Category: pub
Quotes of Category: pub
Christopher Westcott slowly drank his pint of ale at the Bird and Baby, as locals liked to call the Eagle and Child, and basked in the familiar smells- old wood bathed in lemon oil, braised beef, stale beer that spackled the bar. The pub was a popular mecca for those who admired J.R.R. Tolkien, C.S. Lewis, and their entire literary giants they called Inklings.Christopher wasn't even close to being a literary giant nor was he a tourist, but he enjoyed writing and liked to feign himself one of the professors who might have basked in the lively readings and debates of the Inklings instead of just the aromas of this pub.Personally, he admired the writings of George MacDonald, the man C.S. Lewis considered his mentor. MacDonald was a writer and professor. And he was a frequently unemployed Scottish minister due to his views on God's love and grace. The man could speak the language of theologians at the same time he wrote books for children and readers of all ages whom he described as "child-like, whether they be of five, or fifty, or seventy-five." MacDonald was a man of integrity who believed that God did not punish His children except to amend and heal them. A man who believed God's love and grace was available to all people- a direct affront to the Calvinists in his era. book-quotetheologiansgods-lovepubWhile I struggled with the menu, a handsome middle-aged guy from a nearby table came over to help. "You like sashimi? Cooked fish? Sushi?" he asked. His English was excellent. He was originally from Okinawa, he said, and a member of Rotary International. I know nothing about the Rotarians except that it's a service organization; helping befuddled foreigners order food in bars must fall within its definition of charitable service. Our service-oriented neighbor helped us order pressed sweetfish sushi, kisu fish tempura, and butter-sauteed scallops. Dredging up a vague Oishinbo memory, I also ordered broiled sweetfish, a seasonal delicacy said to taste vaguely of melon.While we started in on our sushi, our waitress- the kind of harried diner waitress who would call customers "hon" in an American restaurant- delivered a huge, beautiful steamed flounder with soy sauce, mirin, and chunks of creamy tofu. "From that guy," she said, indicating the Rotarian samaritan. We retaliated with a large bottle of beer for him and his friend {the friend came over to thank us, with much bowing}. What would happen at your neighborhood bar if a couple of confused foreigners came in with a child and didn't even know how to order a drink? Would someone send them a free fish? I should add that it's not exactly common to bring children to an izakaya, but it's not frowned upon, either; also, not every izakaya is equally welcoming. Some, I have heard, are more clubby and are skeptical of nonregulars, whatever their nationality. But I didn't encounter any places like that.Oh, how was the food? So much of the seafood we eat in the U.S., even in Seattle, is previously frozen, slightly past its prime, or both. All of the seafood at our local izakaya was jump-up-and-bite-you fresh. This was most obvious in the flounder and the scallops. A mild fish, steamed, lightly seasoned, and served with tofu does not sound like a recipe for memorable eating, but it was. The butter-sauteed scallops, meanwhile, would have been at home at a New England seaside shack. They were served with a lettuce and tomato salad and a dollop of mayo. The shellfish were cooked and seasoned perfectly. I've never had a better scallop. book-quoteseafoodhachiizakaya
