Pele's Wood Fire - Park and King

[ben says]

Re: the salt....there was salt on the table. That wasn't the issue. It's that there was a serious lack of salt in all but one of the dishes. I've had Pele's pies before, and I've never had this problem. The pies at RAM were never lacking salt, nor were they watery.

Re: the wings....you may be right, we could have had two different experiences. That being said, this time, they were pretty bad...no flavor, not cooked right, and on second thought, pretty oily for baked wings.

Re: communication with the hostess stand....normally I'd agree with you, but we told the hostess (two of them) that we were expecting a party to come in, we were already seated, and to send them back. Then, the hostess(s) proceeded to tell the party up front that they had no idea who we were, and they had no reservation under our last name.

Re: the bread...maybe I'm spoiled with Aix's melt-in-your-mouth, before-dinner bread...maybe I was expecting too much. But I find it a huge cop-out for an "elite" and "up and coming" restaurant to throw cold bread at you before a meal. Maybe I was expecting more on the innovation end...maybe it's personal preference.

Re: the dough being undercooked...one of our party told the waitress that the bread was undercooked, and we got some shpeal on "this is how Neapolitan pizza is supposed to be"...as if I hadn't been eating their pies for 2 years!!

Re: homemade pasta v. boxed pasta...I won't argue with anyone here, nor pretend "I know best"...but my in-laws are a group of 26 Italians (From Catania, Sicily) who speak no English whatsoever, and know good Italian food. Quite frankly, as far as food goes, they're the best (IMO). From what I hear from them, and other Italian's I've met...Italians prefer boxed pasta. Why? Because it can be cooked al dente. I don't necessarily have a problem with home-made pasta, but if you're going to make home-made pasta, it needs to be melt in your mouth good. Tender. Soft. Buttery...Pele's pasta was none of this. It tasted like they made a batch of home-made pasta in the morning, and let it sit out in a flour mixture until it was ready to boil. Ended up being chalky, dry, and flavorless.

Oh, also...after reflection, and again, this is my opinion, and I'm not trying to sound like some a-hole food critic...the prices were completely legitimate for the amount of food served. Lastly, not a single dish came out on time. 6 different orders, 6 different times coming up, 3 different waiters bringing the food. Oy.

I WILL try Pele's again. Can't say it enough--want them to succeed. Want to be able to bring my Italian family there. Want to go there for date-night. Want to eat brunch there. Yada Yada Yada. I WILL give them time to sort this stuff out. All I'm saying is...they better be listening, because they won't last if they settle for mediocrity.

[Captain Zissou]

4) Had to ask the staff, two different waiters, three times, to refill my water, and to bring napkins. WAY too many waiters in this place. Never knew who to ask for what, and there was no communication. We had three of our party waiting up front because the hostess told them the party wasn't there yet. Meanwhile, we waited 20 minutes to make the connection that 1/2 our party was sitting up front.

5) The bread they serve at the beginning...why? Cold and tasteless.

With the water, I had the opposite experience.  It almost seemed like the staff was paranoid about my water dropping to half full.  it was refilled almost every 5 minutes. 

The bread:  I have been there twice and have had very different experiences.  Once the bread was absolutely superb.  Crunchy on the outside, soft and light on the inside with a great rosemary taste to it.  The second time it  was a different type of bread, but it was was dense, tough, not crunchy on the outside, and relatively flavorless.  They will settle into a bread I'm sure and I hope they pick my favorite.

I can see the wings being hit or miss.  I have had two good batches, but I don't doubt that yours were not done well.

[MusicMan]

Went last night, party of 6. Every seat in the entire place filled at 7 pm. They have been open one week and 1 day. Were greeted in 2 minutes after I sat, had a cold beer in front of me exactly 4 minutes after I sat down. They worked with my 5 yo and 8 yo kids and made them exactly what they wanted (not on menu). All the food was in front of us about 20 minuted after being sat. Bread was good, the rosemary type.  Service was just right, not left alone and not pestered. Noticed that upper level management/owners were there and striving to make the customers happy. I think they will do fine. Give them a month or two to get it fine tuned.

Also went Sat night after 10 pm and had beers and one pizza. Took some friends who liked it. Nice to get food
in the late evening without the 1 hour wait (you know who I'm talking about.) Interesting group hanging out there,
young 20 somethings looking for a fun place that is slightly upscale but friendly.

[ben says]

I have no doubt they'll get their act together...just hope it's sooner rather than later. 

[RiversideHusker]

Do they have a full bar?

[Captain Zissou]

Do they have a full bar?

Yep

[climber]

went there this past weekend with my wife and two friends. our experiences directly mirror what others have already said (beautiful space, prosciutto pizza/sauce was bland, fungi pizza rocked however, all dishes-including cesear salad- were underseasoned, bland pasta, bad service).  That said, we knew what we were getting into being as they are still i the soft opening phase.  I've eaten their food countless times before and know it rocks, they just have to sort out some issues (ie hire experienced waitstaff and add salt to everything).  we'll be back in a couple weeks.  Also, i do have to say that, for such a nice looking bar, they really need to get someone behind it who knows what their doing and curate a good cocktail list to mirror the quality of the food (see orsay as a model)(hint, hint, steal Elijah from Matthews

[Non-RedNeck Westsider]

I guess it's my turn.  [brackets are what I'm thinking, and yes the fact that I took picture of my pizza in a box is an issue]

Let's not start with either the bad or good, let's go through a timeline from start to finish with definite mixed results.

First, showed up around 12:15 today for 2 and the hostess said that they would be clearing some tables soon.  [any time frame, how long, are you on a wait, #5 needs input]  We saw a few, from the door, empty seats at the bar and asked if we could eat there.  We stood behind the chairs that had dirty plates in front of them, approx 1.5 minutes [an eternity when you're just standing there] before we were even acknowledged by the bartender, asked if anyone was sitting there and after realizing that there was cash and reciepts next to the plates, started clearing the settings.  There were 6 seats between the end of the bar (park st) and the next guest that was eating.  He cleaned the two next to the guest.  [no buffer, no biggie].  The strange thing was that at the end of the bar there was a mass of cc receipts and checkout books and some food on a plate.   Hmmmm.  Obviously the lunch crowd interrupted someones' [most definitely an employee] lunch.  That's unfortunate, sorry to interrupt.  Carry on.

Apologized as he handed us (1) lunch menu [not a big deal, we usually share anyhow] a couple of beer menus and walked away.  He came back promptly and took our drink order and those were delivered correctly and on time.  Me - TenFiddy, her - coke and cappuccino.  [Beer was awesome.  Glass had incredible lacing.  Everything was right with the world.  Meh, it's a coke]  Cappuccino arrived.....  I thought those things were supposed to have steamed milk in them, not just foam on an espresso shot?  Foam art?  I've heard of it, but maybe a lunch customer doesn't have time or isn't really worried about it.  Maybe they don't even do it all of the time, but I've heard rumors....

We ordered.  Me, the Salumi Pizza, her, the Mushroom.  Let's say the clock was at 12:30 [generous].  We chit chatted, talked about who was there, who wasn't doing this right, who should be doing that, today's episode of Quantum Leap, etc...  During the time after we orderd while making small talk, we witnessed the bartender turn away at least 5 guests due to the mess at the end of the bar. [the fact that it was even done is astounding to me.  the way it was done, unacceptable]  Anyhow, small talk is dwindling and hunger is setting in, so in hopes of coming back to find food served, K went to the restroom [another story, another day].  While she was gone a pair of gentlemen sat next to me, were greeted by the bartender and asked, "Do you have any really good IPA's?"  [Fair question]  The response [astonishing], "We have several really good ones, here's a menu and let me know what you'd like."   Maybe I'm being nit-picky, maybe it's just from having a SI background, but I couldn't believe what I was hearing.  After the bartender dropped the menus and walked off I gave them a minute to talk it over and after eavesdropping enough I stepped in and offered a suggestion from the menu, Green Room Double Hopped IPA.  It's a solid beer, it's a little newer to the scene than the I-10, and it's local.  Guess what?   They don't have it on tap yet, of fucking course.  [yeah, that's how the day is going]

OK.  So at this point I'm starving.  I've tasted a bitter cappuccino [would've been a great espresso, but that's not what was ordered], offered a suggested beer that was on the menu but not in stock and 40 minutes later, still no pizza.  And now we've come to the breaking point. 

It's lunch.  Most people don't have 2 hours to invest in it.  [I don't have to go back to work so I'm good, let's order a Rhino Rye, Yes!]  K has to go to work now.  "I just checked on your pizzas, it's going to be a few more minutes."  Now we hit the 50 minute mark on food and here comes the pies.  They look delicious, smell good, hot, crispy looking crust, you know, all that stuff that I was used to when Matt had a cart in front of IAW.  Our bartender [in case you're wondering, I don't call him by name, because it was never offered and I didn't ask] asked how everything tastes, and my response was, "I have to let you know next time, because we really need 2 boxes and a check."  We boxed our lunch, paid our tab and left.  1:15 - 2 beers, 1 taste of espresso, no pizza.  Good thing I wasn't on a lunch break.

Recap:  For those of you who are scared away because of price....   I don't know about dinner [I was afraid to ask for a menu, it might confuse someone], but the lunch prices are damn reasonable.  Our tab was $32 for lunch and $12 of that was for beer, I don't have anything to complain about here. 

The whole front staff needs to have a come to Jesus [or Tebow, I don't care, so long as they get on the same page] meeting to figure out who's supposed to do what, how many guests they can handle at once and for God's sake, someone hire a busboy, SA, something.  I understand growing pains, but show some semblence of knowing what you're supposed to do even if you don't have the staff to do it.

The back of the house, same thing.  You can't go through a service with 3 different expos and expect any consistency.  I can understand that a fresh made pizza may take 15-20 minutes, but you were well exceeding twice that, and if you plan on having a sustainable lunch crowd, that's not going to fly.  Side note:  managers, leads, head servers,  clean your shit off the bar before the crowd gets there, focus on the rest of the guests in the restaurant other than those you know and feel free to bus tables yourself. 



The food.  I know it's the last thing I'm getting to, but it also happened to be the last thing I was given.   It was good.  Not extraordinary.  Better than average.  But only Good.  I'll actually give the meats on my pizza a pretty outstanding, but that was while I was picking them off the finished product [in my togo box as I drove to the house because I didn't have time to eat at the restaurant] and I'm not a chef, but I think you lose a bit of the basil flavor when it's covered in char.  Maybe if you put it under the cheese so it didn't burn and could release it's awesome flavor.  [I know, super douchebag comment, but how could I not?]

I know you're going through some growing pains.  I know you have a direction.  I can promise that I'll be back, but I'm going to give you a quick minute to get your shit together. 

[fieldafm]

Side note:  managers, leads, head servers,  clean your shit off the bar before the crowd gets there, focus on the rest of the guests in the restaurant other than those you know and feel free to bus tables yourself. 

This was a HUGE pet peeve of mine when I was in the industry.  There is no excuse for that.  Take care of your customer first and foremost... paperwork and snacks can wait.  That makes my blood boil and toes curl just reading it, and I wasn't even there.

and I'm not a chef, but I think you lose a bit of the basil flavor when it's covered in char.  Maybe if you put it under the cheese so it didn't burn

That's not how you make a pie though.  You never bury all of your ingredients under the cheese.  You actually lose quite a bit of flavor that way(all you taste is cheese). 

[Non-RedNeck Westsider]

That's not how you make a pie though.  You never bury all of your ingredients under the cheese.  You actually lose quite a bit of flavor that way(all you taste is cheese).

No, I get it, but once the fresh basil has shriveled up and is mostly charred around the edges, it doesn't add much flavor - or maybe I should say, not as much flavor as it would had it still had some moisture.  The only way I know to remedy that would be hide it under the cheese or add it during the middle / at the end of cooking so it's not completely roasted. 

Honestly, there were so many other things that weren't up to their standards (I'm assuming this, but it's a safe assumption), that the burnt basil should be the least of thier worries.  I was told later that, "I was hoping that the food would have made up for everything else being so fucked." - It didn't. 

I be back in about 2 weeks or so, I'd expect some of this has changed by then.  If not.....

[Kay]

Four of us went last night--ordered and shared four different dishes (two pizzas and two pastas) -- we liked them all very much.  Also had a very nice wine.  Desserts were great as well.  I didn't know what we'd be getting after reading comments on MetroJax.  Will definitely go back.

Only potential problem is that the dishes all came out a very different times.  Would have been a problem if we weren't sharing.

Love the interior!

[MusicMan]

Ever heard of THE  BRICK? It is a "trendy" spot in The Shoppes of Avondale. I have lived in Avondale for 6 years and eaten there 5 times. I have never once been served anything that tasted good. Average, yes. Bland, definately. Never once anything I looked at my table mates and said "This tastes great." Yet somehow it thrives. It thrives because of location and a pleasant interior. Every bite of food they serve is delivered in a SYSCO truck.

So Pele's has a great location, a great interior, a real chef not just a cook, and a goal of creating real authentic Neapolitan Pizza plus some other tasty dishes to complement them.  Their location is great and the interior is great as well. While they have not been open 3 weeks, there is a good chance they will be a fixture in our neighborhood and will continue to improve as time goes by. I have definately enjoyed the food I was served there.  The service will improve and the customer experience will as well. Be patient folks. Rome was not built in a day, and putting together a great restaurant takes time too.

[ben says]

Ever heard of THE  BRICK? It is a "trendy" spot in The Shoppes of Avondale. I have lived in Avondale for 6 years and eaten there 5 times. I have never once been served anything that tasted good. Average, yes. Bland, definately. Never once anything I looked at my table mates and said "This tastes great." Yet somehow it thrives. It thrives because of location and a pleasant interior. Every bite of food they serve is delivered in a SYSCO truck.

So Pele's has a great location, a great interior, a real chef not just a cook, and a goal of creating real authentic Neapolitan Pizza plus some other tasty dishes to complement them.  Their location is great and the interior is great as well. While they have not been open 3 weeks, there is a good chance they will be a fixture in our neighborhood and will continue to improve as time goes by. I have definately enjoyed the food I was served there.  The service will improve and the customer experience will as well. Be patient folks. Rome was not built in a day, and putting together a great restaurant takes time too.

Completely agree with you, and I will be going back. I was just surprised how shockingly bad it was, three weeks after they first opened. Also surprised how their sauce recipe completely changed from their RAM days. All I'm saying is they better get rolling soon. Jacksonville food goers are fickle.

And yes, Brick is terrrrrrible.

[Non-RedNeck Westsider]

Completely agree with you, and I will be going back. I was just surprised how shockingly bad it was, three weeks after they first opened. Also surprised how their sauce recipe completely changed from their RAM days. All I'm saying is they better get rolling soon. Jacksonville food goers are fickle.

And yes, Brick is terrrrrrible.

Pretty much the same sentiment here, and, MM, if you re-read my post, maybe you can realize that I'm not lambasting them just to (well when you have something bad to say) 'be a hater', as much as I'm making an attempt at giving them a perspective from someone who knows the industry, yet is not in it.  You can get by with mediocre food (which is not the case), you can get by with high prices (which definitely wasn't the case), you can get by with shitty service (the food better be exceptional), but I don't think they're just trying to 'get by'.

[Dashing Dan]

I like The Brick! 

It's been years since I had any problems with their service.  I like their food, and when they have had live music it's always been very good. 

When our daughter comes down from NYC, we always head straight to either The Brick or to Biscotti's.  If it weren't for those two places I don't think that she would like Jacksonville nearly as much as she does.