I was in Los Angeles this week on business. It was my second trip to this same location...UBS offices in Century City. I do my typical thing: cab to hotel, cab to office, back to hotel, overnight, back to office, cab back to airport. Business travel is so glamorous.
Yesterday, I was paying more attention than usual...not taking so much for granted...being more perceptive.
As my cab rounded the corner toward 2029 Century Park east (the UBS office site), I saw a tiny sign: "craft."
I watch just enough reality TV to know that this is the restaurant of Top Chef judge Tom Colicchio.
So I get to the office and mention this to my colleague, Jon. I'm delighted that Jon is "game" and takes the initiative to see if we can get in. His first google search calls a reservation at craft "impossible" ... a 2-month notice required. Like Martha in an earlier post, Jon won't let the hype deter our strong desire to seize the day and try craft. So he called and we promptly acquired a 6 p.m. reservation--perfect for our East Coast body clocks.
Yesterday, I was paying more attention than usual...not taking so much for granted...being more perceptive.
As my cab rounded the corner toward 2029 Century Park east (the UBS office site), I saw a tiny sign: "craft."
I watch just enough reality TV to know that this is the restaurant of Top Chef judge Tom Colicchio.
So I get to the office and mention this to my colleague, Jon. I'm delighted that Jon is "game" and takes the initiative to see if we can get in. His first google search calls a reservation at craft "impossible" ... a 2-month notice required. Like Martha in an earlier post, Jon won't let the hype deter our strong desire to seize the day and try craft. So he called and we promptly acquired a 6 p.m. reservation--perfect for our East Coast body clocks.
Food was delicious and lovely. We both decided to be a little more adventurous than usual. Why not? The menu had so many amazing choices!
Fortunately, things were served "family style," but not in an Olive Garden sort of way. Instead, generously portioned (and priced) entrees were placed in the center of the table with proper serving utensils. Jon and I were able to share everything without that business-dinner awkwardness (honestly, who would "share" entrees at a business dinner?). Our entrees: Alaskan Halibut in Bacon Broth and Diver Scallops with Vermouth Butter. Both were fabulous.
Jon coined the term "afterglow" to describe how the flavors lingered between bites. Everything was prepared simply (not at all pretentious), but completely elegant and sophisticated. And flavors definitely lingered...whether it was cocktails or side dishes.
The service matched: simple, sophisticated and elegant. Completely subtle. Not at all pretentions. Kerry, our server, was just like Jon's daughter Tracy. He told her this at least five times.
I am certain that we were sitting among chieftans of industry and glitterati of various sorts. I'm just not good at spotting those "types." Except for one...
Half-way through the Halibut -- and while Jon was telling a story about daughter Suzie's upcoming wedding in Portland -- I start twitching and trying to get him to look over at the four-top being escorted directly past us by the hostess.
Again, I'm no celebrity-spotter, but I know Willie Nelson when I see him!! And there she goes, putting him right behind me...on the backside of my banquette! (Picture to be posted here soon).
Jon and I agreed, it was one of those prized and memorable evenings. I'm not sure what we'll talk about more: the scallops with afterglow, ginger mai tais (afterglow), maple bacon ice cream (afterglow), or seeing Willie (jury still out on the afterglow. Maybe if it were Harrison Ford...).
I'm just glad that I was paying attention as the cab worked its way to the office that morning!
Pick up your head from your Blackberry and look out the window the next time you're out of town. You might notice something new. A new adventure. Take it in. Then enjoy the afterglow.
