New Year’s Backfire

by Lee S. Wilbur

Eric, our young college student-waiter leaned over and said, “You might want to find another restaurant. I must tell you, I’d really encourage it. The kitchen is quite “challenged” tonight.

We’d gotten to “Cafe Italia” in North Venice here in Florida at the reserved time of 6:30 on New Year’s Eve 2010/2011. Any other New Year’s we’d have not set down before 9:00, but this year we were fortunate to have stepson Jason, and our four-year-old granddaughter Brooke visiting us for the week. And, in AJ’s ever-inquisitive manner of restaurant seeking, she had us go look at two Italians the week before. One we hadn’t located (found the next week) and this which, though only open for three weeks, came with a good pedigree of owner’s restaurants in Boston, New York, and two others in Florida. Blessings bestowed, she made reservations for a table for four.

I’d dropped the crew off at the door, parked, and found them ensconced at the bar in waiting mode. “What’s up?,” I asked, only to be interrupted by a verbal scuffle between the bartender and a waiter over how to enter an order on the computerized order system. Hmmm...

“Oh, we’ve got about a 15 minute wait,” AJ replied. “Gabby, the same girl that gave us information last week, is on tonight and said they’re running a bit behind.” Understandable for New Year’s Eve and a restaurant in business for just three weeks.

During the next hour we sat in the bar enjoying Martinis, wine and “Shirley Temples” for Brooke and waiting for a table. Chatter drifted about which was hard to ignore. “...bus tour with 64 was late...supposed to be here at 4:30, arrived at 5:30...running out of food...fighting in the kitchen...people leaving...”

I looked at Jason and AJ and asked what they wanted to do.

Jason, in his easy going and always ready for a bit of fun way says, “I really don’t want to go anywhere. This could be a blast.” We agreed and Gabby finally seated us though it took a couple of tries. The fun began.

Realizing that the evening would probably take awhile, food and drink delivery being slow, Eric the waiter encouraged us to order soon. Jason ordered calamari for Brooke and two orders of various bruschetta along with drinks for starters while we studied the well-rounded menu for entrees. Questioning trips to and from the kitchen ensued. The fridge was dry for several items. Noise level was Party “High,” Laughter Level “Low.”

A rather distraught, rather short, middle-aged, middle eastern gentleman stumbles by, cloth napkin stuck in his waist shakily asking tables and waiters “where was the men’s room.” Later we hear he was a heart surgeon, and had survived a heart attack in the bar. The group of 64 who arrived late was still being served. Jason says, “There’s no salt and pepper on any of these tables.” A well-dressed, elderly lady stops to speak to Brooke and tells us she’s from the “64” table and they’ve got reservations at the theatre for 8 o’clock. “Some of my friends have had way too much to drink,” she titters. “I don’t know what we’ll do. It’s already 8:15.” The 64 finally get up and wobble for the bus.

My martini arrives in solitary. Bar waiter says, “Olives and ice will be along in a few minutes. We’re quite busy at the bar.” He gets away before we can ask the whereabouts of AJ and Jason’s wine. Brooke’s calamari is served. We try to be reserved and just sample a few pieces, but we’re wicked hungry and when she finishes, the plate is quickly picked clean. Delicious. At least we knew food would be good. A 12-top table seats after waiting for three hours, then an 8-top comes in. They’re served with drinks. We finally get wine and ask for the third time where’s the bruschetta. Eric finally ’fesses that each time it’s come up another waiter has taken it. “You know everything here is made to order.” “I would hope so.” Bruschetta is finally served and ten minutes later another which Jason holds up and yells over the din to much laughter, “How much am I offered for a slice?” Occasionally another table is served and we all cheer.

Bar service is increasing as the laughter level rises as well. We talk to a couple in the next booth from Kansas City via “Loong Island, New Yourk.” Wife says “We’ve been here over three hours with no food and these martinis are making me “druunk.” Brooke, trooper that she is, is having fun coloring on the kiddie place mats. Youngish lady dressed in canvas pants and kind of purple sweaterish top holds a waitstaff meeting in the dining room. We learn she’s the restaurant manager. My olives and ice finally arrive along with the bottle of wine (and four glasses).Waiter apologizes it’s not the premium brand we ordered. “There’s been rather a run on alcohol tonight.” Eric encourages the 8-top and the 12-top to leave along with another 2-top. No one wants to pay for their drinks and there’s a near scuffle. We’re now Eric’s only table. Jason orders dessert for Brooke and it promptly arrives. 9:30, and our dinner is finally served. My order of mussels first. Then, a few minutes later Jason’s and AJ’s. Jason’s is cold. He says, “If you think I’m sending this Florida fish back, you’re out of your mind. Thank God we didn’t order the Pacific shrimp, we’d be here for two days.”

Eric comes to the table and tells us the band had called in and couldn’t make it and that dessert was “on the house” for all the “inconveniences” of the evening. We laughed and said the entire check should have been included, but the food in the end was good and we’d had the “blast” Jason had foreseen. Exiting to the parking lot we find the head chef walking in circles yelling into his cell phone. We wish him well, tell him the food was good and we’d be back. A, suffice to say, “memorable” New Year’s Eve!!

• R E C I P E •

I popped this one together last night when we were too lazy to run to the grocery store for a vegetable dish. A good olive oil is most helpful. Amounts depend on servings. Be Brave.

Olive oil
Celery
Sweet onion
Roasted red peppers (jarred)
Dried basil

Slice the celery lengthwise and cut in approx. 3" pieces. Slice the onion in thin pieces. Saute in olive oil until just soft. Chop in a few pieces of the red peppers and some liquid from the jar. Add the Basil and more olive oil if needed. Sauté about a minute or so longer to let the flavors marry up. This is a great addition to salmon, or pork dishes. Enjoy.