71 replies to this topic

[Darthvader]

Went by there last night (didn't stop in) but it looked like the place was jumping for a Wed night. The balcony was packed, nice to see it being used to full potential. I don't recall Cliff House like that on a Wed, maybe they've found a good formula to make that place work!

[POConnor]

I'm going there tonight with some work people from out of town. Will definitely let you know what I think about it!

[carnivore]

I had lunch there yesterday and was quite impressed for sure. Place was clean looking and the main dining room looked inviting, very well light and the seating seemed to welcome diners in an open and well situated seating arrangement. The bar is still located and looks much like the old one. The new owner is a savvy one, he retained as much of the old staff as he could, so it is much like old home week.My lunch was outstanding (angel hair pasta and shrimp) It was a beautiful day so I ate out on the balcony. Now for the other side of the equation, for the time being they are going to retain the business as previously done, are you ready ?? They will still have (Sing Along with Mitch ! ) on Thursday nights and DJ music on Friday and Saturday nights so you can't say goodbye to menopause manor just yet boys and girls.... hehe

[POConnor]

What I want to know is are they still doing sunday brunch.

Menopause Manor, Geriatric Gentlemen....such a good people watching venue.

[Jenncez]

I wonder if this will cause more traffic...

[carnivore]

What I want to know is are they still doing sunday brunch.

Menopause Manor, Geriatric Gentlemen....such a good people watching venue.

Pattylbel, Yes from what I heard yesterday they are still going to have Sunday Brunches for the time being...If there are going to be any transitions they will be in a more transparent way as to not force feed changes upon the good folks of Folsom.... not bad marketing if you ask me...

[Deb aka Resume Lady]

I'm going to pretend I'm not old enough to remember watching Sing Along with Mitch on television. (Why can't I find the little whistling emoticon to insert here?) Is that really what the restaurant calls it?

[Mauigirl]

I was there last night and tried the Artichoke and the Prime Rib Dip Sliders [OMG... these were INSANE!] I thought they came with carmelized onions, and they turned out to be pickled. I don't do pickled anything, but they were still delicious. Next time I will omit the pickles for sure, but YOU GUYS HAVE TO TRY THESE! Great flavor. The artichoke was perfectly cooked and I left very, very, happy.

The interior still smells a little like fresh paint, but it looks great!

[carnivore]

I'm going to pretend I'm not old enough to remember watching Sing Along with Mitch on television. (Why can't I find the little whistling emoticon to insert here?) Is that really what the restaurant calls it?

Heavens no !!! that is just my smart assed way of saying karakoe singing... hehe !!! It sounds the same to me.... I do not remember Mitch either.... just an old saying... I guess... LOL..
And a sarcastic one at that... That kind of singing is for washed up old wanta be's, has been's or whatever.. egos larger than their vocal chords....

[Deb aka Resume Lady]

Heavens no !!! that is just my smart assed way of saying karakoe singing... hehe !!! It sounds the same to me.... I do not remember Mitch either.... just an old saying... I guess... LOL..
And a sarcastic one at that... That kind of singing is for washed up old wanta be's, has been's or whatever.. egos larger than their vocal chords....

Whew! Glad they don't really call it that!

Here's Mitch: http://music.aol.com...-miller/1010307

[Darthvader]

OK, I may not know it all but my first idea of a place called SUDWERKS would be a place proficient in serving beer right? Like SUDS as in beer and WERKS as in works? Well, went there tonight and I did actually get a (as in 1) draft beer. However, after that, we were informed that the beer would not pour after that. HUH? WTF does that mean? So you're telling me a place called SUDWERKS can't serve a draft beer? They've been open 4 days and haven't got the draft beer thing down? I thought I was on candid camera or something. Unreal. I think they ran across the street to Chevron because besides the full bar the only beer they had was Budlight and Miller Light. Way to go SUDWERKS. What a joke. They told us they were "working on it" for nearly 2 hours. Last time I checked draft beer involved a keg, a tube, a C02 canister, and a tap. How hard is that to fix?

A few other observations: a couple behind our group had water and got their food but they got REALLY upset and walked out because they ordered drinks and had not got them for nearly an HOUR. The place was NOT that crowded and there seemed to be plenty of wait staff. I just don't get it. Aren't the owners supposed to be experienced?

Then, it appears that most of the "old" Cliff House crowd had no idea this was a new place. You could tell as they walked in and wandered around in a daze thinking "Are we in the right place?" It has been cleaned up and is fresher, I'll give them that. However, after the booze took over it was the same old crowd doing there chaotic dancing to really loud crappy wedding music. It was awful.

It's pretty sad that the place can do such a crappy job by not even being able to serve draft beer but they'll still get by from all the old folks who get hammered thinking they are still at Cliff House.

We did go to Manderes after and it was pretty good. No crowd though which was OK since the space is really limited.

[DougP]

I truly hope that they are simply experiencing some early teething problems -- if they don't improve their performance, they won't be around long.

I went there yesterday with a group for lunch. The interior has been nicely redone, the menu looks awesome, and thats about the extent of it.

The kitchen needs serious help. It can't actually create what's on the menu. Most of the food was cold, overcooked, and rubbery. A couple of the people at the table got pasta that hadn't been drained well. It was diluted sauce floating in a puddle.

They have tons of potential -- they just need to live up to it.

[Naga Jolokia]

I truly hope that they are simply experiencing some early teething problems -- if they don't improve their performance, they won't be around long.

I went there yesterday with a group for lunch. The interior has been nicely redone, the menu looks awesome, and thats about the extent of it.

The kitchen needs serious help. It can't actually create what's on the menu. Most of the food was cold, overcooked, and rubbery. A couple of the people at the table got pasta that hadn't been drained well. It was diluted sauce floating in a puddle.

They have tons of potential -- they just need to live up to it.

Many of the restaurants have NON English Speaking Cooks. Quite often Dishwashers/Prep Cooks became Cooks/Chefs after a few days/weeks on the job. (example: The Moveable Feast on Natoma).
They have NO clue about "Good Quality Food".

My $.02

Bon appétit!

[Class 4]

My wife and I went there last night. The ambiance was like a cafeteria, bright lights and all the tables lined up in straight rows. This allowed the dishwashers to roll dirty dishes by the table. We ordered salads with bleu cheese dressing. When the salads were served the dressing was in a little plastic cup and we searched unsuccessfully all night for a single piece of blue cheese. I ordered petrale sole and I'm sure I received an old piece of red snapper that was disguised by drowning it in a briney sauce. My rice was the San Francisco treat (rice-a-roni). My wife ordered the steak, cooked medium rare. It arrived well done and it was tough. The green beans weren't even cooked. The entire experience was so bad that we actually ended up laughing about the whole evening. We'll stick to Folsom Bistro, the food is always excellent.

[Deb aka Resume Lady]

My wife and I went there last night. The ambiance was like a cafeteria, bright lights and all the tables lined up in straight rows. This allowed the dishwashers to roll dirty dishes by the table. We ordered salads with bleu cheese dressing. When the salads were served the dressing was in a little plastic cup and we searched unsuccessfully all night for a single piece of blue cheese. I ordered petrale sole and I'm sure I received an old piece of red snapper that was disguised by drowning it in a briney sauce. My rice was the San Francisco treat (rice-a-roni). My wife ordered the steak, cooked medium rare. It arrived well done and it was tough. The green beans weren't even cooked. The entire experience was so bad that we actually ended up laughing about the whole evening. We'll stick to Folsom Bistro, the food is always excellent.

After years of not going to the Cliff House, we decided to give it another chance several months before they closed. I swore the rice was Rice-a-Roni. I don't understand how any restaurant, let along one that touts itself as upscale and charges the prices it did, could serve Rice-a-Roni. Why would Sudwerks be doing the same thing? Didn't they bring in their own menu from what I've heard to be a fairly successful restaurant in Davis? Did they retain parts of the menu/staff from Cliff House?