================================================================
From RestaurantOwner.com - September 28, 2010
================================================================
You know this but how long has it been since you reminded your
staff just how important your guests are?
OUR GUEST
1. Our guest is the most important person in our business.
2. Our guests are not dependent on us. We are dependent on them.
3. Our guests are not an interruption of our work. They are the
purpose of it.
4. Our guests do us a favor when they come in. We are not doing
them a favor by waiting on them.
5. Our guests are parts of our business -- not outsiders.
6. Our guests are not just money in the cash register. They are
human beings with feelings, just like us.
7. Our guests are people who come to us with their needs and
wants. It is our job to fill them.
8. Our guests deserve the most courteous attention we can give
them. They are the lifeblood of this and every business. They
make it possible for each of us to receive a pay check.
9. Without our guests we would have to close the doors of our
restaurant.
. . DON'T LET ANYONE ON YOUR STAFF FORGET THIS.
================================================================
Tuesday, September 28, 2010
from the tip jar.
Monday, July 12, 2010
Dear Food-Lovers,
Hopefully the word is being spread around FSJ that we want better quality in food, prices to match and good service. Period. I will be writing less reviews and spending more time with our up and coming new baby!
Quite frankly, I'm running out of creative ways to say, "Your restaurant bites." So until something halfway decent rolls my way I don't think I'll have the gusto to write about it. Check back every once in awhile and here's to great eating!
Cheers,
The FSJ Food Critic
P.S. Email me if you have an exceptional dining experience! I wanna hear about it.
P.P.S. Places I will never write about because there is just too much bad: Q Spot or Spot...I can't decide what their name is; Mastaro Sushi and Centre Dining.
Hopefully the word is being spread around FSJ that we want better quality in food, prices to match and good service. Period. I will be writing less reviews and spending more time with our up and coming new baby!
Quite frankly, I'm running out of creative ways to say, "Your restaurant bites." So until something halfway decent rolls my way I don't think I'll have the gusto to write about it. Check back every once in awhile and here's to great eating!
Cheers,
The FSJ Food Critic
P.S. Email me if you have an exceptional dining experience! I wanna hear about it.
P.P.S. Places I will never write about because there is just too much bad: Q Spot or Spot...I can't decide what their name is; Mastaro Sushi and Centre Dining.
Thursday, May 27, 2010
Tim 'n Tyc's
"Rumor has it--Best Food in Town."
With a self advertisement like that parked in front of their old location, you know they were just asking for me to walk in the door.
In fact, previous to that display my spouse actually picked up a few different stir-fries and I remember liking them and slightly comparing them to Wok Box. But of course the price was too high for the actual party in my mouth so I didn't return.
But then there's the sign. And of course I'm a sucker for a good debate. So in I went to the new location on 100 Ave (the former Ship to Shore place.)
The good:
To my eye this place is sort of on the "dive" side. I mean, there's a slight organization to their chaos, but overall it falls into that category. It's clean, earthy, hippy, friendly, chill, West Coast vibe. And so are the owners/operators. They're not bad to look at either. The menu is small--remember my mantra? Less is more.
You can walk in anytime except 2-5 pm, usually be greeted by one of the Husko brothers and choose your own seating. The menu is short and concise and written in the ever-growing popular chalkboard style. It's readable. Seating is refreshingly different and spacious and the decor fits the owner's personalities. Nice artwork on the walls. Great flooring complete with peace signs burned in for effect. There's even an unusual-shaped fish tank hanging out at the entrance. Tyc (pronounced "Tike") smokes all the meat out back. They're passionate about their food and Ukranian heritage.
The not-so-good:
I'm not sure what the food laws are here in Canada, but I'm hoping there's a high standard. Aren't you? I've heard a few different local tales of food law violation. In other words, if you knew what a restaurant was doing, you wouldn't be going back.
My first impressions: I couldn't tell if the main/bar counter was for food prep, order taking or for customers to put their hands on while looking into the kitchen. Because really, there was paraphernalia leading back to all three ideas. Which leads me to another question: where does one order anyway? Because the till is at the door and the menu is above the kitchen. Still baffled by it.
The most surprising was the lack of aprons and gloves. Sanitation. Mr. Door Greeter also felt free to saunter back into the kitchen and start preparing food. Touching the vegetables with his hands. I know he didn't wash before doing that. Ms. Kitchen Prep was in her hoodie at the bar counter I previously mentioned and rolling up wrap-like concoctions. In front of me. Everyone was sans disposable gloves and hair nets.
Look. Treating your restaurant like it's your home kitchen is not a good idea. And it is against the law where I'm from. Your best buds aren't coming over for a beer and good meal. These are your customers and they are paying you to do what you do. If not, you will no longer be doing what you do. Lackadaisical attitudes regarding hygiene will shut you down faster than poor money management. Capeche?
The food:
Tyc, the chef de jour? I'm not sure, but he was sure enthusiastic about describing his chalk board menu. Not being familiar with the place or their style of cooking I was slightly overwhelmed at how much info he was throwing my way.
Tip: Customer never been before? Suggest 2-3 items, described in detail, including the hows and whys of the preparation process. Sell your product. Any dummy can read a menu, but if you can tell a short story and whet their appetite? Sold.
Back to Tyke. So I say: "I'll have two of your Best Whatever, to go." I could tell he'd never had that request before. He was slightly flustered and mentally grasping for ideas. But he went to work. With me watching. Food -lovers, if you're feeling adventurous and can take pretty much any flavour, spice, combination, this type of ordering will inevitably test the skill and quality of the restaurant staff. In this case, Tyc is both cook and owner.
I came back in 10-15 and snagged a bag full of the soup de jour, Chickpea and Tomato Curry, Seafood Stir fry and a Chicken Salad Wrap. My lunch tab was $32.00. For that price, it had better be good-bordering-on-make-me-salivate-until-I-can-eat-there-again.
The soup--hot, flavourful, broth-like, non-creamy base with hints of sweetness. The aroma is almost better than the bite. A nicely, satisfying curry dish.
The wrap--A nice presentation, great colors. Fresh, crunchy, a nice balance of savory and fresh veggies. Tortilla had a nice chewy texture. I would like to see grilled chicken in this item rather than canned. If 'chicken' is the first part of a title, there had better be a good amount in there and it had better be awesome. Tyc, try a grilled chicken--better flavour, color and overall appeal for this wrap. This menu item would not bring me back.
The Stir Fry--First of all, Jake told me it was the Seafood version. I received the Chicken Green Curry. Good thing I paid some attention to the menu before handing over control. This dish is a complete bomb. To be concise--very bland, very lacking in the meat department, very oily and the noodles were practically mush. Al dente, people! Al dente! Cooking noodles al dente allows for them to finish cooking by soaking up the accompanying sauce thus adding great depth of flavour. By adding a small amount of salt we cured part of the blandness, but really, this is not a great addition to the menu. I don't care if things are fresh. I would take Kraft dinner over this. How sad it that?!
The end:
For FSJ this is a great place. It's different in food, in appearance, in overall feel. It's local. Stacking T&T's against bigger city clientele? They would be hard pressed for survival. If they're going for the hippest place to have a sandwich, sure they would be competing with Whole Wheat & Honey Cafe. Food wise? I think they need a reality check. Sure you can use fresh ingredients and while that choice alone improves overall taste by leaps and bounds, HOW the ingredients are put together and finally marry is what matters ultimately. You wanna exclusively serve wraps? Awesome. Change your soup de jour so it's different every day of the year? Ambitious. Make sure each ingredient can stand alone. Do it well. Otherwise the final product is cheated and that means repeated reflections on cooking skill and operation.
GRADE: B. Cool atmosphere, okay food, great personalities.
Tim 'n Tyc's
10403 100th Ave
250.785.2525
With a self advertisement like that parked in front of their old location, you know they were just asking for me to walk in the door.
In fact, previous to that display my spouse actually picked up a few different stir-fries and I remember liking them and slightly comparing them to Wok Box. But of course the price was too high for the actual party in my mouth so I didn't return.
But then there's the sign. And of course I'm a sucker for a good debate. So in I went to the new location on 100 Ave (the former Ship to Shore place.)
The good:
To my eye this place is sort of on the "dive" side. I mean, there's a slight organization to their chaos, but overall it falls into that category. It's clean, earthy, hippy, friendly, chill, West Coast vibe. And so are the owners/operators. They're not bad to look at either. The menu is small--remember my mantra? Less is more.
You can walk in anytime except 2-5 pm, usually be greeted by one of the Husko brothers and choose your own seating. The menu is short and concise and written in the ever-growing popular chalkboard style. It's readable. Seating is refreshingly different and spacious and the decor fits the owner's personalities. Nice artwork on the walls. Great flooring complete with peace signs burned in for effect. There's even an unusual-shaped fish tank hanging out at the entrance. Tyc (pronounced "Tike") smokes all the meat out back. They're passionate about their food and Ukranian heritage.
The not-so-good:
I'm not sure what the food laws are here in Canada, but I'm hoping there's a high standard. Aren't you? I've heard a few different local tales of food law violation. In other words, if you knew what a restaurant was doing, you wouldn't be going back.
My first impressions: I couldn't tell if the main/bar counter was for food prep, order taking or for customers to put their hands on while looking into the kitchen. Because really, there was paraphernalia leading back to all three ideas. Which leads me to another question: where does one order anyway? Because the till is at the door and the menu is above the kitchen. Still baffled by it.
The most surprising was the lack of aprons and gloves. Sanitation. Mr. Door Greeter also felt free to saunter back into the kitchen and start preparing food. Touching the vegetables with his hands. I know he didn't wash before doing that. Ms. Kitchen Prep was in her hoodie at the bar counter I previously mentioned and rolling up wrap-like concoctions. In front of me. Everyone was sans disposable gloves and hair nets.
Look. Treating your restaurant like it's your home kitchen is not a good idea. And it is against the law where I'm from. Your best buds aren't coming over for a beer and good meal. These are your customers and they are paying you to do what you do. If not, you will no longer be doing what you do. Lackadaisical attitudes regarding hygiene will shut you down faster than poor money management. Capeche?
The food:
Tyc, the chef de jour? I'm not sure, but he was sure enthusiastic about describing his chalk board menu. Not being familiar with the place or their style of cooking I was slightly overwhelmed at how much info he was throwing my way.
Tip: Customer never been before? Suggest 2-3 items, described in detail, including the hows and whys of the preparation process. Sell your product. Any dummy can read a menu, but if you can tell a short story and whet their appetite? Sold.
Back to Tyke. So I say: "I'll have two of your Best Whatever, to go." I could tell he'd never had that request before. He was slightly flustered and mentally grasping for ideas. But he went to work. With me watching. Food -lovers, if you're feeling adventurous and can take pretty much any flavour, spice, combination, this type of ordering will inevitably test the skill and quality of the restaurant staff. In this case, Tyc is both cook and owner.
I came back in 10-15 and snagged a bag full of the soup de jour, Chickpea and Tomato Curry, Seafood Stir fry and a Chicken Salad Wrap. My lunch tab was $32.00. For that price, it had better be good-bordering-on-make-me-salivate-until-I-can-eat-there-again.
The soup--hot, flavourful, broth-like, non-creamy base with hints of sweetness. The aroma is almost better than the bite. A nicely, satisfying curry dish.
The wrap--A nice presentation, great colors. Fresh, crunchy, a nice balance of savory and fresh veggies. Tortilla had a nice chewy texture. I would like to see grilled chicken in this item rather than canned. If 'chicken' is the first part of a title, there had better be a good amount in there and it had better be awesome. Tyc, try a grilled chicken--better flavour, color and overall appeal for this wrap. This menu item would not bring me back.
The Stir Fry--First of all, Jake told me it was the Seafood version. I received the Chicken Green Curry. Good thing I paid some attention to the menu before handing over control. This dish is a complete bomb. To be concise--very bland, very lacking in the meat department, very oily and the noodles were practically mush. Al dente, people! Al dente! Cooking noodles al dente allows for them to finish cooking by soaking up the accompanying sauce thus adding great depth of flavour. By adding a small amount of salt we cured part of the blandness, but really, this is not a great addition to the menu. I don't care if things are fresh. I would take Kraft dinner over this. How sad it that?!
The end:
For FSJ this is a great place. It's different in food, in appearance, in overall feel. It's local. Stacking T&T's against bigger city clientele? They would be hard pressed for survival. If they're going for the hippest place to have a sandwich, sure they would be competing with Whole Wheat & Honey Cafe. Food wise? I think they need a reality check. Sure you can use fresh ingredients and while that choice alone improves overall taste by leaps and bounds, HOW the ingredients are put together and finally marry is what matters ultimately. You wanna exclusively serve wraps? Awesome. Change your soup de jour so it's different every day of the year? Ambitious. Make sure each ingredient can stand alone. Do it well. Otherwise the final product is cheated and that means repeated reflections on cooking skill and operation.
GRADE: B. Cool atmosphere, okay food, great personalities.
Tim 'n Tyc's
10403 100th Ave
250.785.2525
Tuesday, May 18, 2010
From the Tip Jar
I want to see the local FSJ restaurants do THIS:
Guarantee Your Way to Attracting More First Time Customers
================================================================
One of our members is going to attempt what many would
consider a bold (or not so smart) move.
He's going to put a banner in front of his restaurant
that claims they have "the best Asian food in town or
your money back."
Several top restaurant marketing experts are big
advocates of offering a money back guarantee. They claim
it's attention getting and reduces the risk that people
might perceive who have never visited your restaurant.
Many operators are reluctant to make such a vow for fear
of being taken advantage of by people just wanting a free
meal, however, that's not the experience of the vast
majority of businesses who offer similar service or
product guarantees.
For example, here's Hampton Inn's pledge -
"Our friendly service and complimentary amenities are
all backed by our 100% Hampton Guarantee. If you're
not 100% satisfied, we don't expect you to pay. That's
our promise and your guarantee."
They've been making this guarantee as long as we can
remember and it's reported that substantially less
than 1% of their guests claim an unsatisfactory stay.
If you believe you've got really got great food, why
not step up with a bold guarantee, then get the word
out in all of your marketing materials. It may lead
to a stream of first time customers you can than turn
into loyal, long time guests.
================================================================
The 49er Steakhouse Diner
Overall opinion: LOVED IT. Let me say that again. Go to the 49er cause they rock GREEK FOOD.
They do calamari the right way. Breaded fresh and deep fried to order. Served with chopped onions and tzatziki for the Greek version....I recommend asking for a side of marinara and lemon wedges for an Italian experience. Those of you who've been with me since the beginning know how big a deal a proper calamari is to me. And I told our waitress so and also mentioned that I would come back to their restaurant just because of its greatness. Oh. Yes.
This is a VERY big deal. I'm practically jumping out of my chair to type this. AHHH!
Side note: previous owners were Greek.
Next in the line up was the Baby Back Pork Ribs, fries, gravy and veggies with Caesar salad. Also, a Chicken Souvlaki with rice, pita bread, tzatziki and Greek salad.
At this point I have high hopes. The waitress is nice, pleasant and wearing a (gasp) genuine SMILE, the calamari is heaven and I don't even care that the decor is peace country/former Greek/weird, plastic Italian man greeting me with the chalkboard specials.
Given that the 49er is a Diner/Dive I forgive many of these oddities ONLY WHEN the food makes up for it with legendary Mom 'n Pop flavour.
The short of it is this. Dish Numero Uno was a fail--burned fries (although they were freshly cut) and tough, tough pork ribs. Even a manly mouth with hunger pains couldn't rip the meat off quickly--though the accompany sauce was deelish with hints of apple and vinegar. By the time I had nearly finished my surprisingly good Greek meal, the man hadn't managed more than two bones of the full rack.
Side note: The Caesar side salad was surprisingly done well. A great dressing choice, real bacon diced on top, freshly cut greens, homemade croutons. I would have lightened up on the dressing amount and served it with a wedge of lemon.
After humming and hawing over a great experience so far my restaurant ninja skills kicked in and I finally said, "They have to know. Even if we loved everything else, they have to know these are not serve-able." The waitress was more than okay making sure my counterpart had something to his satisfaction and brought back a Spanikopita meal. Picture lots of phyllo pastry combined with spinach and gooey cheese. Served with all the fixin's of the Chicken Souvlaki meal.
Back to the food return. It sort of pained me to do this. What was this soft spot I had developed for an obscure, plain diner in my first 30 minutes of sitting within? Maybe it was due to the fact that the 49er had only three other occupied tables upon our Saturday night arrival. We had some great, uninterrupted conversation that was made even better by being the only remaining occupants a few minutes beyond that.
This elated me and worried me at the same time. Why? Because this first-time experience at a non-chain establishment is foreboding. This place WILL close if they don't have more business. Heck, they even closed earlier than their posted hours to save on labour and utilities. I'm seriously biting my nails. Right. Now.
Back to the food. Chicken Souvlaki. Grab some next time you're around there. Great flavour, tender, served on skewers. Rice is pretty bland and their homemade tzatziki is leaving something to be desired. It's missing something.....Greek herbs? The yogurty goodness is a little bit better than okay at this point. The pita bread is prepared nicely with a hint of butter. The Greek salad came complete with all the right ingredients and of course, the lovely kalamata olives and Feta cheese. Yum-o.
Our tab, sans gratuity, was around $50 bones. And we gladly forked it over. Not one other place (mainly full service restaurants) in FSJ could I honestly say that about so far.
GRADE: B+
Tips to improve: Waitress know your specials. Unprofessional to travel to the 'special board' not once, but twice to answer your guests questions. Also, it's tacky to repeatedly correct a customer on the pronunciation of a word. Especially if you're wrong. Greek is tricky so make sure you actually know the correct way to say something.
Figure out how to cook ribs. 'Nuff said.
Decent medium-sized menu. I would like to see it smaller....do less and do it well. None of the pre-frozen business (Chicken Cordon Bleu, etc.) Sure it saves time, but really, we can do that at home and save a load of money, too.
Do some advertising! I heard about the 49er through a few grapevines and that was only after making a stink about lousy places. Take away those coupons! Another foreboding notion. You start offering Buy One, Get One Free and you'll attract the clientele you don't want who don't come back without the coupons and you'll find yourself going under anyway. Wow, what a run-on.
The 49er Steakhouse Diner
8111 100 AVE
250.787.9292
They do calamari the right way. Breaded fresh and deep fried to order. Served with chopped onions and tzatziki for the Greek version....I recommend asking for a side of marinara and lemon wedges for an Italian experience. Those of you who've been with me since the beginning know how big a deal a proper calamari is to me. And I told our waitress so and also mentioned that I would come back to their restaurant just because of its greatness. Oh. Yes.
This is a VERY big deal. I'm practically jumping out of my chair to type this. AHHH!
Side note: previous owners were Greek.
Next in the line up was the Baby Back Pork Ribs, fries, gravy and veggies with Caesar salad. Also, a Chicken Souvlaki with rice, pita bread, tzatziki and Greek salad.
At this point I have high hopes. The waitress is nice, pleasant and wearing a (gasp) genuine SMILE, the calamari is heaven and I don't even care that the decor is peace country/former Greek/weird, plastic Italian man greeting me with the chalkboard specials.
Given that the 49er is a Diner/Dive I forgive many of these oddities ONLY WHEN the food makes up for it with legendary Mom 'n Pop flavour.
The short of it is this. Dish Numero Uno was a fail--burned fries (although they were freshly cut) and tough, tough pork ribs. Even a manly mouth with hunger pains couldn't rip the meat off quickly--though the accompany sauce was deelish with hints of apple and vinegar. By the time I had nearly finished my surprisingly good Greek meal, the man hadn't managed more than two bones of the full rack.
Side note: The Caesar side salad was surprisingly done well. A great dressing choice, real bacon diced on top, freshly cut greens, homemade croutons. I would have lightened up on the dressing amount and served it with a wedge of lemon.
After humming and hawing over a great experience so far my restaurant ninja skills kicked in and I finally said, "They have to know. Even if we loved everything else, they have to know these are not serve-able." The waitress was more than okay making sure my counterpart had something to his satisfaction and brought back a Spanikopita meal. Picture lots of phyllo pastry combined with spinach and gooey cheese. Served with all the fixin's of the Chicken Souvlaki meal.
Back to the food return. It sort of pained me to do this. What was this soft spot I had developed for an obscure, plain diner in my first 30 minutes of sitting within? Maybe it was due to the fact that the 49er had only three other occupied tables upon our Saturday night arrival. We had some great, uninterrupted conversation that was made even better by being the only remaining occupants a few minutes beyond that.
This elated me and worried me at the same time. Why? Because this first-time experience at a non-chain establishment is foreboding. This place WILL close if they don't have more business. Heck, they even closed earlier than their posted hours to save on labour and utilities. I'm seriously biting my nails. Right. Now.
Back to the food. Chicken Souvlaki. Grab some next time you're around there. Great flavour, tender, served on skewers. Rice is pretty bland and their homemade tzatziki is leaving something to be desired. It's missing something.....Greek herbs? The yogurty goodness is a little bit better than okay at this point. The pita bread is prepared nicely with a hint of butter. The Greek salad came complete with all the right ingredients and of course, the lovely kalamata olives and Feta cheese. Yum-o.
Our tab, sans gratuity, was around $50 bones. And we gladly forked it over. Not one other place (mainly full service restaurants) in FSJ could I honestly say that about so far.
GRADE: B+
Tips to improve: Waitress know your specials. Unprofessional to travel to the 'special board' not once, but twice to answer your guests questions. Also, it's tacky to repeatedly correct a customer on the pronunciation of a word. Especially if you're wrong. Greek is tricky so make sure you actually know the correct way to say something.
Figure out how to cook ribs. 'Nuff said.
Decent medium-sized menu. I would like to see it smaller....do less and do it well. None of the pre-frozen business (Chicken Cordon Bleu, etc.) Sure it saves time, but really, we can do that at home and save a load of money, too.
Do some advertising! I heard about the 49er through a few grapevines and that was only after making a stink about lousy places. Take away those coupons! Another foreboding notion. You start offering Buy One, Get One Free and you'll attract the clientele you don't want who don't come back without the coupons and you'll find yourself going under anyway. Wow, what a run-on.
The 49er Steakhouse Diner
8111 100 AVE
250.787.9292
Thursday, April 29, 2010
Curry et cetera, Pouce Coupe.
The good and the bad. TOGO STYLE:
Take out menu is home done. How can I tell? Anyone familiar with Word can notice it. Props for trying to keep costs down.....perhaps print it on heavier stock rather your average printer paper? Really, I'm stretching here. Go to Staples.
Odd hours. Open Wed-Sun (NOT Monday or Tuesday.) Look, if your business is FOOD you should open at least the five main business days of the week and Saturday. Being closed on Sunday is not taboo and is generally accepted everywhere. Culturally speaking, is M/T an East Indian thing? I don't know. But your restaurant is in Canada.
Get a soda machine. Selling soda by the can is tacky anywhere and everyone knows how much they're being ripped off.
Weird menu item: perogies. Look, we know they're Cheemo and no, they don't belong in an Indian restaurant. The fact that you're selling 10 perogies for EIGHT DOLLARS to a community rich in Ukranian heritage, it's sort of an insult. If they were homemade we might give you points for trying, but still, they're not Indian.
Great value for your dollar. We opted for buffet TOGO. Translation: load your container so it looks pregnant and is spilling out the sides. Oh yes. And the food was AWESOME!!! The items we took home were Chicken Curry (nice cuts of diced chicken, flavour was so yummy,) Keema & Peas (spicy and different, but balanced out the non veggie dishes,) Basmati Rice (delish anywhere,) Seasonal Veggies and Bhatura Bread (on the oily side.) For $20.99 including tax, we had about four pounds of Indian goodness. On top of that, the owners were NICE! We also snagged a sample of Fish Pakoras, which is a slightly battered white, flaky fish on the spicy side. A sample of Gulab Jaman (think soaking-wet Timbit) and Rice Pudding (think real rose-flavoured rice pudding. It's different.)
GRADE: B+ This place has HUGE POTENTIAL. First of all because they're doing the food right. Let me say that again. The food is as close to authentic as I would like (if not bang on) and the portions are great for amount paid! Plus you can order large quantities with advance notice. Can we say catering?!!
All I can say is: GO! But not on Monday or Tuesday (when you're heading back to FSJ from a weekend in Edmonton or Grande Prairie.) See Curry, Etc owners? Timing is everything.
Curry et cetera
250.786.5211
Bright green building on that weird "L" street corner in Pouce Coupe. Can't miss it.
Take out menu is home done. How can I tell? Anyone familiar with Word can notice it. Props for trying to keep costs down.....perhaps print it on heavier stock rather your average printer paper? Really, I'm stretching here. Go to Staples.
Odd hours. Open Wed-Sun (NOT Monday or Tuesday.) Look, if your business is FOOD you should open at least the five main business days of the week and Saturday. Being closed on Sunday is not taboo and is generally accepted everywhere. Culturally speaking, is M/T an East Indian thing? I don't know. But your restaurant is in Canada.
Get a soda machine. Selling soda by the can is tacky anywhere and everyone knows how much they're being ripped off.
Weird menu item: perogies. Look, we know they're Cheemo and no, they don't belong in an Indian restaurant. The fact that you're selling 10 perogies for EIGHT DOLLARS to a community rich in Ukranian heritage, it's sort of an insult. If they were homemade we might give you points for trying, but still, they're not Indian.
Great value for your dollar. We opted for buffet TOGO. Translation: load your container so it looks pregnant and is spilling out the sides. Oh yes. And the food was AWESOME!!! The items we took home were Chicken Curry (nice cuts of diced chicken, flavour was so yummy,) Keema & Peas (spicy and different, but balanced out the non veggie dishes,) Basmati Rice (delish anywhere,) Seasonal Veggies and Bhatura Bread (on the oily side.) For $20.99 including tax, we had about four pounds of Indian goodness. On top of that, the owners were NICE! We also snagged a sample of Fish Pakoras, which is a slightly battered white, flaky fish on the spicy side. A sample of Gulab Jaman (think soaking-wet Timbit) and Rice Pudding (think real rose-flavoured rice pudding. It's different.)
GRADE: B+ This place has HUGE POTENTIAL. First of all because they're doing the food right. Let me say that again. The food is as close to authentic as I would like (if not bang on) and the portions are great for amount paid! Plus you can order large quantities with advance notice. Can we say catering?!!
All I can say is: GO! But not on Monday or Tuesday (when you're heading back to FSJ from a weekend in Edmonton or Grande Prairie.) See Curry, Etc owners? Timing is everything.
Curry et cetera
250.786.5211
Bright green building on that weird "L" street corner in Pouce Coupe. Can't miss it.
Northwoods Pizza
First impression. I didn't believe the homemade crust claim. It looked too perfect. Too pre-frozen. Too I'm-trying-to-be-like-Pizza-Hut's-Dip-Dish.
But. The slice DID have the Teenage Mutant Ninja Turtle pizza drip going on. You know the one: pick up a hot, steaming slice and the pie just teasingly drops to your arm, you take a bite and the cheese is so thick is stretches and slides everywhere. It's really beautiful.
But, the cheese is really too thick. In fact, surprisingly, the cheese layer is almost as thick as the crust. And so it sits heavy in the stomach. But the delicious flavour is there. Basil in the sauce, thinly sliced meat that doesn't make you hurl because it's so processed. The dough actually tastes good. Light and heavy married together.
The ingredients are layered like only one other place I've seen. Royal Pizza. Oddly enough I was craving this Edmonton location's goodness that very day. Picture the fresh dough, then some sauce, the "toppings" and then the cheese. Oh yes, the very ingredients you ordered are not visible until you take your first, delicious, hot bite.
Our total price tag for two medium pies was $31.45 with tax. They had a special deal happening. Normally, one large 14" pizza would run you in the ballpark of $25 plus tax.
On their flyer they claim a 10% off pick up orders over $20--guess you have to make sure that happens, cause it wasn't on our receipt. But the flyer also says $2 for delivery. Does that mean you have to tip on top of that as well? I'm divided on the issue.
GRADE: B+ Overall, I would definitely come here again. I like Mom n' Pop places that do it right. But I would still choose Olio's pizza for overall taste and non-heavy factor. P.S. Olio's also has a mighty fine Donair. The onions and tomatoes are way too thick, but the meat and tzatziki taste delicious. About $10 per donair. Thought I'd give Olio's that plug since they are making an effort to improve.
Northwoods Pizza
10627 Alaska Rd
(In the Northwoods Inn)
250.787.9444
But. The slice DID have the Teenage Mutant Ninja Turtle pizza drip going on. You know the one: pick up a hot, steaming slice and the pie just teasingly drops to your arm, you take a bite and the cheese is so thick is stretches and slides everywhere. It's really beautiful.
But, the cheese is really too thick. In fact, surprisingly, the cheese layer is almost as thick as the crust. And so it sits heavy in the stomach. But the delicious flavour is there. Basil in the sauce, thinly sliced meat that doesn't make you hurl because it's so processed. The dough actually tastes good. Light and heavy married together.
The ingredients are layered like only one other place I've seen. Royal Pizza. Oddly enough I was craving this Edmonton location's goodness that very day. Picture the fresh dough, then some sauce, the "toppings" and then the cheese. Oh yes, the very ingredients you ordered are not visible until you take your first, delicious, hot bite.
Our total price tag for two medium pies was $31.45 with tax. They had a special deal happening. Normally, one large 14" pizza would run you in the ballpark of $25 plus tax.
On their flyer they claim a 10% off pick up orders over $20--guess you have to make sure that happens, cause it wasn't on our receipt. But the flyer also says $2 for delivery. Does that mean you have to tip on top of that as well? I'm divided on the issue.
GRADE: B+ Overall, I would definitely come here again. I like Mom n' Pop places that do it right. But I would still choose Olio's pizza for overall taste and non-heavy factor. P.S. Olio's also has a mighty fine Donair. The onions and tomatoes are way too thick, but the meat and tzatziki taste delicious. About $10 per donair. Thought I'd give Olio's that plug since they are making an effort to improve.
Northwoods Pizza
10627 Alaska Rd
(In the Northwoods Inn)
250.787.9444
Wednesday, April 14, 2010
Silver Creek Cookhouse vs. Humpty's Family Restaurant
Battle of the Breakfasts
Silvercreek looks like a trucker's breakfast joint. It's even next to a tire shop (Integra Tire) that services big rigs (which happens to be a plus if your car is being worked on--go grab a pancake and hot chocolate while you wait!) The parking lot is unpaved and the place smells slightly old when you walk in. The decor isn't anything special.
But. Where the time is spent is on breakfast! I'm mostly okay with a dive as long as the food makes up for where nearly everything else is lacking. Sometimes, dives can be the best places to score a great meal.
I've been to this place a number of times over a handful of years. The smiles are plentiful. Those Silver Creek ladies run a happy show. And breakfast is hot and delicious. I wish I could order breakfast all day. I mean, who says the eggs should stop at 2 pm? I heart breakfast restaurants. By 'Breakfast Restaurant' I mean those places that specialize in the most important meal of the day. Generally, across the board, these places do a pretty job with breakfast. My fave at this joint is any combo plate that includes their eggs, potatoes or pancakes. Yum.
Silver Creek Cookhouse is on the pricer side. A group of four eating a full breakfast will run around $60+.
Humpty's
Here's the setting: Saturday morning. Family breakfast outing. High guest traffic. I expect somewhat of a wait to be seated. Nevertheless, a restaurant should probably be on top of their game, right?
This place is laughable It's supposed to be a FAMILY RESTAURANT and yet nothing about speaks of family to me. Sparse, thrift store decor. Something like TEN tables. The one and only time I've been to this chain and location was here in FSJ. With teenagers waiting on tables and practically running around with their heads cut off to the disgusting, foul-mouthed old men who make me want to sanitize my hands when they look at me...well, this isn't a place I'd bring my family OR myself back to. Ever. The food is less-than-mediocre. (Remember my Happy Breakfast Mantra? Not here.) The service isn't even service. I left NO tip and waited way too long for everything because of Ms. Chicken Head forgot everything we told her. Yup. Didn't write anything down. And then she forgot more things during our dining experience. Get this, she didn't even come back for our money. We could have walked out without paying, that's how chaotic this place was being run.
I think I'm a magnet for horrible and yet, in retrospect, humorous dining experiences.
Here's the thing:
I would like to see smaller menus. Have a handful of items to choose from and present them well. Big menus give the customer a chance to get lost, take longer ordering and thus backing up the entire process. Big menus offer a lot more room for staff error--kitchen mistakes, wait staff not knowing answers to basic questions, ordering mishaps, juggling too many fresh ingredients and countering waste.
What I want to see is a two-sided menu and that is all. You know what? You'll also figure out very quickly what your customers love and what they hate. You can rotate a few features every week/month and try on the chef hat that way. SImplicity is the key. Ever been to a home where every wall is covered with something? It's like your eyes don't know where to look and one can't appreciate any beauty. Rather there is confusion and chaos. Same with giant menu. Less is more. Really.
Silver Creek GRADE: B. Develop a small, awesome lunch menu (or get rid of it altogether,) stay open later, and keep up those smiles.
Open 6am -2pm
10104 Alaska Rd
250.785.4888
Humpty's GRADE: Fail. I will never recommend this place and never return. Anywhere. I don't care how many improvements you say you'll make.
Located somewhere along the Alaska Hwy. That's all I'm gonna say.
Ship to Shore II
Five Visit Critique
1. Pile of deep fried goodness to share among friends...tab around $80 before gratuity. Meaty, delicious fish and fries. Table set with an array of condiments.
2. Recipient of complimentary giant sushi combo platter. Impressed in two ways. Wanted more. Wanted to support the establishment.
3. Dined in on sushi with young children. Craziness but great. Owner brought our BBQ eel and shrimp sushi just to try. Despite busyness, stopped by to satiate our sushi questions. All wait staff should know what menu items taste like, textures, allergens, etc. Otherwise, they're just ignorant wait staff--which reflects on the business.
4. Dined in again to try for Indian Candy. Still none after two weeks. Claims of Olympics stealing their orders.
5. Spouse tried for takeout recently. Still no Indian Candy. Look if something is so popular, get it in. Get a new supplier if you're getting the shaft OR take it off the menu for the time being. Stop disappointing the customer.
Improvements: Nobody wants to see the kitchen unless its actually part of the house layout.
Great Aspects: Friendly, helpful owner. Fun decor. Interesting weekly offers to bring people in continually. Fun waitress from New Zealand. Complete with accent.
GRADE: A-. Overall this place is good. Buy fresh seafood, order it fried, sit in a comfortable environment. Obviously I like it enough to frequent it AND I'd choose S2S above Mastaro's Sushi anyday. ANY. DAY.
Ship to Shore II (near Sobey's)
10403 100 Ave
250.785.3839
1. Pile of deep fried goodness to share among friends...tab around $80 before gratuity. Meaty, delicious fish and fries. Table set with an array of condiments.
2. Recipient of complimentary giant sushi combo platter. Impressed in two ways. Wanted more. Wanted to support the establishment.
3. Dined in on sushi with young children. Craziness but great. Owner brought our BBQ eel and shrimp sushi just to try. Despite busyness, stopped by to satiate our sushi questions. All wait staff should know what menu items taste like, textures, allergens, etc. Otherwise, they're just ignorant wait staff--which reflects on the business.
4. Dined in again to try for Indian Candy. Still none after two weeks. Claims of Olympics stealing their orders.
5. Spouse tried for takeout recently. Still no Indian Candy. Look if something is so popular, get it in. Get a new supplier if you're getting the shaft OR take it off the menu for the time being. Stop disappointing the customer.
Improvements: Nobody wants to see the kitchen unless its actually part of the house layout.
Great Aspects: Friendly, helpful owner. Fun decor. Interesting weekly offers to bring people in continually. Fun waitress from New Zealand. Complete with accent.
GRADE: A-. Overall this place is good. Buy fresh seafood, order it fried, sit in a comfortable environment. Obviously I like it enough to frequent it AND I'd choose S2S above Mastaro's Sushi anyday. ANY. DAY.
Ship to Shore II (near Sobey's)
10403 100 Ave
250.785.3839
Wednesday, March 24, 2010
Tony Roma's
Four Different Perspectives for Your Vote
Pub side visit. Decor is more appealing, nicer lights, better colors. Poor service and it wasn't even busy! Possibly intoxicated server. She looked important with a key dangling from her arm, but smelled of cigarette smoke. Major turnoff. Didn't offer specials/features of the evening, didn't upsell drinks or desserts, forgot side items mentioned while ordering, didn't pay attention to drink levels....really, I could go on.
But let's talk about the food.
Burger and the sandwich. We wanted something fast and quick. From the picture, the Turkey Melt Sandwich looked on the light, fresh side. Sort of like a really awesome grilled cheese. This thing was as soaked in grease as it could be. Fake cheese and too much bacon, thick onion slices that no one could bite through without the eyes watering and the throat stinging and too much butter slathered on the grill. Yuck. I hate it when the pictures look so much tastier and prettier than the thing on your plate. Subway, anyone? They do a great job with that.
The Bistro Burger had a much nicer go at it. With caramelized onions, tomato pesto and caprino (think really tangy cream cheese) this one was a winner. This combo complimented the beef quite nicely. Good size and quite filling. The picture and the plate matched.
Room service. Onion loaf. Fast. Threw in extra BBQ mayo. Plus side! Would order at the Pomeroy again.
Take out. Two full orders of those famous ribs. Burned. Taking them out had nothing to do with this quality. I completely understand that my food is going to be on the cooler side with my 10 minute drive home in the dead of winter. I get that. I anticipate it (see previous pizza post with awesome pizza bag. Ninja.) If I was dining in at that particular moment, I would have sent them back and requested non burned beef. Oh yes. I'm that person. But, since TR probably doesn't care about what its customers think (just like every other darned food business in FSJ) we'll have to settle for a little rant 'n rave on THE CRITIC'S website, hmm?
Dine in times three. Overall: Slow service, despite varying levels of customer traffic. Average menu knowledge in staff. Excellent quality in ribs.The biggest missing factor: No Team Players. The wait staff seems to have their own agenda. They don't look out for each other or the customer. The black-clad females around the greeting area don't look the slightest bit interested in making sure guests have a nice experience. Sullen faces, no smiles, attitude problems. I've come in ugly, I'm come in gorgeous, doesn't seem to matter.
As a guest I really don't care if you (the manager/owner) don't have enough staff, product, whatever. Not My Problem. Your problem, comprende? I bring my moula to fill my belly full of meaty goodness. Not to hear about or experience your employment problems. Don't tell me about it. Put on a good show. Manager, take care of me yourself if it needs be.
Another idea, the concept of "open floor plan" in restaurants seems like a great idea IF YOU HAVE A FULL HOUSE AND STAFF TO ACCOMMODATE THEM. Otherwise, as a guest, it seems rather empty and weird. 'nuf said. Put up a few dividers and throw in some shrubbery to offer privacy and a sense of intimacy. We customers will love it. And we'll come back.
Suggestions for future Tony Roma's goers? If you haven't had the ribs you must try them. Don't go to a place that's famous for something and not give it a go.
Let your tip truly reflect how you felt about the service. After being in FSJ over two years now I have not seen ONE wait staff experience that is deserving over the 15% gratuity. Lately, I've been tipping around 8-10%. And NO, do not tip people that are not actually waiting on you at a table. Tip Jars/ tip options at non full-service restaurants is plain tackiness (generally you'll see them at the cash register.) It reflects poorly on the establishment and makes for an uncomfortable situation. You might as well just open your wallet and let them go fishing.
GRADE: C. Fine tune that service and food consistency.
Tony Roma's
11308 Alaska Rd
250.262.2040Tuesday, February 2, 2010
From the Tip Jar
Suggestive Selling Lite: Making Recommendations Without
Turning Off Your Guests
If you've been reading our Profit Tips for very long you
know that we're not big fans of teaching servers to use
suggestive selling techniques as a way pump up their check
averages, tip income and restaurant sales.
While the use of these practices may increase sales in the
short term, eventually, aggressive selling can have the
opposite effect on guest loyalty and repeat business.
If patrons start to sense their server is more concerned
about prying more dollars out of their pocket than taking
good care of them, it lowers the mood at the table and they
may be less apt to return or at least return as often.
However, we also recognize that servers have a responsibility
to guide guests through the menu and make recommendations.
Customers want this and genuinely appreciate servers who do
it well.
Making a recommendation that isn't pushy or sound like a
sales pitch can be as simple as the following.
For example, at the end of the meal, instead of a server
boldly announcing, "Now let me tell you about our fabulous
desserts . . .." how about something more like this . . .
"If you're in the mood for something sweet, would you like
to hear about our award winning cheese cakes?"
Notice the server 'asks for permission' to tell the guests
about the desserts instead of automatically proceeding.
Coaching servers on making recommendations in a tactful
manner can be discussed daily in pre-shift meetings. Once
your servers get it (chances are many already have), they
can be a source for ideas and examples of what works for them.
Wednesday, January 27, 2010
Guest Post: Hospitality Veteran
It doesn't matter what venue you work in. You must know your customers. Know who likes to be greeted as if you have never seen them before and know who likes their drink awaiting them on the table when they sit down. Know who likes what level of familiarity... and when. The "Hey John" in your section might be "Mr. Doe" to whoever he is sitting with. Never assume anything. SMILE. Know that however nice your patrons are to you and whoever they are to you outside, they are not here for you. You are here for them.
When it comes down to brass tacks, what you look like in your booby shirt or a turtleneck doesn't matter when your possibly best tipping customer is craving a steak or wants another drink when his is getting empty.. (1/2 empty, people, never 1/2 full.)
I disagree with this statement. Despite being ravenous or parched with thirst, how the employee is presented will be remembered and affect future visits.
Do not be resentful when they can't remember your name, do not be too flattered when they do. We are creating an alternate reality that our customers (hopefully) want to escape to for awhile when they are seeking their "happy place". Let each night you work your section be a night out for you. Be consistent. Be consistently happy. When asked, you are ALWAYS doing well.
No. Matter. What. ...and MEAN IT.
I have had customers who have asked me for over ten years how I can always be doing well and I tap my head and say "perspective" and they walk away wishing they could be me...
and they tip...and they are mine when there is a recession... and they are mine when their kids graduate...and they are mine when their anniversary comes around...and they are mine when the paper asks "Who is the best?"
Take pride in being able to provide a little time of escapism.
Know who you can crouch by the table with and with which couple you must speak to Mr. or Mrs. first. Always meet the eye of whoever you are speaking to.
Always be a leader with large tables. Only you can dictate how organized a group experience is going to be. Do not be afraid to take charge. Only you will be disorganized if you allow a group to one by one take your shift apart. You will be thanked for the leadership.
All in all, it IS about knowing your customers. Whether it is one individual who will write about their experience in a blog that anyone globally can see, or a company Christmas party that is worth potential thousands to the establishment, through patronage and referrals.
If you can make these people feel that they want to come back and do this again, then you are winning.
-Hospitality Veteran in Ft St John
I love the courage and experience of HV in writing to me. He/she had much to offer in terms of insight and expertise and longevity. I want HV to take care of my next dining party-small or large.
When it comes down to brass tacks, what you look like in your booby shirt or a turtleneck doesn't matter when your possibly best tipping customer is craving a steak or wants another drink when his is getting empty.. (1/2 empty, people, never 1/2 full.)
I disagree with this statement. Despite being ravenous or parched with thirst, how the employee is presented will be remembered and affect future visits.
Do not be resentful when they can't remember your name, do not be too flattered when they do. We are creating an alternate reality that our customers (hopefully) want to escape to for awhile when they are seeking their "happy place". Let each night you work your section be a night out for you. Be consistent. Be consistently happy. When asked, you are ALWAYS doing well.
No. Matter. What. ...and MEAN IT.
I have had customers who have asked me for over ten years how I can always be doing well and I tap my head and say "perspective" and they walk away wishing they could be me...
and they tip...and they are mine when there is a recession... and they are mine when their kids graduate...and they are mine when their anniversary comes around...and they are mine when the paper asks "Who is the best?"
Take pride in being able to provide a little time of escapism.
Know who you can crouch by the table with and with which couple you must speak to Mr. or Mrs. first. Always meet the eye of whoever you are speaking to.
Always be a leader with large tables. Only you can dictate how organized a group experience is going to be. Do not be afraid to take charge. Only you will be disorganized if you allow a group to one by one take your shift apart. You will be thanked for the leadership.
All in all, it IS about knowing your customers. Whether it is one individual who will write about their experience in a blog that anyone globally can see, or a company Christmas party that is worth potential thousands to the establishment, through patronage and referrals.
If you can make these people feel that they want to come back and do this again, then you are winning.
-Hospitality Veteran in Ft St John
I love the courage and experience of HV in writing to me. He/she had much to offer in terms of insight and expertise and longevity. I want HV to take care of my next dining party-small or large.
From the Tip Jar
================================================================
From RestaurantOwner.com - January 26, 2010
================================================================
How to Be a More Effective Restaurant Owner in 2010
One of the biggest occupational hazards in the restaurant
business is the risk of getting so bogged down in the
daily details of running the restaurant that you lose sight
of what you REALLY should be doing.
Owners are particularly vulnerable to this as on any given
day they have loads of tasks and things to accomplish.
However, are YOU the best person to be doing all those
things? Are there items on the list that perhaps are more
important to the success of your business than others?
Here's a good question from management guru Peter Drucker
that would be good to ask yourself at least once daily -
"What can I and only I do, that if done well, will make a
real difference in my business?"
Asking this question should do two things. First, it
should make it evident if there's anything on your list
that perhaps someone else could do so could work on
something more important.
Second, it would highlight those tasks that SHOULD be YOUR
highest priorities because they would lead to more benefits
or higher returns to your business.
The start of a new year is the perfect time to begin
asking yourself this question until you come up with
specific, clear answers and then get to work on them
one at a time until each one is completed.
Identifying and focusing on those tasks and activities
that only you can do and that will yield the greatest
returns will make you a much more effective owner and
will give you a better shot at a more successful 2010.
Monday, January 4, 2010
J.D. Fitzgerald's
This place is a looker. I'll admit it, I'm a sucker for red tones and I wanted to go inside just because of the outside. Yes. I did judge the book by its cover. It was a great cover, okay?
The interior did not disappoint. We entered from the hotel lobby and if you remember White Spot's claim of the space.......well, they didn't claim the way JD's people have.
There is an entry hallway leading to what I call the Library Dining Room. There is some great attention to detail along the wall. Check it out.
However, although about 20+ people can be seated here, that's apparently where the creativity and money stopped flowing. Put up a few half-wall dividers in there so people can still experience coziness without having to go to the pub side. Please.
The pub side. Much more exciting. More more money on this side. Every surface has been looked after. The ceilings are my favorite. I felt like I could have been eating somewhere underground in Europe....but, like, a clean version. There was also a (very small) spot for the live music that night. Still cool.
The staff we dealt with were nice. But really, what is with the trend of boobs and legs all over the place? Didn't know we accidentally arrived in Hooters or Earl's. Yuck. Unappetizing. And where are the equal rights in that dress code?! For once (or twice) I want to be served by a male server in short shorts. Leggy hair and all.
See my point?
Onto the food (seeing as how our appetites have been thoroughly whetted) and the menu. Short and concise. Not too many things to choose from. The restaurants with a menu BOOK already have a problem. Too many menu items= too much inventory, too many flavours overlapping, too much overhead, too many things to micro manage, problems with quality control. Not to mention that a chef (I use that term very loosely around FSJ) probably CAN'T produce excellence with too many menu items.
That being said, we decided to be part of the entire experience and order from the JDF's "favourites" section. None of the dishes had been experienced previous. Order up for Bangers and Mash, and Yorkies. We also tried an Asian chicken appetizer. Pretty spicy for the average person, but delicioso still the same--a nice touch with the shaved green onion.
Side note: Sometimes I like to ask the server questions like, "What's the best thing on the menu?" or "What is the most ordered?" or my favorite: "What would you suggest?" Open-ended questions will tell me how much training and knowledge the server has. The response I have the most disdain for is, "I've never had that, so I don't know."
Dear Management, How in the world do you expect to sell lots of product with uneducated staff? Inform them, let them taste samples-especially the big ticket items and popular items. Wait staff should be able to describe the dish and answer questions about it. This really annoys me as a consumer. ~~Upset in FSJ
Nothing sells better than knowledge and confidence. It would greatly help if it tastes excellent, too.
Back to the Bangers and Mash. That's 'fancy' for sausage and mashed potatoes served with a side of beans. The dish was mediocre, the sausage being the spotlight of the entree. The beans were so shameful.....I would bet my first born they opened a 'No Name Tomato and Bean' can and squirted a bit of BBQ sauce in it. I didn't know The Wholesale Club offered Restaurant In A Can.
Not off to a great start.
Every item on the plate is part of the presentation and must taste incredible on its own.
Next in the line up was the overdone Yorkshire pudding with a tablespoon of Shepard's Pie within each of the three breads. Quite possibly the most expensive beef I have ever purchased. A girlfriend of mine makes a knock out Yorkshire pudding. Recruit her immediately, JDF's.
I really, really wanted this experience to be awesome. I wanted a favorite place in FSJ that did everything wonderfully and I could brag about to my friends.
GRADE: C. Did JDF's run out of money for menu development? The place looks great, but so far, the food isn't so hot. However, because the decor is so rockin', I'll probably give it another shot in the future...but not too soon.
J.D. Fitzgerald's
9830-100th Avenue
250.787.0521
The interior did not disappoint. We entered from the hotel lobby and if you remember White Spot's claim of the space.......well, they didn't claim the way JD's people have.There is an entry hallway leading to what I call the Library Dining Room. There is some great attention to detail along the wall. Check it out.
However, although about 20+ people can be seated here, that's apparently where the creativity and money stopped flowing. Put up a few half-wall dividers in there so people can still experience coziness without having to go to the pub side. Please.
The pub side. Much more exciting. More more money on this side. Every surface has been looked after. The ceilings are my favorite. I felt like I could have been eating somewhere underground in Europe....but, like, a clean version. There was also a (very small) spot for the live music that night. Still cool.
The staff we dealt with were nice. But really, what is with the trend of boobs and legs all over the place? Didn't know we accidentally arrived in Hooters or Earl's. Yuck. Unappetizing. And where are the equal rights in that dress code?! For once (or twice) I want to be served by a male server in short shorts. Leggy hair and all.See my point?
Onto the food (seeing as how our appetites have been thoroughly whetted) and the menu. Short and concise. Not too many things to choose from. The restaurants with a menu BOOK already have a problem. Too many menu items= too much inventory, too many flavours overlapping, too much overhead, too many things to micro manage, problems with quality control. Not to mention that a chef (I use that term very loosely around FSJ) probably CAN'T produce excellence with too many menu items.
That being said, we decided to be part of the entire experience and order from the JDF's "favourites" section. None of the dishes had been experienced previous. Order up for Bangers and Mash, and Yorkies. We also tried an Asian chicken appetizer. Pretty spicy for the average person, but delicioso still the same--a nice touch with the shaved green onion.
Side note: Sometimes I like to ask the server questions like, "What's the best thing on the menu?" or "What is the most ordered?" or my favorite: "What would you suggest?" Open-ended questions will tell me how much training and knowledge the server has. The response I have the most disdain for is, "I've never had that, so I don't know."
Dear Management, How in the world do you expect to sell lots of product with uneducated staff? Inform them, let them taste samples-especially the big ticket items and popular items. Wait staff should be able to describe the dish and answer questions about it. This really annoys me as a consumer. ~~Upset in FSJ
Nothing sells better than knowledge and confidence. It would greatly help if it tastes excellent, too.
Back to the Bangers and Mash. That's 'fancy' for sausage and mashed potatoes served with a side of beans. The dish was mediocre, the sausage being the spotlight of the entree. The beans were so shameful.....I would bet my first born they opened a 'No Name Tomato and Bean' can and squirted a bit of BBQ sauce in it. I didn't know The Wholesale Club offered Restaurant In A Can.
Not off to a great start.
Every item on the plate is part of the presentation and must taste incredible on its own.
Next in the line up was the overdone Yorkshire pudding with a tablespoon of Shepard's Pie within each of the three breads. Quite possibly the most expensive beef I have ever purchased. A girlfriend of mine makes a knock out Yorkshire pudding. Recruit her immediately, JDF's.
I really, really wanted this experience to be awesome. I wanted a favorite place in FSJ that did everything wonderfully and I could brag about to my friends.
GRADE: C. Did JDF's run out of money for menu development? The place looks great, but so far, the food isn't so hot. However, because the decor is so rockin', I'll probably give it another shot in the future...but not too soon.
J.D. Fitzgerald's
9830-100th Avenue
250.787.0521
The Curry Fix, Edmonton
Need a recommendation for your stay in Edmonton? If you're in the West End, The Curry Fix is worth the effort. So much so that you'll be bringing your friends for firsts while you enjoy seconds.This. Place. Rocks.
From the outside, you might miss it because of the location.....it is one of dozens packed into the classic strip mall scenario.
As you approach you'll find a menu greeting you through the glass. I love this idea--and many restaurants do this. As a potential patron, one can grasp the overall feel of a dining establishment without actually having to go through the hassle of being seated only to find you'd rather be someplace else.
You walk in and find open seating and warm welcomes from the staff and/or owner. The place smells wonderful. All sorts of East Indian spices waft through the air awaiting your palate. The decor is simple, fresh, modern and splashes of eye-catching photography dot the warm-coloured walls.
Try the Butter Chicken and Naan Bread. And order up a side of Basmati Rice, too. (This dish is like me telling you to order the Chicken Fettucine Alfredo and Breadsticks at a knock out Italian place.) It's a signature dish and done well. A creamy, rich balance of savory and spice.The Samosas (wrapped mashed potato and veggie with Tamarind sauce) and Aloo Gobi (Marinated cauliflower and potato chunks with cilantro) are tasty, too. Quite strong, yet appropriately balanced.
For dessert, let the creamy, mango rice satisfy your sweet craving. Not too strong and very different.
And there's even the option for a lunch buffet, around $12, during the week! A great way to try 10+ dishes and bring you back for that romantic evening for two.
A more-than-enough meal for two will run around $30--that's about HALF what you'd expect to pay at a full scale restaurant like New Asian Village. Don't get me wrong, I love NAV, too. But Curry Fix strikes the right balance between price, experience and tasty goodness.
GRADE: A- Check it out and rave about the awesomeness!
TIP: Find a different place to store the extra chairs......it's quite an unsightly thing to greet customers in the space that looks like its meant for a hostess stand.
The Curry Fix
616 Riverbend Square
Edmonton, AB
780.438.1008
Marble Slab, Grande Prairie
Generally speaking, this place has been on my favorite list for years. There are so many flavours to choose from, dozens of ways to mix in toppings, a handful of various cones and a fun, bright atmosphere. Love the creative display of candy. I can't even begin to list the top combos, but let's just say that Cake Batter is good. Really good. Sans raw eggs!
Things to fix (every location:)
The punch card scenario. It's really irritating as a repeat consumer to be limited to one location to redeem a free ice cream. Not only that, but to put an unreasonable expiry date on the card. Really, who is going to buy SIX giant ice cream combinations in a few months. Sort of silly.
South Common: Unkempt teenage/adult employees. Remember the days when combed hair, non-denim wearing, clean shaven, and smiles were basic standards for selling a product? To be honest, I was sort of grossed out to have these type of people scooping up my potential food item.
It gets better.
The floor is dirty. Not the type of dirty that just happens from a little foot traffic. VERY dirty, as in hasn't-been-mopped-all-day DIRTY. Kind of makes me want to eat some ice cream. Yum.
One of three teenagers plops himself in front of the cashier till/computer and commences internet perusing. Yes. Where I could see and also while we were enjoying our recently purchased product. Of course the other unkempt teenagers couldn't keep away from such an exciting event and so they gathered together.
The whole South Common experience was quite ridiculous and I won't be going back to that location. Too bad Mr/Mrs Franchisee. If this is how that location is run, you'll be out of business soon.
GRADE: A- I'll stick to my Grande Prairie or Whyte Ave locations, thank you very much.
Sticker price: around $8-$10 for the works.
Royal Oaks (on the Bypass, across from Joey's Only)
10416-116 Avenue
Grande Prairie, AB
780.532.4140
Things to fix (every location:)The punch card scenario. It's really irritating as a repeat consumer to be limited to one location to redeem a free ice cream. Not only that, but to put an unreasonable expiry date on the card. Really, who is going to buy SIX giant ice cream combinations in a few months. Sort of silly.
South Common: Unkempt teenage/adult employees. Remember the days when combed hair, non-denim wearing, clean shaven, and smiles were basic standards for selling a product? To be honest, I was sort of grossed out to have these type of people scooping up my potential food item.
It gets better.
The floor is dirty. Not the type of dirty that just happens from a little foot traffic. VERY dirty, as in hasn't-been-mopped-all-day DIRTY. Kind of makes me want to eat some ice cream. Yum.
One of three teenagers plops himself in front of the cashier till/computer and commences internet perusing. Yes. Where I could see and also while we were enjoying our recently purchased product. Of course the other unkempt teenagers couldn't keep away from such an exciting event and so they gathered together.
The whole South Common experience was quite ridiculous and I won't be going back to that location. Too bad Mr/Mrs Franchisee. If this is how that location is run, you'll be out of business soon.
GRADE: A- I'll stick to my Grande Prairie or Whyte Ave locations, thank you very much.Sticker price: around $8-$10 for the works.
Royal Oaks (on the Bypass, across from Joey's Only)
10416-116 Avenue
Grande Prairie, AB
780.532.4140
Wok Box, Grande Prairie
This place is fun.
Lots of red in their tasteful decor, variable seating options, open kitchen, menu diversity. I really can't say enough good things about Wok Box. And they even have the classic, fun "Chinese" takeout boxes, complete with chopsticks. Like I said, fun.
What's extra great about Wok Box's food is the fresh factor. You can actually watch the fresh vegetables being tossed around in the giant wok.
Some of my personal faves:
Mongolian Beef and Broccoli with the skinny noodle (its on the spicy side)
Butter Chicken--very creamy, but skimpy on the chicken.
Make sure to grab some fresh lime wedges to bathe your noodley goodness in. You'll thank me.
I usually grab some takeout on my way back from Grande Prairie. Forget Subway. Actually, they were forgotten years ago in my book. But anyway. Head over to Wok Box next time you're in GP and think of me, your FSJ Food Critic.GRADE: A- This place can be on the pricey side. Quite honestly, for a few dollars less per box, I would be a very happy Wox Boxer.
Sticker Price: without extras--around $24 for you and a date.
Wok Box
104-10915 104A Avenue
Grande Prairie, AB
780.532.9269
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