JPW Posted June 30, 2006 Share Posted June 30, 2006 Last week in Saratoga we had dinner at our favorite restaurant there, Chez Sophie, which had just moved and was still in the process of getting set up. This week's e-newsletter from them details some of the adventures that they have had and have proved to me why all restaurateurs are completely certifiable for being in that industry (but thank goodness they are). Hello, Everyone:Everyday is an adventure. EVERY MOMENT is an adventure. Sunday morning Cheryl and Nico came into the new restaurant for breakfast and Nico yelled, "Oh Mommy! You built me a pond!" Cheryl was busy checking her servers' work and didn't realize at first what her son was so excited about. Then she looked out the windows and saw that the entire courtyard was flooded. The sprinklers were on and it was pouring rain. Paul, who had gotten there first, said he'd been trying since 6 a.m. to find someone who could turn off the sprinklers. Soon the sun came out and the new water feature at Chez Sophie began to reflect a perfect sky. Deciding to make the best of a small disaster, Cheryl sent Nico and his playmate Ariana out to splash in Lake Sophie. Then she called one of our servers, Alex Demers, who developed an eye for Martha Stewart-like decorating from his-mother-the-florist, and asked him to stop at Pier One on his way to work and pick up some floating candles. Having not yet seen the courtyard, he was a bit confused by the request, but complied admirably. The sparkling reflections on the glass wall of the restaurant during Sunday night dinner were so magical looking that Cheryl could almost overlook the damage to the newly laid sod and herb beds. We were still worried about Joseph's metal sculptures in the garden, especially the 250-pound "Delicate Balance," an oversized kinetic man made from white steel pipe. The concrete footing that raised him overhead so he could sway in the breeze had just been poured a few days before, and the ground around it was a marsh. Monday, we were planning to install lighting in the courtyard to show off the sculptures at night. Unfortunately, it started to rain again. By the end of breakfast, water had begun to creep over the flagstones and onto the new carpet of the lower dining room. Barry Wine, the celebrity chef who recruited us to move into the hotel, stood with us in the dining room as we wondered if it would stop raining by dinner so we could use the floating candles again. We were trying to make the place look as perfect as possible for a dinner party for the executives and consultants of Blackstone Development Corp., the people who built our beautiful new restaurant for us. At that moment, Paul noticed that Delicate Balance had shifted in the marsh so that its weight was no longer perfectly balanced on its pole. He ran to call hotel maintenance, but before he even got to the door of the restaurant, Barry Wine called out: "It's moving." We watched helplessly, Cheryl clutching the baby, while the sculpture slowly swayed towards one of the glass alcoves, which was seated with lunch diners. We started toward the courtyard doors, knowing there was no way to get through the shin-high water before the sculpture touched down and no way our puny arms could stop it even if we could. We are forever grateful that it hit the herb garden, not the glass windows. It is currently butt-in-the-air and not the least bit kinetic. We can't un-stick him from the mud until the pond dries. One of our new bartenders, Chris Schruyver, likes it the way it is. "It's like mankind with its head against the ground, struggling against the hardships of life. It's more like a Rodin sculpture now," he said. A breakfast diner offered Cheryl 5 bucks Tuesday morning if she could tell him what the big white thing was. Meanwhile, Monday, the roof in the dining room sprang leaks in three places, so Cheryl made big arrangements of roses and herbs from Little Field Farm to artfully catch the drips. Dinner went very well, and the early diners were quite amused to watch Cheryl wade out into the pond barefoot to redistribute the floating candles. We found out Tuesday that the flooding was exacerbated by the fact that the landscapers had inadvertently sodded over the drains in the courtyard. Every time we looked out the windows this week we saw a crowd of men in The Saratoga work shirts poking sticks into the ground to find the drains. Verizon took over the phone lines Monday at the old diner from the previous carrier, an interim step to having the main 583-3538 number transferred to the hotel restaurant. When they did it, we lost the call forwarding we had programmed in at the diner, so anyone who called our published number couldn't get through to the hotel and couldn't access our voicemail. Paul drove to the diner Tuesday morning to manually reroute the calls. Just as he returned, Cheryl got a call from Alarm Central. The alarm was going off and the police had been dispatched, so Paul had to go back to Malta to unlock the building and quiet the alarm. Apparently, the real estate agent had set off the alarm while locking up after showing the diner to potential buyers. Cheryl would have gladly run that errand just for the chance to take a shower after several nights of sleeping in the office of the new restaurant, but she was dealing with several small crises. The construction crew arrived Tuesday afternoon to install the glass doors on the double fireplace and install the accordion doors on the private dining room, a job that should have taken a few quiet hours over the course of two afternoons. While they set up the scaffolding for the doors, the fireplace guy moved the comfy chairs from in front of the fireplace and began unloading 46 20-pound cannonballs into the middle of the bar floor, as well as huge protective cardboard boxes containing the doors for the fireplace. Fearing civil war, Cheryl asked what the cannonballs were for. "They're the logs," the installer said with a grin. Cheryl found Paul to share her bemusement about the great balls of fire. "This looks cool!" Paul said. "I guess that's why there's two of us," Cheryl said. "So at least one of us will be happy about most things." "They're just like fireplace logs," Paul said. "Well I know THAT," Cheryl drawled. "But they're round." Paul replied: "The fake logs look like fake logs. These aren't pretending. I saw them and I thought "Oh, now this is just fun." Meanwhile, the construction foreman was measuring and muttering and pacing. The crews draped the tables and chairs on the back of the upper level with plastic, covered the wood floors with protective padding and rolled a hydraulic scaffolding ladder into the upper dining room. A table of 10 we had booked for lunch took one look at the mess and announced they would walk over to the Old Bryan Inn. The construction chief continued to mutter until lunch ended. Cheryl, who was trying to hand polish a weird coating off the new wood floors, finally stood up and asked for the bad news. Clearly, something was bothering the workers and the installation of the doors was not proceeding. "It's not going to be finished today, is it?" she stated matter-of- factly. "How long? A few days? A week?" The construction foreman, who looked truly sorry, explained that an engineering problem had been discovered. The supporting beam inside the the soffit was not sturdy enough to hold up the gorgeous custom doors, which weigh more than 2,000 pounds. Apparently the engineer had thought they would be bottom-supported, rather than top supported. The guys needed to tear the roof of the private dining room out and rebuild. The construction manager asked Cheryl what should she wanted him to do. She said, "Tarp it off and get it over with. Then she wondered aloud where she could find a 40 by 11 foot length of silk to hide the plastic and tape with Christo-like elan. The construction manager managed to find a few of those curtains on portable frames they use on convention floors. It looks kind of like a back-lit stage. She said maybe we'll use them for puppet shows and vaudeville acts. Meanwhile, power surge knocked out the printer in the kitchen for the Point of Sale system as well as the administrative touch screen terminal. Cheryl was on the phone with Team Howard, which services the POS, but kept losing cell phone reception as she ran back and forth between terminals. Bob Howard was in Lake George, out of cell phone reception, and was using pay phone to walk her the reboot. Every time she lost his call, it took 40 minutes to get reconnected. Minutes after the contractor draped the work area and began ripping out the ceiling, a photographer showed up from The Saratoga Today. To tell you the truth, the pictures still look pretty good, even though the dominant shot in the layout includes construction drape, blue tape and a temporary sign. They managed to shoot the courtyard so you could see the pretty window seats and one of Joseph's sculptures, but not the flood and Delicate Balance with his hiney in the air. It turns out that Thursday most of the corporate party planners in the state were assembled at the hotel for a conference, and they all paraded through the restaurant one by one to experience the construction drapery and the sound of power tools for themselves. Those who stopped to talk to Cheryl expressed their excitement that the hotel is remaking itself and using Chez Sophie as a centerpiece for its transformation. "This is really smart," one of them said. "Having a restaurant like Chez Sophie here is really going to change the type of party we can book in Saratoga." Then they mentioned the "jackhammers" during lunch. Oy. Late Thursday night, Cheryl was sitting in the bar, which was heavily populated with extremely well-behaved male conventioneers from the Organ Historical Society (that's pipe organs, people), teaching our new night manager Scott Maxwell (the young clean-cut server who has been with us for several years) how to enter 40 cases of wine into the database so they will appear on the winelist. When we finished, we realized that the labels we need to print the inventory codes onto the backs of the bottles had been misplaced during the move. Scott decided to go back to the diner and see if he could find them so we could knock the chore out before daybreak. Cheryl decided to pour herself a glass of wine and write the newsletter while he made the four-mile trip. When she opened the refrigerator where the back-up wines and dairy are stored, however, there was something distinctly wrong. The entire bottom was full of opaque white liquid. At first she blamed the fact that two dozen containers of half-and-half had been placed on their sides to prevent them from tipping over on the metal racks. Then, as she was righting the containers, she realized that milk was dripping onto her hands from above. It turns out that the refrigerator temperature had dipped, freezing the organic slow-pasteurized milk from Meadowbrook Farm in Clarksville, which is delivered in old fashioned glass bottles. Five half gallon containers had burst, spilling their contents into the bottom of the fridge. Cheryl was amazed that two of the three employees still in the house rushed to her aid, whipping out Shop-Vacs and buckets of water and rubber gloves. (The third employee was tending bar for the conventioneers, and didn't know until the milk had cleared that there was a problem.) Link to comment Share on other sites More sharing options...
SquashSoup Posted June 30, 2006 Share Posted June 30, 2006 I was also at Chez Sophie last week. How was your experience? How did you find the food? I was a bit hesitant going there, because I thought some of the charm might be lost with the end of the diner. Very interested in hearing about your experience. Link to comment Share on other sites More sharing options...
JPW Posted June 30, 2006 Author Share Posted June 30, 2006 I was also at Chez Sophie last week.How was your experience? How did you find the food? I was a bit hesitant going there, because I thought some of the charm might be lost with the end of the diner. Very interested in hearing about your experience. Just posted the quick review I did on eG here. Link to comment Share on other sites More sharing options...
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