spectator lends some whine
October 6, 2006 – 11:30 am
it’s a favorite moan in coffee circles. now wine spectator magazine adds its voice: why do so many otherwise exquisite restaurants serve such poo for a final course? namely, the cheese plate! no, wait. that’s what should be served as the final course.
instead, mark pendergrast writes, they “expect you to cap your meal with a bitter, diluted cup of brown dishwater that is supposed to pass for coffee.”
the piece isn’t online. however, this blog extends its proud record of value-added public service by offering a free scan right here. all we ask for is a meager donation to the defibrillator fund to purchase a wall-hanging model, which we feel is suddenly necessary for our exploits in the wake of last night’s out-of-the-body experience.
Is it me or does he look suspiciously like Woody Allen?
oh man. watta call. he DOES.
a regular for the magazine, he is.
tap-tap-tap (
ah don’t git it.
Geez… now where have I heard and seen all this before?!!!
I wonder if Mark listens to certain podcasts.
Okay, all joking aside, I was SO FREAKIN’ HAPPY to read this article today that I bought a copy of the Specator. Pendegrast has a much more authoritative “voice” than I do with these mainstreams like Wine Spectator, etc, that to even get this kind of article into the mainstream media was a major, major victory. Even if he does parrot stuff I and others have been whining about for years now. Heck, I wrote about it myself in CityFood magazine in Vancouver earlier this year.
Interestingly enough. Richard Reynolds, a brilliant writer with everything from the LA Times to Fresh Cup on his bio sheet, is also working on a restaurant coffee article – a very in depth one, for a very mainstream press pressence.
The steamroller is just taking off folks…
i’ve seen this complaint in a fair number of places.
still: kudos to the envelope-pushing makrs.