I don't know why I haven't written about it, because having a behind-the-scenes view of an upscale, Upper East Side restaurant isfascinating. It's kind of like a more hectic version of Ratatouille with people instead of rats and lots more filing. There is a whole crazy world of printing menus, answering phones, and on-the-fly decision making existing on the other side of those swinging doors that your waiter comes out of, carrying your perfectly presented entree into the softly-lit, flower-filled dining room.
It's pretty much like this.
I wish someone had a manuscript about it that they could send to me!
My author, Brianna, is going to be staying with me this weekend so that she can attend Prospect Agency's annual Old Stone House Soiree (more about that next week!) and I will be taking her to the restaurant for dinner one night. I'm looking forward to being on the other side of those swinging doors and sampling the spring menu.
I already know that the filet mignon and our signature chocolate dessert are wonderful (thanks to all my sous chef friends!), and I'm trying to decide if I want to stick with ordering those items or trying some of the other dishes that I am constantly describing to guests over the phone. We do have a main dish with something called "ramps" in it that I'd be interested to try....anyone know what a ramp tastes like?
This is what ramps look like, which is sort of what I always imagined rampion would look like (aka the food in the witch's garden that Rapunzel's mother intensely craves).