I often wonder where we fit within the definition of dining.
We are in a regional city, and many people describe us as a fine dining establishment. But are we really? Perhaps we are a casual dining destination with elements of fine dining.
We source the best ingredients we can, treat them with respect, craft our dishes by hand and try to give every guest the service they deserve.
Of course, the cost of dining is often a point of criticism. But dining is an experience shaped by time and place. What we offer, what it costs and how a guest values that experience are not always straightforward.
Let me ponder this a little more.
People often define fine dining through a familiar set of measures: dress code, money spent, ambience, service, attitude and culinary craft. It all seems rather black and white. But is it really?
This afternoon, I was reading Thomas Keller’s book, and he has a chapter exploring the definition of fine dining. He has considerably more experience than I do, and I haven't visited all the restaurants he references. Still, his observations are thought-provoking.
I'm going to share a few of his lines. The first one:
“Fine dining never dies; it evolves, pushed forward by new generations with new ideas.”
It is difficult to disagree with that perspective.
Some of his examples are particularly interesting. I haven't experienced César Ramirez's restaurant myself, but apparently it is considered fine dining despite offering counter service. That alone challenges some of our traditional assumptions.
Dress codes have evolved too. Guests can arrive in jeans, and nobody blinks an eye. Over the years, fine dining has become more flexible. People experience a restaurant through all five senses, and surely there cannot be a predefined notion of how guests should dress, eat or drink.
As Thomas Keller, one of the most influential figures in American fine dining, suggests, there must be mutual respect between the restaurant and the diner.
Ultimately, no matter how the industry defines it, the meaning of fine dining is also shaped by the consumer. And, perhaps inevitably, many consumers still associate it with the amount of money they spend.
For a restaurant, though, I believe it will always come back to two things: precision and predictability.
I'm still pondering.
