Issue link: https://digital.copcomm.com/i/46939
Arthur Meola W Vice President of Beverage, Corporate Director of The Grills hen your résumé includes opening The French Laundry and running its beverage program, it can be diffi cult to imagine space for upward momentum. But for Arthur Meola, who currently oversees beverage operations on a national level for Grill on the Alley and its sister chain, Daily Grill, the Napa culinary standout was a mere launch pad. Meola, who has been with The Grill on the Alley since its inception 28 years ago, maintains a comprehensive control over all aspects of beverage service for the chains, admitting, "If it's liquid and not soup, it's my department." Under his watchful eye, the Beverly Hills outlet for The Grill on the Alley has become one of Southern California's most revered eateries, with an old-school, New York–type vibe that's diffi cult to fi nd anywhere on the Left Coast. Here, a well-heeled dining experience is complemented by a perfect beverage service: "It is always about the whole dining experience in relation to the bar. Before dinner, they'll stop in for a drink, then they'll have a bottle of wine with their meal and then on their way out, they'll stop by the bar again for an after-dinner drink. It's a complete experience." In order to keep his ship running on a tight schedule, Meola's Five Faves and Five Pet Peeves keep the Grill on the Alley at the top of its game, year after year. THE 2 LIST Arthur Meola's Top Five Faves 1 Anything fresh. Fresh juice, fresh mint, fresh ingredients . . . nothing is more important! When a drink or wine is served in the correct glass. Even beer should be served in the correct type of glass for that style! 3 4 When orders arrive quickly. It's always nice when the server or bartender has a sense of urgency. When a server or bartender knows the product. It's always apparent when staff has been educated and takes their time explaining the product to the customer. 5 Redbreast Irish Whiskey. It is smooth, but still has that intense whiskey character. Redbreast served as it should be: In a highball, with a water back. No ice in that water! Arthur Meola's Five Pet Peeves 1 Chemical-tasting drinks. Why use liqueurs or artifi cial fl avors instead of real ingredients? 2 Glassware that is improperly cleaned. It leaves a chemical taste behind if glasses are not thoroughly dried! 3 4 Frozen beer glasses. It destroys the mousse of the beer! When menus say "fresh" juice, and it's obvious that it's not. I want to taste the real ingredient! 5 When you're out of a product and the server or bartender doesn't have a suggestion for something else. Maddening! Our series continues, thanks to Funkin fresh fruit purées, a brand that Arthur Meola runs a tight ship. 118 / the tasting panel / november 201 1 supports the integrity of the Food and Beverage people in our industry. " 5 " PHOTO: MARIA SCHRIBER PHOTO: MARIA SCHRIBER Taking Inventory with. . .