68 replies to this topic

[Logan]

Karoline,

Could please update your online menu to reflect what is actually offered. I just checked and based on the dinner menu, there is no lobster mentioned.
I also know I had crab legs when I first went there, but no crab legs on the online menu now. If crab legs and lobster are available, please list them on the online menu.

Thanks,

[giasmom]

Thank you, Karoline, for coming on here. All too often, forums like these are unfair, and frankly wrong and full of hot air. I will come in soon to say hi and have lunch. Pay no mind to the "critics". Most of them have never run a business anyway and have no clue !!

C.S.

You are right Poker, I have no idea how to run a restaurant, Im sure its stressful...I only know whether or not I enjoy the flavor, texture and aroma of the food Im eating. . .I didnt think I was being unfair, I said we loved the atmosphere, bread, margarita and that the service was outstanding...ps, I do think I look better in dimmer lights, hahaha

[Darth Lefty]

I've only been there once, probably not quite a year ago. Enjoyed it fine. The food was good. I can see how someone might think it dim but it was consistent with the rest of the decor.

The potato chips and blue cheese thing (don't call it nachos) is a neat idea. I'd also recently had it elsewhere, but it was as good or better here.

Please don't turn yourself into Applebee's.

[caligirlz]

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. 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).

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

Hi Karoline,

Thank you for addressing all the issues we have been discussing here.

I'd like to say that when I experienced problems, the waiter was excellent in the handling of it. I didn't see a need to go to the manager. Unfortunately after receiving a 2nd gristly "center cut" filet migon, and again speaking to the waiter, I really did not expect another replacement. Nor did I ask. I moved on to dessert instead & that (pumpkin creme brulee) was excellent.

A couple of things...

I'm just thinking that perhaps the description on the menu could be clearer. For example, spice-crusted bistro filet....suggests to me a rub, not drowned in a spicy sauce. I don't see sauce anywhere in that description. The fine print does end with "Marsala wine mushroom sauce" so I guess that was the sauce, but since it's listed as the last item after all the veggies, it's not clear if the sauce is on the filet or the veggies. This is in comparison to other entries entitled 'marinated tri tip, teriyaki steak sirloin, marinated lamb porterhouse.....then spice-crusted bistro filet". I hope you understand what I'm saying.

I understand what you are saying regarding steak price points, though I'm not quite sure what you mean by "price sensitive steak house". Honestly, I'm now interpreting that to mean, "compromise" as you mentioned above. It sounds like I was there on a compromised steak day! How do I as the customer know which day is compromised, and which isn't? I certainly want to come on the day when the great steak is served....Bottom line, I would rather pay more for a high quality piece of beef. As a steak lover, cheap steak is a waste of my expectation of the experience, time and of course, my money. Would you consider adding a top notch steak for those of us who are willing to pay when we go out to a nice dinner?

[caligirlz]

All too often, forums like these are unfair, and frankly wrong and full of hot air. I will come in soon to say hi and have lunch. Pay no mind to the "critics". Most of them have never run a business anyway and have no clue !!

C.S.

Aw come on now dude, you don't have to run a business to have an opinion on how food tastes.

You are right Poker, I have no idea how to run a restaurant, Im sure its stressful...I only know whether or not I enjoy the flavor, texture and aroma of the food Im eating. . .I didnt think I was being unfair, I said we loved the atmosphere, bread, margarita and that the service was outstanding...we tipped 25.00!

I completely agree with The Dude & giasmom. As a customer, I don't have to know how to run a business. I pay for your services...the food, the service, the atmosphere....It is my job to provide feedback to the owner so he/she can run their business better to attract more of us customers. I think we are doing a service on this forum. Most of us live here in Folsom and care about our community. If we didn't, we'd just complain to all our friends, and never return. Just think how many customers have already done that. At least the owners are getting some truths here.

Service & atmosphere are great. Please do something about those steaks!

[ducky]

Karoline, just to be clear, my comment about the lighting had more to do with the placement of the lighting, although dim lighting does make it hard to read the menu for us older folks. Maybe I just had bad luck, but both times I was seated in a booth where the amber light was shining in my eyes and I had to move to one side or the other to escape it. Maybe check that they weren't moved during cleaning or something? Like I said, it wasn't anything that would keep me from coming back.

Thank you so much for posting here.

[Sienna]

WOW! I am so happy to come back to see the comments after my post. Thank you for your positive encouragement! We are trying to create 2 great restaurants for the area. Lord knows, this economy has put us all through the wringer of trying to figure out the success formula. The lighting was chosen for the soft, swanky look it portrays and how good everyone looks in that light! Like I stated, we are working on not changing the feel of the amber lighting, just enhancing the darker corners of the restaurant.

Again, thank you for the feedback!
May you all have a happy and prosperous New Year!

Karoline Platt

[Deb aka Resume Lady]

Is there anything you can do to improve the acoustics? The trend seems to be for restaurants to be so loud you can't have a conversation. Maybe, just maybe, two people can talk, but you can't go with a group of people and hear what people at the other end of the table are saying. It's unfortunate, because my husband and I cannot patronize noisy restaurants no matter how good the food and service are.

[Logan]

Is there anything you can do to improve the acoustics? The trend seems to be for restaurants to be so loud you can't have a conversation. Maybe, just maybe, two people can talk, but you can't go with a group of people and hear what people at the other end of the table are saying. It's unfortunate, because my husband and I cannot patronize noisy restaurants no matter how good the food and service are.

I agree, I don't know why the new thing seems to be open ceilings with the ductwork painted black and hard surfaces everywhere. A nice acoustic tile ceiling and carpet would go a long way to eliminate the echo reflection of sound from hard surfaces. Add curtains covering bare walls, and you could actually get it to where people could easily carry on conversations. It's not rocket science how to make a room less loud and obnoxious.

[Deb aka Resume Lady]

Man, you people are brutal....just brutal. No, I don't mean you're being necessarily "tough" on LO, but do you people do this hyper-analysis and over-the-top criticism of EVERY restaurant that opens in Folsom??...I mean, really?? It's amazing to me. I just shake my head at this stuff.

Good restaurant managers want the feedback.
Prospective customers want the reviews -- positive and negative.

[caligirlz]

Man, you people are brutal....just brutal. No, I don't mean you're being necessarily "tough" on LO, but do you people do this hyper-analysis and over-the-top criticism of EVERY restaurant that opens in Folsom??...I mean, really??

YES....we do review the restaurants in Folsom. we care about our community & we want these places to succeed. the troops have really rallied behind a lot of new restaurants & helped get the word out, and a lot of people are on a first name basis with the owners as a result. Like Dickey's, Strings....

I see you are fairly new to posting, so welcome.

For more restaurant reviews, see Folsom businesses/Folsom restaurants. you'll also find restaurant reviews in other Sacto region cities too.

Didn't you say you were a restaurant or small business owner? where so we can come visit you too?

[proudmama]

I want to add my two cents...

The first time we went to LO it was phenomenal, both food and service. I was sold. We've returned a few more times since and while the service was great, the food, not so much. My steak was similar to something you would get at sizzler. Big bummer for the price. The last time I went, I decided to ordered the salmon instead and it was undercooked. I never send food back, so I just dealt with it. I REALLY, REALLY, REALLY want(ed) to love this place as it's definitely what Folsom needs. I think the atmosphere, drinks and service are fabulous. Now just the food...

[Steve Heard]

I want to add my two cents...

The first time we went to LO it was phenomenal, both food and service. I was sold. We've returned a few more times since and while the service was great, the food, not so much. My steak was similar to something you would get at sizzler. Big bummer for the price. The last time I went, I decided to ordered the salmon instead and it was undercooked. I never send food back, so I just dealt with it. I REALLY, REALLY, REALLY want(ed) to love this place as it's definitely what Folsom needs. I think the atmosphere, drinks and service are fabulous. Now just the food...

I went last night for a drink and an app. Food and service was great. As for the salmon, I prefer it not cooked all the way through. I'm not a steak eater, so can't address that.

[Michael Hughes]

A lot of things make a lot more sense now after Karoline's comments.

I consider myself one of the premier Chart House connoisseurs in the country. I have been to locations past and present around the US and have been eating there for decades. From the times when they were simply Chart House to when they acquired Islands in 1992 (as direct competition to Chili's in the quick service market) to the now Landry's owned derivative.

- Ambience/Lightning
- Menu
- Stylings

I felt very much like I was in a restaurant trying to emulate Chart House of the late 1990's. That is not a bad thing at all. Chart House is still a great restaurant. However, it used to be much darker. More 'sea' focused (for those who have been there, you may remember the tables with nautical maps that folded out).

That was my favorite time.

Land Ocean is one of my favorite steak houses to patronize. I have not been there in a couple months but hopefully it has not changed much because I felt it was amazing as is.

Perhaps people see differently but if I want a good steak I don't feel I should have to get up into the Chops pricing. Likewise, I don't feel like if I want reasonable I should have to stoop all the way down to Black Angus (some of the worst food I have ever had). There should be a happy medium and I feel that is Land Ocean.

My only two cents is I was trying to make reservations (granted last minute notice) for Valentines Day (last minute being about four days prior or so). I got a different answer from Facebook (which I didn't get a response on your page for several days or more after I posted) then I got when I called on the phone and talked to a representative. Consistent communication is important.