Fine dining

The décor of such restaurants features higher-quality materials, with establishments having certain rules of dining which visitors are generally expected to follow, sometimes including a dress code.

The use of white tablecloths eventually became less fashionable, but the service and upscale ambiance remained.

[1][2] The precursor to fine dining started around the 1780s when health-conscious bouillon shops evolved into grand "Parisian restaurants like Trois Frères and La Grande Taverne de Londres".

[3] In France, César Ritz, a Swiss developer, partnered with prominent French chef Auguste Escoffier at the Grand Hotel of Monte Carlo.

[5] The first fine dining restaurants in the United States operated in New York City, such as Delmonico's in the 19th century.