Power lunch conjures up a distinct image, doesn't it? Briefcase-wielding men in dark suits and red ties. American Express card-carrying women wearing just the right amount of real gold jewelry, and with hair and nails that take time and money to achieve. It evokes the sound of conversations conducted sotto voce, peppered with mysterious and impressive-sounding acronyms. The flash and exchange of business cards. The shaking of hands.
I'm no William Safire, but as far as I can tell the phrase "power lunch" originated during the fast-moving 1980s. Heck, in the laid-back 1970s, we called such eating meetings "business lunches." We said things like, "Hey, where's a good place to take my client for lunch?" Not, "Hey, I gotta power lunch today, where should I go?" Of course, back then, we didn't own power ties or power suits either; we simply wore proper business clothes.
If recent events are any indicator, "power lunch" in Phoenix means different things to different people. Popular see-and-be-seen restaurants are not always the best places to conduct certain types of business. Some people require a busy but private environment, where attaches filled with greenbacks can be easily surrendered. These people, as we know from well-publicized transcripts, sometimes go to Stuart Anderson's Black Angus.
Others seek an elegant, intimate setting. One that reminds them of their college eating club or fraternity. Where lunch can be as simple as soup and sandwich, but the tableware is weighty and silver-plated, the walls wood-panelled, the service attentive.
Folks with this type of atmosphere in mind are bound to prefer the Grill at the Ritz-Carlton. I mean, isn't the businessman we elected governor responsible for the very existence of this luxurious Camelback corridor property? (Answer: Yes.) And isn't Governor J. Fife Symington III proof positive that red ties still have power in Arizona? (Answer: Yes.)
I lunch twice at the Grill. The first time I am merely someone's guest, and not strictly "on duty." The second time I bring an up-and-coming business woman who will receive her MBA degree in May. My impressions both times are nearly identical.
The Grill strikes me as the type of place where you and your literary agent could have a frank talk when she comes to town. It's quiet, it's stately, it's in the center of Phoenix, but feels hidden away, private. I like the mahogany-lined walls, the fireplace, the tapestry-covered chairs. I like the linen napkins, the heavy silverware, the old-money paintings of dogs and horses. Comfortable armchairs and couches form a tasteful lounge at the entrance to the Grill. At one end of the room is the bar. At the other end are the tables. There aren't very many. The Grill is an intimate dining spot where tables are well-spaced to ensure confidential conversation--unless you're like the woman across the room from us who speaks so loudly we now know her nails are natural, not fake.
She, however, is the exception. Most of the diners here are men in dark suits. Several have that relaxed, big-picture look of CEOs. Others wear a more urgent expression as they dine: These are detail men, middle managers. Tourists and other members of the leisure class make up the rest of the customer base. You can tell by their tieless-and-jacketless attire.
The Grill's lunch menu is small and fairly casual. Prices range from $3.50 to $14.25. Appetizers, soup, salads, sandwiches, entrees and side dishes are offered. Desserts aren't listed, but are available. They are brought tableside on a tray to tempt you.
As wonderful as all of this may sound, the reality is disappointing. A roast beef sandwich with blue Brie and grain mustard on a green-peppercorn brioche, is, in the final analysis, a roast beef sandwich. It comes with dill pickles and vinaigrette potato salad. It is nothing exceptional, despite its promising description. Shrimp salad with avocado and sprouts on a croissant has a different problem. I would not call lengths of shrimp meat, bathed in mayonnaise with little else to flavor it "shrimp salad." I wish smaller shrimp had been employed, or that these generous-size shrimp were chopped into pieces. I find myself reaching for the salt shaker in an attempt to bring this "blandwich" to life--and I rarely add salt to my food. What would really help is diced serrano chiles.
Salads may be a better way to go, though even these are underwhelming. A salad of sliced grilled chicken with field greens and shiitake mushrooms dressed in spicy peanut vinaigrette is tasty, but not so compelling that I would order it again. A fillet of grilled ahi tuna is presented on a bed of romaine lettuce seasoned with caesar dressing. Small cubes of polenta, misnamed "croutons," dot the surface. The combination of flavors is lovely, but the tuna is slightly dry.