Charles Merrill (I think that’s his
name, but whether it is or not—in this context—doesn’t matter: we’re talking
attitude here). Charles Merrill reminds me of the hangers you find in some
hotel rooms: the specially designed thingamabobs you disconnect to get at and
then reassemble before you can hang anything. Hotels with hangers like that are
operations, not customer driven. They presume that every guest who walks
into the joint is a thief. Merrill is operations driven. He chases dollars in a
most interesting way. We’ll get to that.
Last Saturday, Merrill flexed his
muscle. True: you could see the veins in his temple bulging, evidence that
something interesting was going on within.
Last Saturday, the city of Cleveland
celebrated the Five Star Sensation,
a spectacular grazing fundraiser sponsored by University Hospitals to benefit its cancer center. Two years ago,
in 1986, the first edition of the every-other-year Five Star raised
multi-thousands of dollars for the center as did the current one.
Here are the chefs who were there: Zachary Bruell, Dean Fearing, Ralph DiOrio,
Alex Patout, William
Poirer, Alfred Portale, Wolfgang Puck
(the organizer and unofficial host), Piero Selvaggio, Gabino Sotelino, Emilio Gervilla, Jonathan Waxman, Susan Feniger, Mary Sue Milliken, Robert del Grande,
and Lucien Vendome. If you’ve
been around for a while, you know who these people are. A pretty classy bunch,
agreed? Double the number of wineries were there, too.
Each of the chefs had been up since
8 a.m., Saturday prepping food in the kitchens of host restaurant, Sammy’s.
From 8 a.m. until midnight, when the Five Star untwinkled, the chefs punished
themselves, cooking their food and serving it.
A reporter from a local TV station
asked me what I thought. I told her I thought it was gratifying that so many
outstanding chefs and world-class wineries would visit Cleveland to help the
city and the hospital celebrate a worthwhile cause. It would do much, I said,
to soften the image of a city much-maligned by media saps everywhere. The city,
I told myself, was growing up, shedding its clown-town image. The Five Star was
an opportunity for Cleveland to glow a little.
At midnight, the Five Star now a
memory, several of the chefs and friends decided to unwind. It had been a
grueling, stressful, 18-hour workday. They needed to relax. They wanted to
relax. “Where might one go to relax in Cleveland?” they wondered.
A group made up of Puck, Waxman,
Fearing, Bruell, Vendome, Gervilla, and Patout, agreed to cap the day with dance and
drink until dawn or the Cleveland equivalent (2:30 a.m.).
Now changed from grubby and
sweat-stained whites to clothes loose and comfortable, the group headed for a
recommended disco, Aquilon, the latest flashy hotspot in Cleveland’s Flats—an area that wondrously and
incongruously blends the belch and hum of smokestacks and freighters plying the
waters of the Cuyahoga River with the blaze and flash of nightclubs and upscale
eateries hard by the river’s banks.
In these pages several times I have
written of the notoriety of chefs such as Puck and Waxman, noting that were
they to show up suddenly as part of the mob outside of Studio 54, they most
likely would get the nod over . . .well, how about Sylvester Stallone.
That said and done, it pains me to
report that, yes, Cleveland may be shedding its clown-town image, but it still
provides an asylum for several highly visible buffoons who, unclownlike, are
unspeakably insolent. They think they are the Big Apple. They are not: they are
Small Potatoes.
Enter Charles “Tuber” Merrill,
owner of Aquilon. Correction: Operations-Driven Aquilon.
Outside, Bruell, Waxman, Puck, et
al line up behind others waiting to get in, waiting to get the doorman’s nod.
He looks over and beyond us. He sees Puck and Waxman and the rest, but he does
not see them. He has no idea who they are. Neither does Charles Merrill, whom
the doorman has hastily summoned to review, approve, select, and then wave in
customers based on criteria only he understands. He doesn’t know Puck from Col.
Sanders. He knows nothing about Five Star. He is caged in Aquilon. He knows
nothing of the brutal day put in by the chefs. He doesn’t care. He is Charles
Merrill and that is all that matters. There is—correction—one thing that
matters. It is uppermost among Merrill’s criteria of rite of passage. Aquilon
has a dress code, a commandment handed down by Merrill from atop Mt. Aquilon;
and Jonathan Waxman, in jeans and sneakers, has unknowingly dared to challenge
it. He is waved off as are the rest of us. Nobody gets in. Nobody.
Merrill has a lot to learn. Perhaps
he should take some lessons from Gary Bauer. Bauer runs Club Coconuts, a disco
across the river from Aquilon. Bauer not only welcomes the group—he recognizes
nearly everyone in it—he waives the cover, bends his dress code, and ushers
them into one of the VIP lounges overlooking the dance floor.
Says Vendome, “We should’ve come
here in the first place.”
Will Bauer’s hospitality—in the
minds of the chefs—offset Merrill’s insolence; will the chefs forgive and
forget it? Not likely. The incident at Aquilon will be rehashed (perhaps with
relish) as further evidence of a city still trapped in a provincial time-warp,
refusing to grow up, still indulging in behavior like that of a kid throwing a
tantrum. That this is an imprecise perception is immaterial. That it could
happen in New York or Chicago misses the point: the narrow-mindedness of one
city is often mistaken for charm in another: an amusing, albeit incompatible,
counterpoint to its worldliness.
Merrill’s clowning and affected
swagger will be remembered long after the good times and feelings at Coconuts
are forgotten. What a shame.

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