Then you've not had it. Good food is good food. All the good food I've ever had tasted good to me. It's not about being stuck up, either. High falutin' places don't have extensive menus, and they change daily(depending on what foods the head chef selects, and what is in season and the freshest), so there's absolutely no sense in printing up menus. The day's menu is usually written on a blackboard, and recited to the patrons by the wait-staff.
Don't matter if it's served on a paper plate with a slice of white bread, or served on antique Doulton with a watercress salad. If it's good, it's good. I'm as much a prole as the next guy, but I'm not a knee-jerk prole. There ain't nothing wrong, as a special treat, with going to a restaurant that has white tablecloths and a dress code and decent wine. You know, where men wear a jacket and tie? For once? There's an excellent french restaurant in the town I work in...I would like to try it sometime. Trio Atelier. I've never had french food.
On the budget we're on...TGIF or Bennigan's IS fine dining! They both have stuff I love on their menus. I especially love the ribs at Bennigans. We won't be going to Tru or Trio Atelier anytime soon, though! Maybe Bennigans tomorrow night, which makes me a happy girl! Barbecue ribs! Yum!
Will I go to the little tiny barbecue hut on 50 when I go to Brooksville? Yep! Because it's FINE dining. Will I go to the "fine dining" crappy Chinese restaurant where they use tons of MSG and cook the vegetables to death? Nope. I'll probably go to Arby's at least once and a couple of the local diners for chicken fried steak, too!
BTW..what happened to KFC? We ate there a few weeks ago..and dang. No more baked or broiled chicken..which was really good!
Appropos of nothing, my dad worked for the Colonel, when he (my dad) was about 12 years old(circa 1927 or so), selling box lunches to truckers out on the highway. The Colonel had a rack made of coffee cans filled with various spice mixtures in them, and he'd go on down the line, mixing them, throwing the chicken in, and frying it. April