At what point does fine dining begin to lose its luster? When do totemic luxury ingredients begin to taste the same? And why—up until a certain point—do tasting menus pale in comparison to fast food?
Thoughts on the future of restaurant criticism and its intersection with video game criticism.
While OAD’s survey-based rankings offer a valuable counterpoint to fine dining’s entrenched powers, the organization’s legitimization of social media self-aggrandizement represents the very peak of competitive conspicuous consumption. Chefs who cater to this globetrotting cabal do so to the detriment of their own communities, impeding the development of an inclusive, distinctive regional taste.
Diversity, the death of insight, and the necessity of playing nice.
The “enlightened” fine diner’s goal, when all is said and done, has little to do with fulfilling personal pleasure. Their goal should be an appreciation of an establishment’s distinction–relative to any other place in the world–through understanding what is done and why.
Gaijin has garnered praise as one of Chicago’s most ambitious openings of 2019, and, while the last year saw little by way of new concepts in this city, the restaurant’s reputation is well-earned. You have visited the establishment four or five times following its first day of service in early November and must attest that the space is inviting, the food is delicious, and the experience flows with nary a hiccup…
Despite what you may have heard, Mako does not serve the best sushi in Chicago. Sure, it is a stunning, special venue. The staff is polished. The branding is slick. There is a well-priced beverage pairing and a decent wine/sake selection to boot. You may even go so far as to say that Mako is one of the better Japanese restaurants in the city. But in terms of sushi?
It has taken you quite some time to appreciate Alinea, and, in many ways, it still confounds you as a restaurant. You will admit that you long harbored a slight grudge against the establishment…
CLAUDIA offers Chicago’s newest tasting menu, and, at $185 for a 10-course menu, the restaurant is clearly competing with “big dogs” like Smyth and Acadia.