and really, this is probably the most important criterion for a restaurant–I expect the food to be really good. It doesn’t have to be the best thing I’ve ever ate, but I want to be very pleased and excited just by how good it tastes–to the point where I will conclude that I’ve eaten something exceptionally good. The ambiance and service, while not unimportant, are definitely secondary to the food. I should also say that the food need not be original or novel, nor does the presentation have to be impressive (although I would say lines exist that shouldn’t be crossed). A meal that really tastes good supersedes almost every other criteria. I guess one exception, off the top of my head, would be value of the meal–specifically a meal that is too expensive and/or too paltry.
Other than that exception, the taste of the food is paramount. If I go to one of these restaurants, and I think the food is fine, but not much more that that, I will be disappointed; such a restaurant should not be on the list. Maybe that’s obvious, but the reviewers alluded to the atmosphere of a restaurant and the restaurant within the context of the state or region. Now, I was a bit unclear about their meaning about the last point, but it almost sounded like they were grading on a curve (which they said they don’t agree with).
What about you guys? What are the great incredients for a great restaurant?
I agree food and price is paramount on consideration of a great restaurant. Mitch’s Sushi is a great example of that, especially when they first opened. The price versus the quality was great.
That being said though, there are instances where the ambiance and/or service was more memorable than the food. I went to Iron Chef Sakai’s restaurant in Tokyo. I don’t remember the food that much, but I remember it being great. However, I do remember the service and the view.
What about restaurants that maybe is not categorically great, but because of the price you can go often. I thought Verbano’s was like that.
I love those, and wish we had more of them. These restaurants can be great in a different way from something that would be chosen on the all-time best….although if Honolulu magazine did this list, ostensibly for a local audience, I think this type of restaurant can make it. I would at least specify the reasons for selecting such a restaurant, though–i.e., make clear that the food isn’t so exceptional that driving out of one’s way is worth it.
Ambiance can make a restaurant–I sort of liked Kincaids for this–and this works if socializing is just as important as eating. But I would make this clear to the audience.