Chef Rick Tramonto, Restaurant R'evolution, New Orleans
"Restaurants that don’t take reservations… To me this is also akin to not having valet. Both of these are so key, and there should be more focus on it. These are the services that get you in and out of the restaurant - they open and close your experience - and there needs to be an effort and focus put on them.
"I love casual service, I’m all about it, but sometimes things can get too casual. For example, a server spilling wine when pouring, or covering up beautiful wooden tables with white paper. I like the less formal - the more casual uniforms, the relaxed feel - but I also think there still needs to be that focus on effort and sophistication in a dining experience.
"Something that has jumped the shark, to me, is cooking-competition TV shows. Not the Iron Chef and the Top Chef... but all the spin-offs, they saturate the quality. It’s just too much. It takes away from the truly special shows. This same thing happens across many industries (music, dance, etc.). Let’s stick to what’s truly special and sets the bar.
"As far as a dish goes, I think that Brussels sprouts with bacon are no longer a trend. They’re delicious, but the trend is over."