To me, these are the criteria in order...
... its easy for a chef to get carried away and overload their menu. Its infinitely better, in my opinion, to offer a smaller selection comprised of the chef's best offerings as opposed to offer a wide variety of options that are just ok.
...A good server is worth their weight in platinum plated white truffles.
Cleanliness of the dining area - No wants to sit at a table that has a stained table cloth, food under the table, bused dishes piled up on cart in the corner etc etc. Like a server with clean hand and appearance, the dining area's cleanliness, more than its appearance, to my mind is far more important than the aesthetics of the dining area. However, if both can be top notch, even better.
Great thread question, by the way.