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JTBrett
| Favorite team: | LSU  |
| Location: | |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 192 |
| Registered on: | 2/18/2023 |
| Online Status: | Not Online |
Recent Posts
Message
re: Southern Pearl Oyster House (BR) closes its doors after 6 years
Posted by JTBrett on 1/3/26 at 8:14 pm to tigerinthebueche
quote:
To your point, most, if not all, restaurants are over priced
I don’t think it’s that they are over priced as much as the food costs and labor costs have risen to a point where in order to maintain the margins they had in the past, it’s where they have to price. But I’m not in the numbers like I used to be, so I’m just speculating based on anecdotal feeeback from the owners I talk to.
quote:It’s not across the board for me, but I do find I get more apathetic service every so often in the last few years than I ever have.
Customer service feels far inferior to years past
1
re: Southern Pearl Oyster House (BR) closes its doors after 6 years
Posted by JTBrett on 1/3/26 at 7:26 pm to tigerinthebueche
Can’t argue with much of that. I Spent over 10 years in the business in every level from dishwasher, cook, server, bartender, mgt etc from casual to fine dining. I’m more understanding and easy going than I should be at times probably. Like I said, it was just off for me. Either, many others had similar experiences, or the clientele shifted and couldn’t recover to a profitable position. I imagine they spent a pretty penny on that build.
I don’t envy those in the business these days with the pricing models needed to sustain, staffing struggles, and managing customer expectations with all the other variables in play.
I don’t envy those in the business these days with the pricing models needed to sustain, staffing struggles, and managing customer expectations with all the other variables in play.
re: Southern Pearl Oyster House (BR) closes its doors after 6 years
Posted by JTBrett on 1/3/26 at 6:29 pm to Will Cover
I ate there several times when they opened. Never had a good meal.
Not sure if they were making stuff in house but it seemed like frozen/mass produced dishes. Service was not good on any visit and menu felt overpriced for product quality. Could’ve just been bad luck. Always hate to see a restaurant fail, but it was a miss for me.
Not sure if they were making stuff in house but it seemed like frozen/mass produced dishes. Service was not good on any visit and menu felt overpriced for product quality. Could’ve just been bad luck. Always hate to see a restaurant fail, but it was a miss for me.
re: Sugar Bowl Tickets
Posted by JTBrett on 12/24/25 at 4:45 pm to GeauxJeaux78
quote:
Unsure why I am getting downvoted for this. I just won't bother any longer.
Don’t do that. I’m glad you do. Scammers on this board are out of control.
re: Sugar Bowl Tickets
Posted by JTBrett on 12/24/25 at 2:33 pm to GeauxJeaux78
if this guy is scamming, he’s playing the long game. He’s been posting in tiger droppings for over a year :lol:
quote:
I knew at that moment the restaurant wasn't going to last. Surprisingly, it did for about two years.
I had a similar experience (a couple times)t. I'm fairly shocked it lasted as long as it did. I imagine they burned through some cash trying to keep those doors open. It was always empty.
quote:
ugh......yes.
Prep cooks don't wear gloves very often. That's not a thing. Even the shirtless guys in the back of the asian restaurant don't wear gloves...he should probably have a shirt though :lol:
quote:
Said the dude had two giant bowls of raw chicken and was tearing the chicken into chunks or doing some other prep work with his bare hands
Question 1: Do you think most of your food prepped in a kitchen is done with gloves on?
Question 2: Do you think it's a bad thing they are using their bare hands instead of gloves?
quote:
ON THE FLOOR
If the chicken is being shred in the bowls, I'm not really over concerned with where he's shredding it.
quote:
sweating all over the food.
That's pretty gross :lol: but I promise you it's happened way more than any of us would like to know.
re: Asians make the best fried chicken
Posted by JTBrett on 11/1/25 at 1:44 pm to ClemsonKitten
The street food fries chicken in Bangkok is truly one of the best deals in the world.
Don’t do it.
quote:
Just saying it’s very meh and overpriced and overrat
What’s it rated?
re: Southeastern Parking Pass for Sale
Posted by JTBrett on 9/18/25 at 3:11 pm to CrackWagon
If interested, I'll do $75 and pick up. lsualum2006@gmail.com
re: Is P.F. Chang’s still a decent meal?
Posted by JTBrett on 9/17/25 at 10:34 am to TackySweater
quote:
Are you just looking for national chain Chinese food?
I presume he's looking for experiences at PF Changs as the title suggests.
Lsualum2006@gmail.com
Can meet in BR
Can meet in BR
quote:
but the hardest and most work is clean up
Yeah and agree. That’s my concern so I guess I’ll find out if that trade off is worth it….
quote:
This is why you get a small propane burner for frying outside.
I’ve got more burners and pots than I know what to do with but I’d rather just plug in a countertop appliance that regulates and controls temp for frying a few fillets and shrimps.
I thought about Peche as I was typing that and I agree. The only thing that gave me pause is that a decent portion of the menu isn't uniquely Louisiana. It's a seafood centric menu that utilizes open fire cooking that isn't inspired by local cooking techniques and often local seasoning. I'm a big fan of peche but don't know how Michelin is juding these local type restaurants for a star now.
re: Countertop Fryer Recommendations (Spinoff from frying outside)
Posted by JTBrett on 9/6/25 at 5:27 pm to cssamerican
Yeah...countertop bar area outside.
Just ordered one from Wally World. It will be delivered in 4 hours :lol:
Thanks!
quote:
FIL as a fry daddy and seems to like it.
Just ordered one from Wally World. It will be delivered in 4 hours :lol:
Thanks!
re: Michelin New Orleans will be announced on November 3rd
Posted by JTBrett on 9/6/25 at 5:26 pm to Tiger Attorney
After Austin got their stars, it was obvious that the standard isn't quite the same for getting a star as it has been in the past. I.e. The BBQ restaurants getting stars.
With that being said, I could see somewhere like Cochon getting one based on the "local" cuisine aspect. I haven't been to Cochon in many years as the service failed me a couple times in a row, so I can't speak to quality of food/service today, but it crossed my mind of somewhere that could based on the local criteria being used now.
With that being said, I could see somewhere like Cochon getting one based on the "local" cuisine aspect. I haven't been to Cochon in many years as the service failed me a couple times in a row, so I can't speak to quality of food/service today, but it crossed my mind of somewhere that could based on the local criteria being used now.
re: Countertop Fryer Recommendations (Spinoff from frying outside)
Posted by JTBrett on 9/6/25 at 4:08 pm to cssamerican
quote:That's what I typically do, but the wife is not a fan of the house smelling like a fryer for a couple days. I don't have a high end vent so the smell just lingers.
Just curious, why not fry in a Dutch oven on the stove top?
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