On a steamy afternoon this summer, my wife Judith and I had some free time before catching our flight to New York City to celebrate our anniversary, so we stopped by Legal Sea Foods and took a seat at the bar overlooking the Kumamoto and Prince Edward Island oyster stations.

A double team hello: “Good afternoon!” Mike, the bartender, opened. “Going somewhere special?”

“We’re headed to the Big Apple,” I replied.

“Super! As you can see, we’re offering, along with our full bar service, a refreshing Arnold Palmer Iced Tea and a Pomegranate Lemonade.”

Judith ordered Saratoga sparkling water, and I stayed with tap on ice.

“At the top of our specials page is the Maine Lobster Salad with romaine, radicchio, and mozzarella, dressed with our house vinaigrette,” Mike continued.

“What’s your best fish?” I asked.

“Hands down, the swordfish is my favorite— super fresh, char-grilled, and with a choice of two sides,” he suggested.

“Sold! I’ll take it with broccoli and coleslaw,” I shot back.

Assured by Mike’s knowledge and enthusiasm, Judith ordered the special.

Mike was back in a flash with our waters. Then Chappy appeared, asking, “You folks like fresh baked bread? Well, I had the chef put some rolls in the oven. They’ll be out momentarily.”

Poetry in motion: With front-row seats to the bar and open kitchen, we were entertained with a whistle-while-you-work extravaganza. The bar and service staff, along with the kitchen crew wearing logoed baseball caps, were poetry in motion. Chappy was front and center helping Rafael, the barback, load glasses in the wash rack. At the service bar, Miss June was shaking a Belvedere Martini. And the grill man grooved to the music while firing up steaks of tuna, swordfish, and salmon.

“Hey, folks, check out those chunks of sweet juicy lobster, and here’s your fresh swordfish,” Chappy said, as he moved salt and pepper shakers to make way for our entrées.

“Looks great,” I replied. Judith, with her 12-year marriage sensors, knew I was eyeballing her lobster and quickly put a piece on my plate.

“Okay, now here’s your treat: sourdough rolls, hot off the press, with our secret sauce,” Chappy announced.

“What’s the secret?” I asked.

“It’s the base for the clam chowder—loads of cream, a touch fresh thyme, and a hint of garlic,” he explained.

The captain connects: While savoring our seafood, the general manager dropped by. “Welcome! Are you enjoying your meal? I’m Soline.”

“Yeah, and the entertainment ain’t bad either. I’m Bob, and this is my wife Judith,” I replied.

“Isn’t Chappy a hoot?” He and Miss June have been here since the opening, 12 years ago. Mike and Rafael have been here nine years. We’re family. Where are you headed?” Soline inquired.

“New York,” I said.

“Any special plans?” Soline asked.

“The itinerary includes catching In the Heights on Broadway, visiting the Cloisters, and taking a stroll through Central Park,” I offered.

“I grew up in Washington Heights, and the Cloisters is my favorite spot,” Soline continued.

“We’ll be at the Hilton at Times Square. Should we take a cab?” I asked.

“No, just take the A train to 190th Street. Then take the bus one stop to Fort Tryon and you’ll be there. Have a great time, and happy anniversary!” she exclaimed, handing us her card.

Chappy checked back, poured off the rest of Judith’s sparkling water, brought me a fresh glass of tap, removed our plates, and tidied the table. Once I put down my American Express, Chappy quickly delivered the check.

“You were fabulous,” I said, smiling.

“Hey, have a great time, and come back for some more secret sauce,” Chappy joked.

The spirit rediscovered: On Sunday morning, headed back toward D.C., I recounted the events of our special weekend, remembering the resonant voice of Abuela Claudia, the lead of In the Heights. I thought of the unicorn tapestries at the Cloisters and the joy of exploring New York City. And I recalled the attentive, playful spirit of the Legal Sea Foods team that launched our trip so memorably. It was a welcome relief from the recession and a special anniversary gift I won’t forget.

Bob Brown, president of Bob Brown Service Solutions, www.bobbrownss.com, pioneered Marriott’s Service Excellence Program and has worked with clients such as Disney, Hilton, Morton’s of Chicago, Olive Garden, and Red Lobster. He has appeared on the Food Network, is author of The Little Brown Book of Restaurant Success and The Big Brown Book of Managers’ Success, and has recently released The Seven Keys of Beverage Sales Success DVD Learning System, www.bobbrownmedia.com. Copyright Bob Brown 2009.