After a recent, satisfying meal, our Cheesecake Factory waiter boasted that they "were the only 5 star restaurant chain". I inwardly disputed that statement's validity but got the point. Typical big name, ubiquitous chains strive for market dominance through hundreds of stores, obsessively consistent policies and tight fiscal management. I could site scores of cost cutting examples, some comical, during my years working at Perkins. The Cheesecake Factory, founded in 1978, embraces a different approach.

Unfortunately, many chains don't emphasize high end food quality. Sauces are usually shipped in, by the gallon bucket full, from Sysco, or another distributor. Steaks are low grade bundles of grizzle. Cooks are instructed more in the magic of the microwave than the skill of saute. Refreshingly, this establishment's commitment to a high end culinary product is tremendous.

The Greater Rochester Area's only Cheesecake Factory stands alone, in the front area, of a popular plaza in upscale Pittsford, NY. Corporate planners seem to follow a rigid design template. Muscling open the heavy glass doors reveals an interesting melange of architectural concepts. Seating generally stretches horizontally, alternating booths and tables. Tinted saucer lights and dark woods create a swanky, chic look. Conversely, sandstone walls and tremendous columns, sporting the bust of an Egyptian Pharaoh's likeness, suggest a museum of natural history! Alas, the restaurant's interior resembles neither a bakery nor an industrial plant.

The opening conversation occurred during our third visit to the Cheesecake Factory. My girlfriend has developed an addiction to the Fresh Fire Roasted Artichokes and the Vietnamese Shrimp Summer Rolls. She ordered both appetizers for her meal. I've sampled them. The Summer Rolls are adequate, not outstanding. Yet, their appearance, on the menu, points towards this chain's versatile philosophy.

The Artichoke is unbelievably delicious! This isn't your mother's creation, bread crumb topped, flooded with butter and baked. Sorry mom, your version was very tasty. However, the Cheesecake Factory elevates this vegetable to another level! Eateries offering whole Artichokes, nowadays, are very rare. The menu informs diners that this dish is seasonal, hinting at a diligent emphasis on quality. Encouragingly, they've been available all three of our appearances, there. The leaves are tender and initially infuse the pallet with a smoky flavor. The taste finishes

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