I don't believe this is the case. I think many restaurants want to appeal to familiarity and safety. Restaurant patrons may often want the best American/Europe

I don't believe this is the case. I think many restaurants want to appeal to familiarity and safety. Restaurant patrons may often want the best American/European style slab of steak with seasoning they've come to expect. It's possible to create a wide variety of sauces or crusts for a slab of steak/lamb/bird/fish but often the chef decides on something familiar tried and true. There's plenty of room to explore with side dishes, soups, salads, curries. I highly recommend the book "Modernist Cuisine". It does an amazing job of breaking down cooking methods though photography, history, and scientific explanations of the physics of heat distribution from various sources and equipment. [1] [1] http://modernistcuisine.com/ http://modernistcuisine.com/