re: Hypo: If you owned a restaurant what would you do to target the best clientele?

My target clientele would be "professional diners." People who go to a nice restaurant and understand why they pay what they pay and what they should expect.

Chef driven menu (price point items catered to the market) but varietal menu overall with some dynamic options for daily creativity
-Great plate presentation
-Ensure all servers are extremely knowledgeable about menu/drinks
-Outlined private party options
-Great decor determined by region/demographic
-Experienced bartender and a bar area that's not too close to the dining room(s)