StX Restaurant Ratings
Kudos and BIG apology to Duggan's. Had a fantastic Mother's Day with special treatment (whole lobsters) and prices were just fine! Great crew and delish food!
I went to Rowdy Joes a couple of weeks ago and was disappointed. They were my favorite at taste st croix. That soup they had was heaven. I came away from the meal hungry. Ordered a half rack of ribs and it was smaller then a very average chicken breast. The coleslaw was awful, and I did not have the same experience with the polenta that the other reviewer did. Husband had the fish tacos and said they were ok and friends had cubano and turkey sandwich and seem to like them. I'm definitely going to try again because maybe it was an off day. I appreciate that they are watching food cost but I think the portions might be a tad too small.
Well, we just had a Vinnies' pizza. It was very tasty, but really scimpy on the toppings. We ordered via telephone and asked how large the large pizza was. She said 14 inches. Fine....don't want leftovers. I didn't get the measuring tape out, but it had to be 18 inches, so of course I ate too much. LOL! Also asked about "The Special", as in, every pizza restaurant has a "name of restaurant's" special. She started listing a bunch of different options. We just wanted the one with pretty much everything on it. My husband forgot to pick up a menu when he was there, but I will stop by or do the ordering next time and ask more specific questions??? But it did taste good!
There is no r in May, and isn't swordfish high in mercury?
Snapper, I enjoy this thread because it is about honest, unbiased opinions. Restaurant owners, managers and employees shoud identify themselves as such. As Maguffy pointed out, you have already told us who you are. You have actually compromised the integrity of all your posts. I certainly won't be eating at Ono's based on your "review".
I wouldn't be as worried about mercury as I would worms in swordfish. In my experience, I've cut steaks off of several swordfish to find several worms inside. Made me want to vomit!
They recommend that fresh caught swordfish is iced for a day after killed so the worms will migrate to the skin for easier extraction.
Swordfish makes a nice steak though, but I won't cook it anytime soon.
Speaking of "best ofs" last night a customer had our steak frites and said they were the best fries he's had in his life. He was an old feller so I took that compliment!
I apologise to the readers on the forum for the biased review. it was written by my wife she had dinner here last night. we both use the same computer and post name.
sorry I assumed it was known that I work at Ono's, .I have advertised help wanted a couple times, I am the chef and the owner,
now if Noah can advertise and brag about his food and his new menu and what his restaurant offers why cant I, and if you do read the treads I am not the only person posting for my restaurant, we have an incredible view and great fresh seafood and steaks.
to actually infer that all sword fish has worms, all fish have bacteria and parasites. as do beef pork and chicken .Warm water fish have allot more of these problems, the local Tuna, wahoo and snapper all have mercury and worms and most, not all , the local fish are stored inconsistently after there caught . I take offense to your insinuating that I have a sub par product, the sword I purchase is line caught not harpooned or long lined, it also has to hit the 200 pound mark for me too purchase it, I cut the blood line and skin out of all my fish so Bactria is not a problem. I purchase my fish from Boston and Seattle and fly it in fresh, where it is highly regulated and inspected, not from the back of a pick up truck or out of a cooler on a corner.
We all ( the chefs) have limited choices to choose from here on STX , merchants or quality, so all the restaurants use basically the same product, the talent in the kitchen is what makes the difference here on STX. we have some great restaurants and I hope everyone keeps going out to eat.
No one else is going to say it so I will.
I think part of the problem was how the "apology" came across. For one how does it make it better that it was your wife? No one's buying that. Part apology/part attack isn't going to win you back customers on this board.
And to ream out chef Noah came across as harsh. He wasn't talking about your restaurant at all, but his experiences with that fish.
snapper sorry if you felt like I was talking about your swordfish. I was telling about my previous experience with the fish and I should also mention that it was a rare occurrence. For every swordfish that I found with some worms I had cut up 100 other perfectly fine loins.
This business is hard enough without someone talking smack about your restaurant. I didn't mean to offend.
I think if someone joins this website with the sole purpose to market something, that's not cool. But if you become a part of this community and are proud of something you have a hand in, then why not talk about it?
so last night you had a table of 6 come in for dinner,the lady that made the reservation the day before is quite elderly and was not happy with the fact that you insisted on a credit card number for a 6 top,thats why you take phone numbers and call back the day of the reservation to confirm,you only do the credit card thing on a holiday,needless to say she did not give you a CC number and when you told her that you'd make a special exception for her she thought you were rude,then when they got there and you were reciting the specials at the table and you found out that the lady was hard of hearing you told her one of her guests could tell her the specials,this lady spent close to 300 bucks with tip and not a one of them will go back,they all raved about the food but it was the rude service from the owner(waitress) and the noise in the place.
I ordered take out day before yesterday from your place TRW........ The food was great, but had to go back to get my salad dressing & luckily I had flat ware here to eat with, for when I returned from fetching the lost dressing I discovered I had to eat with my hands. 😮
Perhaps it was an off day............or y'all decided I was too fat & needed the exercise - HA!
Once again ate at Smuggler's Cove last night. What a great place it is.
I get there about once every three weeks and the reason I mention it again is that it CONSISTENLY has Good food and Good service. I'm hooked on their French Onion soup. And their Pizza was terrific (dough made fresh on premises). Three of us got out of there for $65 including drinks and tip. We met friends there and they had a good time too. Comfy patio furniture --and not a piece of plywood or brightly painted 2x4 in sight 😎
The band last night was great...bunch of local guys I've seen there before and elsewhere.
Had the two piece combo at KFC in Golden Rock. Is the quality of KFC that much different from the States. The breast was very dry, almost not edible, and the biscuit was very gummy. Gave up on that and tried the Sam Woo BBQ across the street. It's not really a BBQ place but Chinese. Had the chicken special for 9 and change. Very impressive. Better than the chinese joints in Denver by far. No one told me about this place.
Dinner at Salud last night. As always kudos to Noah and staff! The paella was absolutely outstanding. My husband doesn't usually even like paella (just goes along with it for me because it usually comes in a service for 2), but he agreed it was delicious. We were naughty and had cheesecake. If you're going to blow the diet, at least let it be Louis' cheesecake!
You know one place I always forget to mention is Tracey's. The food is alway good southern dinner type food. Its very tastey and cheap. Had a monte crisco (on special) there the other day. Hadn't had one of those in about 10 years...lol....yum! Its good to be bad once in a while. And they always have cheap steaks on Wednesday. And their Ranch dressing is beyond addictive and I'm not even a fan of ranch dressing.
Right, Betty. Tracey's chef salad is unbelievable. The ham and turkey are real chunks of home cooked meat. I don't often eat pork, but I can't resist the ham. Other stuff is always good, too.
So, after Sam Woo got such a good review, we had lunch there today. Big mistake. It'll be a long time before we go back. First off, we didn't know what to do when we walked in. It's not real clear if you go sit down, go through the counter line or what. After speaking to or making eye contact with a couple of employees, I was not greeted or offered any assistance, so I ask what we should do. The man at the register said if we were eating in, we could have a seat wherever we wanted. We had a hard time finding a clean table. I counted, just glancing, 8 dirty tables. We had to go all the way to the back of the room, which I didn't want to do because there was only one server, and I thought it might be better for her not to have to go so far. But....anyway the waitress was very pleasant even though obviously over-loaded. The food sucked! My husband suggested we stick Popsicle sticks down our throats and "puke" (his word).
Now here's the real complaint! The man at the register and a lady with a kid seemed to be manager types. I'm guessing they are the owners, but I don't know that. The kid, a toddler, was allowed to play in the middle of the restaurant floor, forcing the poor harried waitress to maneuver around her. Not smart on so many levels! Neither the man nor the woman bussed a single table. The woman brought iced tea out once for someone, and of course, when she went back it was empty handed. Dumb, dumb and dumber!! She mostly just stood around near the man at the register. As we left, I counted 10 dirty tables! People coming in were starting to have a difficult time finding a place to sit, but the owner(?) was sitting just fine behind his cash register.
LOL....Juanita that is almost the exact experience I had about two weeks ago, although I wasn't laughing at the time. I ended up walking out with no one helping me after five minutes. Doubt I'll be going back anytime soon. Which is really frustrating because they were the only decent chinese, not good but the best we used to have. Guess I'll have to learn how to make a few sauces to make my favs.