family. More often than not, after closing,
they stay up too late laughing, sampling
food and wine, and celebrating another
great night.
As for customers, what does a great night
at Château 13 entail? According to Sayko,
the restaurant’s accommodating, and if
you’re on a tight schedule, you’ll get in
and out quickly. But she encourages
diners to take the time to enjoy courses,
and to be adventurous eaters. Her aim is
to provide wel-coming culinary hospitality
- so prevalent in Europe, where “going out
to eat” is about so much more than food.
“If people want a European-style dining
experience, we love it,” Sayko said.
She explained that to do this, diners can use
the menu - the specific layout of which was
deliberately crafted by Sayko - as a guide.
To start, there are “Bites,” Sayko’s name
for what would be called tap-as in Spain,
cicchetti in Italy, or amuses in France.
There are 11 choices - warmed black and
green olives with fennel seed and caper
berries, for example, or house made Bloc
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