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New York University School of Medicine ​850 and the customer is the critic for Zagat surveys of restaurants in America and this morning the latest reviews are now available in the 2011 guide to America's top restaurants as well as on the website Zagat calm and CEO Tim Zagat is here now joining us with the tales Tim good morning good too so it's great to have you here love it see where we get to your Liz let's talk about the economy because that's kind of the thing a lot of people were not eating out last year because of the economy what are you seeing this year well it's people are hoping it would be better but this is very early in the year the all of the predictions are things are going back but there was a decline from three point three meals per week to 3.1 between the pre recession and today and that's a big big loss in terms of the cross country and people are can take certain steps to keep the costs down when they're at restaurant absolutely I think most people know you can avoid things you don't need like alcohol or you can cut back on appetizers and desserts people are much more price sensitive so they may be looking at the menu and say the chicken is twenty dollars and the steak is twenty-five dollars on I'll go with the chicken there's a great deal more price sensitivity and people are also going to less expensive restaurants in fact most of the new restaurants today are less expensive casual but i would say more fun than ever hmm that's a good bit of note people are conversely tipping more is that what people have been consistently tipping more and even during the recession we've been surprised about that i thought i was being very generous it tipping around sixteen percent and I'm three percent less than the national average but the funny thing is people on the west coast tip about one percent on average less than people on the east coast of it Philadelphians New Yorkers Bostonians tip one percent more than people from San Francisco LA and particularly Hawaii don't ask me why I'd love if anybody knows why they could tell me I appreciate it oftentimes you tip because you ask people so how much should I give and so maybe that's part of it is and the news is now spreading that it should be nineteen percent at least at least by what you just said this morning let's take a look at your top picks and the newbies on the list include New York's number one restaurant which is labelled and Dean can I say that right yes that's no big surprise but there's also a newcomer it's Danny Meyer's he's terrific our restaurant jurors called you tell me how to say it may Alina I'll Kamaliya what tell it tell us about this wonderful Italian food rustic Italian food and every one of Danny Meyer's restaurants always is a good value and the cosmic allottee that's his specialty okay in Atlanta there's a new restaurant as well also with a difficult to pronounce name I'm gonna try it Bacchanalia backing down Bacchanalia go okay that's been one of the top restaurants for a long time but the new restaurant there is the counter and it's again indicative of what new restaurants are it's a burger joint with wonderful burgers and endless combinations of toppings they say that they can make 300,000 toppings I don't really know how they do that but that's what they say in Seattle you've got a restaurant called Cafe Juanita right and it's got a 28 for its food out of 30 that's right now you've got a newcomer it's called food van that's got a 27 that's pretty terrific yeah it's a place called it's marination and again there are food trucks developing by developed by some of the top chefs in America all over the country and we have on our website about 40 food trucks where you can go and find out where they are at any one time most of them Twitter and say I'm here now and you can find them that way but it's a phenomenon which i think is increasingly important okay and also in Los Angeles you've got an eatery if we all know about which is called sushi though but gaining momentum there's an innovative restaurant it's called noir food and wine it's wonderful wines and food very good company all right and in San Francisco we've all heard about the French Laundry but now there's a reservation for something called Francis what Francis mer the chef Melissa Perello had a great reputation before she started this restaurant it has excellent California style food with the main thing as the ingredients our locally sourced and couldn't be any fresher okay in Philadelphia there's an upstart called BYO beast actually it's a it's called fond it's a byob story but it's called fun that's right and the shaft least i er used to work at Lebec pan which was many many people feel that is the best restaurant ever in Philadelphia so he's got great credentials thank you back after this Metropolitan College of New York.

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