quote:when i saw that cochon was closing, i thought that it was because of overhead due to the price of the property and facility, etc.
It's going to be interesting to observe how this place does. I don't think they will succeed, and not because of the food (I have never eaten at Ruffinos). I think that location/space is going to be challenging for any restaurant. It's big, very big, and I have to think the overhead on that place puts the occupant in a deep hole that any concept/chef/restauranteur would be challenged to overcome.
quote:there is a crowd in lafayette that likes to be seen. you can see them at lafondas, zeas, and bonefish.
(Because people that know how to cook won't spend alot of money at a restaurant just because it's a place to see and be seen.)
there is a crowd in lafayette that likes to be seen. you can see them at lafondas, zeas, and bonefish.
quote:You should Treble Hook them and write them a letter expressing your discontent in their availability and that you couldn't enjoy the rest of your meal.
They were out of the first two wines I picked but it is their 3rd day open so not a big deal.
The cedar plank redfish and 45 day ribeye are two excellent dishes.