Log In / Join Now

Magazine Archives: Oct. 15, 2006

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.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

WineRatings+ app: Download now for 340,000+ ratings.