What's Hot in The Food World: What today's diners want is the total experience: a warm welcome, an engaging menu and wine list, and atmosphere.

e-mail

View the entire table of contents
for the March 31, 1996 issue

See Also
Serious Steak: U.S. prime beef, outstanding wine lists and decidedly untrendy attitudes combine for the quintessential American meal
Rating Steak Houses: Bern's Steakhouse
Steak Stampede: Three upscale steak house chains are cloning their success with prime beef and serious wine lists
Behind the Sizzle: What It Takes to Make the Perfect Steak
Great Steaks, No Cellar: Wine-impaired steak houses like Peter Luger in Brooklyn favor nostalgia over good wine lists
Oregon's Best: A roundup of more than 200 current releases, mostly from the soft 1993 vintage, shows steady improvement in quality
Yield Signs: Yes, the value of some wines keeps going up, but investing in wine remains a risky business
Best of Both Worlds

Issue: March 31, 1996

March 31, 1996 What's Hot in The Food World What today's diners want is the total experience: a warm welcome, an engaging menu and wine list, and atmosphere. What do restaurant goers in 1996 most value? Value.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Log In If You're Already a WineSpectator.com Member

MEMBER LOGIN

= members only

Wine Spectator Is Hiring

Wine Spectator seeks a highly motivated wine lover for an entry-level position in its New York tasting department. See full details.

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories