154 replies to this topic

[4thgenFolsomite]

We did the same thing at Olive Garden a couple months ago. The service was horrendous, so I decided not to sit back and whine, and I talked to the mgr. She gave us $25 to use for that meal or later.

Bummer thing is that cw did talk to someone and it didn't seem to help.

you know, there are two chefs in the kitchen at Folsom Bistro. Every time we have eaten when the owner and his wife were there, things were great. But one time we ate when the other chef was cooking. We both had the angry trout. I do NOT recommend it. We've had everything else on the menu and loved it, but the trout, which is the other chef's creation, was verging on repulsive.

our feeling is that this restaurant is new, working out the bugs, gets it right 95 percent of the time, shows creativity, and deserves our support. so even though we had one bad experience, we'll definately be back.

[cw68]

From talking to some people, we think the wife was our server and her husband was the chef. Stacycam's right, we did talk to someone about it and they just didn't care. I still wish the place well and hope they're a success, it'll just be without my dollars.

[Prairie Oaks Agitator]

I recently read "Famous Chef" Anthony Bourdain's book Kitchen Confidential and recalled his advice to never go to a restaurant on Mondays, because the best chefs work the busy profitable weekends and take off Mondays, so you're likely to be getting the second string talent. Also avoid swordfish at any time, they have giant tapeworm parasites that supposedly get cleaned out in the kitchen. Sunday buffets are made of the leftovers of the week, and Eggs Benedict or other dishes with hollandaise are not kept at proper temps to kill salmonella......
....anybody still hungry??

[carnivore]

I do stand corrected !! you are very correct... I will be honest and say that I did not pay attention to the Michelin Guide intrepretation and spoke--er made a true "my badness " about
the overall mention of the establishments. Thank you for your correction... Well taken....
But I will take anyone on when it comes to Real BBQ.

[wrabbit]

I imagine that higher priced places will have to go the extra mile with service, in the coming months, or go out of business. We went to that restaurant when it was Cuevita's and thought it was terrible. No wonder it went under.

My family has cut back on going out to eat and will not tolerate high prices or poor service. It's no longer just a bad experience, but a special time that is ruined. When people don't go out to eat very often, when they do, they want it to be nice.

Is that too much to ask? From now on, when the service is dragging, we get up and leave....we won't tolerate it. I just ask them for our tab, and tell them we have to go and to cancel our order. Then we walk.

I work too hard for my money for that crap.

[cw68]

I recently read "Famous Chef" Anthony Bourdain's book Kitchen Confidential and recalled his advice to never go to a restaurant on Mondays, because the best chefs work the busy profitable weekends and take off Mondays, so you're likely to be getting the second string talent. Also avoid swordfish at any time, they have giant tapeworm parasites that supposedly get cleaned out in the kitchen. Sunday buffets are made of the leftovers of the week, and Eggs Benedict or other dishes with hollandaise are not kept at proper temps to kill salmonella......
....anybody still hungry??

That is one of my favorite books.

As for the 2nd string talent, I think it was the owners working on Monday.

[futuremrs4]

I imagine that higher priced places will have to go the extra mile with service, in the coming months, or go out of business. We went to that restaurant when it was Cuevita's and thought it was terrible. No wonder it went under.

I'm sorry that you had a bad experience when you dined at Cuevitas. I'm sure my husband would have made quite an effort to make sure your concerns were given proper attention. But just for the record, we did not "go under" My husband decided to sell the business to spend time w/ our two small children. We had 9 years of success, most restaurants open and close within 6 months to a year.

[mylo]

Sacramento Magazine review of Folsom Bistro:
http://www.sacmag.co.../Folsom-Bistro/

[Class 4]

After reading all the jibberish above, particularly supermom and her gang, please stop complaining about Folsom bistro and focus on Dudwerks. Now that's you kinda burger joint.

[Darth Lefty]

Sacramento Magazine review of Folsom Bistro:
http://www.sacmag.co.../Folsom-Bistro/

I suppose that's a good review but the reviewer is terribly florid. She needs to pack up her thesaurus and head for North Korea or China or somewhere she can indulge her propensity for gushing adjectives and abused verbs.

[cw68]

I suppose that's a good review but the reviewer is terribly florid. She needs to pack up her thesaurus and head for North Korea or China or somewhere she can indulge her propensity for gushing adjectives and abused verbs.

Seriously! It really got in the way of the meat of the article.

[Darth Lefty]

the meat of the article

Check please!

[POConnor]

Okay that article was hysterical. Can you imagine dating that woman? Reminds me of Giada from the food network; "The Ravioli's are firm but tender, and when you bite into them a myriad of flavors enter your mouth with an explosive and exciting taste that reminds you of your Sicilian grandmothers perfectly formed little creations...blah blah blah..." are we talking about food here?

But I digress...went to the Bistro for lunch yesterday and really enjoyed the ham & cheese sandwich, my friend had the Kobe burger and loved it and the fries are the best! Would definitely recommend it.

Wish I could join you all at the back wine bar tonight...but I'm heading to Manderes for my monthly fix! Have a good time.

[mylo]

Got this email today:

Dear Patrons of Folsom Bistro,

LUNCH SPECIALS THROUGH SATURDAY...

Our Soup is chilled watermelon and champagne.

Crispy Pork Sandwich, braised and pan seared pork served on our house made bun
with heirloom tomatoes, lettuce and a lemon paprika aioli and home made fries for $9.95

We are also offering the Kobe Burger with Pomme Frites for 10.95 through Saturday.

Save room for Chocolate Bread Pudding with Dulce de Leche sauce for $6.95.

Happy Hour is 4:30 to 6:30, featuring $ 4 well cocktails on the patio or at the bar.

We also offer custom Catering services for your special event.

Looking forward to seeing you again!

Folsom Bistro
(916) 990-0630
6608 Folsom Auburn Road
www.FolsomBistro.com

[eVader]

Got this email today:

Yummmmmm