Basically, I agree. However, I think that a lot of us who grew up finding & eating good inexpensive Chinese, Indian, Greek, Italian pizza place “cuisine” (like DiFara), etc. because we couldn’t afford the higher prices of eating out in upscale Italian, French, “American”, etc places have been willing to spend more to get better versions (as many of us became more financially able) but, truthfully, a lot of the higher priced Chinese places (for example) have not served better food but only given nicer presentation in more convenient or “classier” rooms. When I, many years ago, realized that my favorite cheap E.6th St Indian places were not representative of all the culture had to offer (to say the least) and were basically the equivalent of my local mom and pop pizza places w/heroes and dishes, I didn’t hesitate to find better versions of that down-home cooking in Jackson Heights (which had recently become a center for this - especially the original Jackson Diner) but, whereas I was able to upscale my dinners vis a vis Italian, Greek, American foods, I couldn’t really find much better Middle Eastern, Chinese or Indian (yes, there were some rare exceptions) But, luckily, I do think that things slowly evolved and, as I didn’t hesitate to become a regular at Devi and other creative higher end Indian places when they emerged (and did the same w/Middle Eastern), I think some higher end Chinese seems to be emerging (some midtown Szechuan places come to mind, as well as (maybe) Biang or even Red Egg?) & will find its niche. I guess what I’m saying is that I think the market is now there for the higher end of all cuisines & it remains to be seen if those ethnicities who haven’t yet taken their share of the upscale market get the funding to open and bring kitchen talent.
Of course, now that I’m older and more experienced (both here and abroad), I’m pretty sure that some ethnicities’ foods have more of a separation between their ends. I mean, do I need a Sasso chicken in my dumplings?