What Makes You A Regular? Our Staff Weighs In

by Gabriella Vigoreaux
on 04/15/14 at 01:40 PM

Bacomercatbar

The bar at Baco Mercat in Los Angeles. Credit: Matt Duckor

What keeps diners coming back to a restaurant? Inside Scoop SF posed that question today and, according to San Francisco institution Bistro Don Giovanni, it all boils down to the little things - in their case, comfy chairs and fresh flowers always. The restaurant changes its chairs every two years because they believe a nice, comfy place to sit "symbolizes generosity and respect for the customers."

I could not agree more. This has to be one of the best indicators of a hospitable restaurant. I want my own chair, I want it to be low to the ground (no high tops), and I want it to be comfortable. Communal, or "family-style" seating, maybe be popular among restaurateurs but, most of the time, the people next to me are not my family. So, it's pretty uncomfortable when I try to dismount from the bench in a dress without flashing civilians or have to ask them all to get up so I can gracefully scoot off the bench. But that's just me. Here's what the Epicurious staff had to say about what makes them regulars at their favorite restaurant.

Danica Lo, Executive Editor:

"Here's what makes me a regular: other regulars. My go-to favorite restaurant in New York is an old-school neighborhood place -- that's full of West Village locals from every walk of life. Other things that make me want to go back to a restaurant over and over again: friendly bartenders who've worked there forever, reliable menu mainstays, waitstaff who recognize you but don't get weird about it, and good butter."

Matt Duckor, Restaurant Editor:

"If I'm truly a regular at a restaurant, it usually means I’m going alone just as often as I’m dining there with others. That means the place must have a great bar. There's nothing worse then dining solo at a lonely two-top or having forced small talk with a lame bartender. Things I look for: comfortable stools, attentive service (placemats and other bar-specific place settings are encouraged), and enough light to read a copy of The New Yorker."

Kerry Acker, Staff Editor/Copy Chief:

"When hosts and servers remember my name, recognize my child, and give her kisses and free desserts (that has happened!). Clean bathrooms and powerful hand dryers. Also free booze/ generous pours and lack of hipsters."

Kemp Minifie, Senior Editor:

"A calm environment without loud music or tiled floors, walls, and ceilings so that I can actually hear everyone at the table. I go out to enjoy my friends and the conversation, not to be bombarded by so much noise I can't hear myself think!"

Kat Townsend, Senior Manager, Integrated Marketing:

"Mexican: Strong margaritas, bottomless chips and salsa, and a backyard to put down in. Brunch: Good coffee and bottomless bloody Mary's, ideally with some sort of accoutrement, like lobster tail or cornichons – the more stuff, the better. Happy hour: $1 oysters And always always good lighting and available seating."

Rachel LeSage, Analytics Manager:

"My friends and I go to this diner for breakfast every weekend and the waitress knows our make-your-own omelette orders - egg whites, cheese, sausage, onion, jalapenos, spinach with cholula sauce!"

June Kim, Junior Designer:

"Really fresh, well-made salsa and homemade tortilla chips (preferably free) Good (& strong) cocktails and a friendly bartender Available seating, or alternatively, a place that takes reservations (I'm not about the 2 hour wait) Homemade bread and creative accompaniments (like interesting tapenades, flavored salts & butter, etc)"

What do you think? What makes you a regular at your favorite restaurants?

Tagged with: Gabriella Vigoreaux

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