It's interesting. Here is a restaurant (Astor Farm to Table) trying to do many things in order to be a good choice for dining. And for return visits as opposed to once a year.
And indirectly, the kinds of things a Michelin evaluator looks for. A large and diverse wine selection, a focused menu (in this case, South Africa). Events on each day of the week (steak night, date night, wine night, etc.). An immigrant chef making his way through his skills in the kitchen. A good waitstaff. A personal touch where the chef/owner visits the tables to see if everything is done right (One person in our group had some issues with two entrees brought to her, that the chef personally corrected. First was a seafood dish that was too spicy. Second was a meat dish with tougher than acceptable stew meat.) Desserts made in house. Etc. Etc. Etc.
No comments:
Post a Comment