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cavalli


thezim
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Thanks Identifiler for the support, and I totaly agree with you on the report that Molle did ,No one deserves Carte-Blanche

You took the words out of my mouth about comparing local chefs

And as for that Gino thats at the bar swearing I also agree,thats bad for buissness

and also insulting to the Italian community.

What do you want to do? Every community has there bad apples It's a shame.

Thats why I don't go that often to these places anymore,It's all about the show

who you see and what there wearing ,75% of the people don't know what there eating and act all educated on food and service the other 15% have somewhat a clue of what there eating and 10% actually understand.

Con il melone si mangia , beve e si lava la facia

My Nonno Vincenzo 1921-1994

I'm craving the perfct Gateau Foret Noire .

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Where exactly are these stats from Culatello?

,75% of the people don't know what there eating and act all educated on food and service the other 15% have somewhat a clue of what there eating and 10% actually understand

What exactly do you have to understand, in order decide if something tastes good or not. This idea about educating customers is ridiculous, give them good food, proffesional service, charge them fairly and they'll get it.

If a food critic can't compare chefs and or restaurants what is he/she going to base the review on.

As far as not liking certain clientel, well thats too bad- maybe the bros don't like you as much as you don't like them, restauranters are not in any position to pick and choose there customers.

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wow, man. just go if you like it and dont if you dont. didnt your mothers ever tell you to not say anything unless you have something nice to say? no need to slander and bitch and complain. constructive criticism is cool, though! this is classic internet chat forum stuff. the stuff dreams are made of!

"Bells will ring, ting-a-ling-a-ling, ting.... the bell... bing... 'moray" -John Daker

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everybody should relax a little........its only food. the only time you could have a bad meal is when the chef starts looking for glory and goes crazy experementing .if you stick to basics you cant go wrong.a lot of problems are in service ...but it doesnt matter you go back for the food.

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Bronte is on review in Voir

I find Tastet makes really good reviews, he really gives a nice general picture, it's well balanced and when shit hits the fan, he doesn't give in (ex: Mere Michele review).

I have no problems with the scene itself. I don't care much around me but if the price is high, if the ass crack is low, the class is mediocre and the service is bad, they better be able to stick a nice plate in front my face. If the food is good I don't say a word. I got my money's worth. If everything else is great, it makes it even better. Don't forget, I'm the guy dishing out the dineiro's, not cell phone Jonny with his martini, free olives and rent-a-car-for-the-night.

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I completly agree with you Ace. Nobody should be allow to experiment; it's dangerous. No other desserts than crème brûlée should be serve in restaurants. Restaurant that don't serve steak should have a penalty. Chef using foams and jelly should be put in jail... :hmmm:

Patrice Demers

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In the end Ace and Patrice your right It's the food tasting good that counts and simplicity is always more appreciate.

Con il melone si mangia , beve e si lava la facia

My Nonno Vincenzo 1921-1994

I'm craving the perfct Gateau Foret Noire .

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i think pillbury and boyrdee have done a good job.worth in the billions,will see some will stay open business taxes come in,and creditors take action hi patrice love to see how long you stay open

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Eerr... Culatello, I don't think you quite grasped Patrice's comment.

Yes, good tasting food is always the priority BUT chefs wiling to take food in interesting new directions will always get the praise. It's not easy to be innovative anymore. Of course, there are also ways to be innovative with simple food.

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wow,this has been highly entertaining,this thread is like a good trailer park boys episode,and i love identifilers portrayal of my sweaty gino partner angelo,hilarious,ill make sure he reads it...and to the guys i dont know,ace ,culatello,all i have to say is wow ,your outstanding...thanx for this

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Look I have nothing against Angelo, he entertains me (and my friend) but can you please tell him that his top 40 hip hop is tasteless (to me)... Nothing more, it just clashes with the total package. Without the Angelo's of this world, some of our (and probably yours) evenings could be boring (that and the viagra armed 50somethings paired up with their daughter's friend).

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Lesley I guess that I misunderstood the sarcazim in the post that Patrice wrote if that's what your saying

But I do believe in comfort food, good old tastey food but presented in a new fashion and I personally think there is nothing wrong with that.

Mcmillan,as for the comment I made earlier on the thread I didn't know he was refering to Angelo I presumed it was a general comment towords loud mouths

trust me I live in a community were all the bros and Maries live and even amongst us we see the (Caf's)

As for your food I think your a Great Chef and enjoy your food,and I usually come later on slower nights to eat to aviod the loudness

So sorry if I offended you in my comments and they weren't directed to your establishment ,it was a general comment :smile:

Edited by Culatello (log)

Con il melone si mangia , beve e si lava la facia

My Nonno Vincenzo 1921-1994

I'm craving the perfct Gateau Foret Noire .

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I realise that we're going off topic, but in keeping with the really expensive restos with the so-so service. Do you still tip your customary amount if the the wait-staff seem as if they walked in after you?

It always sticks in my gourd to have paid $200+ for a dinner and had mediocre service with great food and then I get to the tip portion of the bill..... I guess customers are not demanding anymore.

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