When the food is the focus, and everything else supports the expression of the food. —Julie Francis, Chef/Owner, Nectar
Good company, good food, good wine, not stuffy service. —Jean-Francois Flechet, Owner, Taste of Belgium
Anymore I’m less concerned about food and wine. I mean, I want it to be great, but I’m far more into casual dinning with a great group of friends just grubbing, laughing, and sharing life together! —David Falk, Chef/Owner, Boca
Combination of many factors at the moment. Always with attentive service and quality food for the price you pay. —Jean-Robert de Cavel, Chef/Owner, Jean-Robert’s Table
A great dinning experience would include not only enjoying great food, but learning or experiencing a new culture or way of eating. —Duy Nguyen, David Le & Bao Nguyen, Eaters / Co-Owners, Pho Lang Thang
Anytime people can come together and enjoy each other’s company, in a deep way, and be immersed in well thought out food and wine always makes for a memorable experience. —Todd Hudson, Owner/Executive Chef, The Wildflower Café
Comfortable seating, relaxed atmosphere, quiet, unpretentious attention from my server, technically perfect preparation, an appreciation for my visit. —Shawn McCoy, Chef/Wife’s Favorite Employee, Brown Dog Cafe
A place where the complete pressure is not on food and drink, but rather each other. In a world of social disconnect it’s time again to gather around the table and create memorable experiences with one another (put the food and drink second). —Mark Bodenstein, Executive Chef, Nicholson’s
Simply prepared food with excellent service, loud and full of energy, dishes clanking, glasses cheering, not quiet like a library. —David Cook, Chef Proprietor, Daveed’s-Dine On In!
Coursed out menu covering many different styles of cooking and great wine. —Stephen Williams, Chef/Owner, Bouquet Restaurant and Wine Bar
Great food, great friends. —Todd Kelly, Executive Chef, Orchids at Palm Court
Great service and ambiance without being pretentious. Food being cooked where you can tell they are really enjoying what they do and they are cooking straightforward good food, not trying to get too fancy with it. —Jeremy Luers, Chef, Enoteca Emilia
Seamless, unpretentious, invisible, yet attentive service. Low light, warm atmosphere, great aromas. Technically correct and flavorful food. A sense of value. I don’t like having a great dining experience then walking out with sticker shock from the bill. If it’s expensive, the experience should be worth the price tag. —Dave Taylor, Chef/Partner, La Poste
There is no perfect restaurant. Dining shouldn’t be perfect or robotic—that’s what gives a restaurant an idenity. However the food, beveage, service, and decor should all compliment each other not matter how casual or upscale it is. —Jose Salazar, Executive Chef, The Palace
A great dining experience leaves me saying “yum” after each course and wondering about the preparation and technique. The perfect restaurant? I haven’t found that yet. —Cristian Pietoso, Managing Partner/Chef, Via Vite
Sharing a bunch of little amazing small plates with family and friends, there is nothing better in my book. —Jared Wayne, Chef/Owner, A Tavola
Great Friends, great conversation, tasty beers, good service, duh—tasty food, good coffee! —Jackson Rouse, Executive Chef, SmoQ
I’m looking for service that is warm and attentive, not snooty, comfortable tables and chairs, again they don’t have to be the smartest or most fabulous design wise (although it doesn’t hurt), and really good food, food I want to eat, done well. —Renee Schuler, Chef/Owner, Eat Well Celebrations and Feasts
Great food with great wine and amazing company. —Owen Maass, Executive Chef, Cumin
Relaxed atmophere with quality of food for the price I pay. I hate leaving a restaurant of quality and thinking I could have made it cheaper and better at home. —Robert L. Collins, former Chef de Cuisine, Jean-Robert’s Table
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