re: A Chef's Perspective

Chef,

Came across this article today WashPost and would like to get your take on it. I think this quote sums it up well:

quote:

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The meal we provide is certainly important; it needs to live up to expectations. But more people go to restaurants for the complete experience. And nowadays, it’s harder to find a place where you are actually made to feel comfortable, made to feel special, almost at home.”

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I find that New Orleans restaurant hospitality is usually top notch. Whether it is southern manners or our culture, FOH at most places, and not just higher end places, get it right. It may not always be JoAnn Clevenger level, but I often have an owner, GM, or chef check in during the meal to make sure everyone is satisfied. Sometimes it seems perfunctory, but most often it appears to be genuine.

Recently a friend told me that she was reviewing the condolence book following her father's funeral. It had been signed Ms. X, La Riviera; Mr. Y, Ruth's Chris; Mr. Z, Galatoires, etc. They were his preferred servers. If they hadn't identified themselves by restaurant name, the family would have not known who they were. While that goes beyond hospitality, I think it exemplifies what makes dining in New Orleans special.

Outstanding food will get a restaurant a couple of years, but when the hype fades, outstanding hospitality will get it decades.