Meson del Prado perfect for birthday bash
by Eric Jackson
Captain Ted Henter Sr., a former Panama Canal pilot, recently
came back down to the isthmus for the first time in years to celebrate his 91st
birthday, and Ted Jr., a Balboa High grad and Florida resident who sold his
computer education company last year, treated his dad and about a dozen other
people to dinner at the Meson del Prado on Tumba Muerto. They have several private
dining rooms in the back (which makes them a favorite with, among others, the
local Jesters, I am told), and this group, including yours truly, congregated
in one of them.
Good service is a many-sided concept. When I think of the concept
in its formal sense, I think back to when I was a little boy and my mother took
me to the Tivoli for lunch. I recall the waiters' formal way of dressing and
carrying themselves. Then there are the universal but less formal aspects of
excellence, without which an elegant presentation rings hollow, things like
prompt and effective attention. Beyond that, a really good waiter is good at
sales — not pushy or obnoxious, but informative and ever-so-charming at
the soft sell. All of these points of excellence marked our waiter's service.
I haven't seen better service in any other Panama City restaurant.
For appetizers we had chilled ceviche de corvina, the seafood
platter and the grilled platter to sample. Then we all ordered separately. This
being a Panagringo gathering, we mostly opted for seafood rather than poultry
or meat. I ordered the snapper filet al ajillo, with steamed vegetables and
fries. The Meson del Prado passed the taste test with flying colors, and they
got the textures just right as well.
The place has a full bar and a decent wine cellar, which is another
reason why this establishment attracts a loyal crowd of regulars. The service
standards from the bar are no less impressive than those from the restaurant.
