The Underground Culinary Tour: How the New Metrics of Today’s Top Restaurants Are Transforming How America Eats by Joseph D'Agnese, Damian Mogavero

In today’s world, the word ‘metrics’ seems to be on the tongues of many people. Metrics is the measurement used to define quality in whatever field one might be in. In "The Underground Culinary Tour: How the New Metrics of Today’s Top Restaurants Are Transforming How America Eats" by Joseph D’Agnese, we are in for a wild ride as the author explores the various metrics used in the culinary world to create the best cuisine.

D’Agnese takes us on a journey through different metropolitan areas as he visits and examines some of America’s favorite restaurants. From the famed new French eateries of Los Angeles to the infamous Cuban spots of Miami, “The Underground Culinary Tour” provides an in-depth view of how the metrics of today’s top restaurants are measured, gauged and evaluated. Throughout the book, readers will learn what metrics the chefs and owners of these restaurants use and why they are important in the culinary world.

From the way the chef determines the ripeness of fruits and vegetables to the techniques used to keep a meal moist, D’Agnese dives into the details of each restaurant’s approach. He then provides examples of the different techniques used in each restaurant, such as cooking temperatures, plate arrangements and portion sizes.

In addition to discussing specific techniques, D’Agnese also examines the restaurants’ service. He assesses the lines and seating arrangements, the waitstaff and their uniforms, the general ambiance of the establishment, and the overall cost. "The Underground Culinary Tour" also looks at the way each restaurant interacts with its clientele, from how they handle disgruntled customers to how they market their business and compete in the greater landscape of dining.

Throughout the book, D’Agnese also details how important the metrics used in restaurants are and why they continually evolve. He breaks down the technological advantages that restaurants now possess, such as the thermometer, the electric stove and the sous vide. He reviews the way in which the Internet has taken over the traditional methods of cooking, allowing for more efficient and time-saving methods.

The point of “The Underground Culinary Tour” is to provide readers with an insight into the measuring, evaluation and tweaking of the food, service and atmosphere of today’s top restaurants. From the way a chef can tell when an ingredient is perfectly cooked to how the waitstaff should perform in order to provide the best customer service, D’Agnese walks us through the journey of giving us the best dining experience possible.

In "The Underground Culinary Tour," readers gain a clear and concise understanding of the way restaurants measure, evaluate and modify their approach based on the metrics they have established. By reading this book, readers gain an intimate knowledge of the methodology behind today’s top restaurants as well as insight into the way America is impacted by the food.