Something I don't do often enough and thoughts on dining out
My wife and I rarely go to dinner in restaurants.† We used to do so; but got out of the habit as I cooked more and better and as her mother required daily attention.† Even when we dined out, we almost never went to a restaurant on a Saturday night — too crowded, too hit-or-miss, too impersonal an experience.
Last weekend, we not only went out to dinner, but did so on a Saturday night.† It was a beautiful day and evening, and my wife and I both wanted to do something a little bit special.† Earlier on Saturday, I attended part of the Red Bull Soapbox Derby in Mt. Adams.† While I was on the hill, our friends David and Liz Cook talked about the effect 36 hours of street closures were having on their weekend business.† I recounted their words to my wife; and we decided to make the weekend a bit less costly for the Cooks.
I really enjoy everything about Daveeds at 934 — the food is imaginative and always well prepared, the room is attractive, the back patio is more than comfortable, the staff is warm and engaging.† Our meal that evening, chosen from a limited menu, was special.
But this post isn’t a restaurant review or intended to describe that meal in detail; it is about something more universal, and more important.† That meal reminded me of an opinion that I have long held, that I want to express, and that I solicit commentary upon.
I believe that fine dining and near-fine dining restaurants represent the best value for your dining out dollar.† These restaurants are expensive, I agree.† You simply get more for the extra dollars you spend there as compared to <insert the name of any number of ubiquitous chain restaurants here>.
A three course dinner (appetizer, main course and pastry) plus two glasses (or a half bottle) of wine at a fine dining restaurant in this part of the country will cost approximately $100 per person.† A similar meal in a near-fine dining restaurant will be perhaps $10 or so dollars less.† I don’t frequent the chains, but I have looked at more than a few of their menus, and a comparable meal at one of those places probably runs $60.
All these meals are a stretch for the average diner or couple.† What makes the fine or near-fine dining restaurant worth the extra money, and in my view a bargain?
Your food will be prepared from ingredients of uniformly high quality, often grown or raised by local farmers.† Taste the food critically, you can taste the difference that quality ingredients make.† Or ask a few chefs; they’ll tell you that, all else being equal, the guy (or gal) with access to the best products is the “best” chef.† These high quality ingredients also make for a more healthful meal; the chains resort to tricks, usually in the form of added fat, to make lesser ingredients tasty.
Your food will be individually prepared for you by trained chefs and cooks.† These cooks have a passion for their craft and take great care to deliver your meal exactly as you request it.† These cooks pay attention to every detail of every item on your plate; the vegetable garnish and the sauce receive at least as much attention as the protein.
You are most likely to be served an appropriate quantity of food.† Chefs and owners of places with aspirations take great pride in serving meals with balance and finesse.† Chains create the impression of value by serving outsized portions.† You are not going to lose weight dining out regularly.† Fine dining, however, isn’t nearly the diet buster that many perceive it to be.
The menu will reflect the personality and background of the chef or owner.† You can learn a great deal about your host from the food he or she chooses to offer you.† What you can learn at the chains is that it all tastes the same — in Cincinnati, Chattanooga or Colorado Springs.
The wine selections will be chosen specifically to complement the food.† You may not recognize the names on many of the labels, generally because the restaurant may choose small volume producers who don’t advertise.† Don’t fret; there is someone on staff there to guide your choices.† Please take advantage of his or her skills and passion; you may as well learn a thing or two as long as you are paying for your meal.
The china, crystal, silver and linens will be of very high quality.† These items represent a huge investment by the restaurant.† The owner thinks they will make a difference in your dining experience.† So, pay attention to the weight of the silver in your hand and the way the light plays off the crystal.
The decor will be unique and a reflection of owner and the style of dining.† More importantly, every aspect of the decor is intended to enhance your dining experience — rather than to provide entertainment or distraction.
The staff will be knowledgeable about the menu and the wine.† Moreover, they will be professional; every action they take will be to make your meal more enjoyable.† They recognize that they are there to serve you, not to become your new best friend.
In short, the fine and near-fine dining meal is akin to a couple hour vacation.† Lesser restaurants will quell your hunger; the best will nurture and refresh your spirit.
The difference between the fine and near-fine dining experience and everything else certainly has a cost that exceeds the modest price differential in the meals.† And, in my mind, the added value those restaurants deliver dramatically exceeds that modest price differential.† That proposition is, however, an opinion.† I wonder how many others agree or disagree with me.
Our city is innundated with chain restaurants.† We also have a thriving population of independent restaurants, the owners of which contribute greatly to our community.† Virtually all the fine and near-fine dining options available to us are provided by those independent operators.† Given the state of the economy and the events of the past several weeks, I fear that more and more guests are not going to appreciate the value that the best restaurants deliver.† And we will all be the poorer if my fears come to pass.