Fine Dining

The Italian place I remember
had dark walls, and candles
in cut-glass red votive bowls.
I thought the owner was Polish.

He and my dad were buddies,
talked business, smoked cigars.
I wore black-patent Mary Janes,
drank Shirley Temples, feasted

on baskets of crusty bolillos:
French bread reimagined
into perfect torpedoes
by Mexican hands.

That's where Dad taught me
how to relish soft-shell crab,
and the names of big wine bottles
like Jeroboam and Methuselah.

All I knew about Methuselah
was that he lived a long time,
maybe forever. I thought
Dad would too.

 

 

The restaurant that inspired this poem was the original Paesano's. Here's a reflection on the place written at its 50th anniversary, and here's an oral history from Joe Cosniak. I went to junior high and high school with the daughter of co-owner and chef Nick Pacelli, of blessed memory. 

The photograph above came from Vintage San Antonio - A Photo History (FB). Meanwhile, bolillos are a Mexican roll which some trace to the period of French colonization in Mexico. I baked some today. Mine aren't as beautiful as the ones from Paesano's, but they're still pretty good.

Obviously my household of origin didn't keep kosher. I don't eat soft-shell crab anymore, but I remember loving them when I was a kid. Shrimp Paesano, too. Maybe it's just as well: let them be a memory, along with Dad's cigar smoke and the way he laughed with his friends.