Have you ever had a yearning for a particular something to eat only to have your hopes dashed because it wasn’t available? That happened to me and husband Mike last week. He’d visited one of his doctors and underwent a multitude of lab tests that required him to fast. He received positive news from his doctor regarding his progress in regaining his health, so we decided to celebrate by getting an omelet at The Union Kitchen on Bellaire Blvd., a favorite place to meet up with good friends for Sunday brunch. We were almost salivating as we contemplated the yumminess that was in store, and happily we got a nice table on the patio right away. The weather was quite lovely and it felt as though we were experiencing one of those picture perfect days in Houston, something for which we longed after being somewhat homebound for the past three months, not to mention having witnessed the horrors of hurricane Harvey. When we opened the menu and it became apparent that there was not an omelet to be found. A quick inquiry with the waiter revealed that breakfast items are part of the weekend brunch offerings but not the weekday fare. Mike’s disappointment was palatable.
I was willing to compromise by trying something else but Mike had his heart set on an omelet since he had missed having breakfast earlier in the day. Besides we had chosen this particular restaurant for a very specific reason. We had intended it to be yet another medical test on that day. You see, from taking Plavix as a blood thinner after his stroke Mike had lost all sense of taste. His description of the sensation was that his tongue felt as though is was wrapped in plastic. Everything that he ate had the flavor of water crackers, blandness that had taken away all the joy of eating. He was able to discern textures but no flavors. Eating had become an exercise in getting proper nutrients but little more. When he reported this side effect to his neurologist the medication regimen was changed, but it had nonetheless taken quite a while for his tastebuds to become active again. Only days before had he begun to slowly enjoy the essences of food. Eating the omelet at The Union Kitchen was intended as a treat on many different levels because he had found that delicacy so enjoyable in the past when we had been there with very dear friends.
I suggested that we just leave since we had not yet ordered. I doubted that anyone would even notice our departure, but in that regard I was wrong. Mike was polite enough to inform the hostess that we had changed our minds and would not be staying. We had no sooner walked out the door than the manager, Rob Thomas, and the owner of the restaurant rushed outside to determine what might have happened to cause us to want to depart so suddenly. When I explained the situation they requested that we return to our table and insisted that it would be no problem whatsoever to prepare any kind of omelet that we desired. We smiled and sat down feeling rather special. We decided on a vegetarian omelet and waited with pleasant anticipation.
Mr. Thomas brought our food to us personally. He had included extras on the plate like freshly sliced avocado and roasted potatoes and peppers. The presentation of the meal was a work of art with a delightful color palate and an aroma that made us even more eager to eat. As expected the omelet was exceptional with the perfect pairing of onions, peppers, mushrooms, eggs and Swiss cheese. Best of all Mike was able to savor every lovely flavor because his tastebuds were as active as they had ever been. We relished the moment and marveled at the extraordinary service that Rob Thomas had insisted on providing us.
While we ate we watched Mr. Thomas visiting with the diners at every table, making unique orders become reality over and over again. Eventually he came to see if we had been satisfied with our meal, and we were able to tell him the entire story of Mike’s stroke and the journey that we had made in the ensuing weeks. We were no doubt a bit long winded and there were so many customers, but Mr. Thomas never once acted impatient to leave. He listened with great interest and sympathy even joking that as a restauranteur he would rather go blind than not be able to taste food. He also told us that because the Union Kitchen is a scratch kitchen he can alter most recipes and fulfill special requests with little or no problem. He noted that with several grocery stores in the area he would not be reluctant to run out to get whatever he needed in an emergency. Then he gave us his business card with his personal phone number, urging us to call him ahead of time if we wanted something unusual on one of our future visits. He even revealed that he has special pans in the kitchen marked with the names of customers with severe allergies. He uses them whenever they come so that the dishes he prepares for them will not be cross contaminated.
We laughed and joked and mentioned that we felt as though we were a bit like Jack Nicholson in the diner scene of Five Easy Pieces ordering dry toast. When we explained that classic bit of Hollywood brilliance he laughed and said that he was going to use it at his next meeting with the waiters. Then he began to wonder if Mike would also be able to taste something sweet and insisted that we choose from among the restaurant’s desserts for a treat that he was going to give us without cost. We’re suckers for bread pudding and the creme brûlée variety sounded particularly tempting, so we decided to forget the diet for a few minutes in the interest of experimenting. We were not disappointed in the least. Not only was Mike able to distinguish its delicate blend of sugars and spices, but it was also one of the best versions that we have ever eaten.
We left The Union Kitchen so full that we only ate raisin bran for dinner later that night. Most of our satisfaction though came from the superb customer service that Rob Thomas had provided. He had made us feel quite special on a day that was particularly important to us. We both agreed that we would make The Union Kitchen a regular outing. We still eschew salt and sugar and carbs at home, but even Mike’s doctor has told him that he doesn’t have to be a repentant monk all of the time. It really is okay to enjoy some remarkable tastiness now and again, and I can’t think of any place that I would rather go than The Union Kitchen, a place with wonderful food and even better friendliness. I’m so glad that Rob Thomas came after us. He managed to provide us with a brunch that we will probably never forget. He gave us a taste home and old fashioned service that is all too often missing in today’s hurried world. It was a five star experience. You should try it yourself sometimes. Just tell Rob that they guy who couldn’t taste sent you.