B&T from CLT
New Member
Nyama is on our list to visit this May. Thanks for the report.
Pre-Trip Report
- Thread starter cassidain
- Start date
The way the Pablo bouncer was dressed is not what I remember about going there.
Leon
Senior Insider
I mean this guy does not look like a linebacker or such on one hand.
amyb
Senior Insider
One might think the dress code applies to bouncer too….shorts and a cap, class act there.L’Isola again tonight. Our canteen until CapOne calls with credit limit warning.
Coming from the East, there was a solid line of traffic from the airport to centre ville Gustavia ! Insane. Where’s that shuttle?
Walking back up Sam Fahlberg after dinner to fetch the car then retrieve Mme Cassidain, I passed this scene and reflected upon how our resident genteel boulevardier might have reacted to those turned back from Le Café, awaiting a nod from the door gorilla to enter.
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Leon
Senior Insider
That was the second part of my observation. Thank you, Amy!
I will be the bouncer and wear my Louboutins!
(And it will be a "shorts only" piano bar...)What can I do! “King” works, but someone already has the title!
Leon
Senior Insider
But on another hand, you already have a bouncer for your future piano cabaret in Luboutins, and with that much nicer than the ones we discussed.
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cassidain
Senior Insider
Tamarin last night for farewell (and St Valentine’s) dinner.
We arrived at 6:40 for our 7:00 reservation. Warm greeting from Manu (a consummate host) and seated at preferred table with no drama (for a change
). By 7:00 they were absolutely jammin’.
Service by Loulou was professional and attentive.
Beautiful cocktail presentations.
The young sommelier was very helpful in gleaning an appropriate wine from their substantial carte for our dinner selections. We went with Giuseppe Mascarello’s Dolcetto Santo Stefano. Beautiful.
We both started with Vitello Tonnato. Not sure how that classic could be more well conceived and executed.
From their evening’s ardoise I chose the risotto truffé avec coquilles StJacques juste snackées. Mme Cassidain went with the ravioles à la langouste from the regular carte.
Both very nice.
Mostly Americans there it seemed. At least for the 19h00 seating. There were some very comely, well-dressed ladies arriving for the later seating.
Perhaps this is a good time to address tipping. Upon arrival at the table of the serveur/serveuse with la machine, it’s become pretty ubiquitous to have it pointed out that any additional gratuity has to be entered on the card transaction on the front end. I don’t care for the practice, but I think it’s become more or less entrenched. We didn’t encounter any overt solicitation, but I short-circuited the process by either displaying or handing a cash pourboire simultaneous with the la machine transaction.
Now, I generally leave 5-10% (more like 10% really), but I noticed significantly different reactions to a 10% gratuity. At places most would consider « local » (GdS, Nyama, FishCorner, for examples) the serveurs openly manifested sincere appreciation. At places of a more, let’s say, « international » nature, and especially those frequented by Americans (who perhaps leave 20%???) the reaction to a 10% tip was neutral, i.e. no meaningfully expressed appreciation. Whatever.
We arrived at 6:40 for our 7:00 reservation. Warm greeting from Manu (a consummate host) and seated at preferred table with no drama (for a change
). By 7:00 they were absolutely jammin’.Service by Loulou was professional and attentive.
Beautiful cocktail presentations.
The young sommelier was very helpful in gleaning an appropriate wine from their substantial carte for our dinner selections. We went with Giuseppe Mascarello’s Dolcetto Santo Stefano. Beautiful.
We both started with Vitello Tonnato. Not sure how that classic could be more well conceived and executed.
From their evening’s ardoise I chose the risotto truffé avec coquilles StJacques juste snackées. Mme Cassidain went with the ravioles à la langouste from the regular carte.
Both very nice.
Mostly Americans there it seemed. At least for the 19h00 seating. There were some very comely, well-dressed ladies arriving for the later seating.
Perhaps this is a good time to address tipping. Upon arrival at the table of the serveur/serveuse with la machine, it’s become pretty ubiquitous to have it pointed out that any additional gratuity has to be entered on the card transaction on the front end. I don’t care for the practice, but I think it’s become more or less entrenched. We didn’t encounter any overt solicitation, but I short-circuited the process by either displaying or handing a cash pourboire simultaneous with the la machine transaction.
Now, I generally leave 5-10% (more like 10% really), but I noticed significantly different reactions to a 10% gratuity. At places most would consider « local » (GdS, Nyama, FishCorner, for examples) the serveurs openly manifested sincere appreciation. At places of a more, let’s say, « international » nature, and especially those frequented by Americans (who perhaps leave 20%???) the reaction to a 10% tip was neutral, i.e. no meaningfully expressed appreciation. Whatever.
amyb
Senior Insider
Safe travels, Hank and Donna. Enjoyed tagging along on this 2026 visit to paradise.
Su
Such a lovely way to depart! Wishing safe travel for you & Donna. Again, wonderful to enjoy lunch with you yesterday!
dadto6
Senior Insider
Vitello Tonnato is very well done at Tamarin.
Last month, I experienced a similar observation pertaining to 10% at certain restaurants that cater to more local patrons; they did seem very grateful for 10% Euro cash while others in town that cater to the yacht type wrinkled their noses at 10%.
Safe travels to the both of you.
Last month, I experienced a similar observation pertaining to 10% at certain restaurants that cater to more local patrons; they did seem very grateful for 10% Euro cash while others in town that cater to the yacht type wrinkled their noses at 10%.
Safe travels to the both of you.
Leon
Senior Insider
Safe flights to you both. Cass!A friend refers to the currency as « euro dollars ».
I think that’s an intentional effort to blur the brutality of a weak dollar
