I recently had an eye opening experience at Restaurant Tallent in Bloomington. Sure the food was on point, fresh, seasonal, well seasoned, vibrant and delicious, but what I noticed most about this experience was the service. It wasnt the truffles, or the caviar, or the demi glace that left a lasting impression, OK the collard greens were amazing, and dessert divine, but it was the combined effort and knowledge of the service staff that I appreciated most. Hands down the best service that I had ever received in Indiana, simply put...it was done RIGHT. From the moment we were approached at the table, to the last seconds of signing the final check, we were taken care of to a level that most people dont even realize. It wasnt a good server that was able to make this happen, but a team of polished, well trained, knowledgeable, highly attentive, thoughtful, communicating service professionals. I regret having my back facing the dining room as I would have loved to watch the flowing, well choreographed, synchronized service dance of the rest of the tables that evening. They really nailed it: it was just as much recognizing what we didnt need as what we needed. From wine service, to water service, to drink service, bread service, serving from the left, clearing from the right, inserting and removing utensils as needed by course..it was both amazing and refreshing to see. These werent restaurant drones just going through the motions. These were precision timed and caring individuals who were thinking with me and the meal progression, sometimes even thinking for me. Since I am a chef, I didnt have a lot of questions about the menu. But I thoroughly enjoyed listening to the server explain to the table behind me everything from wine pairings, sourcing of food, flavors of sauces, reasons behind decision making of the menu, seasonality of ingredients, a basic understanding and connection to the restaurant that really makes a guest buy in to the experience. This is missing in most of the restaurants I visit. My non foodie friend didnt get it at all. At one point he turned to me in amazement and commented how smart the server was about food, like she was a natural freak about it all. I had to explain to him that this is how its SUPPOSED to be, and that all servers should be so knowledgeable. They didnt try to schmooze us, didnt crack jokes, no fake smiling stories to make us like them or try to win us over personally. Not once were we interrupted and they were barely seen at all. But what they did was make us feel accommodated to a degree that is notably missing in most parts of this industry. Thats how a chef gets a James Beard nomination so many years in a row. Sure, he busts his ass in the kitchen, but without this level of service and knowledge in the front of the house, how many guests would notice or even care? Kudos to David and Krissy Tallent...Im a fan.
Posted on: Sun, 26 Oct 2014 12:02:04 +0000
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