If you pay careful attention when you enjoy an evening at a fine restaurant, you’ll discover there is more to the meal than simply a well-made dish. Presentation counts for a lot.

Yes, you can see the fine table cloth and the waiters are properly attentive while not pestering you. But focus for a moment on the pasta dishes themselves. They too are equally well thought out to provide a superior dining experience.

For example, take something as simple as a plate of spaghetti. Sure, you can just plop a bunch of long, thin, boiled pasta onto a flat piece of ceramic. It’s possible to just dollop out some red goop, then chow down. But it isn’t pretentious to give a little more care to presenting even such a simple dish.

A more bowl-like plate makes for a nice table setting, while at the same time offering a bit more functional eating. It’s much easier to wind a fork around those long strands when you’re not wrestling to keep them on the plate. In the other direction, having them in a plate rather than a bowl makes the dish look like a recipe, not just a quick lunch for the kids.

Notice what goes on top of the dish. Is it just lathered with sauce? Not usually. Even the simple, traditional parsley sprig gives some elegance to the meal. The sauce is often sprinkled with basil, delicately festooned with Parmesan or decorated with a freshly ground black or white pepper. True, these are flavor enhancers. But don’t they also add to a look that makes the difference between boring and boffo?

Observe, too, what goes around the dish not just in it or on top of it. Even the lowly breadstick adds a touch of design while giving another taste sensation that enhances the pasta.

Pairing with the proper wine is a must. Though some in the past may have gone overboard on strictness about having just THIS wine go with only THAT dish, giving some thought to the matter is beneficial. There’s a reason a traditional red goes well with a heavy ragu, but a Gewürztraminer would not. Conversely, you could serve a heavy Spanish port with that delicate clam-sauce covered linguine. But why fight against nature?

Lastly, don’t forget about ambiance. Scented candles can interfere with the wonderful odor of that well-prepared dish. But there’s a reason that candlelight often helps set the proper mood. Lowering the light stimulation allows for increased concentration on the odor of the pasta dish.

Eating a fine meal is a visual and odor experience as well as one of taste. Paying attention to all the elements will maximize the enjoyment for both diners and the chef who gets praised for them.

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