The more comments I read about "best restaurants in the world," the less I want to eat in one.

I love great food, but "molecular cuisine" and "avante-garde techniques" involving supercritical fluids and apparati better-suited to a chemical engineering unit-operations lab than to a kitchen do not appeal to me in the least. Maison Rhodes in Troyes; the Ralph Lauren restaurant in Chicago; Pittsburgh's Mallorca - these are the places that appeal to me most. Nothing particularly complicated, but everything that's served is cooked extremely, extremely well.

At the end of the day, for me, it's about how good the food tasted, not how far the envelope was stretched.