When Someone Else Does the Cooking
Happy Thanksgiving!
Although Thanksgiving is rooted in our history as a country and is truly about remembering the things that we all collectively and individually are thankful for, let’s set that aside for a moment.
I think that most of us would agree that the contemporary Thanksgiving celebration is about football, family relationships (the good, the bad, and the ugly), and food, glorious food.
On many holidays, as I stand in my kitchen, every counter covered with an assortment of ingredients and cooking equipment, the refrigerator so full it is a struggle to close it, and a list of 10,000 things to do, my thoughts are happy to turn to the best meals that I've ever had- prepared by someone else.
Friends and a celebratory mood always enhance the experience of dining out. I often call it “feasting”. I love to feast. Going out to dinner is perhaps my favorite pastime, but joining friends and/or family for a night of too much wine, exquisite food, and the frivolity one encounters in the best of social occasions, is the ultimate joy.
So, YUM! readers, today I ask you to wax poetic about your favorite meal in a Buffalo restaurant. Was it the food, the company, the service, the ambiance- a combination? What did you have, what time of year was it, which course was best, were the plates and silverware lovely, were the chairs comfortable, was the waiter handsome, was the wine list well comprised, were the bathrooms nice?
You tell me, I'm dying to know.
A little French poetic waxing for you Christa~
Rue Franklin is by far my fave place to dine in buff. Every time I go, I am greeted by Dee, the owner who makes me feel like a welcomed guest in her home, she always remembers me and takes me to my fave table (enter stage right). Usually Kenny is on the scene, one of the best waiters around town because he has the greatest attitude and enthusiasm for the menu and all the new flavors. I always feel completely comfortable when ordering dinner with all of my funny bunny vegetarian issues- I am assured a perfect plate that would put Mr. McGreggor and his garden to shame.
The haricot verts et pomme de terre always seem like they jumped out of a Bon Appetit pictorial- seriously, and the bread basket assortment that is offered is always stellar and hard to resist a secondary carb filled temptation. Oooh, did I mention the deserts that cause my dreams to be filled with chocolate bliss for days and days later? Yes, I always have dessert at Rue’s because life is just too darn short not to. Champagne by the glass is another mentionable bonus.
O.k. now I’m hungry…
There is a tradition practiced by many Buffalo area restaurants where as, at the end of the night the staff and a few savvy and close friends or patrons dine together. The atmosphere is usually very relaxed the spirits flow freely and the conversation is lively.
Being part of this occasion, is for many the highlight of their week. Stories of dining adventure, personal family adventure and general social commentary is great entertainment in a protected, nurturing environment.
Finding a restaurant which practices this tradition is like acquiring a new set of relatives and close friends.
Good food presented under any circumstances is a treat, good food indulged as above is the best.
We are committed to this tradition at The Coda on Sunday nights.
Sunday night is Industry Night at The Coda, all members of the Born-To-Serve Community are afforded a 25% discount on their bill.
Tonight was a good example with Siena, Kirabashi, Tru-Teas and Roxy's being represented in our dining room.
At the end of the night we tend to be generous with our offerings from behind the stick and in front of the fire.
Tell your friends in the industry that Sunday night they(and you) can be privy to the discount. We recently hosted the Courtney brothers' (Rue Franklin) birthday celebration, ask Jack or Greg about the Duck with the Sicilian Merlot, their description merits a first person retelling.
Chef Roo is the the discount a general reduction applied to everyone on Sunday or just restaurant people. We hear good things about the Coda and know some people who would be tempted by your generous offer. Some individuals are reluctant to try restaurants which are creative with food and perceive Fine Dining with above average pricing, your offer could tip the balance and from your description of your patrons, help make some connections to other Fine Dining establishments for less experienced customers.
John Ferra, the Sub King could be tempted if a Vegetarian Meal is available, could he qualify as my entry to the Sunday invitation.
If there are people in the business at your table, the table qualifies.
Tell Mr. Ferra that he could have a five course meal in the realm of the vegetarian.
We love the less-experienced customers, they usually become regulars.