Comment Archives: stories: Restaurants
Re: “CHOW HOUND: Fiamma, Finger Lakes Restaurant Week, and more”
Amazing food, nice atmosphere..
Re: “DINING REVIEW: Victoire”
The beer, food, and atmosphere (Need to finish the coming soon fireplace though) are amazing at Victoire, its the employees that ruin the experience for me. They are unfriendly and act as if waiting on you is an inconvenience to them. Id love to give you a great tip Victoire employees, I can afford to tip you well, but your pompous attitude of "I am too good to take your order" is the reason I dont return on a weekly basis. Get your act together employees at Victoire, or find other jobs. You are lucky to tend bar and wait tables in a place like Victoire.
Re: “DINING REVIEW: Victoire”
My fries on Monday night were very good.
Re: “DINING REVIEW: Victoire”
I agree both about the fries and the french onion soup. We have had all the same experiences. Mussels are delicious but the fries are either soggy or burned, and are never seasoned properly. A good fry shouldn't be that hard to make - fry once, cool, fry again at a higher temperature. Easy. A good frite is an essential part of a moules frites establishment, and Victoire only has the moules part down.
Re: “Wheels that deep fry, keep on turning”
Cheesed and Confused twitter = @CheesedConfused
Re: “CHOW HOUND: Fiamma, Finger Lakes Restaurant Week, and more”
"Food That Grows" is an amazing cookbook, that makes eating gluten free/cow dairy free an exciting adventure rather than a life sentence! I love the recipes, and the personal anecdotes that are part of each recipe make each dish come to life. And there's a health tip with every recipe, so you learn why those ingredients are good for you and how they help your health.
Re: “Wheels that deep fry, keep on turning”
I don't normally respond to mis-informed or under-informed(or both) people but I couldn't resist this one:
Dear Dorothy,
In a short 16 word sentence you not only were wrong once but twice! 1. )Lobster Rolls aren't made with crab meat (perhaps you should study' crustacean and shellfish 101' 2.) My processors and major suppliers print my vavuum packed fresh meat with Real Lobster and Real Crab Meat.So sorry.
Chef Tim
Re: “Wheels that deep fry, keep on turning”
Food Truck Owners, C'mon down to Humbolt Street some time. There are several businesses with big parking lots you can set up in without blocking traffic and there are lot's of employees around looking for different grub to grab at lunch.
Re: “Wheels that deep fry, keep on turning”
Sammich was sold new owners in Binghamton 3 weeks ago. Check the FB page here..
http://www.facebook.com/Gr8Sammich
Re: “Wheels that deep fry, keep on turning”
Roc City Sammich is NOT Sammich. They took the name. Its unfortunate that this guy is getting press. He took the name and has been gloming onto it ever since. Sammich is http://www.gr8sammich.com. Sad.
Re: “Wheels that deep fry, keep on turning”
You can come visit all of these mobile food vendors this Saturday from 11-3pm at Innovative Restaurant Supply's 5 Year Anniversary in the Genesee Regional Valley Market 900 Jefferson Rd. Hope to see you there...
Re: “Wheels that deep fry, keep on turning”
Le Petit Poutine is amazing but Chowder Up's lobster rolls are GROSS! They're mostly imitation crab.
Re: “DINING REVIEW: Thai Lao”
Right around the corner from my apartment and so lucky to have it! I'm a huge fan of vietnamese and thai foods and it was so cool to see their intersection in the cuisine here.
Re: “DINING REVIEW: Pleased to meat you”
Based on this review, we went to CURE last night. I, too, am cured. Cured, that is, of ever having to go back there. Started off with the Camembert cheese with fingerling potatoes. Was shocked when biting into the potato to find it was stone cold. Cheese would not spread nicely on it. Next moved to the rabbit and mushroom pate you raved about. I always think of pate as something to spread on something else. This was a cold solid slice that never softened up and could not be spread at all. It also lacked any discernible flavor. The bread, mustard and pickles far outshone the pate. Then we indulged in the branzini. I had never had this fish but I found it bland and dry. The small clump of greens on top again outshone the feature. We had a cauliflower gratin which was ok except in the way the pieces were cut which made spooning and eating difficult. All in all the bread and the greens stole the show.
On the positive side the ambiance is very nice albeit a little noisy. The wine was great. And the waitstaff were superior.
The biggest downer was the very high price we had to pay for this very unmemorable dinner. So were we at the same restaurant Mr. Leach?
Re: “DINING REVIEW: Good Smoke BBQ”
Easily my favorite BBQ restaurant in Rochester. Love to go there before every Friday night Amerks game!
Re: “DINING REVIEW: Good Smoke BBQ”
They are da bomb!!!!
Re: “CHOW HOUND: Fiamma, Finger Lakes Restaurant Week, and more”
Fiamma serves wine- a few house varieties of white and red.
Re: “CHOW HOUND: Fiamma, Finger Lakes Restaurant Week, and more”
Fiamma has the best food! I can't wait to go back!
Re: “DINING REVIEW: Victoire”
Totally agree about the sub-par fries and the unfriendly and inattentive service that the first commenter references. While the fry situation may not be insurmountable, even stellar food can't overcome terrible service. I want to like you Victoire, but you make it so hard!