Traveling
with a Celiac or anyone with food allergies for that matter is dicey at best.
Do you take safe food you prepared at home, or do you gamble on finding a
restaurant that can and is willing to safely prepare food for someone with food
sensitivities?
Armed
with apps on the iPad to help find eating establishments with a gluten free
menu on out latest trip. This time, we were visiting Birmingham , AL
Misery
does love company. We were excited to learn one of the nurses in the doctor’s
office we were visiting was also Celiac. Finally, a local person to talk shop
with and get the inside scoop on local places to eat. One of her suggestions
was a seafood place only three blocks away. She was definitely speaking our
language at this point.
As
soon as we left the doctor’s office, we hit a bee line to this really quaint
and quirky seafood restaurant that even had a fresh seafood market co-located.
Not only were the display cases prominently situated, the characteristic smell
of fresh uncooked seafood aromatically alerted everyone who entered.
Once
I learned what to me was an offensive smell was coming from their fresh market
instead of their kitchen, I relaxed a bit, quickly getting past the odor. I was
impressed with their extensive menu which included a fair number of clearly
marked gluten free choices, taking a lot of the guess work out of trying to
communicate with the kitchen staff via a less than knowledgeable server. With
Rick’s dietary constraints under control, I decided to jump off the proverbial
gluten free band wagon, ordering fried shrimp with all the trimmings—coleslaw,
hush puppies and French fries. I could not wait to sink my chops into southern
fried seafood, a real treat we have both really missed.
The
food arrived right on cue. Rick’s meal arrived beautifully plated. Mine looked
more like someone had gone through a cafeteria line, with each item in its own
little dish. The exception was my French fries that looked suspiciously like
those many commercial establishments bring in frozen and then fry on sight. My
slightly undercooked “naked shrimp”—most of the batter was falling off—came in
a little boat shaped bowl situated on the plate with my fries.
One
bite revealed a real need for a little salt. I had no idea what a huge surprise
was in store for me lurking on the side of the table. After picking up and
moving everything on the table, I finally found the salt—not shaker—but
container. I wasn’t looking for a vessel larger than my box of Morton’s salt. I
assumed if I opened the little flip top, I would have a shaker.
Well,
you know what happens when you assume anything. Not good. Close to a quarter of
a cup of salt abruptly emptied out onto my “naked” shrimp. I didn’t know
whether to cry or laugh. A big warning label in neon colors should be slapped
on the side of this sucker saying “I don’t shake; I pour”. Rick brought my
“accident” to the attention of our server, who kindly offered to bring me
another bowl. Again, I innocently assumed he was speaking of a new bowl of
shrimp. To my total amazement, he returned with a big smile and handed me a
little white, thin, plastic bowl that was empty.
The
bowl was not the problem; the salt “ pourer” had dumped way, way too much salt
onto my order. I needed new food, not simply a new bowl that was empty, I might
add. With additional explanation, the waiter eventually corrected the problem.
The
hush puppies were good, and the French fries were okay for frozen. The service
was less than desirable. With Rick’s entrée being perfect, his food would have
been well past its prime a half hour or so later.
This
truly unique restaurant truly is a missed opportunity in action. Downtown,
unique setting, quirky, quaint, unique business model with valet parking—what
more could you ask? Actually, a lot! For starters, let’s get the characteristic
“seafood smell” under control. For me, that was a real turn off.
Second,
change the salt containers to salt shakers. I know I can not be the only one
who has made that same mistake.
Third,
train the wait staff to listen to what the patrons are saying and respond
appropriately. Again, if the waiter had paid attention, he would have
understood “my” problem the first
time.
Fourth,
don’t “train” the staff to rush customers to turn over their plates in the name
of “flipping a table”. I understand that the faster tables turn, the more money
the restaurant AND the wait staff make. When they push the envelope because of
their mishandling a problem and then receive less than 10% gratuity, there are
many to blame: the owner takes care of the offensive , the maitre d checks on
customers and the establishment better trains their wait staff.
This
is truly a unique restaurant with a truly missed opportunity!
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