<...the waiter kept bugging us about the check because he wanted to
leave and then
they turned the heat way down on the room and froze us out! On top of
that my food (seafood) was extremely overcooked or left too long under
the
warmer - in fact, almost every time my food has been consistently
overcooked...>
Your story saddens me because my experiences at Abbraccio have been so
good. My only reservation is that it is not like the places in South
Philadelphia where they overload your plate and give you the option of
stuffing yourself...at a cheap price. Instead you are treated to a
lovely meal that is handsomely presented on the plate at the high end of
the reasonable price range. Good place if you're trying to follow
portion control. (Phooey and double phooey!)
Incidentally, the take-outs in that area do not offer ptomaine poisoning
with their fare. I have eaten take-out from Dahlak and Lucky's for over
11 years and never suffered any problems with preparation. Lucky's is
now run by a different family and my opinion is that the new cook is not
as good as the cook who recently left. VienTienne (sp?) is too new to
judge. Only been there three times. Excellent every time. BUT THEY
DON'T TAKE CREDIT OR DEBIT CARDS. And I do not like to carry much, if
any, cash. So I never patronize that place.
Sande Knight
tel. 215-246-2424
fax 215-405-3178
[EMAIL PROTECTED]
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--- Begin Message ---
On Thu, 26 Feb 2004 [EMAIL PROTECTED] wrote:
> This thread is disheartening, even to me who isn't shy about being critical
> (or is it cynical?) ... although I do try to stick to "political" issues.
>
> Maybe you like Abbraccio. Maybe you don't. Maybe you're passing judgements
> just to make a fool of yourself because it's clear you don't know anything about
> the joint.
>
> But a couple of local denizens have put their own money on the line (as
> opposed to signing authorizations to spending other people's dough) and are trying
> very hard to provide what they think is missing in the neighborhood. If what
> they're providing isn't what you personally would like, or what you think would
> benefit the area, why badmouth them rather than offer your suggestions in a
> positive way?
>
> It's obvious they're trying very hard. Coming up with lots of new ideas. Some
> are bound to fly. Some to crash. Maybe you think your ideas are better.
> Great. Tell them about it. They'll probably take the paths down which they've
> started -- evolving those that seem to be successful and eventually figuring out
> that others may have seemed good on paper but just aren't working. As this
> process proceeds, suggestions by actual and potential patrons will undoubtedly
> influence their thinking.
>
> But, of course, you all know this.
>
> You want to help shape a restaurant close by that meets your needs and wants?
> Roger Harmon's email address is [EMAIL PROTECTED]
Well, if you are referring at all to my post I don't consider relaying my
poor experiences badmouthing. I gave the place a shot 6 or so times (much
more than I would given any other restaurant outside of our neighborhood)
and I was disappointed each time by both the food and service - two
critical areas a restaurant should pay particular attention to.
Our last experience there was with our two nieces and we were the last
diners in the family area and I guess we were taking too long because the
waiter kept bugging us about the check because he wanted to leave and then
they turned the heat way down on the room and froze us out! On top of
that my food (seafood) was extremely overcooked or left too long under the
warmer - in fact, almost every time my food has been consistently
overcooked. Some like it that way - paranoid about germs I guess - but
not me. I doubt the owners are unaware of these fundamental problems with
their wait and kitchen staff. If they need my constructive criticisms in
this area then they have much larger problems.
If the prices were 20% less I probably wouldn't have as much a problem
with it but the place isn't cheap and I normally don't consider going out
to dinner a charity event. My belief is that they should be judged the
same as any other restaurant.
--
Sam Nicolary
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