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January 07, 2008

Rathbun's

All the hype, all the press and yes, it's terrific.  I grabbed a bite at the bar when it first opened and finally got to go back.   My husband thought it would be too stuffy and expensive and wouldn't go.  My girlfriends thought it would be too fattening and expensive and wouldn't go.   I dragged my daughter, yes dragged her; she's all about cheap Mexican fare. 

The hostesses were a little curt, but I am too when working the door on a very busy shift.    I don't know how much Kevin and Kurt pay them, but it can't be enough.  That is an incredibly important and thankless job, which is why I end up doing it often at Babette's.

I was very surprised by the prices.  They were very, very reasonable.  I had many small plates, my daughter had the marinated flank steak and we both devoured the mashed potatoes.  The small desserts were perfect.

Service was spot on.  Banquette and tables are a little close.  The men, handsome, quite handsome, at the next table were very close.  Lots of business people.

I did have to dress up.  My daughter had to dress up.  The only down side.

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Chef Marla

  • Chef Marla Adams
    I'll make this short. I began cooking on a lark in 1980 at a restaurant in Boston. I had graduated from The University of Virginia and was a little burned out. I took a bakery job for $3.50 an hour (in Boston, mind you) and have never left the restaurant business. I LOVE IT. I love the hours, the pace, the people, the food, the challenges and working with my hands and brain at the same time. Food is a craft. It's real and it's essential to everyone. Most of all, I love cooks: line cooks, prep cooks, chefs, sous chefs, all of them. They are a very unique group of people. After a few years I attended the Culinary Institute of American in Hyde Park and upon graduation, headed to Atlanta with a boyfriend. The boyfriend didn't last, but I'm still in Atlanta. There was never a shortage of jobs, and I moved quickly up the ranks in several restaurants and even a hotel. Upon reaching a glass ceiling in one position, in 1992 I decided to open my own place, Babette's Cafe. And here I am......

Babette's Cafe

  • Babette's Cafe
    I opened Babette's Cafe in 1992 and in 2001 after renovating a 1916 bungalow, moved my restaurant to "her" current home.
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