The Chanticleer
Ambiance and accommodating wait staff
BY MARY LANCASTER INDEPENDENT WRITER

I will be the first to admit that I am a difficult person to take out to dinner because I am so fussy about what I consume. For example, beef has not passed my lips in about 40 years. I have not eaten lamb or duck since early childhood. I have never eaten and will not eat deer, bunnies or squid. I do not care for clams, oysters or even lobster. So, that pretty much leaves my choices as chicken, some kinds of fish and an occasional bite of pork.

Many, many years ago I was taken to The Chanticleer for dinner. I think I was with my old friends Charles and Janet Folger who have moved away, but it was so long ago I do not recall a single detail about the food, although I know my diet was as restricted then as it is now. A few days ago, a companion and I went to The Chanticleer during the island's Restaurant Week celebration, and I must say I was really looking forward to a fine meal.

We had reservations for the first seating and arrived before anyone else. That was fun because our waiter said he was giving us the best table next to windows looking out on the venerable restaurant's lovely, flowering courtyard. It also gave us an opportunity to schmooze with the fellow, who was altogether pleasant and patient with our questions.

PHOTO BY ROB BENCHLEY The Chanticleer

The atmosphere was soothing. The lights were low, the chairs were comfortable and someone got a toasty blaze started in the fireplace, which was close enough to see but not so close we were hot. Then the menus were brought, along with nice glasses (actually, I would call them half -filled glasses) of dry, white house wine.

That is when my problem began. We decided the Restaurant Week specials were not to our liking so we ordered from the regular menu. My companion selected the duck appetizer because she loves duck, but not cooking it herself. I chose the beet salad. My companion was satisfied enough with her duck and wine, but I was keen on a complete dinner. The thing was, the only item that was going to work for me was the chicken.

And as you may have surmised by my limited list of meat and fish above, I eat a lot of chicken. I was not thrilled, but I was excited enough because after all, this was Chanticleer chicken.

So anyhow, the atmosphere was delightful, the wait staff was great, the beet salad was tasty and the courtyard was a thing of beauty as we left our dining experience behind. Oh, wait — the buns were very, very good. I