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Started By
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Ruffin and Peter splitting up looks like
Posted on 10/19/18 at 10:30 am
Posted on 10/19/18 at 10:30 am
4
Posted on 10/19/18 at 10:58 am to cbtullis
Meh
Posted on 10/19/18 at 11:13 am to cbtullis
New Orleans restaurant drama > Baton Rouge restaurant drama
Posted on 10/19/18 at 6:03 pm to cbtullis
They always seemed like the Odd Couple to me.
Posted on 10/19/18 at 7:24 pm to cbtullis
I wonder what that means for the cooking classes Sclafabi puts on at Ruffinos in BR. I really enjoy them.
Posted on 10/19/18 at 7:57 pm to skyisfalln
quote:
I wonder what that means for the cooking classes Sclafabi puts on at Ruffinos in BR. I really enjoy them.
Was he still doing those? I went to several but that was a few years ago. Really enjoyed them.
I was in there a few weeks ago and had a great piece of fish as did my wife. Ruffin will do just fine.
Posted on 10/19/18 at 8:15 pm to Martini
Yes, currently Sclafani Smackdown is next week and always sells out. Also has November classes scheduled. It is usually around this time of year that they start advertising the schedule for the upcoming year.
Posted on 10/19/18 at 8:17 pm to skyisfalln
I’ve been to a couple and they were awesome.
I wonder if Scal has visions of doing more modern, creative stuff.
I wonder if Scal has visions of doing more modern, creative stuff.
Posted on 10/23/18 at 10:04 pm to urinetrouble
I wonder what this means for the plans to bring Ruffino's to Metairie. They were going to take over the East Buffet location on Severn. I'm pretty certain this was something Sclafani wanted to do.
Posted on 10/23/18 at 11:38 pm to CWilken21
Peter>>>>>>>>>Ruffin
Posted on 10/24/18 at 7:34 am to CWilken21
quote:
I wonder what this means for the plans to bring Ruffino's to Metairie. They were going to take over the East Buffet location on Severn. I'm pretty certain this was something Sclafani wanted to do.
And I’m pretty sure there was a difference of opinion on this move which possibly contributed to each going separate ways.
I don’t think I would want to tote the note on a third restaurant of equal size as the flagship in an extremely competitive and really somewhat fickle market of New Orleans metro. I would have to be convinced the rewards exponentially outweigh the risks and I don’t think that is possible in the restaurant business.
Posted on 10/24/18 at 12:44 pm to Martini
Did their Steak Aging Room fail? I went to the Highland location a year or so ago and it was a big deal. A menu and everything. The steak was great. Went back recently and no mention of it. No steak menu or anything.
Posted on 10/24/18 at 3:20 pm to lsu13lsu
Think the overall cost was too much to keep it going.
Pretty amicable split from what I’m hearing.
Pretty amicable split from what I’m hearing.
Posted on 10/24/18 at 3:55 pm to HebertFest08
quote:
Think the overall cost was too much to keep it going.
Makes sense. It was a pretty nice setup. I wish it would have worked though.
Posted on 10/24/18 at 6:32 pm to Martini
Didn't Jeremy Langlois (sp) go to work for Ruffin a few years ago?
Too many chefs in the kitchen?
Too many chefs in the kitchen?
Posted on 10/24/18 at 7:28 pm to ruzil
He was there for a short time, I’m pretty sure he was downtown doing the catering, then went to work for Folse at White Oak Landing and now back at Houma House. He made some strange moves.
Peter’s brother Gino was in the kitchen at Highland for awhile but he has someone else now.
Peter’s brother Gino was in the kitchen at Highland for awhile but he has someone else now.
Posted on 10/25/18 at 6:01 am to Martini
Jeremy L back at Houmas House......
Nice weather....
Might be a perfect time to have a nice meal there.
Nice weather....
Might be a perfect time to have a nice meal there.
Posted on 10/25/18 at 4:37 pm to Martini
quote:
awhile but he has someone else now.
Yeh... I think it’s been stable for almost 2 hrs know. I think both Peter and Ruffin have been going back and forth b/w laffy and here. I can only assume cooking for 20yrs has to take a toll.
They’re going to get tested next Friday. That place is gonna be hopping before Bama with sports celebs and the regulars. We usually do Ruffinos the Friday night before the biggest home game. Got a table for 20 a while back. Don’t like looking at the card the next morning after that night.
Posted on 10/25/18 at 5:38 pm to HebertFest08
quote:
Yeh... I think it’s been stable for almost 2 hrs know. I think both Peter and Ruffin have been going back and forth b/w laffy and here. I can only assume cooking for 20yrs has to take a toll.
2 hours?
His chefs have been there for awhile. Not sure how much cooking Peter has been doing.
Posted on 10/25/18 at 8:47 pm to Martini
Ha...
Was supposed to say I’d imagine cooking for 20yrs takes it toll
Was supposed to say I’d imagine cooking for 20yrs takes it toll
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