What are the things that matter most to you when you dine out? They include ambiance, location, pricing, quality of food and service. The best restaurants provide all of these elements, although sometimes there are certain places which we frequent, but aren’t exactly sure why. The French would call this the je ne sais quoi factor.When polls are taken in the major food and … [Read more...] about What are the things that matter most to you when you dine out?
Archives for February 2006
Follow-Up to Fenouil Customer Service Story
[Updated 7.09: Since this incident happened, the restaurant has changed hands, and management has changed. This post is still here because of all the comments]For those that have been following a service issue I had with one restaurant in town, it has now been resolved, for the most part, to my satisfaction. The restaurant owner has apologized for the action of his staff to … [Read more...] about Follow-Up to Fenouil Customer Service Story
Customer Service ‘F’ for Fenouil
[Update 7.09 : Since this incident happened, the restaurant has changed hands.]For a restaurant that reportedly spent $5,000,000 on the interior and claims to be customer service oriented, you’d think they might have the graciousness to handle a situation like this another way. Personally, I don’t care to give my business to an establishment that would traffic in … [Read more...] about Customer Service ‘F’ for Fenouil
Review: Sal’s Famous Italian Kitchen
When I was a starving student in the San Francisco area, I used to spend a lot of time exploring the city. It seemed every few blocks there were places named Joes': New Joe’s, Old Joe’s, Original Joes. Late one night, I was desperate for a meal and wandered inside New Joe’s. All the Joe's seem to be comfortable throwbacks to east-coast interpretation of Italian food, and I … [Read more...] about Review: Sal’s Famous Italian Kitchen
Interview: Chef Pascal Sauton
Pascal Sauton, chef and owner of Carafe, laughs easily, charms effortlessly, and exudes the sort of corporeal bonhomie one associates with the proprietor of a French bistro. Born and trained in France, with cooking sojourns in New York to South America, Sauton deliberately set down stakes in Portland, because, he says, “Oregon is a candy store for chefs.” Over cappuccino, … [Read more...] about Interview: Chef Pascal Sauton