I have never really believed that restaurant food is automatically better than home cooking because chefs use twice as much butter and oil as home cooks. That's presuming that cooks at home are stingy or careful with the oil, and not all cooks are. If restaurant food is better, it's because chefs on average know a lot more about, and work a lot more, with food than the people cooking at home.
But the other week I attended a "whole cow" dinner at the newly re-opened E&E Grill House, where I was served a dish of beef tongue that was extremely crisp and brown on the surface. Not to get technical, but the tongue was precisely one order of magnitude above the crispiness and brownness I am used to when I pan-fry tongue at home. Inside, the tongue was tender, fatty, and flavorful, and the contrast between the surface and the interior was really satisfying.