Location: a Moroccan butcher-cum-greengrocer in the Amsterdam gentrified neighborhood Oud-West. One with shelves up to the ceiling full of couscous, herbs, spices, tea, olive oil, fresh fruits and vegetables and a display case full of lambs meat.
The butcher helps an American man who, before I walked in, had placed an order for a giant rack of lamb that now sits on the counter.
When it comes to settling the bill, the American suddenly refuses.
‘I’m not paying that’, he states in his own language.
The elderly Moroccan butcher responds in Dutch: ‘You had me cut this exactly the way you wanted it. Why don't you want to pay?’
The American stands his ground. He wants to pay half, no more.
Follows a laborious conversation, as the American turns out to know only two Dutch words (“nee” and “niet”), while the butcher speaks Dutch but no English.
A stalemate ensues.
Finally, the butcher settles for a compromise. Grudgingly, he cuts off half of the meat ordered and then rejected by the American. At best, he can make minced meat out of it.
Number two in line is up next. A man who, measured by the long shopping list in his hand, will be cooking elaborately for his guests tonight.
The butcher collects himself and says kindly, ‘Goedemiddag, meneer.’
Customer 2: ‘What?’
Butcher: ‘Wat mag het zijn?’ (How may I help you?)
Customer 2 (British accent): ‘I don't speak Dutch.’
Not thrown off guard by the language barrier, the butcher tries to serve his customer as best he can.
Finally, it's my turn.
‘Goedemiddag’, the butcher starts hesitantly, no longer trusting that Dutch is spoken. He is visibly relieved when I greet him back in Dutch.
Sure, I am Always Talkin’ Food, but I teach NT2 (Dutch as a second language) on the side. Mainly to young internationals who came to Amsterdam for or with love and intend to stay. For privacy reasons the names in these columns are fictitious.
Comfort food lingo
Het broodje (gehakt)bal - meatball on a roll
De huisgemaakte bal in jus - homemade meatball in gravy
De huzarensalade - Russian salad
Het garnalenkroketje - shrimp croquette
De soep van de dag - soup of the day
A legendary broodje bal
Opening year 1566 is mentioned in the history books for Café De Druif - one of the oldest bruine kroegen in Amsterdam, for which the city is world famous. As the elderly landlord wanted to close the bar because he had no successor, the owner of the nearby restaurant Entrepot (and of restaurant Metro in Noord) decided with a few friends to keep the doors open. Nothing was changed except the addition of some good wines, plus a small all day menu of Dutch kroeg classics such as huzarensalade, garnalenkroketjes, soep van de dag and broodjes bal. Top restaurant quality comfort food in a typical Amsterdam kroegsfeer. Perfect for a Saturday afternoon.
PS Coincidentally, on the Saturday that I sit down for De Druif’s legendary broodje bal, an American comes in and asks the bartender in very decent Dutch if it wouldn't be too much of an inconvenience to drop by later with a group of compatriots.
Café De Druif, Rapenburgerplein 83 Amsterdam. Open daily from 10 AM.