Every fine dining restaurant is its own. They are all unique. However, they all have a few traits in common that make them the best restaurants in New York. With outstanding service, precise execution and perfect attention to details, they all strive for the high-end experience. While fine dining today is a wild mix of ideas and dishes, the very touches that make it fine in the first place remain the same:
It is in the small details.
Creating an atmosphere for fine dining is in the details. The small details, to be exact. Attention to detail is what makes one restaurant fine and another ordinary. Restaurateurs think deeply about just what music to play, what lighting to use, what art to hang on the walls. Some go as far as designing their own stone- and chinaware to better compliment fine dining food and aesthetic. Details make the experience.
It is in outstanding service.
No matter the concept of a particular restaurant, it will only employ the very best servers for you. They will know the menu well and explain it to you without notes. They add emotion to food, and they look to use emotional cues from the guest. They know jokes for every mood, are there to help when you need it and they disappear when you do not. They know their trade and make a serious career of it.
It is in the guest experience.
You pay for more than just food at a fine dining restaurant. As such, you expect a unique and different experience. These restaurants go out of their way to give this to you. Some hold chairs for women, escort guests to restrooms, replace linen napkins every time you get up and even crumbing the table between courses. You never drink wine from the same glass. You will get a new glass with every pour.
It is in the set menu.
According to Penn State University, a set menu, or prix fixe, is one that changes, sometimes daily, and offers several courses at a set price. The menu is seldom à la carte and it has few options for those with different dietary needs. Keeping the menu small and rotating allows for buying seasonal goods locally at peak freshness. The chefs can get creative with dishes and menu designs, focusing on the experience instead of custom orders.
It is in the reservations.
You will have to make a reservation to enjoy fine dining food. The best restaurants require you reserve your seat. This enables them to keep crowds manageable for staff and resources. Overwhelmed, stressed servers can quickly ruin the experience. To keep the atmosphere classy for everyone, it might offer seating instead of individual reservations, say at 5 p.m., 7 p.m., and 9 p.m. respectively.
It is in the fine furniture.
Expect fine furniture at a fine dining restaurant. White tablecloths were standard at such establishments in days of old, but this is not true anymore. If there are no fine tablecloths, there will be fine tables, fine chairs. Restaurateurs today do not find white tablecloths compatible with their themes. Since tables are essential to the décor, many have them custom-made from local trees, stones, and natural materials.
It is in social media.
Chefs and restaurant managers must get smart on social media. One dish serves one guest, but photographs of fine dining food get hundreds of thousands of shares. Not only their pictures, mind you, but also yours. Some make the table more exciting, others up their service. All know that the next meal made tableside will give you chance to film a video and share it online. They might reward you for it too.
It is in the liquor.
The majority of high-end restaurants profit very little off their food. In some cases, over 80 percent of profit is from alcohol sales. Expect long wine lists with a variety of vintages and prices. You could pay $15 for a glass of house white or you could pay $15,000 for rare Burgundy. These restaurants have bar staff, well trained, and a sommelier too to discuss the wine menu and suggest the best foods for it.
It is in the investors.
Investors in high-end restaurants enjoy excellent returns. There is no doubt that these establishments turn much higher profits than fast food and casual outlets. Even with higher operational and employment costs, returns can be lucrative. Patrons have expectations from a fine dining restaurant. They want the best food, the best spirits and the best service. All of this comes at a significant premium.
It is in the trends.
Head chefs and dining managers watch trends very carefully. They incorporate them into their menus in unique and creative ways. They also know when food trends become food fads and avoid them, instead keeping their menus fresh and tantalizing. Since these restaurants employ highly creative chefs, many start their own food trends themselves, attracting even more high-end guests and social followers.
The Best Restaurants in New York
The modern experience of fine dining is very different to the past. Gone are fancy dining rooms draped all in white linen. Instead, the priority is now on preparing fresh, locally sourced food in unique ways for diners to enjoy in an atmosphere unique to the restaurant. While food concepts are ever evolving, fine dining will always be around for diners, and quality will always be high end, unmatched elsewhere.