"Restaurant Quality"
 

So frequently, I'll see someone describe food, especially inflight or lounge, as "restaurant quality" or "not restaurant quality." Why? I've had a lot of bad restaurant food, and it certainly was of "restaurant quality," albeit of a bad restaurant. I've had a lot of good airplane food, and I've had a lot of dreck - and even the worst inflight food is probably no worse than the worst restaurant crap I've eaten (or pushed aside or mashed up before sending it away). I'd also expect the commissary kitchens of the airlines are more sanitary than 95% percent of restaurants.

So just what is "restaurant quality" anyway?

Elevated expectations.

The only place I personally see that is in most good "Americanized Chinese food" restaurants where it is virtually impossible to duplicate it at home. Possibly certain other Asian cuisines as well. Otherwise, they are just buzz words IMO.

I have not yet experienced anyone successfully recreate restaurant pizza at home. I’m not saying it’s impossible - but I haven’t seen it.

"Restaurant Quality" is a silly term that, IMO, means pretty much nothing. If anything, a restaurant has an edge with some equipment like a deep fryer (I know, not really an "edge") or the feasibility to cook in volume - A full rock salt encrusted prime rib is an an example - makes more sense to cook a full rib for 20 people than a small one for 4. When I hear "restaurant quality" I think more in terms of equipment than food.

Out of curiosity, have you had pizza from an Ooni, Gozney, or similar? I haven't but have considered buying one.

Given your extensive pizza tasting, you would know if they can make a legit pizza or not.

If they come out at least half-decent, they'll be better than a lot of "restaurant quality" pizzas I've had in actual restaurants.

I haven’t, though admittedly, I would have low hopes that they would be able to replicate my preferred Neapolitan styling.

There are plenty of bad pizza restaurants, of course, but in my mind, nothing beats a top-rated Neapolitan pizzeria.

And the point is that they're both of restaurant quality ;)

There is a booth at my local farmers market that turns out really good pizza from one of those ovens...I am not sure which oven they use but they look and taste great.

All 4 of my kids have worked in restaurants and know how to prepare “restaurant quality” meals. One can make a pizza that equals or betters what the typical pizzeria puts on your table. My goal is just to serve better than “school cafeteria quality “ meals.

food I can’t make at home.

One has to be home in order to use such an oven :-)