Okun on Food

Summer Reading

Restaurant  foodies,  have I got a book for you! If you don't mind a little "blue language" (make that NAVY blue, baby) you'll probably enjoy "Waiter Rant: Thanks for the Tip -- Confessions of a Cynical Waiter " by somebody who calls himself -surprise! "The Waiter."

This guy (I assume it's a guy)  has won all sorts of awards for his blog WaiterRant.net and the  book, published by ECCO  costs $24.95 - a  price I assume includes gratuity. (Joke.)

It's  been described as the front-of-the-house version of Anthony Bourdain's "Kitchen Confidential" and that's a fair comparison. It's not quite that good but it has the same macabre, over the top approach. If you're a  waiter now or were a waiter in a former life, you'll really appreciate it, especially the description of different types of tippers. I think he's wrong about tipping on tax (of course he thinks you should)  but  some readers will  identify.  Or the description of people who take forever to figure out what to order. I'm not a waiter but I appreciate the agony of that situation all right, since I always seem to be seated at a table with someone who can't make up his mind.

The book has some solid information in it, too. (Like why there's an automatic gratuity for larger parties -- because they take more time in the restaurant!) or whether or not the fish is frozen (chances are pretty good it is).

Plunk the kiddies down in front of the TV, seat yourself in a hidden corner someplace. Read it, learn and let me know what you think. 

Three cheers for the Red, White and Blue

One of the oddest stories to come out of the political fray this year is the report from the Denver Post that the menu at any of the parties sponsored by the 2008 Host Committee during the Democratic National Convention  in that city this summer cannot have any fried foods on it.

Plates have to be reusable; the food must be organic or local or both. And, here's the kicker: caterers have to provide foods in "at least three of the following five colors: red, green, yellow, blue/purple and white; garnishes don't count. (All the better to supply "nutritional  balance." )

Whether it does do that is not in question here. But the suggested color scheme sure sheds a light on the traditional red state/blue state divide, does it not? Of course, there are a few more practical problems that come with the plan  as well. Denver wants to be known as an ecological city Good for them,  but I'm wondering  how many of the delegates expected to show up at the 22-plus catered events will duck out for a hot dog as soon as they're able.   

Same ol', same ol'

TV isn't the only industry with spin-offs; the restaurant biz does, too. How else can you explain the vast number of Italian restaurants in Western New York -- practically all of which feature deep-fried calamari? Or, for that matter, think of the number of Asian/sushi dining places that continue to open around here. If one guy does well with a concept, the thinking must go, I can too. But a saturation point is always on the horizon.

It's true that I eat in a lot of restaurants, and that means I may see things in a different light, but I do think there are certain kinds of eating places that aren't very well represented in this area and that might do well. We have a good, healthy dining scene (at least for now), but wouldn't it be fun to have:

1) More Latin restaurants, Cuban in particular -- not just Cuban sandwiches but one with a more elaborate menu. A friend just brought me one from a place in Atlantic City called Cuba Libre, which seems to be a burgeoning chain. On the menu are the likes of Ropa Vieja (a sort of beef stew) and Arroz con Pollo (chicken and rice). Oh well, it's an idea. And while we're at it, how about more...

2) Vegetarian restaurants (especially organic ones).

3) Omelet places. Eggs are pretty much off the no-no lit now, in moderation at least. Crepes could be on the menu, too, and quiches. You could probably think of a dozen more ideas of your own.

Oh well. After all, you can't blame a girl for dreaming.

Paying the Piper

Why can't you get separate checks at restaurants in Western New York?

Some places do offer the service but plenty of others don't, and this is one of the most common complaints I hear from foodies/readers.

Seems to me that with all the computer and tech equipment we have these days, it shouldn't be a big deal.

And speaking of restaurant checks -- and I'm afraid we must -- why don't we ever see the table-side credit card machines in our restaurants? The server comes to the table with the machine, about the size of a cell phone, and the customer simply slides his card. The card does not leave the table. They are all over Europe in upscale places as well as cafes. Are we lagging behind here?

Chicken hunt

Questions, I get questions. All about where to find special and/or favorite dishes in Western New York.

Frankly, sometimes I can't answer. Here's an example: "My Mom loves fried chicken but never really eats it. Is there a place in the Buffalo area that you have found outstanding fried chicken? I would really like to take her for her birthday next week."

I love fried chicken too, but I really don't know a restaurant that serves it exceptionally well. OK. Everyone out there: What are YOUR recommendations?

Picnic Places?

Walking the trail at the Reinstein Nature Preserve Saturday reminded me again about how much I love to eat outdoors. So with summer on the immediate horizon -- or so they say --I'm thinking about prime picnic spots in the area.

My absolute favorite is the Niagara Parkway, the road along the river that goes into Niagara Falls. And the road that goes into Niagara-on-the-Lake is hardly shabby.

But both these places are in Canada and at lot of people are bridge-o-phobic this year. Who's got some really spectacular ideas on this side of the border?

"Yes, We Have No Tomatoes"

That title is based on a very old (1920) popular song "Yes We Have No Bananas," but it pretty much describes the salad and sandwich situation today as many restaurants pull the popular fruit (yes it is a fruit) from their menus in response to an FDA advisory that some tomatoes in some growing areas (both domestic and international) may cause d an outbreak of salmonella.

Read all about it just about everywhere, including my column in Life and Arts today.

But it's important to stay cool because this is probably only the first of many food alarms that will occur this summer. Our global food supply which brings us food from all parts of the world is a mixed blessing. Food grown locally is easier to pinpoint and to control.   

Meantime, how is the tomato scare affecting you?  Any thoughts on what you're doing to ease your mind?

A Diner's Market?

Just a thought based on my restaurant prices story today in the Life and Arts section:  With restaurant   food costs  so high and with  delivery and transportation costs increasing so rapidly, this may well be the beginning of a restaurant  "buyer's market ." Maybe we should call it a "diner's market" because  so many eating places may be inclined to offer deals to entice customers as the summer goes on.

There are signs of this already. Take a look at the ads in Gusto. More and more promotions, early bird deals, buy-one-get one free, half-price drinks and/or wine. We could go on. I'm mentioning this not to crow over the restaurateur's dilemma but as consumer advice. Going out to eat is fun and if you can do it in a cheaper way, so much the better.

And, if by eating out, you can help the good folks in the restaurant business out of the jam, they're in right now? Well, that's better yet.

Enhancing taste?

"Dancing in the Dark" has been the name of at least two popular songs that I can think of, one that made the rounds in the early 1930s and became a standard and the other introduced by Bruce Springsteen. Question: Will DINING in the Dark reach equal prominence?

The thought came to mind as I learned about one of the more unusual dining twists I've seen recently --and we'll all be seeing more twists as restaurant prices escalate and disposable income stays the same --called "Dining in the Dark" at Frog Hair on Transit Road in Williamsville. (I reviewed the restaurant today in Gusto.)

Anyhow, this is the deal: the restaurant plans to serve a five-course meal June 19 in a totally dark room, all the better to taste and identify what you are eating. The servers will wear night vision glasses. The emphasis, you see, is on your other four senses - taste , smell , touch and, I suppose hearing. Not bad training for a budding  foodie.

The experience isn't cheap. it costs $95 per person which includes drinks but it might prove, uh, interesting.  Call Frog Hair for more details. And if you hear about a restaurant promotion, that's equally unique,I'd like to hear about it.

(Photo: Laura Slawiak and Ann Skrip in the Frog Hair dining room. Photo by Sharon Cantillon/Buffalo News.)

 

What's your favorite green leafy vegetable?

Today was lettuce day. A lettuce day and how! In my story on Page C1 in today's Buffalo News, I'm discussing  some of the more common types of lettuce and greens that are available  in Western  New York now (or soon).

So here's my question to you?  A dessert island question in a way. We listed nine  different greens in all --  iceberg, romaine, radicchio, red leaf lettuce, Boston lettuce, arugula, dandelions, fiddleheads and escarole. Anyone out there want to vote for a particular favorite on that list? We'd also like to hear about some of your favorite (simple) ways to prepare it. (For what; it's worth , if I had to choose one lettuce to pack in my bag, I'd go for the romaine.)

For some ideas, check out the slide show on greens at www.buffalonews.com/webextras