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Started By
Message
1
Posted on 8/2/16 at 2:50 pm to Dire Wolf
quote:
looks nice, won't survive. You aren't going to get post-college people to fight campus traffic to go there. Will cost too much for your average college student.
8 football games isn't enough to survive.
This.
With a slightly improved menu, they would probably do well at the current Table location in Southdowns.
Posted on 8/2/16 at 2:59 pm to Dire Wolf
quote:
looks nice, won't survive. You aren't going to get post-college people to fight campus traffic to go there. Will cost too much for your average college student.
Thats what I was thinking with my other post. No way im going that way in the afternoon for a drink or food(most of the menu can be had elsewhere). College students cant always go drop $30-40 for a meal and a beer or two like its nothing.
I dont see anything pulling me there besides trying it so I dont look like a complete hypocrite if I decide to criticize the place later
Posted on 8/2/16 at 3:06 pm to Deactived
quote:I'll go with 7 months. The menu is pretty generic south louisiana seafood with a few Caribbean inspired dishes. They are playing it safe with the food, nothing really noteworthy to get people talking. Like I said before, they are putting most of their sales hope in alcohol. I'm really not seeing why a person would go there when there are a lot of other better known restaurants in the area who offer pretty much the same thing...south louisiana seafood...poboys, seafood platter, oysters, burgers. Frankly, I would have put more effort into the the Caribbean side of of the menu. Screw that Louisiana fusion shite. At least that would helped them stand out from the crowd.
over/under on this place staying there at 8 months. what you got?
ETA: I don't like betting on when a restaurant will close. Frankly, I have a lot of respect for these people who take risks. The restaurant bidness ain't easy. But with that said, most restaurant owners can read the writing on the wall after about six months. During the planning stage and early months they have their rose colored glasses on and thus have a hard time seeing reality. The sales total is the kick in the arse that wakes them up.
This post was edited on 8/2/16 at 3:17 pm
Posted on 8/2/16 at 3:12 pm to Langland
How about you go try a couple items before you say all of this?
It's been great food all 3 times I have been, my friends and I enjoy the staff and even the owners have come out of their way to talk to us.
It's been great food all 3 times I have been, my friends and I enjoy the staff and even the owners have come out of their way to talk to us.
Posted on 8/2/16 at 3:38 pm to tigergoon27
quote:
How about you go try a couple items before you say all of this?
It's been great food all 3 times I have been, my friends and I enjoy the staff and even the owners have come out of their way to talk to us.
I don't live in that area, nor do I frequent that area. The people who do will be the ultimate judges of the restaurant's success, failure or mediocrity.
But as I said before, their biggest hurdle to overcome is being located in a hotel. So, the food best be great, the service excellent and the owners better know how to operate a restaurant at a high level. Because short of that, they will struggle.
Posted on 8/2/16 at 5:38 pm to Langland
I agree with what you said here.
They said they are pushing the restaurant in the hotel to guests. Hopefully that place locals can make it profitable.
They said they are pushing the restaurant in the hotel to guests. Hopefully that place locals can make it profitable.
Posted on 8/9/16 at 8:57 am to tlsu15
Happy Hour - 4-6:30
$3.00 Draft: Abita Amber, Blue Moon, Bud Light, Michelob Ultra, Shiner, Stella
$3.00 Bottles: Bud Light, Budweiser, Coors Light, Miller Light, Odoul's
$3.00 Frozen Margaritas
$3.00 House Wine: Chardonnay, Cabernet, Pinto Grigio, Pinot Noir, Sauvignon Blanc
$5.00 Specialty Cocktails: Bahama Rita, Bullfish Bloody, French 75, Ginger Mule, Hurricane on the Bayou
50 cent Oysters on the Half Shell
$5.00 Small Plates:
Blackened Crawfish Queso
Boudin Balls
Crawfish Etouffee
Mojo Fries
Mofongo Fritters
Being that we are fairly new (no, I'm not an owner), we are still taking many things into consideration. All of the previous comments have definitely been thought through. The demographic in that area is so far spread that they have had to slightly tweak their previously created concept to appeal to all ages. The execution of the atmosphere, menu, and cocktails has been incredible and is still growing/changing. They took on the challenge of the location, which took guts-so kudos to them. So far all of our feedback from our diners/drinkers has been great. Even though we have a kitchen with excellent food so far (no, I'm not paid to say that), we are still growing our bar as much as possible centering around craft cocktails and Louisiana brewed beer. While you can still get your typical red bull and vodka if that's your fancy, you can also get a freshly muddled drink or a stout on draft. The only way to put your judgments to the test is to come try it for yourself. I'll be behind the bar
$3.00 Draft: Abita Amber, Blue Moon, Bud Light, Michelob Ultra, Shiner, Stella
$3.00 Bottles: Bud Light, Budweiser, Coors Light, Miller Light, Odoul's
$3.00 Frozen Margaritas
$3.00 House Wine: Chardonnay, Cabernet, Pinto Grigio, Pinot Noir, Sauvignon Blanc
$5.00 Specialty Cocktails: Bahama Rita, Bullfish Bloody, French 75, Ginger Mule, Hurricane on the Bayou
50 cent Oysters on the Half Shell
$5.00 Small Plates:
Blackened Crawfish Queso
Boudin Balls
Crawfish Etouffee
Mojo Fries
Mofongo Fritters
Being that we are fairly new (no, I'm not an owner), we are still taking many things into consideration. All of the previous comments have definitely been thought through. The demographic in that area is so far spread that they have had to slightly tweak their previously created concept to appeal to all ages. The execution of the atmosphere, menu, and cocktails has been incredible and is still growing/changing. They took on the challenge of the location, which took guts-so kudos to them. So far all of our feedback from our diners/drinkers has been great. Even though we have a kitchen with excellent food so far (no, I'm not paid to say that), we are still growing our bar as much as possible centering around craft cocktails and Louisiana brewed beer. While you can still get your typical red bull and vodka if that's your fancy, you can also get a freshly muddled drink or a stout on draft. The only way to put your judgments to the test is to come try it for yourself. I'll be behind the bar
This post was edited on 8/9/16 at 9:03 am
Posted on 8/9/16 at 9:21 am to tlsu15
Just trying to be informative guys, seeing all the question behind this new place. To answer why it hasn't really been heard of much, we are still in the soft opening phases- only 6 weeks in. We want to make sure everything is perfect before the branding is advertised. Radio advertisements and magazine articles have started recently. From a student point of view, I would love to hear everyone's feedback if you've had the opportunity to go.
In the works soon will be later nights during the weekend, acoustic gigs, trivia, bingo, etc. Ideas, suggestions?
In the works soon will be later nights during the weekend, acoustic gigs, trivia, bingo, etc. Ideas, suggestions?
This post was edited on 8/9/16 at 9:25 am
Posted on 8/9/16 at 9:32 am to rrchelsey
quote:
acoustic gigs
no, although I might be in the minority opinion here.
quote:
trivia
yes
quote:
bingo
Maybe on AARP night?
Posted on 8/9/16 at 9:43 am to Langland
When you're on the edge of town, you need something that will draw people. I'd be significantly more tempted if they were going full bore Caribbean, but Louisiana fusion? That doesn't strike me as worth driving from downtown for lunch, much less dragging across town for dinner.
But hey, I'll keep an eye on this thread. If someone tells me there is something interesting on the menu people just have to try, I'd be willing to give it a go.
But hey, I'll keep an eye on this thread. If someone tells me there is something interesting on the menu people just have to try, I'd be willing to give it a go.
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