Not all restaurants should be judged on the same playing field.
For instance, you shouldn’t compare a fine-dining restaurant to a taco joint.
This week’s blog posts will take an objective look at how to evaluate restaurants.
When evaluating a restaurant, I have a mental check list I use, and it is also the wine taster’s list: appearance, smell and taste.
Never miss a local story.
It works best with wine and food, but it also works well in evaluating restaurants. Pay attention to the details.
Think about your first impression when you walk in the door. Don’t make up your mind just yet, but turn your radar on.