An American Grill-Mon. 4/21

[viejo majadero]

Actually -----four

[Rosie]

In that case you certainly don't have enough wine.

[viejo majadero]

In that case you certainly don't have enough wine.

You are so right. That is why my friend will be bringing some also. Need to be prepared for a possible deficit

[Lreda]

Ok Chef Lou

1984 Ridge Monte Bello

1994 Joseph Phelps Insignia

Silver Oak - Alexander Valley

1985

1986

1987

1989

1994

1995

Silver Oak - Napa

1992

1993

1994

Viejo

If my friend will provide me a list I will inform you also.

Viejo.

Will you be having any white wine to start? Hope I have enough Reidel for the rest of my customers

Obviously the Ridge & Phelps are strong wines, as far as the Silver Oak, do you want me to choose which year to pair with or are you bringing them all ?

Lou

[viejo majadero]

Chef Lou

Pick two.

I will bring those two. If for some reason one is bad the other will be a backup.

Remember my friend will be bringing wine also.

I hope to see him at a wine tasting in NYC today so I can resolve what he is going to do.

As for whites there will probably be none.

As for glasses. I will bring Spiegelau. Using your Riedels makes me nervous.

Viejo

[Lreda]

Based on the fact that I was barely of drinking age and just learning wine back in 84' I suggest the Ridge ( Selfish, hoping for a taste) .

Otherwise you obviously can't go wrong with the Phelps. Had the Silver Oak '96 (napa) before and it was delicious.

Now as I'm done planning my specials for this coming weekend and looking ahead to next week perhaps you could tell me some of your favorite foods.

Lou

[viejo majadero]

Lou

You need not do anything special. Your menu and specials should reflect your style.

We like lamb, veal, duck, beef, fish. etc and (foie gras)

All people going are food knowledgeable and wine knowledgeable with diverse tastes.

One food allergy to peanuts and peanut oil.

Viejo

Edited May 6, 2003 by viejo majadero (log)

[viejo majadero]

Lou

The other couple will bring an 81 Clos du Val and a 76 Chappelet.

See ya soon

Mr. Majadero

[tommy]

that's cool.

Edited May 8, 2003 by tommy (log)

[Lreda]

Lou

The other couple will bring an 81 Clos du Val  and a 76  Chappelet.

See ya soon 

Mr. Majadero 

Viejo,

Excellent!! I'll see you tomorrow.

Lou

[viejo majadero]

Lou

Cancel the 76 Chapellet and add a 80 Marthas Vinyard

Life is tough!!!

Oh, yes you taste all we open but there is a sippage charge.

Viejo

[Lreda]

Do you except visa/mastercard?

See ya tonight, Lou

[viejo majadero]

Usually after a dining experience I would take some time to detail the food served and tasted by me. You know this and that sauce or presentation, lumpy potatoes and the like. But, for a change, I need to take a different direction. Much has been written by others of greater skill than I have about food, wine, camaraderie and the dining experience. I’m a foodie. I’m a winey. I’m a whiney also, thus my name, Viejo Majadero. Saturday night, I had dinner at “An American Grill”, a restaurant owned by a participant of this forum, Lou Reda.

By way of background. Before I stumbled onto this forum I used to read and write into another food forum. A few comments of a very positive nature were written about An American Grill. What follows immediately is cut and pastes from that forum.

_____________________________________

1436.1.1.1.1. Underwhelmed

by viejomajader, 3/30/03 12:35 ET

Re: An American Grill by deandeluca, 3/30/03

Went on recommendation of friends.

Have no reason to go back with so much better available.

_____________________________________________

1436.1.1.1.1.1. Broad

by Lupo, 3/31/03 10:01 ET

Re: An American Grill by deandeluca, 3/31/03

It's a bit broad of you to state underwhelmed without even commenting on something that wasn't right. I notice in your pans of Mattise at least you duly note what went wrong.

Perhaps YOU just don't recognize good food but then again you do talk about your somewhat advanced age. Methinks your taste buds are off too.

1436.1.1.1.1.1.1. Reply to Lupo

by viejomajader, 3/31/03 10:47 ET

Re: An American Grill by deandeluca, 3/31/03

It is simple. People say a restaurant is very very good. I go there and find it average. Ergo, I am underwhelmed. I am also underwhelmed by your sophomoric commentary.

And that was it. Never heard from Lupo again. I did a quick read through the posts and could not find another commentary by Lupo.

A few weeks later, E-Gullet’s Rosie posted a thread on An American Grill noting that Lou was participating in the Dine Out for Hunger program and then went on to write a gushing review of her evening. I wrote in response, “

QUOTE (viejo majadero @ Apr 22 2003, 11:18 AM)

Rosie

Does An American Grill allow patrons to BYO and charge a corkage?

And Lou replied directly,

Viejo,

Of course I would allow you to bring your own wine. My corking charge is $20. I would be honored to serve your wine to enjoy our cuisine and if you call ahead I'd like to have proper glassware ready for you. I would love another crack at you as a customer as I understand you weren't "overwhelmed" on your 1st visit.

Best wishes, Lou “

_____________________________________

You know I still laugh when I read Lou’s comments. I love a challenge. I love great dining. Great dining to me does not necessarily mean a 4/5 star meal. Great dining is what you experience when food, wine, friendship, family, and celebration come together to create a memory to be recalled and savored at some later date.

So here it is. Friday the 9th of May 2003 and I am giving Lou “another crack” as he stated it. Lou was aware that the other couple and we were very knowledgeable about food and wine. I let him choose the wine I was bringing, and informed him of what my friends were bringing. I am only late for a dinner reservation when something physically prevents me from being on time, and my wife is an expert on back road short cuts. So we showed up in the Grill’s parking lot 20 minutes early. I had my own glasses and decanter as well as the wine and I had no idea who Lou was so we decided we should go in early and set up. We got to the reception station and no one was there. I glanced down at my official David Bonom, Nackerl Class, Maitre ‘d Timer --- oh boy! --- a chance to slam Lou right at the opening gate. But before the big hand could move a click, two sharply dressed gentlemen approached to welcome us. Both were named Lou. The taller one looked at me, wine carrier and glass case in hand and asked, with an impish grin on his face, are you – Viejo? We both laughed, and I knew right then I liked Lou Reda. What we ordered and what was added compliments of the owner was just so very enjoyable. Special requests and changes to preparation were handled to perfection. There was only one negative criticism to one dish, the seven spice crusted tuna. We all felt there were only six spices on it. Lou needs to reprimand the kitchen. (It actually was fabulous.) My Cuban wife believes Cubans invented pork dishes. Her entrée of pork tenderloin stuffed with sausage and corn bread blew her away.

In order of appearance we drank a 1976 Clos du Val which was light, beautiful, and of perfect age. Second, we had a 1980 Heitz Martha’s Vineyard. It came out of the bottle inky black. The aroma wafted across the table like fine perfume. The intense rich flavors tingled in my mouth. Lastly we had the Ridge Montebello 1984. The color was in between the first two wines. It had no nose and offered little more in flavor. My friend was shocked as he described the year 1984 as producing very big wines. But as the evening went on this wine came to life like a Phoenix. It became incredibly rich with depth of flavor and ever increasing nuances. While Lou was able to taste all the wines along the way, he also was invited to sit and join us at the end of the evening. It was then he realized the depth of food and knowledge sitting at the table. And it wasn’t me.

So, after this long dissertation, I must humbly state for the record that the “An American Grill” I ate at this night was not “underwhelming”. We had a fabulous evening of food, wine, and friends -- I hope both “new” and old. The restaurant itself is very pretty. The outside belies the inside. The wait staff was unbelievably attentive and accommodating. The host was very affable and a professional. I was in desperate need of a restaurant of this caliber twenty minutes or less from my home. This place fits the bill.

Edited May 12, 2003 by viejo majadero (log)

[Lreda]

Thanks Viejo,

It was fun serving you and your guests, although it oddly felt like a "To tell the truth" episode as I tried to figure out who your guests were. Also another thanks for the wine tasting and a apology for not being able to spend more time at the table, with the economy the way it is, it's imperitive to watch the front and back of the house carefully.

Lou

[RockADS21]

OK Lou...I am through stalling...I'll be there June 6!

[Lreda]

Excellent, call me and let me know what you're in the mood for.

See you on the 6th Anthony.

Lou

[viejo majadero]

Tommy, when I get home I spout about the assholes of the world. Unfortunately the high road is the only road to take when in the public eye but being you've still not set foot in The Grill I don't look at you as a customer.

[Rail Paul]

Tommy, when I get home I spout about the assholes of the world. Unfortunately the high road is the only road to take when in the public eye but being you've still not set foot in The Grill I don't look at you as a customer.

Geez

Now Anthony!!!!. Could Tommy be next?

Viejo

[tommy]

Geez

Now Anthony!!!!.              Could Tommy be next?

yup.

[Lreda]

Much thanks to the 3 egulleteers that dined with me over the weekend ( and cocktailed with me).

I hope you enjoyed the restaurant as much as I enjoyed the company. Now if we can do it on a weeknight so Sue and I can join you that would be great. Or somewhere else would suit me as well.

Lou

[Lreda]

I must say the lack of response from those who dined with me this weekend worries me. Makes me worry that those that dined weren't all that pleased. If this is the case let me know. I can't correct what wasn't right unless I know.

I'll still cocktail with you if it wasn't all up to snuff.

Lou

[Rail Paul]

I must say the lack of response from those who dined with me this weekend worries me.  Makes me worry that those that dined weren't all that pleased.

Lou -

it's possible they are in a state of transcendant awe and unable to communicate. Superb food and wines will do that, you know...

Thanks again for the wonderful Jarvis Cab on Thursday at Sonoma Grill

Paul

[Lreda]

Awe is a strong word but being you've dined with me before I appriciate the complement. I figure after you & Dee meeting me you'd figure I'm a bit intense.

Take pride in what I do, and welcome constructive opinions.

Go Devils!!!

[RockADS21]

I must say the lack of response from those who dined with me this weekend worries me.  Makes me worry that those that dined weren't all that pleased. If this is the case let me know. I can't correct what wasn't right unless I know.

I'll still cocktail with you if it wasn't all up to snuff.

Lou

Quite the contrary Lou...however it takes some time to come up with the right words to express such a magnificent dining experiance(not to mention some time to recover from the back to back nights that we put together last week ).

For those of you that have not had the pleasure of dining with Lou at An American Grill in Randolph - you are truly missing out.

I trust that most of you familiar with me know that I am honest in my postings and would critique or compliment an establishment accordingly, regardless of whether or not I know the ownership or the fact that they may be a fellow egulleter...having said this - on to the meal.

We arrived around 15 minutes early for our reservation on Friday night as I wanted to say hello to Lou and have a drink at the bar. After a cocktail and a brief chat with Lou and Sue we were seated. My first impression was that the place is much more eye appealing then it appears from the outside - what I would describe as a cozy yet shiek decor.

We looked over the menu and quickly decided on two appetizers...a seared spicy tuna and a smoked beef carpaccio. Both were outstanding - the shaved beef with sliced provolone was bursting with flavor and the smoked touch gave the dish a different spin from the traditional carpaccio.The tuna seared rare had just the right amount of bite and an excellent dipping sauce to accompany...I thought that the tuna roll which is part of the dish had a bit too much filling, rice and seaweed flavor and didnt quite bring out the full flavor and freshness of the fish.

Just before ordering I was deciding on a wine...a petite syrah on the list caught my eye as I tend to look towards selections that are new to me but Lou had actually stated that he thought the year and the quality of the choice may not be my best bet - an opinion that I value hearing and certainly respect. With that he suggested two others and I chose a Clos du Bois ('99???) blend. I will leave it to Lou to be more specific but I believe I recall it to be 50% cab.??? In any event - an outstanding selection and perfect compliment to the meal! I noticed that Lou took pride in each tables wine selection quite frequently opening and decanting each tables choice himself...just one of the personal touches that are very evident from the doorstep that the owner takes much pride in his work and in his establishment.

The second course which Lou also chose was beyond fabulous...after two forkfulls I said to my wife that this was one of the best dishes that I have ever tasted...a summer truffle and mushroom risotto...bursting with full flavor of the truffles and truffle oil....each bite was better than the next...the type of dish that was so good I had to clean anything that remained on the plate up with a slice of bread. Simply wonderful!!!

As my entree I chose a duck breast from the specials menu. It was perfectly cooked and topped with grilled onions and a simple reduction. Served with mashed sweet potatoes. The simplicity of the dish is what made it, great flavor without being over-seasoned or overly-creative. The meat and the ingrediants were alllowed to just be what they were. The sausage stuffed pork that Doreen had was also very tasty...an imaginitive variation - very rich and flavorful.

After dinner(as if we had any room left) we were fortunate enough to share in Lou's trip to the City in which he brought back some outstanding cheese selections. The blue cheese was as good as I have ever had...I almost could have made a seperate meal on it alone.

Service was also top notch. Very accomodating and friendly and always attentive to any needs of each table. The wine and water glasses(bottled for me of course) were always refilled timely.

It is so rewarding when something or someplace lives up to or even exceeds the anticipation that you build for it...I will no doubt say that the experiance of An American Grill truly did! Lou, thanks again for the hospitality and generosity and keep up the personal touch - it really shows.

Sorry that you had to wait a few days for the post - do I still get to come back?

[tommy]

what Rock said.

lou, i'm getting to it...k?