Is There an Art to Feedback and Commentary?


I was asked my opinion  about a recent review on Yelp and the resulting exchange between the reviewer and restaurant owner.  See the article here.



photo by TEP

This was my response:



photo by TEP

No business owner likes to get a bad review whether it's on Yelp, Angie's List or other publicly accessible forums. The difference is savvy business owners often opt to respond in several ways: ask for specific feedback (e.g.' what could we have done better?), do not respond and chalk it up to experience, or read the review, determine if they have received similar feedback before and make adjustments to their service delivery.



When I write about my experience at restaurants on my blog, Technicolor dining, on OpenTable or TripAdvisor I try to convey to readers what was good and disappointing (if anything) about the experience. When I do have a disappointing experience I articulate specifically why (e.g. frozen salad, the place reeked of mildew, etc.).



image courtesy of the internet

I'm also aware that the rise of "foodies" puts restaurants and their staff on alert especially if said 'foodie' believes the restaurant's dish should have been prepared exactly the way 'x' (another restaurant, Aunt Clara) makes it, they consider themselves an expert on the subject of a certain dish, or that a server wasn't gracious enough. In this article the very personal connection between reviewer and  restaurant owner is brought to light in the resulting exchange and hurts the credibility of both, in my opinion.

photo by TEP

How do you share or  express your feedback to a restaurant whether it be good, bad or indifferent?  Do you tell the server? Do you ask for a manager? Do you write a note? Do you submit your feedback in an online forum like Open Table, Yelp or Trip Advisor?  Do you tell your friends, family and acquaintances about your experience?  Please share your comments below.

Be well,

Technicolor girl

image created by Ink+LLC

Restaurant Week Adventure

image courtesy of the internet

After reading M's inspiring email last week , I did make a reservation a restaurant I have not visited before for Restaurant Week.  I chose a Japanese restaurant named Sushiko. They have two locations- one in Georgetown, the other in Chevy Chase. I'm going to the Chevy Chase location.

A page on Sushiko's website describes its philosophy of Japanese cuisine as " we believe that Japanese cuisine is not defined by Japanese ingredients alone. If we were so narrow-minded as to consider only dishes created solely using Japanese ingredients and traditional techniques to be Japanese cuisine, we would only be a second-rate imitation of Japan. Instead, we believe in the perpetuation and reflection of the Japanese philosophy of art and food as being the fundamentals of Japanese cuisine. This philosophy, the soul of Japanese cuisine, is manifested in the process of food preparation. From the showmanship at the teppanyaki table to the careful and precise knife work of a master chef, every action in creation of Japanese food is deliberate, and adds a unique part of great value to the final product."

teppanyaki table courtesy of the internet

I could not find a Restaurant Week menu on Sushiko's website nor on the Open Table website. The element of surprise is a bit thrilling and I believe it will be fun.

I'll let you know more after this evening's adventure!

Be well, 
Technicolor girl

Changing seats - OpenTable is acquired

I received the email message below today:

 

 

 

 

I have written about using Open Table to reserve seats . I am hoping that the acquisition will be seamless and that there will be no disruption of service. It certainly provides Open Table with a cash infusion and perhaps additional reserach and development resources.

 

What are your thought about the acquistion?

 

 

Be well,

 

Technicolor girl

Ripple for brunch

I wanted  to return to Ripple to  see how Ripple's Chef Marjorie delivered brunch as I was already a fan of several items on the dinner menu. I was also delighted to see Chef Marjorie listed as 2014 James Beard Award Rising Star Chef Semi-Finalist.

Two colleagues and I setttled on Ripple for brunch to catch up and enjoy the warmer than norm temperatures forecast for a Sunday in February. Road traffic delays and Metro weekend train work made me wonder if we would convene at Ripple at all.

As I disembarked from the metro train at the Cleveland Park station I noticed that my Open Table account showed  no record of my previously submitted reservation, In fact, the Android Open Table application showed that  Ripple was closed! I continued up the escalator and began thinking of other options.

The dining gods were gracious to me! Ripple was open, may colleagues hadn't arrived and despite no record of my previously submitted reservation request I was able to get a table immediately. After 15 minutes my colleague and I determined that two of us would explore Ripple's menu and the third person in the original trio was a no-show.

Beatrice, our gracious and patient server, suggested the brunch combination if we were going to have a  beverage featuring bubbly for brunch ( Ripple's term, not mine). The combination is less expensive than ordering the items a la carte and the combination includes bottomless bubbly beverages.

We tried the  chocolate scone, cinnamon roll, egg white frittata, and pastrami hash.

The cinnamon roll was recommended by Beatrice. It's made in house as well as the glace that is generously poured over the roll. The roll is just the right size , soft and light with just the right amount of sweetness.


cinnamon roll

The chocolate scone was Beatrice's second brunch pastry recommendation. I expected  a scone with a chocolate batter, but found this chocolate chip filled, chocolate glazed scone satisfied our need for chocolate just as well.


chocolate scone

The egg white frittata was also recommended. The combination looked good and healthy.The frittata was very salty tasting but  the salad complemented the frittata well and reduced the  frittata's salty taste.



egg white frittata and salad

Yes, Beatrice recommended the pastrami hash as well. It is usually served with a sunny side up egg. I admit I  am not a fan of eggs and generally eat them  prepared as omelets, scrambled or boiled/deviled.  Beatrice assured me the egg could be prepared any way I liked. I opted for scrambled. The server who delivered the  hash to the table asked me to give him an honest opinion about the scrambled option because he'd never eaten the dish with scrambled eggs and was very curious.

pastrami hash

The hash with pastrami was very good. The dish's harissa sauce onions and potatoes add lots of flavor to the scrambled eggs. I'd order the pastrami hash with scrambled eggs on a future visit.

We did try the bubbly beverages. We liked the bubbly with blood orange, orange, and grapefruit.

Ripple is a short walk from the Cleveland Park Metro. Off street parking in this area is often hard to secure.  The staff is easy going and helpful. The restaurant's décor in minimal and relaxing.

Be well,
Technicolor girl