@EricsElectrons To be clear, as a spectator, I appreciate most, not all, of the styles across weight classes and I get why the casual spectator probably prefers a Tyson or heavyweight style match with more knockout potential and knockouts overall.
It’s relevant.
On average, different weight classes reflect different fighting styles adapted to the strengths/weaknesses of each class’s fighters (eg hand speed, knockout power, footwork, etc.).
Of course, you can still compare styles across weight classes.
Do you see Tyson as merely a reckless brawler? He was precise and technical, among other things, in my view.
Top restaurants I’ve experienced in Chicago thus far, by cuisine:
Bavette’s for steak, followed by Trivoli Tavern (far better than Gibson’s, Adalina Prime, Trino, Sophia’s, etc).
Smyth for Michelin-level American (better than Oriole IMO)
Monteverde for Italian, followed by Alla Vita for a slightly better value (better than Formento’s)
Avec for Focaccia
Tamu for sushi