I had lunch at this restaurant where Da Vinci used to stand on Wednesday. I had a cheeseburger with home made chips and a beverage for $9. The burger was well cooked and came with field greens, gouda cheese and fried onions. The meat was sort of meat loafy (which we agreed was caused by the Worceister marinade). It wasn't bad or good - just different. It came in a large, fresh roll. The place has obviously not been washed since the days of the Pony Express (which is what one imagines when one enters this saloonish environ). The only decorative change is the local art pimped out on the walls. There is no underlying message with the decor. It's dark and eery. The service though extremely polite and working at full capacity, needs some attention. One person can not handle 30+ patrons. I waited almost an hour. Other tables had to ask for their meals to be wrapped up because their lunch hour had come and gone while waiting. Hopefully, they can add people as business picks up. It feels like friends and family now.
All in all this is a foodie place. The chef/owner obviously cares for nothing except the food. I would try his impromptu wild game nights if you can stomach the $60 entrance fee. They are probably good. They also have a nice selection of obscure micro brews. Let's hope they get enough patient devotees.
3 comments:
I have some corrections and comments about your review of Stone's Throw Bistro.
1) There were less than 20 people that day (19 to be exact) inside and outside including yourself.
2) The table next to you was the only table that had food boxed up and that was only due to a schedule change on their part. They had to cut their lunch short.
3) The day you came in, was the first day of our new menu, so yes, things were running a little slower that usual. This is not an excuse, it is a reason. It is like having your office totally re-arranged and then asked to give a presentation.
4) Yes, we do care a lot about our food. We use quality ingredients and put a lot of time and effort
in producing a quality meal.
5) The "bling" on the wall is free exposure for local artists who would otherwise have to pay to show their work. It is correctly called "supporting your community".
6) The building was built in 1905, and the materials are very old. This makes it harder to clean and to look clean. I assure you though I spend almost 2 hours before each shift cleaning.
7) The building does have a certain charm, which changes daily due to the fact the building is haunted. Whether you choose to believe or not, the atmosphere of the restaurant is set by our ghosts.
8) As for the beer pairing dinner, the price tag includes four courses , all the alcohol, and dessert. If you went anywhere else of quality, it would be that much or more. We have also reduced the price to $50.
On a closing note, I have been in the hospitality industry for over 13 years and have personally waited on many a food critic. My observation is what "food critic" only orders one item off the menu, claims he has little to no cooking experience, and then proceeds to write a food review. Unfortunately for you, if you only care about the decor of an establishment, you are going to miss out on a lot of great culinary delights of little hole-in-the-wall restaurants.
I think a "real" food opinionater (as GWB would say) is not supposed to respond to responses. But since you have exposed me as the fraud that I am, I felt liberated from the rules of decorum. As you have surmised I am just an angry, delusional, narcissist striking out whomever is in my path. I have no culinary training. In fact, I was born without taste buds. I just wanted some attention and thought that writing a critique of my action packed culinary adventures in bum fuck Orlando was the surest way to realize that goal. I honestly thought the only qualification was being able to move my thumbs up or down. Imagine my surprise when I couldn't find that emotican. You and any other reader should ignore anything I write. It has absolutely no value. I was born and bred on white bread and bolgna. I didn't go to my first restaurant until I was 28. And that was a Dairy Queen. Often times I just pretend to go to the restaurant in my mind and then I write about my dream. It's so much cheaper that way.
In all seriousness, I thought I gave you guys one of my more positive reviews. It was supposed to be anyway. If anything I thought I was making it clear by contrast that I enjoyed the food (and similar "holes in the wall")so much that I overlooked the other sartorial elements and quick execution that others may expect in culinary production. I was just trying to get those types of people to look past the presentation. In 13 years you must have learned that people buy the "sizzle" a lot more often than they buy the "steak". I'm not saying that it's right. It just is. I do have two rhetorical questions for you. 1. Is a good defense to the charge of slow service that there were actually less people there than accused of? 2. If food critics always eat multiple menu items don't they stick out like sore thumbs? I think my way gives me a better chance of getting a typical service.
Finally, I already rated Gio's (it seems like both of our identities are out) so don't look for a review on them. Isn't it funny that I read this after I ate there. I will check my stool for razor blades.
Haha.:) Most people don't even bother to remember what their server looks like. I couldn't resist breaking the fourth wall if you will. I never said your review was negative, just inaccurate. I do appreciate all your positive commentary though.
As for Gio's, it is a new building, the owner has good tastes in decor, and the menu is solid. I am not worried about Gio's.
Don't worry about ordering numerous dishes. People do it all the time, especially when trying the new menu for the first time.
As for that day, I know things went rough. I am not proud about it, but I did the best that I could with little to no support(ex:busser, hostess, server assistant, etc.).Believe me, servers are given a lot of incentive not to screw up, because we are called out immediately on it and lose money on top of it. Everyone "busts our balls"- the customer first, the floor manager next, other servers, etc.
All in all, I hope you come back to Stone's Throw Bistro and give us another chance.
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