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Posted on 3/23/15 at 11:17 pm to BocaJared
I've really enjoyed your place. Been there 2 or 3 times. Ate at the bar once by myself and the service was just perfect. I felt like I was at home. Other couple of times I was others, and 'twas great. Your people love you.
As to reviews on yelp and urban spoon, these are all over the map and should be taken with a grain of salt. WhT are your thoughts about the more traditional critics, Tom fitz or Anderson.
I love the dedication and passion you have. Thanks for doing what you do.
As to reviews on yelp and urban spoon, these are all over the map and should be taken with a grain of salt. WhT are your thoughts about the more traditional critics, Tom fitz or Anderson.
I love the dedication and passion you have. Thanks for doing what you do.
Posted on 3/23/15 at 11:17 pm to Jax-Tiger
quote:
Do you see that becoming more of a trend nationally and in NOLA, or is that more of a Portland thing?
Not really sure. Every generation tends to grasp onto something. The craft beer demo is 25-35yo. From a socio-economic perspective ,unless it's passed on to the next demo, it could shrink quite a bit as these folks earn more & branch into other products.
Also over saturation is always a threat. Look at vodka. Who the hell talks about vodka anymore?
I'd bet we are left with some really strong products from the better producers and have a better overall appreciation of diff styles & quality.
...and then they all get bought up by Anheiser Busch.
....and then we start all over again in 20 years.
Posted on 3/23/15 at 11:19 pm to fightin tigers
quote:
So the new restaurant is built around this oven, assuming wood fired?
Coal for heat. Small amounts of wood for smoke.
Posted on 3/23/15 at 11:21 pm to BocaJared
So are the first foods coming out of the oven basically a test kitchen or have yall been able to practice/research on a similar product?
This post was edited on 3/24/15 at 12:00 am
Posted on 3/23/15 at 11:27 pm to Rohan2Reed
quote:
A Chef's Perspective
One visit when you guys were still on Fulton I had the skirt with the skin on and the texture was really off. Had a real firm plasticity to it for some reason. Any ideas why that would happen? Of all the times I've dined with the guys that's the only outlier, only thing that was ever off during one of my dinners.
Secondly, do you have a specific go-to olive oil?
That technique took a long time to perfect. It's a bit finicky.
If it's been a while since you've had it, it's definitely better & more consistent.
Romulo extra virgin is really good.
Posted on 3/23/15 at 11:38 pm to BocaJared
Can't fricking wait for Primitivo
Posted on 3/23/15 at 11:48 pm to Debaser
quote:
WhT are your thoughts about the more traditional critics, Tom fitz or Anderson.
I was waiting for this question.
This is where I think reviews matter. Professional critics are necessary & needed in my opinion. It keeps us on our toes. It's a voice on a subject you can trust. Hell, I got a 3 bean review from Brett a year or two after I opened, was a little butthurt, but drove me to raise my game.
Fitz...
Don't get me started. He doesn't even bother to eat at least 3 times before giving the review, or even fact checking for that matter.
This was from last month:
The Maiter D'...he's been gone almost 4 years.
The wine list.....100% argentine(claims we have wine from all over the world)
& fact checking is the easy part.
Posted on 3/23/15 at 11:52 pm to fightin tigers
quote:
So are the first foods coming out of the oven basically a test kitchen or have yall been able to practice/research on a similar product?
I'm giving my chef & myself about 2 weeks to practice on the hearth. The learning curve will be steep. Never seen anything quite like it used before. The challenge will be fun
Posted on 3/24/15 at 12:12 am to BocaJared
Can you touch on the heirarchy of your restaurant(s)? Obviously the owner is at the top, but do you have a GM? A few managers? Etc
Posted on 3/24/15 at 12:21 am to BocaJared
Chef, I think you struggle with understanding the potential of anonymous reviews because your lack of need for them. You run a successful joint and seem to be doing things right.
Posted on 3/24/15 at 12:43 am to BocaJared
So is primitivo similiar to those Brazilian steak house places where you are cooking multiple pieces of meat at once over a open flame but the customer chooses one particular cut? Love la boca, looking forward to trying your new place.
Posted on 3/24/15 at 6:15 am to Martini
quote:
dining out is an experience that should encompass more than just food. It should be fellowship, conversation, ambiance, wine, good coffee to end all of which should make you have a smile on your face when your head hits the pillow.
Which is why I can enjoy myself at Applebees with the right people.
quote:
some poor donut shop owner
I was thinking the same thing. Guy doing his best to forge some new ground.
quote:
uptight, entitled people with chips on their shoulder
Say it man!
quote:
a lot of dumbasses out there
Hey I'm tryin'
Posted on 3/24/15 at 6:21 am to Oenophile Brah
quote:
I completely agree with your assessment of the post-katrina and even recent time frames.
So now you agree ?
This post was edited on 3/24/15 at 7:08 am
Posted on 3/24/15 at 7:31 am to Martini
quote:
Martini
Preach it out Bro. Some of us are listening.
This post was edited on 3/24/15 at 7:33 am
Posted on 3/24/15 at 7:39 am to BocaJared
quote:
Better now?
Just breathed a huge sigh of relief !!!!
I know this is the food and drink board and I come here pretty much every time I come to the Tiger Droppings site. But, I am still kind of surprised by how interesting I find this thread.
Thank you very much for taking the time to do this.
Posted on 3/24/15 at 8:00 am to TigerWise
quote:
So now you agree ?
I never disagreed, my concern is going forward.
While I'm sure you love the neighborhood additions of Izzo's, Another Broken Egg, and whatever is going up next to Coquette, but I'm all good on those joints.
Posted on 3/24/15 at 8:04 am to Oenophile Brah
quote:
While I'm sure you love the neighborhood additions of Izzo's, Another Broken Egg, and whatever is going up next to Coquette, but I'm all good on those joints.
Da fuq is wrong with Izzos??
And FWIW Another Broken Egg serves the best Bloody Mary I've ever had with their bell pepper infused vodka and I've had many in my time.
Posted on 3/24/15 at 8:18 am to BocaJared
Chef,
Are your beef suppliers giving you any indication when prices might start to come down? I'm sure it's tough on margins when beef prices stay high for so long.
Are your beef suppliers giving you any indication when prices might start to come down? I'm sure it's tough on margins when beef prices stay high for so long.
Posted on 3/24/15 at 8:22 am to TigerHam85
quote:
Da fuq is wrong with Izzos??
I would prefer something else on Magazine St.
quote:
And FWIW Another Broken Egg serves the best Bloody Mary I've ever had with their bell pepper infused vodka and I've had many in my time.
Wow! Bell pepper vodka, awesome!
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