Amuse. The VMFA was adorned with lots of fancy dinner parties, black ties, and glitzy outfits. We arrived in chic blue jeans and sweaters. No matter. Tommy, our bartender took very good care of us starting with an Amuse sidecar (cognac, cointreau, pear puree, and a dash of lemon) - a heady slice of liquid autumn. We followed up with a Frog's Leap Sauvignon Blanc, celery root bisque (exquisite), seafood stew (yummy), and steamed clams. Everything except the clams pleased us. And the clams and broth were good, but the broth contained potatoes that were crunchy. I really detest crunchy potatoes.
We had such a good time eating and drinking at the bar that we did not have time to wander around the exhibits. Thank you Tommy, for making our evening such a delight.