Too Much Red Meat
June 3 2022
It began with the tablecloths;
place-mats, instead of crisp white linen
fresh each sitting.
Then, the few veteran waiters left
— all men, of course —
were spread even thinner,
so food came tepid
after waiting too long.
And now, a fine dining establishment
that also does take-out?
My favourite restaurant,
where the lights were low
the leather chairs ample
and the walls a dark mahogany.
Where cool jazz
played just soft enough
you could talk, and not raise your voice.
Where they knew you by name
and gave you the table you always take
and you could stay as long as you wanted;
no waiter hovering
to hustle you out.
A relic
of a gilded past.
Rare steak
dry Cabernet
liveried waiters,
generous tips in cash.
Old men
in pin-striped suits,
escorting much younger ladies
or second wives.
Who sported big cigars
and snappy hats,
and were not at all self-conscious
about their conspicuous wealth
and comfortable paunches
and smug pretensions of wine.
But the classic steakhouse has closed.
It exists only in movies
in black and white
through a blue tobacco haze.
It was all bad, I know.
Patriarchal.
Elitist and racist.
Too few vegetables
too much red meat.
But oh, how I miss the luxury
of that dark private space,
in a time when kids will only know
self-serve and drive through
and bad fast food.
The steakhouse I remember from my Toronto youth was Barberian's. Surprisingly, and despite my eulogy, it's apparently still going strong.
Here's the menu: a single page, limited to just what you'd expect — nothing exotic or adventurous. It probably hasn't changed since the days I insisted our dad take us there for my birthday dinner. I have to admit, politically incorrect as it is, it would still be my first choice!
Even with no dollar sign — which I can only guess is so it doesn't seem like real money — I did a double take at today's prices: the kind of price where if you have to ask, you can't afford it. So perhaps they might consider dispensing with a number altogether!
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