The experts on Bravo’s new culinary competition show weigh in on what made last night’s winner great, not just good.
Experience genuine Italian cuisine at Dolce in Miami. Credit: Bravo Media / Jeff Daly
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As one patron puts it, “Dolce is the kind of restaurant where you walk in and you immediately feel like this is a high-class professional organization where these people know what they’re doing.”Jen Pelka to OpenTable’s top restaurant marketer, who holds the position of senior manager. One of the show’s “mystery diners,” Pelka, went undercover to the restaurants Dolce and Doma while wearing a hidden camera. Pelka enjoyed Doma’s pizza and Igor’s antics as a server, but she complained about having to return her drink multiple times. Dolce’s cocktail program, on the other hand, won her over completely.
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“It’s a real bummer when you get garbage ice from the ice maker,” she says of disappointing experiences at bars and restaurants with cocktail menus. Despite how pretentious and pointless it may seem, doing so produces a superior cocktail.
However, even the most acclaimed eateries occasionally close their doors. Asserted by Aldo Lanzillotta The other mystery diner in this episode, the chef and owner of Toronto’s Wvrst and star of the show, had a bad experience at Dolce. It was only by chance that Lanzillotta ran into one of the chefs during his lunch visit and was able to order the restaurant’s world-famous spaghetti and meatballs, which were only listed as a dinner special.
Chef/owner bias: “Sometimes you truly believe that it’s the type of dish that can only seriously be enjoyed at dinnertime,” he says. As an added note, I agree. Especially if they’re famous for it, I wish I could have gotten it whenever I wanted.
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At Doma, cooking alongside chef Dustin Trani (left). Credit: Dale Berman / Bravo Media for the Picture
One of the difficultiesWinner, Best New Restaurantwill have to deal with is how to evaluate each restaurant, from those with white tablecloths to those with paper tablecloths, in an objective manner. Judge Nemser, who has written many restaurant reviews but has no training in the kitchen, believes that the intangibles are the most important factors in determining a restaurant’s success. What do you think of my mood? Can you still remember the meal? To what extent will today’s experience leave me eager to recommend this venue to tomorrow’s visitors? All of these questions must be answered affirmatively for Nemser to consider a restaurant “great” rather than “good.”
Nemser says, “It’s never just the food, the ambience, or the hospitality.” “Everything has to come together so flawlessly that when you leave the restaurant after eating there, you can’t wait to rave about it to your friends and can’t wait to go back.” It’s either in your possession or it isn’t.
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