sodagirl's Profile
Portland maine...a couple of reviews
I ate at Fore Street Sunday night...a bit less than I expected considering past experiences...
Haddock cooked ahead..it had to be because it appearred in about two seconds...we were a late reservation...but was bone cold in the center...but well cooked on the outside...a chop...not a filet...and while I expect bones...by the time I was done...I was worn out from the effort...the garnishes seems like second thoughts...ok just tired.
The hanger steak was great, the salmon drowned in beets and cippolini and vinegar...tasty but man there were like beets on everything...it's root vegetable city up in maine right now...our meal had parsnips soup, beets and more beets, potatoes, carrots,
Pasta appetizer...trumpets...no flavor...parsnip soup...same thing...we asked for salt and never really do that.
Charcuterie platter was good...venson terrine, sausage and chicken liver pate...
We skipped dessert...just sort of left ..maybe it's the end of the summer or something...at the end of the night one of the cooks threw a balled up towel across the open kitchen...it hit the wall wiuth a thump...and honestly...it was the most exciting thing to happen that night...
Fess Parket Pinot was pretty good
(and tell the salad guy to stop fiddling with his hair or wash his hands)
Monday for lunch...Portland Lobster Company...never ate there...it always looks full of tourists (2 cruise ships in port Monday)...but themeal was great...chowder was thick but good, haddock sandwich...great bread (Standard?)...great ionion riungs...and a guyt playimg guitar in the patio...just fresh and good.
Two Fat Cats bakery...nothing in the shop except a plate of cupcakes...it was a Monday...probaboy a slow day...
I bought two pieces of pottery at the co-op
Portland is still the best food city in America...
Evelys drive in....a little piece of Rhode Island rip off
I will be back in RI next week and will look into your suggestions...thanks
Good Customer Relations
a few weeksd ago a friend of mine who owns a popular restaurant had a customer walk out on a bill after the server added a $1 charge to the bill for an extra serving of marinara sauce...trhe customer thrust the invoice oin the owners face and said "look how much this cost and I eat here often"...the bill was about $35 for two. I don't consider that an especially large amount oif money but the question becomes..."why do customers of a food establishment feel entitled to ask for extra sauce , or to take a bite out of a sandwich and think that the owner should absorb the cost?"
This is an age old question ...with roots in the hospitality business...but if you went ot a clothing shop..bought a shirt...tore it by accident...and walked back in with damaged goods...would you feel entitled to a new shirt?"
I know someone who has taken back a pair of moccasins to LLBean on a yearly basis after wearing them out...and LLBean replaces them for free...and I think the person doing this is taking advantage of the situation.
In the food industry most people donlt understand the overhead, the raw product cost, the labor, and most of all...if it was just one person askingt it might be OK...but the number of people who steal from restaurants...or who ask and then waste the food...well...I empathize with the customer...but have to say...the owner is trying to make a living...and handing out freebies becausae a custoimer ordered wrong is a nice thing to do...but it does get overwhelming...
It's abalancing act ...if it is a great customer...you do almost anything for them...but the ones who present an attitude...watch out for a server or an owner spurned...
I am in KC...going to Bryants for ribs tonight...
Many people think beacause a resraurant looks busy..id making lots of money...most customers donl;t have any concept of the finances in the food industry...
Evelys drive in....a little piece of Rhode Island rip off
i am in the procurement business...and buy food for one oif the largest food companies in the world...I can probably tell you off the top of my head the wholesale and general retail costs of anhything that swims, walks or grows on any given day...
Clams are high...and they have been...but why charge $25 for that lobster chow mein...as they say on the menu 2ounces of lobster meat...at between $ and $6 a lb...the raw cost for a lobster in most new england locations this summer...even if you mark the price of cooked lobster up to $16 a pound...(triple the cost for cooking it)...that means the 2 oz cost $2...
The rest of the dish can;t be more than $2 bucks...$
Ithink this thread and the fact that so many people have responded in the negative means itr is as ensative subject and Evelyns has done great damage to what was once a popular location.
As I suggested to some locals...someone should print out this thread and show it to them...maybe they just donlt know what they are doing...there has to be a reason.
Evelys drive in....a little piece of Rhode Island rip off
I would never insult anyone...sorry of that was taken as such...
honestly...do you think a plate of fried food is worth $42? plus tip?
The Inside Diner- Top 10 West Hartford (CT) Restaurant List- surprised?
the key is to seal the package...and a small piece of tape does the job and meets the rule..Max does it with a small pices with their name ...
Now that so many restaurants are selling wine half off...I'm getting some good doggie bags to take home...
Evelys drive in....a little piece of Rhode Island rip off
well...Tourists...they will eat anything they think is authentic...such a shame to waste the view...
If the folks on this site and others have an opinion...and in most cases the opinions are accurate...it is clear that Eveyln's is not doing anyone a favor...and chowhounders will go to bat for the guy trying and missing...
you go there and eat...and then tell me you think a plate of very poorly prepared fried seafood if worth $42 plus tip (that's $50 bucks...for a paper plate...and tiny portions)...and dive into the lobster chow mein and ask yourself the same thing...
The fact this is as aggressive as I have ever been with a meal...also means something...if they are willing to send me a refund...as I asked in the letter i sent them...written in a much more personable tone than these emails...I might have some faith in them...so far...nothing.
The Inside Diner- Top 10 West Hartford (CT) Restaurant List- surprised?
Had lunch at Grants last week...somwewhat mediocre...OK...just not at the level of Bricco's...
PS: whats with the floor...is it supposed to be like that?
Sauce in Glastonbury Ct
"I know a guy...."
Who called me on Saturday and said it closed after service on Friday...but I didn't want to begin a thread without someone else seeing it as well...
a well intended concept by nice people...unfortunately a victim of thge economy and a little bit of "the same old stuff" that is becoming so prevalent among restaurants...
Sauce in Glastonbury Ct
Has anyone been to "Sauce" lately...like since last friday night?
Evelys drive in....a little piece of Rhode Island rip off
All...Obvioulsy other options...I eat all over the country on a regular basis...last week at Salt Lick in Austin.,..the week before at Tra Vigne in Napa...(another place that needs a some re freshing)...not saying this to impress but to validate that I have some semblance of what a good value is for the dollar...I don't care about ambiance or service if it isn''t part of the package...and for drive in food...in New England...the food should be absolutely fresh...I expect the tartare sauce to be made in house...I donlt expect to haver to ask for a lemon with seafood...I expect the recipes to be true to the region..and I absolutely expect to pay a premium for food made at a place open seasonally...and I always tip over 20% ...but they better at least try to deliver...that's my issue with Evelyn's...they seem oblivious to these basic fundamentals.
As much as I would like to think there is a some redeeming value with this spot...here are some other things that happened during my visit...
The first three things we asked for they were out of..."really sorry it was a busy weekend"...(you can't shop on Monday's?)
Rhode Island chowder...or clear chowder or what ever you want to call it was one of the first soups I learned to make (in the 60's and I opened the clams for it)......it is one of the really few regional soup recipes indiginous to a particular region of the United States...the south coast of New England and down through CT till you get to Saybrook where it stops...with some variations reflecting the large Portugese population in the area...it doesn't, never did, shouldn't and will never have milk in it...it is a broth made from clams juice (canned or otherwise)...the chowder we had was flavorless and obviously pulled from the same pot with chopped seafood added to one and chopped clams to the other...
Did I mention the frozen whitefish? and they should be arrested for the Lobster Cow mein.
$42 for the Fried platter dinner???...that means the server is going to get $8 for dropping the plate on your table with plastic ware???? For that??? I still tipped her...she looked embarrassed about the entire episode.
Delhiwala and GSM...do these people a favor...print out this thread and print out the thread on Trip Advisor...and take it to them and show them what people are saying..because if they have their life savings invested in this ...it isnlt going toi last very long.
Let me ask one thing...if you bought a car and it only had three wheels...would you bring it back?
I am still not over this...and i think my level of concern is wartranted based on what ithers are saying.
Fore Street prices?
I have to gently dissagree...after several experiences at both Fore and 555 ...at least to me...555 seems far less professional both in food and service than Fore street...
Now...all things consiodered we are discussing comparisons between two places that operate at a pretty high level...I've just felt the food at Fore Street and the service level is better...two weeks ago...at Fore...sweetbrteads and braised pork bellies...and a pork chop fcor $35 and I didnt care.
I san compare the ambiance/service and food with other restaurants on a national level...
555...Brunch a week later...stale baked goods, innattentive but the bloody mary was superb. A good restaurant for Porland but just can't get enthisiastic about them outside of Maine...
PS:By the way... Rabelais ...the cook book store...now thats a business that is absolutely world class...any visit to Portland requires a visit...and easy walk after breakfast or after eating 3 or 4 croissants at Superior Bakery. Yea..I know
Top 5 Best restaurants in Rhode Island, Not fancy
Please don't mention Evelyn's in a discussion about food...
they don't serve it...
tourist gouging wanabee's...about the most disgusting dining expereience I have ever had...
Evelys drive in....a little piece of Rhode Island rip off
do everyone a favor...stop going...it just encourages them...this was a pathetic experience and from what I have seen on other sites...I am far from alone...Trip Advisor is a hoot...is anyone at Evelyns looking at this stuff?
I could tell the waitress was embarassed when I ordered it...
Never have I wanted to see someone go out of business more than this place...such a dissapointment after all the hype...
can you tell I was upset?
Evelys drive in....a little piece of Rhode Island rip off
Never in my lifr have I felt so violated...
Last Monday night...finally getting to try the infamous bowl of Lobster Chow Mein...as seen on DDD...at Evelyns in Tiverton...just over the bridge from Bristol
A bowl of dry chow mein noodles...a ladle of powdered chow mein sauce...six slices of onions and 2 little pieces of overcooked lobster...
$25... uh...excuse me...when Guy Fieri says "Now Thats Money"...I thought he meant the food was good...this stunk.
A wine glass packed with ice and about two ounces if red wine punch...$9.95..."Now that's money"...sure was ...right out of my pocket
My partner sees the cod...with lemon and tomato sauce...and we watch the "cook"...and that being generous...pull it from a sysco bag...frozen
Then the hamburger for my son...we ask three times...no cheese...the waitress checks with the "cook" no cheese...guess what it comes with...cheese...and thenm they charge us .15 cents for the slice of tomato
$78 dollars plus tip ...when checking other sites on this glorified slop vendor...I am not alone...just wish I had read the reviews before I became the sucker of the month...
Absolutely the biggest rip off in my forty years of being in the food industry.
In austin next Tuesday and Wed
Business trip to Austin...would like local suggestions...I've done Salt Lick a couple of times...but like local, really local...bars and dives...breakfast lunch and dinner...Southwest and Mexican is OK...BBQ is always great....but where do the non-tourists go...
Thanks
Cavey's French Restaurant Closing [Has reopened]
The staff of the French ...including the maitre d and the sous chef...both 30 year employees were told that they were no longer employed.
Plans seem to be heading towards a bistro style redo of the entire facility...other new local restaurants seem to have caught their attention.
Still a great restaurant when on their game but my soft shell crab last week was severley overseasoned...on mesclum with no sauce or dressing...a confusing dish... Italian has lost identity and has confused people...a long long way from Italian in any form..north or south.
Good Butcher/Fresh Meat & Poultry in Eastern CT
You have to9 realize that supermarkets, Highland Park Stop and Shop and IGA etc are all buying from the same vendors...the namnes may be different but the only way pork, beef, lamb and poultry are rpoduced is by large cooperatives and mega companies...most in the midwest.
All the cutting and processing is done the same and thise guys you see in the back of the supermarket may be grinding some hamburger...but all the steaks, chops etc are coming from cryovac packaged cust made at the factory.
The reason this is done is because there are preferences for certain cuts...and sendinga whole hog to the supermarket means many of the by products donlt get used.
In New England the loins, hams tenderloins are popular...but down south...b utts, necks and other less attractive cust are more popular...
Bell and Evans does have good chicken and while they might not be as large as tyson, koch or perdue...they are basically processd the same way.
Biogners is no different than a supermarket...except they make their own hot dogs and sausage.
The only difference you will see in protein products is if the farmer raises the product themselves.
keep inmimnd that while local and organic are popular in certain areas...these small farms may noit have access to the sanitation, testing, qualoty standards that are in place at the larger processors...it costs money.
All chain restaurants buy from the large distributors becasue there is an indemnification step between the buter and the seller.
These are not a reason not to buy from a local guy..just something to be aware of..
and regarding the coop...oit;s not expensive...people need to make a living..the decision to buy local is going to cist money because the small guy has no leverage to reduce costs...it is an honor to pay more for something hand made and locally initiated.
Sauce In Glastonbury!
Everyone is tryiong to hold on...there are several places in the same area that hoping for something to happen.
The new deli is owner shopping...
Maybe the new chef at Sauce can put a little zip in the food and bring people back.
The week after school vacation is notorious for being a slow week...especially in a town where the people go to florida and take cruises and ski...
Max A More was busy Tuesday night at 7 but by 9 had petered out.
They did a wonderful Carpaccio and an excellent hand made Gnocci...but the gnocci portions were a bit skimpy...very nice dinner with five other friends...
What makes a good clam pizza?
carmalized lemoins are good...dip the cut end in simple syrup and put it face down on the grill...it burns...you get a whole different flavor from the juice...had it Max's in Glastonbury the other night.
Looking for shredded hash browns near Hartford
Don't you wish there was a Waffle House in Hartford?
Shredded hash browns covered...
Portsmouth New Hampshire
thanks for the suggestions...I will be following up on the next trip
Grissini's in Kennebunkport, ME
It would have been funny if they wheeled the two gnoccis out on a cart .
Had dinner there last fall...it was a B but the place was empty...and very dark...and just very typical...
Portsmouth New Hampshire
Stopped in Portsmouth yesterday for about the fourth time in a year...looking of r a decent lunch...and would have accepted any well prepared cuisine...fried fish to sauteed whatever...
Is it me or is there just a lack of places to eat in that city...nothing is open...I know it's mid winter...but I had trouble last Octoiber as well...
Ate at Fat Belly...hamburger was OK...fries could be better is they were served hot...also at our table...grilled turkey with bacon and tomato...with chipotle mayo...
...couldnt find the mayo, tomato was typical styro texture and turkey was that emulsified deli stuff that tasted almost sweet...poor sandwich...only ate half.
service was beyond poor...left 5%...and thats the fist time I have done that in years...our server took our order..someone else delivered it...never checked on us and I had to ask the hostess to get our check...all the time the GM sat at the table next to us watching...and working n his computer...
If someone can make a recommendatuion...I drive by this city abouyt twice a month for work and want to find something good...
Portland Maine Questions?
In Portland last week...stayed at the Hilton Garden Inn which shares a parking lot with the Standard Bakery under Fore Street..as a result ..the normal poor to fair breakfast at the Hilton is a buffet of some of the best croissants I have ever eaten,,,
I had brunch a few months a go at 555...about a B+...entrees were very good...baked goods were ..well...not as good...Bloody Mary is made in house and quite tatsy...I had to test it three times to be sure.
chili dog in the hartford area?
I went to Capital Lunch in New Britian the other day...I wonder why ...itls soft and tasty...but the heavy cloves in the meat sauce is a love hate thing...
(its always cold there...wish they would turn uo the thermostat.
I also like the Ranch..be sure you go to the right one near the highway...I went othe other ranch down Main a few years ago and thought I was in the right place...and I meet quite a few people who make the same mistake. Its not the same.
I like Augie and Rays cause I think the dog is really grilled well...at least when I watch...food threre is fresh and I like to stand up and eat quick.
I like the ranch
Catsup and Mustard, Manchester CT.
I was liking your approach Waquoit until your last sentence...if the burger was salty..and it may have been...itls the restuarants fault and they should fix it.
I went into C and M about a week ago...about 8PM and a band was setting up...I asked for a table and the gentlman (term used loosley) said to me..."Well...you know it's going to be really hard to find a seat right now...and well...not sure if the kitchen is really still open"
CM is going to have to determine if the x generation drinking and smoking hords are their audience..or do they want to serve food..it is quickly moving in the direction of the first rathewr than the second...
just my opinion
Who makes the best pizza in New England?
thick pizza...chain mentality...very high on marketing
...how can you say you are straight are from Boston's North end and have your first store in New Hampshire...are people that stupid?
Same for Boston's Gourmet Piuzza...it's from canada...eh?
Basic premise is flawed...no one ever went to Boston for Pizza...
