Tonight was a farewell dinner with the group that I work with and we decided to live it up in style. We left the office at 2:30 on a school day and hopped over to Abe and Louie's on Boylston Street. It is a steakhouse in the panelled and leather tradition with enormous cuts of beef and everything ordered A La Carte. I've been to Morton's, Grill 23 and Capitol Grille, but I like Abe and Louie's the best.
For our grand send off our boss flew up from Charlotte and part of our team came up from Providence and in the end it was 9 of us sitting around an oval table in the corner.
The beauty of a farewell dinner is that you really needn't worry about saying anything bad nor charming your boss. Sucking up isn't required, not of course that we need to do that Kevin, as you know that your butt is out of there in a few months anyway so everyone in general let their hair down and went for the big guns. There was none of this should I order a drink or shouldn't I, should I order that expensive appetizer or see what she was ordering first.
Nope Bacchanalian all the way.
Cocktails all around first.
First we had the seafood tower which is a two level affair of Oysters Rockefeller, Clams Casino, stuffed mushrooms, raw cherry stones and raw Oysters on the half shell, 2 whole steamed lobsters sliced in half and the usual horseradish, cocktail sauce and other sides. The table also got two orders of crab cake which looked to be all crab meat with absolutely no filler and they came with a mango chutney and tartar sauce on the side plus two dishes beefsteak tomato with With Great Hill Blue cheese and Vidalia onions and an order of Seared Ahi with a ginger soy sauce. While we were quaffing this we ordered two bottles of Penfold's Bin 28. Our waiter was a fabulous, amusing and very patient man who explained the sauces and cuts of meat to everyone. Most of us ordered the Rib Eye (which is not listed on the menu), there was one Veal chop, a Bone-In Filet Mignon and Filet Au Poivre for the Swiss contingent. They brought an assortment of all of their sauces and we ordered Sautéed spinach, portabello mushrooms, mashed potatoes and steamed broccoli for the table as side dishes.
Were we done yet you ask?
Hell no.
Another bottle of wine was ordered and the great food silence commenced.
Then our very patient server came over for the next round. Several Crème Brulee, a dish of ice cream for the boss lady, a cheesecake, an apple pie a la mode and for our resident comedienne a towering chocolate thunder cake thingie that was almost as tall as she was. A few cafe mocha's some espresso a grappa or two, a glass of Laphroaig for moi and a Jameson's and hey, how about another bottle of wine!
As you can see, a grand time was had by all. Our boss rushed back to Logan to catch his flight back home to Charlotte and the rest of us toddled, waddled and hobbled back to our respective trains to be whisked home.
Thank you Kevin, it was a great last hurrah.
P.S. Maura wants to know if we will be having a post lay-off dinner?
P.P.S. Welcome everyone *waves hi* you shall be able to find me here when we are all split up our separate ways. I hope you enjoy it.
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