The art of the booze cruise.

Arriving at dinner by boat is very desirable. It perhaps is the best mode of transportation for the occasion.

The weather was perfect and the bay was glassy, so there was no need for my sea legs; I have none anyway. Riesling: the new sea sickness pill. I did feel prophetic for having purchased some Sperry boat shoes last year, which until yesterday have only been on a ferry boat.

Captain Goetting:

Andy piloted Hobo, the 1950’s era cocktail cruiser, for the hour-long creep to the Labrador Lounge, a American/Asian fusion restaurant with incredible sushi, a relaxed atmosphere, and, my favorite: a BYOB option. The trip was enchanting—the sun was setting, the ladies were gorgeous, our provisions included my favorite spreads from the Bay Head Cheese Shop, and a cool Riesling from Chateau Ste. Michelle easily brought everything together.

[Our hosts shared with us a beautifully unique, Sangiovese-based, Super Tuscan-inspired estate red wine from Salvestrin, a St. Helena winery in the heart of Napa Valley. Only 900 cases were produced of this amazingly developed, texturally lean blend of complex black fruit, spice and earth.]

One half of our gracious hosts, who generously allowed the use of the boat. Trusting man!

Traffic on the waters was light—I only saw one Miami Vice boat. Its waves threatened drink spillage and offered pause for thought that going slow is incredibly underrated. On an evening like that—even when a reservation waits—there’s no rush to get ‘there.’ It’s the booze cruise (or, even loftier, ‘the journey’) that gets you there that matters.

Hope you had an awesome holiday.

-Rob