Originally Posted by
mbstone
My gradations of U.S. Dining:
1. Michelin-star dining, usually found in ritzy neighborhoods in large cities (NY, SF, Beverly Hills, Vegas) and usually denoted by the chef's name on or closely associated with the restaurant.
2. Chain fine dining, e.g. Chart House, Palm, Ruth's Chris.
3. Chain dining, e.g. Claim Jumper, Black Angus, P.F. Chang
4. Chain suburban, e.g. Outback, Lone Star, Red Lobster
5. Japanese teppan
6. Good Asian buffets; local Italian; local NY/NJ fancy diners
7. Average buffets, e.g. local Asian, Home Town
8. Coffee shop, e.g. Denny's/IHOP; Boston Market
9. Fast food
Notes: Categories 1-5 have liquor licenses, 6 have beer/wine.
I suppose this all depends where you are. SF and the Bay Area's "fine dining" isn't necessarily in a "ritzy neighborhood." There are a large number of not-Michelin-Star but not far below (i.e., regularly in the Top 100 Bay Area restaurants) that don't have a full liquor license - it isn't worth the expense, and they are all about the wine. I don't even think Chez Panisse has a full liquor license. We also have a large number of below-"fine dining" but better than every category you have except #1 in my area. We also don't have many chains, gracias a dioses. We also have a fair number of breakfast/lunch spots that have food that would blow out the quality of everything below your #2.
Of course, if I drive 20 miles east, I would be in an area that fits into your model. Fortunately, my car breaks out in a rash and turns around on its own if I try and go that far
So, for me, just below "fine dining" is one of the myraid of small "nice-casual" places with excellent and creative food, a good wine list, great service, and no attitude or ego, where you can feel comfortable in nice jeans and a sweater, or a suit.