• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
Busboy

Inexpensive Excellence

1 post in this topic

(This question occurred to me after spending almost $90 on a good, but not extraordinary wine-less lunch for two at what is thought of in DC as a "mid-priced" Italian place near my office. )

Others who know better than I say that the top end of the U.S. food scene is competitve in terms of cost and quality with any in the world. And we are certainly blessed with a number excellent, inexpensive ethnic restaurants.

But, compared to what I have found in Europe, it seems that we are very short of restaurants that serve very good or excellent food at or just above your price point, say $25-40 for a three course meal, with a drinkable table wine for $15/liter.

First, do you see the same thing? And, second, why do you think that is?

I wonder if Europeans are more comfortable eating inexpensive preparations and so chefs are more skilled at coaxing excellence from them -- a highlight of a 32 euro (tax and tip included) starched tablecloth dinner in Paris was pig's head, for example. Are food and staff costs just lower there? Are Americans paying for a more varied menu -- more overhead, more line cooks --and better decore? Or are we just settling for less?

Thanks.


I'm on the pavement

Thinking about the government.

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Recently Browsing   0 members

    No registered users viewing this page.