Domo Crepes on Lomax

[peestandingup]

Its funny they're blaming everything on their location. I mean, if you're good, people will find you. It wasn't exactly in a dark alley behind a dumpster & there are plenty of businesses on that street (and similar side streets) that do just fine. Their problem was the service, and to some extent, the prices. I gave this place 3 tries & each time they found a special way to turn me off.

The last one was I was starving & it was later in the evening. And if you haven't noticed, Five Points isn't exactly the best place to get a decent choice of different types of food later in the evening if you don't want a "sit down" restaurant & spend $20. Anyways, this was a good 45 minutes before Domo closed & the guy at the counter said they were only doing desert crepes (no sandwiches or hot items) since it was "so close to closing". Wow, really? OK, bye then. Never went back.

I wonder what will open, do a really half assed job & then close 6 months later next in Five Points??

[ChriswUfGator]

There does seem to be quite a pattern of it in that area doesn't there. I can think of 3 or 4 off the top of my head.

[Dog Walker]

I wonder what will open, do a really half assed job & then close 6 months later next in Five Points??

Looks like that tapas place across the street from Domo Crepes might be next.  Heard that it did a soft opening for a couple of nights, but is now closed up again.

[riverside planner]

Like others have said, the food was good, but the service was just odd.   

[ben says]

I wonder what will open, do a really half assed job & then close 6 months later next in Five Points??

Looks like that tapas place across the street from Domo Crepes might be next.  Heard that it did a soft opening for a couple of nights, but is now closed up again.

What?! Really? F!

Don't people realize that the restaurant business is one of the hardest businesses to break into/be successful at? It boggles my mind all the pop up locations with no idea other than to throw a bunch of money at the wall and hope for the best.

Like others have said, the food was good, but the service was just odd.   

Food wasn't good, wasn't bad. Besides service, I kept wondering: "have these people ever been to Paris? Do they know what a crepe is?"

Crepes aren't as this as they were making them. They're not as doughy, or expensive either. A good crepe takes under a 1.5 minutes to cook. At Domo, no matter what kind of crepe you ordered, you were moving into the 20+ minute marker.

And yeah, I didn't think the location was bad at all. If they try to reopen, thinking the location was what did them in, well, that's sad.

[Dog Walker]

Food wasn't good, wasn't bad. Besides service, I kept wondering: "have these people ever been to Paris? Do they know what a crepe is?"

Crepes aren't as this as they were making them. They're not as doughy, or expensive either. A good crepe takes under a 1.5 minutes to cook. At Domo, no matter what kind of crepe you ordered, you were moving into the 20+ minute marker.

+1!

Went expecting a Parisian style, savory, buckwheat crepe or even real Suzette only to find neither kind available.  Just weird.

[ben says]

Food wasn't good, wasn't bad. Besides service, I kept wondering: "have these people ever been to Paris? Do they know what a crepe is?"

Crepes aren't as this as they were making them. They're not as doughy, or expensive either. A good crepe takes under a 1.5 minutes to cook. At Domo, no matter what kind of crepe you ordered, you were moving into the 20+ minute marker.

+1!

Went expecting a Parisian style, savory, buckwheat crepe or even real Suzette only to find neither kind available.  Just weird.

Not to mention when you asked for a crepe with butter/sugar, or a Grand Marnier crepe, they would stare at you like you had two heads and take 10 minutes just to figure out how much to charge you. All around sucked

[Nightman_Cometh]

Food wasn't good, wasn't bad. Besides service, I kept wondering: "have these people ever been to Paris? Do they know what a crepe is?"

Have you been to Paris?  Not everyone can just pack up and go to Paris for a crepe, nor send employees to learn crepe making in Paris.  What a ridiculous statement.

[ben says]

Food wasn't good, wasn't bad. Besides service, I kept wondering: "have these people ever been to Paris? Do they know what a crepe is?"

Have you been to Paris?  Not everyone can just pack up and go to Paris for a crepe, nor send employees to learn crepe making in Paris.  What a ridiculous statement.

But they had enough $$ to rehab the whole unit?

On the face of it, sure, it's a ridiculous statement. But consider what we're discussing here...we're talking about a restaurant, where the concept is based of one of the France's most famous dishes. It's called due diligence, and it's a must in the restaurant industry (in most industries, actually). Don't open up a "crepe place" and serve things that resemble IHOP's poor attempt at a crepe. Serve the real thing.

That'd be like opening up a "soul restaurant" (anywhere in the world), and never having been to the South, or experienced soul food. Or, like opening up a Thai, Vietnamese, or Indian place, and never having tried the real thing. Call me a snob, but I stand by that sentiment.

Not to mention if they'd seen what it takes to make a real crepe, they'd know it takes 1.5 minutes and costs 1/20th whatever they're paying for.

And yes, I've been to Paris. But, that's not the point. The point is Domo was a poor excuse for a dish that has to be done authentically, or not done at all.

[peestandingup]

Food wasn't good, wasn't bad. Besides service, I kept wondering: "have these people ever been to Paris? Do they know what a crepe is?"

Have you been to Paris?  Not everyone can just pack up and go to Paris for a crepe, nor send employees to learn crepe making in Paris.  What a ridiculous statement.

Could they at least ask someone, take a class, hell, look online??

[ben says]

Food wasn't good, wasn't bad. Besides service, I kept wondering: "have these people ever been to Paris? Do they know what a crepe is?"

Have you been to Paris?  Not everyone can just pack up and go to Paris for a crepe, nor send employees to learn crepe making in Paris.  What a ridiculous statement.

Could they at least ask someone, take a class, hell, look online??

Exactly....let's start with knowing what your product is supposed to taste/look like, how long it should take to cook, etc.

[Kaiser Soze]

I don't think its odd at all that someone opening a crepe restaurant should be expected to know how t make them.

As for the restaurant, we go out to eat all the time, live in the area, and never knew of the place.  Maybe they should have done a better job of getting word out.

[02roadking]

■ Corrado’s Bakery & Bistro plans to open at the former Domo Crepes Etc. at 813 Lomax Street in Five Points.

Read more at Jacksonville.com: http://jacksonville.com/entertainment/food-and-dining/2012-07-06/story/dining-notes-southern-american-cuisine-comes#ixzz1zriRQwhG

[ben says]

■ Corrado’s Bakery & Bistro plans to open at the former Domo Crepes Etc. at 813 Lomax Street in Five Points.

Read more at Jacksonville.com: http://jacksonville.com/entertainment/food-and-dining/2012-07-06/story/dining-notes-southern-american-cuisine-comes#ixzz1zriRQwhG

Cool. Any idea what it is?

[Dog Walker]

Pat Corrado says that they will be baking items for a number of other restaurants, have salads and sandwiches at lunch and a light, "tapas style" menu in the evening.   Beer and wine.  He hopes to be open by the end of July.