Comfort food is absolutely moving upscale.

This quote by Danny Meyer, a renowned restaurateur and founder of Union Square Hospitality Group and Shake Shack, highlights an important shift in the culinary world. When he says, “Comfort food is absolutely moving upscale,” Meyer is observing how dishes traditionally seen as simple, homey, or nostalgic—like mac and cheese, fried chicken, or pot roast—are being reimagined in high-end restaurants. These once-humble meals are now made with premium ingredients, presented with sophistication, and priced accordingly on gourmet menus.

Meyer’s statement reflects a broader cultural trend where fine dining has moved away from exclusively avant-garde, experimental cuisine and started embracing familiar flavors that evoke emotion and memory. Chefs and diners alike have come to value not just innovation, but the comfort, warmth, and storytelling embedded in traditional dishes. Elevating comfort food doesn’t strip it of its roots—it celebrates those roots while adding layers of refinement, technique, and presentation.

The origin of this quote comes from Meyer’s interviews and public discussions about changing dining habits and the evolution of American cuisine. As someone who has successfully bridged the gap between casual dining and upscale hospitality, Meyer has been instrumental in shaping how food culture adapts to consumer desires for both comfort and quality. His restaurants often reflect this blend, offering familiar dishes with elevated twists in welcoming, refined settings.

Ultimately, Meyer’s quote speaks to the democratization of taste—the idea that great food doesn’t have to be exotic or unfamiliar to be valued. It shows how comfort food, once relegated to home kitchens or casual diners, has earned a place at the table in contemporary gastronomy. This shift not only transforms how we eat, but also how we think about the emotional and cultural value of the food we grew up with.