See above, but I find the opposite to be often true. I see reviews for restaurants I am very familiar with, that I know to be excellent and basically the best option for innovative cuisine in a 100 mile radius, which say "Way overpriced small portions". Pretty clear that whoever wrote that review was operating outside their preferred restaurant class.
In the US, ratings measure, in significant part, race/ethnicity/subculture from which the restaurants clientele is drawn, because White Americans give higher ratings for similar descriptive satisfaction levels than other demographics (tending toward not unacceptable = 5/5.). Asians give the lowest scores for similar descriptive satisfaction levels.
https://www.eater.com/2017/2/21/14686118/tokyo-tabelog-resta...
Ratings measure how good a restaurant is compared to other restaurants in the same class because that is where their patrons' reference frame comes from.
It's also unfair to rate both a $1 coffee and a $8 coffee on the same basis, it's clear that the cost constraints put pressure on how good you can make that coffee. It's not unfair for an $8 coffee to be higher quality, but worse rated than a $1 coffee.
I rely and rate on Google Maps excessively, using it to plan trips and to eat out. It has consistently been the best source of information. All you have to do is first filter for the type / class of cuisine you want.