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Old 05-19-2008, 12:42 PM   #11
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so frustrating - I think the food police are in the kitchens these days very hard to get good rear steak - Awful what they do to ground beef too. I cook these things at home now just about exclusively - on my trusty cast iron pan.
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Old 05-19-2008, 12:55 PM   #12
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Originally Posted by sattie View Post
Sorry Jeeks.... we eat out quite frequently and I know how you feel when you don't get what you want or the service stinks. Did you speak to the manager? I wonder if they are trying to cut corners (economic reasons) by purchasing inferior food as opposed to the top quality that it sounds like they should be serving.

DH and I went to one of my favorite restaurant this past weekend and I decided to try something new that I spotted on the menu. It was sea scallops atop a avacado/corn relish on crisp tortillas. The scallops had a brassy/metal taste to them and the relish and chips were just fillers to justify the $9 spent on it. I expressed my dislike for the new menu addition and the waiter could of cared less. He was not even interested in my opinion and quickly cleared our table and gave us our check.

With all the competition out there, you think that they would want to know how new menu additions are fairing with the customer base.

I go out to spend my well earned money, I expect quality food and better than fair service. In your case Jeeks, I would have wanted them to prove it was kobe... that would hack me off!!!!
I agree with Sattie, and with you, Jeekins, but when you order steak, you shoula always specify how you want it cooked. Don't wait to be asked, and don't presume.....

around here when a restaurant is featuring Kobe beef, they bring the raw piece of meat out to your table for you to observe the marbling, etc... and to be sure they get your cooking specs just so. I'm guessing that steak was nothing special...
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Old 05-19-2008, 01:16 PM   #13
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I'm guessing that steak was nothing special...
No. The steak was nothing to write home about. It was not seasoned, over cooked, slightly tough and just didn't have any flavor to it.

Some places will only cook cuts of meat like that to a certain temperature like medium or medium rare. That's what I assumed when he failed to ask how I preferred my steak.

Edit: Another thing that bugs me is: We used to love eating out at restaurants. There was a few that knew us so well, they had out cocktail orders in before we even sat down. But now, I'm trigger shy trying new places. I have completely lost any faith in dining out, and actually am prepared to get bad results next time.
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Old 05-19-2008, 01:19 PM   #14
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I'd be livid, Jeeks - I'm sure you paid a fortune for that meal.

I would write them in the "Contact Us" section of the website you posted, and I would write a review on some website such as this one Ombra, Atlantic City - Restaurant Reviews - TripAdvisor. I'm a huge fan of Trip Advisor. I realize that I have to take some reviews with a grain of salt, but when you have a bunch of people saying the same things, you take heed.

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Old 05-19-2008, 01:23 PM   #15
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Cool. Thanks Lee. I'll do that.
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Old 05-19-2008, 01:28 PM   #16
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Just copy and paste your "rant" to both websites and boom, you're done, except for a tweek or two.

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Old 05-19-2008, 01:34 PM   #17
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I tend to stick to the places I know and trust. The other thing I look for is how well the restaurant retains it's employees. That speaks mountains to me when you visit the same place to find the same servers/employees working there. It makes you feel special when they greet you by name and know what your likes are!

One time, we were dining at one of my favorite places, they have this Italian salad that I just love and could eat my weight of it. It has the wonderful blue cheese crumbles in it that I pick out and eat. The waiter at the time came over with a side of blue cheese crumbles and said that he noticed that I liked them and brought me more. Now that is the kind of attentive service I like!

Like you Jeeks, I tend to shy away from new places. But hey, they get ONE chance only to convince me to add them to my dining out places rotation!
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Old 05-19-2008, 01:44 PM   #18
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I tend to stick to the places I know and trust.
There's is only one restaurant I can honestly say we would go to again. It's a family style place, bar and huge TV's on one side and a dining room on the other. Hardly a place to expand your palate, but as reliable as a cast iron skillet.

We had over a half a dozen places we liked. Some closed, some changed ownership and went down the tubes, some just became lousy. Even a place like Chili's for example. We loved going there. Now, it stinks! The last time we went, I felt like I went bobbing for jalapenos in a grease trap. Some other places we liked would cost upwards of $125 for two people. Same crap....turned out to be junk.

You can pull out my seat, scrape the crumbs off the table, and re-fold my napkin all you want. But if you can't cook, I don't want any part of it. I'd rather have a great meal on a park bench than a lousy one in a castle.
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Old 05-19-2008, 01:49 PM   #19
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Even a place like Chili's for example. We loved going there. Now, it stinks! The last time we went, I felt like I went bobbing for jalapenos in a grease trap.
We use to like Chili's too.... I don't know what happened to that place, but it has really gone down hill. Not that it was high-fa-lutin cuisine, but it was decent at one point and time.

I agree with you, I don't need fancy-shmancy accomodations to enjoy good food. Just serve good food consistently. And when it is not right, go out of your way to make it right!
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Old 05-19-2008, 01:59 PM   #20
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I read an article in the NYT on line last week which claimed that alot of fine restaurants are cutting costs by substituting cheaper ingredients because of escalating overhead, especially food costs. When staples (eggs, flour, sugar, butter, meat) double in price in less than a year, they either have to raise prices (impossible) or cut back on expensive ingredients. To their credit, some restaurants are just adding new items to the menu that are lower cost to prepare, but others are outright fraudulent (like substituting inferior beef for Kobe beef, for example.) I'm like you redkitty - except for our favorite little restaurants close by, where I know the owners and staff, I'd rather cook at home. Then, at least, I know what I'm getting.
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