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February 15, 2008

Comments

Lisa K.

Happy Birthday!

I'll be 45 this year, too, and more likely will be celebrating at McDonalds.

Lori

I loved this post. I've just tagged you in the non-fiction meme. http://familyhistorian.blogspot.com/2008/02/non-fiction-meme.html

jo

Okay...I was down for the count with your cold for the weekend, next time I read with a mask on!
I just want to start out be saying I really was scared when you said your first time there would be for Valentine's day. In the industry, Valentine's and New year's Eve are known as amateur night. The kitchen is under ultra high pressure, the bookings are intense, the expectations high and the possibility for service screw ups at it's worst.
I really was pleased to see that you enjoyed the food though, not that I would expect less form the my cooking goddess. I know as well that high summer will be the true test of tis restaurant and more importantly on the staff, but that is why they aren't opening in high season isn't it?
Iron anyone? Is it the sort of place you can pop in and have interesting apps at the bar with a scotch? I too would have taken the duck, hands down and any foie gras that was on the menu.
I have, by the way, seen Salsify root in our local Whole foods. Not sure if you have one any closer than Portland, but it might be worth a look if you do.
I am truly and well jealous of your dinner. I know it would take an awful lot of conniving to get husband up there for dinner for a night, but I think I need to work on him.
Happy AnniValeBirthday!

Melissa

And to you too, Lisa....Lori-just got back into town from the land of no internets and saw the tag...I'm all over it, so thanks for tapping me.
And Dear Jo-I am so sorry about the cold. That is a rock bottom bummer and it hangs on longer than it should.
As for Blue Sky--You really must get hubby up for dinner. After all you've a big anniversary this year and a little trip across the pond is only a start.
The food is so worth it.
On the service side, I do think they'll manage the kinks on the kitchen side and get that down, but I'm not sure how they'll adjust the intangibles. How the wait is managed if the kitchen gets slammed; refilling the wine/water glasses promptly; not replacing wine glasses when a new bottle is opened (last two are my pet peeves).
The bar is someplace that one can drop in for good bites and a scotch at the bar--in your beach attire, I'm told.
I think this has the potential to be really successful and I'm so rooting for her to be.

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On the service side, I do think they'll manage the kinks on the kitchen side and get that down, but I'm not sure how they'll adjust the intangibles. How the wait is managed if the kitchen gets slammed; refilling the wine/water glasses promptly; not replacing wine glasses when a new bottle is opened (last two are my pet peeves).
The bar is someplace that one can drop in for good bites and a scotch at the bar--in your beach attire, I'm told.
I think this has the potential to be really successful and I'm so rooting for her to be.

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