“I abhor averages. I like the individual case. A man may have six meals one day and none the next, making an average of three meals per day, but that is not a good way to live.”
– Louis D. Brandeis, U.S. Supreme Court Justice
Many moons ago I worked at a restaurant in New York called American Renaissance, and in the lower level of the building we had a bar called The Vodka Bar. It was just a name, we didn’t have any more vodkas than the typical bar did, but, it got people in the door to enjoy cocktails, wine, and a menu of “bar food” that was pretty upscale. Hell, you could order from the spectacular menu in the main dining room and enjoy as well, and many people did. So one night a critic, who was writing the $25 and Under column in the NY Times at the time, came in for a bite and a drink at the bar. We all knew who he was, it wasn’t his first time in either, and with no thought that he might be writing up our bar for the column (I don’t think you could dine for under $25 unless you just had an appetizer), I welcomed him by name. And, was treated to a 30-second blistering lecture about daring to do so because I should have known that that immediately meant he couldn’t review us and had to view the entire experience with suspicion. Did I mention that he was pre-inimitable at the time? Give me a break. In every restaurant I ever worked in in New York we would greet reviewers if we recognized them, by name, there was no big mystery about who they were – the whole “it’s a big secret game that everybody plays” is nonsense and just for press.
But it came to mind the other night at dinner when I and a friend had been invited by a restaurant owner Federico to come check out his new place. Now, obviously with the invitation it was known who we were and why we were there, and certainly no qualms about being greeted (though, actually, the waitress who seated us completely forgot to tell the owner that we were there until partway into the meal). But, things actually went a bit far the other direction – once he knew we were there, every time something was set down on our table, Federico was at tableside within a minute or so to ask if we liked it. Oh, and by the way, another local reviewer was at the table next to us on the same kind of invite and was getting the same treatment. Chill-ax, as they say. First, just too much of it, and second, it’s an unfair question to a reviewer who’s being treated to dinner (or anyone else for that matter, being treated to or not), and only results in, for the most part, us just saying the ubiquitous and uninformative “things are fine”.
So, we ordered up a few things that sounded interesting, along with a beer for my friend and a house special gin and tonic for me. The beer and some water arrived quickly. Then Federico made his first appearance, our waitress having figured out that she ought to mention us to him. He approved of what we’d ordered though asked if I’d mind if he showed off a bit at the bar and made me a different cocktail that he thought I’d like more than the gin and tonic. I acquiesced, after all we were guests. The two appetizers arrived. The potstickers, (empanaditas chinas) were strange… the filling was delicious, no problem there, but the dough had an odd texture to it that was borderline gummy. The springrolls were literally dripping with oil, completely soaking the lettuce and plate below them and turning the underside of the rolls into a soft mess. When Federico returned to the table he could tell we weren’t thrilled and before we could say why, asked if we found them too greasy. He then asserted that he likes the springrolls greasy and so that’s why they make them that way, and the potstickers are boiled first and then quickly fried in a pan – well that would explain it, generally one fries them first on one side and then steams them to finish cooking the dough on the other. But, they’re the way he likes them.
So this all sounds pretty awful, no? But it’s one of those strange things of living overseas in a place that isn’t known for this particular cuisine. Oh, there are plenty of Argentine sushi bars around, and more opening every day it seems. What to our palates back in NYC would have been completely unacceptable – the near salmon-only-ness of the local sushi, the constant use of cream cheese in virtually every type of sushi roll, and the dousing with sweet sauces – becomes commonplace and, well, acceptable. And on that scale, Wasabi’s isn’t bad, it’s actually, perhaps, slightly above average. Though, other than for reviews, I’ll stick with the places that offer up a selection of top quality fish and especially those that realize cream cheese is for bagels.
Cream cheese is, indeed, for bagels. This place sounds like it’s trying to be everything for everyone, which often means disaster. And I’m fine with greeting reviewers by name. But asking if they are reviewing the place, movie, etc., or continuously being in your face asking if you like a certain dish is probably rude and certainly amateurish. I’m not going to hover around a chef and keep asking how and why he does something. I’d let him do his job.
I guess because we were invited, gratis, he probably felt he had more leeway to be a bit more hover-y. But all that does is mar the experience.
[…] dinner for Henry and I to check the place out – my most recent invite having resulted in a less than stellar experience, I wasn’t looking forward to the possibility of not being able to write a good review. […]
[…] tuna, white tuna (which I’ve only seen here once before at a fish market, and offered once at a sushi bar but they didn’t actually have it), sea bass, prawn and octopus. I demurred on the “crab […]
Interestingly, five years later (and I was surprised that it was still open), this place ended up on the local version of “Kitchen Nightmares”, Pesadilla en la Cocina