My missus loves that sort of place...
...where the chef comes round and explains how the angle of each individual anchovy scaleBLAH BLAH BLAH. But I'm with you. I think there's a sort of U-shaped price/enjoyableness curve. If a place is very cheap or very expensive it'll be a shit experience.
( Olembe Refuses to write in this space, Fri 28 May 2010, 16:43, Reply)