A good bowl of gumbo is a damn delicious thing. Thick, warm, filling, bursting with smoky, nuanced andouille sausage, it’s a great choice for a meal.
I would eat a bowl of gumbo right now and it’s 85 degrees in New York City. Love me some gumbo.
I also love saying it, too. Gumbo, gumbo, gumbo.
[Owner Christofer] Nardelli said the customer lives in the area and frequents the bar a few times a month. He is partial to the restaurant’s gumbo, which features a chicken and andouille sausage base with a dark roux. At times, Nardelli, the chef and the patron have e-mailed over food pairings and beer selections.
Recently, the chef [James Turner] e-mailed with the patron, asking him for advance notice on the next time he would be in the restaurant so he could make the gumbo he liked. The customer responded to say he would be in Monday.
Turner made the gumbo.
On Monday, the man came in with a friend and jokingly was chanting, “Gumbo, gumbo, gumbo,” according to [bartender Laura] Dally.
Gumbo, gumbo, gumbo. Gumbo, gumbo, gumbo. A chant like that makes a man want to tip big on his delicious bowl of gumbo. Which is what the anonymous customer did.
The owner, bartender and chef at the restaurant on Connecticut Avenue said they were shocked when the patron left a really, really big tip — $2,000 on a $93 bill.
Nardelli, owner of the four-year-old restaurant, said the man left the tip … after he and a friend ate fried chicken, gumbo and the patron’s favorite brew — Old Chub Scotch Ale.
Damn. The diner broke down the tip with $1,000 going to the chef and the rest split between the bartender and the owner. That sounds like some damn good gumbo.
The owner e-mailed the customer just to confirm it wasn’t an accident, even though the breakdown was spelled out on the reciept.
“He said he’s very happy with what we’ve built and that he’s proud to be a customer,” Nardelli said. The patron also said in the e-mail, “I’m very happy to express my gratitude in that way.”
Dammmmn. I wanna be that rich. I also wanna eat some gumbo now. Don’t you?