claudio

WE ARE SORRY BUT BEBO TRATTORIA CLOSE HIS DOOR WEDNESDAY NIGHT.

THANK YOU TO EVERY BODY FOR ALL THE SUPPORT

CLAUDIO

Since soon after Bebo opened, all of my experiences in the restaurant have been really great and memorable. Wonderful food coupled with good to great service. Honestly, we stopped going because we could never figure out when it was open. The website was inconsistent, and the phones were rarely answered and provided no messages as to the hours. After several different times that it was closed after I checked in every possible way, we gave up. Give me a way to trust the hours, and I would love to try it again! We miss the food that we have had at Bebo and speak fondly of it frequently as we are driving elsewhere.

go to www.bebotrattoria.net

thank you

Claudio, thanks for engaging the board. I think a large number of the concerns expressed on this board have not been about food, but about the front-of-house, from the greeting at the door, to table and bar staff. What is the approach to improving matters there?

first is having the servers happy, second and we already done it, have more servers in the dining room, and any way we are looking for more, and also more bussers and food runners, we start over another training to the servers.

I hope this can change a little the service problems.

for the front door, the best way, for me, is having there the manager

what you think?

This kind of says it all for me. I spend a retarded amount of time reading about food on the internet and I don't think I've ever seen a chef admit their food was mediocre in a public forum. That's a whole lot worse than anyone else posting a negative report could ever be.

you are probably right, but for me a CHEF is a human being, bad days, things going the wrong way, and you need to be ready to admit if some times something is not perfect or good or is not delivering the best experience possible to our guests.

maybe, I am wrong but is my way to think

Claudio, I do appreciate your posts, but as someone who has had an unpleasant meal at Bebo within the last few months, I do take a little bit of exception to your request about not posting any bad reviews. When I choose a place to dine I am investing limited time and my hard-earned money and want to know that I will be delivered excellent food and a good dining experience, even when a restaurant is going through transition. This blog is a resource to me in making those decisions, so I do want to hear all aspects - the good, the bad and the ugly. As someone who loves, loves, loves to eat out I do not want to see any restaurant fail, but I do want honest assessments of peoples experience. I do wish you luck - but as with any restaurant, you should expect and welcome input from your diners.

tank you Divine One

I love input from our diners,trust me, bad, ugly and good, but it sound hard to belive that any post is at list bad if not ugly.

and sorry to all of you for my last post, but I was very upset.

I was thinking about this post last night and I kind of felt compelled to respond as someone who previously posted on Bebo. I doubt anyone on this board wanted Bebo to fail, nor did they wish it to be Galileo, but they did want consistent high quality food for a fair price with decent service. These are the hallmarks of any great restaurant. It's clear that Bebo can succeed if it executes correctly, I think we'd all like to see it happen.

thank you very much,

inside bebo we want to do our best, and I do not think the food is so bad, for me is like 35 years of hard work 6 days a week, from 8 am to 11 pm, going in the trash.

so, if all of you really want bebo to succeed, give us a break, hold the breath for a little, dont put your finger on the keybord typing bad abouth bebo and come to visit us in 2 weeks, then we can talk again and if someone have some suggestions we really appeciated.

thank you to every one

for some of you I am sorry but BEBO is still open and running, and yes, we have some problems like every other restaurant have in this moment of crisis, the pizza is open only for lunch, is almost 2 months we are close on sundays, and probably some of you are right on the mediocrity of the food, but from when I change the menu, and change the prices" on range of 15-20% less, 3 weeks ago, we increse the sales , now we have 7 different pastas and 3 different risotto.

just a reminder: BEBO is not GALILEO

by the way, thank you so much to TomA and Don for the constant support.

our new web page

www.bebotrattoria.net

maby not a perfect web page, but I can upbate menu, info and all I wont

take a look and let me know your opinion

Maybe so, but the astringent olives and the industrial artichokes ruined what was otherwise a well made pie. I know that my wife will happily order it again and again on our trips to Italy, but not Bebo's version.

hello, what I know, and I was in ITALY for more then 35 yers, in the pizza 4 stagioni all the ingredient are mix toghether,

probably the olives was not the best one, probably the artichokes you don't like it, but this pizza still is for me the best one.

and is exactly the same I was ordering in Italy.

I have had bad service at Bebo on 95% of my visits. I live a five minute walk from Bebo and have not been back in over six months. I never will. There are too many restaurants in our area serving celestial food at all price levels. Bebo will never be worth it.

Best of luck to you Claudio, but methinks you're the Columbia River salmon, swimming upstream and hitting dam after dam after dam after dam after dam. And that'll damn well wear you out pretty quick.

thank you for the good luck, but I am harder than a rock and for shure I never quit, for me BEBO is my house, my life, and my form to express myself, of course in the kitchen, and I will do my best to change the service too.

see you soon

claudio

Claudio, I appreciate your participating in this forum. Could you explain how an Italian restaurant could run out of olive oil at 9:30 with a number of diners still in the restaurant?

Thanks.

hello danfishe, the problem was another one.....

the server maybe do not remember we have a bakeup of 4 gallons of extra vergine olive oil, or maybe he dont want to look in his station or came to me and ask............

you know, is very hard find good servers

I am very sorry for the problem

thank you very much

claudio

In case anyone cares, I went last Wednesday and had very bad service and very good food. My houseguests were wondering why everything was taking so long, especially when plates of food began arriving out-of-order. Me? I bristled at the ascending prices, and at the steadily declining wine list. But when the polpette came, all was well. People come here for good Italian cooking, and when it hits, it hits. And this night it hit, batting an RBI single in the bottom of the ninth for a come-from-behind victory. We all left happy, singing the praises of the meal, but if the food hadn't been good, we would have been extremely pissed.

Is it all clear now?

Cheers,

Rocks.

thank you for the compliment about the food, trust me, I am working very hard for give to our customers the bes food esperience, for the service, we are working to fix this problem, for the " ashending prices ",we are just following the market, everything in going up "flour, cheese, extra vergin olive oil, just an ezample...the price we pay for the bread increse of 35%......and we do not charge for that.

the wine list is still the same and really I don't see the declining.

any way thank you again for stop by, next time "if you wont" let me know you are in the restaurant and I will be very happy to say ciao to you

claudio

Hello everyone here is our special menu for easter sunday

EASTER SUNDAY

April 23, 2008

(4:00 P.M. – 9:00 P.M.)

$35.00 Per Person (exclusive of tax & gratuity)

ANTIPASTI

Sautéed Asparagus topped with a Soft Poached Egg

and Fontina Cheese with a Buttery Brown Sauce

PASTE

Home Made Raviolone filled with Ricotta Cheese and Spinach

Tossed in a Butter and Sage Sauce topped with Prosciutto

PIETANZE

Roasted Boneless Leg of Lamb filled with Sausage and Fresh Herbs

Served with a Potato Purée and a Rosemary Sauce

*** For Reservations, Please Call 703-412-5077 ***