Recently I was invited to attend
the opening of Nic’s Cove Restaurant in Point Reyes California. It is owned by
an old colleague of mind Mark Franz who is also the Chef Proprietor of Farallon
in San Francisco and star restaurateur Pat Colleto.
is beautifully designed evoking a comfortable slightly upscale California
seafood joint. My experience was wonderful and it made me wonder why so many
seafood restaurants in the country miss the mark. I find this very unfortunate
to say the least and even more unfortunate that the vast majority of coastal seafood
restaurants in California fall into this category.
like the average tourist prefers overcooked or deep fried fish with dull sides
to the real thing. Seafood when prepared properly is a marvel to behold, there
is nothing like it.
My meal at
Nic’s was simple. I had a round of freshly shucked oysters from Tamales Bay,
Dungeness crab, Seared Halibut and Maine Lobster pasta. All of it was perfectly prepared and seasoned in a way to highlight the quality of the seafood itself,
not to mask it.
write restaurant reviews, but I can appreciate professionalism, particularly
because it seems to be so rare these days. Even the little things like folding
my napkin for me when I left the table to talk to someone, or timing the
courses to arrive when I was actually ready to eat.
of attention to detail among a myriad of other things I experienced that day
are what this business should be about. Patrons spend big money to dine out and they deserve a special experience. In the old days there was a level
of respect attached with fine dining. Respect for the customer and the proper
etiquette that follows.
Nic’s knowing that I would return many times over the years and felt somewhat
saddened that there are very few restaurants in this country that would make me
feel the same way.