OUT WITH THE NEW, IN WITH THE OLD
Contributor - Ximena Lascurain | Lifestyle Consultant • 7/17/25
When it comes to choosing where to dine, most of us opt for the newest options available. We want to be part of the conversation around the latest and greatest; however, this is not always the best choice. Restaurants, like any other establishment, need time to grow and understand their market. In most cases, it’s better to let the hype die down to fully enjoy the experience at its best.
Longstanding restaurants have built a reputation over years or even decades, consistently delivering quality food and service that attract loyal customers.
Restaurants that have been open for decades often preserve traditional recipes and cooking techniques, offering more authentic culinary experiences that newer establishments may lack. The ambiance of historic restaurants can be unique, featuring nostalgic décor, vintage architecture, or a sense of history that enhances the dining experience.
These places are usually more reliable in their offerings, having refined their menus and operations over time to meet customer expectations with trusted consistency. Often, by becoming part of the local culture and community, they create a sense of belonging and tradition that newer places have yet to develop.
REMINISCING
That old sometimes being better than new can be attributed to several factors. For example, older methods, products, or traditions have often been tested over time, demonstrating their durability and effectiveness. They also often carry historical significance and cultural depth that newer spots may lack.
These establishments often have a loyal following of customers who appreciate the consistent quality, ambiance, and service they have come to expect. This loyalty can translate to repeat business and positive word-of-mouth referrals.
Having been around for a long time, established restaurants have built a recognizable brand and a reputation for reliability, quality, and consistency. This trust can be a strong draw for customers.
Over time, older restaurants have likely refined their recipes, perfected their cooking techniques, and streamlined their operations, resulting in a well-honed and consistent dining experience.
For some, older restaurants evoke a sense of nostalgia or a connection to a particular era or cultural experience. Dining at such establishments can be a way to relive cherished memories or appreciate culinary traditions.
While new restaurants may prioritize aesthetics and social media “post-ability,” older restaurants often place a greater emphasis on providing a comfortable, pleasant, and enjoyable dining experience.
When a new restaurant opens, the focus is often on garnering attention from reviewers and influencers, which can lead staff to put in extra effort. Once the initial fanfare fades, some restaurants may struggle to maintain the same level of quality and service. Older establishments may possess a unique character or charm that newer, more formulaic restaurants lack, offering a distinct and memorable dining experience.
It’s also important to acknowledge that not all older restaurants maintain high standards, and not all new restaurants lack quality. Ultimately, the quality of a restaurant—regardless of its age—depends on factors such as dedicated ownership, talented chefs, well-trained staff, and a commitment to customer satisfaction.
TIME TO GROW
Restaurant critics typically avoid reviewing new restaurants immediately after they open because the initial weeks are often a period of adjustment. During this time, staff are still learning, menus may be tweaked, and the overall dining experience is not yet fully refined. Critics generally prefer to wait a few months to ensure they’re experiencing the restaurant at its best, allowing for a more accurate and fair assessment.
New restaurants often go through an adjustment period as they figure out their flow, train staff, and perfect their dishes.
The opening weeks can involve a lot of experimentation, and it's not always fair to judge a restaurant based on this initial period of trial and error.
Some argue that the early experience might not be representative of a restaurant’s long-term potential or quality.
While critics prefer to wait, the public often wants information about new restaurants right away—creating a tension between timely reporting and fairness, according to Slate Magazine.
Many professional critics follow a minimum 30-day waiting period before reviewing a new restaurant, in line with guidelines from organizations such as the Association of Food Journalists. Some suggest waiting even longer—three to six months—according to Village Voice restaurant critic Robert Sietsema.
Contributor — Ximena Lascurain | Lifestyle Consultant
From Mexico City, Ximena Lascurain brings to the Four Hundred Team a Latin flair. Growing up and attending Culinary School there, she has always been interested in the culture and gastronomy of her country. When she moved to NYC she attended the International Culinary Center where she certified as a Sommelier under the Court of Master Sommeliers. Prior to Four Hundred she worked in the kitchens of several Michelin star restaurants throughout Mexico, Spain and NY. What she enjoys the most when it comes to travel, is doing a lot of research. Specially when it comes to the "hidden gems" for local food and specialty coffee.