40th Birthday Dinner at Rainwater

The Rainwater Restaurant building in Alpharetta makes a statement of elegance. Rainwater’s web site begins with a video from owner Andrew Foto explaining their mission. We had a very pleasant evening but, I am sorry Andrew, Rainwater did not live up to the high expectation you set for us. I suggest you have the staff watch your video on a regular basis. However, let me add, the food was fantastic, well thought out down to the smallest detail. Rainwater is fine dining and priced as such, meaning it gets a $$$ rating.

My wife made reservations at Rainwater more than two weeks in advance for my 40th birthday celebration. We arrived at 7:25 p.m. for a 7:30 p.m. reservation. We were greeted and told to stand in the lobby while other diners were greeted. By 7:35 p.m. we asked the host if there was a bar for us to wait in; she pointed to around the wall behind us. Lori had a “Pommetini” and I had a Blue Margarita. At 7:55 p.m. the host came to seat us. Smiling, she told us they get real busy during the Christmas season. Oh, thanks for sharing that with us now.

As I said, we ended up having a pleasant evening at Rainwater but I must admit the evening was seriously tainted because of something very simple: communication. I don’t need you to buy me drinks or a free appetizer because I have to wait with a reservation, but I do ask that you talk to me. Most people are very understanding when you give them a little information. Besides, a drink in the bar before dinner is always a good move in my book. Ignore me and I, like many others, get upset and don’t return. Yes, the greeter in any establishment, in my opinion, has that much influence; huge responsibility, do we pay them that way?

Rainwater feels like the cozy home of someone wealthy. Our dining room had a fireplace and spectacular framed mirror. The tables were not squeezed in like sardines in a can; that was comfortable. I am not sure there was enough staff though because it wasn’t until 8:30 p.m. that the first piece of bread made it to the table.

The big wine list is extensive with too much emphasis on expensive ones. Us little people like wine too, you know. The big wine list overflowed with $100+ wines that are just a bit out of my budget range. I did order one for $50...only to find it was sold out. So, I had to go to the short list on the food menu and pick one from there. Good selections and prices were in my budget, but it was still the short list. To me, wine is a mystical experience, regardless of the price, and Rainwater fell short of delivering a mystical experience to me that night. I must admit I was almost embarrassed I did not order a bottle of wine from the big list on my 40th birthday. Our second selection of wine suggested by the steward was excellent; just the way we like it, full bodied and a little spicy ($33, Zinfandel, Four Vines, Old Vine Cuvee, California, 2003) but I still felt second class.

I am here to rally support for the rights of wine under $40 to appear on the big list! For way too long ‘the man’ has kept the under $40 bottles down and only on the short list. And we ain’t standin’ for it no mo!

Rah! Rah!
We think your big list
is Blah! Blah!
Without a bottle of
$30 Syrah, Rah!

I’ll keep my day job.

Because it was getting late and I had nothing but alcohol in my stomach, I needed to eat “something.” We mentioned the “bread thing” to our waiter first and nothing happened for about 5-7 minutes. So we mentioned it to a grandfatherly gentleman working as a host and he beat everyone to the punch. Shortly after, we were greeted by Andrew (I think) who left us with a chef’s experiment; a heated plum stuffed with gorgonzola and a drizzle of 12 year old Balsamic Vinegar. Ooooh baby, set me straight, that really helped turn the tide. Lori and I agreed that Grandpa made all that happen. Thanks Grandpa; you know how to make me feel special.

We started with the House Cured Salmon Carpaccio and it was fantastic. Actually it blew my mind! The portion was very generous, definitely enough for six. When I see that much, I’m sorry, but my brain goes to “it’s probably old”. WOW! I was totally wrong; it could not have had better texture or flavor for my palate. The horseradish parfait and cracker bread were nice touches that made this dish unique.

Next we split a Caesar Salad. My wife said it had just enough dressing and I said it had too much; go figure. The salad was fresh and the dressing seemed to have a stronger than normal hint of anchovies. I took that as another way to be unique; again, nice touch.

Our entrees were nothing short of perfection for us. Lori had the venison which only brought up bad memories for me because my neighbor did not bag one for me this year. She asked for it medium rare and it was. The raisin and juniper scented jus was another nice touch because it still allowed the true flavor of the venison to show through. And the butternut squash bread pudding was fantastic. I love it when a chef puts as much thought into the sides as she does the main ingredient.

I had a difficult time deciding between the Fillet of Beef and the New York Strip because of the “mac and bleu cheese”. (BTW, web master, the spelling on the Rainwater web site is “blue”.) Dominick suggested the Fillet of Beef and replacing the Yukon mashed with my preference. Done. And again, perfect. I prefer my beef a little more done than Lori and it was delivered that way. Two thumbs up to the grill master; it is truly an art. The bleu cheese mac did not let me down either.

Dominick ended up helping the experience end on a good note. We all shared a few stories about the dogs we own towards the end of the meal; all dog owners agree that is always a great way to end a meal. However, I will admit it was well into the meal before I started to feel welcomed.

Unfortunately we could not stay for dessert because we were meeting some folks for cocktails at 10 p.m. at Yellow Fin to continue the celebration. I would like to return so I can try them.

I worked in restaurants for 10 years and I do understand the friction that can exist between the front and the back of the house. So, I do ask with all sincerity that the kitchen staff at Rainwater use their energy and expertise to inspire the front of the house team to compliment their food with more conscientious service.

Suggestion for Andrew: Never let your host team forget that this is their house and it is their mission to make everyone feel comfortable the moment they come through the door. You have a wonderful mission expressed on your web site; don’t hide it from anyone who works for you.