It’s unclear where the phrase ‘if it ain’t broke, don’t fix it’ originated (though it can easily be believed attributable to Texans before its wider popularization), but the precept is in my mind particularly apropos when it comes to foods and eateries that reach a particular stage of development that makes them Classic. Every town seems to have a diner, joint, cafe or pub that has essentially congealed into a certain form and is revered to the point that its regulars and even unattached fans will gladly rally in defense of its remaining unchanged forever. Where else would we go?Greatness is not essential, but being the paradigm of whatever it might be that the place or food represents gradually becomes codified as something very nearly sacred. The comfort in being able to revisit one of these places any time and find the familiar favorite food, drink, decor and ohyespeople, people is pretty much a saving grace in the midst of a dull or dark spot in life, whether it’s been a bad day or a bad decade–or just a time when you’re hungering for something more than just calories.Me, I’ve got a passel of favorites from all of the phases and places my life has crossed thus far, and doubtless I’ll find new ones as long as I do live. That speaks less to my personal obsession with food, good food, lots of food and equal amounts of fun and atmosphere than it does to the wide availability of tremendous cooks, distinctive and colorful rooms, buildings and locales, and fantastically personalized recipes for nearly everything imaginable. The fundamental dish, drink, dining space or clientele need not be genuinely unique or even world-class (not that that hurts!)–it’s about the combination of them and the way that the parts all strike one on the occasion that lures her back. And then back again.All I should really say on the occasion of such fond reminiscences is that if you don’t already have favorite spots that you’ve visited often enough for the people running them to recognize you, exchange information about life outside the eatery, and then bring your order with all of its weird customized combinations and/or deletions without batting an eye, you had better get moving and find one or ten.And further, I should say Thank You, Tea Leaf and Harbor Lights [here, if you read the critic’s linked review of the recent renovation and its early results, is living proof of my thesis, should you be interested], Ranchman’s and Miko Sushi, Anglea’s and Mi Ranchito and 42nd Street Cafe & Bistro [an example of a place that has kept a fantastic balance between changing over time and maintaining high quality food and great people]; Thank You, Dave and Hallie, Francisco and Tony, Blaine and Cheri, Teresita and Allessio and Abuelita and all of you other wondrous souls who have been keeping the rest of us contented and coming back over all these years. Yeah, you too, you people over there in England (ohhh, that fabulous Chinese hole-in-the-wall with Sizzling Lamb, and the suave Indian place across from the V&A) and Sweden (I’m looking at you guys making us shrimp pizzas in the wood fired oven in the Stockholm train station and the people creating amazing steak frites with cognac and green peppercorn sauce in Gamlastan) and Panama (Italian salmon pasta in Central America? Oh, yes! Oh, boy!) and so many, many more. Thank You.