Met Dining A Standing Ovation

 Opera singers can definitely sing for their supper, especially if they're performing at New York's Metropolitan Opera. This classic venue has one of the city's top quality restaurants. Its not just for patrons. Staff, from tenors to props people can dine there and have a good meal.

Regular contributor Melissa Clark wrote about it in yesterday's New York Times Wednesday Food section.  Dining at opera houses is nothing new. The first ones appeared somewhere in the NIneteenth Century and many dishes  like Peach Melba and Pasta alla Norma were created in their kitchens , named after famous singers like Nellie Melba and composers like  Vincenzo Bellini. It was no different for the Met. When it moved from Broadway in 1966 to Lincoln Center, the architects reserved generous square footage for eating and dining . The e new building would have two sits down eateries . a moderately priced Cafeteria for staff members and their guests along with a half dozen bars scattered throughout the premises. There have been some changes over the years. The Top of the Met once situated on the sixth floor  closed and now is where the company's administrative offices are. Everything is handled by the Patina Group which also runs operations for the Walt Disney Company and the PGA.

How is the food? It is Gilded Age expensive. Opera lovers can pay $196 for Royal Osetra Caviar and for the lesser kind The Classic Osetra  $166. even a bowl of their squash and parsnip soup is a weighty $36. Yet diners want a good meal  and nothing heavy according to Jerry Duque  or JD ,a captain at the restaurant."They don;t want to fall asleep" nothing it would be the city's most expensive naps. Serving around 150 guests at the same time is a feat. All food must be cooked and served in under an hour.It's a highly choreographed endeavor that brooks no mistakes. There is parcooked lobster, seared chicken and salmon shingled with potatoes , all waiting to be served. One overcooked beef tenderloin could throw  a wrench in the operation. There are the chimes that tell diners it's time to get back to their seats before the second half begins. Mostly ninety-five of the dinners go for the quick bites during intermission. They feast on the Met's famed crab cakes while the bars offer sandwiches and chocolates. Staff and performers head to the cafeteria to get a bag of chips or a hot meal like braised chicken and mashed potatoes.

The Met has been known for showcasing the best voices and classic opera. It's also known for good food and elegant dining. It's all part of the opera experience.