SPRINGFIELD, Mo. — Fine dining in the U.S. isn’t what it used to be. Many customers are no longer interested in classic white tablecloths and 16-ounce New York strips; instead, it’s about cutting-edge culinary experiences.
Although steakhouses have defined fine dining in America since the 19th century, that started to change in the mid-1990s. Elite chefs like Thomas Keller at the French Laundry unearthed a whole different kind of tasting experience (with 40 courses), and a new age of fine dining was born. Soon, prix fixe meals—a French style of serving with a set menu—became the norm for fine dining in the U.S.
Between the rise of chef’s tasting menus and consumers’ continued desire to have diverse culinary experiences , the restaurants that grace the pages of top-tier restaurant reviewers like Zagat or the Michelin Guide look very different today than they did 30 years ago. Restaurant goers aren’t just looking for high-quality food. They want the type of menu that will tell a story. They want creative ingredients they’ve never tried before. They want to be transported into a whole new world.