Thank goodness we all made nice. I thought it was going to come down to a duel: BBQ at 100 paces. Can we get back to eating now? I'm ready for my first take out today, I'm going to visit mom after she gets her daily radiation treatment. THIS will cheer her up, as she is a big Silver Oak Bistro fan. See you later!
Bourbon County BBQ (in Bergen Cty)
Started by
chefdavidrusso
, Apr 23 2007 05:14 AM
73 replies to this topic
#32
mfeygin
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- participating member
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Posted 09 July 2007 - 12:42 PM
No harm...Mike...you have a good thing going there, location is half the battle and you've picked a perfect spot. Your pulled pork is extremely moist, but bland, maybe just some more salt to top it off. Since I would say I have some good experience in this area..please explain what type of BBQ you are serving then folks would understand a little more? Remeber, most NJ'rs have never been to the Carolinas, New Orleans for cajun, Kansis city or texas....education and communication....
Also, funny subject about the asphalt bump...you know what I think, the pitch of your roof does not hang over the asphalt bump it's short, so when it rains, don't you think the water will pool/flood right in front of your door?you might want to take a look at this...
limabean
Thanks Lima Bean, Chef Gary's original BBQ shack called Pigasus was in Louisville, KY. However the "dry" style (dry rub only, sauce only on the side) is more from Memphis/Oklahoma regions. The pork is just dry-rubbed but not seasoned in any other way. Pickle chips and onions that are served on the side add another dimension. We (Chef Gary) are very careful not to get too much smoke in the meat as it will overpower the product. Some BBQ's season the meat after pulling it, we do not do that as all the meat is made to order and not in batches. There is a shaker with "Gun Powder" on the table that can be used to add saltiness and spiciness to taste. The BBQ sauce is made from scratch in small batches and the sauce should be used if required we do not like to add much liquid smoke to it for the same reason. We do not use gas or electric for heat - just hickory.
As far as the rain water, there is not much of it coming off the roof - that is all draining from the gutters. The previous owners installed the hump to keep the water that is coming down the parking lot from entering the building. It seems to be working for now. All the best, Mike
#33
SueWho321
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Posted 09 July 2007 - 07:32 PM
Pickle chips and onions that are served on the side add another dimension.
We had ordered the family feast... should we have gotten bread, pickles,onions and a 22 oz bottle of bbq sauce with it? Maybe you were out of the bottled sauce?
#34
tommy
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Posted 12 July 2007 - 06:28 PM
there are two bottles of sauce on every table. they don't physically hand you a bottle of sauce with your order. unless i'm misunderstanding. actually, they sometimes don't even hand you your *order* with your order. 
in general i'd say any restaurant deserves some time to work out kinks. i'm guessing that this place is more popular in its first week than they could have ever imagined. to my mind everyone is doing themselves and this local business a disservice by rushing off to it. and they're certainly doing it a disservice by posting negative comments right out of the gate. give it a few months, just as most people get when they start a new job. your boss and coworkers don't come into your cube and start busting your balls the first week, do they?
in general i'd say any restaurant deserves some time to work out kinks. i'm guessing that this place is more popular in its first week than they could have ever imagined. to my mind everyone is doing themselves and this local business a disservice by rushing off to it. and they're certainly doing it a disservice by posting negative comments right out of the gate. give it a few months, just as most people get when they start a new job. your boss and coworkers don't come into your cube and start busting your balls the first week, do they?
Edited by tommy, 12 July 2007 - 06:28 PM.
#35
Curlz
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Posted 12 July 2007 - 07:30 PM
That depends, Tommy...are YOU my new boss or co-worker?!?give it a few months, just as most people get when they start a new job. your boss and coworkers don't come into your cube and start busting your balls the first week, do they?
"I'm not eating it...my tongue is just looking at it!" --My then-3.5 year-old niece, who was NOT eating a piece of gum
"Wow--this is a fancy restaurant! They keep bringing us more water and we didn't even ask for it!" --My 5.75 year-old niece, about Bread Bar
"He's jumped the flounder, as you might say."
"Wow--this is a fancy restaurant! They keep bringing us more water and we didn't even ask for it!" --My 5.75 year-old niece, about Bread Bar
"He's jumped the flounder, as you might say."
#36
PicnicChef
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Posted 13 July 2007 - 03:20 PM
I've been following this conversation, and keeping my trap shut. But, now I'll speak. It does, indeed take a while to get the kinks out of a place. Agreed. So, as a restauranteur, I would have started with a more limited menu, and a requirement to call in advance for take out. That would have helped, but hindsight is 20-20. For now, my recommendation would be to cord off half the seats, and slow it down. Nobody wants to serve mediocre food, and for the masses, one bad meal at a high price, for what is casual food, is memorable, in a bad way, if you know what I mean.
With all the hubbub, I went last night, and saw chaos, and opted, instead, to go to goffle grill, chow down on a quite decent hot dog, and plan to return when I know I won't have a bad vibe going into the place. I like the chef, quite a bit, and he deserves a break, but I think at this point, some damage control needs to take place.
Just my humble little opinion....
With all the hubbub, I went last night, and saw chaos, and opted, instead, to go to goffle grill, chow down on a quite decent hot dog, and plan to return when I know I won't have a bad vibe going into the place. I like the chef, quite a bit, and he deserves a break, but I think at this point, some damage control needs to take place.
Just my humble little opinion....
#37
Lima Bean
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Posted 14 July 2007 - 05:59 AM
i think the passion should stay out of this, our goal on this board is to state facts, good or bad...
Fact is we decided to give this a second chance...CLOSED at 8:20 on a Friday
Fact is we decided to give this a second chance...CLOSED at 8:20 on a Friday
#38
dumpling
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Posted 14 July 2007 - 06:42 AM
Several things this all suggests to me-
1. The number of people again confirms our desire for good BBQ in the area. So I thank Mike and Gary for taking the risk and stepping up to try to fill the void.
2. I think that this may be, as has been noted, adjustment pains-remember this is still only a couple of weeks old.
That said, it can be a problem if you get a bad rep from the start for chaos. I think that is the concern of Lima Bean and Picnic Chef, and really is meant to be thoughtful help to the crew there.
Obviously there needs to be an adjustment, if it hasn't already been made.
If people try the food of a place and don't like it, that's one thing. But you don't want to be losing people because of problems in process that could be worked out.
1. The number of people again confirms our desire for good BBQ in the area. So I thank Mike and Gary for taking the risk and stepping up to try to fill the void.
2. I think that this may be, as has been noted, adjustment pains-remember this is still only a couple of weeks old.
That said, it can be a problem if you get a bad rep from the start for chaos. I think that is the concern of Lima Bean and Picnic Chef, and really is meant to be thoughtful help to the crew there.
Obviously there needs to be an adjustment, if it hasn't already been made.
If people try the food of a place and don't like it, that's one thing. But you don't want to be losing people because of problems in process that could be worked out.
#39
PicnicChef
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Posted 14 July 2007 - 07:36 AM
Exactly, Dumplin'
People understand problems, and growing pains and the like. We've had our share! We've run out of everything and had to apologize or give away a meal or whatever it takes. I think the high hype and high hopes for Bourbon BBQ, or Bourbon Bergen BBQ, was too much too soon. That said, the only fear I have is that people might not give it a second chance. I hope Mike, I know you read the board and comment frequently, that you guys can work to get the kinks out of the service problem. Perhaps an explanation for closing on Friday is a good thing.
People understand problems, and growing pains and the like. We've had our share! We've run out of everything and had to apologize or give away a meal or whatever it takes. I think the high hype and high hopes for Bourbon BBQ, or Bourbon Bergen BBQ, was too much too soon. That said, the only fear I have is that people might not give it a second chance. I hope Mike, I know you read the board and comment frequently, that you guys can work to get the kinks out of the service problem. Perhaps an explanation for closing on Friday is a good thing.
#40
Lima Bean
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Posted 14 July 2007 - 08:32 AM
yes bergen county is in need...great location...hopefully it is a matter of time and yes, we will try again...we're foodies and don't give up that quickly especially since we know this place has it in them to really succeed....they do have a good reputation
#41
PicnicChef
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Posted 14 July 2007 - 06:13 PM
I'm only guessing that this is speaking to Boubon Street, but I think it is a dandy guess, considering I had a hot dog at Goffle Grill two days ago instead of barbecue..
Regardless of where it is, I think that Bourbon fits the description and should work to fix things ASAP...
check out Northjersey.com, and click on the food blog there for a complete write up.
Regardless of where it is, I think that Bourbon fits the description and should work to fix things ASAP...
check out Northjersey.com, and click on the food blog there for a complete write up.
Edited by PicnicChef, 15 July 2007 - 01:16 PM.
#42
dumpling
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Posted 15 July 2007 - 07:06 PM
Went here tonight. Or perhaps more accurately this afternoon, around 5:00. Good time to go. When we left around 5:45 or so, the family
"take-it-home for dinner" crowd was kicking up and a line was forming. That enabled me to see where there could be potential problems, although things seemed to be ok at the time. The staff appeared to still be getting it together. They could use a roving person attending to problems that arise;everyone was stacked behind the counter.
We had a pork sandwich, a brisket sandwich and half a rack of ribs. We also had four sides-the baked beans, the coleslaw, the collard greens and the macaroni and cheese. They were out of the chicken; someone at a nearby table had some so they must have just run out. The brisket was a nice mix of moist pieces and crispier ends. However the meat was somewhat overseasoned, although still good. The pork was ok but not outstanding. Ribs were moist and well seasoned, with more smoke than the prior occasion I had had them.
Macaroni was gluey and missing something-pepper, seasoning, something would have helped. Collard greens were unremarkable. Baked beans and coleslaw were both nice, the beans having a little bit of a kick to them, and some ends mixed in.
All in all, as we have said, some things to work out, but certainly potential.
"take-it-home for dinner" crowd was kicking up and a line was forming. That enabled me to see where there could be potential problems, although things seemed to be ok at the time. The staff appeared to still be getting it together. They could use a roving person attending to problems that arise;everyone was stacked behind the counter.
We had a pork sandwich, a brisket sandwich and half a rack of ribs. We also had four sides-the baked beans, the coleslaw, the collard greens and the macaroni and cheese. They were out of the chicken; someone at a nearby table had some so they must have just run out. The brisket was a nice mix of moist pieces and crispier ends. However the meat was somewhat overseasoned, although still good. The pork was ok but not outstanding. Ribs were moist and well seasoned, with more smoke than the prior occasion I had had them.
Macaroni was gluey and missing something-pepper, seasoning, something would have helped. Collard greens were unremarkable. Baked beans and coleslaw were both nice, the beans having a little bit of a kick to them, and some ends mixed in.
All in all, as we have said, some things to work out, but certainly potential.
#43
alanz
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Posted 16 July 2007 - 11:25 AM
Lauren and I were there with Dumpling... and I'll give my take on it.
First, I'll preface this with a couple of points, to put my post into context.
- I rather like Silver Oak, and had some high expectations for this place
- I already knew of the growing pains
- I like BBQ. I make BBQ. I've had some great BBQ.
So, with a scholarly attitude we drove to Bourbon BBQ.
There was only one person in line ahead of us, and we took a number from the machine.
There were lots of folk behind the counter, seemingly pretty busy.
As Dumpling said, the person taking the orders told us they were out of all chicken.
So we figured that for the three of us, we'd try a bunch of things.
My take on the food:
Tried the brisket sandwich first (as we were all sharing everything, we just picked at the meat, didn't eat any of the bread until later on). My first bite was an explosion of flavor... had mostly "crust", heavily seasoned. Second bite yielded pretty moist meat. However, when returning for more, I did find that it was over seasoned, with the rub distracting from the meat. I"ll rate the brisket as good.
The pork was shredded/cut into nice pieces, better than the fine chop I've had at some southern BBQ shacks, but not "pulled" the way I would with a couple of forks. The meat was a bit dry, nothing succulent about it. It was just ok, at best.
The ribs were tender, pretty moist but nothing special. Once again, the rub was overpowering the meat.
The collard greens were good, with a pickled flavor... I enjoyed that.
The beans had nice flavor, but very thick.
The cole slaw was tasty.
The mac and cheese was a yawn (but was palatable with a bit of bbq sauce and salt)
Which brings me to BBQ sauce. There were two kinds of squeeze bottles... one red, one clear. On most of the tables, the clear bottles had only 1/4" of sauce in them. I had to search for one that wasn't nearly empty.
I'm still not sure if there's supposed to be much of a difference (if at all) in the sauce(s). One was a little spicier than the other, but the sauce was pretty much the same. Could be two batches of the same sauce, could be two similar tomato based sauces. I would have much prefered a single tomato based sauce and supplement it with one or two thin vinegar based sauces (north and or south carolina style).
On a non-food note. The urinal in the bathroom was out of order. There was a bucket of (I assume) cleaning supplies across from the mens room door. Also, the only time I saw any of the staff come out from behind the counter was to empty a trash receptacle.
To sum up this visit, I'll repeat myself:
I like BBQ. I make BBQ. I've had some great BBQ.
This was not great BBQ, not even close. The food was fair to OK commercial BBQ. Nothing special.
Nothing where we said "oh boy, this is good". Nothing that made us close our eyes and savor the flavor. Nothing that I would travel for... and I'll travel for good BBQ < s >
We determined that we'll give this another shot in the future, but I don't know what if anything will be different. However, given the Silver Oak heritage, the talent to do better is clearly there, so we have some hopes.
Hmmm, maybe I'll make some pulled pork next weekend... or perhaps a brisket... or a smoked corned beef...
First, I'll preface this with a couple of points, to put my post into context.
- I rather like Silver Oak, and had some high expectations for this place
- I already knew of the growing pains
- I like BBQ. I make BBQ. I've had some great BBQ.
So, with a scholarly attitude we drove to Bourbon BBQ.
There was only one person in line ahead of us, and we took a number from the machine.
There were lots of folk behind the counter, seemingly pretty busy.
As Dumpling said, the person taking the orders told us they were out of all chicken.
So we figured that for the three of us, we'd try a bunch of things.
My take on the food:
Tried the brisket sandwich first (as we were all sharing everything, we just picked at the meat, didn't eat any of the bread until later on). My first bite was an explosion of flavor... had mostly "crust", heavily seasoned. Second bite yielded pretty moist meat. However, when returning for more, I did find that it was over seasoned, with the rub distracting from the meat. I"ll rate the brisket as good.
The pork was shredded/cut into nice pieces, better than the fine chop I've had at some southern BBQ shacks, but not "pulled" the way I would with a couple of forks. The meat was a bit dry, nothing succulent about it. It was just ok, at best.
The ribs were tender, pretty moist but nothing special. Once again, the rub was overpowering the meat.
The collard greens were good, with a pickled flavor... I enjoyed that.
The beans had nice flavor, but very thick.
The cole slaw was tasty.
The mac and cheese was a yawn (but was palatable with a bit of bbq sauce and salt)
Which brings me to BBQ sauce. There were two kinds of squeeze bottles... one red, one clear. On most of the tables, the clear bottles had only 1/4" of sauce in them. I had to search for one that wasn't nearly empty.
I'm still not sure if there's supposed to be much of a difference (if at all) in the sauce(s). One was a little spicier than the other, but the sauce was pretty much the same. Could be two batches of the same sauce, could be two similar tomato based sauces. I would have much prefered a single tomato based sauce and supplement it with one or two thin vinegar based sauces (north and or south carolina style).
On a non-food note. The urinal in the bathroom was out of order. There was a bucket of (I assume) cleaning supplies across from the mens room door. Also, the only time I saw any of the staff come out from behind the counter was to empty a trash receptacle.
To sum up this visit, I'll repeat myself:
I like BBQ. I make BBQ. I've had some great BBQ.
This was not great BBQ, not even close. The food was fair to OK commercial BBQ. Nothing special.
Nothing where we said "oh boy, this is good". Nothing that made us close our eyes and savor the flavor. Nothing that I would travel for... and I'll travel for good BBQ < s >
We determined that we'll give this another shot in the future, but I don't know what if anything will be different. However, given the Silver Oak heritage, the talent to do better is clearly there, so we have some hopes.
Hmmm, maybe I'll make some pulled pork next weekend... or perhaps a brisket... or a smoked corned beef...
Edited by alanz, 16 July 2007 - 11:25 AM.
#44
PicnicChef
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Posted 16 July 2007 - 03:25 PM
One thing this post made me do was to bring out the smoker! I just made my own bacon, with a corn cob smoke, vermont style. We're having BLTs for dinner to try them out, and then, darned if it is as good as it smells, its on my menu tomorrow!
#45
mfeygin
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- participating member
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Posted 19 July 2007 - 05:13 PM
From the website of Silver Oak Bistro in Ridgewood......
"4.20.07 COMING SOON!!! Be on a lookout for Bourbon County BBQ Smokehouse opening early Summer at 529 Goffle Road in Wyckoff (old Clixies). Chef Gary is bringing his Kentucky BBQ from Bourbon County to Bergen County. This will be a Family - Self Service Restaurant with the Best Food and at an affordable price. We are installing a hardwood smoker and redooing the entire kitchen from scratch. We will keep you posted on the progress."
I had heard the rumor a couple of months ago, but obviously now it can be confirmed.
Oh Happy Day!!!
Hello eGulleters, we are looking for a Restaurant Manager with some fast food experiance. If you have any leads, please call Helen at 201 906 0746. All the best, Mike
#46
PicnicChef
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Posted 19 July 2007 - 07:02 PM
Mike,
Just an opinion here, but get rid of the no refunds rule on your website. As someone who owns another successful restaurant, you know the customer is ALWAYS right. If I mess up on one thing, boom, it is free. If a customer complains, well, the next lunch is on the house. No refunds is not a good idea. Just my opinion.
Just an opinion here, but get rid of the no refunds rule on your website. As someone who owns another successful restaurant, you know the customer is ALWAYS right. If I mess up on one thing, boom, it is free. If a customer complains, well, the next lunch is on the house. No refunds is not a good idea. Just my opinion.
#47
zhelder
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Posted 19 July 2007 - 07:06 PM
Mike,
Just an opinion here, but get rid of the no refunds rule on your website. As someone who owns another successful restaurant, you know the customer is ALWAYS right. If I mess up on one thing, boom, it is free. If a customer complains, well, the next lunch is on the house. No refunds is not a good idea. Just my opinion.
I was thinking this too, but I was afraid to say anything. It's very rare that I have any problems with restaurants, but I'd like to think that if there was a (legitimate) problem, the owners/managers would offer to make things right.
#48
John
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Posted 12 August 2007 - 07:23 AM
i think the passion should stay out of this, our goal on this board is to state facts, good or bad...
Fact is we decided to give this a second chance...CLOSED at 8:20 on a Friday
Lima Bean,
Let me say that I enjoy your posts. I first read some of them on the Amazing Hot Dog Thread. I do disagree with you that passion should stay out of this. Remember, this is an OPINION message board and there is nothing wrong with stating your opinions. I assume this is what you mean even though you say "state facts, good or bad". I would say that people who post here, especially those who post often are passionate about food.
There is never any need to apologize for your opinions, so long as they are what you think and not being posted because you don't like someone or to be vindictive. Don't let anyone intimidate you into not speaking your mind. It seems to me that too many people in the restaurant business are more than happy to accept compliments and praise, but are thin skinned when it comes to criticism. Yet they will claim they don't mind negative comments. I can see someone getting upset if you mistate factual things such as hours, price, type of food or size, but when it comes to what you think of the food, that is your opinion, and as everyone knows, taste is subjective. I think there is no doubt that the owner of this restaurant was being sarcastic while trying to pretend he wasn't by adding a smiley face. And he wouldn't have apologized unless he was called on it.
I am not a restaurant owner or food critic. I love hot dogs and post on them often on various food forums including here. As a result, I am sometimes asked to comment on them in the newspaper or other media. Last year I was part of a team that reviewed 87 hot dog restaurants for the Newark Star Ledger. I actually enjoy talking about hot dogs almost as much as eating them. And because I do, I always include my e-mail address. It's been my experience that many people who will not post their opinions on open forums will e-mail them to me. You wouldn't believe the names I'm called and what people have to say about me. That's ok because I have a thick skin. And no one will prevent me from voicing my opinions. I've had negative things to say about someone's hot dogs who was a good friend of my father. He didn't like it. Tough. I've also praised the hot dogs of someone who cursed me out when I was at her restaurant. I've gotten e-mails telling me that I should never say anything negative about a restaurant because it may hurt their business. Perhaps the most ridiculous thing I've been told is that I should have to qualify everything I say by stating it is just my opinion and not fact. I would think that most people should be able to figure that out. So I'm not surprised, Lima Bean, that on another thread a comparison you made was called "disrespectful".
I could go on and on, but I think everyone gets the jist of what I'm saying. In some of my correspondence, I've actually had someone imply that your (Lima Bean's) comments should not be taken seriously because "you often have negative things to say about E-Gullet approved restaurants" Really.
I've also had restaurant owners tell me that my negative opinions might prevent others from going to their restaurant. Well, so be it. I tell everyone to go and make up their own mind despite what I, or others have to say about it.
I think that people, whether they are restaurant owner, friends or family of restaurant owners, patrons of restaurants, etc. ought to develop a thicker skin and not be so sensitive to criticism of their favorite places. And if you disagree with someone, nothing wrong with posting and/or debating it. As for me, I would rather discuss or debate it online rather than in an e-mail, especially when the subject was brought up in a forum.
John the hot dog guy
#49
mfeygin
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- participating member
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Posted 12 August 2007 - 12:20 PM
I'm only guessing that this is speaking to Boubon Street, but I think it is a dandy guess, considering I had a hot dog at Goffle Grill two days ago instead of barbecue..
Regardless of where it is, I think that Bourbon fits the description and should work to fix things ASAP...
check out Northjersey.com, and click on the food blog there for a complete write up.
Dear PicnicChef, God bless you.
Mike
#50
PicnicChef
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- participating member
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Posted 13 August 2007 - 08:03 AM
I'm not sure what you mean, Mike.
#51
Lima Bean
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Posted 15 August 2007 - 12:16 PM
John...and other egulletiers that appear to be talking about my posts being only negative....
First John...we should meet for a drink...thanks for your post...
Second, this site is great and I recommend it to many...and have come across and found many, many good resturants because of the great insights from the members on this board. Perhaps I should spend more time articulating those for the board.... good feedback, thanks.
While we are just a small group of foodies looking for new opportunities, don't just take our recommendations that many of the resturants in our area are over rated...I recall another member asking, why the NJ Monthly magazine didn't site any BC as best in class....how come that member didn't receive any flack...
caio....Limabean
First John...we should meet for a drink...thanks for your post...
Second, this site is great and I recommend it to many...and have come across and found many, many good resturants because of the great insights from the members on this board. Perhaps I should spend more time articulating those for the board.... good feedback, thanks.
While we are just a small group of foodies looking for new opportunities, don't just take our recommendations that many of the resturants in our area are over rated...I recall another member asking, why the NJ Monthly magazine didn't site any BC as best in class....how come that member didn't receive any flack...
caio....Limabean
Edited by Lima Bean, 15 August 2007 - 12:16 PM.
#52
John
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Posted 15 August 2007 - 05:22 PM
I love this site as well. One of the great things about it is that there are all kinds of people who post here. Restaurant owners, authors, people who are wealthy and can afford to travel the world and enjoy all kinds of cuisine, and people like me who enjoy hot dogs, hamburgers, pizza, diners, etc. Although I don't travel often and cannot afford to dine at many of the places I read about here, I feel as though I am living vicariously.
E-Gullet is a great resource as well. I will be on vacation at Long Beach Island and have printed out the recommendations posted here. But as much as I learned from being a member and being exposed to the knowledge and experience of this community, the bottom line is, "did I like the food?" As I've posted before, a lot of the enjoyment I get is finally eating at a place I've read so much about and finally getting to form my own opinion.
Lima Bean,
name the place and I'm there. Preferably a hot dog joint that serves beer. Let's see, Hiram's. Rutt's Hutt. Galloping Hill Inn. Libby's. Perhaps you and your group would like to join us on the New Jersey Hot Dog Tour on Sept 15th?
E-Gullet is a great resource as well. I will be on vacation at Long Beach Island and have printed out the recommendations posted here. But as much as I learned from being a member and being exposed to the knowledge and experience of this community, the bottom line is, "did I like the food?" As I've posted before, a lot of the enjoyment I get is finally eating at a place I've read so much about and finally getting to form my own opinion.
Lima Bean,
name the place and I'm there. Preferably a hot dog joint that serves beer. Let's see, Hiram's. Rutt's Hutt. Galloping Hill Inn. Libby's. Perhaps you and your group would like to join us on the New Jersey Hot Dog Tour on Sept 15th?
John the hot dog guy
#53
Lima Bean
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- participating member
- 72 posts
Posted 16 August 2007 - 06:12 AM
sept 15th is my wedding aniversary....might be a good day for a hot dog run with you guys....I'll check with the better half
#54
John
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Posted 16 August 2007 - 01:18 PM
Happy Anniversary! The tour is open to anyone. Maybe your friends who join you on your hot dog excursions would like to go. More info here: http://forums.egulle...howtopic=105737
John the hot dog guy
#55
PicnicChef
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- participating member
- 321 posts
Posted 19 August 2007 - 01:06 PM
Well, after catering until after 2 a.m. this morning, at 11:30 I made my way over for some cue. I was the only person there, with one person behind the counter. I thought I saw Chef Gary in the back, but I wasn't sure. I wasn't starving so I ordered the lunch special, for $8.95 with pickle, drink and one side. I had the pulled pork sandwich. It wasn't great. I notice they now offer it in rolls, but I had it with white bread. And, for all they use paper to eat on, take out is in that scary styro packaging that will never recycle as was the side. I wasn't a huge fan of the bbq sauce that came on the side with the sandwich. I found a bitter aftertaste. The pork had a smoke ring, but I didn't get much smoke flavor at all. Seemed to have been cut rather than pulled. Ample fat. I chucked the mac and cheese. I couldn't find anything redeeming about it, which made me sad, cause I love mac and cheese. The iced tea was just not fresh. Good iced tea (and I love iced tea) is crystal clear. This was cloudy and kind of stale. I guess I will try again. Just not sure when.
#56
pete ganz
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- 401 posts
Posted 19 August 2007 - 06:41 PM
Is there a reason they're not making the ribs the same way they make them at Silver Oak Bistro? The ribs at S.O.B. were probably the best I've ever had, but the ones done at Bourbon were a different style...barely any char. They were still very tasty, but I don't see why they wouldn't use the same method for Bourbon. Just curious....
#57
Double 0
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- 452 posts
Posted 20 August 2007 - 05:58 AM
Picnic Chef
I got takeout about a week ago(In those nasty styro clamshells). I had the same reaction that you had, mac and cheese crappy, little smoke flavor in the meats. I arrived there at 6PM and there was only one table sitting. Deathwatch?
I got takeout about a week ago(In those nasty styro clamshells). I had the same reaction that you had, mac and cheese crappy, little smoke flavor in the meats. I arrived there at 6PM and there was only one table sitting. Deathwatch?
I'm a NYC expat. Since coming to the darkside, as many of my freinds have said, I've found that most good things in NYC are made in NJ.
#58
PicnicChef
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Posted 23 August 2007 - 09:07 AM
Picnic Chef
I got takeout about a week ago(In those nasty styro clamshells). I had the same reaction that you had, mac and cheese crappy, little smoke flavor in the meats. I arrived there at 6PM and there was only one table sitting. Deathwatch?
Gosh, I hope not! It is August, and things slow down a bit. But, it is a valuable lesson that too much PR too soon is not a good thing. Perhaps they should have had a softer opening. All the hype did a disservice. How could a new place get the kinks out when they are slammed from the getgo? Any other thoughts about keeping openings nice and soft?
#59
tommy
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Posted 23 August 2007 - 10:36 AM
i didn't notice much PR on the part of the owners aside from the mentions on this site, and a few blogs (which they presumably don't really control), although it's entirely possible that i missed some.
i'm guessing that most of the people who went there in the opening weeks never stepped foot on egullet or tommy:eats. Goffle is a highly-traveled road, and plenty of people saw an intriguing restaurant and were interested. it was also replacing a landmark restaurant. so people would have noticed, and likely did, even without PR.
plenty of restaurants open to few customers. perhaps the owners thought the same would be the case here. when it because obvious that this wasn't the case, well, the toothpaste was already out of the tube (although i would have been tempted to rip the "Grand Opening" sign down after day 1!). with the benefit of hindsight, surely a soft opening would have been a better route. but clearly they didn't know they'd be slammed right out of the gate. then again perhaps they had a soft opening period and didn't post about it here. soft openings are, afterall, not publicized, generally speaking. although i hope not as i wasn't invited to one.
the mac and cheese has been removed from the menu and is presumably being reworked. i'd like to see it return in another form. service issues still exist, even though it's not as crowded. it's hard to find good help i suppose.
i'm guessing that most of the people who went there in the opening weeks never stepped foot on egullet or tommy:eats. Goffle is a highly-traveled road, and plenty of people saw an intriguing restaurant and were interested. it was also replacing a landmark restaurant. so people would have noticed, and likely did, even without PR.
plenty of restaurants open to few customers. perhaps the owners thought the same would be the case here. when it because obvious that this wasn't the case, well, the toothpaste was already out of the tube (although i would have been tempted to rip the "Grand Opening" sign down after day 1!). with the benefit of hindsight, surely a soft opening would have been a better route. but clearly they didn't know they'd be slammed right out of the gate. then again perhaps they had a soft opening period and didn't post about it here. soft openings are, afterall, not publicized, generally speaking. although i hope not as i wasn't invited to one.
the mac and cheese has been removed from the menu and is presumably being reworked. i'd like to see it return in another form. service issues still exist, even though it's not as crowded. it's hard to find good help i suppose.
Edited by tommy, 23 August 2007 - 10:43 AM.
#60
PicnicChef
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- participating member
- 321 posts
Posted 25 August 2007 - 01:11 PM
I'm assuming that there was a PR machine, simply because the Record did a piece before they opened, as did a few other local papers. Once the kinks are removed, hopefully, business will return to booming. I agree Tommy, after day one, so slammed the grand opening sign should have come down. As I said, this is an interesting lesson to all, and one that I hope can be rectified for Chef Gary. He's a neat guy and makes some darned good food. I was running errands today, and noticed the parking lot was pretty empty. Once the kinks are gone, perhaps they should do a re-grander opening to bring people back. I was sad to say I wasn't fond of the food, cause let me tell you, I know darned well, word of mouth is the major force in this business, and hopefully, when things improve at Bourbon, all our mouths can help bring them in business.
