We've spoken to restaurant owners all around the country, and five key principles came up again and again when we asked them what they attribute their success to: quality, service, experience, simplicity and value.

As someone who cooks frequently at home but also enjoys dining out, I've come to appreciate most the restaurants that consistently strive to attain these qualities.

Quality: An In-Depth Look at Culinary Excellence

Aroma Thyme Bistro

Location: Ellenville, NY
Proprietors: Chef Marcus and Jamie Guiliano
Website: http://www.aromathymebistro.com

Marcus and Jamie Guiliano opened their Zagat rated restaurant, Aroma Thyme Bistro, about five years ago in a quiet town in the heart of New York's Hudson Valley. They specialize in healthy and organic fare served in a cozy and personal environment.

More than 80 percent of the food on their menu is organically grown or raised, and they offer an ever-growing assortment of organic beers and wines. Aroma Thyme Bistro's popularity has exceeded their expectations (34 percent growth), and the couple is planning a major expansion in 2009 to add on a banquet room and a green-designed kitchen.

Service: An In-Depth Look at Customer Care

Nakama Japanese Steakhouse and Sushi Bar

Location: Pittsburgh, PA
Proprietor: Becky and Bob Gomes
Website: http://www.eatatnakama.com

Nakama Japanese Steakhouse and Sushi Bar is a "Benihana-style" restaurant owned by marketing guru Becky Gomes and her husband Bob. In just under five years, the restaurant has produced record sales and been selected for more than 48 awards in the Pittsburgh area.

Besides offering great food in a fun environment, Becky puts her marketing expertise to work for her restaurant, whether through holiday or special occasion promotions, coupons, weekly e-mails and newsletters through the mail.

Experience: An In-Depth Look at Memorable Dining

The Painted Horse

Location: Scottsdale, AZ
Proprietor/Chef: Bryan Elliott
Website: http://paintedhorserestaurant.com

Chef Bryan Elliott's The Painted Horse is not just a fabulous culinary journey - the restaurant itself presents a "gallery experience," from the outstanding plating and presentation to the original artwork adding splashes of color throughout the dining area.

Customers can choose to sit in the cozy dining room, surrounded by paintings of wild horses and cowboys, or under the stars on the patio in front of a roaring fire.

Simplicity: An In-Depth Look at the Basics

BASIC Urban Kitchen + Bar

Location: San Diego, CA
Proprietor: Jon Mangini
Website: http://www.barbasic.com

Some restaurants are always looking to grow, expand, offer more and be better, but some restaurants excel at keeping things less complicated. Hospitality veteran Jon Mangini's BASIC Urban Kitchen + Bar keeps things simple and stylish.

BASIC has a one-page menu, featuring thin-crust brick oven pizza, a "no-nonsense" drink list and simple design elements. The 5,000 square foot restaurant and lounge inhabits a 1912 warehouse and has successfully grown since it opened in 2006.

Value: An In-Depth Look at Affordability

Hash House A Go Go

Location: Las Vegas, NV
Proprietor: Jim Rees
Website: http://www.hashhouseagogo.com

Hash House A Go Go serves up "twisted farm food" for breakfast, lunch, brunch and dinner to Las Vegans craving a healthy helping of fresh country food.

The restaurant celebrates its three-year anniversary this September and in that time it has received numerous awards for its breakfast menu, which includes a great variety of choices: five kinds of Hash House Farm Benedicts, five types of Farm Scrambles, flapjacks, waffles, french toast and much more.

If cooking is one of your life's passions, and the meals you serve are prepared using top-quality, fresh ingredients, you are probably not willing to compromise your standards too frequently when dining out. For someone who truly loves to cook, dining out is more than just a break from the kitchen.

Whether you choose a casual local eatery or an upscale restaurant, a meal out can be a real learning experience. It can provide insight into new flavor combinations, cooking techniques, meal composition and presentation, all of which can serve to expand your own creativity in the kitchen.

Independently owned restaurants are the way to go ~

For real "foodie" types, the large chain restaurants don't always cut it. It's not that they don't serve some tasty fare; it's just that the nature of their business generally lends a more "everyday" flavor to their menu items.