![]() And in the years following, I thawed many shrimp – always striving to thaw the best shrimp possible. I’ve never forgotten that Classic Shrimp Cocktail. It was worlds away from plastic platters of itty, bitty party shrimp that we were accustomed to… Every bite was pure bliss. So simple – a small glass bowl of horseradish-flaked cocktail sauce, some tender Romaine leaves, fresh lemon wedges, and six gloriously beautiful giant shrimp perfectly perched on the rim of the sauce bowl. That Classic Shrimp Cocktail was absolutely divine. ![]() Gerome assured us, of course, that it was an “excellent choice” and that we were sure to enjoy it.Īnd we did. It was listed first among their menu’s appetizers. His knowledge and experience was evident… Everything was served with a nod – almost a bow – seemingly acknowledging both his appreciation for our being there, and our appreciation for his exceptionally sophisticated service.Īs simple as it sounded, we happily ordered the Classic Shrimp Cocktail to start. He seemed to know what we wanted even before we did. He poured our wine ever-so-stylishly – just enough, and with a quarter turn at the end to ensure that not a drop wound up on the crisp white table linen. Gerome carried a perfectly folded white linen towel over his arm. Your wish is my command.” (I’m pretty sure that, had I been standing, I’d have gone weak-ish in the knees at that point because I had never before experienced the polish and professionalism with which that greeting was delivered… it was unexpected, and it was beautiful.) I am Gerome and I will be your waiter this evening. They introduced themselves with a stately smile and – I kid you not – a twinkle in their eye as they approached your table: “Good evening, ladies! Welcome to Gallaghers Steak House. The waiters wore white jackets with polished, engraved name tags. They’ve since undergone a stunning remodel, but back then, Gallaghers was definitely old school and charming. The photos and reviews both boasted and admired its “old school charm”. Years later (and now, years ago) on a trip to New York City, my mom and I had dinner at Gallaghers Steak House. I made reservations there because it seemed like the quintessential New York City restaurant at the time. ![]() It was all well and good, but I knew there had to be more to a “classic” that so many people (myself included) loved so much. The only prep involved was allowing them to thaw, and voile! – ready-made, “fresh” party food at your fingertips. For me, growing up in the marvelous Midwest, classic shrimp cocktail came frozen in round plastic grocery store platters with tiny cups of cocktail sauce. There are probably as many versions of Classic Shrimp Cocktail as there are people who love it.
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