What's so special about their pairings at Shaw Bijou that the "personalized" aspect of wine recommendation needs to be any less straightforward (and, more importantly, to involve telephonic interaction beforehand)? Them: Hmm.I think I've got just the thing. Me: Could you recommend a glass of something white or rosé (e.g.) to go with this next course? But it's not a complicated process and certainly doesn't require them having to track me down over the phone. One of my favorite things to do at restaurants whose quality and attention to detail I trust is to put myself in the hands of the sommelier or the bartender or whoever and ask them to recommend interesting things for me based on the dishes I'm having and (if they ask) my general taste in wine I've found so much great stuff that way. Are they going to be sourcing bottles specifically for one customer based on what they say they like? Or changing the meal to match the customer's preferred pairing? If not, why in the world does this conversation have to occur beforehand? (Other than to be aware up front who's willing to shell out the big bucks for a pairing and adjust their level of care to the diner accordingly, of course.) This is a formidable leap from reading the wine menu thingy so long as their juice haberdasher doesn’t suit me up with $55 worth of ‘91 Pomerol in a burlap sack. I, for one, look forward to having to express interest, then, explain, prior to dinner, over a telephone conversation, in no uncertain terms, my unabashed financial allotment for wine for that particular evening, provided I have good reception at the time and/or am not driving or on the toilet. This is the longest I've gone without drinking in my adult life! Three months of austerity is plenty, and I don't care how much weight I gained unfortunately, it isn't going to do a damned thing for the pain - any doctors out there? That is my drop-dead date: Aug 31.īeginning Sep 18, I won't be going to 15 restaurants a week anymore I'll be going to two (with absolutely no restrictions) *until* I reach my adult baseline weight, and that's going to be in 2017 - then, I'll be completely back. There are some terrible, gaping holes in my restaurant experiences at this point, and I need to fill them in - preferably by year-end, but only doing two reviews a week, it'll be more like the end of March when I'm fully comfortable with things again.īy the end of August, I will produce a Kinship review of some sort. I'll be doing only one review-by-demand a week the other review (I'll be writing two) will be a place that *I* think I need to go to and review. Hey, no problem - I have some serious catching up to do, and I'm starting again on Sep 18 (of course, I'm leaving on the 20th for awhile, so I'm "really" starting the second week in October. Just for that, once you start up your restaurant-review-by-vote program again, I'm going to lobby everyone on the site to vote for this place!
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