Keri Russell floats on cloud nine as Cheryl Hines and Lew Temple look on. Photo Credit: Alan Markfield, Waitress

I owned a delicatessen once so I know how hard the restaurant business is. Creating the atmosphere for success with a restaurant is extremely difficult. Ask the number of restaurant owners who go out of business every year and you’ll see what I mean.

As a consumer, here are eight of the things I think make the difference in my returning or not to a restaurant:

1. Getting to know your customers. This seems like a no brainer, of course. The restaurants that become our favorites are the ones where the management comes to your table to make sure you are happy with the food. They come often enough that they get to know your name if you eat there often. They hire wait staff who does the same. The waiters greet you warmly and see to it that you have what you want the way you want it.
2. Making certain that hot foods are hot and cold foods are cold. Again, this seems like a no brainer. The restaurants where the salads are kept refrigerated are ones where you know they are paying attention to details. The food service that serves coffee hot—and hot tea hot—are the ones I love.
3. Serving the utensils the person needs. Bill and I have noticed a trend in restaurants to give you only a knife and fork wrapped in a napkin. That’s great if you are drinking lemonade or a soft drink, but ever have to stir your coffee or tea with a knife or fork? It just doesn’t work well—and it’s embarrassing because you figure the people at the next table think you’re totally lacking in manners.
4. Providing a carafe of coffee on your table. Many restaurants have a policy of having the server pour your coffee—refills and all! How many times have you wanted more coffee and the waiter has disappeared? By the time you get more, you have finished your food. It’s so much more convenient to have an insulated carafe of coffee on your table so that you can pour it yourself when you are ready. It doesn’t have to be a gallon carafe! One that holds one or two extra cups is sufficient. It just shows that your needs are important and they are being fulfilled as quickly as possible.
5. Losing dangerous equipment. Most of the time when we eat out, I drink hot tea. People who do not drink hot tea don’t realize that if you use lemon and sugar like I do, you need a saucer under your cup. You need somewhere to put your tea bag (if you aren’t served a pot of tea) and a place for your spoon, lemon rind, etc. I don’t want to lay these things on the bare table! Also, I hate those wretched metal pots of hot water. They are extremely hot and dangerous because they burn your hands most of the time. It’s almost impossible not to have the water spill from them because they are designed poorly. If the restaurant supply company tries to get you to buy them, refuse. Buy ceramic pots only because they are much safer.
6. Serve the highest quality food available for the price you are charging. We were eating at an expensive steak restaurant recently and my salad was made of the bitter yellow center of head lettuce. I didn’t eat it. I did wonder what they were thinking. I realize that greens have become expensive—like everything else!—but using less of something good makes more sense than serving something that doesn’t appeal to the palate.
7. Make sure enough napkins are available. Not every restaurant uses cloth napkins and that’s understandable, but whatever napkins are chosen, enough should be available so that if a spill occurs, the patron has some available. Also, if you are eating an especially messy food—like ribs or a drippy sandwich, you need more than one small napkin. Usually, the first thing I ask for is extra napkins—because I know I’m messy!
8. Making sure everything and everyone is clean. Let’s face it. No one wants to eat in a less than spotless restaurant or be served by someone who looks as if they could use their hair washed or their fingernails cleaned. The cleaner the appearance of everyone and everything in your restaurant, the happier your customers are going to be.

It’s tough on restaurants now because when people start cutting back on luxuries, they eat out less. Following some basic rules can make or break a restaurant.

Always greeting your customers with a smile and these basics can go a long way towards keeping them through this downturn in the economy.

Bon appetit!

An Evening With the Artists will showcase the work of Heidi Hopkins and Winnie Bagley, along with selections from numerous other area artists, at Silke’s Old World Breads, Bakery and Cafe from 7-8:30 p.m. Saturday, October 11.  Silke’s is located at 1214A College Street.

Silke’s, one of the city’s treasures and pleasures, is more than a place for superb food, pastries and breads; it is a also a gallery displaying the paintings, photography, pottery and other items created by artists from Clarksville and its surrounding community.

In addition to the comfortable main dining area, there is a small gallery room that can comfortably accommodate 16-20 diners, and another table for 6-8 people just inside the main entrance. Each of these comfortable areas is overflowing with art to be be enjoyed and savored just as much as the food pouring forth from Silke’s kitchens.

The public is invited to meet the creators of the new works now displayed at Silke’s.

No conveyor belt oven here! Fresh ingredients, dough and sauce are made fresh in-store, hand tossed and baked daily in a brick oven to insure that authentic New York City pizzeria taste. Posters depict views of the legendary Gotham City  including the Empire State Building, the NYC skyline at night, Lady Liberty, the World Trade Center Towers, New York harbor and of course, pizza by the slice! Add a lively Italian personality in the kitchen, and all these things  mark New York Pizza Depot on Fort Campbell Boulevard as outside the cookie-cutter pizza chain operation.

Joe Nazar owns this unique eatery and is totally committed to keeping his Italian family heritage in New York style pizza. A lively, trim man of rapid fire speech and continuous declarations, “this is real pizza being served here,” Joe is a friendly force that makes everyone welcome. He lets his pies win over the newbie and reward those seeking the familiar taste of the New York original.

As noted above, Joe is proud of his fresh ingredients standard. There is no trucked-in frozen dough, sauce or meats. All toppings are prepared daily and stored in the cooler for daily use. He makes the pizza dough fresh, by hand, daily, letting the dough mounds rise overnight on trays in the cooler. He is completely at home in his kitchen, and proudly showed off his industrial mixer which in four years, has prepared over 3,000 batches of pizza dough. As Joe remarked, “That’s a lot of flour, my friend!”

The rich aromas of Italian sausage, pepperoni, Italian meatballs, garlic, oregano all entice the nasal passages and taste buds. Joe notes that his brick oven was specially ordered from New York City. He describes the benefit of brick oven baking as the cooking process that allows the dough’s natural sugars to carmalize, adding a distinct flavor and texture to the dough, actually baking the dough rather than just browning it, as happens in conveyor ovens of the chain operations.

NYPD offers four basic types of pies. Eighteen inch round pies, Sicilian thick square crust, Calzone and Stromboli specialties head up the menus. House pie specialties include the Plain, the Everything Pie, the 4+ More Topping, the NYPD, New York’s Finest, American Pie and the White Pizza. Of course, that New York City phenomenon of ordering pizza by the slice provides another slate of ordering possibilities.

An additional house specialty is the Garlic Knots; don’t fear these taste treats. Novices are reminded that when roasted, garlic takes on a warm, nutty taste, losing its usual pungent, sharp taste. Garlic wrapped in a pizza dough ball, dipped in garlic butter and baked until crisp and tender, these are tasty treasures to be savored fresh from the oven. Buffalo Wings and Cheese Dippers round out the menu offerings.

Joe is very proud of his connection with the community and especially our soldiers, their families and Fort Campbell. He says they once received an email from Iraq asking if NYPD would mail a slice. While that’s a bit outside their range, they do offer delivery to a limited area consisting of Ft. Campbell, Oak Grove and limited Clarksville area. There is a $10.00 minimum.

This writer ordered a round pie with Italian sausage, mushrooms, garlic and banana peppers. The aroma as the pie was brought to our table was absolutely Italian! The sauce is rich and zesty and perfectly complements the sweet and savory Italian sausage and mushrooms. Let it be known, this pie satisfies!

Dine in, take out or limited delivery, pick one and give NYPD, New York Pizza Depot a try and discover the uniqueness of this special pizza. This New York original will astound you!

The New York Pizza Depot is located at 3297 Ft. Campbell Blvd, in North Clarksville. Their phone number is  931-431-6973.

With a hushed whish of the doors, Clarksville regained a unique and genuine jewel of sophisticated dining with the return of the Indian cuisine specialty eatery, Tandoor Indian Restaurant.

“Tandoor,” as frequent diners have come to call this subdued palace of taste delights, is now located at 2868 Wilma Rudolph Boulevard in Hampton Station. New to Tandoor is its Lunch Buffet, offering colorful dishes of Indian cuisine.

Temptation is the new $6.99 lunch buffet at the “new” Tandoor

In January, 2008, owner Nasir Hakeem, announced his plans to rebuild the popular restaurant, a plan that has now come to fruition with the Grand Opening July 1st of the new Tandoor. Fans of the popular eatery were lining up, waiting for the doors to open.

Among the first to walk through the re-opened doors of Tandoor was a couple who had the unique distinction of being in the former location at the time of the fire outbreak last November. Dr. Richard Gildrie, APSU history professor and author, and his wife, Meredith were joined for the inaugural lunch buffet by Zeineb, Nate Wolf, Jerri McPherson, Judy Wolf, Ben Wolf and little Zoe Wolf.

The buffet is laid out with such entrees as Palak Pakora, a delightful crispy battered baby spinach leaves seasoned unlike any spinach you’ve ever tasted before; Naan, a traditional flatbread; Achar, a hot Indian pickle in a mustard oil; Biryani Rice, basmati rice prepared with diced tomatoes, chopped ginger, shallots, garlic cloves, diced onion, turmeric powder, cardamons, sliced coriander leaves, saffron among other unique spices; spring okra or Bhindi, prepared in a rich, savory tomato paste sauce; plain rice; fresh salad greens with Chatny, a cucumber dressing and Rayta, a yogurt dressing; and Chicken Tikka, a rich, savory, grilled, marinated chicken legs and thighs seasoned with Indian spices.

Also offered  are such Indian delicacies as Chicken Tikka Masala, a grilled marinated tandoori chicken with tomatoes served in a creamy masala; Alloo Bhajia, potato pieces in batter; Noratan Qurma; Aaloo Sobha ,a  cauliflower, chunked potatoes, and green pea masala dish that will challenge your taste buds.

Additional specialties include Chana Masala, a spicy masala chickpeas; Dall Makini, lentils cooked with cream and mild spices in a sauce; Aaloo Mutter, cauliflower florets, potato cubed, green peas, and green chiles in a creamy sauce; Chicken Keema, ground chicken lightly cooked with fresh ginger, garlic, and cilantro; and a Kheer dessert, a creamy rice pudding made with rice milk, raisins, sliced dates and almond slivers, topped with slivers of saffron. Several specialty drinks are offered along with iced tea, but this writer tried the Mango Yossi, a mango smoothie-float drink that was delightful to the tongue and the perfect palette cleanser at the end of the meal.

Seating options include tables, booths and traditional cushioned cubicles with wicker curtain intimating privacy. The decor is soft, with Indian artwork accents and relaxed  lighting from cut natural clay lamps hanging over each booth.  The serving staff is courteous and attentive to your dining needs. Drink glasses are quickly refilled and plates are cleared away with promptness.

The return of Tandoor marks the re-emergence of sophisticated family dining to Clarksville. Promise yourself a truly unique experience and broaden your horizons, visit Tandoor Restaurant soon and often!

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The original Tandoor was destroyed by fire In November, 2008, but Nasir stated then that he intended to rebuild. That’s happening, but at a new location. Some items for the original location were saved: the ornate hand-carved screen from India you see as you enter the restaurant is just one example.

The new Tandoor is very similar to the former dining spot. Sweep aside a soft straw curtain and customers can tuck themselves into six booths with traditional floor seating, accented by colorfully embroidered pillows in satins, silks and cotton. Another four booths offer conventional seating, and center tables accommodate still more diners. The walls are colored a gentle peach, warm and inviting. Cut clay lamps diffuse the lighting for a soft but exotic effect. Wall hangings include small mirrored tiles, hand-carved wall pieces, and paintings. The restaurant can seat up to 80 people.

Hakeem did much of the work of building the interior of the restaurant himself, and while it has taken him a bit longer to finish up the details, he is pleased with result. His wife, Maira, an interior designer, is hand-painting the ornate scroll ed designs around the interior arched doorways.

A new tandoor oven is in place in the kitchen, ready to bake Naan (a native flat bread). New ceramic dinner ware and copper serving bowls await the preparation of such dishes as Mughulai Chicken (with almonds, cashews and raisins),Chicken Pasanda (with coconut milk and nuts), lamb with spinach, Paneer Tikki Masala, and Fish Pakora, to name just a few. In addition, he will have daily specials, a “special something” that will be unique and delicious.”

Tandoor offers the taste and texture of 5,000 years of Indian culture in a collection of vegetarian and non-vegetarian dishes made with fresh herbs and spices.

As Hakeem launches the new Tandoor, he’s added a lunch buffet to the formerly evening-only establishment, offering a tempting sampler of with chicken, shrimp and other dishes. Patrons can tastea variety of the delights of Indian cuisine for one low price: $6.99. Hakeem has also dropped the prices on the evening menu. He will also be serving wine and a selection of beers from India.

Currently, he has several of his former staff returning, but is also looking to hire several additional serving staff members before the opening. Contact Hakeem at 931-338-2300 for more information.

Starting July 1, Tandoor will be open Tuesday through Saturday from 11-2 for the lunch buffet, and will be serving dinners Tuesday through Friday from 4:30-9 p.m., Saturday from 4:30-9:30 p.m., and Sundays from 11 a.m. to 8 p.m. He is located in the Plaza across from Books a Million, and next to Dustin Jewelers. For reservations, patrons can call 931-647-8200.

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Tumble into The Looking Glass and let your senses savor its unique decor and often exotic cuisine.

This Warfield Boulevard restaurant is housed in a small modern plaza that could be Anywhere, USA, but that’s this eatery’s only resemblance to the rest of the region. Step inside The Looking Glass and whirl into the whimsical, a colorful kaleidescope of mismatched chairs of all shapes and sizes, unique tables, sheer tablecloths and eccentric dolls garnished with tulle and feathers perched on mini-columns, set and ready to eavesdrop on your conversation over dinner. Frosted ornaments spill from the ceilings in random patterns. One wall of glass with a quiet table for two is highlighted by a pair of stained glass hangings of lush wisteria; another is tucked beneath a wedding-like garland of illusion veiling and white ornaments. Hand-painted chairs with gentle messages grace still another table. A deep leather couch invites one to linger over morning coffee and pastry. It’s craft and class pulled from a Lewis Carroll collection of magical stories.

Our server Tiffyalena arrives with tall cool peach iced teas

My companion and I decided to sample a variety of foods. Our sweet and unsweet peach teas (mine with a slice of lemon) were rich and refreshing, the ultimate sip-able on a hot afternoon as we browsed the menu. Choices. Choices. We sampled “leftover” breakfast pizza squares that could easily have become dinner. We were both tempted by the asparagus soup, a creamy concoction served in a bowl on a plate surrounded by a dozen slices of the bread of our choice: sourdough slices for me, French bread for my companion. The soup was thick, hearty and delicious, but could have benefited from the inclusion of chucks of asparagus (so speaks the asparagus fiend). I can never get enough asparagus.

Our gracious server, Tiffyalena, brought out salads with a fresh mix of greens with sliced tomato and slivered carrots, and a rich, seeded raspberry vinagrette dressing, almost liquified raspberry preserves that danced across the tongue with a a savory sweetness.

We both chose entrees made with a touch of coconut. My companion selected a melt-in-your-mouth coconut shrimp, butterflied shrimp dipped in a coconut batter and lightly deep fried to golden crispness — with not a touch of oil (left above). I chose a coconut-pecan chicken, which was in fact two boneless, skinless chicken breasts dipped in a batter with coconut and chopped pecans, again deep fried to a golden crispness (right above). The uneven slicing of the chicken left the very edges a bit too well done, but the flavor and moistness of the majority of the chicken was quite good. The sweet and savoury dipping sauce was a plus, though both chicken and shrimp could be enjoyed with or without it. My companion added a dash of salt and pepper to his entree, but I skipped those extras and found the taste perfectly suited to my palate.

Our side dishes were slightly varied: a creamy fresh potato-egg salad for me, marinated sliced tomatoes for my companion. Neither of us could resist the temptation of asparagus spears as our second ’side dish’ option. Coming from Hadley MA (the asparagus capitol of the world) , I grew up on asparagus and could eat it by the pound (dripping in butter, no salt) to the exclusion of everything else in the kitchen. I savored the opportunity to add these succulent stalks to my evening meal. The temptation to raid the kitchen for more was great.

Friends who have dined there also recommend the Hawaiian Rib-Eye Steak made with pineapple and served with garlic mashed potatoes, and the Salmon Wellington, a baked salmon in pastry puff served with the house sauce. Other house offerings are a 5-Pepper Chicken, Portabello Garden, and a Seafood Diable (mix of mussels, shrimp and scallops).

We reserved the dessert option for another day, though the display of Tiramisu, Rum Cake, Turtle Cheesecake, and delectable truffles were akin to the devil tempting Eve. Again, friends who dine there highly recommend the carrot cake.

The restaurant also serves a wide variety of deli sandwiches and wraps, a selection of salads, and offers soup in a bread bowl as well as the traditional serving. Appetizers include a spinach/artichoke dip, grilled chicken quesidillas, guacamole and mussels provencal (mussels ina butter wine sauce). My last experience of the Provencal dish involved my harvesting the mussels at the seashore, scrubbing off the beards, and cooking them in an herbed white wine and cream sauce into which I diped french bread chunks. with butter. It was a delight to see that delicious item on the menu and not have been the one spending an hour or two preparing it.

In addition to the imaginative indoor dining room, The Looking Glass has an outdoor patio surrounded by tall bamboo fencing. A water garden is overflowing with lotus and pond plants, driftwood and stone, sculpture of herons in flight and poised at water’s edge. Tall tables (one set under a rusty arbor with a kerosene chandelier) rim the garden, which can also be accessed through an ornate gate from the plaza. Music (first middle eastern, then a bit of Pachelbel) created a soothing background of soft sound that made conversation easy.

One of the finest restaurants I’ve dined in, Simon Pierce at Quechee in Vermont, reviewed in magazines worldwide, has a similar menu and quality of cooking, though in a distinctly different country setting. The Looking Glass easily matches that culinary icon in quality, unique ambiance, and unobtrusive service; the taste and presentation of the food we ordered excelled.

Prices range from $7-$9 for sandwiches, $7-$10 for salads, and $10-$18 for entrees.

The Looking Glass Restaurant is located at Warfield Tower on Warfield Boulevard (next to Edington’s Furniture Store) in Clarksville, TN. They are open Monday through Saturday from 7 a.m. to 9 p.m.. take home dinners and House specialties are available daily. For more information, call 931-552-6344 or go to http://www.lookingglassrestaurant.com.

Editor’s Note: Christine Anne Piesyk has written about travel, food and entertainment for radio and print media  for over 30 years.