They gave out gift cards.
Local Restaurant Review / Discussion
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Last: 21 hrs ago by Orlando Ayala Cant Read
All you can eat table service sushi with a wide menu of choices probably has the student's attention, especially with the lunch pricing. I have to admit I'm a fan.
I take my kids at lunch because kids are priced by age. It's definitely a great deal.
Since I'm on the subject my other problem with Burger Mojo is that while the burgers taste pretty good and have the variety that is sorely lacking from the chain places (at least these days), it needs to complemented with good fries and good drinks. I understand that Burger Mojo has some sort of variety of potato to make better fries but for it work they have to be fresh and eaten immediately, which more often than not isn't the case, by the time I bring burgers home, they've already gone cold and not good. When I lived in Austin, the fries were consistently pretty good at P. Terry's (and I'd like to say Short Stop but I've only gone there once, which can't fit the criteria for "consistent") even if I got home later. The drinks are all Boots, and while they have some interesting flavors, sometimes I just want a Dr Pepper.Costa and Andreas said:
Yeah we wanted the 24 hr to work but the economics dictated that we switch to 10:30am-3:30am and it ended up being a good move for us. 3:30am-10am didn't support it.
Since we have bigger patties and higher quality ingredients we will always be priced a little higher than whataburger, but we are a much better value. Martins roll, CAB beef, 6 oz patty on a four inch bun vs a thin 4oz patty on a 5 inch at Whataburger. It's just not apples to apples.
I actually wish we kept up with inflation lol. We'd make more margin.
maroon barchetta said:
They gave out gift cards.
Which wasn't a bad strategy...and for many years I had a "We Fowled Up" card in my wallet (by the time it was disposed of, it had decayed and I'm pretty sure Torchy's wouldn't have accepted it) after I mentioned a disappointing meal to the owners who were at some TAMU event.
Gift cards may have gotten people through the door but you need repeat business to survive. I ate at Fowl Digits once. I ate at Torchy's Tacos probably at least every other week...and on the subject of Burger Mojo I'll probably still go again someday, especially when I want something breakfasty after 10:30 am (a fried egg is an excellent hamburger topping and I have no idea why more places don't do it).
ChampsAg said:
Went to La Bodega yesterday and was thoroughly disappointed. We went after church and it was not busy at all. Service was very slow and the food quality was not great. I was really excited to see the poblano soup and it was so salty it was inedible.
Not sure we will be back, especially at those prices. $5.50 - $6.50 for a taco and and extra $5.00 to add rice and beans.
Went once and have never went back as was not impressed especially considering the price point
Is this the same owner as Costa Vida?
MsDoubleD81 said:
Is this the same owner as Costa Vida?
No
Thanks.
I can't speak to how exactly anyone else does their fries, but for us, our fries and burgers don't hold up great after about 15 minutes or so. I presume it's because we don't use any whiteners, preservatives etc and ours are fresh hot off the grill as opposed to any kind of holding process. We use a Kennebec potato, fresh punched into water and purged of starch and then twice fried. Our process is based on research and not random.
Also, burgers are a very personal thing. There are many varieties of preparation. Our sweet spot we found for this market and our model is a 6oz smash patty on a 4 inch bun. It's a great product, but not for everyone. P Terry's is a 3.2 oz and In and Out is a 2oz. These are all different products and prices of course.
In the land that birthed Double Dave's, Freebirds and Fuego it would seem that the portion/quality/value ratio is king.
Also, burgers are a very personal thing. There are many varieties of preparation. Our sweet spot we found for this market and our model is a 6oz smash patty on a 4 inch bun. It's a great product, but not for everyone. P Terry's is a 3.2 oz and In and Out is a 2oz. These are all different products and prices of course.
In the land that birthed Double Dave's, Freebirds and Fuego it would seem that the portion/quality/value ratio is king.
I don't live 15 minutes away. Probably closer to five, at least before they cut off Holleman. The fries have often come out mediocre, so the distance doesn't matter. This is why I can't buy the fries anymore as they're basically marketed as a premium concept as of themselves.Costa and Andreas said:
I can't speak to how exactly anyone else does their fries, but for us, our fries and burgers don't hold up great after about 15 minutes or so. I presume it's because we don't use any whiteners, preservatives etc and ours are fresh hot off the grill as opposed to any kind of holding process. We use a Kennebec potato, fresh punched into water and purged of starch and then twice fried. Our process is based on research and not random.
Also, burgers are a very personal thing. There are many varieties of preparation. Our sweet spot we found for this market and our model is a 6oz smash patty on a 4 inch bun. It's a great product, but not for everyone. P Terry's is a 3.2 oz and In and Out is a 2oz. These are all different products and prices of course.
In the land that birthed Double Dave's, Freebirds and Fuego it would seem that the portion/quality/value ratio is king.
Noted. I will personally look into that. If consistently true, it's a failure of execution by our team, not by the system process or product itself.
I completely agree with the soda thing. If I walk into a restaurant that has anything but coke products, I generally turn around and leave. I've stopped buying stuff at Buc-ees for the same reason. I just go to the bathroom and leave.
As for to go orders, I never purchase to go fries. They are good, in my opinion, at the time of purchase only, no matter where they are purchased.
As for to go orders, I never purchase to go fries. They are good, in my opinion, at the time of purchase only, no matter where they are purchased.
Had dinner at Station 36 in the LaSalle last weekend. Had the burger. I liked it - good experience. Would go back.
Costa and Andreas said:
I can't speak to how exactly anyone else does their fries, but for us, our fries and burgers don't hold up great after about 15 minutes or so. I presume it's because we don't use any whiteners, preservatives etc and ours are fresh hot off the grill as opposed to any kind of holding process. We use a Kennebec potato, fresh punched into water and purged of starch and then twice fried. Our process is based on research and not random.
Also, burgers are a very personal thing. There are many varieties of preparation. Our sweet spot we found for this market and our model is a 6oz smash patty on a 4 inch bun. It's a great product, but not for everyone. P Terry's is a 3.2 oz and In and Out is a 2oz. These are all different products and prices of course.
In the land that birthed Double Dave's, Freebirds and Fuego it would seem that the portion/quality/value ratio is king.
I've posted many times here that MOJO is in my regular rotation of burger spots. Basically it is/was MOJO, Mooyah, and Chimys and Washbangers was a once in a while throw in. I wouldn't change a thing on what you guys are doing there as far as the burgers/fries. When you guys changed fries technique I posted on these very boards I wasn't a fan and I guess you guys agreed and changed em back. DON'T CHANGE A THING!!
P Terry burger btw is good but so so small. But it's also cheap.
General Jack D. Ripper said:
I miss Hebert's.
That pot roast po boy OMG.
Thank you kindly!
After having been in business for 26 years now, with multiple concepts appealing to multiple demographics, a few stalwart philosophies continue to prevail for us.
1) You can never please everyone and shouldn't stress about doing so. You should however listen to everyone. Customers have something to say and there's wisdom to be had. Every once in a while, if you listen closely, you come across a golden nugget.
2) Contrary to the cliche, the customer is not always right. But, they are always the customer. Respect them, respect your model, respect your staff. There's no place for stubborn pride.
3) If the customer wins, we win. Some could say this conflicts with #2, but this one is more about value.
We're by no means perfect, nor do we profess to be. We do however use these principles to drive our decisions and approach.
After having been in business for 26 years now, with multiple concepts appealing to multiple demographics, a few stalwart philosophies continue to prevail for us.
1) You can never please everyone and shouldn't stress about doing so. You should however listen to everyone. Customers have something to say and there's wisdom to be had. Every once in a while, if you listen closely, you come across a golden nugget.
2) Contrary to the cliche, the customer is not always right. But, they are always the customer. Respect them, respect your model, respect your staff. There's no place for stubborn pride.
3) If the customer wins, we win. Some could say this conflicts with #2, but this one is more about value.
We're by no means perfect, nor do we profess to be. We do however use these principles to drive our decisions and approach.
harrierdoc said:
I completely agree with the soda thing. If I walk into a restaurant that has anything but coke products, I generally turn around and leave. I've stopped buying stuff at Buc-ees for the same reason. I just go to the bathroom and leave.
As for to go orders, I never purchase to go fries. They are good, in my opinion, at the time of purchase only, no matter where they are purchased.
Can't speak to the national chains but for many years the local Coke distributor had a reputation for being a poor business partner which is why so many locals are Pepsi places. It frustrated Mrs LOYAL AG as well but she understood and just had water at those places.
The federal government was never meant to be this powerful.
Had dinner at De Baca the other night. TL;DR review: service and food very underwhelming for the price. Service will probably get better but I'm not sure about the food.
There's valet parking but by the time you get to it, you've probably already parked due to the layout of the parking lot. I don't think the poor valet guys are going to get much business.
The inside of the restaurant is nice and very metropolitan. The view outside and the outdoor seating looks nice. I found out about the dress code from here and we dressed business casual. There were quite a few people who evidently didn't get the memo but I didn't see anyone refused service. I hope they drop the dress code because it's stupid for a college town and to be frank, doesn't match the quality of the food or the offerings.
Service could've been better but I'm sure this will improve over time.
I'm a beer drinker and was disappointed in the beer offerings for a supposedly high end restaurant. The cocktails were different from what the wife is used to, but fine. The appetizers were OK but don't get the stuffed calamari, it was awful. Our server never asked us if we wanted soup or salad and we forgot about it until it was too late so I don't know if they're any good. Also, no bread or anything to snack on while you're waiting on appetizers.
I got the ribeye and the wife got sea bass. The ribeye temperature and sear were good but the flavor was nothing special. However, I made the mistake of getting my steak Oscar style. The crab meat was of poor quality and was slathered in what I'd guess is a hollandaise sauce that totally overwhelmed the steak. It could've even been imitation crab because it was so stringy and the sauce covered up the crab flavor. Also, my steak was already sliced a few times when I got it maybe to check the temperature? It was weird. The sea bass was very good but the steak was disappointing for the price.
We ordered sides but didn't realize our entrees already came with a side. It's not Christopher's level of composed entrees but we definitely would not had ordered sides had we known. So why didn't we know the entrees came with sides? Because their menus are iPad minis. You have to click on each entree to get more info.
For dessert we had bread pudding and chocolate mousse which were both very good. The wife commented that the desserts were much better here than the Republic.
The check came out to be about $300 including tip. Again, the food didn't match the price tag but I'd go back for the sea bass. Maybe I'll go back in a couple of months once they sort things out. It may seem I'm being uppity about the food and service but when you offer $50-100 entrees and want everyone to dress up, my expectations are much higher than a Friday night dinner at Texas Roadhouse.
There's valet parking but by the time you get to it, you've probably already parked due to the layout of the parking lot. I don't think the poor valet guys are going to get much business.
The inside of the restaurant is nice and very metropolitan. The view outside and the outdoor seating looks nice. I found out about the dress code from here and we dressed business casual. There were quite a few people who evidently didn't get the memo but I didn't see anyone refused service. I hope they drop the dress code because it's stupid for a college town and to be frank, doesn't match the quality of the food or the offerings.
Service could've been better but I'm sure this will improve over time.
I'm a beer drinker and was disappointed in the beer offerings for a supposedly high end restaurant. The cocktails were different from what the wife is used to, but fine. The appetizers were OK but don't get the stuffed calamari, it was awful. Our server never asked us if we wanted soup or salad and we forgot about it until it was too late so I don't know if they're any good. Also, no bread or anything to snack on while you're waiting on appetizers.
I got the ribeye and the wife got sea bass. The ribeye temperature and sear were good but the flavor was nothing special. However, I made the mistake of getting my steak Oscar style. The crab meat was of poor quality and was slathered in what I'd guess is a hollandaise sauce that totally overwhelmed the steak. It could've even been imitation crab because it was so stringy and the sauce covered up the crab flavor. Also, my steak was already sliced a few times when I got it maybe to check the temperature? It was weird. The sea bass was very good but the steak was disappointing for the price.
We ordered sides but didn't realize our entrees already came with a side. It's not Christopher's level of composed entrees but we definitely would not had ordered sides had we known. So why didn't we know the entrees came with sides? Because their menus are iPad minis. You have to click on each entree to get more info.
For dessert we had bread pudding and chocolate mousse which were both very good. The wife commented that the desserts were much better here than the Republic.
The check came out to be about $300 including tip. Again, the food didn't match the price tag but I'd go back for the sea bass. Maybe I'll go back in a couple of months once they sort things out. It may seem I'm being uppity about the food and service but when you offer $50-100 entrees and want everyone to dress up, my expectations are much higher than a Friday night dinner at Texas Roadhouse.
Thank you for a thorough review. All good info.
Did it explain that the steak would be sliced?
That's an auto send back to the kitchen if not for me...
That's an auto send back to the kitchen if not for me...
Yikes... thanks for the info. Sounds like they are doomed for failure unless they right the ship quickly. $300 for 2 and you didn't even get salad or appetizer and it seemed underwhelming.
First impressions are so important. They can't come in wanting to be high-end and then open still needing "bugs to iron out"... they need to come in strong and ready to go when trying to be high-end.
First impressions are so important. They can't come in wanting to be high-end and then open still needing "bugs to iron out"... they need to come in strong and ready to go when trying to be high-end.
$300 is kinda expensive for this town!
Looking at the menu, the only thing that seems reasonably priced are the cocktails.
Looking at the menu, the only thing that seems reasonably priced are the cocktails.
In all fairness, there were also cocktails, wine and coffee imbibed hence the price tag. And we did get appetizers and (unnecessary) sides. I'm just saying the quality of food didn't match the price tag or the dress code. I've spent a lot of money on a dinner at Kanji Sushi but you can tell by the quality of ingredients where your dollars are going and I typically show up just dressed in jeans and a polo. I'm sure Chef Tai would love for everyone to be all dressed up at his restaurant but he's also pragmatic.
I didn't ask about why my steak was sliced because it was covered in the crab meat and sauce so it wasn't immediately obvious. It was sliced into about 3 large pieces.
I didn't ask about why my steak was sliced because it was covered in the crab meat and sauce so it wasn't immediately obvious. It was sliced into about 3 large pieces.
Food and service underwhelming for $300? Ouch.
I think we may try it in a few months, once they work out the kinks, but we're Republic fans…
I think we may try it in a few months, once they work out the kinks, but we're Republic fans…
Your steak was actually in three pieces? I can see a small cut to check the temperature, but never heard of actually cutting a steak like that.CN said:
In all fairness, there were also cocktails, wine and coffee imbibed hence the price tag. And we did get appetizers and (unnecessary) sides. I'm just saying the quality of food didn't match the price tag or the dress code. I've spent a lot of money on a dinner at Kanji Sushi but you can tell by the quality of ingredients where your dollars are going and I typically show up just dressed in jeans and a polo. I'm sure Chef Tai would love for everyone to be all dressed up at his restaurant but he's also pragmatic.
I didn't ask about why my steak was sliced because it was covered in the crab meat and sauce so it wasn't immediately obvious. It was sliced into about 3 large pieces.
Some steaks are sliced before serving. Like with Brazilian picanha, which maybe applies here since De Baca is owned by the Casa do Brasil people? IDK. Just a thought.
Is it really owned by the Caso do Brasil people? I love that place! I didn't really care for Casa Mangiare when it first opened but the food seems to have gotten better so I'm hoping De Baca will too. I'm fairly certain Casa Mangiare is owned by the Casa do Brasil people too.AggiePhil said:
Some steaks are sliced before serving. Like with Brazilian picanha, which maybe applies here since De Baca is owned by the Casa do Brasil people? IDK. Just a thought.
I've had pre sliced steaks before but they were a large porterhouse and intended for sharing.
AggiePhil said:
Some steaks are sliced before serving. Like with Brazilian picanha, which maybe applies here since De Baca is owned by the Casa do Brasil people? IDK. Just a thought.
It's owned by Jim and Michaela Baca. I don't think they own Casa do Brasil and it's not listed on any of his social profiles.
I'm fairly certain Regis Cerutti and Jarbas Gottardo own and operate both Casa do Brasil and Casa Mangiare.
$300 including tip for all the drinks, 2 extra sides, 2 desserts, plus an appetizer really isn't that bad. They got a lot of stuff. The issue here is that the food/service wasn't that great.
Nor was the menu clear so they ordered more and spent money needlessly.
AggiePhil said:
Some steaks are sliced before serving. Like with Brazilian picanha, which maybe applies here since De Baca is owned by the Casa do Brasil people? IDK. Just a thought.
Debaca doesn't have anything to do with Casa Do Brasil or the people that own it.
trouble said:
I'm fairly certain Regis Cerutti and Jarbas Gottardo own and operate both Casa do Brasil and Casa Mangiare.
They are the managing partners. I won't divulge who the majority owner of both establishments is, as that's not my place to do so.
My mistake, sorry about that!RafterAg223 said:AggiePhil said:
Some steaks are sliced before serving. Like with Brazilian picanha, which maybe applies here since De Baca is owned by the Casa do Brasil people? IDK. Just a thought.
Debaca doesn't have anything to do with Casa Do Brasil or the people that own it.
A more in depth search than I did this afternoon turned him up quickly.