Terrence Henry writes about new trends in fine dining. In Washington DC, San Francisco and Buenos Aires haute cuisine is showing up in unexpected venues.
Need haute cuisine be expensive? Need it even be served in a restaurant? It appears not. So are we looking at a future with more bistro-esque street carts, hidden restaurants, and bargain gastronomy? Will restaurant critics’ best-of lists need to include a place that doesn’t even have a listed address? And could you end up having the best meal of your life in some dude’s living room, with mismatched silverware and uneven tables? From what I’ve seen so far, the answer is yes.