Too many restaurants and just not enough time!
Of particular interest and jubilation to this writer is the phenomenal growth of of restaurants in the Seattle area.
I love to eat. Sometimes I find myself dreaming about a dish I ate at a restaurant years ago. I am always hoping that I will stumble across a restaurant that prepares food and presents it in a fashion that will make an unforgettable impression on me. I wonder, am I asking too much?
What is worth remembering is that we Americans and our dining scene have come along way in a relative short time. Born with the taste of an ice cream cone and Coca Cola in hand, our sweet tooth has had its effect on hampering our taste buds. While our Mediterranean cousins are practically born with wine bottles in hand. It is this combination of these two cultures that has created the dining style of modern day America.
I look for restaurants, no matter what worldly background they hail from, that change their menu with the season. In a dish, I look for tradition, authenticity, simplicity and balance. If the settling is over looking water or in front of a burning fireplace than that too makes my dining experience all the more memorable to me.
Like magic, the chef, who transforms raw perishable food to edible portions is the one ultimately behind the success of a restaurant. The chefs worth their value are opinionated, dynamic and very concerned about the well being of the consumer customer. His creative efforts are needed in the kitchen and there is no need for him to come out on the dining room floor unless asked. From his high perch of kitchen authority, the chef depends upon the serving skills of the waiting staff, those moving stars of the restaurant floor that wind in and about the dining tables, taking orders and serving the customers every desire in an orderly dignified manner. Words of gratitude, praise, thanks and respect make his efforts worthwhile, and are easily conveyed by the headwaiter and staff.
Some restaurants may have the star power of haute-cuisine to attract those with a great deal of money, but for those with an average pocket book, prices can be overwhelming and scary. Beware of large wine lists where a restaurant proudly proclaims it has an award-winning wine list and hundreds of bottle for selection. This represents a ton of money to the restaurant. The prices could be mind-boggling for the average person. For those who receive the bottle shock treatment there is help and hope. The rule of thumb to follow is to order wine in the same price range of the main entree If your entre selection price is $20.00 or whatever, then the wine selection price should be below, above or closely around this figure. If in doubt about the selection and price, ask the knowledgeable sommelier/wine steward, but be careful and kind to your pocket book. Never ask him to recommend a wine without informing him of your dollar-spending requirement, unless of course money is no object.
Ultimately the greatest promotion for a restaurant is what comes out of the kitchen, not the wine cellar or the bar! If you are like me, you will find the Cooking Classes offered at L'Auberge at The Edge of Seattle to be the best bet you have of creating a memorable dining experience.