Behind the Line
Topic: State of the Industry/Trends
Dining Trends
Fine dining can be more than just white tablecloths and formalwear. What do you think the tricks are to crafting a fine dining restaurant with less of that high-end stigma?
- mark hinkle
- Manager
- Annie Gunn's
- Chesterfield, MO
Annie Gunn's originated as a neighborhood pub and, in many ways, still is today. At the same time, we are a chef driven restaurant and are often considered a fine dining, special occasion establis...
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- Sue Kim-Drohomyrecky
- Owner
- Chicago, IL
I think Fine dining is epitomized by genuine care and thoughtfulness. It's the endeavor to really listen to your guest's needs, to be vigilant to their situation, and to pre-emptively act and prov...
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- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
There are so many "high end " restaurants in Europe that are 2 or 3 star
Michelin, yet the atmosphere and vibe is incredibly relaxed, clean and
smooth. At El Bulli, Noma, The Fat Duck, th...
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- Charlie Berg
- Sommelier
- Michael Mina Bourbon Steak DC
- Washington, DC
I think the stigma has less to do with the degree of formality, and more to do with the level of energy, quality of thought and talent, creativity, and fresh inspiration flowing (or not) thr...
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- Sean Sanders
- Executive Chef/Owner
- Browntrout
- Chicago, IL
Fine Dining Is all about the quality of people you have. Creating a positive work environment and being genuine. For me It's about breathing and living the word sustainable!
- Susan Goss
- Executive Chef/Owner
- West Town Tavern
- Chicago, IL
Attentive, polished service can make a casual menu seem more refined and upscale. A well-chosen wine list that compliments the food and service staff that can present and pour a bottle. An attentio...
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- Nathan Sears
- Executive Chef/Owner
- The Radler and D.A.S.
- Chicago, IL
The approach of the service staff. I feel Vie is a fine dining place that has a very approachable staff and make the customer feel comfortable. They can read a table and adjust for their individual...
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- Rob Levitt
- Executive Chef/Owner
- The Butcher & Larder
- Chicago, IL
The obvious things are the china and the presentation of the food. Fewer garnishes, less manipulated presentation throwing out the ring mold collection...
The servers can be a little more relaxed ...
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- Jason McLeod
- Executive Chef/Owner
- Box Tree Restaurant, Inc
- San Diego, CA
the front of house staff play such a huge roll in this, there body language is so important, if the staff are all stiff and not relaxed it creates this formality and puts guests on edge. In RIA we ...
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- Steve McDonagh
- Owner
- Hearty
- Chicago, IL
Fine dining isn't in the cloths and tuxes. It's in the presentation of the food, the ambiance of the restaurant (level of the music and lighting), the quality of the ingredients, the knowledge leve...
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- Geoff Rhyne
- Sous Chef
- The Ordinary
- Charleston, SC
It's all about service and making people feel great. Hospitality at its best.
- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
having a good eye, and making things simple, but quality.
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
Service. The fine-dining public will happily eat the most upscale and esoteric food you wish to cook up, if they feel coddled and taken care of. That means different things to different people, and...
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- Cary Taylor
- Executive Chef
- The Southern
- Chicago, IL
Play cool music. Still give great service and sell a great product. Have good beer/wine/booze, just higher quality stuff