Experience has taught me to be economical with superlatives.

Use them too much, and they are devalued.

That being written, I have no reservation stringing together superlatives to describe "Friday at the Field,'' a new promotion by the Cleveland Indians.

During the baseball season, on Fridays when the Indians are on the road, buffet-style lunch is being served at the Terrace Club from 11:30 a.m. to 1:30 p.m.

The quality of the food alone makes this a great attraction.

The price - $11 per-person, including non-alcoholic beverage - makes it a stupendous bargain.

This isn't ballpark-style fare, either.

Rather, it's an enticing blend of dishes you'll find at upscale restaurants where $11 will get you one appetizer (maybe).

On the Friday just past, I took my wife, Marcia, to the Terrace Club for the third installment of "Friday at the Field.'' We were celebrating her birthday. She'd accompanied me to the Terrace Club some years ago for a wine-tasting event sponsored by WVIZ-TV 25, so she knew it was a nice place with a wonderful view of the ballpark's playing surface and grandstands.

In early April, just before Opening Day, I'd partaken of the "Friday at the Field'' fare during the team's "What's New at Progressive Field'' media event. I'd seen and sampled a bit of everything, from salads to fresh vegetables to sauteed vegetables to pasta, potatoes au gratin, baked salmon and, of course, desserts.

The main thoughts in my mind during that media preview were, in order: "All this for 11 bucks?'' and, "Marcia would love this.''

Marcia did love it. She filled her plate with healthy stuff, all vegetables, prepared in various ways. I went with a spring-mix salad, sauteed vegetables, potatoes au gratin, macaroni-and-cheese and cup of clam chowder (light broth).

For dessert, we each had a yogurt parfait. We also split an eclair.

Before we left, we chatted with Dan Smith, the Tribe's Vice President of Food and Beverage, and Greg Gaskins, Director of Food and Beverage for Cleveland Sportservice.

Dan and Greg both were smiling, for all the right reasons. We weren't the only patrons raving about the food and the ambience. Business was brisk, too. Dan said the crowds have been steadily building. No surprise there. The word-of-mouth on "Friday at the Field'' must be as off-the-charts good as the food.

Reservations aren't required for "Friday at the Field,'' but I'd recommend making them. The phone number is 216-420-4040. If you haven't been to the Terrace Club before, the entrance is adjacent to the left-field gate.

Upcoming dates for "Friday at the Field'' are May 15, May 22 and June 5.

David S. Glasier