no, not by the bell, but by the kitchen.
In addition to Benno’s on the Beach, our stay in Galveston had to include a lunch at Mosquito Café, a small bistro restaurant that we enjoyed the previous year.
But this mobile hanging over our heads reminded me of the joke about the mosquito being the state bird of Minnesota. Perhaps the same hold true in Galveston.
While we were waiting what seemed to be an unreasonable length of time for our food given the paucity of customers, we noticed a disturbing pattern of activity. The doors would open from the outdoor patio and a server would enter carrying a plate or two of food which was returned to the kitchen. This happened not just once but at least six times. Now when you see that much food being returned you begin to become concerned.
But then Chuck, who was seated facing the patio doors, solved the dilemma. There was a photographer taking photos of Mosquito Café’s food and when he was finished with a plate the staff brought it back to the kitchen.
But while this photo session was in progress, the kitchen’s sole attention was being paid to these plates that required an extra measure of preparation and presentation. But this meant that the couple who arrived just prior to us, the two of us, and the two women who arrived just after us sat and sat and sat. But somehow one single diner managed to receive her food in a speedy fashion. Is it a coincidence that, as she left, she greeted one of the staff members by name?
So while we waited we had the chance to closely study the art work by C. Outlaw (about whom I can find no information) that was hanging on the walls.
At no time did anyone try to explain the delay let alone provide an apology. Either would have gone a long way. Chuck was ready to walk out, but there was one impediment—we had already paid.
Finally, and with no “sorry” for the delay, our food arrived and was just as good as we remembered and the day was salvaged.
My selection was the Kahuna Tuna sandwich—grilled medium rare ahi tuna with wasabi cream, spicy sambal (a Chinese chile paste) vinaigrette, lettuce, and tomato on a honey wheat bun. The tuna was medium rare as advertised and the flavor of the wasabi and sambal was the perfect accompaniment.
Chuck’s choice was the Turkey Divinity—a sandwich made with roasted turkey, melted brie, hickory smoked peppered bacon, grilled apples, lettuce, and garlic-herb mayo on a French baguette.
So while on this occasion I have to give Mosquito Café a failing grade in the customer-service department, the food retains its 5.0 Addie status.
To review the role of Adler and the Addie rating system, read the November 14, 2011 blog.