On Saturday, we planned to take a tour of historic Tucson. But our tour was not via your standard crowded bus or mini-van. No, it was on two wheels, with a post, handle bars and helmets. Our tour was on Segways--'cause that's how we rolled.
When we made the reservation, we thought it was for the 9am tour, but instead our tour was scheduled for 2pm. Denise and Stu, the proprietors of Segway of Tucson, graciously agreed to add us to their already full (7) group.
After 20 minutes learning how to control the Segway (very sensitive to the slightest movement of your feet or hips--it turned out to be much easier than we originally thought.
Though Stu provided lots of commentary throughout the tour, we were having so much fun on the Segways, we hardly heard a word he said.
By the end our lower legs were aching--try rocking on your feet for two hours--we only had two quick breaks, and the rest of the time we were balancing on the Segways. All in all, it was a terrific experience, and we'll do it again at the first opportunity.
We decided to forego our afternoon museum visits. Instead we had lunch on the patio at Delectables, the sandwich shop next to Segway of Tucson, then returned to our room at Alta Vista for a quiet siesta.
Our dinner reservations were for Wildflower, ranked as one of Tucson's top five restaurants, and a long drive from our B and B--21 miles--but more than worth it. Wildflower was packed--a good sign, and with good reason. After drinks in the bar we were seated next to a group of eight young women having a Bridezilla event. Every few minutes they would shout or cheer, as the bride-to-be would chug-a-lug another drink. Pennie ordered the Orange Roughy special, and I had the roast duck, both beautifully presented and both very tasty.
The five chefs preparing all of the meals were stationed across the dining room from us, and we became particularly impressed with the salad chef. He was so metculous with the plating and presentation of each new salad. We spoke to him later—his name was Mark Smith—and he told us he had 20 years experience in restaurant management.
He was taking over as floor manager next week, and he was working as the salad chef to get a feel for the requirements. All of our servers--a team of four--were very attentive and friendly. We shared the Key Lime pie with blueberry ice cream for dessert. Just as we were about to leave, they brought us an additional plate of chocolates and cookies as a way of apologizing for us having to put up with the raucous Bridezilla group next to us. We accepted, but told them it wasn't necessary--the entire dining experience more than offset the minor disturbance.
No comments:
Post a Comment