Restaurant – Page 2 – Pickpocket Bob Arno

Scams at restaurant tables

A restaurant table is a good place to be had. The latest in low-tech scams happened last month in Hoboken, NJ, when a man appeared tableside to collect cash after diners had received their bills. He took their money and walked out the door. Pretty clever.

Why didn’t the customers question the new face? I can answer that, as one who visits restaurants some 200+ days a year. Sometimes we just don’t pay attention to who’s serving us. We’re seated by a host, served water by a busboy, solicited by a sommelier, finally the waiter comes, and sometimes we’re greeted by a manager. The meal might be a business meeting which demands our attention more than faces.

Last week, I had a long, late lunch at Postrio in Las Vegas. When our waiter’s shift ended, she did what customer service people call a “warm hand-off:” she introduced us to the waiter who would continue with us. She could have just left, and when the replacement waiter showed up, we’d have just accepted him.

So the Hoboken bogus waiter simply took advantage of our innate trust. He manipulated his victims by presenting himself as the person they expected; he didn’t even have to say anything. Hand out, money in, bye-bye.

So what did the restaurant do when the customers told the real waiter that they’d already paid someone else? Management did not make them pay again. Which invents an entirely new scam: diners claiming they already paid the bill (even though they haven’t). Perhaps the bogus waiter plans that as his next trick.

In the case of the bogus waiter, the victims were not out-of-pocket due to the goodwill of the restaurant management. Other potential losses while dining out:

swiped right off your lap

Purse stolen off lap at restaurant

Bags on laps should be safe, but not always.

Should Have Left it in the Hotel—Gisela and Ludvig Horst checked into their Barcelona hotel and immediately got into an argument. Gisela did not feel comfortable leaving their valuables in the room, though Ludvig was insistent that they should. They’d just arrived from Germany for an Herbalife convention. With 30,000 international participants in town, each sporting big I-heart-Herbalife buttons, every Barcelona hotel was fully booked. The Horsts ended up in the same small, semi-seedy inn Bob and I had chosen for our semi-seedy research. We met them at breakfast the morning after.

The Horsts went out for their evening exploration with everything in Gisela’s purse. They joined another Herbalife couple for drinks at an outdoor cafÃ© on La Rambla. The avenida was lively, the June weather delightful. Gisela was enthralled by the entertaining parade of strollers, yet she never forgot caution. Conscious of the value her purse contained, she held it on her lap. The foursome ordered sangriÃ¡ and let the Spanish nightlife swirl around them.

If the Horsts’ cash and passports had been stolen from their hotel room, one might fault them for leaving their things unsecured. Had Gisela hung her purse from the back of her cafÃ© chair, one could chastise her severely. Had she put it on the ground, out of sight, out of mind, she could be blamed. But Gisela’s handbag was securely cradled right under her nose.

Thinking back, Gisela remembered a middle-aged man seated alone at a table behind them. Was it him? She also sensed the bulk of a man moving behind her and had assumed it was a waiter. Without warning, her bag was snatched right off her lap.

The Horsts lost everything. Besides the tremendous paperwork hassle, the mood of their trip was ruined and Gisela was badly traumatized. She blamed herself and lost confidence in her judgment, though she was hardly at fault.

Personal security is an art, not a science. Information and awareness are everything. In the Horsts’ situation, I may have done exactly as Gisela did, had I been lacking a suitable suitcase to use as a safe. However, I’d try to split up my goodies, and put as much as possible on my body instead of in a grabbable bag.

Excerpt from Travel Advisory: How to Avoid Thefts, Cons, and Street Scams
Chapter Four (a part of): Hotels: Have a Nice Stay

bag snatch Barcelona cafe handbag hotel Restaurant spain Thieves

Paper masala dosa

Why did we order two?

Paper masala dosa is one of my favorite meals. I order them at every opportunity when I’m in India, Singapore, or Dubai. It was a restaurant in Phoenix, though, where I was served the biggest one I’d ever seen.

Dosas are hard to find in the U.S., but I discovered Udupi in Phoenix, where they serve 17 kinds. 16 kinds I don’t care about. It’s paper masala dosa, every time. I dream of its shiny mahogany surface complete with streaky tracks from the dosa-maker’s spatula, the intoxicating fragrance of ghee, and the traditional accompaniments. I like the drama of its arrival, even when it isn’t this gargantuan; even when I fetch it from the grill myself. And I like the eat-it-while-it’s-hot urgency, even though it’s impossible to eat it while it’s hot.

Paper masala dosa

Paper dosa is a thin, crisp pancake made from a fermented batter of rice and lentil flour. They’re always large, but I’ve never before come across the three-foot long version. Then again, I’ve never before been to Udupi—the restaurant, or the city in southern India.

A giant version of the paper dosa, with its three little bowls of accompaniments.

A paper dosa always comes with a little bowl of sambar (a thin tomatoey broth) and two fresh chutneys. Indian chutneys are not the sweet-hot preserved fruit bits in jars, as sold in U.S grocery stores. Those are “pickles.” Chutneys are fresh. With a paper dosa, you get one of ground coconut mixed with chilies and fresh green coriander or mint leaves, and one other, complimentary chutney (the kind varies).

If you order paper masala dosa, your dosa is rolled around a ladle of potato-onion curry, and the meal becomes hearty. They are always too much for me, but this one was amusing in its hugeness. It was no joke, though.

Indian restaurants are everywhere now; unfortunately, they all seem to have the same predictable menus: butter chicken, chicken tikka, lamb korma, beef vindaloo, aloo gobi… They’re all north Indian restaurants and they all must use the same boring, failsafe recipes. If you’ve never had the cuisine of south India, it’s worth seeking out. You’ll get dosas (maybe 17 kinds!), other unfamiliar crepes, pancakes, and “donuts,” and dishes rich with coconut and chilies.

Udupi Cafe
1636 N Scottsdale Road
…¨Tempe, AZ 85281 …¨
Phone: 480-994 8787

Food Restaurant

Duck in a can

Montreal—Read anything about this city’s vibrant dining scene and you’ll be pointed to Au Pied de Cochon. You’ll also be warned: dining here entails a serious lapse in a heart-healthy diet. Pigs, of course, are featured heavily on the menu. Foie gras is the restaurant’s other specialty.

I don’t eat pigs, or any four-legged animals. I’m not big on two-legged winged creatures, either. But foie gras makes me swoon. In Montreal, it comes from ducks, not geese, and I find it slightly inferior. Slightly.

At Au Pied de Cochon, chef Martin Picard puts foie gras in everything: pigs’ feet, pizza, and a weird QuÃ©bÃ©cois dish called poutine. Poutine is a pile of fries and cheese curds covered with sauce, and often meat. What are cheese curds? I can’t think of an American equivalent. Cottage cheese curds are smaller and softer, and creamed. Indian paneer is similar: firm, dryish, squeaky lumps of milk soured by an acid. They’re good.

Au Pied de Cochon’s version of poutine starts with potatoes fried in duck fat and topped with a large lobe of seared foie gras. And get this: the sauce is made of foie gras puree, egg yolks, and cream. The eyes and mouth say yeah! while the heart runs for cover.

It was fabulous. Bob and I shared a plate, and we could have walked away satisfied after just the foie gras poutine and glasses of chenin blanc.

Duck in a can

But no. We had to experiment. Bob had a fresh bluefin tuna dish, rare and complicated. I had duck in a can. My chef brother-out-law had told me about it. The waiter brought out a piece of toasted bread covered with celery root puree. He also brought a hot sealed can, which he opened with a can opener at the table.

Slowly and ceremoniously, the steaming contents were dumped atop the bread. A duck breast, a large lobe of foie gras, buttered cabbage, a head of garlic, fresh thyme, and mysterious juices were cooked to a fragrant, unidentifiable heap that looked sort of… well, pre-digested.

It was not a pretty sight, though it smelled divine. The structure stood tall on its bread foundation for a minute, until the bread soaked up enough fat and juices to lose its ability to support such a heavy burden. Neighboring diners’ eyes bugged out. Mouths gaped. Oohs and ahs for the spectacle of the duck.

Needless to say, it was delicious. The duck was chewy and gamey, the foie gras meltingly luscious, the garlic an occasional bright surprise, and the cabbage a vegetal counterbalance. The celery root and juicy-crusty bread could have been a meal on it’s own. As you can see, the dish was enough for six people.

No surprise that the combination, foie gras poutine followed by duck in a can, was not a wise choice; I knew that when I ordered. I just had to try both dishes. There were many others I managed to pass up.

So this is my recommendation. Go to Au Pied de Cochon. If duck in a can doesn’t intrigue you, try one of their spectacular seafood platters. Or probably anything on the menu.

duck Food montreal Restaurant

Invitation to steal

Bob and I must not be working hard enough. We’re just not getting the message out. We had a very good dinner at the intimate, chef-owned EVOO, in Boston, where we found this woman, happily oblivious to her open invitation. See her red-lined purse gaping open, behind her back? We brushed against it in the tight squeeze getting to our table, but she didn’t notice. We, or anyone, could easily have plucked out her wallet or cell phone. When Bob spoke to her, she admitted that she (or was it her female companion?) had already been a victim of theft from a purse hung on the back of a chair.

Men: hanging a jacket on the back of a chair is just as risky if you’ve got goodies in your pockets.

Might be a good time to read Purseology 101 and/or Pocketology 101.

EVOO serves a beautiful dish called Duck, Duck, Goose: duck confit, seared duck foie gras, sliced goose breast, lentils, haricot vert, escarole and sherry-ginger sauce.

Boston duck pocketbook purse Restaurant risk steal theft

Maui and Majuro

Pacific O

Chef McDonald had a farm, EIEIO. We had a gorgeous dinner in Lahaina last week, outdoors, on the beach, hibiscus blossoms in my hair (still attached to the shrub, which we were snug against, having begged the last outdoor table). A tacky tourist luau was taking place next door, but it was hard not to enjoy the music which visited us on the breeze. We’d only just arrived on Maui, and from the taxi, we watched whales spouting just offshore as the sun set. Lovely.

Our hotel receptionist, when asked for dinner recommendations, said “They’re all the same in town, and none are any good. The only place I eat here is Ruth’s Chris.” Then we found the quintessential local, a grown-up surfer on a bicycle, a food enthusiast. He pointed us to Pacific O, among other interesting options. Its chef, James McDonald, runs an organic farm for all the produce at Pacific O and his other restaurant, IO’s. We walked there and got a table right away, but it was under a roof next to the bar. Noisy, and not outdoors enough. I pushed hard and the manager created a spot for us on the patio out of nothing. We rewarded him with a hefty bill.

The following week we came ashore in Majuro in the Marshall Islands, by small boat. Only lightly touched by tourism, the jungle island was a delight in all its ineptness. The airport was mad with well-wishers, send-offers, and children running around as if it were the county fair. Almost every flying islander checked in an ice chest, and each ice chest (as each suitcase) was emptied, inspected, and repacked. The ice chests contained plastic baggies of frozen food, lobster, crabs, and frozen fish. Much of this was unwrapped. Just frozen and thrown in the chest.

Food islands Restaurant Travel