Virginia CV
Google
My husband and I, 75 years of age, chose "Thursdate" for our anniversary dinner. We were seated at a tiny corner table with three candles and rose petals, but told that the restaurant had NO HEAT! We wondered why it was open at all and I lamented the fact that I had not worn my fur-lined boots: my feet were freezing. Nighttime temperatures have been in the mid-teens; daytime temperatures in the low 20s; however, we had been cooking so much at home that we thought it would be nice to have someone else cook for us, for a change.
After a first course of cheese fondue with mostly small rounds of bread, to which four small pieces of carrot and celery and two each of broccoli and cauliflower and some cut green apple were included, we considered taking our leave: It was really cold. But we decided to stick it out. Our waitress, Brittany, should have at least been supplied a sweater or jacket. She did her best, though her training should include offering fresh ground pepper on our salads: She had the pepper grinder with her, but it was difficult to get her attention, being tucked back in a far corner.
When Brittany brought ice water, we asked for water that was not cold; it was cold enough, inside and out! She returned water with no ice, but it was still very cold, and we moved it as close as we could to the cook top. The chill didn't leave for a long time. Management might consider offering a hot, non-alcoholic, non-caffeinated drink for cold winter nights—especially if they open the restaurant without heat! My martini was good, but it was some time in arriving, even though we were the only patrons in the restaurant when we arrived. I did request Absolute vodka, as I'd never heard of their bar vodka. Unfortunately, there is no non-alcoholic beer available, which would have been my husband’s choice.
The main course followed our salads--Caesar and spinach, and they were good enough and sufficient, given the amount of food that is included in the four-course meals. One serving plate included broccoli, potatoes, and two pieces of zucchini; the other, the meats. I attempted to carefully time everything, and there was a lot of it. A huge problem is that the cooktop was not within my reach without my having to stand up, reach over, add things to the broth, fish for the things that were done, and sit down each time. I had to do all of the cooking, as my husband has hardware in both legs and a shoulder replacement: Not a candidate for the calisthenics that I endured.
My husband enjoyed the potatoes; we each enjoyed our single piece of zucchini; the broccoli became too salty, having spent too much time in the pot. The mushroom ravioli—one each—was tasty, and we enjoyed the shrimp and salmon; however, we didn’t get a lot of flavor from the chicken, the filet mignon, or the teriyaki-marinated steak.
Fortunately, although we were stuffed, the dessert saved the day: fresh strawberry and banana slices, chocolate-covered marshmallows, blondies, brownies, rice crispies, and waffles pieces, all of which we dipped into our favorite: dark chocolate. We laughed a lot, because we always do, trying to find the humor in everything, and were glad for the diversion.
During the night, I had a horrible reaction in my right sinus from the extreme cold and I was unable to sleep more than a couple of hours. The following day, I developed significant muscle pain in my buttocks from all the standing, leaning, cooking, scooping…and last night—two nights later—unbearable pain from my sciatic nerve continues as of this writing.
In conclusion, I would suggest that management CLOSE THE RESTAURANT if there is no heat in sub-freezing temperatures; that the small, awkward, corner tables not be used, as it is not possible to reach the cook pot without more athletic ability than I have; that some consideration be given for older people so they do not have to do said gymnastics, and that beverage choices for non-alcohol drinkers and for winter be considered.
