Great article. Takes a while to sort through, but it really lays out the problems of perception and information which diners face and the challenges of being a restaurant that wants to serve truly good food. It requires nothing short of total re-education of an entire industry and its market of consumers. Many thanks to the Linkery for doing their part, and to zebra2, for sharing the piece. For a place with a similar focus, readers in southeast Michigan should check out Grange Kitchen & Bar in Ann Arbor.
One disappointing realization about the restaurant industry is how logistics-driven everything is. If I want to make the best meal I can make, I don't mind spending a little extra time for that one side, or going out of my way for one ingredient that will make all the difference. But in almost every restaurant, everything is weighed against the time and effort and usability of that one preparation. Sometimes you do get really great food, but other times the food is only half of what it could be or the best meals don't make it to the menu because they aren't logistically correct for a restaurant.
The idea that most restaurants serve essentially the same food is very interesting. I hadn't really stopped to think about it but reflecting on it, it's true. It's very hard to notice when you're not specifically paying attention to it, more so when you don't eat at a particular place regularly.