One more dot point: If you insist on removing the wine bottle from the table, you'd better bloody well make sure that my glass is NEVER empty. Otherwise leave the bottle - I'm perfectly capable of pouring it myself, and each glass will make me that much more forgiving (read: "drunk") as the night progresses. Hence I'm less likely to notice any other screw ups. It's in your interest, really.
Went back a couple of nights ago - had a great night, again. Of particular note was the stuffed pork trotter (stuffed with cotechino, among other things). Seriously good shit. Thanks, Ron (& Co).
Yeah, I think you were a bit nice there. I know you've been lots before and it's been good, but a two-hatter shouldn't have an off-night. Perhaps they (like a few others) are starting to trade on reputation rather than maintaining past standards of excellence. A two-hatter shouldn't have a bad night - ever - and for me a 40-minute wait for the bill is not acceptable. Such a shame, as the food was for the most part outstanding.
Perhaps the slightly overdone venison was not the fault of the kitchen but rather the wait staff: it was only slightly warm when it arrived at the table so I suspect that it may have sat in the service window a bit too long. As you said though, the charcuterie plate was fantastic - definitely the highlight for me.
Posted by
alla ,
08:05am Thu, 6th Aug, 2009
Thanks for visiting - wonderful you enjoyed the food and thanks for your kind comments.I\\\'ve had a table of ten to dinner in the restaurant twice in twenty five years,both times for significant birthdays,none of them recently. Is there an imposter? Meanwhile the issue of the bill wait is inexcusable - and there is much self flagellation happening here to just where we went wrong.They are a terrific caring team.But you\\\'re right - not acceptable under any circumstances.So glad you drank the Eastern Peake - absolutely exceptional.And Norm Latta is a national treasure.
Re the positioning of the restaurant - sometime come and have a drink on the bar and I\\\'ll let you know how and why the restaurant was sited 29 years ago when Al and I cobbled it together on the smell of an oily rag. Two very young optimists in a sea of gloom and in a village no one visited. Mind you it\\\'s had a myriad of facelifts since then and grows more beautiful each year. Alas same can\\\'t be said about us.
Meantime this morning looking out the window, there are beautiful wisps of mist across the lake and some rays of sun just touching the tops of the trees on the far ridge across the lake .
A flock of noisy gang gangs has just passed by and a pair of eagles were seen soaring overhead.Apples baked with
honey,quince pancakes, house baked beans with chorizo, hot savoury herbed brioche are adding layers of heady aromas to our breakfast buffet . And I\\\'m really excited with an exceptional morning bake of ciabatta and light rye. Wouldn\\\'t be dead for quids!
