Out of the Humidor
From the Print Edition:
Ron Perelman, Spring 95
(continued from page 20)
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My wife and I read your review of Morton's in New York in Cigar Aficionado and have tried the restaurant on two occasions.
The first occasion, shortly after reading your review, was in either late May or early June 1994. My wife made reservations and requested one of the banquettes. We arrived at the restaurant and were delighted that our wait for the requested banquette was minimal. The service, wine and food were excellent. I particularly enjoyed the ability to sit and have a fresh cigar after dinner.
Our second visit to Morton's was quite different from the first. About a month and a half ago, my wife again called and requested a banquette. Upon arriving at the restaurant, we were advised that there would be a wait. That wait approached 30 minutes or more. After that time, we were advised that if we desired, a table was available in the main dining area, but that the wait for a banquette would be slightly longer. Upon asking, we were advised that the table was not in the smoking section and that the banquette was also not in the smoking section. We were further advised that due to high demand the downstairs dining area was nonsmoking on the weekends. What a disappointment we experienced in learning that the smoking section was a small upstairs area, which was more suited to be an attic.
If restaurants have a policy change as drastic as this one, it would be courteous of them to so advise your publication and the public.
George B. Wolfe
Hackensack, New Jersey
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I have a story that I must share with my fellow aficionados. While on vacation on the Caribbean side of Puerto Rico in February 1994, I was enjoying a beautiful day, poolside at a fine resort. Unfortunately, I forgot the one thing that would have completed this perfect day: my cigars. When a gentleman next to me lit up what I quickly identified as an Avo, I knew I was a conversation away from a good smoke.
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