OK, there been smoke wafting out the chimney for weeks now with soft openings going on...The slices have passed over palates. Start singing neighborhood.
yes...they have been having private dining this week...the restaurant opens to the public at 11am on 1/1
There is also Facebook page for Pele's...search for it.
I was walking by last night around 5:15 and I saw they had the orange neon signs above the door turned on. I noticed lights and activity through the windows and it drew me across the street. I looked in the window and all the waiters were dressed in black and folding white napkins. I could see all the way to the back of the restaurant into the kitchen where many cooks were moving around. This place looks amazing! It's definitely going to be the place to take a date in Riverside.
Did Pele's Wood Fire open Jan 1 as planned? Anyone here tried it yet?
Quote from: 5pointy on January 02, 2012, 10:34:21 PM
Did Pele's Wood Fire open Jan 1 as planned? Anyone here tried it yet?
I too am looking for a review. May take a party of 8 there tonight or tomorrow, just want to make sure they're open and ready.
They are open for dinner this week, the only cavaet being-with a limited menu.
Their real menu will be VERY good, but just bear in mind that the menu you will get this week will be very limited in scope. I listened to someone complain about that last night, to which I replied 'that's better than my first experience at Carmines when I tried ordering 5 things on the menu' to which I was told 'we don't have that yet'. Then why hand someone a full menu when you know full well you aren't serving it?
That being said, Pele's food is superb. When the kitchen and staff get humming, it will probably be the best addition to the neighborhood in years.
Quote from: fieldafm on January 03, 2012, 07:55:12 AM
They are open for dinner this week, the only cavaet being-with a limited menu.
Their real menu will be VERY good, but just bear in mind that the menu you will get this week will be very limited in scope. I listened to someone complain about that last night, to which I replied 'that's better than my first experience at Carmines when I tried ordering 5 things on the menu' to which I was told 'we don't have that yet'. Then why hand someone a full menu when you know full well you aren't serving it?
That being said, Pele's food is superb. When the kitchen and staff get humming, it will probably be the best addition to the neighborhood in years.
Can you give me anymore information on the "limited menu"?? I'm fine with a limited menu, but I'd like to know just how limited, and what kind of food they're serving, considering I may take a good amount of out-of-town guests there.
A group of friends and I tried to go eat there Saturday night but their kitchen had just closed, it was 7p.m. BTW. The crew from Intuition was right in front of us and they got turned away as well and I was walking out the door I told a group walking up that they were closed as well. In all they turned about 15 people away in the short period of time I was there so there is definitely a lot of people who want to eat there. Hopefully they will have regular hours and a full menu soon.
Went last night, the food was really good. The prices were a little steep though.
Quote from: ben says on January 03, 2012, 07:57:19 AM
Quote from: fieldafm on January 03, 2012, 07:55:12 AM
They are open for dinner this week, the only cavaet being-with a limited menu.
Their real menu will be VERY good, but just bear in mind that the menu you will get this week will be very limited in scope. I listened to someone complain about that last night, to which I replied 'that's better than my first experience at Carmines when I tried ordering 5 things on the menu' to which I was told 'we don't have that yet'. Then why hand someone a full menu when you know full well you aren't serving it?
That being said, Pele's food is superb. When the kitchen and staff get humming, it will probably be the best addition to the neighborhood in years.
Can you give me anymore information on the "limited menu"?? I'm fine with a limited menu, but I'd like to know just how limited, and what kind of food they're serving, considering I may take a good amount of out-of-town guests there.
I don't work there... so your best bet is to call them directly.
I always take these reviews with a grain of salt. I'll check them out myself real soon.
http://www.yelp.com/biz/peles-wood-fire-jacksonville
Quote from: 02roadking on January 03, 2012, 09:53:19 AM
I always take these reviews with a grain of salt. I'll check them out myself real soon.
http://www.yelp.com/biz/peles-wood-fire-jacksonville
I can't blame you.
Everyone's a critic. This stood out to me the most: "Even the final course of the coal-fired Manhattan ribeye (medium well for me) which is dry aged then cooked directly on the coals of the fire was perfectly tender and seasoned..." Really?!?
For such a glowing report and detailed mentioning of the ingredients/preparation, you ordered a medium well steak? Sorry. Incorrect. Please come again and we'll serve you sirloin, because you apparently don't have a clue.
I dropped in on New Year's Day and they had a limited menu consisting of their signature limoncello chicken wings with shaved parmesan and lemon zest (outstanding), three or four different pizzas, and a dessert. They will open for lunch full time on Jan 11.
I think what they're doing is really smart. They're slowly ramping things up so their kitchen and waitstaff can execute properly.
Overall, this place is going to be a phenomenal addition to the neighborhood. It's got a huge bar with a great selection of 30 beers on tap. The pizzas are perfectly sized for splitting between two people and range from $15 - $20. The sample dinner menus posted on their Facebook page look terrific as well.
Quote from: TPC on January 03, 2012, 08:07:29 AM
A group of friends and I tried to go eat there Saturday night but their kitchen had just closed, it was 7p.m. BTW. The crew from Intuition was right in front of us and they got turned away as well and I was walking out the door I told a group walking up that they were closed as well. In all they turned about 15 people away in the short period of time I was there so there is definitely a lot of people who want to eat there. Hopefully they will have regular hours and a full menu soon.
well considering they didn't open to the public officially until Sunday, that might explain things.
So are we not allowed to critique online food reviews unless we've actually met the person in real life before?
Quote from: stephendare on January 03, 2012, 10:40:36 AM
Critiquing online reviews is fine, cline. Just be prepared for a response when you make personal comments about other people rather than the review itself.
Totally impossible. Any critiqe of a critic's personal pov is essentially a personal comment. I get it. I've apologized both personally & publicly. Moving on. Nothing more to see here.
Quote from: fieldafm on January 03, 2012, 10:21:17 AM
QuoteFor such a glowing report and detailed mentioning of the ingredients/preparation, you ordered a medium well steak? Sorry. Incorrect. Please come again and we'll serve you sirloin, because you apparently don't have a clue.
That just happens to be my girlfriend. Believe me, she knows food and just so happens to write profesionally on the subject.
Maybe you should start the new year out by not calling out people online you have obviously never met in real life?
If that happened to be you and your girlfriend, which I believe it was, then what's with the curt "I don't work there, try calling them" response? All I was asking for was a MJ user response on what kind of show they're running right now.
Quote from: tufsu1 on January 03, 2012, 10:19:52 AM
Quote from: TPC on January 03, 2012, 08:07:29 AM
A group of friends and I tried to go eat there Saturday night but their kitchen had just closed, it was 7p.m. BTW. The crew from Intuition was right in front of us and they got turned away as well and I was walking out the door I told a group walking up that they were closed as well. In all they turned about 15 people away in the short period of time I was there so there is definitely a lot of people who want to eat there. Hopefully they will have regular hours and a full menu soon.
well considering they didn't open to the public officially until Sunday, that might explain things.
Correction, it was Sunday night because I was talking to one of the intuition guys about the game. Either way there are a lot of people who want to try the place out.
I for one can't wait to have a pizza and a beer there.
ben says, maybe I'm too cautious but I personally wouldn't consider taking a group of out-of-towners to a restaurant that just opened. I would stick with a known quantity.
Quote from: Non-RedNeck Westsider on January 03, 2012, 10:35:18 AM
I left you a non-anonymous personal apology on your voicemail.
Tony, thank you I got your voicemail... I'll call you back when I leave work for lunch.
Quotethen what's with the curt "I don't work there, try calling them" response?
I wasn't being curt at all. I was actually trying to be helpful by letting you know there was a limited menu, as this was a complaint I heard personally. For all I know, they could be adding new items to the menu today. Seeing as though I do not work at Pele's and are privy to the daily going ons, I simply suggested that perhaps the best way to see if your party would be accomodated appropriately (given the circumstances) would be to call and talk to them personally. The first week for any restaurant always operates with some unique circumstances.
On an additional note... I was very impressed that Peles is not using styrofoam to go boxes. Instead opting for more environmentally friendly cardboard boxes. I can't even begin to count how much styrofoam we clean out of the river.
Quote from: urbanlibertarian on January 03, 2012, 10:55:54 AM
ben says, maybe I'm too cautious but I personally wouldn't consider taking a group of out-of-towners to a restaurant that just opened. I would stick with a known quantity.
Good idea. Maybe I'm a little too excited to try this place.
Quote from: fieldafm on January 03, 2012, 11:02:03 AM
Quote from: Non-RedNeck Westsider on January 03, 2012, 10:35:18 AM
I left you a non-anonymous personal apology on your voicemail.
Tony, thank you I got your voicemail... I'll call you back when I leave work for lunch.
Quotethen what's with the curt "I don't work there, try calling them" response?
I wasn't being curt at all. I was actually trying to be helpful by letting you know there was a limited menu, as this was a complaint I heard personally. For all I know, they could be adding new items to the menu today. Seeing as though I do not work at Pele's and are privy to the daily going ons, I simply suggested that perhaps the best way to see if your party would be accomodated appropriately (given the circumstances) would be to call and talk to them personally. The first week for any restaurant always operates with some unique circumstances.
No harm, no foul.
QuoteOn an additional note... I was very impressed that Peles is not using styrofoam to go boxes. Instead opting for more environmentally friendly cardboard boxes. I can't even begin to count how much styrofoam we clean out of the river.
European Street uses them too. Thoughtful, classy touch for them both.
I think that most restaurants are starting to go this route.
They should thank all of the HotWoks for a clever, grease resistant to-go box.
We ate there last night. Our waitress said that they were open on New Years but only had pizza and wings, so yesterday was their first day with the "limited menu". The limited menu was not too limited, there are plenty of items that I would still like to try. We got the fire roasted veggie antipasto to start and it wasn't a "salad" like I expected but more roasted veggies that you dip in this incredible sauce, very good. My husband and I split the Margherita pizza which was a little pricey for the size. For me the high point was definitely the dessert, we got the white chocolate cheesecake with the chocolate-espresso pot de creme. It was extremely rich and there is no way I could eat it by myself. It is even more enjoyable with a glass of wine. The food tasted really good and the service was decent especially considering they just opened. (I think they had a lot of soft openings to help prepare them). The downpoint was the bill...one "salad", one pizza, one dessert, and beer and wine, around $70. Granted, it was all delicious and overall, we enjoyed it, but to me it's more of a fancy night out instead of "hey let's go get some pizza"...if you are looking for casual atmosphere pizza then Carmines is the place, but Pele's was still a good experience, we just won't eat there as much as I'd like because of the price.
Quote from: doglover on January 03, 2012, 01:36:30 PMMy husband and I split the Margherita pizza which was a little pricey for the size.
We got the same. Split a margerita pizza and an order of wings. The wings were awesome. The pizza was also excellent but was priced a little high for what it was.
yes...the prices seem high....but, hey, you're getting fresh ingredients and an awesome decor....that costs $ folks
The reviews on Yelp and Urbanspoon are terrible. All of them mention the prices. While I take these reviews with a grain of salt, I hope Pele's isn't strategically out-pricing themselves just to recoup start-up costs. May hurt them in the long run.
Quote from: tufsu1 on January 03, 2012, 02:22:41 PM
yes...the prices seem high....but, hey, you're getting fresh ingredients and an awesome decor....that costs $ folks
You don't try to recoup your buildout costs within the first week. They aren't paying for the buildout all at once, so why should the customers. I'll have to try the place before I really weigh in, but just because you put fancy lights on the building I should have to pay an arm and a leg.
With such a huge bar... any word on what "Happy Hour" might consist of? As a frequenter of happy hours across the city... I sure would enjoy another option... 8)
Quote from: Captain Zissou on January 03, 2012, 02:44:46 PM
Quote from: tufsu1 on January 03, 2012, 02:22:41 PM
yes...the prices seem high....but, hey, you're getting fresh ingredients and an awesome decor....that costs $ folks
You don't try to recoup your buildout costs within the first week. They aren't paying for the buildout all at once, so why should the customers. I'll have to try the place before I really weigh in, but just because you put fancy lights on the building I should have to pay an arm and a leg.
I agree...but if the upfront and operational costs are higher, it would seem to me that higher prices would cover that.
but hey, if people want cheap, Wal-marts have dining in them :)
The food itself is very good. That is what you are paying for.
Great bread(certainly on par or better than French Pantry), great pizza(the only recognized Neapolitan pizzeria in the city), great entrees(particularly impressive was the chicken carbonara), very authentic zeppoles and although I have never been a coffee person... the fact that they serve Segafredo brand espressos, etc is a nice touch.
The wine menu could use some guidance.
Quote from: Captain Zissou on January 03, 2012, 02:44:46 PM
Quote from: tufsu1 on January 03, 2012, 02:22:41 PM
yes...the prices seem high....but, hey, you're getting fresh ingredients and an awesome decor....that costs $ folks
You don't try to recoup your buildout costs within the first week. They aren't paying for the buildout all at once, so why should the customers. I'll have to try the place before I really weigh in, but just because you put fancy lights on the building I should have to pay an arm and a leg.
That's what I mean. I can't really comment on food, decor, staff, etc, but I can comment on what
everyone perceives to be high prices. I've been about as excited as one can get with Pele's opening up. That being said, I think they're making a crucial error if they out-price themselves (especially considering Carmine's, popular Carmine's, is right down the block).
Quote from: tufsu1 on January 03, 2012, 02:52:40 PM
Quote from: Captain Zissou on January 03, 2012, 02:44:46 PM
Quote from: tufsu1 on January 03, 2012, 02:22:41 PM
yes...the prices seem high....but, hey, you're getting fresh ingredients and an awesome decor....that costs $ folks
You don't try to recoup your buildout costs within the first week. They aren't paying for the buildout all at once, so why should the customers. I'll have to try the place before I really weigh in, but just because you put fancy lights on the building I should have to pay an arm and a leg.
but hey, if people want cheap, Wal-marts have dining in them :)
I hear Winn-Dixie does as well ;)
Quote from: ben says on January 03, 2012, 02:55:27 PM
That being said, I think they're making a crucial error if they out-price themselves (especially considering Carmine's, popular Carmine's, is right down the block).
which goes back to my original post....this is not a pizza place.....it is a date-night restaurant
QuoteWith such a huge bar... any word on what "Happy Hour" might consist of? As a frequenter of happy hours across the city... I sure would enjoy another option...
They are going to do something like what European Street/Mellow does with a beer card. Heard no mention about happy hour specials, etc. Considering they are just open for dinner this week, not serving a full menu yet and still only 3 days in infancy... would imagine happy hour is something still TBD.
They do have plenty of taps, a decently impressive beer selection... and points given for having Rogue gin.
I for one, had no reservations about the prices after an examination of the menu. It's a completely different quality from a run-of-the-mill pizzeria. The prices, I felt, clearly reflected the quality of the food. You get what you pay for.
btw....the beer prices are in fact quite reasonable...nice beers like Bold City 1901 are $5 a pint
Quote from: tufsu1 on January 03, 2012, 03:02:38 PM
Quote from: ben says on January 03, 2012, 02:55:27 PM
That being said, I think they're making a crucial error if they out-price themselves (especially considering Carmine's, popular Carmine's, is right down the block).
which goes back to my original post....this is not a pizza place.....it is a date-night restaurant
If you're dropping that kind of dime, I hope you're scoring at the end of the night!
Quote from: thelakelander on January 03, 2012, 03:37:13 PM
Quote from: tufsu1 on January 03, 2012, 03:02:38 PM
Quote from: ben says on January 03, 2012, 02:55:27 PM
That being said, I think they're making a crucial error if they out-price themselves (especially considering Carmine's, popular Carmine's, is right down the block).
which goes back to my original post....this is not a pizza place.....it is a date-night restaurant
If you're dropping that kind of dime, I hope you're scoring at the end of the night!
I have every intention of making this my next date night destination. To quote my cousin, a happy wife is a happy life.
Quote from: tufsu1 on January 03, 2012, 02:52:40 PM
Quote from: Captain Zissou on January 03, 2012, 02:44:46 PM
Quote from: tufsu1 on January 03, 2012, 02:22:41 PM
yes...the prices seem high....but, hey, you're getting fresh ingredients and an awesome decor....that costs $ folks
You don't try to recoup your build-out costs within the first week. They aren't paying for the buildout all at once, so why should the customers. I'll have to try the place before I really weigh in, but just because you put fancy lights on the building I should have to pay an arm and a leg.
I agree...but if the upfront and operational costs are higher, it would seem to me that higher prices would cover that.
but hey, if people want cheap, Wal-marts have dining in them :)
Hahahahahahaha..... Ok Mr '
I usually eat at Hooters 3 times a week, but when I'm not there I eat at Winn Dixie'. I respect your opinion on most things, but on this one I need to call you out.
As I said, I'll weigh in more thoroughly once I have eaten there (tonight or tomorrow night), but if the price of their margherita pizza is what people have said it is, this place is overpriced. Build out aside, it shouldn't cost that much.
Quote from: tufsu1 on January 03, 2012, 03:09:21 PM
btw....the beer prices are in fact quite reasonable...nice beers like Bold City 1901 are $5 a pint
This is strike 2 against you in this thread tufsu.
I'd tread lightly if I were you.
by no means am I a foodie...but even I can tell the difference in quality between Hooters ingredients and those of Pele's :)
Quote from: Captain Zissou on January 03, 2012, 04:05:39 PM
Quote from: tufsu1 on January 03, 2012, 03:09:21 PM
btw....the beer prices are in fact quite reasonable...nice beers like Bold City 1901 are $5 a pint
This is strike 2 against you in this thread tufsu.
I'd tread lightly if I were you.
wait...so Bold City beers aren't good?
heck, I'd be the first person to complain if a Bud Light pint was $5....but I expect higher prices for better beer
Quote from: Captain Zissou on January 03, 2012, 04:04:26 PM
Quote from: tufsu1 on January 03, 2012, 02:52:40 PM
Quote from: Captain Zissou on January 03, 2012, 02:44:46 PM
Quote from: tufsu1 on January 03, 2012, 02:22:41 PM
yes...the prices seem high....but, hey, you're getting fresh ingredients and an awesome decor....that costs $ folks
You don't try to recoup your build-out costs within the first week. They aren't paying for the buildout all at once, so why should the customers. I'll have to try the place before I really weigh in, but just because you put fancy lights on the building I should have to pay an arm and a leg.
I agree...but if the upfront and operational costs are higher, it would seem to me that higher prices would cover that.
but hey, if people want cheap, Wal-marts have dining in them :)
Hahahahahahaha..... Ok Mr 'I usually eat at Hooters 3 times a week, but when I'm not there I eat at Winn Dixie'. I respect your opinion on most things, but on this one I need to call you out.
As I said, I'll weigh in more thoroughly once I have eaten there (tonight or tomorrow night), but if the price of their margherita pizza is what people have said it is, this place is overpriced. Build out aside, it shouldn't cost that much.
I don't care if you're making the mozzarella by hand, the dough fresh everyday, and the sauce is simmered for 5 days straight. No Neopolitan pizza,
of that size, should cost $10. Same reason I stopped buying their pies at RAM...appetizer portion, entree price.
dude...a 10" pizza at Olive Garden costs $10 these days
Quote from: tufsu1 on January 03, 2012, 04:06:48 PM
Quote from: Captain Zissou on January 03, 2012, 04:05:39 PM
Quote from: tufsu1 on January 03, 2012, 03:09:21 PM
btw....the beer prices are in fact quite reasonable...nice beers like Bold City 1901 are $5 a pint
This is strike 2 against you in this thread tufsu.
I'd tread lightly if I were you.
wait...so Bold City beers aren't good?
heck, I'd be the first person to complain if a Bud Light pint was $5....but I expect higher prices for better beer
Not at $5 a pint. Almost all Bold City should never be more than $4. At some places they're $3.50. Those places are somehow making money on the beer, so I don't see why Pele's thinks they can demand $1.50 extra. I often get a pitcher of Dukes for $10 at one place. I won't tell you where because I don't want them jacking up the price, but they do great business. Based on ingredients alone the beer should never command $5 prices, especially not the red ale. A stout, maybe. The Magnum P Rye, of course.
Quote from: tufsu1 on January 03, 2012, 04:10:53 PM
dude...a 10" pizza at Olive Garden costs $10 these days
Only you would know that.
Quote from: tufsu1 on January 03, 2012, 04:10:53 PM
dude...a 10" pizza at Olive Garden costs $10 these days
In a city with a thriving and growing food scene, going to Olive Garden should be an abomination. Take your $10 elsewhere.
fine...I'll leave it be....my lack of knowledge guiding me to the conclusion that all-natural ingredients logically might cost more than those from Sysco is clearly misplaced.
But I can tell you that the folks who opened this establishment also have a background in the food industry....and I assume they have a strategy and specific market they are catering too....
if that's not the case, then their business may fail....like many others in the food industry.
QuoteBased on ingredients alone the beer should never command $5 prices, especially not the red ale. A stout, maybe. The Magnum P Rye, of course.
Apparently this is not going to be the type of place that will try to bring customers in with low beer prices. We''ll see if they've correctly judged what the market is for they will offer.
Quote from: urbanlibertarian on January 03, 2012, 04:27:49 PM
QuoteBased on ingredients alone the beer should never command $5 prices, especially not the red ale. A stout, maybe. The Magnum P Rye, of course.
Apparently this is not going to be the type of place that will try to bring customers in with low beer prices. We''ll see if they've correctly judged what the market is for they will offer.
I could sell you a Camry for $90,000 but it wouldn't make it a better car. They could charge $15 for a 1901, but it still wouldn't be a great beer. If you're going to charge $5 for a beer, make it something worth the money. You could still stay local, charge $5, deliver a better product, and still make the customers happy.
Out of curiosity, how much does Kickback's charge for a pint of Bold City?
Is a Lexus ES better than the Camry....does it have better quality products (leather, sound system, etc.)...if not, why do they charge more for basically the same car?
Seasons 52 sells their flat breads for $10+ and while I haven't eaten at Pele's yet I would imagine from the reviews of the food and from seeing the quality work they put into the building that they are planning to provide an equivalent, likely better, pizza/atmosphere and it is thankfully not a chain and not at the towncenter.
Compared to the other things at Park/King it might seem overpriced, but I would say that is comparing apples to oranges. If the food is done well it will likely be more comparable to the experience a person has at Town or Orsay and most people know going in that they are going to pay more and are okay with it.
Although, I'd be really happy if they offered an awesome HH they way they do at Orsay.
Quote from: Captain Zissou on January 03, 2012, 04:33:33 PM
They could charge $15 for a 1901, but it still wouldn't be a great beer.
Verging on blasphemy....
Quote from: ben says on January 03, 2012, 04:07:28 PM
I don't care if you're making the mozzarella by hand, the dough fresh everyday, and the sauce is simmered for 5 days straight. No Neopolitan pizza, of that size, should cost $10. Same reason I stopped buying their pies at RAM...appetizer portion, entree price.
Well let a guy that is not in the restaurant industy try and justify spending a few coins everytime he goes out rather than eating in.
Tonight's menu at the NRW home for myself and mini-me: Fettuccine w/ Italian Sausage and a Creamy Tomato Sauce, Garden Salad & Adult/Kid Beverages
From the Winn Dixie receipt: Fettuccine - 1.89, Pint Cream - 2.89, Mozz Chz (8oz) - 9.99, Premio Hot Italian Sausage - 5.99, Yellow Onion - 1.04, Tomato (Cluster) - 3.94, Garlic (Bulk) - 1.19, Broccoli (Bunch) - 2.69, Cava Brut (2) - 25.98, Welch's Sparkling Grape Juice - 2.99
This totals out to $58.59. I didn't include the olive oil, mushrooms, celery, carrots, butter, salt, pepper, dried herbs and time spent making it that I already had at the house. So safe to say I'll spend about 45 minutes and use another $10 of ingredients. So I'm at $70 and I still have to clean the kitchen, well, mini-me will get to clean the kitchen.
Maybe I should have gone out tonight.
Before you gripe at what a restaurant charges, you should try making it yourself.
Quote from: stephendare on January 03, 2012, 04:22:24 PM
I know that almost everyone actively posting in this thread is either a restaurant owner/chef/kitchen person, or has a background
I have a background with Jane at Partners....
not everyone,this one simply a customer,student of Shoppes of Avondale..........and....let me think hard....oh yea,Crustaceans/Ragtimes and who here understands the '/' connection??
I predict a Restaurant Bubble.
locally produced $6 pint just one of many absurdity
Or no butter at The Fox dashes Jacksonville image for the visitor from Naples.
thank you Ian for no knock down drag out Fox expansion.Who here remembers the days of cigar smoke at the Fox?Those were the days Ian was working at Biscottis.
we have experienced some credible advances.why not now the proverbial bubble?
sorry,we're closed
I'm still waiting to hear what places like Kickbacks charge for local beers like Bold City and Intuition....regular prices, not happy hour.
You'll be surprised (not really) that the prices are....... $5/pint
Unbelievable!!!
Next on the menu - IAW - are $4 ea. at IAW - AMAZING!
If no one's guessed it yet, I'd say prices are based upon what one can get most of the time without complaint. Absurd you say..... Not really, unless you believe that the tenderloin from Longhorn ($21) comes from a different cow than a tenderloin from Ruth Chris ($48)....
They may come from the same cow but Ruth Chris is doing some voodoo or something that makes theirs taste a lot better.
Tufsu1/cline, at Kickbacks the prices we charge for each draft beer is generally 4$ more than the cost of the liquid in the glass. (its different for Yuengling, Bud Light, Ultra and Miller Lite) That said, the liquid in most glasses of craft beer costs 1$ or so, and generally we would charge $4.95 for said craft beer. If the liquid costs us 5$, we charge $8.95 for the glass. All of our draft beers are sold for 1$ cheaper during our happy hours.
Generally the price we pay for kegs of craft beer from all over this country is the same as the price we pay for a keg of beer from the local brewerys. (usually $135-$140 for a half barrel) (124 pints). Interestingly, kegs from Intuition and Bold City have to travel across the city to a distributers warehouse before they come back to within half a mile from where they started. Damn three tiered system!
Wow, some people around here are hypercritical. $5 is not a good price for a glass of a Bold City beer, but it's hardly a ridiculous price. As Steve says you'd get a similar price at several other places including Kickbacks. Sometimes that's just how it is. Hell, Intuition sells some of their own beers for five bucks. I and many others are still happy to visit their taproom.
This is also a new joint that has some of the new joint kinks to work out. Ill give it the benefit of the doubt until trying it myself.
The erroneous thought is that since it's made locally, it's going to be less expensive. In fact, because they are small, start up breweries their keg prices are actually as much or more expensive than more established breweries (not talking about the big 3). A keg of BC or IAW costs the same as a keg of Guinness; that's the reality. When you break it down and price it out, you really have to charge $5 to make your margin on it. So when you see it for $4 be happy, when you see it for $5, you've paid the right price. Sometimes supporting local means supporting local. However, at the taproom, I think all beers should be $3 at least if you fill a growler to go...maybe a good promo idea for them...
Either way, it's nice that the local breweries are turning out good product. I prefer Intuition personally, esp their 1-10IPA (which they were out of on today's delivery ;(
Looking forward to trying Pele's. As a rule, I usually wait 3-4 weeks before trying a new restaurant. So don't be too hard on them, especially since it's a limited menu. Can't really judge the horse til it's been allowed to get up to a full gallop.
Quote from: Non-RedNeck Westsider on January 03, 2012, 10:14:06 PMunless you believe that the tenderloin from Longhorn ($21) comes from a different cow than a tenderloin from Ruth Chris ($48)....
That's a pretty bad example. It may come from the "same" cow, but what happens after that is probably very different.
acme, that's my point exactly.....sure Pele's is charging more than other nearby establishments....but considering the decor and the fact that the food is handmade with all natural ingredients, it probably makes sense....heck, maybe they're paying their staff above minimum wage and/or offering benefits too.
bottom line (and forgive the political soapbox)....the mentality of cheaper at all costs (I call it the Wal Mart effect) is ruining this country!
I thought most of the prices were reasonable for what it was, the pizzas are the only thing that seemed off. $16 for a 10" cheese pizza with 5 tomatoes? Meh. $7 (or 8?) for the lemonciello wings... winning, they were awesome.
Drove by last night. It looked packed. What a great addition to that corner.
Since I just discovered this thread this morning, and having read all the way through it, I figured I'd throw my two cents in. I have known Matt, one of the owners, for over a year. I have talked to him about the restaurant and what his vision for it is. Something he is not going for is a cheap Olive Garden knock-off. His vision is for Pele's to be an innovative, exciting, and dynamic restaurant using only the best ingredients and providing top quality experiences.
That said, I have also read some of the reviews on Yelp, Urban Spoon, and here. The people who wrote them last week were, in my opinion, woefully uneducated in the way a restaurant is opened. First, since it was their soft-opening last week and they were definitely still working out a lot of the kinks, their food was comped. The only thing the restaurant asked was for you to pay for your drinks and to tip the staff as they learned their stations. To me that is more than reasonable. And if you are basing your opinion on last week or even this past weekend, you are being truly unfair to the restaurant.
Second, the reviewer on Yelp goes on and on about the pizza, to quote, "When it arrived it was a simple cheese pizza the size of a paper plate with six halves of grape tomatoes, six see through thin shavings of prosciutto ham and five sprigs of arugula." Its obvious this person knows nothing about true Neapolitan pizza and probably has never seen one before. The pizzas I had in Italy looked nearly identical to the pizzas served at Pele's, its not about the Pizza Hut mentality of more is better, its about the fresh ingredients and authentic flavors.
Third, the service at the restaurant is still working out the routines. Sure, there were a lot of people wandering around in there seemingly lost -- and to be fair, they probably were -- but, that is what the first few weeks of a new restaurant are for -- to figure out the best way to do things. While I was there with my date last week we experienced several gaffes including a long wait for drinks, the delivery of someone else's food to our table, and a seating issue. All were handled and none were so egregious that it would deter me from eating there again.
Forth, the prices compared to the portions are a bit steep. I'll admit that I was a bit sticker-shocked when I saw the prices of the food. However, one has to keep in mind that they are not trying to be the Olive Garden. The goal of this restaurant is to be a destination restaurant akin to Orsay, Bistro Aix, or Matthew's. The fact that all of their ingredients are fresh down to the freshly pulled mozzarella makes it even more worth the price. Not to mention that the atmosphere and decor are definitely on par with the best restaurants in the city and even some I have been to in more cosmopolitan cities like Dallas, San Francisco, and New York City.
Finally, the beer pricing is quite fair in my opinion. This from a man who is an affirmed beer snob and frequently enjoys the pricier brews on the menu at Kickback's, Engine 15, and beer establishments far and wide. The line-up Pele's has is quality all the way. I have talked with Matt frequently about his beer selection and even helped by providing a wish list to him -- at his request -- for the beers he would be serving. The pricing on the beers he is serving, as Steve pointed out in his post, is appropriate and fair. Sure, you can get a pint of Bold City beer at the brewery a mile up the road for $4, but you aren't at the brewery, you are at a fine restaurant and because of that, you should expect to pay a small premium.
OK, enough said. If you are interested in reading more about my experience at Pele's, you can go to my blog where I posted a review yesterday.
http://sprbrewcrew.wordpress.com (http://sprbrewcrew.wordpress.com)
Quote from: ChriswUfGator on January 04, 2012, 09:43:50 AMBut something just sticks out here that I wanted to comment on. The way you avoid being an olive garden isn't by jacking up the prices, it's by concentrating on delivering a better product. Some of these comments are getting pigeonholed as complaining solely about pricing when I think what they were actually saying is that the product wasn't worth the price.
This. It's pretty obvious that Pele's is no Olive Garden (bleh).
Quote from: Gonzo on January 04, 2012, 09:01:37 AM
Since I just discovered this thread this morning, and having read all the way through it, I figured I'd throw my two cents in. I have known Matt, one of the owners, for over a year. I have talked to him about the restaurant and what his vision for it is. Something he is not going for is a cheap Olive Garden knock-off. His vision is for Pele's to be an innovative, exciting, and dynamic restaurant using only the best ingredients and providing top quality experiences.
That said, I have also read some of the reviews on Yelp, Urban Spoon, and here. The people who wrote them last week were, in my opinion, woefully uneducated in the way a restaurant is opened. First, since it was their soft-opening last week and they were definitely still working out a lot of the kinks, their food was comped. The only thing the restaurant asked was for you to pay for your drinks and to tip the staff as they learned their stations. To me that is more than reasonable. And if you are basing your opinion on last week or even this past weekend, you are being truly unfair to the restaurant.
Second, the reviewer on Yelp goes on and on about the pizza, to quote, "When it arrived it was a simple cheese pizza the size of a paper plate with six halves of grape tomatoes, six see through thin shavings of prosciutto ham and five sprigs of arugula." Its obvious this person knows nothing about true Neapolitan pizza and probably has never seen one before. The pizzas I had in Italy looked nearly identical to the pizzas served at Pele's, its not about the Pizza Hut mentality of more is better, its about the fresh ingredients and authentic flavors.
Third, the service at the restaurant is still working out the routines. Sure, there were a lot of people wandering around in there seemingly lost -- and to be fair, they probably were -- but, that is what the first few weeks of a new restaurant are for -- to figure out the best way to do things. While I was there with my date last week we experienced several gaffes including a long wait for drinks, the delivery of someone else's food to our table, and a seating issue. All were handled and none were so egregious that it would deter me from eating there again.
Forth, the prices compared to the portions are a bit steep. I'll admit that I was a bit sticker-shocked when I saw the prices of the food. However, one has to keep in mind that they are not trying to be the Olive Garden. The goal of this restaurant is to be a destination restaurant akin to Orsay, Bistro Aix, or Matthew's. The fact that all of their ingredients are fresh down to the freshly pulled mozzarella makes it even more worth the price. Not to mention that the atmosphere and decor are definitely on par with the best restaurants in the city and even some I have been to in more cosmopolitan cities like Dallas, San Francisco, and New York City.
Finally, the beer pricing is quite fair in my opinion. This from a man who is an affirmed beer snob and frequently enjoys the pricier brews on the menu at Kickback's, Engine 15, and beer establishments far and wide. The line-up Pele's has is quality all the way. I have talked with Matt frequently about his beer selection and even helped by providing a wish list to him -- at his request -- for the beers he would be serving. The pricing on the beers he is serving, as Steve pointed out in his post, is appropriate and fair. Sure, you can get a pint of Bold City beer at the brewery a mile up the road for $4, but you aren't at the brewery, you are at a fine restaurant and because of that, you should expect to pay a small premium.
OK, enough said. If you are interested in reading more about my experience at Pele's, you can go to my blog where I posted a review yesterday.
http://sprbrewcrew.wordpress.com (http://sprbrewcrew.wordpress.com)
Thanks Gonzo...
Quote from: Gonzo on January 04, 2012, 09:01:37 AM
Forth, the prices compared to the portions are a bit steep. I'll admit that I was a bit sticker-shocked when I saw the prices of the food. However, one has to keep in mind that they are not trying to be the Olive Garden. The goal of this restaurant is to be a destination restaurant akin to Orsay, Bistro Aix, or Matthew's. The fact that all of their ingredients are fresh down to the freshly pulled mozzarella makes it even more worth the price. Not to mention that the atmosphere and decor are definitely on par with the best restaurants in the city and even some I have been to in more cosmopolitan cities like Dallas, San Francisco, and New York City.
When you phrase it this way, I agree, kinda nice to have an upscale, big-city, authentic and delicious neighborhood Italian eatery. Along those lines, I guess I'm just a little shocked that's what Pele's is going for. Just always assumed this was going to be a neighborhood pizzeria, competition to Carmine's, and not so much a date-night spot. I welcome it, don't get me wrong. Just a little surprised...or maybe, misinformed.
Quote from: acme54321 on January 04, 2012, 06:54:07 AM
Quote from: Non-RedNeck Westsider on January 03, 2012, 10:14:06 PMunless you believe that the tenderloin from Longhorn ($21) comes from a different cow than a tenderloin from Ruth Chris ($48)....
That's a pretty bad example. It may come from the "same" cow, but what happens after that is probably very different.
If you think that Ruth Chris's and Longhorn are serving you the same grade of beef, I've got a bridge to sell you! ;D
Quote from: ben says on January 04, 2012, 10:21:12 AM
Quote from: Gonzo on January 04, 2012, 09:01:37 AM
Forth, the prices compared to the portions are a bit steep. I'll admit that I was a bit sticker-shocked when I saw the prices of the food. However, one has to keep in mind that they are not trying to be the Olive Garden. The goal of this restaurant is to be a destination restaurant akin to Orsay, Bistro Aix, or Matthew's. The fact that all of their ingredients are fresh down to the freshly pulled mozzarella makes it even more worth the price. Not to mention that the atmosphere and decor are definitely on par with the best restaurants in the city and even some I have been to in more cosmopolitan cities like Dallas, San Francisco, and New York City.
When you phrase it this way, I agree, kinda nice to have an upscale, big-city, authentic and delicious neighborhood Italian eatery. Along those lines, I guess I'm just a little shocked that's what Pele's is going for. Just always assumed this was going to be a neighborhood pizzeria, competition to Carmine's, and not so much a date-night spot. I welcome it, don't get me wrong. Just a little surprised...or maybe, misinformed.
I think it is actually for the best that it is not going to be competing with Carmine's. I want to see both succeed and since Pele's is a different format than Carmine's they really won't be in competition with each other-hopefully allowing both of them to thrive. Besides, we already have quite a few neighborhood pizzerias.
Quote from: Dog Walker on January 04, 2012, 10:28:16 AM
Quote from: acme54321 on January 04, 2012, 06:54:07 AM
Quote from: Non-RedNeck Westsider on January 03, 2012, 10:14:06 PMunless you believe that the tenderloin from Longhorn ($21) comes from a different cow than a tenderloin from Ruth Chris ($48)....
That's a pretty bad example. It may come from the "same" cow, but what happens after that is probably very different.
If you think that Ruth Chris's and Longhorn are serving you the same grade of beef, I've got a bridge to sell you! ;D
Seriously, one is usda prime and one is usda choice. Definitely not the same.
I heard a few months back that Pele's would also be open for Italian style breakfast and espresso bar. Is this true?
Quote from: cline on January 04, 2012, 10:46:54 AM
Quote from: ben says on January 04, 2012, 10:21:12 AM
Quote from: Gonzo on January 04, 2012, 09:01:37 AM
Forth, the prices compared to the portions are a bit steep. I'll admit that I was a bit sticker-shocked when I saw the prices of the food. However, one has to keep in mind that they are not trying to be the Olive Garden. The goal of this restaurant is to be a destination restaurant akin to Orsay, Bistro Aix, or Matthew's. The fact that all of their ingredients are fresh down to the freshly pulled mozzarella makes it even more worth the price. Not to mention that the atmosphere and decor are definitely on par with the best restaurants in the city and even some I have been to in more cosmopolitan cities like Dallas, San Francisco, and New York City.
When you phrase it this way, I agree, kinda nice to have an upscale, big-city, authentic and delicious neighborhood Italian eatery. Along those lines, I guess I'm just a little shocked that's what Pele's is going for. Just always assumed this was going to be a neighborhood pizzeria, competition to Carmine's, and not so much a date-night spot. I welcome it, don't get me wrong. Just a little surprised...or maybe, misinformed.
I think it is actually for the best that it is not going to be competing with Carmine's. I want to see both succeed and since Pele's is a different format than Carmine's they really won't be in competition with each other-hopefully allowing both of them to thrive. Besides, we already have quite a few neighborhood pizzerias.
The owners of Pele's have no intention of pushing anyone out in the neighborhood, in fact they want to help make Riverside and Jacksonville a destination city, bringing more $ and employment...I see nothing wrong with that. They want everyone to succeed and do well.
I didn't know there were so many beef experts on the board.... :D
I specifically said 'tenderloin', it is the leanest cut of beef that you can get from a cow and therefore has the least amount of marbling / fat content of any other cut. Had I said rib-eye or prime rib, then we are definitely talking a different ball game, but I didn't.
If you pulled a tenderloin from the walk-in at Longhorn and served it at a Ruth's Chris, RC style, I'm willing to wager that 95% of the people eating wouldn't know the difference. I'm pretty positive that it would probably work the other way, too.
Quote from: sherapop on January 04, 2012, 10:56:56 AM
Quote from: cline on January 04, 2012, 10:46:54 AM
Quote from: ben says on January 04, 2012, 10:21:12 AM
Quote from: Gonzo on January 04, 2012, 09:01:37 AM
Forth, the prices compared to the portions are a bit steep. I'll admit that I was a bit sticker-shocked when I saw the prices of the food. However, one has to keep in mind that they are not trying to be the Olive Garden. The goal of this restaurant is to be a destination restaurant akin to Orsay, Bistro Aix, or Matthew's. The fact that all of their ingredients are fresh down to the freshly pulled mozzarella makes it even more worth the price. Not to mention that the atmosphere and decor are definitely on par with the best restaurants in the city and even some I have been to in more cosmopolitan cities like Dallas, San Francisco, and New York City.
When you phrase it this way, I agree, kinda nice to have an upscale, big-city, authentic and delicious neighborhood Italian eatery. Along those lines, I guess I'm just a little shocked that's what Pele's is going for. Just always assumed this was going to be a neighborhood pizzeria, competition to Carmine's, and not so much a date-night spot. I welcome it, don't get me wrong. Just a little surprised...or maybe, misinformed.
I think it is actually for the best that it is not going to be competing with Carmine's. I want to see both succeed and since Pele's is a different format than Carmine's they really won't be in competition with each other-hopefully allowing both of them to thrive. Besides, we already have quite a few neighborhood pizzerias.
The owners of Pele's have no intention of pushing anyone out in the neighborhood, in fact they want to help make Riverside and Jacksonville a destination city, bringing more $ and employment...I see nothing wrong with that. They want everyone to succeed and do well.
I wasn't inferring that they were trying to push anyone out. Quite the opposite actually. My comment was in response to the previous poster saying that he thought they were going to be more of a competitor to Carmine's- which is not the case. I agree with you and think we are all on the same page when we say we want to see everyone in the area succeed. That can only bring good things.
Quote from: Non-RedNeck Westsider on January 04, 2012, 11:01:47 AM
I didn't know there were so many beef experts on the board.... :D
I specifically said 'tenderloin', it is the leanest cut of beef that you can get from a cow and therefore has the least amount of marbling / fat content of any other cut. Had I said rib-eye or prime rib, then we are definitely talking a different ball game, but I didn't.
If you pulled a tenderloin from the walk-in at Longhorn and served it at a Ruth's Chris, RC style, I'm willing to wager that 95% of the people eating wouldn't know the difference. I'm pretty positive that it would probably work the other way, too.
I'd say 99.99% of the people eating it wouldn't know the difference ;)
Quote from: ben says on January 04, 2012, 10:52:51 AM
I heard a few months back that Pele's would also be open for Italian style breakfast and espresso bar. Is this true?
I believe that is the plan...our server told us they plan to be open from 7am to 3am
Quote from: tufsu1 on January 04, 2012, 11:29:16 AM
Quote from: ben says on January 04, 2012, 10:52:51 AM
I heard a few months back that Pele's would also be open for Italian style breakfast and espresso bar. Is this true?
I believe that is the plan...our server told us they plan to be open from 7am to 3am
Here is what one of the yelp reviews said:
"Pele's offers Italy's premium coffee, Segafredo, and has in-house espresso machines. Upon opening, it will offer 7-day-a-week (starting at 7 a.m.!) coffee and fresh pastries, made by Pele's pastry chef, who is also the wife of one of the owners and chefs."
QuoteThis from a man who is an affirmed beer snob and frequently enjoys the pricier brews on the menu at Kickback's, Engine 15, and beer establishments far and wide. The line-up Pele's has is quality all the way. I have talked with Matt frequently about his beer selection and even helped by providing a wish list to him -- at his request -- for the beers he would be serving.
-Wow. I hope my gut instinct is proven wrong tonight.
Quote from: ben says on January 04, 2012, 11:15:15 AM
Quote from: Non-RedNeck Westsider on January 04, 2012, 11:01:47 AM
I didn't know there were so many beef experts on the board.... :D
I specifically said 'tenderloin', it is the leanest cut of beef that you can get from a cow and therefore has the least amount of marbling / fat content of any other cut. Had I said rib-eye or prime rib, then we are definitely talking a different ball game, but I didn't.
If you pulled a tenderloin from the walk-in at Longhorn and served it at a Ruth's Chris, RC style, I'm willing to wager that 95% of the people eating wouldn't know the difference. I'm pretty positive that it would probably work the other way, too.
I'd say 99.99% of the people eating it wouldn't know the difference ;)
Ben, It's not just the grade, it's the kind of cow and how they are fed and how the beef is aged after it is slaughtered. The way each is cooked makes the final difference.
If you want any cut of beef done as well as it can be done, go to Bern's Steak House in Tampa. Makes Ruth Chris look like Longhorn.
QuoteFiletThe most tender cut of corn-fed Midwestern beef.
Petite Filet
A smaller, but equally tender filet.
Ribeye
An outstanding example of USDA Prime at its best. Well marbled for peak flavor, deliciously juicy.
Cowboy Ribeye
A huge bone-in version of this USDA Prime cut.
New York StripThis USDA Prime cut has a full-bodied texture that is slightly firmer than a rib eye.
Porterhouse for Two
This USDA Prime cut combines the rich flavor of a strip with the tenderness of a filet.
T-Bone
A full-flavored, classic cut of Prime beef.
I guess while we're picking nits, this is the Signature Steak Menu from the Ruth's Chris Steakhouse. Notice that all of the steaks but the tenderloin have a USDA Prime designation and only the tenderloin describes the diet of the cow. I guess you could assume that you're getting a Prime tenderloin, but, cleverly/innocently, it's left off of the menu.
No mention is made to aging, whether it be style of aging or time aged, and all things being equal, I would prefer to have a grass fed beef over corn over grain.
Haven't been to Bern's, but I've heard nothing but great things.
Bern's, oh Bern's...how I dream about you all-day, everyday. Not just counting steakhouses, one of the best restaurants I've ever been to...ever. And yes, makes Ruth's Chris look like sh*t.
Differences in price often do not deter buyers. Look at "Best Choice" and "Gate" in Riverside. Gate is almost always cheaper, but Best Choice still sells a lot of beer.
I stopped going to Al's Pizza because (imo) the service sucked, not because of the prices. I love 'town even though it is more expensive than other places. If you go to a place and they make you enjoy the experience then often you will return even if there is a cheaper alternative available.
The T-U had a pretty good article about the place yesterday
http://jacksonville.com/opinion/blog/423471/gary-mills/2012-01-05/peles-wood-fire-opens-riverside-serving-modern-italian
Quote from: tufsu1 on January 06, 2012, 10:38:31 AM
The T-U had a pretty good article about the place yesterday
http://jacksonville.com/opinion/blog/423471/gary-mills/2012-01-05/peles-wood-fire-opens-riverside-serving-modern-italian
Good review. The yelp/Urbanspoon reviews are still making me a little nervous. Still need to try the place myself, though.
So, i went to Pele's on Wednesday. Here is my review.
The place is really well designed. A lot of attention to detail and the end user experience. Half of the dining floor is elevated, so that it utilizes the raised windows on the side of the building as and it gives diners a better view of the pizza oven and the prep area. The bar is beautiful, with a scrolling ladder to reach the top shelf. The floor is broken up well to allow for areas for both high tops and booths.
The food was very tasty. The pizzas were all well made, well cooked, and very good. They seemed bigger than 10 inches in diameter to me. This is a good thing because it allows for sharing, but the price makes it so that you have to get 1 pizza per 2 people. There were 5 people in our party, so we were able to split 3 pizzas. They were all very good. If I had to rank them, I think group consensus was that the goat cheese and pesto was the best, the mushroom second, and the prosciutto third. While all pizzas were great, I think only the Goat cheese could stand on its own as a meal for two people. I think the other two would have left you wanting. I ordered the lemonciello wings which were very good. The highlight of the meal may have been the tiramisu.
The beer selection was pretty extensive. On the whole, it was pretty strong. They departed from some of the more commercial breweries to have beers that are better representations of the style. However, some of the choices seemed to be reaching too far, and they went for obscurity over quality. Given that they have 50+ beers, they were do have a really solid 20 beers that I would order any of on any day. Nice job there. i was very pleasantly shocked.
So, for me, too pricey to justify for a date, but fantastic to go with a group and split the bill. HH is probably a blast, and if they do a happy hour menu of small plates that would be even better!
As a follow up, the staff was fantastic.
our server was AWESOME. He was extremely attentive, nice, funny, and very helpful with the menu.
I sat at the bar before the meal and the bartender (the one with the insane beard) was somehow even better than our server. He got our beers, asked if we were staying for dinner, asked if we were familiar with the menu, when we said no he asked if he could point out a few things and make some recommendations. Everything he said was spot on. if it wasn't for him, we wouldn't have had the tiramisu, which was my favorite part of the meal.
They all spoke very highly of each other, the food, the restaurant, everything. It reminded me of the staff at Chick fil A, where you feel like you need to be friendlier, because everyone else there is. Just all around great.
So more so than the Tiramisu, the Goat Cheese and pesto pizza, and the scrolling ladder for the bar... The thing I liked best was the staff.
Thanks for the review Captain Zissou. I'm going there after work with some coworkers and I'll be sure to get the goat cheese and pesto pizza and check out their beer selection.
Glad to hear that you were generally impressed/pleased!
Although not sure I'd want to date you :)
The feelings are mutual, Kay, no worries.
What I meant by that was, in order to really enjoy the restaurant on a date setting, you'd end up with a $100 tab and enough food for 4 people.
For me an ideal date restaurant allows you to get 3 courses (at least 1 app or an app and salads, 2 entrees, and a dessert), not have any leftovers, and keep food costs at or below $60. As long as you're not getting surf and turf, you can do that at most places around town. I have an issue with large portions of my discretionary income being spent on something I stuff my face with, so I keep the $100 meals to a minimum if possible.
If the pizzas were $10-$12 and smaller, I could justify splitting two and getting appetizers and dessert. There is no reason for 2 people to get 2 pizzas, because the things are big and pricey. The fact that most of the appetizers are around $15 (for now at least) limits things as well. However, limiting yourself to one pizza really leaves you unsatisfied.
If I hadn't been able to sample 3 pizzas, 2 desserts, and 2 apps, I don't know that I would have spoken so highly of the restaurant. That is why I said it was better for groups than for dates, that's all.
My wife and I had been wanting to try Pele's since they opened (seems like weeks ago) and happened to be driving by today at lunch. There were people at the bar and in several of the booths that we saw while walking by so I assumed they were open. We walked inside and were immediately told that we needed reservations to eat. I'm sorry but what is that all about? They honestly turned away two customers when the place was 20% occupied (if that) at 1:30 on a Monday afternoon because we didn't have reservations?!?
Not a good impression for someone that lives 3 blocks away and can be quite vocal with an opinion about establishments in the neighborhood. I would think they could have used some discretion and seated us. We went to Carmine's and got the same great service and food that we always do. It will be a long time, if at all, before I go back and spend money at Pele's. They are obviously not Riverside people.
Unless something changed today, Pele's isn't open for lunch yet.
You know what happens when you assume?
They'll be open for lunch on Wednesday the 11th.
Quote from: floridaforester on January 09, 2012, 04:25:17 PM
My wife and I had been wanting to try Pele's since they opened (seems like weeks ago) and happened to be driving by today at lunch. There were people at the bar and in several of the booths that we saw while walking by so I assumed they were open. We walked inside and were immediately told that we needed reservations to eat. I'm sorry but what is that all about? They honestly turned away two customers when the place was 20% occupied (if that) at 1:30 on a Monday afternoon because we didn't have reservations?!?
Not a good impression for someone that lives 3 blocks away and can be quite vocal with an opinion about establishments in the neighborhood. I would think they could have used some discretion and seated us. We went to Carmine's and got the same great service and food that we always do. It will be a long time, if at all, before I go back and spend money at Pele's. They are obviously not Riverside people.
As some people have commented, I do not believe they are open for lunch. I'm going tonight to check the place out.
On another note, I can't help but thinking most if not all of these negative Yelp/Urbanspoon reviews are by people who don't really understand authentic Italian fare. Some of the complaints I've seen are "not enough toppings," when Neapolitan pizzas are supposed to be under-dressed. Another complaint: "the ham was too fatty"...proscuitto is supposed to be fatty. Another one: "some of the pizza was burnt"...again, Neapolitan pizza is supposed to be charred on multiple spots. Another one that really bothers me: "limited menu"...they are hardly even open people...
I want this place to succeed....REAL bad...so I look forward to tonight so I can give an honest review on the food...not some half-baked and reactionary response about "charred pizza" or "too little toppings."
Quote from: TPC on January 06, 2012, 01:25:55 PM
Thanks for the review Captain Zissou. I'm going there after work with some coworkers and I'll be sure to get the goat cheese and pesto pizza and check out their beer selection.
How was your experience?
So it was reservations only and you didn't have a reservation and you're mad at them? I don't get it. They may have been training staff, doing a practice lunch service on friends and family, etc.
It takes the same energy to ASSUME the worst about the situation as it does to assume something positive. Give them some time. And when you're being vocal, try and find something nice to say.
These guys have invested a huge amount of themselves into making this venture a positive impact on the neighborhood. If you live 3 blocks aways, (I do as well), you should be excited about it. But rather you come on here to rant that you'll probably never give them another chance to win your business because of some perceived slight? Again, I don't get it.
Riverside people? Puhleeeese.
Quote from: floridaforester on January 09, 2012, 04:25:17 PM
They are obviously not Riverside people.
Startin' to sound like a good thing to me.
Just got back from Pele's...Was there with a party of 6.
Pro:
Gorgeous, and I mean gorgeous interior. Great place to put a restaurant, and Pele's design team did a fantastic job. It's a big restaurant, but it feels "just right"...really beautiful.
Con:
Wow...ok.
1) Margherita sauce was completely flavorless and very watery. I mean really really flavorless/watery. I've been eating Pele's for 2 years, and never has it come as close to tasting so bland. Highly disappointed, considering the Margherita has always been my go-to pie.
2) Where's the salt??? I'm not salt freak, but everything, with the exception of one pie (the salumi), needed salt.
3) I tried the wings at the urging of many who have been to Pele's so far. Again, completely flavorless. Not sure what the big deal is with these things. Tasted like they were sitting on a bunch of burnt-out coals, plain and simple. Also, they weren't cooked enough...the skin was gummy and peeling off. I understand baking is healthier than frying, but if you're going to bake wings, make sure the skin is crispy.
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.
6) Pizza dough was way too soft on all but one of our pies. At an oven that holds such a consistent temperature, I'm very surprised all the pies came out differently. Funny how most of the yelp and urbanspoon reviews over talking about "over-charred"...my experience was quite the opposite.
7) The home-made pasta, which three of the party of 6 ordered, was all around pretty bland. The filling in the manicotti tasted like I could make it at home. And, while I appreciate the idea of homemade pasta, the taste didn't work, and the texture was even worse. Ask any born and raised Italian what kind of pasta they prefer, and they'll all (nearly guarantee this) say they prefer boxed pasta. If you're going to make home-made pasta, make it good...melt in your mouth good.
All in all, VERY disappointed. I love these guys, and have been eating their pies for 2 years. I wouldn't shut up to family and friends with the "try Pele's." I recognize and understand how important this restaurant is to Riverside. I WANT them to succeed. But, and this is coming from someone who is extremely easy to please, this place needs work. Once everyone gets off their "this is a beautiful place" high, and starts realizing the food is mediocre at best, they may find themselves in quite a bit of trouble. I won't be going back for another month or two, if at all. Sucks, because I have family coming in from Sicily, and I was hoping this place would be a top-teir establishment.
I hope Pele's ownership and management is reading these Yelp and Urbanspoon reviews...
Yeah, I'm gonna have to pass on it for a few months at least. Between the comments here, elsewhere online and my co-workers, it sounds really underwhelming. Then again, I might not really be the target audience for this kind of thing. We put up with a bunch of BS to get "super authentic" pizza from Antico in Atlanta and I was really pissed afterwards, I'd hate to repeat it.
Quote from: ben says on January 09, 2012, 07:42:57 PM
2) Where's the salt??? I'm not salt freak, but everything, with the exception of one pie (the salumi), needed salt.
3) I tried the wings at the urging of many who have been to Pele's so far. Again, completely flavorless. Not sure what the big deal is with these things. Tasted like they were sitting on a bunch of burnt-out coals, plain and simple. Also, they weren't cooked enough...the skin was gummy and peeling off. I understand baking is healthier than frying, but if you're going to bake wings, make sure the skin is crispy.
7) The home-made pasta, which three of the party of 6 ordered, was all around pretty bland. The filling in the manicotti tasted like I could make it at home. And, while I appreciate the idea of homemade pasta, the taste didn't work, and the texture was even worse. Ask any born and raised Italian what kind of pasta they prefer, and they'll all (nearly guarantee this) say they prefer boxed pasta. If you're going to make home-made pasta, make it good...melt in your mouth good.
A couple friends of mine, who are both sous chefs, went there the previous week and made the exact same three complaints.
Ben,
At least you gave it a try and gave your honest opinion afterwards. that is really all anyone can ask. I can tell you my experience was much different on both occassions I have been to the restaurant in the past two weeks.
Quote from: ben says on January 09, 2012, 07:42:57 PM
2) Where's the salt??? I'm not salt freak, but everything, with the exception of one pie (the salumi), needed salt.
I have been to many upscale restaurnats that do not place salt shakers on the table. If memory serves, Bistro Aix does not put salt on the table either. However, as it is a common cooking staple, it is always avaialbel upon request. Just ask and I am sure someone would have brought you some.
Quote from: ben says on January 09, 2012, 07:42:57 PM
3) I tried the wings at the urging of many who have been to Pele's so far. Again, completely flavorless. Not sure what the big deal is with these things. Tasted like they were sitting on a bunch of burnt-out coals, plain and simple. Also, they weren't cooked enough...the skin was gummy and peeling off. I understand baking is healthier than frying, but if you're going to bake wings, make sure the skin is crispy.
Again, my experience was completely different -- as were several of my friends'. I found the wings to have a wonderful lemony flavor with a hint of spiciness. The wings I got were fall off the bone tender and perfect. You may have gotten a bad batch. I am never shy about sending something back if it is not done properly.
Quote from: ben says on January 09, 2012, 07:42:57 PM
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.
We had the opposite here, too. Our water was refilled so often that I doubt that the level in my glass ever fell an inch below the rim of the glass. Napkins were not an issue either. And regarding the rest of your party, I generally watch for friends that I am expecting. The hostesses, while they should have done a better job at connecting you to your party, are generally slammed with trying to get names taken to add to the waiting list and seating people. Not to mention, the bar area has been truly packed every time I have been there which makes it even more difficult to match mixed parties. In many upscale restaurants they won't even seat you unless your entire party is there.
Quote from: ben says on January 09, 2012, 07:42:57 PM
5) The bread they serve at the beginning...why???? Cold and tasteless.
I'm not sure what bread you got, but the bread I got was wonderfully soft in the middle and perfectly crunchy on the outside. I will admit that it was served cold, but that is the case in most of the restaurants I ate at in Italy, too.
Quote from: ben says on January 09, 2012, 07:42:57 PM
6) Pizza dough was way too soft on all but one of our pies. At an oven that holds such a consistent temperature, I'm very surprised all the pies came out differently. Funny how most of the yelp and urbanspoon reviews over talking about "over-charred"...my experience was quite the opposite.
I can't speak to this other than to say it sounds like someone may have taken your pizzas out of the oven a tad early.
Quote from: ben says on January 09, 2012, 07:42:57 PM
7) The home-made pasta, which three of the party of 6 ordered, was all around pretty bland. The filling in the manicotti tasted like I could make it at home. And, while I appreciate the idea of homemade pasta, the taste didn't work, and the texture was even worse. Ask any born and raised Italian what kind of pasta they prefer, and they'll all (nearly guarantee this) say they prefer boxed pasta. If you're going to make home-made pasta, make it good...melt in your mouth good.
Again, I can't speak to this because I have not had the pasta yet. But, as soon as I do I will report back. I do however find it hard to beleive that any self-respecting Italian would prefer boxed over fresh-made pasta.
Quote from: ben says on January 09, 2012, 07:42:57 PM
All in all, VERY disappointed. I love these guys, and have been eating their pies for 2 years. I wouldn't shut up to family and friends with the "try Pele's." I recognize and understand how important this restaurant is to Riverside. I WANT them to succeed. But, and this is coming from someone who is extremely easy to please, this place needs work. Once everyone gets off their "this is a beautiful place" high, and starts realizing the food is mediocre at best, they may find themselves in quite a bit of trouble. I won't be going back for another month or two, if at all. Sucks, because I have family coming in from Sicily, and I was hoping this place would be a top-teir establishment.
I hope Pele's ownership and management is reading these Yelp and Urbanspoon reviews...
Believe me, they are and are working very hard to shore up the weaknesses. They are still a very new restaurant and are getting thier feet underneath themselves. Other than a chain restaurant that has step-by-step proceedures in place for everything from cooking the food to scrubbing the toilet, it takes a while to get everything just right. The folks at Pele's want to be top-notch and are working hard to get there. I say give them a month and try them again. I think you will be surprised at the difference.
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.
Quote4) 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.
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.
I have no doubt they'll get their act together...just hope it's sooner rather than later. ;)
Do they have a full bar?
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 ;)
(http://farm8.staticflickr.com/7014/6691126871_64e1cce4d8.jpg)
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.
QuoteFirst, 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.
(http://farm8.staticflickr.com/7166/6690895323_4641753564.jpg)
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.
QuoteSide 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.
Quoteand 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).
Quote from: fieldafm on January 13, 2012, 03:03:01 PM
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.....
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!
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.
Quote from: MusicMan on January 19, 2012, 09:47:38 PM
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.
Quote from: ben says on January 20, 2012, 07:19:49 AM
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'.
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.
Off topic, but the family went to Pastiche for their new Thurday Night Supper Club last night... It was pretty fantastic.
I grew up eating home-cooked southern food, so they were already behind the eight-ball competing with Mom, but Jenny knows her shit and did a great job with the food. Turnip Soup & cornbread (not the Jiffy Mix, real cornbread) for starters, then Braised Pork Cheeks, Brussel Sprout Hash, Turkey Meatloaf, Glazed Carrots, BlackEyed Pea & Edamame Succotash? all served family style.. ,We finished with an apple pie / cobbler ?!?
It appears the menu will change from week to week, but the theme will stay as southern with a twist, so I see my self becoming a regular for this one. It's reso only I think, but totally recommended.
Quote from: Dashing Dan on January 20, 2012, 10:33:56 AM
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.
I know this isn't a Brick thread but I have to echo the other posters' bad experiences. I've been twice, I think, at the insistence of different friends, and both times the service was lousy and the food was lackluster. They're on my permanent "do not return" list.
My wife wants to try Pele's but by the sound of it we better give 'em a couple weeks...
"De Gustabus Non Est Disputandum" About taste their can be no arguments - attributed to Cicero
I really really like the Shrimp and Grits at the Brick.
Quote from: JeffreyS on January 20, 2012, 01:00:09 PM
I really really like the Shrimp and Grits at the Brick.
I like the fried green tomatoes, crab cake, ahi tuna.... I think the dinner menu is pretty good, it's the lunch menu that is bland.
Brick?
fast backward......
...............
...............
Partners!
hi Noel Freidline trio! watching those frog like fingers in the mirror...who here recalls??..... and the Students... The Silver-spoon who drove her boyfriends Porsche through the Fox storefront
Food? typically so what 'good'. ( some of us are lucky,the best meals are at home)
********** Hello Jane.....love the way that beautiful curly dark hair flows over..... *********
( P.S.- believe we had a Seven Eleven just down the way then... park & king so bland and all was relatively Grand.)
Said it before, will say it again- Brick is Applebee's in fancy clothing.
Quote from: thekillingwax on January 21, 2012, 12:38:05 AM
Said it before, will say it again- Brick is Applebee's in fancy clothing.
If Brick was in a mall and I could walk to an Appllebee's in Avondale, then I'd probably pick the Applebee's
Dashing Dan....ugh!!
Brick:
It doesn't help that Brick prices are a bit lofty and its in what is considered a 'fancy' location. With upper edge pricing and that location people expect more. To me it isn't terrible. I really like the jazzy bands they bring in and the general atmosphere. I can see though how for the money people would choose to go elsewhere.
Brick sucks....honestly....1980's food at 2010's prices. Figure they do more reheating/frying than actual cooking. But yes, they're in a nice location, with a nice interior, and a nice crowd.
I hope this isn't what Pele's turns into...shitty food, kept alive by a good location.
Ate at Pele's late last night, and the place was busy. Food was good, staff friendly - but our waiter kept forgetting parts of our orders, at least he asked before putting in a wrong order. Good beer list, and our selections were on tap. We will be back.
Quote from: ben says on January 21, 2012, 08:54:32 PM
Brick sucks....honestly....
I hope this isn't what Pele's turns into...shitty food, kept alive by a good location.
I bet many Park & King region home owners (Dellwood West...,) would love the stigma of Good Location.......
Existing "good location" empowered the likes of Biscottis,Partners/Brick,later day Fox,Sterlings.....ad nausea
the synergy engrained.........in the Core retail is subservient to The Neighborhood
Are we to assume the Reverse at P&K???
About Brick - one of my least favorite places in town. Too arrogant of a workforce/management for the crappy food that is served. This place is an incredible let down. Their only selling point is the location. I'm miffed that the 7-11 won't be in avondale...as they assuredly would put Brick out of business. Who wouldn't choose a gas station heated taquito over anything you can get at Brick?
I felt inspired...this is there last inspection report:
http://data.ocala.com/restaurant-inspections/duval/brick-restaurant/sea2613266/2443684/
About Pele's: I haven't tried any of their entrees, yet. I have had the opportunity to try a couple of their desserts. The tiramisu and cheesecake...wow! It's some of the best cheesecake I've experienced. The tiramisu, though a little heavy on the "cream" was still light, fluffy and lovely.
MAybe I was a little harsh last night about the brick...a 7-11 taquito won't put brick out of business...the 7-11 fruit cup might.
Quote from: IamAmerican on January 23, 2012, 09:10:54 AM
MAybe I was a little harsh last night about the brick...a 7-11 taquito won't put brick out of business...the 7-11 fruit cup might.
And Slurpees! Oh, Slurpees! A frozen Coke doesn't compare. Perhaps adding a little rum to a Coke Slurpee would help the demise of The Brick...
I think you are on to something Gonzo...
I still like The Brick.
I'm a little surprised about all of the negativism about The Brick on this thread. I walk past there all the time and they receive plenty of fresh food deliveries, along with the occasional Sysco truck.
Also, I'm not so sure that I would go to an Applebees even if there was one here in Avondale. I haven't actually eaten at an Applebees since 1996.
Can I point out one misnomer about Sysco - Getting Sysco deliveries is not a bad thing. I don't know any restaurant that doesn't use them or an identical competitor. The difference is what happens in the kitchen.
If the restaurant is buying pre-prepapared ingredients: sauces, soups, marinades, stocks, etc... Yes. They are not doing any of us a service and they are slacking.
If the restaurant is buying raw ingredients and making all of the actual product in-house, then it's a totally different story.
Sysco Alfredo = BAD. Sysco Cream, Butter, Garlic, Flour, Salt, Pepper = GOOD
I've had several negative experiences at the Brick. The food, to me, does not taste fresh (I would be surprised if most of the food is not prepackaged mixology and frozen goods. And, the service is typically really bad. Complaints about the food are not dealt with properly. Servers/expo'ers are more than okay with bringing out subpar food. My last experience there was with a friend who ordered a simple chicken sandwich which came with a wilted piece of lettuce and a half way rotted tomato. It was thrown on the plate with no care. It seems stupid to complain about tomatoes and lettuce but it goes a long way in explaining the restaurant to me. If they are willing to let you see the fresh ingredients on the rotting side then they are willing to cook with stale ingredients as well. It's a mediocre restaurant, at best, with a better then usual atmosphere. The only reason to go to the brick is when you are in the mood to sit out side in a quaint neighborhood. Sadly, I feel that way about Casbah and Biscotti's as well. Generally, let down.
Sysco, is taking significant steps to make use of local farmers for local needs and has jumped on the organic bandwagon in many ways.
but yes, Sysco Alfredo=bad.
Quote from: IamAmerican on January 23, 2012, 12:07:51 PM
Sysco, is taking significant steps to make use of local farmers for local needs and has jumped on the organic bandwagon in many ways.
Sysco is an invaluable food broker and has in fact revamped their distribution network to focus more on locally sourced food. See graphic below courtesy of Fast Company.
However restaurants that do nothing more than reheat frozen foods from Sysco, charge you a ton of money for it all while offering sub-par service like the Brick does... deserve all the criticism they get.
The Brick is good for seeing and being seen. It's cool to hang out there on a Friday evening outside while enjoying a draft of Dukes and enjoying good company. But the minute you order a meal from there... well, the story becomes decidedly different.
(http://images.fastcompany.com/upload/sysco-infographic-in.jpg)
Fieldafm, do you have a link for the chart? It's hard to read on the site. Thanks,
Still readable...that's great what they are doing. I saw quick blurb about this on the web recently. I'm pretty impressed.
Quote from: IamAmerican on January 23, 2012, 11:58:18 AM
I've had several negative experiences at the Brick. The food, to me, does not taste fresh (I would be surprised if most of the food is not prepackaged mixology and frozen goods. And, the service is typically really bad. Complaints about the food are not dealt with properly. Servers/expo'ers are more than okay with bringing out subpar food. My last experience there was with a friend who ordered a simple chicken sandwich which came with a wilted piece of lettuce and a half way rotted tomato. It was thrown on the plate with no care. It seems stupid to complain about tomatoes and lettuce but it goes a long way in explaining the restaurant to me. If they are willing to let you see the fresh ingredients on the rotting side then they are willing to cook with stale ingredients as well. It's a mediocre restaurant, at best, with a better then usual atmosphere. The only reason to go to the brick is when you are in the mood to sit out side in a quaint neighborhood. Sadly, I feel that way about Casbah and Biscotti's as well. Generally, let down.
Interesting you mention Casbah....stopped going there completely. Just went back for the first time in 8 months, and, while I only had the falafel dish, it seems like their food was a tad revamped. Moist, fresh falafels, with a bit of spice.
On another note, amazing how easily these threads get off topic !!
Now open for coffee and pastries at 7 am. Had the fresh hot doughnuts at 8 30 am this morning, $.50 (thats 50 cents folks) each. Ate four ($2) and loved it. Free wi fi plus actual booths and tables to spread out in. Excellent latte:) :D
Quote from: MusicMan on January 24, 2012, 08:15:25 PM
Now open for coffee and pastries at 7 am. Had the fresh hot doughnuts at 8 30 am this morning, $.50 (thats 50 cents folks) each. Ate four ($2) and loved it. Free wi fi plus actual booths and tables to spread out in. Excellent latte:) :D
I guess whomever made yours actually put some steamed milk in it.
Mine was a good espresso with some foam on top, although not what I ordered.
Quote from: Non-RedNeck Westsider on January 25, 2012, 11:39:44 AM
Quote from: MusicMan on January 24, 2012, 08:15:25 PM
Now open for coffee and pastries at 7 am. Had the fresh hot doughnuts at 8 30 am this morning, $.50 (thats 50 cents folks) each. Ate four ($2) and loved it. Free wi fi plus actual booths and tables to spread out in. Excellent latte:) :D
I guess whomever made yours actually put some steamed milk in it.
Mine was a good espresso with some foam on top, although not what I ordered.
I hope you sent it back!
Quote from: Ethylene on January 25, 2012, 11:49:34 AM
I hope you sent it back!
Go back and read my post on page 8.
Quote from: Non-RedNeck Westsider on January 25, 2012, 11:57:50 AM
Quote from: Ethylene on January 25, 2012, 11:49:34 AM
I hope you sent it back!
Go back and read my post on page 8.
Jawohl mein herr! I went back, it's not clear from your tirade, did you or did you not? I get
your service experience stank.
I have a friend from Spain who orders "latte" and expects it like it's made in Spain but he's almost never satisfied even after stating no foam, so it's not just Pele's.
I'm sure you've been disappointed in other establishments too, as we all have. I have no dog in this race and haven't even been to Pele's yet but expect I will be there soon. I too dislike the staff areas or staff side work in plain site etc. Hard to believe they could be so lax so soon! And please, don't sweep around me! I will generally have my lunch after the crowd and no matter where I go it seems there's always someone stirring up dust with a broom. Once, I even got a whiff of full on bleach from the waitress cleaning the bathrooms that made me gag and as a result, I have never returned to that spot again.
Sorry, got sidetracked, if things get out of hand early, I try to get it corrected and if not it will make a lasting negative impression!
Quote from: Ethylene on January 25, 2012, 12:33:36 PM
Jawohl mein herr! I went back, it's not clear from your tirade, did you or did you not?
Oh. Then, No. I didn't send it back. The espresso was good and even went well with my beer, it just wasn't what I ordered. I had no problem with the actual food & bev, it was about everything else around it. I plan on stopping in again this weekend.
The only reason that I posted about it again is because I think they're really pushing things quickly without refining what they already have. As has been said on this thread, "Rome wasn't built in a day", well Rome didn't open a new restaurant and then not fix the bugs with dinner service before opening for lunch. And probably hasn't worked out all the kinks from lunch and are now open for breakfast. I'm not an expert, but I think I'd like to have one service down cold before I even thought about being open for 2 others.
Quote from: Non-RedNeck Westsider on January 25, 2012, 12:54:20 PM
Quote from: Ethylene on January 25, 2012, 12:33:36 PM
Jawohl mein herr! I went back, it's not clear from your tirade, did you or did you not?
Oh. Then, No. I didn't send it back. The espresso was good and even went well with my beer, it just wasn't what I ordered. I had no problem with the actual food & bev, it was about everything else around it. I plan on stopping in again this weekend.
The only reason that I posted about it again is because I think they're really pushing things quickly without refining what they already have. As has been said on this thread, "Rome wasn't built in a day", well Rome didn't open a new restaurant and then not fix the bugs with dinner service before opening for lunch. And probably hasn't worked out all the kinks from lunch and are now open for breakfast. I'm not an expert, but I think I'd like to have one service down cold before I even thought about being open for 2 others.
I agree with the "Rome wasn't build in a day sentiment"--interestingly, Pele's seems to be very receptive to constructive criticism on their Facebook page. If you complain about anything there, they "respond via private message." (I'd love to see what these messages say). That being said...from what I hear...nothing is really improving at Pele's. And yes, I think they should wait to push breakfast once their dinner and lunch service is "fixed."
Starting to sound like an undercapitalized venture.
I can assure you i is by no means undercapitalized
Quote from: tufsu1 on January 25, 2012, 01:47:19 PM
I can assure you i is by no means undercapitalized
You're 100% correct, which baffles me why they're pushing everything so fast.
Quote from: Non-RedNeck Westsider on January 25, 2012, 01:54:22 PM
Quote from: tufsu1 on January 25, 2012, 01:47:19 PM
I can assure you i is by no means undercapitalized
You're 100% correct, which baffles me why they're pushing everything so fast.
Probably have a few hungry creditors waiting to get a piece of the pie...(excuse the multiple puns)
Place was humming at lunch today. Saw people having a really good time.I had the $6 lunch (sam and sal).
Prime rib w/goronzola and carmelized onions. Nice large green salad on the plate. + delicious small dill pickles.
Liked the portion size, too.
T-U review
http://jacksonville.com/entertainment/food-and-dining/2012-01-26/story/restaurant-review-chefs-work-italian-magic-peles-wood
Quote from: tufsu1 on January 26, 2012, 08:14:40 AM
T-U review
http://jacksonville.com/entertainment/food-and-dining/2012-01-26/story/restaurant-review-chefs-work-italian-magic-peles-wood
Fantastic review, albeit I keep wondering why I/many others haven't had that experience yet.
Quote from: ben says on January 26, 2012, 08:16:46 AM
Quote from: tufsu1 on January 26, 2012, 08:14:40 AM
T-U review
http://jacksonville.com/entertainment/food-and-dining/2012-01-26/story/restaurant-review-chefs-work-italian-magic-peles-wood
Fantastic review, albeit I keep wondering why I/many others haven't had that experience yet.
Read it again. No issues with the food. Lots of issues with the service. I'm going to pop in this weekend for try #2, but after reading this review, I'm sort of expecting more of the same - maybe with better ticket times.
Quote from: tufsu1 on January 25, 2012, 01:47:19 PM
I can assure you i is by no means undercapitalized
Then it is certainly under experienced
Quote from: bill on January 26, 2012, 01:20:47 PM
Quote from: tufsu1 on January 25, 2012, 01:47:19 PM
I can assure you i is by no means undercapitalized
Then it is certainly under experienced
wouldn't that be somewhat expected/normal for a non-chain restaurant that has been open less than a month?
Quote from: tufsu1 on January 26, 2012, 02:35:01 PM
wouldn't that be somewhat expected/normal for a non-chain restaurant that has been open less than a month?
It would be expected for a non-chain restaurant that has been open less than a month without the lofty goals of Pele's. They jumped in to compete with some pretty damn good restaurants, and stated as much, they don't get the luxury of extensive growing pains. Trust me, I'm really pulling for them, and my criticism has been mostly constructive, but I'm having a hard time wrapping my head around the fact that they've opened up for yet another service when they don't have the other 2 working properly.
IMO, however insignificant, I beleive they are going to really fuck things up by doing too much too quickly. Great food can only make up for so much.
Quote from: Non-RedNeck Westsider on January 26, 2012, 02:58:20 PM
Quote from: tufsu1 on January 26, 2012, 02:35:01 PM
wouldn't that be somewhat expected/normal for a non-chain restaurant that has been open less than a month?
It would be expected for a non-chain restaurant that has been open less than a month without the lofty goals of Pele's. They jumped in to compete with some pretty damn good restaurants, and stated as much, they don't get the luxury of extensive growing pains. Trust me, I'm really pulling for them, and my criticism has been mostly constructive, but I'm having a hard time wrapping my head around the fact that they've opened up for yet another service when they don't have the other 2 working properly.
IMO, however insignificant, I beleive they are going to really fuck things up by doing too much too quickly. Great food can only make up for so much.
+1.
Their yelp and urbanspoon reviews are
dismal. China Joy has better reviews. Can't say I disagree. I think they're really shooting themselves in the foot.
Well sorry you two don't like it. The customers I've seen are enjoying the place. It was absolutely packed last night. Let's check back in 6 months and see what the rest of Jax thinks.
Quote from: MusicMan on January 26, 2012, 07:22:48 PM
Well sorry you two don't like it. The customers I've seen are enjoying the place. It was absolutely packed last night. Let's check back in 6 months and see what the rest of Jax thinks.
I don't think it's just "us two"....again, look at their reviews (even their Facebook page). Furthermore, having a packed house, this early in the game, means nothing to me. It was packed when I went two weeks ago...presumably, like me, the others were trying it for the first time.
And I don't know why you're apologizing for them...unless you own/run the place, no need for apologies. I want them to succeed like everyone else.
Just blogging on here what I see in the restaurant. Not apologizing for anything. Like I said about The Brick, it is a money maker but I don't go. You can have China Joy, I'll take Pele's.
Quote from: ben says on January 26, 2012, 08:55:38 PM
And I don't know why you're apologizing for them...unless you own/run the place, no need for apologies. I want them to succeed like everyone else.
Quote from: MusicMan on December 22, 2011, 12:55:07 PM
I really miss the smelly old pharmacy...........................................................NOT.
What a transformation. I am proud to say I introduced Matt to the owner (of the building) and therby facilitated, in some small way, his presence in our neighborhood. Cannot wait to enjoy my first beer and pizza there, it will be the first of many.
I've been there three times and have had a very enjoyable experience all three times. Is the service perfect? No, but I never expect perfect service from a newly opened restaurant.
Quote from: tufsu1 on January 26, 2012, 02:35:01 PM
Quote from: bill on January 26, 2012, 01:20:47 PM
Quote from: tufsu1 on January 25, 2012, 01:47:19 PM
I can assure you i is by no means undercapitalized
Then it is certainly under experienced
wouldn't that be somewhat expected/normal for a non-chain restaurant that has been open less than a month?
Not if they know what they are doing
Carmine's had about the worst service of anywhere I've ever eaten the first 3 times I went there right after they opened...but, they came around and now are a popular spot in the hood. I think the same will happen with Pele's once they've been open awhile.
I had the exact sale experience at Carmines. The first couple of times were just plain bad, but it has gotten better since then. That being said, my neighbor went to Kickbacks the other day and waited 45 minutes for his hamburger. When his wait person went by he asked, "where is my burger?" Answer, "Oh its done. We are waiting on fries. "
Kickback remains popular despite the completely inconsistent service. People like it so they keep going back. Pele's will develop it's own clientele, no doubt.
You have to completely ignore the price point to compare Pele's to Carmine's or Kickbacks.
I don't care if Carmine's takes an extra 20 minutes to get something out, it's a neighborhood pizza joint and at the end of it, I'm going to walk out having sucked down ample quanties of beer or wine and an awesome pizza for $40. Pele's is a different ballgame. I went and tried it, for what I spent there I could (should) have gone to Orsay. And the service at Pele's sucked. Sucked so badly, I won't even spend the hour it would take to belabor you with the story.
The highlight that I'll share is, I actually got lectured on how the medium rare cut of prime rib I'd asked for was impossible to deliver. Of course, they'd just served two plates of prime rib at our table, mine roasted to a crisp, and the other was exactly the way it was supposed to be. I just kept pointing to the other one and saying "oh really, well ok, then explain that one then."
Finally the snotty douchebag of a house manager, unnaturally hyperactive and dolled up in a burgundy silk shirt from 1986, comes over and gives me the lecture of the century, saying verbatim that it was not "guaranteed" that the prime wouldn't come out however the hell it comes out, and that if I'd known anything about prime rib, I should have known that. Nevermind, of course, that I've been eating prime rib (endcaps, center, you name it) for 20+ years. The way he acted, you'd have thought I was actually insecure about the single-wide I'd parked in front of the restaurant.
He even carried back the plate of overcooked prime rib I'd already sent back, thinking he was going to talk me into taking it back. Talk about barking up the wrong tree.
When the douchebaggery didn't have its intended effect, the silk-shirted time-warp got so angry he was literally red and shaking. To give credit where credit is due, the chef saw what was going on and came over, and admitted it was overcooked and then immediately replaced it with a cut of the correct temperature. Which actually pissed me off worse, since the manager had just spent 20 minutes arguing it was a total impossibility. Regardless, I have to give their chef credit, for doing the right thing even when it probably worked to his detriment. He also comped one of the pizzas at the table, which was a nice touch. Even if it only lowered the bill for 4 to a bargain $170.
I wouldn't recommend this hellhole to my mother in law. I don't know how it even has a 50% on Urbanspoon. My bread is buttered about as far from the restaurant business as you can get, I have no dog in this fight. Just being honest. So go and make your own decisions. I'm just giving everyone fair warning. The food, when they get it right, is not bad. But the attitudes. Just. Wow.
@Chris - Just out of curiosity, date and time of your visit?
Quote from: RockStar on January 29, 2012, 01:42:20 AM
@Chris - Just out of curiosity, date and time of your visit?
January 11th, about 7pm-8pm, somewhere around there. You know, around dinner time.
I should point out that our waiter, Alex, was fine, he wasn't the issue. He was just going to go get me what I wanted and be done with it. The problem was 100% the house manager, who grabbed the plate and marched it right back to the table to launch into an argument over how I don't know anything about prime rib, and shouldn't have sent it back since Pele's makes "no guarantee" on the temperature, and that it was impossible to get a medium rare cut, and I was going to have to be happy with what they gave me.
Which went over like a lead balloon, when the other plate of the same dish they brought at the same time was a perfect medium rare. So I made full use of that exhibit and kept pointing to it, and he kept getting madder. He is just in the wrong business. And like I said, I have to give the chef credit. It's an open kitchen and we were in his line of view, so he noticed the argument and came over. He didn't see WTF the big deal was and just went and came back with the cut I'd originally asked for. He apologized and comped a pizza for the table, so I guess I should be happy, they did try and make it right. But the manager was just such a dick it really left a bad taste.
Chris, I'm afraid to say that I had a similar experience at Pele's on Friday night, at around 8:30. Not being remotely connected to any restaurant business myself, maybe I don't understand the way things work.
We had a large party - I guess? 6 of us. I ordered a pizza, my better half got the prime rib, and others got pasta dishes. We ordered drinks and dinner. It was taking a while, so we asked for bread. While waiting for the bread, my pizza was delivered to the table. I didn't particularly want to eat before the rest of my party, so my pizza had to sit on the table for the next 20 minutes until the other dishes began to arrive.
The bread was okay, I guess, but the olive oil mixture was abysmal. My table companions said it tasted cheap. I didn't even try it, since I'd experienced it in an earlier visit. Oh, and whatever you do at Pele's, don't let your pizza sit for 20 minutes before eating it. By the time I finally got to eat, the crust had the consistency of hard taffy, or something else that's unpleasant to chew.
I would have complained about the experience to the server, but the man was deaf. Literally. I'm a little hard of hearing and I know my own limits. This server kept shouting at our table "I can't hear you!" and trying to lean across the long booth to hear requests being shouted to him from those of us sitting by the window. I think he missed 25% of what we said to him. It was ridiculous.
People keep telling me it's a destination restaurant. Seems more like a dead end to me. Or a culinary cul-de-sac that manages to combine mediocre food and a service staff that is literally deaf to customers' concerns.
Chris and Jimmy,
Same experience here. Party of 6, everything came out at different times, bread and evoo sucked (can't think of a better word).
One of the worst parts about it was when the waiter brought out a soggy Margherita pizza with watery sauce, and taffy-like dough, and I asked if he could make it crispy....he gave me the "clearly you don't know anything about neapolitan pizza" talk...and I have to explain to him I've been eating the same pie for 2 years and it's never been like this.
Also, I understand they are using reverse-osmosis water for their dough, but I don't necessarily agree with them using it for drinking water. Everyone at the table thought the water tasted horrible.
Come to think of it, when I was there a couple weeks ago, my pasta dish came out several minutes (I didn't time it) before my companion's pizza.
Quote from: goldy21 on January 29, 2012, 01:53:54 PM
The Pele's olive oil had a really bad aftertaste that reminded me of aluminum foil.
Couldn't have put it better.
I bet a server or somebody is accidentally using blended oil (which a lot of restaurants use for cooking) instead of 100% EVOO for the tables.
I was back Saturday and just ordered some to-go food for lunch. Margharita (sic), Prime Rib Sandwich (medium rare ;) and the greens salad that came with it.
The sandwich was really good. The salad, well, eh - it's a salad.
The pizza was unedible by the time I got home. I think Jimmy and Ben Says summed it up and there's no need to beat a dead horse any further.
I'm going to need to hear some positives before I even attempt to try dinner.
I went there today for lunch. Got just a salad & pizza, nothing fancy. I liked it pretty well I guess & the service was good/fast.
I looked at their dinner prices though for the same items & I don't think its worth that at all. I mean, I'm probably not exactly in their target demographic, but still. I personally think they went a little too high end for the area.
Have not set foot in the place.......too far from The Core and reports here dictate caution.
I am waiting till this place gets their act together.
I may hit the bar sometime but Carmine's is right there and that pizza is seriously good.
Went Saturday at 9 pm to get a glass of wine. Every seat taken, so I visited breifly with two of my RE customers, who were seated at the bar.
One was waiting for his table (with his partner and a friend). It was their first time, becaus each time they come before they could not get a table.
The other was sitting at the bar, getting a drink with his wife. Also his first time.
Both loved the place, especially the atmosphere. They said they had great time.
Quote from: Non-RedNeck Westsider on January 29, 2012, 07:07:02 PM
The pizza was unedible by the time I got home. I think Jimmy and Ben Says summed it up and there's no need to beat a dead horse any further.
they mentioned something about the pizzas having to be put out within 2 minutes of coming out of the oven...any longer and they are "ruined"...perhaps this is something that not meant for carry-out
I went yesterday for a late lunch at around 2pm. Had the Salumi appetizer which was quite good. We ordered two pizzas. Both of which came out in a timely manner and mine was good. Also had two beers, although the first one I tried to order they did not have.
Our waiter was attentive so I had no complaints about the service. I did not see a dinner menu so I cannot comment on any of the dinner prices. Would like to try dinner though at some point.
At the end of it our bill was $46 dollars before tip for the app, two pizzas, two beers which to me seemed fairly reasonable. I will go back.
Lots more positive reviews going on Facebook on their page. Anyone here who had a bad experience been back for a second go? I'm hoping they improve. They seem to be open to feedback.
I think we might go tonight... and I will follow up!
Quote from: MissMinda on February 04, 2012, 11:03:22 AM
Lots more positive reviews going on Facebook on their page. Anyone here who had a bad experience been back for a second go? I'm hoping they improve. They seem to be open to feedback.
Waiting a few more months to go back.
On another note, went to Cool Moose this morning. Drove by Pele's during prime breakfast time...seemed pretty dead. I wonder how their breakfast service is doing.
Quote from: tufsu1 on January 29, 2012, 10:02:43 PM
Quote from: Non-RedNeck Westsider on January 29, 2012, 07:07:02 PM
The pizza was unedible by the time I got home. I think Jimmy and Ben Says summed it up and there's no need to beat a dead horse any further.
they mentioned something about the pizzas having to be put out within 2 minutes of coming out of the oven...any longer and they are "ruined"...perhaps this is something that not meant for carry-out
I fondly recall a Tuscan cooking class,wood fired breads,pizza a highlight.
Wood fire pizza is a relative rarity,yes? maybe AIX?
Is the Pele wood fired truly notable?.......Not much mention throughout the comments.
It's not getting good reviews on urbanspoon either:
http://www.urbanspoon.com/r/44/1642765/restaurant/Riverside/Peles-Wood-Fire-Jacksonville
Currently 49% with a whopping 158 reviews. 49% is pretty bad for urbanspoon. I was dying to try this place but sadly I'm not so sure anymore.
Quote from: MissMinda on February 04, 2012, 11:03:22 AM
Lots more positive reviews going on Facebook on their page. Anyone here who had a bad experience been back for a second go? I'm hoping they improve. They seem to be open to feedback.
Facebook is worthless for restaurant reviews because the page owner (the restaurant) can remove the ones it doesn't like, creating a falsely positive impression. Likewise, the newspaper's dining reviewers are worthless, everyone knows who they are, so who wouldn't give a positive review after having your meal comped and your ass kissed for 2 hours? The true test of a restaurant is really urbanspoon, hundreds of people vote or post reviews and the restaurant can't control the content. So what you see is what you actually get. And speaking of...49%? Jesus. I can't recall ever seeing a restaurant with a score that low. I mean, if any restaurant deserves a 40%-something it's definitely this one. Still shocking to see it though.
Quote from: north miami on February 04, 2012, 06:14:46 PM
Is the Pele wood fired truly notable?.......Not much mention throughout the comments.
Going for a NM cryptext: 2 pizzas, 2 different results. Both in a box. Mentioned in both posts. Did you read all pages?
Chris, After reading your post i can only think: "You don't know what the **** you are talking about."
I have traveled all over this counrty, dined out in every major city, and
never in my life (i'm 48) have I ever gone to urban spoon to decide where I was going to go for dinner.
I do not know, nor do most people, who the reviewers are for the T U. I guess you do, but 99% of us don't. You describe them as though they are as familiar as Tiger Woods.
Go there this Friday or Saturday night, stand on the bar and shout to the packed crowd, "Didn't you guys check this place out on UrbanSpoon first? What the hell are you doing here?" After they all go back to having a good time, enjoying their food and beverage, you can leave, and just stay the hell away. Try Al's Pizza, right down the street. After all it's been voted Best Pizza in Jax for the past 10 years by Folio Weekly. That out to be good for something.
Quote from: MusicMan on February 09, 2012, 12:11:10 PM
Chris, After reading your post i can only think: "You don't know what the **** you are talking about."
I have traveled all over this counrty, dined out in every major city, and
never in my life (i'm 48) have I ever gone to urban spoon to decide where I was going to go for dinner.
I do not know, nor do most people, who the reviewers are for the T U. I guess you do, but 99% of us don't. You describe them as though they are as familiar as Tiger Woods.
Go there this Friday or Saturday night, stand on the bar and shout to the packed crowd, "Didn't you guys check this place out on UrbanSpoon first? What the hell are you doing here?" After they all go back to having a good time, enjoying their food and beverage, you can leave, and just stay the hell away. Try Al's Pizza, right down the street. After all it's been voted Best Pizza in Jax for the past 10 years by Folio Weekly. That out to be good for something.
Highly disagree with everything you've just said.
A) Only a pompous individual is going to play the "I've been to EVERY major city ALL OVER the country" so I KNOW what I'M talking about MORE than you....that statement gives you no legitimacy, whatsoever.
B) The reason urban spoon and yelp are popular are....waaaiiiittt for it....people use it!!! ding ding ding. If I'm in a new city, and I don't know anyone to ask for recommendations, I use them because they are user based reviews with pictures and recommendations. You don't have to believe them, but to call them moot is disingenuous at best.
On another note, went to Pele's for breakfast recently.
The espresso is very good, as it should be: it's Segafredo.
That being said, it's kinda expensive (more so than it should be).
Also, $2.50 for a pastry smaller than my palm is a little steep to.
Doughnuts were a little sweet for my taste, but most people would probably enjoy them--and they're cheap--.50 cents!
Overall, decent quality, but very expensive. Not sure how long breakfast service will last...was the only person in there for the 30 minutes I was eating.
Went for dinner two weeks back and it was ok. Granted I am vegan and I knew what i was getting into, so my options were limited. Even without cheese though a place of there caliber should have been more up to the task, instead our pizza was super dry and flavorless and I am not big on that black burnt crust.
I will have to agree with what ben says I am always looking at urban spoon for new places to eat. Especially when I am out of town. It's nice to get recommendations from the locals. But sometimes a quick jump on urbanspoon has found me some gems.
Quote from: jaxlore on February 09, 2012, 12:45:37 PM
Went for dinner two weeks back and it was ok. Granted I am vegan and I knew what i was getting into, so my options were limited. Even without cheese though a place of there caliber should have been more up to the task, instead our pizza was super dry and flavorless and I am not big on that black burnt crust.
I will have to agree with what ben says I am always looking at urban spoon for new places to eat. Especially when I am out of town. It's nice to get recommendations from the locals. But sometimes a quick jump on urbanspoon has found me some gems.
Exactly...I would have never found Bowl of Pho if it weren't for me being stuck on Baymeadows with the urbanspoon app on my phone. Nor would I have found Pinegrove Deli in Riverside. Or Dreamette. These are three places I found off these websites when I first moved back to Jax, when i had nobody to ask for a recommendation, and had no idea where I was.
Not to mention most, if not all, of the negative Pele's responses on urbanspoon and yelp ring entirely true.. all seem well-informed.
I've eaten at least 50 of Matt's pizza's and never one that was "super dry and flavorless."
Don't need legitamacy, just stating the facts. I have traveled with several major broadway productions to every large city (most of them multiple times) in USA so I do know what is going on around the country.
I only stated that I have never used UrbanSpoon. I ask a concierge or a local.
"If any restaurant deserves a 40 something it's this one."
Dude that is just BS. Every one of my friends/customers who have been enjoyed the food and the atmosphere.
They went with an open mind and had a great time.
In fact, I just met a guy from Pinellas Park who moved here for a new job. I was showing him a home in Murray Hill when he mentioned Pele's Fire. He said he really liked it, especially the beer choices. He never mentioned UrbanSpoon. He drove by and went in. He's an older guy, single, who wants something a cut above Al's Pizza/Carmines. I imagine he'll keep going.
Breakfast is mostly a convenience, since I'm sure you noticed the sous chefs preparing everything that will be served later in the day ( they start at 6 30 am). I agree the coffee/espresso was very good: bottomless cup , too. Hot doughnuts anyone?
At .50 cents they are the best treat in the district. One could easily sit in a booth with the WiFi clicking while spreading out with enough room to actually look at contracts or whatever paperwork you might use in your line of work. It has potential if they sell it right.
You must be dilusional. Tons of people use urban spoon. We use it all the time. 100% the best way to get the lowdown on the best restuarants, and find out what their best dishes are. You ask a local or a concierge? Urban spoon is like asking 100 locals all at once. A 50% rating is pretty comical, but it does seem that they are getting a little better!
We went the other night..sad pasta in a childs portion and cold ..yuck..my partner the steak..instead of a small steak and a large steak..they justcooked a large steak and cut it in half...lol...we wont be back for a while..maybe when carmines takes them over.
FWIW, MM, just like UrbanSpoon & Yelp, we are reviewing it here and just like UrbanSpoon & Yelp, the reviews are mixed. I've personally been twice and have been disappointed both times. I've been in the SI and I'm currently married to the SI, so while I may not be an 'expert', I knew what I was looking for and they missed the mark on so many counts, it was a little depressing.
After re-reading the yelp reviews, I noticed one poster that originally enjoyed the meal while there for the soft opening and has since been extremely disappointed. I can assure you that her boyfriend will read this on here and was/is one of the more adamant supporters of the restaurant, long before it was Pele's on Park.
I'm really happy that evertime you go in, and everyone you talk to has had an incredible time with great food & good service because maybe that 40% will keep the restaurant going long enough for them to get their act together for the other 60%.
Fact of the matter is that there's a pizza being served 3 blocks down King that is heads above what I've gotten at Pele's. There used to be a pizza another 3-4 blocks up King that was served out of a mobile oven in front of Intuition that's been heads above what's being served at Pele's. (I know, I know.)
What I've been saying all along - maybe he needs to go back to what he knows - awesome pizza - and focus on that until the rest catches up. Quit trying to do too much too soon. Whether you think it matters or not, the 1 time reviewers on Yelp / UrbanSpoon took the time to sign in and leave 1 message - they're not coming back.
Went back on Monday to try dinner. Was with a group of about 8 people. We got 4 different pizzas for everyone to share- all of which were quite good. Tried the meatball app which had some sort of fondue cheese over it- very good. Once again did not have any problems with the service or food. Prices were obviously higher than lunch but I expected that. Also pretty packed for a Monday. Tried a new Cigar City brew I had not had before.
Overall Yelp reviews = 3.5 starts out of 5...so clearly this is not a terrible place!
Quote from: cline on February 10, 2012, 08:21:44 AM
Went back on Monday to try dinner. Was with a group of about 8 people. We got 4 different pizzas for everyone to share- all of which were quite good. Tried the meatball app which had some sort of fondue cheese over it- very good. Once again did not have any problems with the service or food. Prices were obviously higher than lunch but I expected that. Also pretty packed for a Monday. Tried a new Cigar City brew I had not had before.
This is supposed to be the norm. I haven't given up hope.
Quote from: tufsu1 on February 10, 2012, 08:23:08 AM
Overall Yelp reviews = 3.5 starts out of 5...so clearly this is not a terrible place!
Not terrible, but terribly inconsistent.
Quote from: Non-RedNeck Westsider on February 10, 2012, 08:36:08 AM
Quote from: cline on February 10, 2012, 08:21:44 AM
Went back on Monday to try dinner. Was with a group of about 8 people. We got 4 different pizzas for everyone to share- all of which were quite good. Tried the meatball app which had some sort of fondue cheese over it- very good. Once again did not have any problems with the service or food. Prices were obviously higher than lunch but I expected that. Also pretty packed for a Monday. Tried a new Cigar City brew I had not had before.
This is supposed to be the norm. I haven't given up hope.
Quote from: tufsu1 on February 10, 2012, 08:23:08 AM
Overall Yelp reviews = 3.5 starts out of 5...so clearly this is not a terrible place!
Not terrible, but terribly inconsistent.
Agree on both accounts.
Quote from: MusicMan on February 09, 2012, 12:11:10 PM
Chris, After reading your post i can only think: "You don't know what the **** you are talking about."
I have traveled all over this counrty, dined out in every major city, and
never in my life (i'm 48) have I ever gone to urban spoon to decide where I was going to go for dinner.
I do not know, nor do most people, who the reviewers are for the T U. I guess you do, but 99% of us don't. You describe them as though they are as familiar as Tiger Woods.
Go there this Friday or Saturday night, stand on the bar and shout to the packed crowd, "Didn't you guys check this place out on UrbanSpoon first? What the hell are you doing here?" After they all go back to having a good time, enjoying their food and beverage, you can leave, and just stay the hell away. Try Al's Pizza, right down the street. After all it's been voted Best Pizza in Jax for the past 10 years by Folio Weekly. That out to be good for something.
Well since you've mentioned it, I've eaten at Al's along with everyone else at one time or another. While it is generic, it's still 100X better than anything at Pele's. And I say that with a straight face, and I don't even like Al's. As to the rest of your post, thanks for the double-dose of pretentious bullshit with my morning coffee. It was certainly entertaining, although it does nothing to advance your point, if you even have one.
really Chris....100x better than ANYTHING at Pele's?
Quote from: MusicMan on February 09, 2012, 12:11:10 PM
Chris, After reading your post i can only think: "You don't know what the **** you are talking about."
I have traveled all over this counrty, dined out in every major city, and
never in my life (i'm 48) have I ever gone to urban spoon to decide where I was going to go for dinner.
I do not know, nor do most people, who the reviewers are for the T U. I guess you do, but 99% of us don't. You describe them as though they are as familiar as Tiger Woods.
Go there this Friday or Saturday night, stand on the bar and shout to the packed crowd, "Didn't you guys check this place out on UrbanSpoon first? What the hell are you doing here?" After they all go back to having a good time, enjoying their food and beverage, you can leave, and just stay the hell away. Try Al's Pizza, right down the street. After all it's been voted Best Pizza in Jax for the past 10 years by Folio Weekly. That out to be good for something.
Oh, and speaking of not knowing WTF you're talking about (by which of course I mean you), it's truly a herculean task indeed to figure out who the TU's food reviewers are, isn't it;
https://www.facebook.com/jaxdiningnews
You don't really believe anyone with a restaurant doesn't know this, do you? I thank you again, I appreciate the side order of obnoxious idiocy, it complements your main serving of pretentious B.S. very nicely, the overall palette trends towards obvious bias with undertones of insecurity and overcompensation. (Did you like how I made that sound like a dining review? Pretty snazzy I thought) ;)
Quote from: tufsu1 on February 10, 2012, 11:23:28 AM
really Chris....100x better than ANYTHING at Pele's?
Better than shoe-leather prime rib? Check.
Better than pizza with spots that are burnt to charcoal and other spots with raw dough? Check.
Better service? Check. (And the service at Al's isn't even that good.)
Lack of lectures to any customer who has the nerve to point out their food is burnt/cold/f*cked up that "clearly you know nothing about (insert name of dish)...". Check.
Yeah, I'd have to say 100X may have been an understatement.
so they have better beer at Al's too?
Al's usually has what they say they have in stock
I agree, UrbanSpoon is probably the best way to get an idea of the type of restaurant you're going to. There are some exceptions, but the more reviews there are, the more likely the rating is to be accurate. Over 100 reviews and 50% is very bad for urban spoon.
I'm still going to give them a shot though.
I may be critical of Pele's for many things, but there are two things that I have ZERO issue with: Price & Beer Selection.
When you carry as many as they do, you can't keep a whole bunch of extra kegs unless you have a 10K sqft building with designated, refrigerated keg storage..... (hmmmmm.... I digress. Another topic, another time ;) )and they're only probably carrying 1/2 & 1/4 barrels of a lot of the craft beers they pour, and when you go on a run of a certain beer, they empty quickly and they'll get them restocked when they can. I have no problem with that. I, personally, would rather them be out of Jai Alai than be sitting on the same skunked keg for 3-4 months.
As stated previously, I've been for lunch a couple of times and have no problem with their pricing, and their portions are reasonable. When / If I go for dinner, I'll see what's up then. Most places I go, I end up carrying food home because I had too much on my plate, so I'm happy being able to eat what's served and feeling full without feeling like I just left Thanksgiving dinner.
See, MM, I'm critical, but fair.
It's obvious by the posts here that this place is a disaster and doomed to fail. The building should be returned to what it was originally purposed for: a drug store. I am thinking CVS would work.
OK, back to reality. My wife and daughter have been once for lunch and will probably return. The food was pretty good and reasonable for lunch. The server did a good job of entertaining my 9-year old and letting her know they would make most anything she might like. No issues with service. My only mild complaint was that the term "chef" was being hurled (we sat near the kitchen) fast and furious. It was like a bad Food Network episode. Surely, not 6 of the 8 persons in that kitchen were true chefs ;)
So we just went and tried it for the first time and I have mixed feelings. Obviously, it's great to see a restaurant in the spot and the place looks nice. I appreciate the wood fired oven, and appreciate a place taking a chance on fresh prepared food (too much a rarity here in JAX). Unlike others, I'm not turned off by a few dark spots on my crust as I appreciate that temps vary within wood fire ovens. I appreciate the often hit, but sometimes miss, of crafting above the consistent mediocrity of chains. Our server was lovely and attentive--even later when problems arose, she worried we wouldn't come back. (The problems weren't her fault. We paid the whole tab and tipped her well.)
That said, a few things really tarnished the experience. First, the pizza was bland. It wasn't the fault of the oven, but the fault of the tomato sauce. I appreciate a place not over-salting, but I expect some flavor notes (robust olive oil, pungent basil, a slight tang in mozzarella, etc.) on a margarita pizza. Spouse's pasta salad was unimpressive. Our cheese and charcuterie appetizer seemed like the meats were pulled straight from packaging pre-sliced--not terribly impressive overall.
I had a serviceable gin and tonic, spouse had a pint of 1901. OK well; prices within range for JAX but certainly on the higher end of that range. Then I ordered a Compass Box Spice Tree with a splash of water. $22 -- no warning until the bill. No kidding. This is a $60-$70 bottle of scotch. I know this because I keep a pretty substantial collection of Compass Box in my home bar. I've worked in food service--in places that served alcohol--I've even been in charge of pricing for a bar. Even allowing for a 150%-200% mark up, at 14-17 servings per bottle, you're looking at around $12-$15. That price was beyond the pale for that whisky. I don't know if they are trying to market it as super premium to unsuspecting customers, or pricing it as if only three people would ever drink out of the bottle (in that case, don't stock it), but either way, that math isn't right.
Don't even get me started that the drink arrived FULL of ice (even on rocks should be only 2-3 cubes) and that the well tap was used for the added water instead of spring or distilled. Plastic straw bobbing in the glass. If they're going to upmarket their whisky, they should at least serve it nicely.
So...nice location, glad they're taking a chance on some cool ideas; pricing is all over the place, food is not quite there. If they reign in the dinner menu, get their pricing more consistent with their product, concentrate on things that rely on the oven, and pay attention to seasoning, the restaurant could improve dramatically.
Quote from: JaxByDefault on February 12, 2012, 04:26:44 PM
That said, a few things really tarnished the experience. First, the pizza was bland. It wasn't the fault of the oven, but the fault of the tomato sauce. I appreciate a place not over-salting, but I expect some flavor notes (robust olive oil, pungent basil, a slight tang in mozzarella, etc.) on a margarita pizza. Spouse's pasta salad was unimpressive. Our cheese and charcuterie appetizer seemed like the meats were pulled straight from packaging pre-sliced--not terribly impressive overall.
Amen...
My problem wasn't with the blackened crust, which a lot of people seem to dislike. My problem is 100% with the bland flavors and watery sauce. The weirdest part is...their sauce at RAM did not taste like that--at all. Nor was their mozzarella so weak. Odd.
Sometimes it's really hard to scale up a business. From RAM to Pele's at Park and King is a huge jump.
I'm afraid the same thing will happen to Kickback's; that they will get to big and the great experience will go away.
Hey, even Orsay was a trainwreck when Jeffrey and Erica opened it up way back when. Give the owners time to get the things right they can and just be patient with them. Don't treat them like lepers or we will have a repeat of Jackson's.
Speaking of Jackson's. Does anyone know what the time frame is for the opening of the new Taco place in that spot?
Quote from: mtraininjax on February 13, 2012, 03:07:37 PM
Hey, even Orsay was a trainwreck when Jeffrey and Erica opened it up way back when.
??? ??? ??? ???
Crush?
2 Enitrely different places and people.
Quote2 Enitrely different places and people.
No, not really, I still know of the same items are still on the menu, things Erica and Jeffrey had on the original menu. Even when Steve was the owner, the pork chop dish is still on the menu from then. The issue is that the location went through A LOT of changes, and what is Pele's today, may be indeed totally different as people's tastes and preferences carry through to the owners.
Any restaurant that rests on what it is today and does not change, is doomed to failure. The folks at Pele's will get it right, they did it right at RAM, they will get back to what makes people happy.
Quote from: mtraininjax on February 13, 2012, 03:30:56 PM
The issue is that the location went through A LOT of changes, and what is Pele's today, may be indeed totally different as people's tastes and preferences carry through to the owners.
Sure it did, they're two completely different restaurants with different staff, ownership etc.. That's like saying Bluefish and Sterlings are the same because they each served crabcakes.
Pele's is the same ownership in a different location, and I don't doubt that they'll get it right, but the difference from what we've become used to at IAW and RAM and what they're serving at Park&King are not the same.
Just to clarify, Jeffrey & Erika & I left Crush over seven years ago, and it closed a couple of years after that.
Crystal & I approached Jon Insetta about opening a similar (i.e. French bistro) concept in the same location in late 2007, and while I pulled a couple of dishes out of the old repertoire, nothing is "the same". Sure, we serve mussels mariniere and steak frites like every other French bistro in the world, but the execution is different.
Crush's pork chop was a White Marble Farms chop (produced by Cargill and disingenuously named) with leeks and a reduced cream sauce with Granny Smith apples and apple cider. It was good. A little heavy and sweet, looking back on it, but a good dish.
Orsay's pork chop changed a couple times early on but hit its stride early and hasn't changed since probably early 2009 - it's Eden Farms Berkshire pork (www.betterpork.com) with braised cabbage, apples, Eden Farms bacon, Pommery mustard cream, and fingerling potatoes. It's a better, more balanced dish, based on higher quality ingredients.
At any rate, Matt and Micah can cook some great food, and I wish them the best. And just to derail the thread a little further, DOES anybody know what's going on with the taco shop in the old Jackson's space?
QuoteSure it did, they're two completely different restaurants with different staff, ownership etc.. That's like saying Bluefish and Sterlings are the same because they each served crabcakes.
Pele's is the same ownership in a different location, and I don't doubt that they'll get it right, but the difference from what we've become used to at IAW and RAM and what they're serving at Park&King are not the same.
As usual, we have killed the horse 100x over, the point I made was that Pele's today will evolve and change in order to succeed.
Since you brought up Sterlings, please, that is like saying Biscottis is the same as BB's, when we know the owners are similar, but the food is different and people go there for different reasons. Frank still owns the building, but he leases the restaurant to Richard, and for good reason. I can't remember seeing as many people as you see on a given night at the former Sterlings as we do now with Blue Fish.
Bobby said 30 -45 days last time I asked him.
I stoppped going to Kickbacks because of "the experience."
Pele's is doing fine. You really cannot compare their pizza to anyone else's. It may not be for you. I love it.
Had the wings. Loved 'em.
As far as I know, best priced specialty cocktail menu in the district. Noticed an older crowd in the bar early on Friday and Saturday.
As far as I know, best priced specialty cocktail menu in the district.
I beg to differ...have to you been to Orsay?
Quote from: undergroundgourmet on February 15, 2012, 10:15:30 PM
As far as I know, best priced specialty cocktail menu in the district.
I beg to differ...have to you been to Orsay?
Agree... my vote is for Orsay...
Quote from: BridgeTroll on February 16, 2012, 06:49:55 AM
Quote from: undergroundgourmet on February 15, 2012, 10:15:30 PM
As far as I know, best priced specialty cocktail menu in the district.
I beg to differ...have to you been to Orsay?
Agree... my vote is for Orsay...
+1.
Do I have their website correct: http://www.peleswoodfire.com/ I'm interested in trying out their food, but can't find their menu, hours, etc. on the website and I like to have an idea of how much this will cost before I go.
Quote from: MusicMan on February 15, 2012, 07:49:06 PM
Pele's is doing fine. You really cannot compare their pizza to anyone else's. It may not be for you. I love it.
Had the wings. Loved 'em.
As far as I know, best priced specialty cocktail menu in the district. Noticed an older crowd in the bar early on Friday and Saturday.
Guys. MusicMan has a vested interest of some sort in Pele's. Disregard his overly favorable comments.
Quote from: Captain Zissou on February 16, 2012, 09:44:17 AM
Quote from: MusicMan on February 15, 2012, 07:49:06 PM
Pele's is doing fine. You really cannot compare their pizza to anyone else's. It may not be for you. I love it.
Had the wings. Loved 'em.
As far as I know, best priced specialty cocktail menu in the district. Noticed an older crowd in the bar early on Friday and Saturday.
Guys. MusicMan has a vested interest of some sort in Pele's. Disregard his overly favorable comments.
Cap'n you read my mind. Almost reminds me of the International Grill reviewer.... :o
That is their website Husker, don't know why it is devoid of useful information though.
He has come out and said that he helped facilitate the introduction, I don't know if it is anything more than that.
Quote from: MusicMan on December 22, 2011, 12:55:07 PM
I really miss the smelly old pharmacy...........................................................NOT.
What a transformation. I am proud to say I introduced Matt to the owner (of the building) and therby facilitated, in some small way, his presence in our neighborhood. Cannot wait to enjoy my first beer and pizza there, it will be the first of many.
Quote from: RiversideHusker on February 16, 2012, 09:21:37 AM
Do I have their website correct: http://www.peleswoodfire.com/ I'm interested in trying out their food, but can't find their menu, hours, etc. on the website and I like to have an idea of how much this will cost before I go.
Go to their Facebook page.
Quote from: Gators312 on February 16, 2012, 09:50:50 AM
Quote from: Captain Zissou on February 16, 2012, 09:44:17 AM
Quote from: MusicMan on February 15, 2012, 07:49:06 PM
Pele's is doing fine. You really cannot compare their pizza to anyone else's. It may not be for you. I love it.
Had the wings. Loved 'em.
As far as I know, best priced specialty cocktail menu in the district. Noticed an older crowd in the bar early on Friday and Saturday.
Guys. MusicMan has a vested interest of some sort in Pele's. Disregard his overly favorable comments.
Cap'n you read my mind. Almost reminds me of the International Grill reviewer.... :o
That is their website Husker, don't know why it is devoid of useful information though.
Good call on the International Grill-type review.
Well...this thread has been dead for awhile...it's now March, going on April...any changes of heart?
Went there for lunch today. Sat at the bar, had a pizza and a couple of beers. Quite tasty.
Went Friday night for dinner and thought it was fabulous.
and I was there Tuesday night....had a great pizza (crust was baked perfectly).
I also talked to the owners while there....they recently dropped breakfast as it never really caught on
Couldn't pay me enough to eat there again...
Quote from: ben says on March 25, 2012, 08:10:13 AM
Quote from: ChriswUfGator on March 24, 2012, 11:14:47 PM
Couldn't pay me enough to eat there again...
+1
So, why did you bring up a dead thread if you clearly have no intention of giving this place another chance?
Are they still operating a booth at RAM?
Quote from: cline on March 25, 2012, 08:51:48 AM
Quote from: ben says on March 25, 2012, 08:10:13 AM
Quote from: ChriswUfGator on March 24, 2012, 11:14:47 PM
Couldn't pay me enough to eat there again...
+1
So, why did you bring up a dead thread if you clearly have no intention of giving this place another chance?
I have eaten there again, since my first judgment. Been there for breakfast, lunch, and dinner. Last time was 2 weeks ago. All meals were 1/5 stars. I brought up the dead thread to see where everyone stood after 1-2 months. Restaurants change. For me, this one hasn't changed, but I'm always open to hearing others experiences.
I want to like Pele's. I like the interior and the bar setup. I really enjoy the pizza. I have been there probably 6-7 times and always come away thinking the same thing: (i) the service is not good and we typically wait at least 10 minutes for a drink after sitting; (ii) while the food is good, it is way too expensive; (iii) for probably a few bucks more, I can go to Orsay and get great food accompanied by great service; and (iv) they are out of pretty much 50% of what we have ordered from the bar.
I've been a couple times. Never had a problem with the serviceâ€"both times I went I sat at the bar, so I don't know if that makes the difference.
I only ate one of the times. The pizza's OK; I'd like it better if the sauce wasn't so sweet.
An interesting thing happened yesterday...
I got a call from Matt, the guy who owns Pele's, I dunno how he got my cell number, but he called me out of the blue and apologized for the experience I had there, which I'd posted about earlier in this thread. Said he'd fired the manager who I'd described as a dick (and I was being polite). He said that the guy had been responsible for a tsunami of customer service problems and lost business before they'd realized it, and they're trying to pick up the pieces. I don't think they knew how bad it was until it reached a certain level.
Said they'd hired the former manager of Morton's to replace him, and that they're really working on fixing the customer service. As everybody probably remembers, that was really my whole issue with the place. The food was good once they got it right, I just didn't appreciate the snotty lecture on how I must know nothing about prime rib or else I'd have shut up and been happy with the burnt piece they gave me. Apparently that was the manager's standard response to any complaint he got, the guy was basically a human wrecking ball for the restaurant.
I was pretty stunned by the phone call. Normally restaurants with an attitude like what I'd witnessed there will ride their superiority complex straight into bankruptcy court convinced the whole way down that it's the customer's fault. I've watched it happen a half-dozen times in and around Riverside. But this seems to be an exception to the rule. Said he didn't know how bad it was until he read this thread and all the stuff on urbanspoon, and that he really wants to make things right with everyone. He asked anybody who had a bad customer experience to please come back in and ask for him at the front desk, he really wants to have a conversation and to have the chance to make things right.
I was pretty thoroughly impressed, he seems earnest and didn't pull any punches on the issues, he was honest about what was wrong what he's done to fix it. I've never had a conversation like that with a restaurant since I've lived in Jacksonville. This city is kind of well-known for bizarre restaurant owners, normally when something goes wrong it's like a bad broken record of "deny, deny, deny, and by the way it's all your fault, fuck you very much." Going on my 12th year of living in a place that routinely offers such highlights as a restaurant kicking everybody out who doesn't like Fox News, and watching coffee shops argue over whether you're allowed to sit on a chair or use the wifi if you don't buy refills, this was really quite a breath of fresh air.
He offered to mail me a gift card. I told him not to worry about it, that I respected his apology, and that I'd come back in and shake his hand in person. In my book, anybody who fixes the problem and then takes 30 minutes to personally call and apologize for it is good by me. So I guess I spoke too soon when I said you couldn't pay me enough to go back there, although to be fair, this wasn't really about the money it was about the apology for me.
I'm relaying this on to everyone, as I know a lot of you had similar experiences. The owner seems genuinely concerned and wants to make things right.
Wow, just wow!
Heard that the owner was a good guy from neighbors near him and what you have experienced just seems to confirm it. He's having his employees park a distance away from the restaurant in commercial spaces so that they aren't parked for hours in front of houses.
+1
QuoteI'm relaying this on to everyone, as I know a lot of you had similar experiences. The owner seems genuinely concerned and wants to make things right.
That is real customer service! i just wish I could have seen a manager at Bistro Aix in the 2 hours we waited for our food. I don't mind someone telling me I don't know anything about food, I just ignore them. Hard to do when you don't get service.
Pele's is here for the long haul, they invested a LOT of money in that building and they have the resources to keep it going, and rightly so. Its a great location, good food, and there is no excuse for piss poor people. I hear that from Frank at Bluefish all the time.
Quote from: mtraininjax on March 31, 2012, 07:04:37 PM
QuoteI'm relaying this on to everyone, as I know a lot of you had similar experiences. The owner seems genuinely concerned and wants to make things right.
That is real customer service! i just wish I could have seen a manager at Bistro Aix in the 2 hours we waited for our food. I don't mind someone telling me I don't know anything about food, I just ignore them. Hard to do when you don't get service.
Pele's is here for the long haul, they invested a LOT of money in that building and they have the resources to keep it going, and rightly so. Its a great location, good food, and there is no excuse for piss poor people. I hear that from Frank at Bluefish all the time.
Not trying to hijack the thread, but I must ask: what the hell is going on with Aix lately?! Had the same experience one too many times lately. They used to have the best customer service around.
Glad to hear about Pele's.
Aix is curretly looking for a new Front of House Manager. Perhaps that is directly related to the problems reported on this thread.
In support of Jacksonville Beer Week, Pele's will offer the following 'All Day' beer specials:
Tuesday, Green Room Shaaka Stoudt ................ $3
Plus 3 course menu with special beer pairings and menu items prepared with beer
Wednesday: All Bold City beers ......................... $3
Thursday: Intuition Ale's "Jon Boat" ................... $3
Friday: Intuition Ale's "Peoples Pale Ale" .............. $3
Saturday: All beers by GreenRoom, Bold City and Intuition Ale are ............................. $3
Please enjoy and drink responsibly.
What, no I-10 IPA?
Quote from: ChriswUfGator on March 31, 2012, 04:11:49 PM
I'm relaying this on to everyone, as I know a lot of you had similar experiences. The owner seems genuinely concerned and wants to make things right.
Chris, thanks for posting that.
I always figured I'd get around to giving Pele's another shot. This means I'll make it sooner than later.
Matt at Pele's shared with me some new specials that will be going on at Pele's. Here they are:
1. Happy Hour Every Day. 3 pm to 6:30 pm $3 pints of select Bold City and Intuition Ale products.
$4 Big House White and Red wines (by the glass).
$4 Well drinks
2. Pele's Monday Happy Night!! 3 pm - 10 pm All Happy Hour Drink Specials PLUS
$5 Tuscan Fries
$5 Lemoncello Wings
$5 Cheese Pizza
$5 Martini's
$3 Well drinks
3. Wednesday Ladies Night 3 pm -9 pm All Happy Hour Drink Specials plus,
$5 Martini's
$3 Well drinks
** Half Price salumi/cheese plates****
** Half Price Roasted pear/gorgonzola pizza****
As always ask your server to confirm these specials. SEE YOU THERE!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thanks MusicMan for sharing our brand new specials! We're also hosting a Samuel Adams Tap Takeover tomorrow afternoon (5/16) from 4:30 to 6:30 p.m as part of American Craft Beer Week. Hope to see many of you there!
Finally got around to trying Pele's last week. Had take-out for lunch. Mushroom pizza was fantastic and Caesar Salad even had anchovies on it as it should. Liked the touch of using recycled cardboard containers for the take-out.
Service was quick and cheerful. The crowd was light.
I'll be back! (Heavy, fake Austrian accent)
Many thanks for the kind words, DogWalker! Hope to see you back again very soon!