43 replies to this topic

[pedro]

Could perhaps the googling results explain the difference?

[Txacoli]

You can´t fake a warm, talented, caring staff just for one guy for a few minutes. Three hours and multiple courses will always tell out no matter how over the top you try to be for one guest. I watched all the other tables and saw the same food and the same interactions. The only tell tale that we got any special treatment was the twenty something Spanish chick with the older guy seated on the upper tier away from the windows who kept glaring at us at our premium window table.

We went to Mugaritz a few nights later......I have worked with Andoni, my son did a stage there, we just hired an ex-Mugaritz guy, and we know half the kitchen. The service was just as stilted and scared acting for us as it was for the other Americans scattered around the dining room. The food was beautiful, but no soul. And sure enough, Andoni was not there. The difference between two stars there and three at Akelare and Arzak was vast. Different universe.

[estufarian]

Could perhaps the googling results explain the difference?

I don't think so either. Because I post on all food related boards under a pseudonym and my reservations were in my real name, I was classified as a 'typical American' at both Akelare and Arzak.
At Akelare I recived gracious treatment, utmost respect and enjoyed the best meal of my life.
At Arzak I was 'banished' to the non-Spanish section upstairs, and received very good food and below-par service. I still believe that the substitution of a 'poor' vintage wine for a 'great' vintage as ordered was deliberate (I hesitate to go as far as suggesting we were regarded as "ignorant Americans") and any 3* should have got that IMPORTANT detail right.
Of course, I noticed and sent the wine back - Apologies seemed insincere!

[pedro]

I guess that Pedro Espinosa is classified as non-Spanish since I've been 'banished' to the theoretically non-Spanish section upstairs far more times than I've dined downstairs, even when the reservation was made by a close friend of Juan Mari. A different explanation would be that such distinction doesn't actually exist.

[estufarian]

I actually thought that it might be because they have a limited number of servers who know enough English so it made sense to put them in a 'non-Spanish' section. Presumably Spanish speakers could be adequately served anywhere in the restaurant.
I retract the use of the word 'banish'.
I do not retract any comments about being served an inferior vintage - a far more significant issue!

[pedro]

.....
I do not retract any comments about being served an inferior vintage - a far more significant issue!

Agreed. Did they have the vintage you asked for? Unfortunately, not having an updated wine list regarding vintages --or stock-- is a common issue in Spanish restaurants even at the highest levels.

[Zoticus]

First of all, friendships are forged over many years, and more so in the tightly knit 'cuadrillas' of the Basque country. If someone feels that they are 'part of the family', 'friends' or whatever after a meal, then that person is projecting something entirely different onto what is essentially just very good service. It's also, and I'm sorry to say this, a bit patronizing and even a bit weird.

My own thoughts on googling and whatever else is that many diners focus on what they might be missing, rather than what's in front of them. Sure, some people do get special treatment; how different this is is anybody's guess since you can't be in both places at once, but it's not many and it's not worth getting exercised about if you're not one of them. In the end everybody pays despite what they get comped, and getting upset because you haven't been recognized for the international diner that you think you are just misses the point of what is pleasurable about eating in these places.

[vmilor]

.

We went to Mugaritz a few nights later......I have worked with Andoni, my son did a stage there, we just hired an ex-Mugaritz guy, and we know half the kitchen.  The service was just as stilted and scared acting for us as it was for the other Americans scattered around the dining room.  The food was beautiful, but no soul.  And sure enough, Andoni was not there.  The difference between two stars there and three at Akelare and Arzak was vast.  Different universe.

Maybe they are quite selective there about the clients. They go beyond "googling". They read the clients' "soul"

Yes the food has no soul. It is prosaic stuff. Bring your bible next time.

[vmilor]

First of all, friendships are forged over many years, and more so in the tightly knit 'cuadrillas' of the Basque country. If someone feels that they are 'part of the family', 'friends' or whatever after a meal, then that person is projecting something entirely different onto what is essentially just very good service. It's also, and I'm sorry to say this, a bit patronizing and even a bit weird.

My own thoughts on googling and whatever else is that many diners focus on what they might be missing, rather than what's in front of them. Sure, some people do get special treatment; how different this is is anybody's guess since you can't be in both places at once, but it's not many and it's not worth getting exercised about if you're not one of them. In the end everybody pays despite what they get comped, and getting upset because you haven't been recognized for the international diner that you think you are just misses the point of what is pleasurable about eating in these places.

Let me add something to this excellent post. In general and ceteris paribus, I found that restaurants, esp. in Italy and Spain, and less in France, know very well how to deal with the so called international diner's ego. They create the illusion that "you are one of us...you are one of the select circle". They do it subtly, without being histrionic or looking fake. Repeat clients are relegated to lesser tables usually and those who are more Catholic than the Pope are reassured that they are really "special". Everybody is happy.

(Pedro you are lucky that they did not feed you at the pantry in Arzak!)

[Txacoli]

Maybe they are quite selective there about the clients.  They go beyond "googling".  They read the clients' "soul"

Yes the food has no soul. It is prosaic stuff.  Bring your bible next time.

Read my post. The food was great. You could tell the influence of Layda in the garden. In mid winter we got a magic warm vegetable salad that one of the Akelare forum posters would probably characterize as "hot water dumped on raw vegetables." The overall place was "soul-less". The maitre d´ clearly inflicts a kind of terror on his minions that even the wonderful knowlege and skill of the wine stewardess and kitchen cannot overcome. And the fact that Andoni is almost never there cannot be overlooked.


There are other families than local Basque quadrilles......kitchens and dining rooms for instance. Yes, it takes years to be accepted.....and you get a free pass almost anywhere in the world. It is not condescending in the least to recognize a happy, creative highly skilled environment in front and in back of the house. There is mutual pleasure for both diner and staff in the recognition.

[estufarian]

Agreed. Did they have the vintage you asked for? Unfortunately, not having an updated wine list regarding vintages --or stock-- is a common issue in Spanish restaurants even at the highest levels.

Yes, they did have the correct one. Just brought the wrong one.

[vserna]

Like Pedro I usually eat upstairs too. Juan Mari, whom I've known for a mere 31 years, must have me categorized as a foreigner. And of course he takes a malignant pleasure in sending bottles of wine from the wrong vintage to tables, just to spite the customers.

[Txacoli]

Like Pedro I usually eat upstairs too. Juan Mari, whom I've known for a mere 31 years, must have me categorized as a foreigner. And of course he takes a malignant pleasure in sending bottles of wine from the wrong vintage to tables, just to spite the customers.

Last Saturday, EVERYONE was upstairs for lunch. Beautiful light, nice view of the kids in the band when they came.....no foreigners but us. I didn´t know enough to feel slighted, I guess.

[hll]

Does anyone know if Akelarre open for lunch in July?

Thanks