Heather McNeil – amusements for your mouth

NEVER, and I mean NEVER in all my years ;-) of writing about food, have I ever critiqued an establishment before dining there. 

I am so impressed, so excitedly doing my own little high school cheer, over  how this restaurant handled a "critic", I not only have to GET there but I have to write about it BEFORE I get there!

The restaurant is "Tacolicious", which has certainly been on my radar, for obvious reasons...

Tacolicious= tequila+tacos+deliciousness? Booty-licious? Lick my lips...cious? Well, you get it!

I read about this on their website (which really reads more like a very experienced blog) with wonderful stories and enticements unlike any restaurant site I've ever seen. I'm serious when I say this, "This is a blog I would subscribe to."

Link: http://www.tacolicioussf.com

So here's the recap:

Some "la-dee-da" food writer gave them a very good review, but said that their margarita needed help.  Unlike a lot of restaurants, they went proactive.

"Maybe, we should re-think it."

"Maybe, it really isn't that good..."

Well, go read the recap on their website and see what they did!  

Here is a phenomenal example of a lack of ego...(always a good thing),

an openness to make changes, if necessary...(even though it might be cost prohibitive)

but mostly, a willingness to listen and then to tell the customer about it!

Tacolicious, if I could give you a standing ovation in print...here it is! You have set a wonderful example for the entire industry and done it positively, while simultaneously considering your customer first!

I cannot wait to try your margarita, dine at your restaurant, and write another blog about why Tacolicious sets standards far above expectations.

Sombreros off...to you!

In the day and age of service and social media, I cannot wrap my head around restaurants that want to dig their virtual graves by not giving the customer what they want.

And I mean it when I say, "please leave a comment below" and explain your reasoning, because I really need this explained to me.

A number of years ago there was a certain restaurant  in San Diego serving Kobe beef.  This was before it was all the rage and I am talking REAL Japanese Kobe Beef. The chef said it was basically "sacrilegious" to cook this steak medium or medium well.  Another establishment, also in San Diego, currently serving burgers, doesn't have ketchup, because the chef doesn't feel that ketchup "compliments" the burger. A very famous coffee place in San Francisco doesn't have half & half!

I could go on and on with examples, but the point is this:

Who the hell are you, "Mr. Restaurant" to tell me at which temperature I will eat my steak, or if I can have ketchup on my burger, or if I am allowed half & half in my coffee?

Seriously. have you ever heard the phrase, "customer service"?

If I am paying, why do you care? What kind of point are you making?  Are you trying to leverage some sort of "coverage" by being different?  Is your product not good enough to market without a gimmick?

This is appalling to me. Your customer decided to walk through your doors rather than  thousands of other doors and your gratitude is expressed by, "our way or the highway"? Are you THAT sure of yourself and your "staying power" that you don't need to take care of people?

Listen, if someone wants to spend their money in your establishment, how are they not entitled to have something "their way". This isn't asking you to concoct some special meal of insane ingredients that you'd need to leave and go shop for, to be able to prepare.  This is simple stuff!

Customer service WILL make or break your business!

Ever shopped at Nordstrom?

Ever stayed at a hotel that opened the gift shop at 1 AM to sell you some slippers?

It's common knowlege how much I love Ruth's Chris Steak House. Their steak is nothing short of perfection. But more than this, their service is impeccable. If you wanted your ahi burnt, served on top of a overcooked steak and covered in ketchup, you would get it. In the blink of an eye, without any hesitation, with, not even a hint of a giggle. YOU, their "precious customer", would be taken care of!

This is what it's all about.  We don't dine out to have the chef tell us what we are having and how.  Heck, most of us can get that scenario at home. Take care of us.  Make us feel special.  Make us happy to give you our hard earned money for a wonderful night out with someone WE care about.

In keeping with this, is the social media business.  If you are a restaurant and on Twitter (which you should be)...and you have people "following" you, you absolutely, without question, should be following THEM! Do you NOT care what they're saying about you? Do you think your aloof-ness makes you more desirable? I guarantee you that most, if they are following YOU, will be spewing wonderfully nice things about you to all their followers. Wouldn't it be nice to acknowledge them? Thank them?

Seriously!!! As my father would say, "Get with the program!"

This old school, information traveling slowly, from 1 person to another, is over.  The internet is making virtual applause or viral insults almost instantaneous. Cities which, 5 years ago, had 3000 restaurants now have double that!

How do you think these paying customers will decide where to eat?

I'll tell you...

They will go where they get what THEY want!

They will go where the food they order is HOW they want it!

And, they will KEEP going to the place that makes them feel special by acknowledgement and many gracious thank you's!

Out of every restaurant in your city, they chose yours!

How does that make YOU feel?

This blog has been described as "Sex and the City Meets Food", which I have to say is a gigantic compliment!  Although, I am not totally sure what that means. The fact that I like bed picnics, almost all libations and am single at 40 might have something to do with it, but on the eve of "Sex and the City 2", it got me thinking....

Food IS like sex.

We crave it...sometimes to our own demise. Bad judgement wins, on occasion, in spite of what is normally some very good will power.

So, we're hungry!

Or, shall I say...hungered?

It starts simply; a little hand holding, a little back rubbing, perhaps some kissing...just an appetizer...a morsel that makes you want more. Does anyone eat just one? It's the first course...just the beginning of what we always hope is a satiating experience.

okay, so that's the craving...

But how about the NEED?

Food sustains us, nourishes our bodies and our minds every single day. It is a basic essential. If you ask most women, they will tell you they don't NEED sex, but we think about the word differently. Firstly, without the extraordinary effort that comes before, you're just not "getting any". So, for us, it's a part...a number in the equation. The conversation, the adoration, the communication are indescribably important.

Have you had food without any preparation?

Have you eaten a steak without seasoning it first?

Have you ever touched an avocado for ripeness?

Smelled a mango?

If you become single after a significant amount of time, you may find the actual NEED does increase.  The refigerator isn't always full! You might have to run to the store, over and over and over again...and shop... and prepare... and cook... and then still have to decide if you can endure that gnawing feeling, that rumbling which is now mostly a decision somewhat like eating a taco off a tree stump in Mexico...They look good, you know they'll be fantastic, but they might hurt you later.

And so it becomes an emotional experience. Why do you think people overeat? Is it always about the food? Is it ever about the food?

In my life, food is sex.

I think about it, I dream about it. I genuinely love the comfort of it when shared with someone special.

But is sex food?

Does it fill your heart or does it just take the pain away? Does it make you want more, or is one meal enough? Could you live without it or do you wake up everyday in his arms and feel emotionally and physically nourished?

If you do, you are lucky beyond words.

Shoes and purses and make-up and dresses do wonders for how we feel...it's just part of being a girl.

But relationships and love and intimacy are the dessert of life, the icing on the cake, the happily ever-after.

So, to the ladies in relationships...

eat well today,

Devour those special people in your life that give you pleasure.

Put on those sexy shoes and leave the dress in the closet.

And if your single...

call your girlfriends,

drink some Cosmo's,

and buy yourself those shoes!

The world is your oyster!

Have you ever met someone one time and weren't able to get them off your mind?  Days later your still thinking about their smile, their eyes, maybe the way they smelled  and you just can't wait to see them again? Then a few years later your paths cross again and you remember how amazing they were, but something is a little different?

This is exactly what has happened to me since meeting Robert Foley.

Just to clarify, I am talking about the wine, not the winemaker.

The first time I had the pleasure of Mr Foley, it was the Charbono. "Truly unique, sometimes gamey, sometimes overtly fruity, Charbono is like the winemaker’s 'box of chocolates'."

If THAT doesn't sum it up!

What a spectacular grape!  Found in California, though very infrequently, it is the second most commonly grown varietal in Argentina. [You know they're going to have some great wines to go with all that meat!] Oh, and this one is exceptionally wonderful with it's almost inky quality and slight barnyardy aroma coupled with very deep fruit flavors. Can you say, yum? Seriously, my mouth is watering in this moment, just thinking about it.

I haven't had that wine in over a year and I swear, I can still remember how it tasted. So when I saw a Robert Foley Pinot Blanc on a wine list recently, I jumped at the opportunity to try another slightly obscure grape from this man. Well, it did not disappoint! In fact, it blew my mind and now I cannot stop thinking about it. [What is with this guy?]

Pinot Blanc is a mutated Pinot Noir grape which is pretty prevalent in France.  For years people have mistaked it, on the vine, for Chardonnay as the similarites are plentiful. But this tastes nothing like Chardonnay. Firstly, from Robert Foley, this grape never sees a barrel.  It is aged purely in stainless steel tanks and the result is stunning.  It has weight like Chardonnay, but with a silky, almost oily mouthfeel, with fruit that lasts forEVER.  I mean, a good few minutes between sips and the flavors are still lingering! I could still taste it!

This wine is stunning to me. It is such a welcome change to the line-up of whites that I generally drink,[which aren't bad at all] ,but this is different.  It is like meeting someone new...and your excited... and overwelmed with possibilities... and just dying to re-visit!

All I can say is, "Robert Foley, it's sooooo nice to see you again!" May we not wait so long next time!

For quite a while now, when people refer to Napa they are speaking of the valley and not the actual city.  This is because downtown Napa hasn't really had the draw that other areas have.  But, how this has changed.

The last few years, especially just in the last year, some amazing restaurants, wine tasting rooms and really great hotels have opened in Napa. So on my most recent trip, I decided I would try out the city life of the region.  This bodes extremely well for not having to drive.  Most places are within walking distance or a very short cab ride. 

My last trip I ate at a wonderful restaurant across the street from the Avia hotel.  I popped my head in and thought, " I want to come back and stay here." It had a very hip, stylish, slightly eclectic feel reminiscent of the Clift in in San Francisco.

Well, I made a great decision...

The room was a Master Tub Suite with a sitting room on one side and the bed and bath on the other, seperated by a fireplace.  Now when I say bath, this was a palatial soaking tub for 2 about 3 feet from the bed...ahhh, I could have dove in the second I saw it. The bathroom had a dual vanity, a walk-in shower large enough for 3 people with 2 shower heads. 

This room screams company...wine and bed picnics...bubbles in the bubbles!

Unfortunately, not for me.[Not this time, anyway.]

I arrived at 4 and had a wonderful chat with the Executive Chef Chris Aken of the Avia Kitchen and Wine Bar.  [You can see this video below.]

I don't know about you, but I never get "excited" about eating in hotel dining rooms. But I can tell you, after speaking to the chef for 10 minutes, I was thoroughly  impressed and couldn't wait for what was to come. They have, basically, a small plate concept, though they have added some full entrees. This is definitely California Cuisine and not a Spanish Tapas concept.

Chef Chris asked if I would like to order myself or if I would like him to decide.  Let me say, if a chef ever offers you the latter, you do it! It is such a wonderful opportunity to taste not only what's best, but what's the freshest and also demonstrates an overall sampling of the menu. Meals like this always leave a lasting impression.

My views on hotel dining changed this night...

My first course was an "All Natural Smoked Salmon" with confit potatoes and creamy horseradish.  This salmon looked and tasted like it was swimming minutes earlier. It was truly melting in my mouth.  He paired this with a Nicolas Feuillatte Champagne Brut. Champagne is the best way to start any meal! [or day...]

The second course was a "Sunchoke Barigoule". A sunchoke is a Jerusalem artichoke which is the root of a flower, related to a sunflower, which has nothing whatsoever to do with an artichoke. [got that?]. This preparation was steamed with some fennel, carrots, citrus segments and wild baby arugula. I cannot explain the freshness of this food I was tasting...

A little aside: this restaurant has their own garden.  It is not on property but tended to by the chef's wife and children.  How much do we love that? That is why this food tastes like this. Holy vibrant flavors!!!!

Remind me again? Where am I? Still eating in a hotel restaurant?

Only in Napa...

I take that back!

Only at the Avia Kitchen and WIne Bar in Napa.

Alright...course number 3! I have a little confession to make.  When this course arrived, I completely forgot what i was doing.  this incredible dish was staring me in the face and I started eating.  No camera, no pen, no thoughts, except...I want to eat this. I have to say, chefs work sometimes an entire career before achieving the "signature dish." Well, I'm not totally sure how old this chef is, but suffice it to say...he's young! And this dish is worth stopping in downtown Napa, parking your car and walking into a hotel to eat!!!!

Portobello Fries! Slices of portobello mushroom battered in some heavenly tempura-ish substance and fried to a perfect golden brown, served with a black truffle aioli, paired with a very woodsy-mushroom-esque Carneros Pinot Noir from Mayro -Murdick.

Seriously?

This is a culinary threesome! [Not that I've ever done that..]

I would have never put mushroom, with truffle, with more mushroom-y wine, but it was flawless.  I will be back for this! Like everytime I'm in Napa!

The next course...[ohhhh, I was so happy here]... was baby lamb chops with a vegetable "papardelle". This was fun...super thinly sliced zucchini, squash and eggplant rolled into a pasta shaped package served with the Obrian "Seduction" Merlot.

Then a Flat Iron Steak, cooked to a perfect medium rare and sliced over Trumpet Oyster mushrooms in a Cabernet Jus with roasted garlic and paired with a Trefethen Family Cab.

How much more could I take? This food was outstanding!

There was dessert...

a chocolate brownie crust topped with chocolate mousse and chocolate grenache [another threesome..]

and stewed berries with  creme anglais and a rolled shortbread cookie. Both of these were fantastic. Like the kind of deliciousness you'd want to take to your room...ohhh, if only you had company!

The Avia Kitchen and Wine Bar truly surprised me. Even if you don't stay here, the food is worth a visit.

My evening culminated in a rocking chair by the firepit, on the second floor, with a group of strangers laughing like old friends...

Every part of my stay at the Avia was worthy of another visit; the restaurant, delightful Chef Aken with his amazing talent, the serene room with the glorious tub...and OMG, I almost forgot to mention...

Dean and Deluca snacks! Yes! In the room!!!

Please, please make the Avia your new destination in Napa.

Hopefully we will meet eachother, by the fire, under the stars...[eating some portobello fries]

For an introduction to Chef Aken, click on the video below.

"Do you take wine to a restaurant?"

I have been asked this question many times. But let's start the conversation with...I live in California!  This makes a difference.

Here, it is perfectly acceptable to take wine to restaurants. I don't do it extremely often, but when I do, I have my reasons...

Reason # 1: The establishment has a "less than desirable" list. This is an infrequent occurence, but it does happen.

Reason # 2: It is a very special bottle that has been saved for the perfect occasion. These wines, most of the time, will not be making an appearance on the restaurant's list.

Reason # 3: The establishment has a "no corkage fee" policy.  To me this means, they encourage it! Rutherford Grill, part of the Houston's/ Hillstone Group in Napa, has this policy and it works.  Of course, every one in Napa probably has wine in their car.  But, people "in the business" frequent this restaurant, in part, for this reason.

Here's where the problem lies...

If you take wine to save money...bad reason!

If you take wine and don't tip on what would have been the amount of the bill...shame on you!

If you take a wine that's on the list...yea, not cool!

It's always a good idea to check with the restaurant ahead of time.  Corkage fees can range from $10 to $50.  So if your very special bottle is only worth $20, it might not be worth a large fee.

Remember this...

Always offer the server/sommelier a taste. This will be well received.

And, should you be dining with a few people, it's always a good idea to purchase something from their list.

Oh, I almost forgot... NEVER carry the wine in a paper bag. Either hold the bottle or purchase an appropriate wine carrier...slash "hot guy"!

[And you were thinking I wasn't going to go there!]