RATING STANDARDS FOR SPECIALTY RESTAURANTS AND INFORMAL RESTAURANTS
Clearly the standards outlined for formal restaurants with fully equipped kitchens do not apply to mom and pop diners or to specialty restaurants. Regarding the latter, there are a number of restaurants throughout the world whose “raison d’etre” is to excel in the preparation of a traditional plate. In Spain this plate may be a “paella”, a roasted “baby lamb or pork”, in Italy we may be talking about a “porchetta stand”, in the US we encounter “southern barbecue joints” and “burger stands”, in the Middle East we have “kebap houses” and “offal eateries”, in Japan we have a hole in the wall “sushi” stores, etc.
How do you compare a porchetta stand in Greve, Chianti with, say, the French Laundry?
Secondly, there are the so called “informal” restaurants
where sometimes one person labors in the kitchen. Traditional bistros in
I accept that sometimes the dividing line in blurred between
a formal and informal restaurant. For example, some high end bistros in
For such specialty/informal places I offer the following point system of evaluation:
5. The best of its category. A must go.
4. A very good example of its category. One of the best.
3. Good. If you are craving for that kind of food, you will not be disappointed.
1. Below average.
0. Should be avoided at all cost. Cross the street and run away!