When Dinner Plans Fall Through, Restaurants Appreciate The News

If you had plans for dinner with a friend and then didn’t show, wouldn’t that make you a Class A heel?

Well, restaurants deal with inconsiderate no-shows daily. This lack of cool goes way beyond the rude behavior that would cause Miss Manners to bust a gasket.

Making a reservation and then blowing it off gives restaurateurs a pain in the wallet. (And you just know those costs are eventually going to passed on to us.) It also deprives other diners of that vacant table.

Recently, a group of folks made special arrangements at a restaurant that usually seats parties of no more than six. They set the table for seven on a busy Saturday night, but then it sat empty all evening. No call, nothing.

At Capers in Coeur d’Alene, all tables were booked for Easter brunch and most of the parties didn’t show. The owners made some calls to regulars to let them know there were openings, so it wasn’t a total disaster.

This kind of cavalier attitude is becoming such a chronic problem ‘round here that a few places are considering taking credit card numbers to guarantee a reservation. That’s the way they do it in the Big City.

Heck, in the center of the dining universe - New York City - restaurants have the problem in reverse. Too few tables at the hottest restaurants make getting a reservation so difficult that people will call up and use a famous name to save a spot.

Imagine the host’s disappointment when a short, balding man shows up saying he’s Paul Newman.

Fortunately, we don’t need to resort to such tactics. Not yet, anyway.

But, please, use a little common courtesy when booking a reservation. If you’re not going to show up, call and let the restaurant know in a timely manner. The same thing goes if you’re running late. It’s just a phone call. How hard can that be?

Technically, you don’t owe the restaurant anything. (Unless, of course, they have your credit card number or they know where you live.) But in this chaotic world, good manners are too often jettisoned. So, CAN’T WE ALL JUST GET ALONG?

No, seriously. Have some consideration, OK?

What’s in a name?

Last week, I got a call from some suit at Hotel Lusso informing me Fugazzi restaurant was no more. When writing about it henceforth, would I please refer to it as Fugazzi Dining Room at Hotel Lusso?

Just rolls off the tongue, doesn’t it?

“Where do you want to have dinner tonight, hon?”

“Oh, I dunno. How about Fugazzi Dining Room at Hotel Lusso?”

Face it, it’s human nature to shorten names. As anyone who’s ever suffered one can tell you, nicknames stick.

Does anyone call Patsy’s by her formal name? (Patsy Clark’s Mansion.) Isn’t that spot on the Spokane River forever known as Clink’s? (Just for the record, it’s Clinkerdagger, not Clinkerdaggers.) Beverly’s at The Coeur d’Alene Resort will always be Bev’s.

We don’t even mind - not too terribly much - when people refer to this tab you’re holding right now as The Weekender.

Chefs collaborate on cuisine

Ever wonder how they cook up new ideas for restaurants in a big hotel chain?

Recently, 10 chefs from DoubleTree Hotels around the country got together and came up with some new dishes for the restaurants.

It’s called the Chef’s Signature Series and diners can sample it at The Coffee Garden at the DoubleTree in the Valley and at the Cityside Cafe at the DoubleTree Hotel, Spokane City Center.

New items include French blintz toast at breakfast, smokin’ turkey wrap and roll sandwich at lunch and for dinner, spice salmon with grapefruit-mint sauce.

For reservations, call 924-9000, ext. 7198 in the Valley. Or, 455-9600 for downtown.

Smokey’s serves it Texas-style

Smokey’s Family Barbecue is doing its meats the true Texas way - marinating the meat one day, smoking it the next and finishing it in the smoker before serving. Your choice of spicy or sweet housemade sauce comes on the side.

The menu features ribs - both baby back and the larger, St. Louis-style - chicken, turkey and beef brisket.

Side dishes include a coleslaw with Spanish peanuts, chili and Cajun potato salad.

There’s also a kid’s menu.

Prices average $5 for lunch and from $7 to $15 at dinner. The restaurant, which is owned by the people behind O’Doherty’s and The Arizona Steakhouse, is open daily from 11 a.m. until 9 p.m.

To wash down that ‘cue, there’s a selection of beer and wine. Smoking is permitted only on the outdoor patio.

Smokey’s Family Barbecue is located at 11723 E. Sprague. For reservations or take-out orders, call 924-2578. For information on catering, call 990-8888.

Speaking of smoking …

The Clark House on Hayden Lake is serving up its second annual cigar, microbrew and whiskey dinner on May 12.

The six-course feast has been designed to bring out the best flavors of the stogies, brews from Hart’s and small-batch bourbons. It starts with an appetizer of smoked mussels, sausages and cheese followed by venison potstickers, duck consomme, field greens, a sorbet made with Wild Turkey, prime New York steak with a green peppercorn sauce and, for dessert, a bourbon-soaked bread pudding.

Cigars will be savored on the patio preceding and following the meal.

The price is $65 a head, which includes gratuity. The event starts at 6 p.m. For reservations, call (800) 765-4593.

Veterans hit the beach

Seasoned Sandpoint restaurateurs Barney Ballard (former owner of The Cupboard) and Jim Lippi (from Ivano’s) have taken over The Beachhouse at the Edgewater Resort.

The new menu features favorites such as steaks, seafood and chicken. There are also some offbeat dishes based on South American cuisine listed under the heading “The Grill from Ipanema.” That includes a gaucho steak seasoned with a mild Brazilian spice rub and stew with three kinds of meat.

The restaurant has a great location, near Sandpoint’s City Beach, and a big deck for dining alfresco.

For reservations, call (208) 255-4947.