OMG. This wine is rancid. I’m gonna die.
At the corner of Armitage Avenue and the Kennedy expressway, some only see a Volvo dealership and a neo-Georgian red brick office building, a bland dereliction of architectural duty. Though it has long been demolished, I instead see myself at 3 a.m. sitting in the corner booth at Marie’s Riptide lounge where minutes ago I’ve dropped a dime and conjured Patsy. The gifts of Willie Nelson and my bourbon-addled brain are en fuego as Cline does her glissando slide amidst a honky-tonk piano tinkle into the opening line… CRA-zeee! Shots roll from the bottle, proffered by THE Marie (Wuczynski), the bar’s snowy-bouffant-crowned namesake. Though she is geriatric, she is always game. She pours one for me, and one for her. I am, whether I like it or not, and oh, God do I, paying for both.
What happens when a whole bunch of people who worked at Publican Quality Meats, and also Zingerman’s, the famed Ann Arbor deli, open their own concern? They create something that is somehow twice is as good as PQM.
In the last few years, “dad rock” has been used as pejorative shorthand for critics to dismiss bands or music of a certain ilk. Such music is usually plaintive, nostalgic, seemingly simplistic, maudlin or sometimes just fringe complex and weird.
The true character of a restaurant is often measured by what its crew does when no one is watching. Great restaurants do what’s right or go the extra mile even if diners don’t see the details or have specific expectations. New York’s Eleven Madison Park (EMP), for example, sends guests home with a parting gift of homemade granola so good it could put Nature Valley out of business. To mitigate what is often the most awkward restaurant service act, presenting a bill, they bring a bottle of apple brandy and offer gratis pours of the spirit with the delivered check so that guests don’t feel like they’re being rushed.