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Started By
Message
1
Posted on 6/12/14 at 1:10 am to Degas
quote:
Come to think of it, the waitstaff at Stanley will all have to change their uniform shirts, because on the back it says to save room for Stella!
You could always get Boswell to autograph one, if you have super strong feelings about the place.
Posted on 6/12/14 at 1:12 am to Degas
quote:
This is Stanley's reuben that I had recently. Seemed like a full sandwich to me.
Yep, the reuben is basically normal sized. But picture the left side of that sandwich sliced down the middle. That's what the oyster po-boy is.
Somebody even asked me, "Well, was it like oysters falling out of the half sandwich onto the plate?"
Nope!
Posted on 6/12/14 at 6:27 am to jmarto1
I was just discussing with someone how restaurants here are always opening but rarely close. Last time I went to stella was 2 years ago or so. I think the set menu hurt the dining experience more than it helped.
Posted on 6/12/14 at 6:35 am to BlackenedOut
Only went once about 3 months ago. The menu didn't bother me at all. You had a choice of 7 course, or 4 course. It was one of the most amazing dinners that I have had. Could see how it would be easy to burn out though at that level. Sad to see it go
Posted on 6/12/14 at 7:09 am to BlackenedOut
(no message)
This post was edited on 8/31/19 at 3:16 am
Posted on 6/12/14 at 7:44 am to notiger1997
I went once, before the prix fixe menu. Food was good, but not spectacular, given the difficulty obtaining a rezzie and the price. I expected mind blowing.
Always enjoy Stanley, but am generally hung over and desperate for food.
Always enjoy Stanley, but am generally hung over and desperate for food.
Posted on 6/12/14 at 8:08 am to kfizzle85
quote:
I just hope it doesn't scare people off from trying to differentiate
Differentiate =/= $200/pp prix fixe menu & a dozen types of caviar. There are plenty of new restaurants that are unique and great in their own ways. Stella was a good feather in the cap for New Orleans to have, but no one outside of the waitstaff is losing any sleep over its closure.
Posted on 6/12/14 at 8:25 am to GaryMyMan
$200/person for a price fixe? No thanks 
.
. Posted on 6/12/14 at 8:27 am to Degas
quote:quote:
That's some prime real estate.
Actually, his peers questioned his decision to locate there.
Why is that? Just curious
Posted on 6/12/14 at 8:42 am to kennypowers816
quote:
Why is that? Just curious
Setting up at the back of the quarter makes it tougher for some locals to get there.
Uptowners have so many choices for high end dining it's tough to rationalize going that far.
Just my .02
Posted on 6/12/14 at 9:09 am to Mung
quote:
I went once, before the prix fixe menu. Food was good, but not spectacular, given the difficulty obtaining a rezzie and the price. I expected mind blowing.
Same. That was about 4 years ago. Just didn't leave enough of an impression for me to ever return.
Unfortunate to not have them around anymore, as by all accounts they were doing interesting things in the kitchen.
Posted on 6/12/14 at 9:23 am to Oenophile Brah
That area of Chartres is pretty hard to get to at night, assuming you are coming from any area not east of Quarter. You have to either go all the way up Decatur or Rampart (since Bourbon is closed at night). It was a very expensive restaurant with high ambitions, but one that only about 25% of New Orleans could even afford to go to once every 2-3 years. That just isnt going to cut it. And that 25% is being generous.
And he should have been open for lunch at least one day a week. Here is why. If you are open for lunch, you will get business. If you get business, one of those people will go home and say to their spouse, "went to Stella for lunch today it was great." Spouse will say, "No fair, I want to go." Boom, reservation made.
Christ, most of the world's top Michelin starred places are open for lunch and dinner. They need that revenue.
And he should have been open for lunch at least one day a week. Here is why. If you are open for lunch, you will get business. If you get business, one of those people will go home and say to their spouse, "went to Stella for lunch today it was great." Spouse will say, "No fair, I want to go." Boom, reservation made.
Christ, most of the world's top Michelin starred places are open for lunch and dinner. They need that revenue.
Posted on 6/12/14 at 9:25 am to BlackenedOut
quote:
And he should have been open for lunch at least one day a week. Here is why. If you are open for lunch, you will get business. If you get business, one of those people will go home and say to their spouse, "went to Stella for lunch today it was great." Spouse will say, "No fair, I want to go." Boom, reservation made.
Good point. Bayona + Revolution make it work. The latter, at least so far..
Posted on 6/12/14 at 9:30 am to BlackenedOut
quote:
Christ, most of the world's top Michelin starred places are open for lunch and dinner.
Agree about lunch at least one day a week. Fine dining tourists can only eat so many meals while visiting, and often higher end lunches factor into their plans. A Th/F lunch service might have grown the restaurant's fan base...and also allowed price-sensitive eaters an opportunity to become patrons.
But I heard complaints from more than a few people about off-putting, snooty service and an uncomfortable vibe (though I never personally experienced such treatment).
Makes you wonder how R'evolution will fare during the long, hot summer.
Posted on 6/12/14 at 9:32 am to hungryone
My greatest meals have always been lunches. Especially when traveling there is just something so perfect about a long, wine soaked lunch while on a vacation that always beats the same meal at dinner.
Posted on 6/12/14 at 9:41 am to Rohan2Reed
quote:
Good point. Bayona + Revolution make it work. The latter, at least so far..
Yeah, I'm not sure I'd be willing to bank on that having the staying power of Stella. I suppose time will tell.
Posted on 6/12/14 at 1:39 pm to specchaser
quote:they also have a 3rd place at the track i believe. Also i could see Stanleys being more profitable with the location, the way it moves crows in and out.
I do know first hand that Stanley's was more profitable. But still shocked.
BTW i loved stanleys and never got to try Stella
This post was edited on 6/12/14 at 1:40 pm
Posted on 6/12/14 at 2:03 pm to ladytiger118
quote:
$200/person for a price fixe? No thanks
yeah that is more than many 5-diamond restaurants.
$125 at Victoria and Albert's, best Price fixe I ever had.
Posted on 6/12/14 at 2:06 pm to Napoleon
quote:
Prix Fixe 125
not 200
The 4 course was cheaper.
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