Restaurants I boycott
Well, it is not a real boycott, because if a client wants to go there, I will. But if someone asks me, where I want to go, then I’d never mention it: Fabio’s. One of the most famous adresses for exclusive food and ambiente in Vienna. And expensive, too. Starters beginn at 15 €. So you meet a lot of famous and important people there. Waiters are well trained and really nice, the wine is excellent and the atmosphere is really special. And the menue makes you drool (Paccheri di gragnano with wild boar ragout, green pepper and thyme, …)
So why not go there? Because I am a vegetarian (that includes boar) and in restaurants like these there rarely is something on the menue for me. So I like to say to the waiter: I have a challenge for your chef. Prepare something for me that is not on the menue.
I have eaten the best food I have ever eaten in restaurants that way. Sometimes chefs really like to take up this challenge and the waiter returns saying so.
In Fabio’s I was served a platter full of green rice tasting like rice with a little scent of something that could have been a zuchini. Boring to look at and boring to eat. They missed out on the challenge, that is why I rather mention something else when being asked for a business lunch or something.
PS: The last time I had lunch there it was pretty good, though, but these things linger.
and this was a boring blog post. useless.
It seems a strange notion, to ask the restaurant to prepare something that is not on the menu. I wouldn’t call a plumber and ask him to fix my television, so why would you ask for a vegetarian meal in a place where they don’t serve vegetarian food?
@richard: because I am a vegetarian. Every decent restaurant will try to come up with something their customers will like to eat.
Not sure I agree - maybe the chef doesn’t specialise in vegetarian food, or maybe they have made a conscious decision not to cater for vegetarians, preferring instead to concentrate on what they are good at. Not every place can be expected to excel in every style of cuisine. To labour my earlier point: I wouldn’t go into a Chinese restaurant and ask them to prepare me a chicken tikka masala. If it’s not on the menu, it’s because they choose not to offer it.
You are right, it depends on the place, the time, the way you ask for it and what it is you want. But just because somebody didn’t choose to offer something, doesn’t mean he won’t sell it to you (if he can). Just ask friendly and politely.
Speaking as a professional cook (i work at Meinl am Graben) and as the wife of a vegitarian fer going on 15 years (I eat a moderate amount myself) I just can’t not weigh in on this subject. Any chef that can’t produce a decent plate of meat free food on demand ESPECIALLY ONE THAT CLAIMS TO BE TOPS IN HIS FIELD is just plain arrogant and lazy. This has nothing to do with plumbing and vegetarian food is not inherently exotic ie. indian, either. The pallet, that is the range of ingredients in an ordinary beisl, let alone a place like Fabios is more than broad enough to make something delicious without breaking stride. Sheesh, why to the carnivors get so defensive?