And so it begins...

Dear Friends and Intrigued Passers-by:   

Welcome to The Restless Palate - a resource for you and an outlet for me, because we all deserve to enjoy the things we consume.  This blog is  about my experiences with food I eat and beverages I sip in restaurants and in my home.  It will also focus on those that serve us and how well they do.  It's time for us to take the upper hand and quit settling for the status-quo - anywhere.  Hopefully the Restless Palate will help you and me distinguish our palates from the common masses.  I demand greater satisfaction.     

This is my first blog ev-er.  Wow.  Why blog about food and drinks?  Why not?  It's fun and I love good food and cool drinks.  And good service.    Let's start first with the disclaimers:  I'm not an culinary expert nor do I pretend to be a restaurant reviewer or a food critic of any sort - simply because I'd rather stay below that intimidating radar of wise cynics and justifiably dissatisfied "foodies" that never seem to be quite happy amidst their constant roaming.  My education was in political science and therefore I claim no formal knowledge on the art of the Kitchen.  But, I am lucky to have influenceand exposure from great minds, experts and friends alike, that know their stuff.  I also work alongside one of Richmond's best chefs and consider him a mentor and someone I've come to admire.   But, I do claim ignorance:  It was only a year ago that I learned what the term "amuse bouche" meant; or the fact that a Tom Collins was actually a common drink easily concocted at any decent bar; or that creating a simple roux was, in fact, simple and "roux"dimentary.   For me it's been a process of palate discernment, development and raising expectations over time, without being an unqualified snob (sometimes).   But, since those foodies and experts aforementioned deserve some credit, I'll leave them alone and simply admit to the fact that I, as a common consumer, am, well, restless - Restless for perfection in how food is made, how it is served, the atmosphere it is served in, and restless to find pleasure for both my eyes and mouth (and for the friends that are with me). This blog is about my experience with things that I find pleasurable and things I disdain.  

I'm currently based in Richmond, a town, that's coming into it's own on the food scene.  We've got some amazing experts and we've got a lot of amateurs.  Thankfully Richmond has a core of residents that really have discernible palates and get it; but I feel they're just too nice.  Come on Richmond, it's OK to be honest, even if we are relatively fortunate.  I'll be sure to partially "review" and critique the places I visit (and not just in RIC) that I find make an impression, good or ill.   Partiality and opinion will reign on the Restless Palate - and I ask my fellow restaurateurs to take heed and know that I promise only to critique (of course never insult) if I feel it's worth it and if it's really my place.    

It's time for an honest thrashing, even of places we Richmonders love.  Let's raise the bar.  If Charleston did it, I think we can too..maybe.   Our local publications and "critics" simply don't know how to cut through the glossy endorsements and hold our dining spots (and their staff) accountable.  Really, Style Weekly, really?? There, I said it.     If you feel I get carried away or become ignorantly impertinent, please comment on my posts and put me in my place.  Humility is a virtue any restaurateur of any caliber should embrace.

Since we spend much of our life eating (and sipping), for me the Restless Palate will be a worthwhile and fun pastime.  It's about celebrating the good things in life I come across on the plate or in the glass - my own joie de vivre - and dismissing the elements that simply shouldn't be bothered with.   I'm learning with each experience.  But, I know what I expect and lend credence to my instincts.  Shouldn't we all? 

Thanks for reading - and wisely eating.   Stay tuned!

Best,

Austin