It was one of those days that Mike and I decided to stroll around New York. Winter was winding down paving its way to early Spring breeze. Just about now would be the best time to make a reservation for that gift certificate to a Bobby Flay resto, Bar Americain which I had recieved as part of my christmas pack from my boss. We called earlier to get a lunch reservation but was turned down. However, the receptionist informed us if we wanted to have an early dinner at 5:30, there was an open table for 2 before the next diner comes in at 7. That was ample time to get that experience.
Upon arriving, the receptionist asked the maitre d' to seat us at our table, but not until after the coat clerk would have checked in our coats, which we happily obliged. We were then led to a long bench with a back rest that also served as dividers. Several tables were lined by the benches with a seat opposite the benches. The two seater dining areas, where we were assigned, was at the center of the whole room and those with larger tables were strategically placed around it. At the far end was the bar that had black and white uniformed men and women bartenders, busily preparing goblets and cocktail accessories. On the far right center side of the room from my view seemed like an oyster bar.
Mike slid into the bench as the Maitre d' pulled the chair opposite him, for me to sit on and upon cue, snapped his fingers for the head waiter who would wait on us. Our waiter introduced himself candidly, and gave us the menu to choose from explaining to us their special of the day and if there was anything we needed to know about the menu, he would gladly oblige. And then as if properly choreographed, as soon as he walked away, the somalier in black suit came in with the wines list and the appetizer menu. It wasn't long until we gave our orders both for the drink, appertif and the main course. We ordered oysters from the bar, which came a couple of minutes later and served by the appetizer waiter. Just as we finished the 6 pcs. Of oysters (yes, that's how many it was), another waiter came in with our bread saucers and served our bread. NO sooner had he placed our bread, another waiter came in with two glasses which he placed on the table and poured our water.
My order of medium rare tenderloin with a red wine reduction and a garnish of baby veggies came beautfully presented. Mike had a roasted duck with a dollop of foie gras. This was again served by a different waiter who told us to enjoy our dinner.
My dinner was a bit dry for my taste but since the portions were just right, it was soon gobbled up to a clean plate. No sooner did I place my utensils to the sides of my plate, had another waiter collected our dishes. The head waiter again appeared to take our dessert orders. Since we were already stuffed, Mike and I shared a dessert and had coffee to go with it. In 5 minutes, our dessert and coffee was served again by a dessert waiter.
Am not sure if the fast service we were having was the result of shooing us away for the next in line diner, and if it did, it sure worked. As we took the last sip of our coffee, we asked for our bill and paid with the certificate which left a huge tip for the servers, (and I mean HUGE- which is more than the regular 20 percent or so that is required) I didn't mind because the meal in itself was a gift, and it rubbed down to the servers, as well.
As we left the place, I concluded that there were about 9 different faces who attended to us from the receptionist that greeted us until the coat clerk that gave us back our coats. And as I pondered on my experience, I am only referring to the resto's 'front of the house' experience. The real battle is actually in the 'back of the house', where different stations are manned by heads and helpers and dishwashers. Hmmmm, wonder if I can ask Bobby Flay for apprenticeship, now that would be an experience.
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