Our Customers

One of the most satisfying things about running a small restaurant is getting to know one's customers. We have so many wonderful people from all walks of life who come though our doors and who are truly interesting people to talk to. This morning, for instance, I met a lovely couple from West Bloomfield who come up to visit during the summer (and have an affinity for irises), and then finally met (in person) a couple who frequent the H&V and follow our blog via RSS. Gail sent Paul and I some wonderful photos of a pizza and food festival in Italy along the Amalfi Coast (which only confirms that we have to get there someday) and noted how we have a little Italy here in Suttons Bay. The Amalfi Coast in Campania is featured in the Mario Batali Cooks! app (for those of you who love apps and love food and travel--this one is really cool. I just loaded it a few days ago and think I might try to make "Eggs in Hell" one of these days).

So many amazing places to visit--hard to believe that just over a year ago I was sitting in the Aux Anysetiers Du Roy in Paris marveling how intimate a restaurant can be. It made an incredible impression on me--admittedly, a relative newbie to the culinary scene and not nearly as well-versed in the language of food as Paul and many of our friends. But, if you are lucky enough to be seated right near the tiny kitchen in the Aux Anysetiers Du Roy, you can watch Madame Lillian working her copper pots and pans and be be teased by the smell of bœuf bourguignon wafting into the dining room. It is a magical place with gorgeous hand-painted murals on the walls and is one of the oldest restaurants in Paris. I believe it dates back to the 17th century.


But I digress ...

Part of what's wonderful and memorable about that type of experience in a restaurant is seeing the person making your food and knowing that the only secrets might be what types of herbs and spices are used and in what amounts, or how long something is baked, braised or marinated--food preparation is transparent, respected and celebrated. And I think this is what many customers respond so well to. It is encouraging to meet people who are passionate (or at least curious) about good food--no matter where they are--and have fun with it. And we sincerely appreciate our customers for that.