I can make great steaks but there's something about that Ruth's Chris sizzle. I'm 95% on pizza, but sometimes you just can't perfect it the way a pro can. And there is that food cartel thing. Some items are sold only by restaurant supply houses who refuse to sell to the public. Finest cuts of meat, cheese, etc. Playing off another thread. Compelling question for you at home perfectionist chefs. When do you give up and make reservations?