A new restaurant opened in town and this evening we made our first visit.  It was started by a chef with actual culinary training.  It is easy to tell the difference.  The clue that this restaurant was started by someone with culinary training can be seen in how the staff were trained.  The staff understand decorum.  Decorum makes a big difference in the dining experience.

In far too many restaurants, the diner is met with a wait person who asks “What can I get for you guys”?  Now, I’m speaking to those over, say, 35 years.  Have you noticed this linguistic phenomenon? Wait staff at restaurants are only too keen on referring to adult persons as “you guys”. 

Am I the only one who bristles at this?? I do not care to be referred to as “you guys” by teenagers or 20-somethings. This is how 8th graders refer to each other.  Is it too much to ask of the adults who run these businesses to help their younger staff learn how to address people? It assumes a familiarity that hasn’t been earned.

Our town in northern Colorado is fortunate to have a 1000 ton/year trout farm within a few miles, so fresh trout is abundant.  My wife had trout and it was excellent.  I had a Minnesota Berkshire porkchop that was stuffed with a chanterelle sausage and covered with a standard sauce, all atop diced and baked sweet potato.  The chop was tasty, though slightly dry.  But I myself can only prepare a perfect porkchop perhaps 10 % of the time. 

My favorite porkchop experience was at Emeril Legasse’s Nola Restaurant in New Orleans back in 2000.  I refer to it as the “Pork Chop of the Century”.  My God, it was devine.  If you ever have the chance to visit Nola’s, do it. The service is first rate and the food is out of this world. 

Nola also has a Turtle soup that is worth trying.  I will say, though, that the flavor is a bit strong. Reptilian dishes have never been high on my list.