# Fine dining-- kind of a scam? **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [April 28, 2026, 11:28am UTC](https://boards.straightdope.com/t/fine-dining-kind-of-a-scam/1029618 "2026-04-28T11:28:46Z")\ **Posts on this page:** 20\ **Page:** 4
**Author:** ![LSLGuy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lslguy/32/5813_2.png) [@LSLGuy](https://boards.straightdope.com/u/LSLGuy)\ **Post date:** [April 29, 2026, 5:48pm UTC](https://boards.straightdope.com/t/fine-dining-kind-of-a-scam/1029618/61 "2026-04-29T17:48:04Z")
The shape of the US wealth or income distribution pretty well ensures that regardless of how expensive the individual meals are, the entire “fine dining” category will amount to a rounding error in the national restaurant industry sales total. For an industry booster group mostly interested in the business of business promotion, not foodery, it makes some sense to lump everything above e.g. Applebees into one category. For those of us experiencing it from the other end of the fork, that’s a real unhelpful classification. My personal taxonomy has what I call “mass-market upscale” above the casual dining, then about three layers of “fine dining” above that. I’d bet our OP found a place that’d fit my mass-market upscale. Especially if it was part of a chain, which it apparently is not. But being part of a chain is not a prereq for “mass market upscale” ---
**Author:** ![ThisSpaceForRent](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thisspaceforrent/32/345_2.png) [@ThisSpaceForRent](https://boards.straightdope.com/u/ThisSpaceForRent)\ **Post date:** [April 29, 2026, 11:32pm UTC](https://boards.straightdope.com/t/fine-dining-kind-of-a-scam/1029618/62 "2026-04-29T23:32:08Z")
The whole “fish naming thing” is a farking game… I have worked w/ fish mongers for years… New name, same fish. Swai and tilapia are new additions to the game. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [April 29, 2026, 11:35pm UTC](https://boards.straightdope.com/t/fine-dining-kind-of-a-scam/1029618/63 "2026-04-29T23:35:00Z")
I really like tilapia. It seems like a way to turn sewage into tasty food. 😉 ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [April 29, 2026, 11:39pm UTC](https://boards.straightdope.com/t/fine-dining-kind-of-a-scam/1029618/64 "2026-04-29T23:39:57Z")
> [@solost](#): > > My Sea Bass was about the shape of a Snickers bar, but smaller. Maybe a 4oz. piece of fish. I’m confused on multiple fronts. First you say that it was smaller than a Snickers bar, and then you say that it was 4 oz. A Snickers bar is 2 oz, tops. And 4 oz is a perfectly reasonable portion size for a piece of meat. ---
**Author:** ![kenobi\_65](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kenobi_65/32/13178_2.png) [@kenobi\_65](https://boards.straightdope.com/u/kenobi_65)\ **Post date:** [April 29, 2026, 11:50pm UTC](https://boards.straightdope.com/t/fine-dining-kind-of-a-scam/1029618/65 "2026-04-29T23:50:19Z")
> [@Chronos](#): > > I’m confused on multiple fronts. First you say that it was smaller than a Snickers bar, and then you say that it was 4 oz. A Snickers bar is 2 oz, tops. They said _shape_ of a Snickers bar, not weight. And I doubt that they had a scale with them to exactly weigh it. ---
**Author:** ![ThisSpaceForRent](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thisspaceforrent/32/345_2.png) [@ThisSpaceForRent](https://boards.straightdope.com/u/ThisSpaceForRent)\ **Post date:** [April 30, 2026, 12:00am UTC](https://boards.straightdope.com/t/fine-dining-kind-of-a-scam/1029618/66 "2026-04-30T00:00:40Z")
I have worked in several very top end clubs and restaurants. I have prepped and served dover sole, tableside… with sides… for less than the price you stated. I vote scam. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [April 30, 2026, 12:02am UTC](https://boards.straightdope.com/t/fine-dining-kind-of-a-scam/1029618/67 "2026-04-30T00:02:32Z")
> [@kenobi\_65](#): > > They said _shape_ of a Snickers bar, not weight. They said “the shape of a Snickers bar, but smaller”. Though now that you mention it, I’m also confused by “shape of a Snickers bar”, because those come in many different form factors. ---
**Author:** ![kenobi\_65](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kenobi_65/32/13178_2.png) [@kenobi\_65](https://boards.straightdope.com/u/kenobi_65)\ **Post date:** [April 30, 2026, 12:06am UTC](https://boards.straightdope.com/t/fine-dining-kind-of-a-scam/1029618/68 "2026-04-30T00:06:06Z")
> [@Chronos](#): > > They said “the shape of a Snickers bar, but smaller”. > > Though now that you mention it, I’m also confused by “shape of a Snickers bar”, because those come in many different form factors. Because arguing semantics is _always_ fun. Perhaps just accept that the OP was trying to express “the fish serving was disappointingly small”? ---
**Author:** ![LSLGuy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lslguy/32/5813_2.png) [@LSLGuy](https://boards.straightdope.com/u/LSLGuy)\ **Post date:** [April 30, 2026, 12:41am UTC](https://boards.straightdope.com/t/fine-dining-kind-of-a-scam/1029618/69 "2026-04-30T00:41:54Z")
So you’re saying the fish wasn’t the fun size? [D&R] 🤪 ---
**Author:** ![susan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/susan/32/17537_2.png) [@susan](https://boards.straightdope.com/u/susan)\ **Post date:** [April 30, 2026, 12:41am UTC](https://boards.straightdope.com/t/fine-dining-kind-of-a-scam/1029618/70 "2026-04-30T00:41:59Z")
I also noticed the 4 oz. descriptor because around 3.5 is (or was) the recommended size serving of meat–think airplane entree size. That’s smallish for restaurant food, many of which serve large, high-calorie plates. Fine for an occasional meal but not healthy portions, generally speaking. A few days ago, we ate at Anthony’s, a Washington seafood chain that’s considered to be in the fine dining category. We had the halibut special. I’d say the halibut piece was about 4 oz. It was served with a rhubarb coulis, their usual rice pilaf with currants and asparagus, with sourdough bread and a salad or chowder appetizer and a choice of creme brulee or a sundae with rhubarb-strawberry topping. My lovely wife has food sensitivities, which they accommodated with understanding and care. We had a pretty view over the water and an attentive waiter. The special was $39 each, and while not the finest meal I’ve ever eaten, was a pleasant experience at its price point. ---
**Author:** ![DSeid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dseid/32/20194_2.png) [@DSeid](https://boards.straightdope.com/u/DSeid)\ **Post date:** [April 30, 2026, 1:22am UTC](https://boards.straightdope.com/t/fine-dining-kind-of-a-scam/1029618/71 "2026-04-30T01:22:19Z")
We have had wonderful high end eating experiences and very disappointing ones. That was a disappointing one. That $160 for two including tip does not though seem too pricey for a high end dining experience. But posting regarding the portion size issue and to share this gift link. It seems that the age of GLP-1 agonists has many consumers wanting much smaller portions and some restaurants, including the high end ones, are trying to respond! > **[Ozempic Is Shrinking Appetites. Restaurants Are Shrinking the Food.](https://www.nytimes.com/2025/08/07/dining/ozempic-appetite-small-meals-restaurants.html?unlocked_article_code=1.e1A.ElBu.PcC7xgXqRqXM&smid=nytcore-ios-share)** > > Some businesses are trying to lure diners on GLP-1s with miniature meals and tiny tasting menus. > … Otto’s, a French restaurant in London known for rich feasts of canard à la presse, lobster soufflé and crêpes suzette, introduced a “menu for one, small appetite” in May. The tasting menu, which costs 240 pounds (about $325) per person, includes king scallop, seared foie gras, Scottish lobster, Bresse chicken supreme and coconut ice cream. FWIW if you are coming to Chicago and want a fine dining experience that won’t leave you hungry my wife and enjoyed [Feld](https://guide.michelin.com/ca/en/illinois/chicago/restaurant/feld), except too much food! Her birthday dinner. ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [April 30, 2026, 1:39am UTC](https://boards.straightdope.com/t/fine-dining-kind-of-a-scam/1029618/72 "2026-04-30T01:39:39Z")
> [@Chronos](#): > > > [@solost](#): > > > > My Sea Bass was about the shape of a Snickers bar, but smaller. Maybe a 4oz. piece of fish. > > I’m confused on multiple fronts. First you say that it was smaller than a Snickers bar, and then you say that it was 4 oz. A Snickers bar is 2 oz, tops. And 4 oz is a perfectly reasonable portion size for a piece of meat. > [@kenobi\_65](#): > > They said _shape_ of a Snickers bar, not weight. And I doubt that they had a scale with them to exactly weigh it. > [@Chronos](#): > > They said “the shape of a Snickers bar, but smaller”. > > Though now that you mention it, I’m also confused by “shape of a Snickers bar”, because those come in many different form factors. > [@kenobi\_65](#): > > Because arguing semantics is _always_ fun. Perhaps just accept that the OP was trying to express “the fish serving was disappointingly small”? Jeez yes, It was a smallish portion of fish, OK, Chronos? Maybe the width and thickness of a fun size Snickers, and possibly a little longer…? And no idea of the actual weight. As kenobi\_65 said, I did not have a scale with me, not did I have a ruler. Also, the relative size of my fish portion was really the least of the problems we had with our meals. But, I apologize for the vagueness of my fish portion description 🙄 ---
**Author:** ![sb1953](https://avatars.discourse-cdn.com/v4/letter/s/a87d85/32.png) [@sb1953](https://boards.straightdope.com/u/sb1953)\ **Post date:** [April 30, 2026, 12:01pm UTC](https://boards.straightdope.com/t/fine-dining-kind-of-a-scam/1029618/73 "2026-04-30T12:01:28Z")
Re: seafood There is a cafeteria at a hospital I used to work at. Once a week they offer a deal on scallops. I ate lunch with the girl in the mailroom who loved that meal. What I saw on her plate were 6 **exactly** **circular** disks maybe 1 1/2 inches in diameter of white fish surrounded by a heavily seasons sauce and rice. What food any food not just seafood comes out of nature like that? ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [April 30, 2026, 12:23pm UTC](https://boards.straightdope.com/t/fine-dining-kind-of-a-scam/1029618/74 "2026-04-30T12:23:51Z")
> [@sb1953](#): > > There is a cafeteria at a hospital I used to work at. Once a week they offer a deal on scallops. I ate lunch with the girl in the mailroom who loved that meal. What I saw on her plate were 6 **exactly** **circular** disks maybe 1 1/2 inches in diameter Passing off cheaper variants as more expensive seafood is definitely a thing with some restaurants. I’ve seen news ‘exposés’ where they send samples of seafood from various restaurants for DNA testing to see what it really is. In the case of faking scallops, I believe I’ve heard that they will stamp circles out of pollock, the same fish used for making imitation ‘krab’ meat. ---
**Author:** ![Tamerlane](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tamerlane/32/7602_2.png) [@Tamerlane](https://boards.straightdope.com/u/Tamerlane)\ **Post date:** [April 30, 2026, 1:42pm UTC](https://boards.straightdope.com/t/fine-dining-kind-of-a-scam/1029618/75 "2026-04-30T13:42:01Z")
> [@sb1953](#): > > What food any food not just seafood comes out of nature like that? You mean like [this](https://cdn.sanity.io/images/2t27tguw/production/2556b41c637cb714b348084f5394092ca470d7b2-515x439.jpg?w=3840&auto=format)? That’s just the big adductor muscle that clamps the shell closed and [yes it is cylindrical](https://www.northernwind.com/wp-content/uploads/2020/03/scallop.png). ---
**Author:** ![LSLGuy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lslguy/32/5813_2.png) [@LSLGuy](https://boards.straightdope.com/u/LSLGuy)\ **Post date:** [April 30, 2026, 1:58pm UTC](https://boards.straightdope.com/t/fine-dining-kind-of-a-scam/1029618/76 "2026-04-30T13:58:04Z")
Supposedly skate or ray fin is another common source of fake scallops. If anyone was serious about fake, they’d make their “cookie cutter” not exactly circular. ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [April 30, 2026, 2:11pm UTC](https://boards.straightdope.com/t/fine-dining-kind-of-a-scam/1029618/77 "2026-04-30T14:11:52Z")
> [@LSLGuy](#): > > If anyone was serious about fake, they’d make their “cookie cutter” not exactly circular. Subtly different sizes, too. All of the ‘skallops’ being the exact same width would be a dead giveaway. ---
**Author:** ![Cachalot](https://avatars.discourse-cdn.com/v4/letter/c/da6949/32.png) [@Cachalot](https://boards.straightdope.com/u/Cachalot)\ **Post date:** [May 8, 2026, 2:31pm UTC](https://boards.straightdope.com/t/fine-dining-kind-of-a-scam/1029618/78 "2026-05-08T14:31:03Z")
Preparing risotto is actually pretty time-consuming. I question whether it can be done in a restaurant kitchen and satisfy the constraints of serving it in a timely manner. I wonder if there is a way to prepare it part-way, then hold it so that it can then be finished in a timely manner? Perhaps those restaurants which serve good risotto have figured this out and those with mushy over-cooked risotto haven’t. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 8, 2026, 2:35pm UTC](https://boards.straightdope.com/t/fine-dining-kind-of-a-scam/1029618/79 "2026-05-08T14:35:35Z")
I’m reasonably certain there is some method. There is one high-end Italian restaurant I’ve been to (the dearly departed Spiaggia here in Chicago) that absolutely nailed it when I was there. And that was as a vendor meal, even. (I’m too cheap to pay for true fine dining these days. I got kids I have to send to college.) ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [May 8, 2026, 2:39pm UTC](https://boards.straightdope.com/t/fine-dining-kind-of-a-scam/1029618/80 "2026-05-08T14:39:58Z")
The risotto was not only mushy, it was utterly flavorless. Like plain, watery oatmeal in both texture and taste. [Previous page](https://boards.straightdope.com/t/fine-dining-kind-of-a-scam/1029618.md?page=3) [Next page](https://boards.straightdope.com/t/fine-dining-kind-of-a-scam/1029618.md?page=5)