With the homogenization the world is going through- Starbucks replacing taverns in
They are made of real mahogany or oak – not laminated, fabricated, molded, or poured. They boast a perfect varnished patina that shouts stylish experience. Warn from years of martini, scotch and whiskey spills, the coat of varnish lay deep in the corners and on the hook where the rail meets the flat smooth surface with the exception of a few sets of hand carved initials. They are usually overseen by a bartender with an equally significant personality who makes new customers seem welcome, old customers seem young and regulars as important as they actually are.
Most of these temples of conversation, friendship, solace, solitude and enjoyment have a handful of regulars who assume the bar belongs to them. They don’t actually own any portion of it, with the exception of the bottles of libation they have bought and buried over the course of the varnished patinas life. They make up not only the atmosphere and ambiance, they become an attraction. I know a handful of these bars, bistros and saloons and they all have the same outward ingredients that allow them to exude personality.
Although I had frequented Bistro Jeanty in
In my conversation with Goodman, the author explained how much he enjoyed dining out. However, he also elaborated on one of his pet peeves. Read it and wonder how many others feel the same way.
It’s ONE OF MY PET PEEVES
I’m annoyed when asked by a waiter or waitress how I enjoyed the food.
It’s an ill advised practice.
It puts the customer on the spot.
It’s fishing for a compliment. Let the customer offer praise when due.
I’m among the meek-not the few who may be truthful by
making a negative response or return the dish when warranted.
I show my displeasure by no return visit.
For places I frequent primary to culinary delights, my pet peeve does not apply.