"I always notice the floor. I know, I know. You'd think it would be the food and service, which are two things I definitely notice, too. But it’s always the floor (and the stuff that is on it) that pulls my attention. I'm talking food, scraps of paper, bottle caps, mud, bags, crayons, etc. There's going to be a steady stream of debris on the floor -- it's the nature of food service. But I'm always watching to see if anyone notices it and cleans it up." -- Christine Cikowski, Sunday Dinner Club (Chicago, IL)
That super-special part of a chicken
"One thing I absolutely love is a really good chicken dish at a restaurant, whether it be a whole roasted chicken, or a half grilled chicken. If they take the chicken off the carcass, I always notice if they include the oyster muscle when they fabricate. If a kitchen takes the time to make sure the oyster (aka tiny pieces of dark meat aside a chicken's backbone) is included, you can bet they take care of a lot of other little details as well." -- Justin Yu, Oxheart (Houston, TX)
"My wife and I always peek under cool-looking plates to see who makes them. Most times we can guess pretty accurately from the glaze, thickness, and style." -- Chad Brauze, The Living Room at Park Hyatt New York (New York, NY)
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