Watch These Sassy Kids React to Food at One of New York’s Best Restaurants

There's a real change in social codes when you go out for a fancy meal. You have to dress appropriately, your table talk gets kicked up a notch, and above all, you're expected to be respectful and open to new experiences. But this doesn't come naturally to all of us; least of all to children. To celebrate the launch of their latest food issue, The New York Times invited six primary schoolers to one of New York's best restaurants. The resulting video is intended as a playful little piece of comedy — and it really is cute — but boy, we definitely relate to what these kids are feeling.

Embarking on a seven-course tasting menu from critically-acclaimed French restaurant Daniel, the six vest-clad, headband-wearing children were treated to US$225 worth of Smoked Paprika Cured Hamachi, Crispy Japanese Snapper, Wagyu Beef Rib-Eye and more. Straight from the kitchen of respected chef Daniel Boulud, this food is seriously fancy. But that didn't stop these kids from speaking their mind.

"I didn't like any of that stuff," said one child while digesting approximately $150 of Michelin-starred cuisine. "I can't wait 'til we have dessert," said another. Another ornately plated course is placed in front of them and one boy declares, "It looks like a little forest". For the record, it totally does.

Though they might outwardly seem crass or impolite, each of their statements is remarkably similar to thoughts we've also had while at fancy restaurants. While most people would just accept convention and shut their mouths, our favourite mini-critic dressed in hot pink lets all it all out. "Why do I have two knives?" she asks. "This looks like soap. It tastes like soap. Why am I eating soap right now?"

Maybe this is what fine dining needs; a little honesty now and then could really deflate some of that trademark foodie pretension. Either that or we should just not bother giving kids nice things at all. I guarantee they'd be just as excited about a Happy Meal.

Via The New York Times.