I should talk about the fact that every restaurant looks for a great house pour at a reasonable price for us as well as the customer.  A winery called Oak Grove is just what the doctor ordered.  The wine that surprised me with its subtle aromas and taste was the Cabernet Sauvignon.  More so than the Merlot and Petit Sirah.  As we finished the tasting, I tried a spanish wine, which I haven’t tried since our first wine list.  There was a time when Spanish wines dominated our wine list, because that is all we could get in our location.  The Anciano Tempranillo, a 2004 vintage was very smooth yet earthy.  The climate in Spain is dry and arid for the most part.  The soil has a high clay content in most regions, giving the wines a distinct flavor.  Most are very robust.  This one is very smooth, yet full flavored. 

I hope this gives you a perspective of the thought a restaurant puts into making sure you have a great dining experience.  I know at least it is true of our restaurant.  Thanks for taking the time to read my thoughts!

Your personal chef,

Chef Tad

Customers have asked me over the years what I think of the emergence of Food Network TV.  I used to like watching it when food was the focus.  When it was inspiring!  When cooks were passionate about it.  When they created dishes.  These days it’s more about the media hype than the craft, the profession.  Please don’t confuse the two of them.  One is entertainment and one requires years of training, not to mention blood, sweat and tears.

By now I’m sure you are wondering what this has to with the economy and restaurants.  Well, here we go.  My wife and I went to Cleveland to pick up fresh pasta at Ohio City Pasta for the Frog Leg Inn, our restaurant, this afternoon.  On the way home we stopped at a new place nestled in a strip mall called Bar Symon.  The owner is an acclaimed winner of the Iron Chef.  I was expecting great things from this place.  And why shouldn’t I.  What a reputation he has!  Funny thing about reputation though.  It’s a struggle to live up to it.  It takes a lot of work.  He has four, count ‘em, four restaurants, from Cleveland to Detroit.  I have a hard time with two, let alone four.  It takes a set of big ones just to think about making it in this business.  I applaud him.  As I said earlier, it’s a tough economy.  My issue is with restaurants that try to retire with every meal they sell.  Bar Symon, with their emphasis on bar, was an expensive proposition.  Appetizers are good, but very small at an $8.00 average.  We had two.  The plate presentation was not what was expected from a seasoned professional.  Now I realize he can’t be everywhere, but at least you should ensure dishes are presented properly when absent.  One of our entrees was cold and had to be sent back, served on a room temperature plate.  If their is nothing else you learn in this business, it is this; Hot food on a hot plate, cold food on a cold plate.  Suffice to say that our ‘bar experience‘ cost us $100.00 with tip.  I appreciate good food, and I know a good food experience when it comes along.  This did not deliver.  What leaves a bad taste in my mouth is when I don’t get value for my dollar.  Reputation.  It’s what the public perceives of you.  I don’t blame anyone for making a living.  This is, of course, a capitalist economy.  There’s nothing wrong with using the tools at your disposal.  We’re all blessed with talents.  But let’s be careful on how we cash in on them.  Would I have gone to this bar if the owner didn’t have such a sterling reputation.  Probably not.  But I did, and the media hype won’t snare me again. 

So I pose this question to you, the readers of my first blog entry.  When was the last time you spent $100.00 to go to a bar for a bite?  What has this economy pushed us to?  Am I jealous?  You betcha!  But I also have a conscience.