Mr. B's Bistro, New Orleans - Serious Hospitality

While researching the best local Creole restaurants in the French Quarter, Mr. B's Bistro was recommended by my friend Johnny, and again by Ray at the concierge desk at The Roosevelt. I visited on a holiday Monday night, when a reservation would have been a wise choice. My party sat at one of the few remaining tables, in a high-traffic area with a full view of the mostly-open kitchen. 

The foods I tasted were excellent. Bacon Wrapped Shrimp and Grits was the standout for me, with large shrimp tightly wrapped in pecan bacon, on creamy, not-too-consistent grits with the savory and sweetness balanced nicely. Mr. B's Barbecued Shrimp, the specific dish that had been raved about, was an adventure. The large gulf shrimp were served New Orleans style, complete in their shells, with a peppery, brothy sauce and French Bread. The cut of beef in the Truffle Butter Filet Mignon was flavorful and tender, not overwhelmed by the truffle, and served with sliced garlic potatoes and sautéed spinach. The bread delivered before the meal in a Mr. B's bag, was strong sourdough and was perfectly baked. Mr. B's renditions of Lemon Ice Box Pie and Hot Buttered Pecan Pie were taken to go after the meal, and did well even after waiting some time to be served.

From my vantage point, I was able to observe the full team service effort. First, there were dozens of black and white-uniformed staff members buzzing about, not in a frenzy, but quietly and quickly. The kitchen churned out plates like clockwork, exchanging and adjusting dishes as requested. When someone left the table, a staff member promptly picked up and folded their napkin and placed it across the arm of their chair. I overheard a table captain asking a server to return the table's salads to the kitchen and to ask the kitchen to slow the entrees, as the table had just gotten into their appetizers. Our to go items arrived with an extra Bread Pudding, just for us to try. The demeanor of the staff was always pleasant, but with a seriousness toward complete care of their guests.

Mr. B's delivered a most-efficient experience in the midst of a busy evening, without my having a reservation, and without feeling too formal or stuffy. It is easy to see why it garners awards as a business destination. The quality of service was more than matched by the authentic foods full of local flavor. For business and pleasure, Mr. B's Bistro is a good choice.

Mr. B's Bistro - 201 Royal Street, New Orleans, LA  70130 

Simple Service - Make Change

Attention to finer details is important to overall satisfaction, and continues through the completion of a dining experience. 

Relatively often when paying with cash, a server will bring change after rounding up to the next dollar. If the check were $74.65 and I paid with eighty dollars, the change would be the five bills, without the thirty-five cents difference. I know...What is the big deal? It is a trivial amount, and I admittedly leave most coins on the table. But whether from dislike of recollecting and accounting for leftover change, laziness toward counting it out initially, or encouragement by management, it is presumptuous for a  server to keep the change unless it is initiated by the customer.

This technique annoys me tremendously, and can have lasting effects. Questions come to mind about the server's demeanor throughout the meal, or where else the server and even the restaurant might cut corners. The immediate result is an automatically lower tip, more than making up for the missing coins. But more than a couple of bucks on this visit, I will remember the action if I return, and avoid the server. And, if the entire dining experience were average, keeping change might easily tip me over to the decision of not returning at all. 

Counting out a few coins is an easy way to avoid irritating a customer. If a restaurant accepts (or requires!) cash payment, it should be policy for servers to give change in the full amount. Or, to leave a subtly impressive parting shot, round down to the nearest dollar, and return a little extra. It will pay off, now and in the future. 

Keep Tasting - For Wine Satisfaction

I have regular conversations with people who have frustrations with finding wines they enjoy. Some even conclude that they do not really like wine! They are typically lighter wine drinkers, and have limited experience tasting different styles. I always ask if they have a favorite from the past, and what it was. If they have one, it becomes easy to recommend options. If not, then the answer is likely to try more wine. 

At a recent tasting, I tried fourteen wines, seven each of whites and reds. While I would happily drink most of them, none were overly impressive to me, and I did not have a favorite. This is rare, but it was a small event, and when it does happen, the only course of action is to prepare for the next tasting. 

If finding the right wine for you is a challenge, simply keep tasting. Take advantage of wine by the glass and sample pours when dining out, and make notes about your likes and dislikes. Ask advice from knowledgeable restaurant staff members, wine retailers, and friends. When you find a wine you like, buy a bottle of it, and a couple more from the same region and year for comparison.

There are too many good choices, literally thousands of wines, for you to not really love what you are drinking. But with this volume, the overwhelming majority of wines are not going to be something you love, so press on. Experiment often, and you will discover wines that you find to be satisfying. 

Six Months Of Van The Wine Man

It has been a busy six months since I started Van The Wine Man, with wine and restaurant service experiences from coast to coast. Thank you for reading and connecting with me along the way, whether online or in-person.  If this is the first time you have visited my blog, or if you want to look back with me, here are my most-popular posts to date:

Dave Danhi Thinks Grilled Cheese Needs Veterans, And Wine

The Total Guest Experience - Devin Zendel Of DB Brasserie

Wine Buying Strategy

Tasting Experience At Les Marchands Wine Bar & Merchant

Craig Collins MS On Austin And Professional Service

Best Of New York City Wine Service And Dining

Here are the standouts from my recent visit to New York.

Wine

1. Bergadano Barolo Sarmassa 2007 at Elio's - A smooth and sweet Barolo to accompany a rich veal dish.
2. E. Guigal Chateauneuf Du Pape 2007 at Peter Luger - On the lighter side, but accompanied the steak well.
3. Claudia Lacryma Christi del Vesuvio Dry Red Wine 2003 - Typically good Italian table wine in a Little Italy restaurant.
4. Maison Roche de Bellene Bourgogne Rouge Vieilles Vignes 2011 at Les Halles Downtown
5. Nicolas Feuillatte Brut Rose at Buddakan

Service

1. The Carlyle - See my review
2. Bergdorf Goodman Bar - While the restaurant was booked, with even a wait for the bar, the busy bartender quickly knew just the martini I was after. 
3. Ritz Carlton Battery Park Bar - Bar service at night was good, but Victor took note of me mid-morning. I was looking for the coffee service, which had been taken down, and a light snack for the road. He promptly returned with a large coffee and a box of baked goods, on the house!
4. Peter Luger - Thorough service from seven people over the course of an hour.
5. Les Halles Downtown - Excellent service from one waiter over the course of an hour.

Dining

1. Elio's - A serious old school Italian eatery served up a fine prosciutto and gorgonzola-stuffed veal chop, but I could not stop eating the bowl of al dente angel hair with garlic and parmesan.
2. 21 Club - The classic "Speakeasy" Steak Tartare, matched by perfectly round, thin, and crisp Chicken Paillard with arugula.
3. Peter Luger Steak House - Steak for two, creamed spinach, extra thick bacon, and extra-extra Peter Luger attitude.
4. Les Halles Downtown - See my review
5. Katz's Delicatessen - Pastrami, period.

Best Cocktail

Brooklyn Gin Martini with Lemon Peel at Bergdorf Goodman Bar

The Carlyle - Superlative Service In NYC

Outstanding service is easiest when all proceeds according to expectations, but what happens when issues arise? My wife and I recently stayed at The Carlyle to celebrate our anniversary, and our timing was anything but on-schedule. Here are several examples of how the staff worked around our timing to deliver complete satisfaction. 

Upon arrival just after noon on Sunday, our room was understandably not yet ready. An enthusiastic and friendly Patrick from guest services approached, said he had been "waiting for us", and wished us happy anniversary. He offered to assist with anything we needed, and arranged for prime dinner seating at Buddakan. While we were out, he had delivered to our room a beautiful flower arrangement, a small cake, and a hand-written note welcoming us. He also followed up a day after we checked out, attempting to secure for us some sold-out tickets we had requested. 

Returning after ten that evening, we were eager to visit the famous Bemelmans Bar, but the bar and Cafe Carlyle were closed for Sarah Jessica Parker's private birthday party. We settled into a cozy, open booth at the end of the lounge area intersecting entrances to the Carlyle Restaurant, Bemelmans, and Cafe Carlyle. We caught the attention of one of the staff members buzzing between the closed restaurant and the party, and inquired about coffee and tea service. We were surprised when only a few minutes later, a waiter brought a tray with fresh coffee, hot water, a tea selection, and all the usual accompaniments. We were checked on frequently, though we were the only ones being served in the lounge. 

The next morning we arrived in The Carlyle Restaurant toward the end of breakfast, and I desired to order from the menu instead of partaking of the buffet. The restaurant was close to empty, staff was light, and we found ourselves being waited on personally by Norbert, the general manager. I ordered corned beef hash, which he warned kindly was cooked to order and would take twenty minutes. While tending to changing the restaurant over for lunch, Norbert stayed nearby and made pleasant conversation. When my wife pointed out an elephant sconce that was hanging crookedly, he was aghast, adjusted it promptly, apologized, and thanked her. This personal service and attention to detail is clearly ingrained in the staff from top to bottom. "I'll see you tomorrow", Norbert said as we departed.

Which leads to another point. From the initial greeting, to Norbert's comment, to numerous elevator bellmen, and even housekeeping, nearly everyone called us by name and appeared to be working around our schedule. There were some coincidental statements, and some leading questions, but primarily, I felt that the staff knew us, and cared enough to have an idea of when we would be coming and going. Most impressive!

For our second trip to the restaurant, we were too late for breakfast altogether, and it would not re-open for lunch for over an hour. Norbert sat us up at "our table" in the lounge area, where we enjoyed breakfast with full service. We again felt that we had a private dining room, and never wanted for attention.

Service at The Carlyle was frequently and promptly adjusted to make us happy. Whether for a special occasion, or conducting serious business, it is all you would expect based on its price and reputation.

The Carlyle, A Rosewood Hotel - 35 East 76th Street, New York, NY  10021

NYC Wine And Dining - Les Halles Downtown

Brasserie Les Halles, with two locations in Manhattan, boasts much history and hype. The juice blend that became V-8 was originated in the building that houses the Park Avenue location. Anthony Bourdain was formerly the executive chef there, and features the restaurant frequently in two cookbooks, Kitchen Confidential and Anthony Bourdain's Les Halles Cookbook. I recently visited the downtown location on a Friday night.

After a late night arrival near the Financial Distrct, Les Halles Downtown was a casual scene where it was easy to get a table. The main room was dark and seductive, with several couples and groups huddled at tables or along the fabulous bar. The bar stretches nearly the full length of the restaurant on one side, with shelves full of wine lining the back wall on either side of a large clock. Exotic red wood panels break up the golden yellow painted walls, with posters and prints positioned throughout. It is an authentic setting, one you feel you would find in Paris, with dining to match.

I started with Salade d’Auvergne, with arugula, bleu d’Auvergne, roasted walnuts and apples. Dinner included Mignon de Porc “Maison”, a pork tenderloin, with garlic confit and mashed potatoes, and classic Coq au Vin, with plentiful bacon and mushrooms. For beverages, I tasted the Spiced Mojito, made with lemongrass jalapeño syrup, and muddled mint, topped off with ginger beer, and a Maison Roche de Bellene Bourgogne Rouge Vieilles Vignes 2011. The wine, an entry-level Burgundy, was earthy and dry, with tart berries and good length that paired well with the flavors of the entrees. The wine list was not large, but had good variety among mostly French selections, all attractively priced. Upon another visit, I plan to have one of the prime steaks, billed as "American Beef, French Style".

It could have been that I had one of the few tables being served at the end of the night, but service was pleasant and attentive from a primary waiter, who was assisted only for food delivery. While French service style may have a reputation for stiffness and air of superiority, I found myself feeling well-cared for throughout the experience, and would have gladly lingered for a coffee had time permitted. 

Les Halles Downtown delivered a thoroughly satisfying, and reasonably-priced, dining experience, and took me even further out of town than I was. 

Brasserie Les Halles on Park Avenue - 411 Park Avenue South, New York, New York  10016

Brasserie Les Halles Downtown - 15 John Street, New York, New York  10038

Wine Questions Asked: What Are Tannins?

This is a question I hear often, as tannins in wine are often referred too, but seldom explained. Tannins are responsible for the chemically induced reaction in our mouths that brings about the sensation of dryness, astringency, and sometimes bitterness. In short, wines heavy in tannin have spent more time with grape skins and stems, and likely in wooden barrels. When your tongue feels parched even though your mouth is full of red wine, or when the immediate reaction to taking a drink is to pucker your lips, those are tannins at work.

For a more complete explanation, here are two dynamically different links from great wine resources, explaining just what tannins are all about:

• Wine Folly - By Madeline Puckette, concise and colorful, listing wines both heavy and light in tannins 
• WineAnorak - Here, Jamie Goode takes a deeper, scientific approach 

I have a long friendship with tannic wines, having begun my wine journey on California Cabernet, and moving quickly to Barolos and other Italians made from Nebbiolo. Whether or not tannic wines are your preference, these articles will set you straight on the definition, and wines to avoid, or explore! 

No Tips - For Better Restaurant Service

Tipping is an altogether unfortunate custom in the United States. One that, in the end, satisfies no one. Neither restaurant owners, servers, certainly not busboys, especially not kitchen staff, nor I are happy with the current arrangement. In her article on the matter, Why Tipping Should Be Outlawed, Elizabeth Gunnison Dunn gave a solid list of evidence in support of the elimination of discretionary gratuity and its unequal distribution. (see point number six) Wholesale changes to the system are in order.

Camino restaurant in Oakland was highlighted recently for A Revolution In Tipping, after instituting a "No Tips" policy. Including the cost of service in menu prices, and spreading the funds among all staff members is not a new strategy, but one that has yet to become mainstream. Similar trailblazing has proven to be a controversial and high-risk maneuver, resulting in potential short-term discomfort, and intense scrutiny for operators and employees. However, as chef-owner Russell Moore stated in the Camino article, employees that are not comfortable with innovation of this nature may not be a good fit in the first place. And consumers that are unwilling to support included service might be happier dining on fast food. Would even Mr. Pink object to outstanding service being included in the price of a meal? I say remove the guesswork and awkwardness, and let the staff concentrate on delivering excellent service.

Bold moves like Moore's are sure to have impact, and will hopefully lead the way to an overhauling of restaurant service in the U.S. I would revise the statement on their site above, slightly. Maybe, "our price$ now include $ervice $o our employee$ can focu$ completely on your $ati$fying experience". As it is, Camino's policy is a big step toward breaking up the gloomy cloud surrounding this aspect of dining out.

Craig Collins, MS On Austin And Professional Service

I met up with Master Sommelier Craig Collins as he took a breath from a schedule that appears overwhelming to a mere mortal. In the process of juggling regular duties as Beverage Director for ELM Restaurant Group's three existing restaurants, he came from staff training for Italic, the new Italian concept whose opening was only two weeks away. These alongside his two-week-old activities as a new father, and all taking place during the excessive busyness of SXSW. Without his head spinning, he took time to drink a beer and share some of his experiences and philosophies on Easy Tiger's hopping deck. 

from italy to austin

Craig shared how he fell in love with wine while studying abroad during college in Tuscany, where he became enamored especially with Italian wines. It was also where he solidified his friendship with Chef Andrew Curren, now owner of ELM. Italy's food and wine culture made a deep impression on him. "Family and food are the most important things there, and family is not just family, but also friends, with closeness and togetherness. I think that's great." The roommates determined to follow their passions of wine and cooking, and often discussed opening a restaurant, with Craig front of house, and Andrew in the back. But soon finding himself working for an Italian-specialized wine importer in Austin, Collins thought he was set. "I had never worked in a restaurant. I thought I was an importer for life."

renowned for service

"Ten years ago, there were no Sommeliers in Austin, and now there are fifteen to twenty beverage-focused programs," he said. Austin is growing and changing, and part of this scenario is an acclaimed, chef-owner and beverage-driven restaurant service culture. Craig is one of a few original Austin Sommeliers that studied together and have remained instrumental in establishing the improvement and expansion. The results include a broader range of fine dining establishments, an emphasis on beverages, and attraction of national attention. Advancement and changes have also come for Collins. A year after he passed the Master Sommelier exam in 2011, the documentary SOMM contributed to Sommelier becoming a mainstream and highly-sought position, particularly in a growth market like Austin, further increasing the local talent pool. Along the way, Curren convinced his old friend to join ELM to open a French themed restaurant, ARRO. 

Four restaurants later, with more in the works, ELM as well as Austin is booming. Collins and others have ensured that careful attention is directed toward developing the next generation to carry on highest levels of service. He is cautious, though, about the flavor of hype given his profession. "I don’t want to bring back the pretension to the position, or for it to sound like it is a rock star life. Everyone knows now the work it takes to become a Master, but the work after you pass? It’s more. Instead of focusing on a singular goal, you have many focuses, and it's harder. People have expectations." To be sure to keep up with expectations, he maintains an impressive standard for communication. "I try to respond in twelve hours, not twenty-four. That is the expectation I set for myself." I can attest. Unknowingly, I emailed Collins about meeting on the day his son was being born. Even then, he replied by the next morning. 

As Craig described preparing meals and stocking his refrigerator for his wife while she gets used to life with their baby, (a menu of foods that she can eat one-handed) it was clear that delivering satisfying service is his way of life. Roles as family man, restaurant group manager, and industry leader do not prevent him from making even random strangers like me to feel well cared for. Summing up how he manages a stacked and constantly changing schedule so completely and pleasantly, he said. "That is professional service." 

Wine Forum Of Oklahoma - Picks From The Grand Tasting

The Wine Forum of Oklahoma took place last weekend in Stillwater, with wine education sessions and the grand tasting. I tried forty-six wines in the big white tent on the Oklahoma State University campus. Here are the standouts:

1. Stoller Family Estate Reserve Pinot Noir 2010 - A delicious wine from the Dundee Hills of Oregon. Sweet spice, raspberry, and tart earthiness. $45
2. Elyse C'Est Si Bon Naggiar Vineyard 2011 - C'Est Si Bon means "It's so good". This Rhone style blend, primarily Mourvedre and Grenache, delivers. $28
3. Gerard Bertrand Cuvee Thomas Jefferson Cremant De Limoux Brut 2012 - History of Limoux in southern France traces back to the sixteenth century. Excited bubbles, with flowery sweetness. $18
4. Canard Vineyard Zinfandel 2011 - Rich and ripe fruits, with spices and vanilla hint. A big, thick-necked Zin. $45
5. Spann Vineyards Cabernet Franc 2011 - A pleasantly smooth and round wine, for drinking alone or lighter dining. $27

Dave Danhi Thinks Grilled Cheese Needs Veterans, And Wine

Dave Danhi has compiled a storied career as an award winning chef of renowned restaurants, including Roxbury Supper Club and Water Grill in Los Angeles. More recently, he created one of the most popular food trucks in Los Angleles, The Grilled Cheese Truck, and built his vision into a one-hundred-million-dollar IPO. I had a conversation about what is next for Dave over wine before his SouthBites presentation at SXSW Interactive.

u.s. Veterans and Military Bases

The Grilled Cheese Truck franchise plan is for the first one-hundred trucks to be run by veterans. Retired General Wesley Clark is signed on to promote the program and recruit veterans. Management of a team, maintenance of a truck, all the operations involved in a restaurant, scheduling of locations, and complying with legal requirements all come into play on a daily basis for a food trucker. Dave feels that the training, skill set, and mentality of qualified military personnel make for a model food truck franchisee. Locations are expected to be easily accessible for military bases, with airports to follow.

Upscale Grilled cheese, With Wine!

In the future, Dave plans for brick and mortar, sit down versions of the Grilled Cheese franchise, which he expects to become hubs of their communities. You might order your custom grilled cheese, then receive assistance with the best wine pairing while you wait for it to be made. A "between fast and fast casual" atmosphere will keep service simple and brisk, while patrons will feel comfortable hanging out or watching big screen televisions. Some screens will feature dedicated live feeds of social interaction, where photos and conversations are shared in real time. Gourmet food and wine in a cool, casual setting. 

Who would have thought that a simplest staple like the grilled cheese sandwich could grow from a single food truck into a multi-faceted national brand, complete with a cause. Dave Danhi saw it, and appears up to the task of making it happen. I look forward to, say, a Plain and Simple Melt of sharp cheddar...with Barolo!

Don't Run Out Of Wine - Simple Service

You put time and effort into deciphering a wine list, find the bottle that excites you, wait with anticipation for an extended time, and the server finally reports that the restaurant is out of it. Matthew Kaner names this scenario as a motivator for the "no wine list" concept of Bar Covell. Few occurrences have the ability to crash and burn a dining experience faster and more decisively.

A restaurant verifying available wines before each dining window should be an obvious and increasingly easy task. Wines without sufficient number can be removed from the list, or at the very least the wait staff will be prepared in advance for selections with limited quantities. Wines that do run out can be crossed off the list (or board) to notify staff and patrons, and manage expectations.

Why would management take a chance that you will not order that wine?  Simple, consistent inventory management and adjustments, along with courteous communication, will insure the restaurant always has your wine satisfaction in mind. 

Chez Nous - Fabulous French Off Sixth Street, Austin

Chez Nous is an intimate French bistro waiting to impress, yet completely unexpected at its address just off Sixth Street in Austin. I enjoyed two late night dining experiences during the managed chaos of SXSW, with an interesting variance in the satisfying service.

The first visit was on a busy Friday night around ten. When I asked if they featured a good selection of French wines by the glass, the first staff member gave me a puzzled expression, confirmed the wines, and showed me to a table. Another server appeared concerned as I deliberated for several minutes over a glass of wine and salad. Five members of the staff visited my table to check on me throughout the evening, keeping me pleasantly content. About the time I declined anything further, I had a change in plans and decided I would have dessert. A server, having presented the check, appeared impatient and did not come back to the table that night. Nonetheless, I was well cared for as I enjoyed dessert and coffee, and I made plans to return another night for a full meal.

The second visit was on the following Tuesday night at eight, not quite as active in the restaurant. My primary server became the same person that did not return to the table on the previous evening. She recognized and greeted me enthusiastically. I concluded the previous events had been coincidence, as she and the team provided even more attentive and well-rounded service. Teamwork among staff members, which include the three French owners, was smooth and efficient, delivering a classy casual experience. 

Wine choices were many. My first night glass was Lascaux, a dry white blend from Languedoc. For the big meal, a nice Les Galets De Sauveterre Cotes du Rhone 2011. On both nights I had Salade Lyonnaise with a poached egg, the second night with large crumbled lardons. The server recommended Cotes d'agneau Manon, New Zealand lamb chops with a white bean ragou and broccolinis, as well as Entrecôte bearnaise, a ribeye with frites, which were excellent. For dessert, I loved the Profiterolles, two ice cream filled pastry puffs with chocolate sauce. Their "coffee" is a firm, bold Cafe Americano, which I was also thrilled to receive as my coffee to go.

Chez Nous has charming French country and vintage decor, complete with fresh flowers on the tables. A fun and interchangeable team will see to your needs and happiness diligently. The broad and authentic French menu is what Chez Nous is all about, though. It is understandable that they have thrived in such an unlikely location for over three decades, and is a total package that is to be desired.

Chez Nous - 510 Neches Street, Austin, TX  78701

Best Of SXSW Austin Wine Service & Dining

In Austin for the always insane SXSW Interactive, which now includes expansive food and beverage programming, there was not sufficient brain power or time for a proper tasting. Also, as always, I enjoyed a good selection of wine lists and experiences.

Wine lists

1. Carmelo’s 
2. Chez Nous - Small and fun, encouraging your French experimentation with several by the glass choices.
3. Second Bar + Kitchen 
4. Max's Wine Dive - Good opportunities to try bottles that were opened the day before, but larger pours would be even more attractive.
5. Vince Young Steakhouse 

Service

1. Carmelo’s - Fast, frequent, and everyone is smiling.
2. Chez Nous - Service from five people in a small, cozy space. Accommodating and on-point.
3. Second Bar + Kitchen - Great from the start, when the hostess noticed the table wobbled and worked on the base until it was balanced.
4. Biscuits & Groovy - Service from a food trailer? A great display of anticipation, from what to eat, to where to find coffee around the corner.
5. Old Pecan Street Cafe - They were happy to seat and serve us five minutes before close. 

Dining

1. Chez Nous - Lyonnaise salad with bacon, lamb chops with white bean ragu, French wine and service. The Profiterolles dessert is special. Their "coffee" is a bold Americano, even to go.
2. Gus's World Famous Fried Chicken - Having dined at multiple locations, this is second only to the Memphis original. Crisp and spicy!
3. Biscuits & Groovy - Gloria Gaynor. Johnny Hash. Creative, cool, and delicious. 
4. Easy Tiger - A fabulous chocolate almond pastry, filled with almond cream in the bake shop for breakfast. The beer garden for later.
5. Vince Young Steakhouse - It is difficult to beat a well-stocked bar and prime beef.

Best Cocktail 

Gin & Jam at Second Bar + Kitchen 

Whiskey Tasting - Vince Young Steakhouse, Austin

Tastings are not always exclusive to wine. Here are tasting notes from a small selection of fine whiskeys I recently enjoyed. 

Van Winkle Family Reserve Rye 13 Year - This was beautiful. As would be expected from a label that reads, "From Pappy Van Winkle's Private Stock". Vanilla came through early, with spice and pepper on the finish.

Jefferson's Presidential Select 25 Year - Also delicious, and my favorite of the four. Maple and wood surrounded spices. Smooth.

Willett Family Estate Bottled Rye 6 Year - A great contrast of sweet and spicy, all in one.

Colonel E. H. Taylor Small Batch - The lightest of the four, with sweetness and buttery smoothness.

The bar at Vince Young Steakhouse is massive, with a selection of wine, spirits, and craft beers to match! They were completely understaffed for my dinner experience during SXSW, but the bar alone is enough to bring me back for another try.

Vince Young Steakhouse - 301 San Jacinto, Austin, TX  78701

Mac's Bar-B-Que, Dallas - Nurturing Community

Mac's Bar-B-Que in Deep Ellum, Dallas, is the kind of restaurant you might expect to find in a smaller community in rural Texas, one where everyone knows everyone. Mac's is that kind of place, only with a much larger population, in its position just east of downtown Big D. Second-generation owner Billy McDonald greeted a dozen of his customers by name during my visit for a late weekday lunch. It was obvious by the animated conversations that Mac's is a hub, where regulars congregate, regularly.

Although it was my first visit, it did not stop Billy from treating me like he knew me. While I deliberated over the smoked sausage or hot links, he interjected, "Let me take care of that," as he presented freshly-cut, thinly-sliced samples. I settled on the hot link, which contained finely diced jalapeño. Billy cut and plated everything while I watched, before I settled at one of the twelve tables. My tasting including Saint Louis Pork Ribs, wonderfully crispy french fries, a beef brisket baked potato, and sweet beans. He sliced the hot link very thin, so that they resembled chips. The ribs were tender and conveyed a thick hickory smoked flavor as promised. A milder, semi-sour sauce accompanied the meats. 

When there were not people waiting to order, Billy spent time sitting at various tables, talking everything from smoked meats to local politics with customers. When I asked about being a fixture in the local neighborhood, he spoke of the effect of being in almost the same location for sixty-three years. This is actually the third address for Mac's, but all were within walking distance of the current restaurant. He talked of the importance of consistency, both in product and service. "People have expectations, and we are here to deliver." On being in such a competitive category as Texas BBQ, he said there have been a lot of changes, many brought on by larger companies seeking to dominate with scale, not necessarily good smoked meats. Regarding larger restaurants that seat hundreds in a loud environment, he said, "When you have wine, you want to be able to enjoy it, you don't want to drink it in a football stadium full of people...from a plastic cup." 

Billy carried on serving up delicious BBQ and lively conversations. The meats speak for themselves, but Billy's commitment to nurturing the Mac's community is the true special sauce.

Mac's Bar-B-Que - 3933 Main Street, Dallas, Texas  75226

Wine Drinking 101: Try More Wines

At a recent social hour, an entrepreneur I was speaking with said, “I need to find a way to learn more about wine so that when I order in a restaurant I don’t feel like an idiot.” He was pondering what books to read, or if he should enroll in a wine course. I encouraged him to simply try more wines. Lots more wines. 

Tasting enough wine so that you know for certain that you have found wines you truly like to drink is key to your wine drinking happiness. A broad range of tastings is the foundation of your learning experiences, from which you fine-tune personal preferences. You are sure to drink some wines you wish you had not, but do not be discouraged. If the wine you had with dinner is not something you would immediately be happy to drink again, move on and try another. With a growing abundance of fine choices, average wine, according to your personal opinion, simply will not do.

For the most educational approach to wine drinking, tasting in volume is the first class. And continuing education is required!

Best of Santa Fe - Wine Service and Dining

A brief, but satisfying, weekend wine and dining adventure. 

Wine

This trip was not focused on wine discovery, but I still found time for a few treats:

• Damilano Barolo Cannubi 2008 at The Compound
• Bodegas Toro Albala Don PX 1983 at The Compound
• Paolo Scavino Barbera D'Alba 2010 at Izanami

Service

• Izanami at Ten Thousand Waves - Kaz, Japanese Customer Service Manager, (their title) was everywhere. At the restaurant. At the spa check-in. Around the spa grounds. Always checking on me personally, attentively. Delivering messages between spouses creatively. My Izanami waitress was similarly attentive, taking extra time to guide me through a sake tasting and explaining the food items, like the Kinpira Gobo below. 
• The Compound - Alex and his team of five took very good care of us from start to finish. He was particularly helpful with wine selection, finding out our desires and recommending the wine that was drinking best at the time, and cheapest, of three bottles in consideration. 

Food

• The Compound - I tasted twelve food items, from Tuna Tartare to a chocolate snowball treat, and all were delightful in their own ways. Braised Lamb Osso Bucco with wild mushroom risotto and garlic chips was a replacement (for veal) feature that stood out.
• Smothered Breakfast Burrito at Tune-Up Cafe - Roasted and smoky the green chile sauce would have been enjoyable as a soup, but performed well over the bacon, egg, and potato burrito.
• Kinpira Gobo at Izanami - My surprise of the trip, with slivers of burdock root, and carrot, in sesame soy dressing. Light, simple, and startlingly therapeutic to nibble at with chopsticks. 
• Green Chile Breakfast Burrito at The Anasazi Restaurant and Bar 

Best cocktail

Blood Orange Margarita at Fuego Restaurant 

Coffee To Go - Simple Service

After dining out, coffee to go is one of my favorite things, a finishing touch that extends the experience, potentially for hours. I almost always ask for it if the coffee was good, even in hot seasons.

I am disappointed at the number of restaurants that serve coffee, but do not have hot beverage to go cups of any sort. I have had burning hot coffee delivered to me in a soft drink cup, too hot to hold comfortably, with a lid made for a straw-only. Some servers get creative, which I like. However, drinking coffee from a short, broad soup bowl can be unwieldy. I ponder how many gallons of good coffee, that could have been sent out with happier diners, are disposed of on a daily basis.

Shout outs for coffee to go are to Bouchon Las Vegas, and BBD II The Deuce, from my home plate of Tulsa. My waiter at Bouchon offered me coffee to go, surprisingly rare for a fine dining establishment. Cooley and the gang at BBD II almost always offer one to go. 

For simple service, coffee to go is one of the easiest, fastest, most-efficient, and cheapest ways to satisfy.