Thanks to restaurant owners and staff
I don't know if, as a casual reader, you realize how many people in the restaurant industry comment on this blog. I might not know if they weren't kind enough to leave their e-mails or sometimes mention it in an e-mail to me.
I want to be sure to thank them before I go, because their insights have added a depth to the discussions that we might not otherwise have gotten. Not to mention the fact that one of them actually did a Top 10 for me. Now that's a contribution.
Some are restaurateurs or bar owners who use their names and the names of their restaurants and bars, some are line cooks or bartenders or servers.
It takes courage to put their names and their opinions out there -- perhaps having to read and respond if someone says something negative about their businesses....
They don't always agree with what I say in my entries, and sometimes they could be gentler about expressing that disagreement, but they never do it in a mean-spirited way.
At one point, for instance, I went through a bad (actually a good) patch where every restaurant I reviewed got three stars for food. I sympathized with turkeybone when each week he said the equivalent of "does Baltimore only have good restaurants?" It almost, but not quite, made me want to go review a sure-fire clunker.
A restaurateur once said to me he didn't like to blog (I think he meant he didn't like blogs) because it seemed like they were nothing but complaints.
Too bad. He's missing the great opportunities that taking part in online discussions offer: Free publicity for your restaurant as a nice place to be if you do it right; or, if nothing more, at least customers might have a more sympathetic view of what it's like to be in your shoes.
I hope more people involved with the local dining scene will become part of this blog community. It educates the rest of us.
(Oyster Romano at Portalli's in Ellicott City by Algerina Perna/Sun photographer)








Comments
Point well taken, EL. And I particularly like hearing from the veteran servers out there. This would be a better (and more civil) world if everyone had to take a turn waiting tables.
Posted by: Dahlink | February 16, 2010 3:20 PM
I have a lot of respect for the industry folks who've done it right, like Joe from Joe's Pizza, Volker from Brewer's Art and Jason from Don't Know, et al. There are others, too. These are folks who've *participated* here while neither trumpeting nor hiding their ties.
I've always enjoyed hearing Kimmer give the servers' side, too.
I know there are others who've not mentioned their industry ties, and I respect their choice.
But, yes, the conversation would have been much less interesting around here had it not been for all three categories of restaurant folks.
Posted by: Lissa | February 16, 2010 3:29 PM
Thanks for inspiring yet another oyster craving EL! The picture made me want to slurp up my monitor. Bon voyage.
Posted by: Dave the wave | February 16, 2010 3:42 PM
nothing beats when the hipsters from golden west start typing
Posted by: unbelievaboh | February 16, 2010 3:44 PM
I am not a blogger, but could not resist getting involved w/your site. I appreciate what you've done for the culinary scene in Baltimore by getting the word out to our guest. Your site never got stale, always fresh and current, like a good walk-in. Personally you've keep me on my toes.
Posted by: Alan M - Regi's | February 16, 2010 4:07 PM
Yeah - since you are retiring can we all partake in one last Golden West Cafe bashing? For old times sake?
Posted by: SAH | February 16, 2010 5:32 PM
Hm, we could all get seated and start making cellphone calls, maybe to the restaurant to ask if that's ok...or maybe we could call for pizza delivery, since it's still the Golden Wait.
Posted by: chowsearch | February 16, 2010 5:53 PM
The involvement of the local food industry was one of the first things that really attracted me to this.
It's hard to be young in this city without knowing at least a few people in the hospitality industry. But this dialogue has been one of the more inclusive I've found out there.
I like considering disparate viewpoints, and particularly people who thoughtfully play devils' advocate; there's no shortage of people on the Intarwebz who confuse that with trolling.
And if we're running another train on GW, I suppose I'll raise my hand as one of those people who've never had a problem with their food or service.
Posted by: El Generalissimo | February 16, 2010 6:17 PM
I really appreciate that this blog has given me venue to occasionally discuss a server's perspective. I love what I do and enjoy reading other's opinions. Keeping my finger on the pulse of the dining public helps me to better do my job.
So, thanks again, EL. I'll miss you!
Posted by: kimmer | February 16, 2010 8:29 PM
Well, thanks for having us, EL! I like participating in blogs because it gives me a chance to respond to the "constant complaining" in a constructive fashion. I will certainly miss this forum.
Captcha "wanting bissell" which fills me with the urge to vacuum.
Posted by: Volker | February 17, 2010 7:52 AM
EL, you've created the only forum where Baltimore restaurant operators can openly communicate with their guests and potential customers. For that we all owe you a debt of gratitude.
In fact, the reason I joined and started posting was because a commenter had a less than ideal experience at one of our restaurants and posted about it. Nowhere else on the web would I have been able to respond to the criticism and get involved in a conversation with that person, as well as other regular Baltimore area diners.
We in the restaurant industry are all sad to see you retire (but happy for you, of course) and hope your successor does one tenth the job you have with this blog and restaurant reviews.
Posted by: Lee Biars | February 17, 2010 8:47 AM
Lee, I think you've pointed out one of the reasons this blog has been successful. Elizabeth has been willing to let people communicate. She has rarely shut anyone down, and I know some of us have definitely pushed some limits.
It takes a certain security and calmness to look at a comment, realize it could get really nasty, then sit back and not do anything, because it might not get nasty. In fact, something interesting or useful might happen.
(Another result of this is the self-policing that goes on around here.)
Posted by: Lissa | February 17, 2010 9:10 AM
I recently began working in a new restaurant. As a newbie in the industry, I've tried to use what I learned from D@L to make my guests' meals and experience more enjoyable. And yes, Cleatus, I try not to laugh when someone gently touches me.
Posted by: *◄:o)╥╥~YumPorchetta | February 17, 2010 9:20 AM
Reach out and touch somebody's hand...
Posted by: Diana Ross | February 17, 2010 1:23 PM
Reach out and touch someone.
Posted by: AT&T | February 17, 2010 1:34 PM
Touch me in the mourning.
Posted by: RayRay | February 18, 2010 2:29 PM
I never realized how "touchy feely" Ms Ross is...
Posted by: Trixie | February 18, 2010 2:49 PM
It's good to see someone reaching out to the hard working small businessmen and women who are the foundation of our economic growth.
Posted by: Bobby E | February 18, 2010 2:57 PM
See Me
Feel Me
Touch Me
Heal Me
Posted by: Pete Townshend | February 18, 2010 3:33 PM