On Friday night I dined with friends at Abe and Louie’s on Bolyston Street. The steak was great as was the service, swordfish and sautéed spinach. Being the holidays there were many martinis, dessert, more drinks. In the end our table of five was shelling out $100 each to cover this escalating tab. Around 11:15 p.m., when the well-dressed and well paid crowd thinned, we saw a mouse scamper across the floor. Eek! A large building was being constructed across the street so to calm ourselves down we blamed the vermin on the infrastructure shakeup. It reminded me of a few months back when I saw a mouse darting under tables at an outdoor cafe on Newbury Street. I know where there is food, there are mice, but these vermin are more bothersome when they appear at an overpriced downtown venue. I expect them out back around a restaurant’s dumpster, but across the dining room floor? I'd still go back. Would you?
Sure I'd go back.
Critters are an occupational hazzard of restaurant life and will be as long as food exists. Consider yourself lucky not to have a behind the scenes peek at restaurant kitchens and try not to think about it GG.
this is in regard to Letter Rip 12/27
Ruby wrote in about a mistaken drink where in acutallity she was mistaken
The Kir Royal consists of Chambord and champagne
a Classic Kir is creme de cassis and white wine
Richard the bartender