Midlife wrote:
> "Vine" (often called "The Vine", but there's no "The" in it) is our favorite
> in the area. It could, however, be problematic for Dale as the owner usedto
> be chef at French 75. Not sure when or whether the food was the problem for
> Dale, but those are the facts. Vine's wine list is excellent, though small.
> It's mostly West Coast USA small-production gems.
>

Midlife, my problem with French 75 had more to do with managerial
issues than food (food wasn't stellar, but wasn't anything I'd slam a
restaurant for). Issues were reservation issues, some winelist
inaccuracies, service issues, and most especially the surprise of a $65
special (a small lobstertail and a 4-5 oz filet) at a place where the
menu main courses topped out at $36. I put story below. BTW at your
suggestion at the time I emailed the initial complaint (and links to
eGullet and WLDG discussions) to the Wilhelm group, and never got a
response.

If you say this is favorite place in area, I'll take under advisement
and give it a shot (it's not owned by Wilhelm, is it?). Or we might
splurge and try Studio at Montage, as Betsy has really loved a few
recipes from chef (that one would take a serious look at finances first
I understand!).

Thanks for the info and pointers! Dale

Why Dale doesn't care for French 75:
"Betsy called Fri. for a reservation, left a message asking for 7 PM
Sat. When we got back in that afternoon, there was message saying we
could have 6:30 inside or 7 on patio. She called back, left message
saying 7 on patio was fine. We got another message Sat midday, asking
us to confirm time. She called back, spoke to a live person, confirmed
7. We arrived at 7:04, gave name. Lady at desk asked if we were sure we
had made reservation under that name. Yes, 3 times. Receptionist gives
us a look, but seats us.

They bring winelist, but no menus. Menus appear (quite)a while later.
Waiter
recites specials. I order the shrimp appetizer and short ribs, Betsy
a salad
and a "surf and turf" (my words, not theirs)special. I order a half
of 2001
Lafond Sancerre, and a half of 2000 Ch. Coutet (a St.Émilion, not the
Barsac!).
Nice bread with some kind of truffle mayo.

The wines arrive. Um, that's a 1999 St. Émilion. Well, ok, even if
it's a
lesser (cheaper) vintage, the 1999 might be more ready than most
2000s, right?
I approve opening. First courses arrive, the shrimp aren't the tastiest
I've
had, but at least not overcooked, and in a quite good cognac/roasted
tomato
sauce. Betsy enjoys her salad (which includes nice manchego). I
notice other
tables have nicer Spiegelau/Riedel glasses, but I am not going to
complain- I
understand that they might reserve for people spending a bit more.
As smoking people at next table leave, we're still hoping for a good
night.

Main courses arrive. My braised short ribs are tender, and sauce is
good, though
meat itself is a tad bland (maybe they could have braised it in that
sauce?).
Betsy's small lobster tail is very good. But as she cuts into filet,
she realizes
waiter never asked how she wanted. Medium-well meat. She's unhappy, but
says
since she didn't specify medium-rare she doesn't feel she should send
back.

Waiter brings dessert menu. I'm not a dessert person, Betsy says she
could have
dessert, or we could walk home via beach. I confess to having eyed a
real deal
on wine by the glass menu. 2000 Chateauneuf-du-Pape, Chateau de
Beaucastel for
$15.25. But Beaucastel for $15.25 seems unlikely, as mediocre vintage
of
Silver Oak is on list for $25. I ask waiter, "this is really
Beaucastel, right,
not Coudelet de Beaucastel?" "Yes, Beaucastel." "Really? Seems
inexpensive"
Some hemming and hawing, then "Well, it's Chateau de Beaucastel, not
Beaucastel, it's the second-tier". That makes no sense, but rather than

determine whether it's Coudelet, the Perrin negociant CdP,or what, I
just ask
for the check. When it comes, I gulp. The price for Betsy's small filet
and
lobster tail is $65!!!!!!!!!!!!!!!!!!!!!! Now, I guess we should have
asked.
But my assumption when waiter recites specials is that they are in the
range of
other main courses (which in this case went from $20 to $36). Now, with
beef
and lobster, I expected it to be a bit more- $40 maybe, and I wouldn't
have
been totally shocked at $48. But $65 for overcooked meat and a lobster
tail?
This is a "bistro" on Coast Highway- for the special and her $10 salad
Betsy
could order a tasting menu at some top NYC places! I started to ask for

manager, but again, I hadn't asked price. We decided to try to salvage
our
night by walking on the beach. I tipped 15% of the pre-tax (inflated)
total,
instead of my usual 20+. I did circle the $65 and leave a note how
ridiculous
this was. Ended the night with a nice walk rather than a confrontation
with
manager. "