We've moved from a universe in which "fine dining" mostly meant formal and Classic French to one in which just about anything goes. Today the hottest places tend to be stylishly casual, with bare tables, open kitchens and no dress code, serving cuisines that span Afghan to Yemenite. Also, traditionally structured menus are increasingly rare, while small plates are becoming ever more popular.
The diners have also undergone a transformation: exploding public interest in all things culinary – and the consequent proliferation of food magazines, TV shows websites and blogs – means restaurant goers are more savvy than ever. And chefs, who once labored anonymously behind the kitchen door, can now aspire to having multiple restaurants as well as their own TV shows and product lines.
| 1979 | Dining Trends | 2009 |
|---|---|---|
| Bread |  |
Amuse-bouche |
| Chateaubriand |  |
Kobe Beef |
| Mac 'n' Cheese |  |
Truffled Mac 'n' Cheese |
| Bottled Water |  |
House-filtered Water |
| Estate Wine |  |
Estate Chocolate |
| Shrimp Coctail |  |
Tuna Carpaccio |
| 1979 | NYC Survey Stats | 2009 |
|---|---|---|
| 19 | No. of Cuisines | 84 |
| 121 | No. of Restaurants | 2,073 |
| Lutèce | Most Popular | Union Square |
| Lutèce | Top Food | Per Se |
| The Palace | Top Service | Per Se |
| $26 | Average Cost | $40.78* |
| The Palace | Most Expensive | Masa |
| Coach House | Top American | Per Se |
| Ho's Pavilion | Top Chinese | Oriental Garden |
| Lutèce | Top French | Le Bernardin |
| Parioli Romanissimo | Top Italian | Babbo |
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