- Jeremy Osner
There is a funny story at
6853-3c6 about odd dishes customers order at expensive
restaurants. My favorite is of someone ordering beluga
caviar at the SeaGrill (where it is over $100 an ounce)
and asking for cocktail sauce with it.
I remember those requests from my day as a waitress;
curiously, upscale restaurant where one would expect
the recipes to be more important are usually more
obliging of off-the-menu requests than are cheap
joints, where you'd think that the chef wouldn't be
insulted by an odd request. Oddest request that I ever
received was while at Cafe Luxembourg, a woman asked
for a plate of blanched broccoli and carrots, no salt,
no oil, no butter, no nothing. The chef obliged.
Conversely, at a Denny's on Route 80 I was told that I
the chef would not prepare a boiled egg, but only
poached eggs, fried eggs or scrambled eggs. Now if the
only option had been scrambled, I would have assumed
that there were no real eggs in the kitchen, only egg
mix. But to fry or poach an egg, you gotta assume they
were cracking shells in the back. The scene was right
out of five easy pieces.