I’ve never understood why some people go out determined not to enjoy it. They’re also the most awful people to have dinner with, if you have the misfortune of having one of those types in your group.
like this a lot. maybe it's my age but eating out is one of life's great pleasures so why would anyone go to a restaurant without expecting to enjoy it. & 'preparing to mark it out of five stars' is a relatively new "phenomenon" which as you point out seems to have subverted simple enjoyment.
I never read the menu or watch IG of a restaurant before I go. It could ruin it. But a really amazing course will prompt a solitary return visit to try and dissect why it is so damn great. When I lived in Beijing I looked for the place with a long line. So simple.
Love this. I’m Kelly — slow traveler, writer, and occasional Michelin diner. I write about belonging and bold choices.
We do the same — sometimes we plan for the starred spots, but other times we just wander until a place smells right or a local points us there.
Often it’s back at our slow travel homebase, where a nice glass of wine, homemade soup, charcuterie, and a little salad have become my perfect dinner — light enough to leave room for the next day’s adventures, and just enough to feel like a small celebration.
That’s an excellent point about balance. I feel like French food - at least of the Michelin style - is designed with the expectation of having wine with it. To cut through the richness, where Middle Eastern or Asian cuisine might just include the citrus or tamarind etc.
pretty much weekly from Neal’s Yard and wish they were much more mainstream, I want to use them much more than I currently can in recipe development. We need to get a poutine trend going or something.
Totally agree about enjoyment. My absolute favourite meals are not the clever ones but the ones that make me laugh out loud with the sheer joy of it. And surprise is usually part of that.
I’ve gotta lead with the “too well-behaved” comment. I may have used that phrase before, on a hamburger. If the burger is well-behaved, I’m disappointed. A burger should be messy, I will need napkins, I want to lick my fingers, the bun should give up and fall apart on those last couple bites. A burger should be a hot mess and never eaten with a fork and knife.
As for getting that reservation a month ahead. It builds up unnecessary expectations. You look at the Insta. You read every review. You obsess. Then it’s game night and you feel underwhelmed. That’s on you, not the restaurant. You spent 8 hours researching the restaurant and 2.5 hours dining at it.
The perfect night at a restaurant, should have imperfections. I want it to. It’s the dance, it’s the previous two points above, a perfect burger is imperfect. Expecting perfection leads to disappointment. It’s how a wobbly table gets fixed during service. It’s how a dropped fork gets noticed and replaced without a word. It’s how a restroom is always kept tidy during service. It’s attention to detail. Little things.
Great point on the timings! Most people wouldn’t travel 8 hours for a 2 hour event. The effort should be proportional to the reward.
On the “too well-behaved” comment. I do kind of know what you mean. I was, in part, being inflammatory. Having said that, the dish in question was rabbit rillettes, not a filthy burger.
Rabbit rillettes? Yeah, I don't know how 'too well-behaved" fits with a dish like that. Not an easy prep, seasoning, salt, fat ratio, picking around tiny little bones, lots of steps there, even the service itself, the rillettes shouldn't be too cold. What garnish, or accompaniments? Yeah, I don't know how that comment fits. They were trying to be clever and failed. Like when someone says wine has "mineral tension", it's made up to sound smart.
I’ve never understood why some people go out determined not to enjoy it. They’re also the most awful people to have dinner with, if you have the misfortune of having one of those types in your group.
I always say to myself, ‘I only have them for two hours, at least I’m not friends with them’.
Ah yes, those who walk in with their arms folded across their chest and a thought bubble, I’ll decide if it’s any good.”
It’s a mad way to live a life.
Agreed. Yet so many seem to wallow in it. Especially after a good review.
like this a lot. maybe it's my age but eating out is one of life's great pleasures so why would anyone go to a restaurant without expecting to enjoy it. & 'preparing to mark it out of five stars' is a relatively new "phenomenon" which as you point out seems to have subverted simple enjoyment.
I’m glad you liked the sentiment. I agree wholeheartedly. I go out to feel good, not angry.
I never read the menu or watch IG of a restaurant before I go. It could ruin it. But a really amazing course will prompt a solitary return visit to try and dissect why it is so damn great. When I lived in Beijing I looked for the place with a long line. So simple.
That sounds like a great strategy.
Love this. I’m Kelly — slow traveler, writer, and occasional Michelin diner. I write about belonging and bold choices.
We do the same — sometimes we plan for the starred spots, but other times we just wander until a place smells right or a local points us there.
Often it’s back at our slow travel homebase, where a nice glass of wine, homemade soup, charcuterie, and a little salad have become my perfect dinner — light enough to leave room for the next day’s adventures, and just enough to feel like a small celebration.
Great post. And 100% yes about expectation and the joy of being suprised!
Some of my favourite meals are certainly not the most technically proficient, but they very much take me by surprise.
I've been umming and ahhing about whether to go to Town, but after your review, I'm sold
That’s an excellent point about balance. I feel like French food - at least of the Michelin style - is designed with the expectation of having wine with it. To cut through the richness, where Middle Eastern or Asian cuisine might just include the citrus or tamarind etc.
Yeah, definitely. I have to say I quite like an unbalanced dish. There’s something wonderful about eating something unashamedly decadent.
You’re a brilliant writer. More please.
Cheddar curds! We buy them
pretty much weekly from Neal’s Yard and wish they were much more mainstream, I want to use them much more than I currently can in recipe development. We need to get a poutine trend going or something.
Totally agree about enjoyment. My absolute favourite meals are not the clever ones but the ones that make me laugh out loud with the sheer joy of it. And surprise is usually part of that.
I’ve gotta lead with the “too well-behaved” comment. I may have used that phrase before, on a hamburger. If the burger is well-behaved, I’m disappointed. A burger should be messy, I will need napkins, I want to lick my fingers, the bun should give up and fall apart on those last couple bites. A burger should be a hot mess and never eaten with a fork and knife.
As for getting that reservation a month ahead. It builds up unnecessary expectations. You look at the Insta. You read every review. You obsess. Then it’s game night and you feel underwhelmed. That’s on you, not the restaurant. You spent 8 hours researching the restaurant and 2.5 hours dining at it.
The perfect night at a restaurant, should have imperfections. I want it to. It’s the dance, it’s the previous two points above, a perfect burger is imperfect. Expecting perfection leads to disappointment. It’s how a wobbly table gets fixed during service. It’s how a dropped fork gets noticed and replaced without a word. It’s how a restroom is always kept tidy during service. It’s attention to detail. Little things.
Great point on the timings! Most people wouldn’t travel 8 hours for a 2 hour event. The effort should be proportional to the reward.
On the “too well-behaved” comment. I do kind of know what you mean. I was, in part, being inflammatory. Having said that, the dish in question was rabbit rillettes, not a filthy burger.
Rabbit rillettes? Yeah, I don't know how 'too well-behaved" fits with a dish like that. Not an easy prep, seasoning, salt, fat ratio, picking around tiny little bones, lots of steps there, even the service itself, the rillettes shouldn't be too cold. What garnish, or accompaniments? Yeah, I don't know how that comment fits. They were trying to be clever and failed. Like when someone says wine has "mineral tension", it's made up to sound smart.