re: A Chef's Perspective

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Maybe, just maybe he gets his feed back from how full his restaurant is a wry night and by talking daily with his patrons.

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This is a more accurate assessment.
The amount of communication between myself & the staff during service is dizzying.
Any given table in the restaurant is scrutinized about their level of satisfaction 50 different ways during their entire visit, and every table has different wants/needs.
Nothing is perfect & we dont pretend to be, but the effort should never lack.

I pepper my staff with one of the greatest quotes(IMO) of all:

"Perfection is not attainable, but if we chase perfection we can catch excellence."
-Vince Lombardi

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I suppose he has an internet/mkting team that filters thru them.

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I am the internet/marketing team. my biz partners & staff trust me very much. i showed my staff this post/board & they weren't concerned one bit that i can handle a task like this properly. a few laughed at the warnings to me - they know my sensibilities.

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He thanked the users of TD for all he the praise we gave his restaurant but also said he doesn't read reviews.

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Just to clean up my context;
I was drawn to this board from a link to another thread.
To gain some semblance of what this site was about i did a search for Boca, didnt read too much, maybe a few posts - fries i think was the topic.
i wouldn't refer to that as review reading.
That's about as far as it went, maybe deeper down the threads there is some negative stuff.

Tone & context are difficult to convey. i hope that gives some clarity.

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I feel like the new orleans restaurant scene has a below average beer selection compared to other culinary cities in America

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New Orleans is historically behind in everything; cuisine, politics, potholes, you name it....

We are catching up though. Avenue Pub & Steins have really opened up the market for a lot of the brands we are starting to see more of. Kudos to them!
I'm really not a beer guy. Whiskey & wine are my vices(hence Boca's offerings)
Primitivo will cater more for the beer peeps

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Maybe I missed it, but how did you come across this board?

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Mike Brewer is a great friend of mine & Hogs for the Cause teammate. He is the owner of the Sammich.

I will not at anytime comment on or about that thread.

But it did cause me to want to take a different approach to interact on a food board in a more meaningful way.

I do believe that when food boards like this were created, it was done to share knowledge about all things food related, not to bash people.
Wouldn't it be nice if that were the case.

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When will you post your first pictorial thread?

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how do i do that?
do i need to start a picture account on tumblr or something, then link to here?

i'm savvy with twitter, but thats about it

Can that be done from a phone?
I really hate sitting in front of the computer.

Yep. Get Photobucket App on ur phone. U can uploa pictures into the app... Or take pics directly from the app.

When posting them, go to the picture and click the "i" - will give u different links to copy... Copy the "Direct" link.... Then paste it on the spacebar that comes up when to push "img" on here......

Yep, download the photobucket app.

Upload the pics to the app.

They will be a direct link available for the pic.

Copy that link and surround with img tags. [img ][/img ] (without the extra space.

The site made it easy with the img button to the right, click it and paste the link from photobucket

Yeah, what all the other dudes said