Room #3 – Service details
Image by Sifu Renka
This was the brighter area just to the right side of my table. Notice the black side tables. This was where the servers would pick up dishes just delivered from the kitchen that were to be served or collect plates that were just cleared for the bus people to clear up. The distinct line of where kitchen and table duties fell was subtle, yet clear.
Friendly greetings await from a young maitre d who sets his camp at the top of Cracco’s three tiered establishment. After the check in, one must descend 2 stories (stairs or elevator) from the entrance into the rich, dark and modern basement dining room where well dressed servers surround each diner like the restaurant’s mahogany walls. The extremely pleasing looking wait staff appears to have just stepped out from the pages of a Prada catalogue, head to toe in dark stylish suits. A look around the dining room reveals that half of the diners are established looking English speaking visitors, juxtaposed by a spacious private dining room occupied that day by the Milanese Football Club (colourful flags and all). Chef Cracco stands tall as a cute but creative chef. His kitchen, large, clean and cool has a spacious red walled private office tucked in on one side. There is also a private dark seating room next to this private alcove equipped with a marble counter. I had the pleasure of speaking with the young looking Luca Gardini (Sommelier) who aided in my selection of my carafe of red wine, and also the company of Davide Ostorero, my head server of the meal, whose friendliness and ample knowledge of the courses, their ingredients and master of the English language did not go unnoticed.
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Originally posted 2015-11-29 02:46:32.