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In New York City? Really?

The little things a restaurant does to show customers its love can go a long wayespecially at the end of a meal. Of all the aspects of the restaurant experience, paying the bill is probably the least fun. Aside from the whole how-to-split-a-check quandary , there's also a chance for an establishment to be totally obnoxious.

It's a quandary that every successful restaurateur faces: Do you stay fiercely loyal to your original location, a la chef Gabrielle Hamilton and Prune, the much-loved NYC restaurant she's been running since 1999? Or do you go the way of the Flays and the Batalis of the restaurant world, expanding your empire to include Vegas outposts, cookware, and a line of designer Crocs?