![]() 9 Parkĭress code at Menton: While Menton doesn’t have a formal dress code, guests definitely dress up more often than not. ![]() I think the spectrum of dress is likely to have a discerning middle between the ball game and the symphony.īarbara Lynch: Chef and owner of Barbara Lynch Gruppo in Boston, including Five-Star restaurant Menton and Four-Star No. A more likely culprit is corporate America and the relaxed dress codes, and hotels and restaurants accepting diners of any dress in order to maintain a volume of business. What do you think brought on the change in dress codes? One could look at last century’s Kennedy with his relaxed two-button style and disdain for pork pie hats and three -piece suits of his predecessors but, then again, Reagan ushered in a new style of dressing for dinner-regardless of his second life as a rancher. New Orleans, Dallas, Savannah all have venerable institutions that demand proper attire. There are examples in almost every major city of establishments that adhere to at least some dress code tradition-requiring pants, for example, or banning baseball caps. John Winterman: Maître d’ of Five-Star Daniel in New Yorkĭo you think dress codes vary depending on the city? Blaming the city is too easy. “Fine dining” should be accessible, but it’s very cost prohibitive (cost of labor and goods are ridiculous), so it’s still quite hard to mesh both worlds. Is fine dining as a whole evolving to be more casual? Yes and no. In some temples of gastronomy, there are some dishes/courses that elicit a laugh and use whimsy and humor. Then, the next course comes with a 20-minute description of the chef’s philosophy on the dish, where it’s from, etc. ![]() Some restaurants seem to mimic the look and feel of other places, so it’s important to stay true to yourself and your vision. I’m into being comfortable, so our servers wear jeans, blazers and Chuck Taylors. in Chicago judge on MasterChef culinary director of Lollapaloozaĭress code at Graham Elliot: We say “come as you are.” We are here to provide you with an amazing dining experience, not to judge your wardrobe.ĭo you think a more relaxed dress code has to do with a restaurant’s target audience? Perhaps, but I’ve always felt a restaurant should be an extension of the chef/proprietor. Graham Elliot: Chef and owner of Four-Star Graham Elliot, Grahamwich and g.e.b. Graham Elliot, photo courtesy Graham Elliot ![]()
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