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January 22, 2010

The great new restaurant paradox

SamsKidUpstairs.jpg

 

I got an e-mail recently from Greg, who had just visited Sam's Kid in Fells Point after I gave it a positive review.

He had a very different experience from mine because, he said, the kitchen and wait staff seemed overwhelmed although the food was very good. ...

I wrote back saying, "You know, I worried about that when I gave it such a good review. It seemed as if an influx of people might really be a problem for them. It’s hard to know what to do in that situation as a reviewer. Some places just can’t handle success, but I can’t ignore them. It’s a real dilemma."

If I find a small, excellent restaurant I almost hate to give it a glowing review. I know it's likely to hurt it in the short run, and my readers who immediately go to eat there will get frustrated.

On the other hand, if I say in the review what I want to -- "Don't everyone go at once" -- it sounds a little stuck up, as though I think thousands of diners will rush there on my say so. 

I want everyone reading this to promise me that if I give a restaurant a good review, they will ignore it for at least a month, and then go on an off night or an off time.

And meanwhile, if you went to Sam's Kid and had a bad experience, give it a second chance when it isn't so busy.

(Lloyd Fox/Sun photographer)

Posted by Elizabeth Large at 6:19 AM | | Comments (24)
        

Comments

Yes, ma'am.

Not that I can get my act together to go to a new place within a month.

I have been to Sam's Kid and found that the staff (I believe there was one server) was very overwhelmed. It took forever to get the food, although it was delish. I think they just need to hire a couple more servers and they will be set! I will go back, most definitely, now knowing that lunch may take a little longer than anticipated.

well, maybe. it depends on who else is going.

good post

just dont wait TOO long, you never know these days!

We showed up at Sam's Kid at 6 pm on a Wednesday and were told if we didn't have a reservation we would have to eat at the bar. We politely declined and offered to come back in a few months. I have lived in Fell's for 21 years and have never been asked for reservations for casual dining on a weekday.

I did this with 13.5%. I just went there for the first time last weekend. Still very busy, but not overwhelmingly like others had mentioned. I feel like if a new place is still open after 6 or 8 months, then maybe they are good enough to be around for awhile!

I went for lunch at noon on a Monday recently, and we were the only ones there! 2 other couple showed up over the course of our meal. The food was excellent. Timing is everything.

I had to read Bubbles' comment a couple of times.

There is a place called 13.5% ? Is it a wine bar? Sure is an odd name. At first I thought it was the amount of the tip left.

I went back for lunch after having been there on one of those madcap evenings when food just took forever, and the staff was so happy, so appreciative, so delighted I had come back.

One day howie...

A little off-topic, but just one of my pet peeves: Baltomom said: ...I have lived in Fell's for 21 years and have...

No, you have not! You have lived in FELL'S POINT for those 21 years. It is only recently that some numbskull decided that it would be "cool" to drop the "Point" from the name. Who's idea were those banners? It has been Fell's Point since 1726, leave it alone! I bet that if you walk guitely down Shakespeare Street, you can hear William Fell turning over in his grave! (Sorry for venting on your blog, EL)

pgp -- and it is Fells not Fell's...just to add to your pet peeve :-)

I am curious. Where does Fells Point stop, and Canton begin?

(ducking and running)

Just kidding!

Trixie, Canton, like Federal Hill, never actually ends.

(schistosomiasis scud)

No need for the insult Lissa!

PCB Rob- yep its a wine bar with a decent menu. Its on the Ave in Hampden. Nice place and like all new and nice places was PACKED when it first opened. Was still busy but I was there prime time on a friday. But still got 3 seats together at the bar.

BaltBabs posted:
"pgp -- and it is Fells not Fell's...just to add to your pet peeve :-)"

The founder's name was William Fell. The land was his and he named it after himself, making the noun posessive. Where I went to school, posessives used an apostrophe! ;-)

captcha: "increases ratings"
Pay attention, Jay Leno!

Great advice E, you know how people are. They gotta be the first ones to a new restaurant and their the first ones to run home and whine about it on the internet.

pgp, point taken on Fells vs. Fell's, but it seems that where you went to school they emphasized punctuation at the expense of spelling. ;)

I think we should start calling it Can instead of Canton.

My dislike of Canton is not mitigated by growing up near Canton, Michigan, an awful bedroom community.

The Canton Library refused to serve people from my town, although they'd serve anyone else. Their library shipping code was CANT.

So, I always mentally translate "Canton" to "CANT."

While "Fells Point" is the preferred modern spelling, the historical inclusion of the apostrophe lives on in, for example, the name of http://www.preservationsociety.com/
">The Preservation Society
of Federal Hill and Fell's Point".

USGS a few years back got a bug about spelling and punctuation, and tried to standardize place names by, among other things, removing possessive apostrophes.

Now, as much as I love the USGS, this was just wrong, and I applaud Pittsburgh's resistance to that misguided silliness.

And that is why I always write "Fell's Point."

Re: Fells vs. Fell's - there's a convention in American cartography to drop the possessive apostrophe when placing names on maps as it implies ownership that may not actually exist or may be in dispute. There are a few exceptions - Martha's Vineyard, for example. On a nautical chart of Baltimore Harbor it is "Fells Pt".

major marshall - my overly-martial alter ego

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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