Consistently Inconsistent
con¡sist¡ent /kÉnËsÉŞstÉnt/ -adjective
constantly adhering to the same principles, course, form, etc.
As a person that is regularly asked for restaurant suggestions, I often feel like I must follow my recommendation with a comment that includes a statement something like âon my visitâ or âin my experienceâ. Recently I sent an acquaintance of mine and a party of seven eager out-of-town diners to a restaurant that hovers near the top my âfavoritesâ list. After their visit, I was utterly disheartened to hear that the bulk of their experience was negative and that they felt that their evening had been ruined by poor execution on the kitchen's behalf and a waitress with haphazard skills and no personality to make up for it. Unfortunately, that is the second time I have heard such a report from an innocent diner I unwittingly referred to this restaurant, which leaves me disinclined to send anyone there again.
In my opinion, if there is anything in this city that almost all of our restaurants suffer from, it is a lack of consistency. I absolutely hate to admit that, nonetheless say it in a public forum, but it's a conversation that I find myself having on a âconsistentâ basis with restaurateurs, chefs and the general public. There are a handful of places that obviously escape this scrutiny, consistency being one of the reasons why they are both popular and highly rated by both critics and diners. Just for the record, I must add that there are also plenty of busy, heavily championed restaurants out there that are, well, no good.
Every chef has bad days, as does every server, manager, bartender and host, but it doesn't make it any less unfortunate to be on the receiving end of that. I feel that consistency can be accomplished (or at least increased) by streamlining the menu and diligently providing thorough training.
Tight, simple, clean menus are hard to find. Many of our restaurants stretch themselves (and their food cost) too thin by offering too many items, dishes crowded with thirty seven or more ingredients, and/or menus that are simply all over the place. I firmly believe that the key is to find something you do well, and do it right over and over again. That doesn't mean establishments should never change their menus, please don't think that I would ever suggest such a thing. An accomplished chef or passionate cook can certainly concoct and hone a fresh, evocative menu that encompasses this principle on a seasonal basis.
Though I dislike chain restaurants, I feel that one of the reasons they are so successful is that you can order alfredo at Olive Garden or potstickers at Friday's, be it here in Buffalo or Timbuktu, and you'll get the same thing every time. Granted, the food is often boring, heavy handed and a sad, thin interpretation of a dish that would actually taste good had it been prepared by a real restaurant, but you know exactly what you're getting; there are no surprises, either good or bad. The meal will not only mirror that of every other person ordering it around the country, it will taste exactly like it did when you first ordered it in 1984 I'm not suggesting that food prepared in independent restaurants should be dissected and turned into a scientific calculation of weights and measures, simply that consistency has led to the success and proliferation of these loud food factories.
Another one of the reasons chains are successful is because of formulaic, no-loose-ends training. Granted, it likely consists of a three ring binder written at a third grade reading level and countless hours of boring video tapes with poor production value, but it still serves a purpose. In independent restaurants, newbies generally have a few days to play âmonkey see, monkey doâ before they are unleashed on the public. I'm not suggesting that there are not millions of servers and cooks who are completely competent and able to do their job exquisitely with this type of training. However, training isn't just about knowing where the right buttons on the Micros system are and where the clean linen is kept; in the front of the house it's about appearance, how to talk to the customer and the kitchen, thorough knowledge of the menu and wine list and dealing with problems as they arise in a professional and appropriate manner. In the back of the house it's about communication, organization, focus, the drive to learn, following direction, cleanliness, working as a team and understanding and implementing the chef's standards. All of which, when done well, makes the guest's experience seamless and the business run smoothly.
Any good business, restaurant or otherwise, should be able to run without a hitch in the absence of the boss. All too often, that is not the case. The chef takes a night off, the dishwasher calls in sick, a new server is left on their own too soon, a loud and disruptive customer isn't dealt with properly, each of these incidents, and a multitude of others, can cause the whole meal to fall apart for the consumer. I understand that turnover in restaurants is staggering because the whole industry is transient. I do, however, firmly believe that empowering employees through good training and the pride they can take in working for a consistently top notch, well-run restaurant would seriously decrease the rate at which staff took flight.
I want to see Buffalo's restaurant scene thrive. I think that developing consistency in our restaurants will play a major part in accomplishing this goal. Buffalo's food culture is about more than wings and weck- we all too often sell ourselves short as often as the rest of the country does. At a recent charity dinner, I sat a table of people from the city of Rochester. Halfway into the evening, the real foodie of the group turned to me and said, âAre there any good restaurants in Buffalo?â The tone of her question was not that of âWhere are the good restaurants?â or âTell me about your favorites,â it was a wide-eyed, and somewhat surprised response to the prospect that such a thing may exist.
Let me wind up by saying that I have never owned a restaurant and am not a professional chef. I do spend most of my day in the city's kitchens and at its tables. I love my chefs, consistent or not. Almost everyone in the industry that I know personally is passionate and works their tail off five or six days a week to little fanfare for the sake of food, Buffalo and their customers. They are dedicated and always striving to achieve perfection, or at least a close approximation. In the last year or so that I've been YUM editor, I've met only a handful of rude and arrogant restaurant people. I figure that they are probably like that with most everyone. I simply don't go to their restaurants and the fuel for this article may include them, but is in no way pointed at them directly.
With no offense intended toward anyone or any establishment in particular, I would like to be able to offer people wholehearted recommendations to favorite restaurants without hesitation- and I'm sure you would too. I do think that there is a good handful of places that have the consistency thing under wraps. So I want to hear from you, YUM readers, what do you think--who in the city has got it right?
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al-alo
Taste of Thai on hertel, NEVER< EVER a bad meal. and i can bring my own booze!
India Gate on Elmwood, always a winner.
Sterling Place, their burgers and beers never disapoint, and the service is consistant. consistantly slow. but consistant, nonetheless.
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buffalocat
I agree with al-alo on India Gate, and I'd add it's neighbor, Saigon Cafe, which not only serves great food consistently, but has a friendly, informative staff who is willing to help you order, or make as many substitutions as you'd like.
I know Kuni's isn't a sit-down place, but I've never had a bad item from the establishment.
As for the more upscale places? I think that's where you run the risk of being disappointed. It's tough to shell out serious cash for a meal that you expect to be fabulous, and end up with a lackluster experience - I think it hurts more than when you've only spent $25.
But I'd vote for Coda and relative-newcomer Sample. I've been to both muliple times, and for good reason. The food and the service have been consistently outstanding. Because they have only 5 entrees that change totally from week to week, Coda is probably best left to adventurous eaters who are willing to take risks (I once ordered a Bananas Foster stuffed pork loin, even though it sounded bizarre, and it turned out to be one of the best meals I've ever had), but at least you know the offerings will be well-executed. Sample also has a limited, ever-changing menu, but each bite of food (and each piece really is only a bite or two) is so packed with flavor that everyone I know feels satisfied after leaving the place.
Before I moved back to Buffalo, I listed Mothers and Left Bank among my favorite restaurants and would try to visit them when in town, but in the last year, each time I've dined at these spots, I've been thoroughly disappointed - though I will admit I'm more disturbed by the staffs' attitudes than the food. I also suffered the shame of sending a friend and her family to Mothers for a celebration, and having them report back that they all had a terrible time. Anyone have any comments on these places?
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BuffedOut
Christa, this is a very well-written and provocative article. All of your points are spot-on.
All restaurant owners should be humble. Operating a successful restaurant depends upon many factors, but no one more important than respecting the diner. No one owner should ever think that their product is above criticism. Arrogant owners must realize that they serve at the pleasure of the diner. I have eaten in the restaurants of a number of so-called star chefs. The ones that I have encountered are approachable and responsive.
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ChristaSeychew
Sadly, buffalocat, I hate to be the one to tell you, but The Coda has closed its doors permanently. I have heard rumor that there's a chance we'll find Chef Roo in an area kitchen in the near future. We'll let you know as soon as we can confirm that.
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vivian
Agree on Indiagate, but have found Saigon Cafe to be inconsistent.. Also vote for Tempo and Fiddleheads.
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zen
Great article. That's been the hallmark of Buffalo restaurants for quite some time though and the killer... the prices that more and more establishments are charging is out of control.
I can't speak for the author, but I don't think she was talking about the quality of burgers and beer.
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ChristaSeychew
zen,
I see your point, but in Buffalo, the quality of burgers and beer (ever seen a dirty tap line?) can be equally inconsistent, no doubt about it.
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salamooch
bcat, LeftBank: the place LOOKS great, I love the PLACE. Very cool. The food however, amateur at best. No biggee, kinda early 90's style. Mothers: the menu READS good, but the food isn't executed all that great. I had sweetbreads one time, poorly prepared. Plus, you can't bring your own wine. And when I tried to, I was lectured that it's like bringing your own food to a restaurant(???). Even Oliver's: Great SOUNDING menu, but amateur mistakes: gritty frisee, overcooked quail. My advice: work at some high end restaurants outside of Buffalo and bring your knowledge back..........
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dannynoonan
I would be curious to know whether you have actually ever worked at every position in a restaurant including the kitchen, service, behind the bar etc. to write such an insulting article. I love that you have --without a thought --taken the complaints of your acquaintance and diners as true without any actual follow up or research. Oh, but wait you heard from someone else the same complaints, i guess tyou were able to back up hose complaints. It is sad that for such a pro-buffalo restaurant site that this article would fail to even consider or even acknowledge that there are diners who are never happy, who are arrogant yet have no knowledge as to the food they ordered or the style in which it is prepared and those diners who go out just to hear themselves complain and snap their fingers people. Your article also fails to mention diners who are so demanding on servers and staff that they become flustered because nothing they do is ever good enough for these people. I am out at restaurants in the City at least 3x a week and while I have had an occassional not so great dish at restaurants there has never been a point to which any of the restaurants I frequent rise to the level of consistent. As somebody who claims to want "to see Buffalo's restaurant scene thrive" bashing City restaurants as suffering from a lack of consistency is just plain wrong.
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EricOak
Good article. Restaurants, maybe more than anything else, shape the impressions of people visiting a city, and while Buffalo has some good places, there is real inconsistency in the food and service here. That's probably true for most cities, but I don't care about them. We need to make people doing business or touring in Buffalo feel that we understand service, style, and atmosphere. I wish the Elmwood restaurants in particular would pay more attention to ambiance--get rid of the techno and disco music if you' re an upscale place. Put on real (not airport) jazz or standards or classical music. Clean the menus or replace them if they're dirty, make sure water is served immediately and that drink orders are taken within a minute of guests sitting down. And as the article says, simplify and freshen the food.
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ChristaSeychew
dannynoonan-
I don't think I understand how this sentence fits into your statement: "I am out at restaurants in the City at least 3x a week and while I have had an occasional not so great dish at restaurants there has never been a point to which any of the restaurants I frequent rise to the level of consistent."
This article isn't about bad customers- a topic that I have discussed both online and in print, it's really about consistency. As far as the complaints I've heard from others, they are just that, complaints I've heard from others, but they matter. Those people will now tell many more people about their bad experience than they would if they had had a positive one (that's a proven fact in the service industry). Perhaps I should have made it as clear that I myself am sometimes disappointed by the food at a restaurant.
I have worked in numerous restaurants in addition to owning two small businesses, both food related. I also went to culinary school though I don't consider myself a chef. I have been in the service industry all of my life with the exception of the last few years. Am I a restaurant industry professional? Certainly not. Do I know about the basic functions of a restaurant and the stress of difficult customers and staff shortages, absolutely. I also know a well-prepared meal when I taste it. But enough with the resume.
Every restaurant owner I know works hard to please their customers. Even the difficult ones can often be dealt with in a way that makes them want to return. Granted there are chefs and owners that have the attitude that unhappy customers are often unhappy people and that they can't be reasoned with and sometimes they're right.
This article is intended to open a forum about local restaurants as evidenced by my last sentence in this piece: "So I want to hear from you, YUM readers, what do you think--who in the city has got it right?" I have tremendous regard for almost every restaurant person I have ever met, I think that any YUM reader clearly sees that. My job is to write about the city, that is why I left out that consistency, in my opinion, is a problem in the 'burbs as well.
I'll bow out now, but thank you for staying tuned to YUM and being engaged enough to care and comment.
When Michael Ruhlman comes to Buffalo for dinner, where would you take him?
Finally, even if you're the best, it doesn't mean that there isn't room for improvement.
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ChristaSeychew
dannynoonan-
P.S. ...and I'm not talking about you. ;)
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buffalocat
dannynonan,
I think Christa writes a great response to your critique, so I don't have much to add. But since I previously commented on my not-so-great experiences at restaurants that I had previously enjoyed, I'll respond as well. I have worked as a hostess, busser, bartender, and waitress at upscale restaurants in Colorado, Western New York, and New York City. I completely agree with you that patrons can be incredibly difficult, and I have stories from my years in the industry that raise eyebrows. So when I enter an establishment, I go out of my way to be accomodating, especially when it's a busy night - because I know how crazy things can get. I also try to always give staff the benefit of the doubt - I remember nights when the absolute last thing that I wanted to do was interact with people...everyone has bad days, right?
When I noted that I was not pleased with my last few visits to both Left Bank and Mothers, I was basing it on my own experience at those locations. I could provide specific details, but that really isn't the point. The point really is that these locations were unable to consistently offer the positive dining experience I'd had prior. I am not a wealthy person - I can afford to go out to a nice place only once a week, even though it's something that I really enjoy. So when I pick a spot to go to, I am not there to be a diner who is never happy, nor am I arrogent enough to think I know a tremendous amount about the "food I ordered", and lastly, I would absolutely hate to hear myself complain and snap my fingers at people, so lucky I can count myself out of ever having that experience. But what I do want is to sit down with my companions, enjoy some great conversation over some wonderful food, and leave the restaurant feeling my time and money were well spent. So I'd like to know which spots people find can consistently offer this, in their own experiences.
Thanks, Vivian, for the Tempo report - I have a gift certificate to the restaurant, but still have to get there. I'll be going there next!
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Matthewjohnp
I have never had a bad meal at the Rue Franklin or Kuni's, which are in my opinion, the best places to eat in Buffalo bar none. All the other places are hit or miss and I mean all the other places. Joel & Kuni should be teaching master level cooking classes for all the other chef's in Buffalo.
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dannynoonan
Sorry for the typo I meant "inconsistent" . There is not much an owner or chef can do if the customer is just an unhappy person and if the complaint is not valid ----I am sure if you have any suggestions as to what they possibly could do they would be more than happy to listen to those suggestions. There are those people who want to try something new and when they don't like it complain that there is something wrong with it, every restaurant I know makes every effort to please their customers whether or not the complaint is valid. But there are still many people who go out to a restaurant, plan on complaining before they even get there - end up having the check or some portion thereof comped which was their goal in the first place. The blanket statement that restaurants in the City are inconsistent is not fair to those working hard to perfect their craft in the kitchen and those running the front of the house and still trying to please those who will be never be happy. To name a few--Mother's, Hutch's, Aroma, Chophouse, Vino's, Tempo, Prime 490, Romeo & Juliet's, Sinatra's, Oliver's and I am sure there are many more
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salamooch
I don't believe you need to have worked "every position in a restaurant" to know good food and good, consistent service. Myself, I have. It's all I've ever done. And I love every minute of it. But honestly, my experiences in restaurants in Buffalo have been less than extraordinary. No offense to anyone: I'm just keeping it real. For real. BUT, in my opinion, and to answer the question: Who has got it right? I'm going with Tempo. I'd say they're the closest. Fairly simple dishes and presentations (not an insult, a complement). Clean flavors. Ugh, I remember Snooty Fox's filet dish with 100 ingredients. THAT's the wrong way to do things. Kitchen Nightmares should come to Buffalo.
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dannynoonan
Buffalocat
It is great to see that you listed your experience in the industry, I think it is hard for those who never worked in it to truly understand. Given that your complaints are based on your own experience -there is nothing I can say or should say. The problem I see with this article is making the blanket statement about consistency based on someone else's experience, the artcile does not even mention whether she spoke to each individual or if the "acquaintance" just said we did not like it. I think those working hard in the restaurant business should be given credit for their hard work and given a chance ---without accusations flying around the web based on what someone may or may not have said or experienced.
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paragon
consistancy=Hutch's. consistantly great. consistantly popular.
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bhorvath
What items on Kunis menu so astound Buffalonians? I find the specials and regular menu items plain enough that all that seems to be done is to get fresh food. Which they do at Kuni's and I like it. Just wondering how Kunis is elevated to such high status? I eat there 1-2x a week, but not just getting the Kunis evangelism thing.
I find Mothers, Trattoria Aroma, Empire Grill, and Prime 490 the most consistently good places to dine.
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dannynoonan
CristaSeychew-
Just noticed your post "not talking about you" directed to me, I think I understand you may be talking about Michael Ruhlman but it seemsif that is the case it is unnecessary and not very polite. I thought one of the mission statements of Buffalo Rising is to allow people an avenue to express their thoughts and opinions on Buffalo and on the content of the site and the magazine. I apologize that you do not appreciate that I disagree with your article.
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ChristaSeychew
dannynoonan,
You've misunderstood my statement, and I sincerely apologize. I really do want to know where you'd take Michael Ruhlman, really.
The "I wasn't talking to you" was actually a compliment, a reference to the fact that in this article, I wasn't talking about your restaurant if you are who I think you are. Perhaps it is a case of mistaken identity. I sincerely apologize. I would never intentionally be rude to a reader for disagreeing with me. I love it when people get excited about a post and offer their opinions!. Earnest discussion is never a bad thing.
Now, I really will bow out so that this post can be about restaurants and food and not me.
Happy Eating!
Christa
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Frankenberry
India Gate on Elmwood. I have never had a bad meal there.
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bflorox
danny,
I think Crista was just making a funny (notice the wink) regarding the last line of her previous post "...even if you're the best," I read it as her referring to a restaurant, not a person. She flipped it and had some fun with it in her "not talking about you" post.
For me, I always know what to expect and haven't been dissapointed going to Fat Bob's, Harry's, and Empire Grill and Romeo and Juliet's on Hertel.
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Geo3
There is quite a bit of talk about the tourist economy and how we should be attracting folks to our waterfront, downtown, the Falls, etc.
Yet, when it comes to customer service the quality of both food and service is so variable at both the high and low end (I've been working on commentary on fast food service in NF- it's truly a blackeye for any so-call tourist destination). Consistancy is quite a problem and, while I not have worked in any restaurant, I certainly know when I getting good service and food. The problem is not unique to Buffalo. When looking for info about another post here, I discovered that Top Chef's Tom Colicchio lost his one-star Michelin rating at Craft (NYC), "not becuase "the chef has less talent. It's just that the consistency was not there."
While not a upscale as some restaurants mentioned here though, I would have to say the Chef's is constantly good (since I was a kid in the 70s) and have often recommended it for both food and atmosphere with no negative feedback.
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salamooch
Yikes! If the question was: Where would you take Michael Ruhlman? Honestly, the only place I could think of is Spar's. NOTHING else pops out. Seriously! Think about it. What other phenomenal artisan places are there??? Wait, did you say bananas fosters stuffed pork loin? I've had filipino braised pork and bananas, but bananas foster? Gross. Some weird stuff comes out of Buffalo Restaurants. Oh, and Empire Grill? Really? Not so much.
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ChristaSeychew
salamooch, When I first asked myself that question, Spar's was the first thing I thought of, and it tops my list when considering his interests. I do however have one or two other places I would take him based on the fact that I can count on their consistency. Okay, now I swear I'm done talking. I'm off to dinner at November's feature restaurant!
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PunkNPi
To bhorvath - your description of Kuni's is exactly why everyone raves about it. It may not be the latest food craze, nor the most innovative, but it's consistently fresh and excellent. Since you eat there as often as you say, you must agree. Sometimes things just have to be done right to be great, even if they're simple.
I've never had a bad meal or bad service at Hutch's, Rue Franklin, Oliver's, Left Bank, Kuni's, Tsunami (RIP), Chop House, Toro, and probably a few others. I would recommend them to others, and know others who don't like them at all. People have expectations that aren't always lived up to. If I want a perfect hamburger, I'm not going to order it at an Iitalian restaurant.
I've also had my share of poor service/poor meals. I always give a place two chances. If they screw up twice in a row, I won't go back. Sadly, there are a few places in Buffalo that have been added to this list (and have been mentioned favorably by others here.)
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DTDweller
God, I am dying to know what restaurant this article is referring to.
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girl16
There is not enough consistently good places to grab a meal and go. Low priced and easy. Kuni's, again I would say fits in there. Ted's Hot Dogs, ETS, Lone Star. Is there a good sandwich with soup anywhere? Nothing fancy with these places, just good food every time. A lot of restaurants try to be trendy and dazzle and fall up short because of inexperience or lack of talent.
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Matthewjohnp
I have eaten at chef's probably 3 times and have been ill afterwards each time...I suspect the former owner was overcome by his own fare...
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JamesEverlawn
Chefs consistently sucks. Globe has the best soup in town- for lunch places anyways.
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girl16
The thing about Globe's soup is that they seem to omit the biggest ingredient when writing the description on the blackboard and very watery consistentcy. I think it was the sausage and bean soup that was loaded with yellow squash that did it in for me. It always seemed to happen with every soup I ordered there. Service at the counter has always been very slow or inattentive.
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runlola36
Hi,my two cents for what it is worth.
What most non instustry people forget that smaller "hometown"places are NOT chains. They are run by people who are there 100hrs a week sometimes.They don't get the pickof the litter when it comes to produce or even employees because they can not pay top dollar or benifits.
We get who we think fits the best and try to train them. But even them its a crap shot. Same goes for fresh produce or even meats. As a small resturant owner/manager its a struggle to keep thefood consistant even in the best of situations when i am not there to yell at people to make sure they don't burn the soup or serve dried out or under seasoned food. Its not like the people that make up this industry are all ACF certified or from the CIA( which i am , thank you very much) But they are on the whole good workers. Sure there are shat days for everyone.Sometimes many in a row. But hasnt everyone had a bad streak in thier life.
Whats sadly missing is local support for all local places. Look at the Taste of Buffalo . I believe it had no less than 4 chains in it. Is somehow Buffalo lacking in locally owned good places.? I say No!! What we do have is lazy residents you think that Jims STeakOut or Panos is quality food. Both have gone down WAYYYYY down in quality of food. Buffalo needsa revamping in to just its food( but thats another story). Its sad that i have to go to Rochester or even Toronto for a good meal.....besides my own places of course( which has its bad days too).
Second thng about the smaller places rather than the chains is that they have premade soups, sauces etc.The food will taste slightly different everytime you go into a smallerplaces due to who has made the sauce, quality of fresh product etc. But it always should taste good.
My chefs never and now my owners never ever had to or have to worry about food quality when i am on or when certain ppl of my staff are left on thier own. Chefs need to holdthier sous chefs and cooks accountableforthe foodthey make.Just like Front house managers need to hold thier staffaccountable. Trons(waiters) have tough job. But despite crap customers its still thier attitude that is key along with the food that make or break places. Its 50/50 deal at times. Bad food decent waiter will bring me back everytime. Bad waiter /good food is a different story.
Be kind to the local places, frequent them and take a second before you bitch to your server that when they are neck deep in tables she wasnt faster getting your 12th beer.
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RisingDamp666
Apparently, I have to go to Cleveland for a good meal.
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xosder
Wow...my wife and I dine with friends 3 nights a week and haven't heard any complaints in some time. Try Toro, Aroma on Bryant, EB Green's, Tempo, Hutch's, Left Bank, Mother's, Scarlet, Cecelia's and my all time favorite comfort food station KGallagher's on Allen. If that doesn't work, suggest you join the Buffalo Club or the Country Club of Buffalo, where you always get world class dining experience.
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zen
xosder- Pardon me, do you have any Grey Poupon?
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GoldenLark
I'm going to put in another vote for Kuni's. Their sushi is always fresh. I know it's really simple preparation of really simple ingredients, but in my opinion, if you don't have quality product in that environment, there's no way to cover it up. When I'm eating raw fish, that matters. I've also had wonderful experiences with Left Bank for brunch on more than one occasion. (Dinner has been another story.) Papaya has been wonderful for me, too. I've tried most of their menu now, and every time I go, the food is prepared exactly the same way as the last time I had it.
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buffalocat
I completely agree with runlola36's post - the non-chain restaurant biz is brutal. But also, I'd like to point out that as far as medium-sized cities go, Buffalo is doing really well, offering a relatively wide variety of great food at affordable prices, even if it's not always consistent. I lived in Baton Rouge and Raleigh-Durham, and maybe it's just the South, but people LOVE their chain restaurants. There were a limited number of non-chain restaurants offering decent food, but it was the chains that had 2 hour waits, even in the city "centers".
GoldenLark - we're on the same page with Left Bank! I send everyone I know to their fantastic (and pretty cheap, considering) Sunday brunch. I still think it's the best in the city. But dinner has been another story for me as well...anyone have any insight? I think it's really bizarre.
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Chefman
FYI, Chef Roo Buckley will be helping me out for a couple months before going to NYC for the Christmas season, an I am thrilled to have even for just a short time.
Kevin O'Connell, Jr.
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zen
Imagine that...a sushi restaurant using fresh fish. I agree with someone else, Kuni's is OK, but come on, Wegman's sushi is really not that much better or worse than Kuni's. Buffalo is way behind the times with respect to Japanese/Asian cooking.
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BuffedOut
How old are most of the restaurants mentioned in this thread. Leaving out Chef's, Oliver's and Rue Franklin, are most of them less than 20 years old, less than 10, less than 5? It speaks to how difficult the restaurant business is no matter what city.
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salamooch
xosder, Buffalo Club? It's all hype. I worked there for a spell. Time warp. Maybe, people: Buffalo is what Buffalo is. You sure wont be seeing a Michelin guide for Western NY anytime soon.
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BuffedOut
I remember when the Buffalo Club wouldn't let women enter certain areas at certain times. And another little tidbit, didn't the Buffalo Club at one time restrict Jewish membership and that's why Westwood was born?
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MRodgers
As far as consistency, India Gate - great food and service abound.
Inconsistencies? Let me relate a scenario that occurred today as I had to meet two different professionals back-to-back at the Town Restaurant. The first was at 11 am. I ordered, as did my first appointment, breakfast. I was told by the waitress that I could not keep the table that my second appointment and I were to use for our lunch meeting as it was the waitresses "busiest table." She could have asked if we were going to be there for a lunch. Each time the waitress came to pick up the plates, she did not ask if we wanted anything else. She was brusk and inefficient.
When the second appointment came I asked for menus and the waitress obliged and we were able to keep the table. This time she was in a much better mood and actually provided good service.
Although some may say she had every right to turn her table, I would agree. However, I would also say that if I were the waitress I would have asked if the second party would be for lunch service and then, if receiving a "no" would explain that the table could not be held up. That is common courtesy. She had no idea that we would order lunch, did not allow for explaination before her admonishment, and seemed almost surly until she realized what the plans were. Common courtesy translates into courteous service.
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BROKEEPSBLOCKINGME
As a relocated former Buffalo restaurant owner I must say that 99% of the chefs in Buffalo are not really "Chefs" or those who"thrive to perfect their craft" as someone put it before...but rather typically Line or Short Order Cooks who either have a drug, alcohol, or gambling problem looking to make their 500 or 600 per week to support their vices. There are maybe 2 real trained Chefs in the entire city...the rest being pretenders...
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BROKEEPSBLOCKINGME
PS Kuni has been living on this reputation for too long now, his food is just another serving of sushi... If things were so great, as we are led to beleive by BRO groupies, why would he close his original location? Dont always believe what you read, especially on this site...which is full of pretentious groupies of Elmwood, Kuni, the Co-op, Spot, Preservationists, Terra Cotta facades, Urban Fabric, buildings to the sidewalks, Anti-Pano's people, Globe, Cafe Aroma, etc etc...
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AvaRouge
^^^^MORON. Can't we get this loser permanently blocked?
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MRodgers
BROKEEPS, then why don't you start an anti-blog for you and all others who agree with your synopsis?
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RaChaCha
I found this article especially interesting as it reminded me of an experience I've been having this year introducing my friends to the *most excellent* beer & cheese (gouda!) soup at the Pearl Street Brewery. I first tried a cup of this concoction, which led to a bowl the next time, and the next time. The bowls came with quite fine fresh-baked bread - heavenly! So...when I told a group of friends, "you have to try this stuff, it'll warm you up" on a frigid January day, we trooped over and ordered bowls...which came *without* bread. On asking the waitress what's the deal, she said "oh, it doesn't come with bread" but eventually went and got us some. The next few batches of friends I took over this year sometimes got bread automatically, and sometimes we had to ask for it - very odd. But make no mistake: this is a delectable item, well worth putting up with the quirky inconsistency about the bread. Next time the Lake Erie breeze leaves you chilled, pop over to Pearl Street and order the beer & cheese soup - with bread - and enjoy!
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WifeCreature
BROKEEPS, I agree with your statement about the chefs in Buffalo. In my opinion there is only one real trained chef in town -- Chef Roo!!! (from the Coda for those of you who don't know him). Unfortunately, the coda is now closed and I have no where to eat brunch...I heard a rumor that he is working on some new project?! I think he is also about to collaborate with O'Connell's for a while -- Yum! Oh, let me know if you are taking MRodgers suggestion and starting that blog so I could join...
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ktoy
Of course, this being Buffalo, "consistency" depends on who you know. I have absolute fabulous service and meals at most restaurants that I go to on a regular basis because I am extremely loyal (so I become a regular and become known) and am extremely chatty (which adds to the becoming known). I've been in restaurants that I completely love and watched other tables get fairly perfunctory service. It kills me more when it's obvious the couple doesn't have a lot of money to blow on a big meal and they're treated like crap. It makes it hard for me to recommend an excellent restaurant when I'm worried my friend won't get good service because it's a once-a-year occasion for them.
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lulu
Betty's has a great brunch if you don't mind the relaxed, yet friendly, service.
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ckom
It is surprising to me, but I have to agree with some of the other commenters that India Gate is pretty consistent with both food and service. As for Rue Franklin, I cannot comment on its consistency, but since people have been saying that it is consistently good, I have to put in my two cents. I went there recently for the first time expecting a great experience because I've only heard great things about this place. I received a pretty over-cooked piece of pork and there were multiple *serious* problems with the service (e.g., I was served a filthy spoon, they never returned our credit card after paying the bill and the waiter nearly lost the card). I was completely disappointed because I had such high hopes for this place. I'm happy that BRO decided to post this article. I doubt that things will change as a result of this article, but I am really glad that Christa is being honest about her less-than-ideal experiences and her interest in seeing an improvement in consistency throughout (local) Buffalo restaurants.
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girl16
Betty's defines inconsistentcy. I've given that place a bout a dozen tries. Every time we wait for 45 minutes for brunch. We usually order the huevos rancheros and the eggs benedict. They are so sloppy with plating the first meal, sometimes it comes with cornbread, the proportions of ingredients are always way off and the eggs benedict eggs are always overcooked. The service is some of the worst in the city. It could be really great if there was so much carelessness with food and customer service.
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BROKEEPSBLOCKINGME
AVA and Mrodgers, Now u cant block me, and yes I do have an anti blog starting right now to offer an alternative to this over hyped all bright outlook fantasyland blog. Its called... www.PanosIsTheBest.com or www.UrbanFabric&TeeraCottaFacadesSuck.com as well as www.OlmsteadParksSoWhat!.com and finally www.TheCo-OpBlows.com
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BROKEEPSBLOCKINGME
Chef Roo is Good, but I was referring the Hutch and Mike Andrejewski
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AtwaterLouse
I don't believe in blocking anyone, but if I were to ever suggest that, it would be for those who launch name-calling personal attacks and those who ask for others to be blocked (or tell them to go away) as a punishment for expressing unpopular opinions. It's ironic when those same people sometimes consider themselves the most tolerant open-minded folks around. Probably donate to the ACLU and condemn censorship without seeing the irony.
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BROKEEPSBLOCKINGME
Thanks AtwaterLouse
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MRodgers
BORKEEPS...., I would never block you. I always try to see what everyone is saying. Glad you took the suggestion, albit sarcastically.
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JamesEverlawn
Can't believe someone would think sushi is easy to make and that Wegman's is as good as kuni. Gimme a break. Betty's is a nice idea, probably the own'ers dream restaurant. the menu is nice the place is nice, the food is sometimes good but mostly bad, the prices are to high for the fact that you never know whether its going to suck or not. The service is fine if you don't mind waiting two hours for juice and a bagle that's proabably not what you ordered. Off the wall is just like that to. The Rue Franlen is owned by the crankiest guy in town so why would you want to go there and hang out with him? Tempo is good but to expensive. Europa is perfect. Ming cafe is awesome but there never open. Empire grill is really good at bad service to tbut theire menu is good. Lots more but thats' enogh for now. Have to try India Gate.
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zen
JamesEverlawn-A cpl of things... it's "too" & "they're" & "their" & "that's" you have a problem with the T's I guess, I know, you were in a hurry to get down your critique of every rest. in Bflo. Also, sushi is very easy to prepare, have you ever tried it? I wouldn't want to make it for a huge crowd, but come on. I've had sushi in abt 9 places in TO, a few in NYC, & 2 in San Fran, though the best was a spot in Burlington, Vt. and the quality at Wegman's is not that bad at all. If one needs a quick sushi fix it's the place to go.
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GoldenLark
JamesEverlawn, I couldn't agree with you more. I love Wegmans, but their sushi is NEVER as good as Kuni's. Not even close. Good for a grocery store, I guess. And Rue Franklin, I went there for Valentine's Day last year. I felt like I was inconveniencing them from the moment I walked in the door, even though we'd had reservations for weeks. Can't wait to try Europa, I've heard great things about it.
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zen
I just don't get this cult of kuni!
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viking
The implication is that if you Christa don't patronize a restaurant it is because the restaurant suffers from being inconsistent, poorly staffed, dirty and a host of other reasons. How about not sure if your welcome there. Most of the time I agree with and find your topics entertaining and frequently informative but there a times in my opinion that your articles are open to challenge. Personally there are a number of owners I don't really like but still patronize their establishment because of product they present and recommend those places in-spite of my personal opinion. Rendering honest critique omits personalities and as a service, it's my duty when asked to give accurate information). The car I drive I love, the person who sold it to me sucks. Even the Soup Nazi had fifteen minutes of fame for his effort.
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ktoy
I would never judge the consistency of a restaurant on a special occasion--Valentine's Day, NYE or any evening that they are hosting a special event (tasting dinner, etc.). You simply will not get the service and quality of food that you would get on any other night, because the restaurant will be serving a limited menu and the servers will be at top capacity. Any restaurant deserves at least one more shot before being deemed "inconsistent" or rude or whatever. Also, "inconsistent" doesn't mean "bad service that one time I went there". If I want to talk about inconsistent, I will mention a restaurant like Siena (oh, which is in the 'burbs). I go there, have a mediocre meal and mediocre service, but I return since restaurant choices are limited and I have a fabulous meal. I go again, and it sucks. Rinse, lather, repeat ad nauseum. That is the definition of inconsistent. Tempo--a consistently excellent meal and inconsistent service. At times, it's absolutely fab. Other times it's merely perfunctory. Hutch's? I've never had anything but an excellent meal, but I've had service that was so rude that I complained. Consistency is getting what you expect to pay for.
Ted's and Anderson's are all consistent in price and service. Expectations rise as you go up price range.
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ChristaSeychew
Viking,
I'm sorry if you gathered that the only reason why I don't frequent certain restaurants is because I don't like the owner or the chef. That's not it at all. I do refuse to put my money in the pockets of restaurants that I dislike or have had bad service at on more than one occasion or have owners or chefs that I personally don't respect. That's my prerogative as a consumer- I don't know that the general public behaves any differently.
There are many Buffalo restaurants that I have never eaten at. Many times they don't suit my personal taste, sometimes I simply can't afford them, often I just haven't made it there yet. As a food editor, I'd love to try every restaurant in the city at least once, and to frequent those that I appreciate more often, but I don't work for the NY Times. Thus, dining at a different restaurant every day, or frequenting the "chosen" restaurant four times, incognito before even touching fingers to keys or pen to paper isn't a possibility. I wish that it was and if I was a critic, I wouldn't have it any other way. But I'm not. That's Janice's job and she does it the way she sees fit.
Finally, in today's day and age, aesthetics and service are fundamentally important to the success of any business. Rude attitudes and dirty buildings discourage repeat business- restaurant or not. But this article is not about dirty restaurants (that's worthy of its own piece), nasty people, or me. It's about consistency in the kitchen more than anything else, be it high brow or low brow dining.
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viking
Did your really block my last comment------- once upon a time I was privileged to over hear a conversation between Peter Gus, Mr Lurie, and Gus Lorenzo, all of the old Park Lane. The consensus was that if a restaurant could achieve a 90% approval rating it was doing excellent. The reasons given are known by all frequent diner's and food serve workers. Christa, t would be interesting to review the professional take on trying to achieve consistency. Start with a list of your favorite restaurant's and chef's.
I still agree with your first paragraph, sympathize with the second and think the third should be a rule on thumb for all concerned. Here's the challenge again to test your opinion scale---- I'll pick a place, not the obvious one, bring the money guys for reassurance, I'll pay, you write the review with input from all.