Sometimes, after a long day of work on the road, I’ll get to a restaurant, review its lengthy menu, and just not feel like making tough decisions about what to order. In such circumstances, it’s nice to have a waiter who will make knowledgeable recommendations about the options, without mouthing platitudes about whatever happens to be the daily special.
So it was last night at Fork Restaurant in Boise, Idaho, an excellent bistro that advertises itself as being “loyal to local.” Our waiter was experienced and glad to offer candid suggestions after asking a few basic questions like whether I wanted red or white wine or meat, fish, or vegetable. I accepted his recommendations across the board and ended up with a very fine Syrah from the northwest and succulent, melt in your mouth beef short ribs — which you can’t really see in the photo above because they are covered in crunchy Idaho “potato hay.”
His recommendations were so good that when we were considering dessert we decided to blindly rely on his choice. He came through like a champ, bringing us a ridiculously moist butter cake topped with local ice cream and a coulis made from an assortment of berries. It was a sensational end to a very fine meal.
Being a waiter is not easy, especially if you want to do it right. Our experience at the Fork Restaurant last night showed how a really good waiter can complement a really fine meal.