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Dear Wolfie

I was underwhelmed by my dinner.  My Rosemary chicken is better than yours.  And my mate said that my garlic mashed potatoes are way better.

~ Disillusioned Diner


We ate dinner here at SeaTac International  where we’re awaiting our flight to Boston.  The eatery was Vintage Washington, a little bar specializing in Washington State wines and Wolfgang Puck cuisine. We didn’t try the wine, but I can tell you that the unsweetened tea was good.  Alas, the food was merely mediocre.

Since the menu has Wolfgang Puck’s name on it, I was expecting something a little less prosaic.  Don’t get me wrong, I am not saying the food was bad.  We paid a fair price for it and were served generous portions, but — because of the name recognition — I was expecting something a cut above mass produced fast food, and I guess it was, but just barely.

Would I have rather eaten at MickyD’s?  No.  An IHOP might have been nice, though.

Quilly is the pseudonym of Charlene L. Amsden, who lives on The Big Island in Hawaii. When she is not hanging out with Amoeba, she is likely teaching or sewing. Or she could be cooking, taking photographs, or even writing. But if she's not doing any of that, she's probably on Facebook or tinkering with her blog.


  1. Bummer. I ate in an airport Wolfie’s one time. It was “just” a sandwich, but it was to die for. I don’t even remember what it was, but it was so good that I looked for excuses to go through that airport (DFW, Intl’ terminal) just for the opportunity to eat there again. Though admittedly that was some time ago. I wish that you meal could have been everything you’d hoped for. Have a wonderful time in Boston. We expect lots of pictures. 😀

    1. Cherie — the Wolfgang Puck take out place in Waikiki served much worse fare than what we had here — and more expensive to boot. I don’t think he’s going to get another chance at our wallets.

      And, we’re flying into Boston and picking up a rental car, but we are spending the week in the Plymouth/Marshfield/Carver neighborhood with a flash visit to Wood’s Hole.

      1. cannot wait to see you guys! i see you’ve only just landed so i’ll wait till much later to look you up! here’s hoping your flight was uneventful.

  2. Too bad. I’ve never had any of Wolfie’s cuisine, but I do own a piece of his cookware and I like it.

    Sure hope you enjoy your visit to Boston.

  3. Many years ago, I had a delicious breakfast pizza at an airport Wolfies…perhaps at LAX but we were flying a lot at the time so it could have been elsewhere. It lives on in my memory as the best on-the-go breakfast ever!

    We’ve only been to Boston once but I loved it. We rented a car that Rich drove into the city every day for his classes and I would later take the train into the city to sightsee and then meet him at the end of his day. The timing was so perfect for me to be able to do that in New Orleans and Toronto too; my job at the time allowed more flexibility than any other I ever had.

    Have a great time and I, too, look forward to seeing photos of your trip.

  4. Wolfgang is famous for opening so many restaurants so that he can employ the chefs he’s trained. It let’s them work using the skills he’s taught them while keeping them from being competition who own their own restaurants. His name is attached to those places but your mostly only really eating something thats his own recipes if you order something that’s a signature dish for him, like tuna sashimi or angel hair pasta with goat cheese.

    The things I learn from watching Anthony Bourdain and Andrew Zimmern…

  5. I have heard of that restaurant before. It’s really a disappointment when your expecting something better. When you mentioned the rosemary chicken and garlic mashed potatoes i was already drooling 🙂

  6. SUcks when food is disappointing. I have been to Bobby Flay’s Burger Palace. Totally worth the drive and the wait. I was kind of disappointed in Emeril’s restaurant. I want to go to Jose Garces pub in Philly one day, and if I ever get to New Orleans i am totally going to John Besh’s restaurant.

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