Restaurateur
Saveliy Libkin

Aсcording to the law of the genre I can’t speak badly of the competitors or other restaurants…and it is quite clear. Much more clear why I do not post the blunders in my own restaurants. Though it is stupid that I don’t know every of them separately and all together including my own ones first of all. And also I am sure that things which are the blunders for some people, another people consider as additional and sometimes basic stimulus to visit the restaurant. Nevertheless I will tell about one routine situation in one of the restaurants of Odessa which is quite natural for many restaurants of Ukraine. It is midday, about 40 people in the room and among these forty persons me, speedy and dispersed absolutely. Because I want don’t think about anything except the potential gastronomic pleasure at least 30 minutes of my lunch at Thursday. The restaurant is not expensive and without pretensions to the status. But the guests of this restaurant say that it is quite good for the lunch within 30-40 minutes. After greeting the waiter has mumbled the word ukha and I have repeated ukha because I didn’t want to talk with jellyfish anymore. Concerning that fact that I have hear befor the word ukha also traditional word combination offer from the chef,  I have supposed that the ukha is ready at least and I won’t be served something gathered from water, a piece of fish and salt on the oven within 10 minutes. A decent ukha is prepared about an hour and a half. One can cook a good within 45 minutes. That is why when you order the ukha as an offer for lunch it is quite reasonable to suppose that it is ready and stands on the oven and waits when it will be poured out in the plates. And in ideal version it will be served with a piece of kulebyaka or at least with fresh leaves of parsley cut carefully. I didn’t count on the patties and kulebyaka, as while I have waited about 15-20 minutes I had time to read that the portion costs too economically, 33 UAH. The portion of ukha in the quite careful and not cheap plate was brought and put in front of me silently. Something like what ca I say…ukha is ukha. After all I could not forget what I ordered while 15 minutes of my waiting. Now I will tell about what I have seen in the plate. There are limpid and almost without any smell broth-water with three halves of potatoes and two pieces of fish. The fish was without bones and I liked it. I have tried to break the potatoes by the spoon and when I managed to do it from the third try I have noticed that the potatoes are cold in the middle and hot on the top. Most likely the potatoes were boiled separately and it was kept chilled and it was added to the pan after the order. When I tasted it, it turned out that it was boiled even not in the broth but separately in the water. To cut a long story short, the dish which they called here ukha in point of fact was the ternary army soup. It was water with the smell of fish and smack of salt, three halves of potatoes and two pieces of fish. The check was brought by the same chilled-spaced out and munched the words waiter. Looking with astonishment at my plate with two halves of potatoes which I left he asked me hardly: Are you finished? Next time I will come here expecting to the better in a half of a year. But maybe I am too exacting to food and «this» in the plate suit the majority of the guests? For the maximal correctness I have dropped some details so that one couldn’t identify the restaurant.

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