Some classic poet from an era gone by wrote a poem with a phrase
something like "a rose by another name". Some interpret this to be "a
rose is a rose is a rose". Maybe that was true in the Victorian Age but
not so today. You cannot call a daisy a rose and have people buy into
the idea. You might be able to fool them once, but never the second
time.
Take fine dining restaurants, for example. Someone can build a beautiful restaurant with all the bells and whistles, but if the staff hasn't been properly trained nor has very little experience, and if the chef's background is only being a short order cook, the owners can call it a fine dining restaurant, but the patrons will call it a joke. This is not upscale dining.
In order for location to really be considered upscale, the chef must be classically trained and have served a stewardship in some of the country's -or world's - best restaurants. These can be free-standing eateries, small chains of upscale dining, or four star restaurants in expensive hotels. Not only should the menu be filled with unique and flavorful selections, the presentation of the dishes must be superb. When your order arrives at your table you might consider it sinful to eat such a masterpiece.
A fine dining restaurant, even if it is modestly priced, is definitely not going to have chopped steak (hamburger) and steak fries (French fries) on the menu. A rose by any other name is still hamburger. You should see dishes like Herb Crusted Filet Mignon, Steak au Poivre or Pan-Seared Filet with Cabernet Sauce. The Colonel will not be dropping by his extra crispy for a chicken dish. Rather, you will find such wonderful selections like Tumeric Chicken with Sumac and Lime, Chicken Marsala and Chicken with Herb-Roasted Tomatoes and Pan Sauce.
Naturally there would be several lobster favorites including steamed whole lobster or broiled lobster tails. The upscale dining restaurant would definitely have several wild salmon entrees and maybe a fresh catch of the day served in a special way.
No fine dining restaurant would open without a complete and wonderful wine cellar and an experienced sommelier to make suggestions for a wine to accompany your meal. You may not know the difference between a Cabernet Sauvignon, Zinfandel or Bordeaux, however your sommelier will know what is the best tasting and the perfect complement for your meal.
He or she will know the best vintage dates. Since there are not very many wine experts in the community, it is a nice perk to have someone knowledgeable make suggestions that are ideal but never condescending.
If you still have room for a desert after your fine meal you might see selections like Chocolate Cheesecake, Red Velvet Fusion Cake or Tiramisu. Then you may end your dinner with a cup of gourmet coffee or an after dinner aperitif.
This is what upscale dining is all about!
Take fine dining restaurants, for example. Someone can build a beautiful restaurant with all the bells and whistles, but if the staff hasn't been properly trained nor has very little experience, and if the chef's background is only being a short order cook, the owners can call it a fine dining restaurant, but the patrons will call it a joke. This is not upscale dining.
In order for location to really be considered upscale, the chef must be classically trained and have served a stewardship in some of the country's -or world's - best restaurants. These can be free-standing eateries, small chains of upscale dining, or four star restaurants in expensive hotels. Not only should the menu be filled with unique and flavorful selections, the presentation of the dishes must be superb. When your order arrives at your table you might consider it sinful to eat such a masterpiece.
A fine dining restaurant, even if it is modestly priced, is definitely not going to have chopped steak (hamburger) and steak fries (French fries) on the menu. A rose by any other name is still hamburger. You should see dishes like Herb Crusted Filet Mignon, Steak au Poivre or Pan-Seared Filet with Cabernet Sauce. The Colonel will not be dropping by his extra crispy for a chicken dish. Rather, you will find such wonderful selections like Tumeric Chicken with Sumac and Lime, Chicken Marsala and Chicken with Herb-Roasted Tomatoes and Pan Sauce.
Naturally there would be several lobster favorites including steamed whole lobster or broiled lobster tails. The upscale dining restaurant would definitely have several wild salmon entrees and maybe a fresh catch of the day served in a special way.
No fine dining restaurant would open without a complete and wonderful wine cellar and an experienced sommelier to make suggestions for a wine to accompany your meal. You may not know the difference between a Cabernet Sauvignon, Zinfandel or Bordeaux, however your sommelier will know what is the best tasting and the perfect complement for your meal.
He or she will know the best vintage dates. Since there are not very many wine experts in the community, it is a nice perk to have someone knowledgeable make suggestions that are ideal but never condescending.
If you still have room for a desert after your fine meal you might see selections like Chocolate Cheesecake, Red Velvet Fusion Cake or Tiramisu. Then you may end your dinner with a cup of gourmet coffee or an after dinner aperitif.
This is what upscale dining is all about!
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