I had 8 p.m. dinner reservations at Bagatelle on Wednesday, but I got there early, so I lingered at the bar and sipped Sauvignon Blanc as I got to know the bartender, Giuseppe, a friendly chap from Calabria who came to New York, met a woman, got married, has a kid, seems happy.
I think Clark Mitchell showed up right on time and ordered what I was having, which is of course a very quick way to get a drink. He later switched to a gin Martini — with onions, so I guess it’s technically a Gibson. He said he has made that his regular drink, a slight switch from his previous regular drink, a gin Martini with a twist.
Clark had been invited to dinner at Bagatelle separately, but he passed the invitation on to some underlings at Travel + Leisure and went as my guest instead. He brought along, at my request, a copy of an article he wrote on Gstaad (Clark's the guy in the mostly red jacket, looking very sporty).
He handed me the magazine and then went to say hello to his underlings.
I’m so proud that Clark has underlings now, not that I had anything to do with it, but it’s nice to watch people grow.
The menu at Bagatelle, which just opened in Manhattan’s Meatpacking District, is mostly simple French bistro fare, so Clark and I had mostly simple things. He ordered crudités and a filet with Béarnaise sauce, and I had leek-filled truffled ravioli and a steak au poivre. We drank Pomerol with it.