In Phx working

Just finshed up working in one of my favorite places. This resort just got a new chef who actally did a pretty good job. The past year they opened up a new lobby area which is actually quite lovely and a relaxing place to go hang out over a glass of wine. They have a upper scale coffee shop which opens to outside dining with a view of the golf course. What I found ackward about dinner and the food was good/presentations thoughtful was no bread. When I sat down and ordered bread should have been dropped immediately but it wasn’t. Evenutally 15 minutes into my sitting there falling into myself they dropped wonton chips and a mayo/soy based dip. STOP!!! this Asian style snack has no business in the atmosphere and culinary menu of this restaurant. Lesson I learned is don’t try to do funky and creative when it isn’t in alignment with the atmosphere of the restaurant – design what is appropriate for the restaurant. What makes a hell of a lot more sense is a great warm bread with a cactus infused olive oil or butter.

Next I did my monthly morsel about fine dining restaurants and how chef’s tell you in the front side they are flexible but in reality they aren’t. I had someone write to tell me that clients choose fine dining restaurants because of the quality of the chef’s food and that we as buyers shouldn’t be asking for changes. I said WRONG. I choose fine dining becuase of food; atmosphere; service and location. Actually if the service is bad it will get noticed if the atmoshphere is crappy it will get noticed – if I have a good combination of these 2 it is the food that could actually be down a notch or two and no one is really going to notice because the first 2 will cover up for the 3rd. for a buyout people are drinking, talking they will not necessarily notice if the food is down a click or two.

Here are some pictures that I took today.

The above is my story and I am going to stick to it.

Claire