Honestly it’s unclear. The quality ingredient thing - maybe just marketing? Who is honestly serving quality ingredients when they cannot afford the rent or paying their staff. There’s a lot more mediocrity that flies here versus Manhattan . There are some great restaurants there but unless you are killing it or serving pasta, you are going under in like 12 months . Even standard coffee shops have great food as a result (bodegas excepted). As a data point , the tenderloin I have noticed has the best food at the best price points, if you are willing to go there.