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Started By
Message
1
Posted on 1/25/13 at 1:49 pm to timbo
quote:
Rodrigue praised Link and Stryjewski, but said Cochon Lafayette’s menu was “so eclectic and so upscale.”
“There was no steak or fish on the menu,” he said.
This makes no sense, yet says everything, at the same time -- if THAT makes sense.
Posted on 1/25/13 at 1:49 pm to BlackenedOut
quote:
BlackenedOut
shite.
Posted on 1/25/13 at 1:50 pm to jiggy0
quote:
I dare you to find a restaurant where the daily special isn't some protein topped with "jumbo" lumped crabmeat. Total dearth of imagination.
Same goes for BR
Posted on 1/25/13 at 1:51 pm to BlackenedOut
quote:
The guy took a risk; its what America is all about. It didnt work out due to myriad factors.
Of course nothing wrong with that. It's also nice to be able to take business risks when you have adequate capital and other holdings to fall back on.
quote:
Now that seafood restaurant they are opening in the Warehouse District is going to be outstanding. Looking forward to that opening.
For sure.
Posted on 1/25/13 at 1:51 pm to coolpapaboze
quote:
I think any restaurant is going to have a hard time succeeding in that location. It's a big space. If Link et al owns the location, they will likely make more money turning it over as a rental than they will running a restaurant.
I was so very surprised to see just how large of a restaurant it was. Massive.
Posted on 1/25/13 at 1:56 pm to Rohan2Reed
quote:
I was so very surprised to see just how large of a restaurant it was. Massive.
The driveway to get to the restaurant sucked
though. It is hard to see because you think it is for the bank. If you pass it up you have to go all the way down to the red light and make a u turn.
Posted on 1/25/13 at 2:10 pm to Y.A. Tittle
Ruffno's needs to add the option of topping every dish with lump crabmeat served with boudin balls and crawfish étouffée on the side for 4.95 more. They do that and they're rolling. It's gold Jerry, GOLD!!
Posted on 1/25/13 at 2:10 pm to Janky
It's a confusing entrance for sure but can't be considered a reason for the store not making it. I've had good experiences there with service and with the food. I liked the rabbit and dumplings particularly and the duck confit.. very sorry to see Lafayette lose Cochon.
Posted on 1/25/13 at 2:35 pm to bdevill
Supposedly the are expanding Butcher to ATL & Burningham too. They may want to devote more time to that
Posted on 1/25/13 at 2:42 pm to Lester Earl
I think concentrating on a broader market that's unfamiliar with the "low country fare" of South Louisiana is a wise move. I said before Cochon opened that it will be difficult for Cochon to be successful in Lafayette because of the local knowledge of cooking this particular type of food.
Lafayette is very fickle and to compete with and then charge high end prices for food that locals can cook themselves is a big risk.
Posted on 1/25/13 at 2:44 pm to pr0jektblack
I can't wait to get stupid drunk at ruffinos on the river then walk home.
You can come, fin.
You can come, fin.
Posted on 1/25/13 at 2:57 pm to bdevill
quote:
I liked the rabbit and dumplings particularly and the duck confit.. very sorry to see Lafayette lose Cochon.
I only made it there for dinner once. I had the rabbit and dumplings, and my girlfriend had the duck confit. Both were really good.
Posted on 1/25/13 at 3:32 pm to bdevill
You wrote: "Lafayette is very fickle and to compete with and then charge high end prices for food that locals can cook themselves is a big risk."
Antler's downtown's best selling plate lunch is round steak with rice and gravy. Prejeans sells fried seafood platters out the wazoo. Randoll's sells more boiled crawfish than anything else. All those places are successful, and it's stuff every Cajun knows how to make. Duck confit and rabbit and dumplings are not something that Lafayette has on their kitchen tables on a regular basis.
Antler's downtown's best selling plate lunch is round steak with rice and gravy. Prejeans sells fried seafood platters out the wazoo. Randoll's sells more boiled crawfish than anything else. All those places are successful, and it's stuff every Cajun knows how to make. Duck confit and rabbit and dumplings are not something that Lafayette has on their kitchen tables on a regular basis.
This post was edited on 1/25/13 at 3:35 pm
Posted on 1/25/13 at 3:32 pm to Y.A. Tittle
It makes all the sense in the world. The average man or woman goes out to eat, the man wants a steak and the lady wants a piece of fish. Not everyone is a 'foodie' average man drives business.
Eta Ruffino's is going to do great in Lafayette. Mostly because they have a good menu and great specials. Chef Peter S. is a very good chef. They know how to create an atmosphere as well.
Eta Ruffino's is going to do great in Lafayette. Mostly because they have a good menu and great specials. Chef Peter S. is a very good chef. They know how to create an atmosphere as well.
This post was edited on 1/25/13 at 3:36 pm
Posted on 1/25/13 at 3:49 pm to jiggy0
quote:
jiggy0
I think you missed my point. Yes.. simple, low country fare at a modest price is what Lafayette is accustomed to. They're not going to pay more for it, because it's presented in a "fancy restaurant".. I believe someone mentioned a few posts ago, that it's the "average" customer that makes the restaurant a go.
The "average" man isn't going to pay 10 bucks for four small links of boudin when he can go to the gas station around the corner and get a pound of it for 5 bucks..
Posted on 1/25/13 at 3:53 pm to bdevill
quote:
I think you missed my point. Yes.. simple, low country fare at a modest price is what Lafayette is accustomed to. They're not going to pay more for it, because it's presented in a "fancy restaurant".. I believe someone mentioned a few posts ago, that it's the "average" customer that makes the restaurant a go.
The "average" man isn't going to pay 10 bucks for four small links of boudin when he can go to the gas station around the corner and get a pound of it for 5 bucks..
The way I sort of saw it was, he (Ruffin) was trying to describe Cochon as sort of frou-frou, versus what he intended to offer, as to be much more receptive.
I guess there's a lot of truth there, wrapped around a good bit of irony, is how it comes across to me.
Posted on 1/25/13 at 3:57 pm to BigJake
quote:
Not everyone is a 'foodie' average man drives business.
While this is definitely true in Laffy and BR, it is is not for NOLA. And for this, I am glad.
Posted on 1/25/13 at 4:00 pm to bdevill
I see your point bdevil. I make it to laffy about every 3 mos and like to try out new places. I looked online st Cochons lunch menu and the special that day was braised pork shank and white beans for $18 I skipped it
I skipped itPosted on 1/25/13 at 4:03 pm to LSUAfro
quote:There's certainly a much better food culture in New Orleans, combined with many more white collar jobs and tourists. The "average" New Orleanian will never step foot in August, Stella!, La Petite or Coquette. Thankfully enough moneyed locals, business and pleasure travelers will.
While this is definitely true in Laffy and BR, it is is not for NOLA. And for this, I am glad.
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