Josh Radigan
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Everything posted by Josh Radigan
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Our Next Superstar Chat, Next Monday, October 7th
Josh Radigan replied to DonRocks's topic in Events and Gatherings
John Laytham -
Our Next Superstar Chat, Next Monday, October 7th
Josh Radigan replied to DonRocks's topic in Events and Gatherings
Just remember, his/her restaurant is popular, but the person behind not so much. Maybe its an owner, Stephen Starr perhaps. Ashok Bajaj maybe. -
My sister-in-law worked with him and she said that she expects pretty cool things to happen with the project. Good luck to them, fingers crossed.
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I can ask Bobby Tramonte what his daily sandwich sale is on a normal day. He is on our House Committee at The Club.
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I agree with Mark, its efficient and the bartender is already at the POS to ring in the new drink anyways, just take two seconds and print a new one.
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its the law in VA. They have to show a new check every time, but most places ignore it.
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I agree on the coffee, Zeke's has a hippie blend that just suits the wife and I perfectly, and considering she is one of the biggest hippies out there its even more appropriate.
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$50?? Whoa. As for restaurant pricing on wine, there are some restaurant owners who get it. keep pricing at a level where you still make some money, but give the impression that your customers don't feel like they are being robbed, and therefore will be a twice a week regular in some part of the restaurant. Maybe once at the bar, once in the dining room.
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Grape and Bean for the Burger picture.
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It looks like the burger plate/container is resting on top of manilla butcher paper. You can see the absorbing grease spot to the bottom right. So the tables are covered in this material.
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As well people can make the choice to visit said establishment or go next door to either side for Pork Barrel or Holy Cow, both establishments allow children. Some people in the nieghborhood have some serious entitlement issues. Most of the parents I have spoken to whose kids play on my sons baseball team think its great.
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I agree in some ways but there is a need for those without kids to enjoy a night without having strollers and high chairs all over the place. I have two kids, one is 7 years old and he is great in restaurants, but i also have a 4 month old that is a volcano sometimes. The unfortunate circumstance is that while I feel the need to leave if i see the volcano is about to erupt, too many others choose not to and use the explanation "What are going to do, they are just a baby" in a rather sassy and unforgiving tone. Yes my neighborhood is a stroller and dog neighborhood, but at the same sense, what about parents who get a baby sitter and want a quiet night out? This is an option.
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agreed with Vaso's, simple, good food, not earth shattering, and service that is there, not obtrusive or flaky. i find that some places thathave that Mom and Pop feel almost dumb down service to make it seem quirky, when in fact its sheer lazy, but not Vaso's.
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Number 5- Bastille?
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I would agree whole heartedly with Don's sentiment. Something with legs and backbone would lift many of those business' in that stretch.
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as for the next thing, they have been doing this up in Philly for a while at a place called Federal Donuts. two items, fried chicken, donuts, thats it.
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Interesting read. I will say that being a vegetarian that now has cut dairy and soy from the diet as well, there are limited products out there for protein other than the usual suspects. Quorn products are actually pretty tasty, they make the best meatballs by far and their 'chicken' items are pretty solid.
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I also believe a contributing factor to the recital of specials is the fact that too much information gets lost in translation. Unless the customer has an allergy issue that they most likely would bring to a servers attention (ahem, Ahem)I think the idea of listing every single ingredient including all the spices and what not carries too far. As well I still think restaurants should focus on what they already have existing on the menu and limit special items. Its hard enough to do 8- 10 entrees consistently, why add two more.
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The Trio of Tria restaurants in Philly have a small, prep kitchen warehouse in South Philly where they do 90% of the product there, then truck in the product to be finalized in the restaurants. If you have ever been to any of the places it follows the same mentality, not much room after chairs, tables and bar for a scale kicthen.
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The key to a business like a bakery is that you need to utlize as much floor space as possible for product. My uncle had a bakery downtown (Clements) that eventually moved out to Hyattsville in order to do mass quantities. I remember going down to the location and thinking, wow, the storefront and retail space is so small, but then walking in the back and saying "oh, this is where the real operation happens."
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a place that serves Fiji water I presume
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Granted I might be a tad on the gray hair side, and sleep deprived from a 3 1/2 month old, but I do remember those tables...cork top tables.
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Tallula
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I have to say I am somewhat disappointed not only with the pricing (but thats another mans' business so be it) but they incorrectly label the list. So for instance, The Belle Glos 'Meiomi' Pinot Noir is placed incorrectly, one would think if you look at other designations that Meiomi is a part of California, when in fact its not. Truth be told, its not a bad Pinot Noir (Pet project of Caymus). So, why does a place that obviously has someone sitting in an office somewhere most likely not on property just cherry picking wines at an enormous mark-up, and can't do a wine list correctly. Its embarassing to say the least. Oh well, again another person's business. Chablis, see about the Girardin bottle price for the Bourgogne Rouge as well.
