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re: Is Justine in the FQ shaping up to be a tourist trap?
Posted on 7/29/19 at 4:06 pm to arseinclarse
Posted on 7/29/19 at 4:06 pm to arseinclarse
I know. those shoes in the background are awful
0
Posted on 7/29/19 at 4:11 pm to REG861
Balise closed so they didn't have to sign another long lease with low dinner headcount.
Posted on 7/29/19 at 4:36 pm to Lester Earl
quote:
You really need to stop eating like a 9 year old. Let me guess, you ask for catsup too?
I mean if you really want to argue with science and three Michelin stars be my guest.
Triple Cooked Chips - Heston Blumenthal
Posted on 7/29/19 at 4:53 pm to NOFOX
I get the idea of frozen fries being consistent. I’ve championed for them for Shake Shack many times
My gripe is every beef entree they serve comes with fries and they sell them a la carte for $9. They call em frites. Just seems like a scam. I’m going to check the price of those fries, the markup is killer
The old guards in the FQ have been cranking out consistent soufflé potatoes for years. These guys can’t give us a good fry?
My gripe is every beef entree they serve comes with fries and they sell them a la carte for $9. They call em frites. Just seems like a scam. I’m going to check the price of those fries, the markup is killer
The old guards in the FQ have been cranking out consistent soufflé potatoes for years. These guys can’t give us a good fry?
Posted on 7/29/19 at 5:16 pm to GynoSandberg
quote:
My gripe is every beef entree they serve comes with fries and they sell them a la carte for $9. They call em frites. Just seems like a scam. I’m going to check the price of those fries, the markup is killer
I completely agree that it’s a scam to charge hand cut prices without the associated labor costs. Just pointing out they aren’t the only place to do it. They just don’t do it as well as others.
Posted on 7/29/19 at 5:23 pm to NOFOX
Ok let’s charge McDonald’s prices for these fries. Do you know what kind of clientele they would get? Hahahahaha.
Posted on 7/29/19 at 5:55 pm to 3oliv3
Have you been there?
They have $15 french onion soup, $23 small lobster roll, $18 burger, two $40+ steak options, (1) short rib is $28, various $30 entrees, a $90 and $165 seafood tower,$140 40oz ribeye.. on top of extensive wine list and expensive craft cocktails. Million dollar renovated restaurant. Cutting your ridiculously priced frozen fries isnt changing the type of diner
They have $15 french onion soup, $23 small lobster roll, $18 burger, two $40+ steak options, (1) short rib is $28, various $30 entrees, a $90 and $165 seafood tower,$140 40oz ribeye.. on top of extensive wine list and expensive craft cocktails. Million dollar renovated restaurant. Cutting your ridiculously priced frozen fries isnt changing the type of diner
Posted on 7/29/19 at 6:07 pm to GynoSandberg
I love fries, frozen or otherwise, but the pictures fries don’t look appealing. They look pale/blond and boring. Agree that ar the pricing point, there should be some damn effort to fancy up the frozen bagged fries.
Posted on 7/29/19 at 6:11 pm to GynoSandberg
Lmao once word gets around that they have $2 fries at the bar every fat tourist will go in there to grab an ice water and an order of fries to chill out in the AC for an hour and take up a seat for that time. The prices you posted are more justification for my point. They fries HAVE to be that high.
So let’s review what we’ve learned:
Frozen fries are undisputedly better tasting than hand cut, and also have higher labor costs due to the process of production which in part justifies their cost.
Restaurants price certain products at a higher than market value to ensure a certain type of clientele is priced out, to protect the revenue per hour of each individual seat in the restaurant.
Thanks for coming to my ted talk.
So let’s review what we’ve learned:
Frozen fries are undisputedly better tasting than hand cut, and also have higher labor costs due to the process of production which in part justifies their cost.
Restaurants price certain products at a higher than market value to ensure a certain type of clientele is priced out, to protect the revenue per hour of each individual seat in the restaurant.
Thanks for coming to my ted talk.
Posted on 7/29/19 at 6:40 pm to hungryone
Their frozen fries are priced higher than souffle potatoes from Arnaud's, Antoine's and Galatoire's.. and they are cutting potatoes by hand and frying them twice 
Looking at an Sysco order guide, if they charged $5 for an a la carte order of fries it would be paying for a whole bag of them. As is a case costs less than $30
Looking at an Sysco order guide, if they charged $5 for an a la carte order of fries it would be paying for a whole bag of them. As is a case costs less than $30
Posted on 7/29/19 at 7:21 pm to 3oliv3
quote:
once word gets around that they have $2 fries at the bar every fat tourist will go in there
Wait wat? In my experience, high end restaurants have cheaper happy hour plates than casual ones because the riff raff doesn’t know they could go for so cheap.
Domenica, Brennan’s...
In BR - Jubans, Stabs, Beausoleil.. all three do $5 plates for HH
Definitely doesn’t attract any trash. Kinda doubt a restaurant would experience a mad dash for French fries alone
This post was edited on 7/29/19 at 7:22 pm
Posted on 7/29/19 at 9:49 pm to GynoSandberg
quote:
here for a 2nd time recently
quote:
Ate through practically the whole menu
Is the menu small or are you big?
Just because you don't like it, doesn't make it a "tourist trap". With that said, it's in the damn Quarter. What do you expect?
Posted on 7/29/19 at 10:28 pm to lsuwontonwrap
quote:
Is the menu small or are you big?
What about dining with groups of people? Multiple apps and trying everyone’s entrees
quote:
Just because you don't like it, doesn't make it a "tourist trap". With that said, it's in the damn Quarter. What do you expect?
James Beard chefs don’t usually put out underwhelming menus and they don’t open “tourist traps”, regardless of its location
Go eat there and come back offer an opinion here
Posted on 7/30/19 at 2:35 am to GynoSandberg
I love those soufflé potatoes!
Posted on 7/30/19 at 9:03 am to 3oliv3
quote:
Restaurants price certain products at a higher than market value to ensure a certain type of clientele is priced out, to protect the revenue per hour of each individual seat in the restaurant.
This sounds like crap excuse for a restaurant to over charge for crappy food. Most complaints in this thread seem to be that the actual food was underwhelming, regardless of the price point.
I haven't been to Justine yet, will plan to check it out soon and follow up here.
Posted on 7/30/19 at 10:19 am to 3oliv3
quote:
Frozen fries are undisputedly better tasting than hand cut
wait...what???
Posted on 2/8/20 at 4:07 pm to FultonReed
Justine bump
They’re hand cutting their fries now, and they’re phenomenal
They’re hand cutting their fries now, and they’re phenomenal
Posted on 2/8/20 at 4:10 pm to GynoSandberg
quote:
They use frozen fries but call them “frites”.
This would be surprising
Posted on 2/8/20 at 5:08 pm to fightin tigers
I asked the manager today, he confirmed. Had big pushback on the original frozen fries
Posted on 2/8/20 at 5:30 pm to GynoSandberg
I saw that Dan Causgrove is at Seed now. Who is Exec/Chef de Cuisine now? Is Justin running kitchen?
Other than the improved fries, how was the meal?
Other than the improved fries, how was the meal?
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