It doesn’t matter if you’re dining at a Michelin-minted institution or your favorite local eatery, there’s more to a great meal out than the food alone. It’s cozying up in a space with an excellent ambiance. It’s chatting with the friendly staff. And, as the cherry on top, small thoughtful details that could easily go unnoticed but ultimately make a delightful meal out feel even more special.
But who’s to say these special touches can only exist at a restaurant? We caught up with a few West Coast chefs to share the little luxuries you can actually bring to your home-cooked meal. Make no mistake, a dish that’s made with love and care is always special. However, whether you’re having some friends over or looking to romanticize the everyday, these tips will make a remarkable meal even better.
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Mind Your Glassware
Still or sparkling? When dining out that’s (usually) the first of many questions. Colleen Booth, managing partner and COO of Lazy Bear in San Francisco loves to pour still and sparkling water in different glasses—and encourages you to do the same. “It’s such a simple touch that immediately feels restaurant-level,” she explains. If you want to go the extra mile, add a vase filled with fresh flowers and cloth napkins. “It’s proof that hospitality isn’t about effort so much as intention,” Booth shares. “The right glass, a linen napkin, and something living on the table can make all the difference.”
Freeze Some Stemware
Speaking of glassware, remember that Champagne and cocktails are best served cold. (We’re talking freezer-fresh here, people!) “I love popping a few all-purpose wine glasses or Champagne flutes into the fridge while I’m prepping for a dinner party,” says Arikka Rin, owner of A-Frame Hospitality and operations manager of The Happy Crane in San Francisco. “That slight chill makes every sip feel more intentional.” While chilled stemware is a common detail in the restaurant scene, Rin brings that idea home with “freezer martinis” when entertaining.
“I’ll chill the glassware in the freezer ahead of time,” she says. “They’re the kind of restaurant-esque touches that are quick, easy, and make hosting feel a little more special.”
Thomas J. Story
Understand Your Guests
Want to flex your hosting muscle? Chef Sean McGaughey, owner of Troubadour, says the magic lies in catering to your guest needs. At his Healdsburg restaurant, the chefs nearly always hand-deliver courses to their diners—especially early on in a meal. “Food is our language,” he explains. “It’s the easiest way for us to introduce ourselves and connect.” Instead of displaying your meal buffet-style, hand-delivering each plate to your inner circle will remind them each course was made with love.
Chef McGaughey also recommends making “quiet observations” to enhance each diner’s experience. “The other night, I saw a guest with a hand brace and just sliced his meat in the kitchen before bringing it out,” he shares. “No announcement, no drawing attention.” Another tip: Keep an eye out for left-handed guests and set your table accordingly. That way, nobody has to bump elbows while cutting a succulent sirloin strip.
Perfect Your Playlist
For a multi-sensory meal, Chef McGaughey is “very intentional” about his music choices. “At Le Diner, we are serving these ornate French plates with fancy-sounding food on beautiful china,” he explains. “We balance that formality with a casual atmosphere, usually ’90s hip-hop. It’s a bit of a wink that keeps things from feeling too precious.” Feeding a more intimate crowd? Chef McGaughey loves to turn to vinyls. “We typically start with Lo-Fi to help people relax and settle in, then gradually ramp up the energy as the night progresses,” he says.
Votum
Give Gourmand Goodie Bags
End your meal on a high note with a proper send-off à la Votum, a restaurant in Hood River, Oregon. Not only does the eatery end their tasting menu with homemade chocolates—“a final sweet taste and allow them time to enjoy coffee or tea if they wish,” says owner Nathan Ricks—but guests also receive a personalized menu with their receipt. “The purpose of the printed menu is to give the guest a token by which to remember the details of the meal, and a physical reminder of the evening.”
If documenting each course and bottle of wine served feels like too much effort, simplify your send off and make sure your guests don’t walk away empty-handed. Ricks shares that when guests collect their coats before leaving, they are handed a take-home gift like a pastry or a Liège waffle. “This is something they can eat later that night or in the morning for breakfast,” he shares. “It is a way of extending our hospitality beyond our door.”
Though something homemade is preferred, even sending guests home with a few stems from your floral arrangement will leave a lasting impression.
