Very cursorily, that is the timeframe in which the modern notion of restaurant emerges. Upscale eating was made possible to the wealthy, but not hugely rich, for money. A restaureant like that would have a limited menu (to modern eyes), but the basic principle of picking your fare and paying for what you consume applies. The target audience is seriously rich, so a lot of restaurants offer separate dining rooms where you can pre-order feasts for larger parties, but they depend on walk-in clientele having the day's lunch options for cash flow.
Opulent decor, but not yet purpose-built facilities in most places. Cramped, by modern standards, except in the most upscale of places. Eating is seasonal and regional, so people will travel to eat a specific dish at a given place and time.
Lower-class eateries are closer to what we would consider diners or fast-food outlets. You get what there is, at reasonable prices, to eat here or take away. The focus will be on meat, patries and soups, and the quality was often quite good, apparently.
Hostelries still mostly have table d'hote: everybody eats the same from the same table at a specific mealtime, included in the price. Hotel restaurants are a thing of the future (mostly, hotels are, really). Some will include something like a cookshop where you can purchase food to match your budget, but that is still rare. No railways, no mass tourism, and most rich people rely on mutual hospitality.
Cooking technology is just doing a major move forward, though. You get enclosed ranges, gas fire, integrated ovens and a lot of the specialised equipment a modern restaurant kitchen depends on to produce variety at speed. You're a few years before the Reform Club kitchen model yet, but all the ingredients are in place.
Kitchen organisation, too, is shifting from an artisanal to a more military model, but big kitchens were always noisy and bustling places, so no big deal here. You have the very first chefs making it into the media with their cookbooks, recipes, inventions and restaurant ventures. 'Celebrity chef' becomes a business model at this point.