Photo credit: punchdrink.com
This article delves into the intriguing world of “PXs,” a term in the restaurant industry that stands for “personne extraordinaire,” derived from French. This classification is used to identify diners of notable distinction, creating a layered hierarchy of guests within various establishments.
Restaurants typically define their PX tiers with labels such as PX1, PX2, and PX3, each reflecting the individual’s relationship with the venue. PX1s may include new regulars and friends, PX2s often consist of staff family or seasoned industry peers, while PX3s can be high-profile critics or significant figures within the food scene. Depending on the establishment, the treatment afforded to these tiers may vary significantly, ranging from complimentary drinks and dishes to enhanced service and exclusive seating.
A standard practice in many eateries is to ensure that PXs are welcomed with a “splash”—a complimentary pour to set a celebratory tone. However, the selection of drinks and the guests chosen for this special treatment can differ greatly from one venue to another. To gain deeper insights into these practices, several wine directors and restaurateurs shared their perspectives on how they handle their PX policies and the drinks they choose to offer.
“At our restaurant, we categorize PXs based on familiarity and connection. PX1s are new friends, PX2s are typically family and industry veterans, while PX3s include critics and well-known personalities. We take pride in being selective and often research our guests; no shame in that!”
—Andrew Lawson, partner and general manager, Ètra, Los Angeles
“Our definition of PX or VIP is fluid and often depends on the guest’s relation to our staff or our history together. This includes friends, family, and loyal patrons, as well as industry connections who have supported our work over the years.”
—Nikita Malhotra, beverage director, Smithereens, New York City
“While we don’t strictly label our PXs, we give extra attention to reviewers when they dine with us. This might not always mean free offerings; rather, it’s ensuring their experience is flawless since a negative review can have significant repercussions.”
—Andrew Fortgang, co-owner and wine director, Canard, Portland, Oregon
“Our most valued clientele are our regulars, as they contribute to the restaurant’s essence. We also cherish industry professionals who visit us, understanding the challenges they face in taking time off from their own establishments.”
—Harry Jamison, general manager, a.Kitchen, Philadelphia
“Personalizing the experience is key—we aim not to overwhelm with excessive offerings. If we know a guest appreciates wine, we tailor our splash to complement what they’ve ordered instead of making generic choices.”
—Fortgang
“We’re mindful in our selections and prefer to offer a small taste, possibly a dish that pairs well with a patron’s main course, rather than an abundant spread.”
—Lawson
“For wine enthusiasts, I occasionally highlight a choice from our pairing list, or suggest a dessert wine to enhance their dinner experience, gauging the atmosphere throughout the evening.”
—Mariano Garay, wine director, Corima, New York City
“Given that drinking patterns differ between cities, we adjust our approach; for instance, I offer wines that aren’t on the main list, creating an element of surprise.”
—Lawson
“With our extensive wine collection, we often feature rare selections by the glass for guests to savor and to keep our staff well-informed about our offerings.”
—Jamison
“Celebratory moments often call for a splash of sparkling wine. However, timing is crucial; sometimes it’s better to wait and enhance the dining experience with a thoughtful pairing later on.”
—Fortgang
“We keep thorough notes and strive to make interactions feel special, ensuring that any pour aligns with what guests are already enjoying.”
—Malhotra
“For a great start, I usually opt for Champagne, but recently I’ve explored pairing with Crémant and unique dessert options to innovate our offerings.”
—Garay
“Currently, our offerings feature delightful selections from the Loire Valley, which we rotate frequently to keep our menu fresh and exciting.”
—Jamison
“While sparkling wines are a consistent crowd-pleaser, my personal favorite splash is a unique vermouth that adds a special touch to our dessert service.”
—Lawson
Source
punchdrink.com