Cross post from CT Forum:
As of now it looks like we'll be dry and warmer on Friday in the ATL.
We'll have the far back patio to ourselves for our sizable crowd Friday night.
To keep service timely and manageable for us all, we will have a compressed menu, but it is still flexible for you. We'll start with some of Terra Terroir's excellent Brussels Sprouts appetizers for the table, which should give everyone some crunch to enjoy with our reception Champagne (well, assuming someone brings some!).
For a salad course, please select from the Caesar salad or the Carrot/walnut salad.
Entrées you may choose from are a Monaco Chicken, Seared Salmon, Steak Frites, or Grilled Lamb Chop.
And a dessert course you may avail yourself of would be a Flourless Chocolate Torte or a Grand Marnier Crème Brûlée.
(I often don't even eat dessert, but when Chris said they'd make the GMCB, well, I just consider that a reward. I freaking LOVE Crème Brûlée with good Pinot Noir. If you haven't tried that pairing, see if it works for you.)
All of these dishes are Gluten Free. If you have specific allergies that the above don't provide a solution for, or if you are vegetarian, please let me know in advance and you'll definitely be taken care of. But don't wait until Friday night and ask to go off the reservation or it will delay everyone else.
- We are not paying a premium for anything over the off menu price.
- We are not paying a premium over the customary large party basic gratuity.
- We are not being charged any corkage fee at a seven year Wine Spectator Award of Excellence restaurant.
- We are occupying a chunk of their restaurant on a Friday night, which is also St. Patrick's Day night, which they would fill up without us even being there. And flip the tables we will occupy an extra time. And not receive high dollar / high margin beverage orders to go along with the meals. This, quite frankly, is a remarkable concession.
Places that treat us winos like this are few and far between. Some, like this one, have years of good-will building between them and the special wine-sharing folks like us for them to even entertain an arrangement like this. But all we have to do is very simple.
- Bring interesting, excellent wines.
- Offer Chris (our Somm/Mgr.) tastes, and other service staff as appropriate.
- Take very good care of our waitstaff. (Chris says "very". I say "very, very".)
And if you do that, the next time you come back with your own wines under the same conditions, you can expect special corkage treatment as well. And if you don't bring your own wine, trust Chris's excellent palate and thoughtful, reasonable wine list. And send your friends. And have them mention us.
One more thing. We will put a stress on TT's Burgundy stemware if we insist on that rather than Bordeaux stems. Which, honestly, I have.
But I also said we can probably supply some of our own to make that happen. I can muster a fair number of Burg stems, but I would suggest if you have some favorite ones of your own you might consider bringing. Stay tuned, as we'll see how we may be count-wise. (Chris says they can't be responsible for breakage of customer stems, but just keep track of your own and don't break 'em, or if you do, drink more Burgundy to lament.)
This. Should. Be. Memorable!