I think fine dining is dying out everywhere... but I think there will be - and there has to always be - room for at least a small number of really fine, old-school fine-dining restaurants.
I love the intensity of the fine-dining kitchen, but loathe the fine-dining experience.
'Fine casual' means taking the cultural priorities that fine dining, at its best, believes in.
Fast casual is a wonderful way to eat. The casualisation of fine dining has allowed everyone to feel comfortable, but at the same time you do sacrifice a sense of occasion.
Television in the '80s was very limited. There was no Food Network. When I opened Spago, I had the kitchen in the dining hall. It was probably the first restaurant to do so. The dining scene became more casual. All these cooking shows have transformed our profession one-hundred percent.
I think there's something to be said for going to certain fine dining restaurants and knowing that after a certain time, it would be inappropriate to take young children. And, unrealistic for them and unfair to the child and to the others that are dining.
. . . gastronomical perfection can be reached in these combinations: one person dining alone, usually upon a couch or a hill side; two people, of no matter what sex or age, dining in a good restaurant; six people . . . dining in a good home.
I think that more and more and more really talented restauranteurs and chefs from the fine dining world are going to try their hand at fine casual. They're going to say, 'Why not us?'
I like using iconic things. What fine dining restaurant can get you to eat a breakfast sandwich that's like baby food?
My dining and entertainment philosophy - I can boil it down to 'the three C's - I like my food like my fashion: casual, classic, and with a touch of couture.
I don't think fine dining is dying, but I think those rare occasions when you really want the fanciness are diminishing... I think a lot of people are going to find simpler, more casual ways to enjoy an experience.
Everybody has their role in the food world and what they choose to appreciate. I'm not a fine dining chef. I appreciate it. I think Thomas Keller is amazing. But I really like where I'm at; I like what I do. I like how it makes people feel.
My wife doesn't cook, so we eat out every night. It's not fine dining or anything - we're not fancy people.
A dining room table with children's eager hungry faces around it, ceases to be a mere dining room table, and becomes an altar.
Even in fine-dining restaurants, you have people that say 'I want to be out in half hour', 'I want to be out in 45 minutes.' It happens.
By itself, tofu is like wet foam rubber, but you'd no more eat it by itself and expect fine dining than you would stare at a blank canvas and expect to see fine art.