I cannot say that I have ever gone to any restaurant of any caliber and left hungry.
Haute cuisine is expensive to create commercially because it is very hard to find people who "get it" in a consistent way. There is dis-economy of scale because to really make it work, everyone in the establishment has to be on board, and that's hard to achieve.
There are definitely a lot of bad and expensive restaurants out there. I admire Tyler Cowen for pointing out that some of the finest cuisine in the US is to be had in inexpensive ethnic strip-mall restaurants. But in places that have real competition for quality, haute cusine principles matter a lot even if the setting is casual. Where such competition is absent, standards degrade quickly.
Haute cuisine is worthwhile precisely when and because it is "honest and simple". That is not the same as "easy" or "cheap", in fact it is nearly the opposite.
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Date: 2012-08-10 03:38 am (UTC)Haute cuisine is expensive to create commercially because it is very hard to find people who "get it" in a consistent way. There is dis-economy of scale because to really make it work, everyone in the establishment has to be on board, and that's hard to achieve.
There are definitely a lot of bad and expensive restaurants out there. I admire Tyler Cowen for pointing out that some of the finest cuisine in the US is to be had in inexpensive ethnic strip-mall restaurants. But in places that have real competition for quality, haute cusine principles matter a lot even if the setting is casual. Where such competition is absent, standards degrade quickly.
Haute cuisine is worthwhile precisely when and because it is "honest and simple". That is not the same as "easy" or "cheap", in fact it is nearly the opposite.