Take Two

I used to say, as a restaurant critic, that one visit to a restaurant should be enough to evaluate the quality of the food and service. After all, in our personal lives, don't we usually give people and places only one chance to make that lasting first impression? Besides, in this current economy, why would you want to waste more money on an establishment that you didn't really enjoy the first time?

I stand corrected. My second visit to Ana Beall's Tea Room in Westfield, you know, the one I gave a glowing review to, will probably be my last.

Unlike the first time my friend and I decided to enjoy brunch there, the staff at Ana Beall's was severely lacking in the happy welcome department. Yes, Sunday brunch is one of your busiest times, but guests should never be made to feel like an inconvenience just for walking through the door. Our table, in an empty dining room, was the worst in the house. Granted, we had a lovely view of the kitchen, but the noise was very distracting.

I ordered the crepe of the day, looking forward to the marscarpone and blackberry filling our harried waitress promised. As soon as it was set in front of me, I winced. Without a doubt, I was facing the thickest, greasiest crepes I had ever seen. The small garnish of dried up julienne of Granny Smith apple and dried cranberries looked like a throwaway component that should have been. My first bite left me confused, something food should never do. Where were the blackberries? What happened to the marscarpone? All I tasted was orange zest. I put down my fork, wondering what had just happened. A month ago, I had enjoyed perfect quiche at this restaurant and now the chef can't even deliver on a basic crepe dish?

I stared at the plate, literally forcing myself to take another bite. Maybe the first was a fluke. Never before in my entire life have I been less motivated to eat a dish. I passed the plate to my friend, who took a dainty nibble of the berry confit on top of the crepe. At this point, our waitress came over to see what was wrong. After explaining some of the problems I had with the dish, she asked me if I would like something else. I ordered the curry eggs, thinking no CIA trained chef would be able to screw up scrambled eggs.

The eggs were brought with a side of toasted stale Wonder Bread instead of the pork sausage. It boggles my mind that Ana Beall's only replacement for a breakfast side is really dry toast. The plate also came with another side of the apple salad, only this one was noticeably drier and discolored. The eggs were cooked nicely, but there was absolutely no salt to be had in this dish. The red onions and grape tomatoes mixed in were a passable addition. The curry flavor was nothing special; I expect to find a jar of basic curry seasoning in the chef's pantry.

Our waitress brought our check and I glanced at it, thinking something must have been comped after the crepe situation. Apparently at Ana Beall's, goodwill is dead. I was charged for my eggs, the tea, the breadbasket. Honestly, this is probably the first time I've ever been to a restaurant where I have had a problem with the food and no effort was made to try to win me back. Give me a free dessert, comp the replacement dish, drinks on the house, scones to go. Nothing. And that, my friends, is my lasting impression of this place.

Don't get me wrong; I am not one of those diners who walks into a restaurant expecting to find fault with everything from the decor to the dessert simply to demand a reduced bill as restitution. I've seen people like that; I've served them, I've cooked for them. I certainly don't applaud them.

What truly bothers me, though, is that a new restaurant, in a poor economic climate, is unwilling to even attempt to bring a disappointed guest back through a simple gesture of goodwill.

The search for a great brunch place continues.

Scones, glorious scones!

Grande green tea latte with soy...grande green tea latte with soy...grande green tea latte with soy - oooh! scones!
Ever notice that no matter how many times you repeat a mantra, baked goods can quickly break you down? But step back from the glass display case for a moment. $4.25 for a scone? Guess again, my fellow foodies. Get ready to make a whole dozen for that and to top it off, these are more flavorful than anything you can order with your latte.
Dried Fruit and Nut Scones
Heat oven to 375 and line a baking sheet with parchment paper.
2 C All purpose flour
1/3 C granulated sugar
3 Tbsp baking powder
1/2 tsp salt
1 stick unsalted butter, cut into small cubes
1/2 C dried apricots, chopped
1/4 C dried cranberries
1/4 C raisins (golden or dark)
1/2 C nut of your choice, chopped (pistachios or pecans are especially tasty)
3 1/4 C heavy cream
Method:
In a large bowl, mix the flour, baking powder, sugar, and salt. Add the cubes of butter and knead it into the dry ingredients until pea-sized clumps are formed. Add the dried fruit and nuts. Add the heavy cream and knead until the mix comes together in one ball. Stop kneading as soon as this happens. Portion the dough into 12 equal balls. Bake for 14 minutes, rotate, and bake another 14. Serve warm with your favorite hot beverage.
Optional:
Glaze the scones with a simple icing made from 1/2 C confectioners' sugar and 2 tsp water or milk.