Feed me
OK, I was chatting this week with Bawe Shinholster, the Maitre D of Boca, about putting a restaurant with a celebrity chef in Music Hall. (I'm just a little worried that 3CDC is already saying a restaurant might not be successful there, though.)
Here's what Bawe said: A wine bar. With tapas. Little sandwiches, olives and nibbles, and a nice glass of whatever, followed by great music.
Is that brilliant or what?
The next day, I met a friend for lunch at the Art Museum and had the best salad I've ever had in this city. The cafe was packed, including a large group of polite, nicely dressed high schoolers, clearly on a field trip, who were enjoying what looked like fabulous sandwiches. I understand that David Cook of Daveed's oversees the menu. The cafe is airy, pleasant and as nice as any I've visited in museums around the world.
If the Art Museum can do this, why not Music Hall?
posted by Janelle Gelfand at 8:42 AM
11 Comments:
at 1/07/2007 09:29:00 PM 
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at 1/08/2007 08:41:00 PM 
Janelle Gelfand said...
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at 1/11/2007 11:40:00 PM 
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Janelle Gelfand said...
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at 2/01/2007 05:21:00 PM 
Janelle Gelfand said...
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Post a Comment*Sounds great, however the museum's open maybe forty hours a week. Wouldn't the resticted hours at MH cause problems?
Music Hall keeps regular office hours in addition to concert hours and the employees of all those arts organizations could eat and/or entertain there, too. This is a neat idea! Downtown is on the way back and so is living downtown. If we can get stores for people to shop in to commit to hanging in there, this could be a great long-term investment...
does anyone still remember that little restaurant called "Bacchus" that used to be at 14th and race back in the 70s? and i wonder how Symphony Hotel, across from music hall's north side, is doing with its pre-concert dinners.
i had the pleasure of meeting bawe shinholster a few years ago when he was enjoying some well-deserved late night time off with some friends and was surprised to learn that he hadstudied classical piano at CCM! his successful profession as a restaurauteur, however, had severely intruded uopn his concert-going schedule. i imagine he would enjoy hearing the stellar music of the CSO wafting through the lobby! :-)
Dear Zuleika and all you anonymi,
The CSO and opera box offices are open all day. I think Music Hall could step up tours of the hall, and have a 9-5 gift shop, too, that would be a draw. If there were a cafe as good as the Art Museum's, it would be a draw for all kinds of downtowners. And yes, I do remember Bacchus. I had many a wonderful meal there, and I still have their recipe for tiramisu.
No restaurant can survive in the same block as the Drop-In-Center. period
janelle,
would you share a bacchus memory with us--along with that tiramisu recipe? :-)
(wasn't bacchus one of the first places elliott jablonsky worked as a cook? when i met him, oh so long ago, he was playing flute in mecklenburg's garden as half of a duo with billy larkin, son of my good friend salli lovelarkin...)
Maybe if we can think of ideas that will make the 'new' Washington Park a real attraction, like Fountain Square is enjoying, a restaurant could be a natural in the area. Any ideas? Planning begings soon, so help!
Dear Zuleika,
Eureka! I found the recipe for Tiramisu from Bacchus, on their original stationary. The restaurant was subtitled: "sensual dining, continental cuisine," and yes, I think Elliot Jablonsky (Tink's, Vineyard) was chef.
Bacchus' Tiramisu, serves 8
6 egg yolks
6 Tbl. sugar
6 Tbl. dry marsala or vin santo
1 lb. mascarpone cheese
2/3 cup whipping cream
2 Tbl. sugar
1/3 cup expresso or coffee, brewed
1/8 cup dark rum
1/8 cup Kahlua
3 Tbl. sugar
1 tsp. vanilla extract
1 12 x 6 x 1 inch layer sponge cake (keep in pan)
3 Tbl. crushed dark chocolate
3 Tbl. powdered espresso beans
3 Tbl powdered cocoa
8 ladyfingers
Whisk yolks, sugar and wine. Beat mixture about 5 minutes until it increases in volume 2 or 3 times. Refrigerate and cover.
Whip cream and sugar to peak, then fold mascarpone into chilled mixture.
Combine coffee, rum, Kahlua, sugar and vanilla and soak sponge cake with 1/2 to 2/3 of above. Spread mascarpone mixture over cake top with ladyfingers and soak with remaining 1/2 to 1/3. Sprinkle with chocolate, coca and coffee. Freeze until ready to serve. This is much easier to cut if frozen. Each piece will thaw quickly after cut and placed on dessert plate.
janelle,
sounds heavenly! i am enjoying it vacariously as i type.
mille mercis.
I once visited an opera house that had a deal with a nearby restaurant - the restaurant would take pre-orders (for champagne, wine, and appetizers) before the show, and would hand the purchasers a numbered tag. At intermission, all of the ordered items were laid out on a table, with the appropriate numbers attached. No waiting for the server!
Also, I've often thought that restaurants could offer package deals with the opera. A night of class: dinner and wine, with a little pre-concert talk, all scheduled to give you time to get to your (slightly discounted) seat in time.
There's a killing to be made here.
Dear Campbell,
When I was on tour with the symphony in Europe, I noticed that very thing in a couple of halls. I remember in Frankfurt's concert hall there was a beautiful "opera cafe" with chandeliers and white tablecloths, and people put in their orders before taking their seats. At intermission, their table was ready with wonderful dinner plates or desserts.
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