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An egalitarian style of service provides excellence.
With American qualities prominent in the cuisine, the Courtrights
set out to apply these same ideals to the style of service executed
in the dining room. In keeping with the American philosophy of equality,
the Courtrights have forgone the traditional class system of waiters
with its various levels of captains, back waiters and bus boys. Instead
they employ an egalitarian system in which everyone from the executive
chef to the dishwasher is respected as an integral part of the restaurant
on par with the customers. This gives employees the freedom to provide
the highest level of service, enabling them to engage customers in
conversation and educate them about American Fine Dining.
A deep wine cellar honed over the years.
Courtright’s wine cellar is integral to the restaurant experience.
Composed of more than 17,000 bottles of wine hand selected by William
Courtright over the past 30 years, the collection is housed in a 25,000-bottle-capacity
cellar at the restaurant. The cellar walls display the signatures
of visiting wine makers such as Santiago Achaval of Achaval-Ferrer,
Tim Mondavi of Robert Mondavi and David Whitehouse of Trefethen. Fine
Dining suits today’s palates and expectations perfectly.
The wine cellar’s diversity reflects William’s lifelong passion for
wine, his inquisitiveness and his exceptional palate. While it encompasses
most of the major wine regions of the world, the wine list empha-sizes
American wines to complement the locally grown, seasonal ingredients
found in Chef Harootunian’s Contemporary American Cuisine. |
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