Don't cancel that reservation...
Just a quick postscript to my post this morning about my review of Fin Steak & Seafood.
I did NOT get e-mails saying people had had a bad meal at the restaurant. That was clearly too poetic a way of saying don't overwhelm a new restaurant that gets a good review by everyone going at once.
I posted it because I've had restaurant owners call to wring their hands and beg me not to publish news of their opening in my Table Talk column (not even a review!) until they've been open for some time. Hence restaurant Grand Openings that take place six months after they actually open. ...
Sherry Cohen, Fin's manager, called to say that people were canceling their reservations after reading my post. I hope at least they rescheduled.
She also said some people took my description of the restaurant as a "one-man show" literally. I told her I would assure readers that Fin does have a kitchen staff and also people working in the front of the house.
(Elizabeth Malby/Sun photographer)
Comments
My goodness - Bmore restaurant owners/chefs have become a touchy bunch. I'm wondering if this is the only business that prefers to delay "grand openings" in order to get the kinks out. (Oh wait - they do that with Broadway previews.)
Anyway, one would think that a little publicity in your Table Talk columns would assist them in "getting the kinks out" prior to your reviewing them.
Finally, Ms. Cohen's dismay is understandable. It is obvious, however, that those individuals who called to cancel based their decision on this blog rather than reading your review in the paper. How stupid can some people be?
Posted by: Piano Rob | July 28, 2008 5:49 PM
EL: Exactly what did you mean by a one man show if there is a full kitchen staff? (Is he the pastry chef as well? Historically savory people don't do sweet and would account for your dessert disappointments.) I have had reason to believe that some restaurants appear to be a kitchen of one based on the waits between courses. I saw the article in b on Friday and was surprised that Pisces is a 4 person kitchen staff. (I thought that is small.)
By the way when was the last time you gave 3 1/2 stars for food?
That surely doesn't count all the Hyatt's catering people, or all the hotel's pastry chefs etc. I'm sure if Pisces got slammed, the chef could call in reinforcements. Fin has six total, including the pastry chef, which I think is small. (Hence "pretty much a one-man show.")
Pazo in Fells point and b in Bolton Hill got 3 1/2 stars for food last year; they were the last ones. EL
Posted by: mdlrvrmuncher | July 28, 2008 5:50 PM