I occasionally read the RFT and Post-Dispatch food reviews.
Sometimes people make suggestions. Sometimes I follow them when I have time.
Occasionally I wander into random places that look interesting.
The basic gist of it is, I decided to start going to more interesting places to get out of the O’Fallon rut. I figured that when I find a place I like, I might write some notes down because someone else might like it too. I am sure that the reviews wouldn’t pass journalistic muster. I am completely biased. I accept and appreciate comps, but I also give frank and honest feedback even if the second beer was on the house. I am probably a fan of every place I talk about, even if I find flaws. Anyplace I absolutely don’t like, I’m not going to waste time writing about. So I’m not a food critic. I don’t know what the perfect consistency for sushi rice or the optimal temperature for tiramisu is. But I know when I find a place I want to go back to.
I prefer locally owned restaurants over the chains. They tend to have fresher food that the chef can talk about. How can you stand eating at a place like Applebee’s? These big chain kitchens have a salamander, a few fry vats, and about a dozen microwaves. If you can’t broil, nuke, or fry it they don’t have it. Their “awesome” margarita pre-mix is… bleah. Expand your horizons and support local business! I was sorely disappointed in my county when I saw their best seafood pick was Red Lobster and their best steak pick was Outback. I don’t take it out on the employees. They need jobs just like everyone else. But the reason they have to put on their seventeen pieces of flair and push the super mega shrimp days deal is because you all are eating there instead of at the little guy down the street who’d be happy to hire them if only he had the crowds to justify it.
I think dining out is a lot more than just food quality. That’s very important. No one wants crappy food. But I also really favor other things. Exciting presentation is really awesome. When food comes out, it should be something to look at as well as taste. Interesting ingredients that challenge people are cool too. If I have to pull out the phone and look something up on Wikipedia, I’ve learned something.
A solid service staff makes the place more fun, especially if you’re greeted by a manager/owner or the like who’s out having fun with the diners and not helicoptering over his staff. I read somewhere that the only thing that spreads through a restaurant faster than a bad mood is a bag of stimulants. I do not think this statement is entirely untrue. The places I go to tend to have friendly service that makes me feel comfortable, whether I am alone or with someone. This doesn’t mean perfect. People make mistakes and it’s not always their fault.
Anyway, that’s how I pick ‘em. If you have suggestions I’m happy to hear them. I have a small backlog of places that I am going to post but will need more soon.