The first item on my husband’s list of dietary dislikes: duck. What was for dinner? Roast breast of duck. With duck-fat potatoes. So it was perplexing that the staff made the effort to solicit our preferences — and they were then ignored.
In the kitchen’s defense, we were offered an alternative, and we chose sturgeon. It was prepared one way for him, another for me, and neither of us liked it very much. I sent it back and asked for a vegetarian plate. That was delicious.
And dessert was delectable: passion-fruit sorbet for me and a sugarless cheesecake for him, as noted on his form. That they read. Bottom line: Even if you fill out the food form, check the menu on the kitchen blackboard before dinner. If there’s something listed that you can't eat or don’t care for, inform the chef and discuss alternatives.
Another thing we didn't love at The Point: the small bed in the Algonquin room. We prefer a king-size bed (some other rooms do have one). Also, call us Philistines but we like TV and wi-fi and cell service and a bathtub for two. So it’s a good thing we were born in the 20th century and don't go glamping regularly. For a night, though, it was charming.
