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How often do you go to fine restaurants?

post #1 of 13
8/7/08 at 3:16am
Thread Starter 
By fine dining I mean restaurants with wine list, meals with at least 3 courses, lasts no less than 1.5 hours, generally cost no less than $40-50 for dinner or $30 for lunch before drinks, tips & taxes (although there're many exceptions like during NYC Restaurant Week). There're no strict definition of fine restaruants, just use common sense, i.e. no for TGIF, Appleby; your local bistro probably yes, Michelin-rated definitely yes.
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post #2 of 13
8/7/08 at 3:49am
what if we go to meals w/ at least 3 courses, wine list etc, but stay less than 1.5 hours. Does that count?
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post #3 of 13
8/10/08 at 10:08pm
More or less about once a week on average. More during vacation, holidays and having out-of-town companies. I'd have dined more often if I don't need to plan ahead making reservations.
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post #4 of 13
8/14/08 at 5:29pm
1-2 times a month. but when I'm in Vegas it is everyday.
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post #5 of 13
8/14/08 at 5:37pm
for work it is 3-8 times per week. For fun it is 3-8 times per year.
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post #6 of 13
8/14/08 at 8:52pm
3-5 times a week
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post #7 of 13
8/14/08 at 9:01pm
Damnit. I voted before reading your (extremely lenient) definition of a fine (dining) resturant.
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post #8 of 13
8/14/08 at 9:04pm
I have small children, so I voted 1 to 2 times a year.
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post #9 of 13
8/14/08 at 10:03pm
maybe 120-150 times a year, but 95% of that is for work
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post #10 of 13
8/14/08 at 10:03pm
I voted 1 or 2 times a year because I find true fine dining to be few and far between.

I think what you will end up with is people voting on what they personally think or want fine dining to be. I will admit is hard to pin a definition on the experience. Some will think cloth napkins is enough to be classified as fine dining.

Personally, I don't think steak houses (gibsons, ruth's mortons etc), fish restaurants, or basically 95% of the places out there to be fine dining. They are places that I go to because I don't feel like cooking. The $40-50 limit is the limit I usually go over several times a week, but less than that and I would be better off staying at home.

I define fine dining to include a wine steward, 3-5 people flitting about me, 4-5 courses (coffee doesn't count as a course), new silverware and glasses for each change ( a pet peeve of mine) and when I put the silverware in the closed position the staff knows I am done and doesn't leave an empty or partially consumed dish in front of me. The cost will be closer to $100/pp

As a review what I wrote, I think I have just described fine dining to what I think it should be, thus falling victim to what I said others would be doing.

I guess I don't know what fine dining is, but for me, I know it when I see it.
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post #11 of 13
8/15/08 at 12:43pm
since i started cooking more myself in the last year, it's probably 1-2 times a month now. seems like it's less in the summer month, i'm sure come winter it'll be more often.
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post #12 of 13
8/18/08 at 5:56pm
I would go more often, but my fiancee isn't into fancy dining.
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post #13 of 13
8/18/08 at 6:17pm
3-5 days a week for work and 2 more with my fiancee or my father but I put 4-5/week as overall that is probably the average. For work we have open tabs at 4 places in town that are all easily considered "fine dining" and there's a few others in town. My favorite place in town is on the river but it doesn't qualify as even though there's 4 or 5 courses most of the menu falls in the upper 20's (I personally consider it fine dining but the OP does not)
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