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re: Ruffino's on the River Grand opening tomorrow in Lafayette
Posted on 5/21/13 at 12:54 pm to CP3LSU25
Posted on 5/21/13 at 12:54 pm to CP3LSU25
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.
3
Posted on 5/21/13 at 1:00 pm to coolpapaboze
BlackenedOut, excellent point.
Is Ruffino changing the guts of this place at all? It may be the biggest restaurant I've ever been in. I think they could make better use of that space then Cochon did.
quote:
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.
Is Ruffino changing the guts of this place at all? It may be the biggest restaurant I've ever been in. I think they could make better use of that space then Cochon did.
Posted on 5/21/13 at 1:53 pm to coolpapaboze
For a city its size, Lafayette and the Lafayette area have a significant number of dining options. The only competition Ruffino's will face however, and the only restaurant that should feel any concern is Carraba's.
The only indictment on Lafayette, if Ruffino's fails, is that they chose another option, around the corner, that's easier to access.
The only indictment on Lafayette, if Ruffino's fails, is that they chose another option, around the corner, that's easier to access.
This post was edited on 5/21/13 at 1:56 pm
Posted on 5/23/13 at 9:45 am to coolpapaboze
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.
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