
Chez Oskar, Dekalb Ave and Adelphi St.
Hello nobody! I'm sure you've missed me.
I have been to this locale once before, on one of those dates where the other person looks really good on paper and then it ends up being a total mess.
THIS evening, however, I had made plans with a friend to eat somewhere in Ft. Greene, as she was a newbie bike-rider and we thought to meet somewhere equidistant from our respective neighborhoods. She woke up from a late afternoon nap feeling like doody, so I went by myself.
I sat at the bar; perhaps because I am a bartender, I really like sitting at bars. The bartendress was the same cute French? girl who when I called asking if there was seating at the bar (I couldn't recall from that one genial date) I had to repeat the question three different times with different nouns and verbs.
I ordered a Kronenbourg 1664 while I thought about the menu. A number of things called out to me, but something about an entree portion of Steak Tartare pulled at my heart strings and I wanted to scream-sing me some Edith Piaf. Instead I just ordered the dish.
It was heaven. I big thick patty of raw fresh beef minced with capers and onions with a raw quail egg on top and toasted baguette and french fries. The second I ordered a glass of house cote-du-rhone to finish off the meal, some early evening jazz band started up in the corner of the restaurant.
I have an aversion to live jazz in restaurants. It's cheesy and it begs attention from whatever else I want to be doing. Like giving bedroom eyes to the beautiful bald black lady in the other corner. When I dine alone I am Captain Anyone.
But they weren't half bad. And as I scraped my plate clean and they finished the first song, I clapped. Because they were good, and I wasn't really gonna make it with that bald lady anyway.
The bill was $32 on the nose, and I paid with a credit card but left $6 in cash.
Another meal enjoyed, all alone.

You are out of control.
ReplyDeleteMy GF gets aggravated when I put one or two dollars of tip on the credit card (for uncle sam) and leave the rest in cash. Is it better to leave the whole thing in cash?
ReplyDeleteHi CM! I've heard there is an entire department of the IRS dedicated to handling food service workers in New York City, so I think your method, under some scrutiny, would hold up better for the service staff than putting the whole thing in cash. Thanks for your question!
ReplyDelete