Ever have a chef call you the day before your upcoming restaurant reservation and ask if you have any special requests? I have. That's the day Bandol became my favorite restaurant. Chef Erik himself called to confirm our reservation and learned that I love tuna. He made me a five course tuna tasting menu.
On each visit, he made it so easy to slip out of work mode - and create a "this is going to be a special evening" attitude by having complimentary glasses of champagne presented seconds after arriving. Aaah...I used to love going there. The service was intuitive, not stuffy. The staff was knowledgeable about wine and created perfect pairings. And Erik always made a visit to each table to ensure that his creations were exceeding his guests' expectations.
He's passionately promising more of the same with his soon-to-open Evangeline restaurant:
...Points of finesse I expect from my staff should translate into a comfortable dining experience for the guest. Spill wine. Slurp the bordelaise off the plate. Get loud. Celebrate. Start an impromptu game of twister. Put your meal on hold, take a nap….whatever. The point, is that our command is your wish. Whatever level of cuisine or service we achieve, I can guarantee we will revisit each technique in hindsight, to ensure a pleasurable and enlightened experience for you the next time.You pour the wine, we'll bring Twister. Portland is ready and waiting for Sexy, Classic French!
6 comments:
I was curious if Mims has ever been reviewed, and, if not, why? I have been to Portland many times over the past four years and not seen many reviews of it. It looks like an o.k. place... whats up??? chef 124s@live.com
Portland Food Map has 4 local reviews, including one from this past fall of Mims.
I hate to be negative, but I do hope it has occurred to you that your name and blog bring you attention and service that the rest of us lowly patrons do not experience.
I only wish this were true! Bandol closed in 2006; I started the blog in April of 2007, and I didn't know Erik. He treated everyone wonderfully, which is why I am now such a huge fan and look forward to his next venture.
Tip: don't patronize those establishments who make you feel like a "lowly patron" - there are so many places that treat patrons as their special guests. I encourage you to frequent those restaurants (Hugo's, 555 and Bresca come to mind).
I love the food at Bresca but I have had some atrocious service there - asked to wait 30+ minutes on the sidewalk in lousy weather; incomplete orders; empty water glasses for entire courses; and how a waitress can disappear in that room I've yet to figure out. But the food is divine......
I'm honestly shocked! Kiera, the waitress who always waits on us is amazing...and what a memory! She actually remembers the wines we liked and disliked from the previous visits (and their wine list keeps changing). Give them another try and ask for her!
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