re: A Chef's Perspective

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. If it was my place to apologize I certainly would.

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It is your place to apologize for contributing absolutely nothing to the thread.

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Here is the pic of the app we got, that was really good. Filo/Fillo/Phyllo dough not a wonton wrapper for starters, crispy bottom from the onion/balsamic fricassee was not even mentioned. Not sure of the cooking method used, possibly baked because the inside was perfect.

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But how do you know the dish was the exact same when the pro yelper had it ?

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-baked goat cheese app, don't even bother. It was a clump of goat cheese, baked (in some type of wonton wrapper-esque deal), but not even really crisp or anything. Served haphazardly on a bed of greens (arugula if I remember correctly), which seems to be a theme here

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Here's what people don't seem to get though.

If you (not "you") can't read that review and realize it is from some turd that just likes to hear their own voice and proclaim their self importance, then you (not "you") are just plain stupid.

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Restaurant went from a 3.5 rating to a 2.5 because of that review. Seems fair.

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Ya that stinks. It will come up once there are more than a few though.

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It is your place to apologize for contributing absolutely nothing to the thread.

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My nothing in my opinion in this case is more than your large amount of posts. I actually sat down yesterday and read the entire Sammich thread as I had not seen it before then. I quit reading certain people's posts including yours because they were essentially the same thing over and over. I knew your posts were going to be apologetic for the restaurants/owners.

Now you are in this thread doing the same thing. I was going to go through your posts to find an example of something I am pretty sure you posted in that thread. I was on page three of your posts and was still on your yesterday posts. I don't have time to do what you do, so I may look at it differently.

But this is what I thought the thread would be and for the most part it was:

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I want to flip the script a bit.
Let's field questions about the restaurant biz in general. Let's understand why something is or isn't done the way we like before we publish a reasoning for dislike.
I'd love to see discussion of strategy of the inner workings of a restaurant, it's a helluva lot more exciting than whatever goes on at Old Navy.

I emplore you, ask and I'll answer.

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Now this thread has turned back into the sammich thread all over again. Yelp, complain to the owner/manager's face, only take reviews/recommendations from personally known people. If I want to re-hash, I could go read a page or two of the other thread.

Thanks for joining the complaining part of this thread. Your contribution to your idea on the intent of this thread is still non-existent.

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Your contribution to your idea on the intent of this thread is still non-existent.

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My idea on the intent of this thread was borrowed from the OP and is posted right above your post. Non-existent?

Growing up I hung out with a lot of people who worked in the restaurant business. I myself worked at a grocery store while in high school. My friends worked at KFC, Wendy's, etc. They were the cashiers, burger makers, chicken cookers, etc.

The OP of this thread is a BIG DEAL at apparently a BIG PLACE to eat at in New Orleans. According to what I have read in the thread anyway, I had never heard of La Boca before. I'm enamored by the fact that he is here on this board to share his knowledge of the industry, his experiences of getting to and being where he is and his thought process pertaining to certain aspects of his restaurant.

I will admit I am dumb enough to not have a clue what to ask him about running a big time NO restaurant or why his restaurant may do the things they do - maybe differently than other successful restaurants.

BUT, I thought some pretty good questions were being asked and enjoyed reading the OP's responses. IMO, the thread has degenerated into another thread that was already 36 pages of the same stuff being re-hashed by the same posters over and over again. I pretty much know the opinions from yesterday morning. I am interested in the OP's knowledge more than those same opinions again. Sorry I feel this way but I do.

The conversation is naturally changing as it goes. That is how humans converse. The original intent of the thread was very interesting, and when Mr. Boca comes back to address things later, it will be back on that track. But since he is away for long periods of time, there is nothing wrong with people continuing the conversation and keeping the thread going.

The hall monitors on this website are ridiculous.

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I thought it was still on topic.

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Same. He made it clear he doesn't read reviews and doesn't really care much about what others think of his restaurant. That sparked a discussion about reviews in general and whether or not he should care. I fail to see the issue here.

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La Boca

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Hopefully, he has a lot of time to read through multiple pages of the re-hash of the sammich thread to find any pertinent posts to respond to.

I get the message board deal. But some message board folk need to realize that not everyone can spend 16 hours a day doing the message board thing. The first 11 pages of this thread were great - the last few not so much, or even close.

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Agreed.