V&A is always worth the high price. The Chef's Table is especially well priced for the value received.
As for others, we've been truly disappointed with the 1TS restaurants, generally. We were pleasantly surprised by the buffet at Chef Mickey's recently. We were there with family and small kids for "rib night" and the food was generally pretty good to good. As for other 1TS restaurants, they pretty much all stink now. Coral Reef, CRT, Liberty Tree Tavern, Chefs de France, Tony's. Yuck.
As for 2TS signature dining, the food is always reliably good at those places. But, Disney has run the menu prices up lately -- I think in an effort to make people on the dining plan think they are getting a good deal -- even though they are spending two credits.
For those of us not on the dining plan, we paid $34.95 for the salmon at Artist Point last month. A comparable and very wonderful piece of salmon could be had at Shula's for $24.95. So, we're beginning to think that the signature restaurants, while generally good (foodwise) are not really a good value.
We were over at Universal last month and dined at Bice. It was not cheap at all. But, nothing (and I mean nothing) came out of that kitchen that wasn't absolutely first rate in quality and taste. And, they had a marvelous wine list of rare and interesting Italian reds. For us, we don't mind a high price if we think the value is there.
We're questioning whether some of the 2TS restaurants are worth it these days, with the most recent price hike. We ate at Jiko last month, and it was delicious as always. But, restaurant management seemed a bit slow and rather flat-footed when we had an issue there last month. We wanted a particular bottle of wine and the manager had just sold the last bottle of that wine. Frankly, he should have sold us a bottle that was $10 more at the same price (we were purchasing $110 bottle off the reserve list and what he had left was the $120 bottle). But no, if we wanted the $120 bottle, we paid $120 -- no offer to sell it to us for $10 less (which would be the response of any restaurant manager with a clue). He was far more WDW middle management than restaurant material per se. Trust me, you don't get that problem at V&A.
And, IMO, most of the 1TS certainly aren't worth the trouble these days.