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Started By
Message
re: Stab's in Central
Posted on 8/12/13 at 12:02 pm to IndependentGeorge
Posted on 8/12/13 at 12:02 pm to IndependentGeorge
quote:
We thought the food was excellent. You just have to wonder if the service will consistently be great and the food quality staying at a high level. Otherwise, it is really really hard to compete with Ruth's.
Like I said earlier, a lot of the crowd will be people not driving into Baton Rouge for that type of meal.
I'm sure the food was good but for a New York Strip at $41 I want to go somewhere that I know is going to cook it perfect.
I just don't see "not having to drive into town" keeping them afloat for longer than 6 months
2
Posted on 8/12/13 at 12:11 pm to gmrkr5
I know what you mean 
Posted on 8/12/13 at 3:11 pm to gmrkr5
quote:
I just don't see "not having to drive into town" keeping them afloat for longer than 6 months
If I had a dollar every time my parents said this..
Posted on 8/12/13 at 3:19 pm to LouisianaLady
quote:
If I had a dollar every time my parents said this..
i really cant get over the $41 NY Strip at this place.
we were gonna try it simply because it is near our house and something better than fried food from Sammy's would be nice. now i think im gonna skip it all together because the people running this place are clearly out of their minds
I dont have a problem paying $35+ for a steak at an established place that I know is going to serve me a steak worth that price
This post was edited on 8/12/13 at 3:22 pm
Posted on 8/12/13 at 3:47 pm to gmrkr5
Exec chef is Justin McVey, Sous is Patrick Brown. GM is Kevin kimball from TJ ribs/Camelot Club. Supposed to officially open Wednesday for lunch.
Posted on 8/12/13 at 3:50 pm to lilwineman
quote:
Exec chef is Justin McVey, Sous is Patrick Brown. GM is Kevin kimball from TJ ribs/Camelot Club. Supposed to officially open Wednesday for lunch.
If they open Wednesday how did this other guy eat there last weekend? I'm confused
Posted on 8/12/13 at 3:53 pm to gmrkr5
Soft opening possibly..,all restaurants need one. This was info I got directly from Kevin. Also read Melanie Way would be the GM in the article but unsure how Kevin would fit in if that's the case. He knows the restaurant side of things well. She seems to be someone who knows everyone in Central.
Posted on 8/12/13 at 3:56 pm to lilwineman
just did a quick search on the chef and sous chef.. did one of them come from Louisiana lagniappe?
Posted on 8/12/13 at 3:57 pm to gmrkr5
The exec was a sous Chef at le creolé.
Posted on 8/12/13 at 3:57 pm to lilwineman
did the sous chef work at la lagniappe?
Posted on 8/12/13 at 3:58 pm to lilwineman
Patrick was former exec at lagniappe
Posted on 8/12/13 at 4:11 pm to lilwineman
Maybe there's some sort of Co GMs. Don't know, but Kevin said he was the GM. I know that much.
Posted on 8/12/13 at 4:13 pm to lilwineman
quote:
She seems to be someone who knows everyone in Central.
sounds more like marketing type. hiring someone to be your GM who simply knows alot of people and nothing about restaurants sounds like great idea #2.
This post was edited on 8/12/13 at 4:15 pm
Posted on 8/12/13 at 4:21 pm to gmrkr5
She ran and owned a coffee shop and has a degree in accounting and finance? 
Kevin only recently accepted the position after the article I read was written.
Kevin only recently accepted the position after the article I read was written.
Posted on 8/22/13 at 9:21 pm to lilwineman
Got lunch from here today. Let me preface that a 6 person lunch was $112. That being said, I personally tried the boudin spring rolls, good but sauce made it awesome. Seafood beignets were really bland. Caprese salas was really good. Crab cake ok, nothing to write home about.
Posted on 8/22/13 at 9:49 pm to jmerokx
quote:thats pretty cheap for 6 at a place of that level. less than 20 a head. I think the businessman's lunch at sullivans is 35-40 nowadays
Let me preface that a 6 person lunch was $112
Posted on 8/22/13 at 9:52 pm to Roy Oldhafer
quote:
the businessman's lunch at sullivans is 35-40 nowadays
It was 20 bucks a few years ago
Posted on 8/22/13 at 9:54 pm to Paul Allen
I know, I used to go frequently. I heard on songy's show last week it was 35 or 39.99 or some shite like that.
Posted on 8/22/13 at 10:13 pm to Gris Gris
I thought Kevin was part owner at TJ Ribs?
Posted on 8/22/13 at 10:25 pm to Cash
Not any more. He's at Stab's.
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