When you dine in places like Market Street Grill or Chef’s Table, keep a few things in mind about your experience: (1) half of it’s mental (2) half is chemical (3) and half is imagination. Yes, places like these can satisfy 150 percent if you allow them, but it’s not a one-way street. It’s up to you, too.

Preparation is key, and building up a mental anticipation before heading out does wonders. I dress up. I leave my phone in the car. When I fine dine, I set my senses to stun. Meaning, I soak in the ambiance completely — the room temperature, nearby table chatter, aromas drifting from the kitchen, the comfort of my seat, the view — completely everything. Fine restaurants have carefully planned it all out, and I relish discovering their little schemes, savoring each detail to its fullest intent.

Before I even enter the restaurant, I decide what I’m in the mood for. I never get chicken for a fine meal — it’s so — regular. And that brings me to my next point: the menu.

Fine cuisine takes into account all the flavors represented on each dish. Anyone can cook a steak, but few can properly complement it with marinated mushrooms dressed in a spiced au jus sauce. Pork loin can be a work of art with the right citrus chutney, or seafood that comes with dipping sauce selections can ignite the essence of the entree.

Look for the taste combinations on your plate, and each bite will be anew with different bursts of flavor or subtle hints of this or that. Decipher each individual mouthful and adjust accordingly.

Fine dining is best approached with an open imagination. You’ve stepped into a sanctuary, a chapel of culinary perfections designed to steal your senses away from reality. Each bite should inspire you. Each bite is enhanced with your own reflection and acceptance of who you are that night — a fine foodie.

Upon entering the restaurant, you’ve agreed to play a game. They’ve created a space to play pretend. Play with them. They think you’re royalty with your silk bow tie, blazer and dark blue jeans. You’re a dignitary that flaunts her shawl and little black dress like a duchess. And you’ve come to them to be impressed. They know this.

Now you know. Bon appétit.

– Casey Adams