I was told, and read, that when someone, in a nice steakhouse asks for A1 Steak Sauce to put on a nice rib eye or fillet minion, it's definitely not a compliment to the Chef. As for appearance and taste, the only restaurants we even think of "taste" is Longhorn or Outback. I like my prime rib somewhat thin, but that's not the way it comes now. For me, it comes to thick, but that's what customers want for the money they are spending. I also love the look and taste of Ruby Tuesdays Prime Beef Hamburger. Also like their rib eye, but this burger is wonderful. We never go to any "upper scale" restaurant that serves a plate of food that is "pretty". But, have seen a lot of "pretty plates" of food on the Food Channel/Network.