68 replies to this topic

[butlersmith21]

They have filet and lobster every Friday night and Saturday night

8 oz filet and 6 oz Canadian cold water tail with a crab cake and asparagus

[caligirlz]

So...other restaurants in the LO family include Sienna in EDH, Blue Suede & Crush 29 in Roseville. Anyone been to the other locations?

[Deb aka Resume Lady]

So...other restaurants in the LO family include Sienna in EDH, Blue Suede & Crush 29 in Roseville. Anyone been to the other locations?

My husband and I went to Sienna once. It was so loud in there we could barely hear each other speak. We won't be back based on that alone.

[Steve Heard]

So...other restaurants in the LO family include Sienna in EDH, Blue Suede & Crush 29 in Roseville. Anyone been to the other locations?

I could be wrong but hope I'm not.

To my knowledge, the owners started with PF Chang in Roseville, then became managing partners in Crush 29, and then left to open Sienna and LO.

I think the Blue Suede and Crush 29 are owned by the same folks, but no longer related to the folks at Sienna and LO.

I know a that many of their employees so love the owners that they followed them from PF to Crush to Sienna (I believe the manager is one of them), and the employees split their time between Sienna and LO.

Like I said, I'm surprised because I usually get good service. The only bad experience was years ago at Crush, and I emailed them some feedback and they were very gracious in inviting us back and hosting us. I didn't expect that but was grateful.

My wife and I go and have a bite at the bar at LO every now and then and are always treated well.

[Logan]

So...other restaurants in the LO family include Sienna in EDH, Blue Suede & Crush 29 in Roseville. Anyone been to the other locations?

Went to Crush 29 once with a large group of people (30+). Food was good, service was good, but the normal clientele seemed to be the 20-30 crowd looking for a good time on a Friday night. Not my normal cup of tea for where I prefer to go, but that's just my personal preference at this stage in my life. If I was single and 20 or 30 something, Crush 29 might be somewhere I would frequent more. Went to Blue Suede once shortly after they opened. Week night, not very busy, food was good, but service was slow, especially with only 2 other customers in the restaurant. I may try them again sometime, but they are a little higher priced than my typical dining out experience. Right now, Chops is my favorite when I'm interested in finer dining and paying for it.

[caligirlz]

I could be wrong but hope I'm not.

To my knowledge, the owners started with PF Chang in Roseville, then became managing partners in Crush 29, and then left to open Sienna and LO.

I think the Blue Suede and Crush 29 are owned by the same folks, but no longer related to the folks at Sienna and LO.

I know a that many of their employees so love the owners that they followed them from PF to Crush to Sienna (I believe the manager is one of them), and the employees split their time between Sienna and LO.

Like I said, I'm surprised because I usually get good service. The only bad experience was years ago at Crush, and I emailed them some feedback and they were very gracious in inviting us back and hosting us. I didn't expect that but was grateful.

My wife and I go and have a bite at the bar at LO every now and then and are always treated well.

I asked because I just found out that information today from a very reliable source that they are still owned by the same family. The PF Chang connection wasn't mentioned, but I'll follow up on that.

I think the service at LO is great. I'm just not impressed with the beef. Since I'm a big beef eater, then there really isn't any reason for me to go back. I'm starting to learn which restaurants can and can't prepare steak. And who buys quality vs mediocre steak.

[caligirlz]

I've heard not so great things about Blue Suede. Also, all 4 mentioned (LO, Sienna, Blue Suede, Crush 29) have somewhat of the same atmosphere & focus.

I did go back to Chops and shared my first experience with the waiter. I got a visit from the new manager who has only been there 2 months, Dawn. She admitted that there has been a huge disconnect of communication, so she was really happy I came back. They bent over backwards for my party. We even got free dessert all around. But...once again, the steak hamburger was not cooked as I asked, and it was dry. At least it wasn't lukewarm!! I am willing to go back with my groupon, and hopefully when I do a direct comparison of filets, I will see the difference and be completely satisfied.

[Sienna]

Hi All,

I am the owner of Land Ocean and Sienna Restaurant with my husband. We would like to address the items being shared in this forum.

We are the only owners. We have no ties any longer to Suede Blue, Crush 29 or PF Chang's. My husband was the opening partner for PF Chang's in Sept 2000, he then left and became the VP of Operations for the Alizadeh's in 2005. He developed the concepts Crush 29 and Suede Blue. He was the creator of those two restaurants with the Alizadeh's as owners. He left them in Oct. 2009 when things became questionable and his reputation was under scrutiny being aligned with the Alizadeh's. We then, on our very own, opened Sienna in Feb. 2010 and later, Land Ocean in May 2011. We are a husband/wife team, with 2 kids and have lived in Folsom for 13 years. My husband only knows the restaurant industry. Prior to moving here, he was with Chart House Restaurants for over 10 years which moved us all over the country.

Regarding, the comments...our original intention was to be a price sensitive steak house featuring Prime Rib, French Dips, and quality steaks far below the price of a Ruth Chis's or Morton's. Unfortunately, we found the cost of beef was very high, which caused us to compromise our standards on the quality of beef at times. Again, trying to keep the customer top of mind as we made these decisions. After being open for a year and half, the guest is looking for a fair priced high quality steak, not the cheapest but a great steak. There has been a demand for lobster, it's not the price point we wanted to be in, but we are willing to give our guests what they want and are expecting. The steak comments, we are now only using center cut Filet Mignon. We currently feature a Filet and Lobster combo special on Fridays and Saturdays, but will be offering it daily as we have had a large demand. We will also be offering daily a Certified Angus Beef Cowboy Rib Eye (CAB).

In addition, we offer fairly priced salads, sandwiches, burgers, etc., but can also offer the higher quality items our guests are telling us they want us to have at LO. We have a Kid's Menu and a Gluten Free menu. We offer a daily fitness special that changes which is 450 Calories or less and serve Brunch on Saturday's and Sunday's from 10am to 2pm.

The lighting issue... that dark, swanky feel was what we were aiming for when we chose the amber lights. We are aware, that for some, it is too dark. I can tell you that just today, we added more lighting around the restaurant and will continue to address the trouble spots in the coming weeks.

Thank you for all the comments, good and bad. It does help us to improve! I would like to remind everyone, if you are at our establishment and have any issue, PLEASE ask to speak to a manager. It is far easier to correct, change, improve a situation while you are still in our restaurant. Our goal, you leave a happy, satisfied guest! The great thing about us being just a husband/wife team, we can make changes/improvements anytime. We appreciate your patronage and your patience as we evolve Land Ocean into one of your favorite restaurants! Please feel free to email us at anytime with your concerns or comments at info@LandOceanRestaurants.com

Sincerely,

Karoline and Mark Platt

[cw68]

Thank you for coming on here, addressing the issues, giving us your position, thanking the posters for their comments, and asking for more. Very well done!

[MrsTuffPaws]

The lighting issue... that dark, swanky feel was what we were aiming for when we chose the amber lights. We are aware, that for some, it is too dark. I can tell you that just today, we added more lighting around the restaurant and will continue to address the trouble spots in the coming weeks.

I like the swanky look, I don't think it's too dark, but I have found that the amber color makes my meat look unappetizing in your restaurant. If I recall correctly my medium steak looked rare, but it's just a lighting issue. I told my brain that, but it is a stubborn brain and still perceived my steak to be underdone. I did mention it to what I think was the manager at the time, and he agreed it was just the color of the lights.

[Steve Heard]

Thanks Karoline. It takes guts to come on to a forum. You never know how people will respond. I'm not much of a steak eater, but have enjoyed your fitness specials and apps quite a few times.

I for one like the atmosphere. It reminds me of some of the restaurants my parents took me to in the early 70's. It has that smoky amber look (without the smoke), and the overall style of the place.

A favorite routine for my wife and I are to sit at the bar and each have an order of the tempura prawns, along with a wedge salad and a drink. My wife loves your jalapeno martinis.

It's all the better if Samyra is serving. She's great.

We always stop in before a show at Three Stages.

BTW, I often wondered if there might be cross-marketing opportunities with Three Stages for a dinner-and-show package, or some kind of 'bring your ticket for a something before or after the show.

[4thgenFolsomite]

Yes, please try the potatoes. If you have a restaurant that features steak, potatoes need attention too. More than one independent poster has talked about the potatoes being too greasy/oily. If the food is good, no one will care if the lighting is too dark or the price is spendy.

[giasmom]

Thank you LO for your honest direct response. We have no problem paying for good food...We have eaten at RedHawks Steakhouse on several occasions and didnt think twice about paying the price for the delicious food and good service we received, but paying 80.00 and feeling that the food wasnt good at all was a bummer..We loved the atmosphere, service and bread..your restaurant is beautiful...I do appreciate the fact that you are trying to stay at a certain price point...