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1
Posted on 2/23/11 at 11:39 am to Winkface
It is not reasonable to expect a chef with more than one operation to be in kitchen of all of them at same time. But just read an interesting anecdote about how Mario Batali still stops in at all his restaurants in New York on a nightly basis, when he can, to check the receipts. He does this presumable because he still loves the game and the rush.
Posted on 2/23/11 at 11:48 am to Gris Gris
quote:
I'd have told the GM to chat with the guests and leave the chef to do whatever he was doing because it was working from what I could tell.
it was more than just not talking to the chef, there was a pretty big power struggle going on there back and forth
i agree though, it may take a slight tumble. And it definitely looses some of its luster. With a place that changes its menu every few weeks, it will be interesting to see what the chefs come up with. They are very talented, but obviously not on Crowell's level.
on another note, the GM is pretty seasoned over there. We'll see what comes of it.
Posted on 2/23/11 at 1:17 pm to Gris Gris
quote:shite, I am having my rehearsal dinner there next spring. I am very anxious but hopeful the food quality stays the same.
I so enjoyed my meal, there, which is why I'm fixated on this, I suppose.
Posted on 2/23/11 at 2:43 pm to saderade
quote:
shite, I am having my rehearsal dinner there next spring. I am very anxious but hopeful the food quality stays the same.
Don't mean to be a Debbie Downer, but I'd be keeping a close eye on the place. If the place secures a capable chef, you should be fine. Will it be of the quality you expected when you sealed the deal? Don't know.
In all honesty, I'd probably give it a month and if nothing substantial occurs, I'd be inclined to switch to a restaurant which appears to be more stable. I'd be afraid of the risk. Obviously, you have a very nice upscale dinner planned and I'd make darn sure, for the money, that I was going to get what I paid for, or as sure as I could be, anyway.
Posted on 2/23/11 at 2:50 pm to Gris Gris
quote:
I'd make darn sure, for the money, that I was going to get what I paid for, or as sure as I could be, anyway.
I'll probably use my gift card for lunch one day, since that might be a little bit lower risk.
Posted on 2/23/11 at 3:01 pm to BrockLanders
Brock, I think you should go soon and go for dinner. They're still making Corwell's food and that's what was so good. Don't miss out while people are still reporting that it's the same.
My warning was for a rehearsal dinner NEXT Spring, which is over a year from now. I'd be darn concerned about that, personally.
My warning was for a rehearsal dinner NEXT Spring, which is over a year from now. I'd be darn concerned about that, personally.
Posted on 2/23/11 at 3:07 pm to Gris Gris
quote:
Brock, I think you should go soon and go for dinner.
I'll try my damndest, GG.
Posted on 2/23/11 at 3:51 pm to BrockLanders
What in the hell keeps holding you back, Brockie? We've had this conversation about getting you over to LF for months and months.
Pick a night.
Make the reservation.
Show up.
Get a different sig other if the one you have is giving you grief.
Pick a night.
Make the reservation.
Show up.
Get a different sig other if the one you have is giving you grief.
Posted on 2/23/11 at 4:23 pm to saderade
quote:
shite, I am having my rehearsal dinner there next spring. I am very anxious but hopeful the food quality stays the same.
if you call and threaten to cancel, you may get a discount
i will say again though, the 2 chefs they have their currently are very, very good.
Posted on 2/23/11 at 4:24 pm to Gris Gris
quote:
Get a different sig other if the one you have is giving you grief.
Actually, there was so much grief that she's no longer in the picture.
So you understand my dilemma now.
Posted on 2/23/11 at 5:00 pm to BrockLanders
quote:
Actually, there was so much grief that she's no longer in the picture.
So you understand my dilemma now.
Take Glass with you. You can share grandmother stories.
Posted on 2/23/11 at 5:05 pm to Lester Earl
We booked after the chef was gone and ate lunch there during that time. Everything was great and the room upstairs is very nice.
Posted on 2/23/11 at 5:06 pm to saderade
I read on the website that they have four stories. Did you see them all?
Posted on 2/23/11 at 5:14 pm to saderade
quote:
We booked after the chef was gone and ate lunch there during that time. Everything was great and the room upstairs is very nice.
ahhh you might not have much of a case then
i think you'll be alright. the food will be 'good' at the worst. atmosphere will be top notch though. should be fine
Posted on 2/23/11 at 5:30 pm to saderade
I saw several rooms upstairs. I've seen pictures of a bedroom on the top floor, I believe. The rooms were quite nice. The building is great. I think a nice job was done on the renovation.
Posted on 2/23/11 at 5:40 pm to glassman
If Frank Brigtsen is not in his kitchen cooking the doors are locked.
Posted on 2/23/11 at 5:51 pm to Martini
quote:
If Frank Brigtsen is not in his kitchen cooking the doors are locked.
Could've fooled me when I made my one and last visit to Charlie's Seafood.
Posted on 2/23/11 at 6:00 pm to Gris Gris
quote:
I think a nice job was done on the renovation.
the building was a mess, and after katrina it was even worse. holes in the roof, the 2nd and 3rd flooring was not sound at all. It's amazing what they have done with it. It's really nice.
i think the building dates back to the early 1800s...it used to be a cigar shop
Posted on 2/23/11 at 6:12 pm to Lester Earl
Wasn't it also a library at some point?
I worked on Gravier years ago and walked past it all the time, but I don't ever recall noticing it.
I worked on Gravier years ago and walked past it all the time, but I don't ever recall noticing it.
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