What's Tony Mantuano's take on the evolution of fine dining?

Certainly the white linen and the stuffy service, all that is evolving out. What keeps things fine dining is the ingredients, the respect of the ingredients and how they’re treated. So I think you have some trappings of fine dining, yet there’s more friendly service, more focus on the best ingredients I can buy and that’s why this costs the way it does. The reason that this is priced this way is that I’m not going to bring you anything inferior. I think there’s also even more and more of a big emphasis on wine. I don’t know if it is any bigger today than it was, but it continues to grow, and now the sommelier is as well-known as the chef a lot of times.

Related Questions