Yes, I know, in the perfect world restaurants wouldn't open until they had all the kinks ironed out, everything was operating smoothly and they were ready to wow us. But - and it should come as no surprise - this is not the perfect world. I was reminded of that last night when I went to Shanghai #1 Seafood Village, where I had previously had a great dim sum experience, and had a disastrous dinner.
I have a reservation at ink on Jan. 12. I recall some of the first comments about it on Chowhound seemed to indicate it was experiencing a few teething difficulties. I am hoping that they have been fixed by now.
I ate at Picca the second week it was open and had a superb experience.
In any event, I'm trying to figure out if there is a good general rule of thumb as to when to try out a new restaurant. Is the rule of thumb different for, say, a Shanghai restaurant in San Gabriel or a trendy "haute cuisine" restaurant in West Hollywood? Are there particular things to take into account when eating in a recently opened restaurant - such as, if the food is great and it's just the timing of its service that is off is that more likely to get corrected than if the food is off?
Usually, if it is a restaurant that I am hoping will be good and that I'm anticipating wanting to eat at again, if it screws up once I'll give it the benefit of the doubt and try it again. (I would return to Shanghai #1 for dim sum today if I could, but it will probably be another month to six weeks before I venture another dinner there.) But a restaurant that I'm on the fence about, I usually won't give another chance.
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