108 replies to this topic

[cw68]

I'm very excited! I, too, hope he takes reservations given the location. As for not taking Manderes's old spot, that kitchen is a tough kitchen in which to cook.

[ducky]

I'm very excited! I, too, hope he takes reservations given the location. As for not taking Manderes's old spot, that kitchen is a tough kitchen in which to cook.

I didn't know that about the kitchen. Plus, it sounds like it might already have a new tenant.

I guess I'm a little disappointed it won't be more like the soup thing he did before. I can't see myself enjoying a fancy French dinner while being squished into a small dining area. I'm hoping the menu makes me change my mind.

[Dave Burrell]

I didn't know that about the kitchen. Plus, it sounds like it might already have a new tenant.

I guess I'm a little disappointed it won't be more like the soup thing he did before. I can't see myself enjoying a fancy French dinner while being squished into a small dining area. I'm hoping the menu makes me change my mind.

I loved the Acorn Cafe but have to agree, it was awkward to sit in a place so small for fine dining. I am glad that a new restaurant is moving in and look forward to seeing what they do to the place and can't wait to taste the items on their menu.

[leopard]

YAY! I absolutely LOVE Chef Pont and his marvelous cooking. I work right around the corner from LBS and was so, so sad to see it change hands, even though the new owner is great. I'm going to be in that restaurant on a daily basis -- he's gonna have to practically kick me outta there!

[cw68]

I didn't know that about the kitchen. Plus, it sounds like it might already have a new tenant.

I guess I'm a little disappointed it won't be more like the soup thing he did before. I can't see myself enjoying a fancy French dinner while being squished into a small dining area. I'm hoping the menu makes me change my mind.

My guess is that the dining room will be bigger - no need for the display case.

[Gina99]

Anyone know the latest on this restaurant? Are they opening soon?

[Deb aka Resume Lady]

I tried calling and there's no info on their answering machine yet. It's just a computer-generated greeting asking the caller to leave a message.

(916) 353-1938

[4thgenFolsomite]

I would love it if he sold soups to go! Even at dinner time. There are just times in winter when a good bowl of excellent soup with some good bread and a little salad go a long way!

[Harold]

There are just times in winter when a good bowl of excellent soup with some good bread and a little salad go a long way!

I agree, I'm looking forward to the colder temps so I can make a nice large pot of homemade minestrone on the weekends again. I just can't justify leaving the stove on for hours during the summer months when I'm also running the A/C.

[carnivore]

I stop in and talk to Daniel on a weekly basis. and this man is really special and has some great ideas about how he is going to run his business. As far as the interior layout it is more open and their is sufficient space between tables so as not to intrude on other guests when you are seated. There are 8 tables each seating 4 people, this is what a bistro is usually like. Every dinner will be a 4 course experience and at least until he obtains a clearer idea of food costs there will be no entre over $30.00 !!! A nice deviation from some of our other restaurants in this or other towns to say the least. this is known as plan A. As for a plan B, it will consist of his origional downtown location of a lunch only concept with 4 daily soups and sandwiches. I do believe that if plan A is working out okay there will be soups purchased on a to go basis. He is planning on opening soon, and I won't discuss the tentative date because we all know that that seldom works out that way, as far as the final occupancy notice, well that is being help up accross the street at city hall. I will check in next week to keep you posted with any new details... Have a great weekend... Dan

[Dave Burrell]

I stop in and talk to Daniel on a weekly basis. and this man is really special and has some great ideas about how he is going to run his business. As far as the interior layout it is more open and their is sufficient space between tables so as not to intrude on other guests when you are seated. There are 8 tables each seating 4 people, this is what a bistro is usually like. Every dinner will be a 4 course experience and at least until he obtains a clearer idea of food costs there will be no entre over $30.00 !!! A nice deviation from some of our other restaurants in this or other towns to say the least. this is known as plan A. As for a plan B, it will consist of his origional downtown location of a lunch only concept with 4 daily soups and sandwiches. I do believe that if plan A is working out okay there will be soups purchased on a to go basis. He is planning on opening soon, and I won't discuss the tentative date because we all know that that seldom works out that way, as far as the final occupancy notice, well that is being help up accross the street at city hall. I will check in next week to keep you posted with any new details... Have a great weekend... Dan

Sounds great! Thanks for the update!

[a little bean]

I noticed there was a For Sale sign on the door today. Any word on whether it's still moving forward? Seemed like a lot of the stuff in the windows had been removed. Fingers crossed he's just decided on a different location!

[Harold]

"I stop in and talk to Daniel on a weekly basis."
I will check in next week to keep you posted with any new details... Have a great weekend... Dan

Hi Dan,

It's almost 2 weeks since your last post, what's the scoop?
The previous post indicates to me things might not be going so well.

[EAH]

I noticed there was a For Sale sign on the door today. Any word on whether it's still moving forward? Seemed like a lot of the stuff in the windows had been removed. Fingers crossed he's just decided on a different location!

Oh PLEASE say it isn't so. With the HUGE letdown that Palladio is, Chez Daniel and Whole Foods are the only things I look forward to!

[Ray]

Looks like he's still going forward - per the SacBee Article:

Chez Daniel SacBee

"Reached at the new place Tuesday, Pont said he was frustrated with a bureaucratic stalemate – in this case, the fire alarm didn't meet the city's approval, and the two sides had been tussling over it for a month."