Comments on: Battling Conflict at the Restaurant

By: Natasha

Natasha — Fri, 18 Dec 2009 22:35:58 +0000

Though I didn’t see the dish myself, it sounds to me like the chef just had a bad day. Like you, I am also a trained chef … so I know how easy it is to turn away from the stove for a few minutes, only to find a pot of rice pilaf sitting where you left your risotto! But seriously, it could have been a busy night, or he could have been short-staffed – any number of things could have happened in the kitchen to prevent a cook from diligently stirring the rice into creamy perfection. Or maybe you’re used to the carnaroli variety, and perhaps this chef prefers to cook his risotto with vialone nano … who can say?

In other words, I think if you “genuinely” like the place, then one plate of not-bad-tasting rice shouldn’t be enough to keep you from ever going back. Give the place another shot!

By: Frank Sansotta

Frank Sansotta — Fri, 18 Dec 2009 21:46:16 +0000

Hey Ralphie do you have a restaurant background?

By: Frank Sansotta

Frank Sansotta — Fri, 18 Dec 2009 21:40:04 +0000

I’m thinking of giving him a call? or should I just mention it casually to him the next time at the restaurant???

By: Melissa

Melissa — Fri, 18 Dec 2009 17:50:39 +0000

This reminds me of the last time I sent back corked wine. Of course, the scenario is different — the wine director/somm doesn’t make the wine, but a slip of due diligence to check wine served by the glass should be as rigorous as wine opened by the bottle. The said restaurant was recently named the best new resto in NYC and we started with two glasses of Prosecco. Corked as all out. Clearly, I alerted our somm and he gracefully (and apologetically) removed our tainted wine. We ordered two fresh delicious glasses of the same Prosecco and moved onto a bottle of Tiefenbrunner’s Feldmarschal 2007. The rest of the evening was error free and the mishap retreated from our thoughts. And I attribute this to having said something instead of unhappily living through it. Bad wine or food is never worth it. I think feedback is definitely key.

By: Ralphie Incognito

Ralphie Incognito — Fri, 18 Dec 2009 17:33:15 +0000

Frank,

You should’ve told the manager, “in terms of creativity, not creative at all”

By: Frank Sansotta

Frank Sansotta — Thu, 17 Dec 2009 23:44:52 +0000

Keith,
Have you ever been in a similar situation?

By: Keith Hickson

Keith Hickson — Thu, 17 Dec 2009 22:54:15 +0000

I agree with Mr. Lamonaca. Everyone is entitled to a bad day so if you present your issues like a gentleman then I think the manager would appreciate the feedback.

By: Christy A. Canterbury

Christy A. Canterbury — Thu, 17 Dec 2009 18:02:15 +0000

By the way, though I am not a risotto fan, I absolutely love your passionate description of this dish: “It wasn’t that gloriously relaxed ooze of Carnaroli, wafting truffle and glowing with a sheen of butter.”

By: Christy A. Canterbury

Christy A. Canterbury — Thu, 17 Dec 2009 17:59:41 +0000

I vote for a return trip. When you ask the manager to order for you, specifically mention you’d rather not have risotto again. You’re likely to be asked why (and if not, you can always offer the reason.) It’s the perfect moment for the restaurant to regain your faith…or for you to reveal their identity to save the rest of us!

By: Anthony Lamonaca

Anthony Lamonaca — Thu, 17 Dec 2009 17:54:33 +0000

Personally I go back because I know that everyone has an off night from Jeter to Jefferson [Thomas that is]. I also feel it is my absolute duty to alert the manager to the fact that dish is sub par. If I like him/the restaurant I owe it to them in order to correct the faults in the dish or to alert me that both he and the chef feel this is the proper presentation. If they feel this is correct than I order for myself next time or stay home with my arborio or carnaroli and stir away.
Francesco, you should also know that buffalo can never make mozzarella but that bufala mozzarella outside Capaccio is sublime.

Salute’, nice job and keep up the interesting writing.