Late yesterday afternoon we went to Angus Barn for our Thanksgiving dinner. As we arrived there were people milling on the porch of the eponymous Barn and crowds standing outside the reservations desk. I got up there without much trouble and was told that my 3:15 reservation was now at 4:15. So we had to wait an hour. We could do that and went upstairs via the quaint red elevator to the Wild Turkey Bar where tables had been set up for those who had requested they eat upstairs. I would have liked that but it was too late for me to make a change. All the tables and reservations had been taken.
Michael and I settled ourselves at the bar, me with a glass of house Cab and him with a Duck Rabbit beer. They had given us a thing that would buzz and blink when we were called. I put it on the bar, because I didn't want to miss the call. However, as we got closer to the time of 4:15 and people at the bar were called before we were, I looked puzzled. The blond bartender picked up on my puzzlement and called downstairs. Before I knew it, a gentleman came up to me and apologized for the wait and said our table would be upstairs and that Chef Walter Royal would come out to say hello. (He's in my book.)
I was amazed and told the man not to bother Walter. (There must have been a thousand people served yeaterday.) And when we got to the table, we were offered a glass of wine on the house. Angus Barn has done so well because not only do they have great food, but they treat each person as if they were special.
And throughout the building, in each of the dining rooms, there was a long buffet table loaded with turkey, ham, and slices of rib roast plus all the side dishes. The desserts were in an adjacent room. Everything was up to the standards of Angus Barn. It was a good Thanksgiving and I'm glad we celebrated it there.
