Tastes: Making a Bad Last Impression

Mark Pendergrast
Issue: October 15, 2006

Why is it that many restaurants that succeed in serving crispy, fresh salads, nuanced sauces on perfectly cooked entrées, and scrumptious desserts expect you to cap your meal with a bitter, diluted cup of brown dishwater that is supposed to pass for coffee? And then, when you complain, the waiter usually acts aggrieved.

For the full article, check out the new issue of Wine Spectator, on newsstands October 15, 2006.

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