ronnie_suburban wrote:For my main course, I had the house-made Goat Merguez Sausage, which was topped with a generous portion of tender, charred octopus, almonds and spiced yogurt. The dish was served atop a mound of intensely-flavored faro, which was just tender enough but with a satisfying bite. I think there were also some slivers of olive on the plate, which accented the merguez really well. This was a sensational composition in which everything worked together harmoniously.

I had a dish like this over the summer (minus the merguez) that was also fantastic. The almonds were Marcona if I remember. The octopus was perfectly charred and I really enjoyed all the textures and flavors that came together on this plate.

Now add in the merguez and I need to back there more often too.

The Basque Cake is without a doubt my favorite restaurant dessert I've had in 2010.

ronnie_suburban wrote:The Bristol is one of those places that I don't patronize as often as I like it, if that makes any sense. Based on how much I enjoy and appreciate their food, I should be eating there much more often.... What they do, they do extremely well and I really need to get there more often. Really.

=R=

Couldn't agree more. Went there Friday night with a group of 4 linebacker sized friends and we tore our way through over half the menu, and thoroughly enjoyed everything. The front of the house staff was sincerely gracious, I really felt like I was a welcomed guest instead of a dollar sign -even on a Friday night when they packed. The entire staff seems rightfully proud about this place, and that's contagious.

So Mellonhubby and I wanted to do the New Year's Eve thing for the first time this year and grab an early dinner at the Bristol. I called to make a reservation with the restaurant and a nice gal named Erin took my info and told me that she needed to email me a 'contract' which requires a signature, credit card authorization and a non-refundable 'deposit' for the cost of the meal for each person. In other words, they've obviously had no-show problems before on NYE so they're getting a deposit in advance to make sure that the people who they've given reservations to actually show up.

I have no problem the contract part (they're asking for standard contract stuff like reservation name, number of people in the party, credit card number, exp date, credit card security code, billing address, etc.) I also have no problem with giving them authorization to charge me if we don't show up (it's NYE and every reservation that doesn't show up is lost money for the restaurant.) But on top of 3 pages of contract stuff, they're asking for a photocopy of the front and back of the credit card...which is kinda over the top.

Is this normal? Moderators - please feel free to move this post as I'm not sure where it belongs...

I've never heard of a restaurant requiring a photocopy of the credit card, rather than just the numbers on the credit card.

I think it's kind of silly for them to do that...

I hope they destroy the photocopies afterwards. Storing CVV2 post-authorization and settlement is strictly prohibited by PCI-DSS.

-Dan

Maybe they've had trouble with people writing the wrong numbers down (their staff or the customers)? On my card the little code on the back is worn off anyway, you can't really even read it. This must be new, I have been to a few reservation-only events there in the past and I definitely would remember being asked for a photocopy of my card.

Seems it would be easier to just charge the credit card for the number of reservations requested and then settle up on NYE for any additional charges, than to go through all this extra nonsense for both customer and restaurant.

How, exactly, are you supposed to provide a photocopy? Mail it to them? Bring it in in person? Fax and e-mail may not work because electronic reproduction may make the numbers on the credit card illegible. And however you're supposed to do it, it's probably going to be a PITA. Aside from the fact that it really shouldn't be necessary at all. That's what I meant by "silly".

I love the Bristol, but I would not go through the hassle of the contract to eat there on NYE...there are plenty of other places having NYE dinners. They had issues with no shows on Mother's Day this year, which could be the source for their NYE contract. There are a couple of drawbacks when running a restaurant that doesn't take reservations.

The first is that the restaurant typically doesn't know their customers until they see their face. Other restaurants keep profiles on their customers and would know if one were a regular or not. This would potentially allow them to skip the hassle/annoyance of the contract for their regulars.

The second, and perhaps larger issue, is that people see the Bristol as an "ad hoc" type of place rather than a "plan ahead" restaurant. If I'm making plans to meet a couple out for dinner, I will not suggest the Bristol because I need to be sure that I will have a seat. Therein lies the issue, their customers, as a whole, are more willing to accept uncertainty with their ability to have a set dining time. These customers are also more likely to miss a reservation, make alternate plans at the last minute, etc. JMHO.

NYE is my birthday. In years past, I've opted to stay at home because as we all know, NYE can be a really bad time to go out if you're looking for a quiet dinner. This is the first time Mellonhubby and I are venturing out for a 'restaurant dinner' on NYE. We're Bristol regulars (we eat there at least 3 times a month) so we figured that since they were doing dinner and we like the 'casualness' of the restaurant, this would be the perfect spot for a low-key birthday dinner.

I guess I just wanted to find out if a 3-page contract and photo copy of my credit card, etc. was normal for other restaurants on NYE. I realize that all of this could be somewhat of an over-reaction on the Bristol's part to past NYE events where the restaurant has gotten screwed with no-shows. And I'd like to be as accomodating as possible to them...but I guess this whole thing has kinda rubbed me the wrong way.

Having been to a smallish restaurant on NYE where there were tons on last-minute cancellations and no-shows, I have no problem with what the Bristol is doing. Unfortunately, a lot of people don't care that a restaurant has bought and prepared a lot of product and hired staff in anticipation of a full house. It's devastating to the bottom line (and the servers who are working NYE hoping for nice tips) when folks bail, especially when the restaurant turned away customers because they thought they had a full house.

It is an inconvenience to provide a copy of a credit card. But, I get it and would have no problem doing it.

Ronna

(BTW, Mellonhead, how does one become a Bristol regular? No matter how many times I go, I'm almost always asked if it's my first visit.)

Without knowing what's actually in the 3-page contract, I can't comment on whether or not that's over-the-top. At first blush, a 3-page contract seems unnecessary to cover any losses from no-shows. Most other restaurants take a cc number, and inform the customer that a charge will be incurred if they do not show or cancel within a specified time frame. That should be sufficient.

But a contract? I can't imagine what that's about ("We agree to provide you with food and drink, but make no representations as to whether you'll actually enjoy it . . . "). I mean, what is the Bristol going to do, sue every no show for enforcement of the contract? My guess is that there's dram shop provisions in the contract, but again, without seeing it, I don't know.

As an aside, I find The Bristol to be a tad draconian. Even when I've gone in there and asked to be seated at the bar, the host has strenuously informed me (on more than one occasion) that the bar is for eating. Even when I say, yes, I'll be eating, he's repeated that it's for eating a meal, not snacks. Okay, I get it, you don't want people taking up seats at the downstairs bar only to drink, but for a small plates restaurant to parce it down in advance as to whether you'll be ordering enough to actually constitute a meal , as a prereq for sitting at the bar, seems a bit over the top. I always say answer that I'll be eating, then order what I want. I've always had good and friendly service from there on out.

My guess is the contract is used to prevent credit card disputes (chargebacks). If I were the proprietor, I would not have a contract, but would process the credit card at the time of the reservation. I realize that a couple of douchebags would not show and dispute the charge. I would view that as a cost of business as not to alienate a 30+ visit/year customer by hassling him/her with a contract. Again, their reservation policy the other 360 days a year is not helping their no-show rate.

Could somebody please post the complete text of this contract? Only by seeing the details can we continue this important discussion in an informed way.

It seems over the top. I've never in all my years asked for more than the credit card number and the expiration date for NYE reservations. This is done more as a prompt to remind the guest to please cancel their reservation as opposed to just no-showing it. Hardly ever are the cards actually charged; in fact I believe it is illegal to do so without a signature.

Some restaurants ask for a signed one-page document and credit card info for parties over a certain size, where if these parties were to no-show it would mean a significant loss in revenue for the evening. These are always waived for regulars.

Three pages and a copy of the card would turn me off completely.

There are plenty of other places to go on NYE if this is such a turn off. OpenTable is showing plenty of availability.

We're going to NAHA. No special menu, gave them a CC number over the phone to hold the reservation.

jesteinf wrote:There are plenty of other places to go on NYE if this is such a turn off. OpenTable is showing plenty of availability

Yeah but have you read OpenTable's policies about cancellation, in partcular the part about accumulating OpenTable bonus points? Personally I feel that it is a highly UNUSUAL policy.

jesteinf wrote:There are plenty of other places to go on NYE if this is such a turn off. OpenTable is showing plenty of availability.

We're going to NAHA. No special menu, gave them a CC number over the phone to hold the reservation.

FWIW, booked Big Jones via Open Table without a cc number.

Yes, I remember John saying after Mother's Day "Never Again" about reservations.

REB wrote:([snip] how does one become a Bristol regular? No matter how many times I go, I'm almost always asked if it's my first visit.)

I think they do that by rote - the menu on the chalkboard being exactly the same as the menu on the paper can be confusing. Plus the small plates/large plates thing. Have you had a different server each time? Some of the servers are more chatty and let you know they recognize you, others do not.

Make sure to say hi to the guy at the door (it is usually either Phil with the red hair or John with the shaved head). Say bye when you go, and tell them how much you liked it. There isn't a huge turnover in servers, so after a few times you'll likely have the same server again. Go during the week and earlier in the evening when it's less crowded so you get a chance to chat with the server.

Keep going to the restaurant Go a few times a month. Go to their event dinners (Wooly Pigs!). Follow @JohnTheBristol on Twitter.

Vital Information wrote:FWIW, booked Big Jones via Open Table without a cc number.

A few hours ago I booked NYE at Deleece via Opentable without a credit card number.

However, I really don't mind providing a credit card number that will be charged in the event of no-show or last-minute cancellation. Some places require it for special occasions, and a few high-end places do it all the time. (I understand the costs to the restaurant when a booked party fails to show up.) I just don't see why a contract or photocopy is needed.

Seems like we've ventured a wee bit away from the bristol here, but I'll add that I was asked for a cc via opentable for a Monday night reservation for 4 at Nacional 27 at 6pm. Suffice to say I didn't oblige, however I did call the restaurant to reserve and was not asked for a cc. Upon arriving, as one would expect for a Monday night at 6, the restaurant was pretty empty.

-J

mattshafferHP wrote:The Basque Cake is without a doubt my favorite restaurant dessert I've had in 2010.

I need to start paying attention to Amanda Rockman's desserts. I can't explain why, but I've never in my five, maybe six visits to the Bristol ordered dessert. And the early reports of Rockman's work here, for some reason, did not register with me. However, she served up the most incredible Caramel Cremeux with Café Dulce and Meyer Lemon Confit at Friday's Grand Chefs Gala. Creamy, slightly smoky, just a hint of bitter and somehow not too sweet--it was like a magic trick, how it all worked together. Extremely impressive.

I had some tasty things at a recent Bristol dinner, including the above-noted Basque cake which was wonderful. Unfortunately, the thing that stood out most for me from that meal was an unappetizing sausage-stuffed suckling pig. It had taken on deep pink color and deli-ham sweetness and texture from what I think was too much time in a brine, and what should be the best part of a suckling pig - the crisped up skin - was virtually inedible on account of being rubber-tire chewy. I hope this was just a mistake in execution and that the kitchen did not intend to send something this bad out to the dining room. On the better side of the meal were a fresh-tasting grilled herring and tender, deliciously charred lamb belly. Though each item was delicious on its own, I had to admit to missing the point of serving them together as a composed dish (with, iirc, pickled blueberries and some kind of grain). I did not find the lamb and herring to be particularly complementary even though I was more than happy to be eating each one alone.

Kennyz wrote: Unfortunately, the thing that stood out most for me from that meal was an unappetizing sausage-stuffed suckling pig. It had taken on deep pink color and deli-ham sweetness and texture from what I think was too much time in a brine, and what should be the best part of a suckling pig - the crisped up skin - was virtually inedible on account of being rubber-tire chewy. I hope this was just a mistake in execution and that the kitchen did not intend to send something this bad out to the dining room.

You might want to say something next time, if you have this happen. The chef says that the skin is supposed to be crispy.

The Bristol has been nominated as a Great Neighborhood Restaurant. Please, discuss the nomination in this thread. Discussion ends on March 7.

Thanks,

=R=
for the GNRs

I second The Bristol.

Chef Pandel is clearly dedicated to great food that is seasonal, local and prepared in ways that honor the ingredients.

I third the Bristol. It's one of my favorite restaurants in Chicago, due to the creative, well-balanced, and delicious food, great cocktails, and relaxed, communal vibe.

As is probably obvious from my posts upthread, I heartily support this nomination. In fact, I need to get back to The Bristol in the very near future.

=R=

Ronnie, I would love to discuss the nomination - over dinner at The Bristol!!