Regarding Jacques Imos, I appreciate all of those who have had positive things to say. We opened this restaurant quietly and did not even put a sign outside because Jacque wanted to test the NY palette for spice, etc. before really getting our name out there. There is no excuse for slow service and we have worked to improve on it. Frankly, we were all stunned andshocked by the inital amount of business, we weren't ready for it. That combined with our opening kitchen staff walking out on opening night due to the voulme of business really crimped our plans. we now think we finally have things running nicely and are once again expanding the menu to New Orleans size. For the record, Jacques New Orleans does not offer a shrimp cocktail either, it is not that we rushed our opening. We do however now have an authentic Louisiana Oyster bars something Jacques New Orleans does not have. Regarding the comments on the Times review, I will confirm that we were never looking for a star, in fact, we did not want any press at all and we too were shocked that Ms. Hesser underttok to write a review despite the fact that it would seem to fall under Mr. Asimov's area of expertise. We did not feel that we should be judged against fine dining establishments in NYC. We are trying to be a great neighborhood restaurant, and that's all. Fundametally that is what Jacques Imos New Orleans really is. I speak the truth, I am Jacques partner and the owner of Jacques-Imos NYC. Jim Goldman Admin: this post, and those that follow, were mistakenly made by Mr. Goldman from the account of an associate. Mr. Goldman is registering for his own account, and we expect him to join us shortly with a new user name. Apologies all around for any confusion this may have caused.
