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Comment Archives: stories: Dining: Restaurant Reviews

Re: “Conrad's supersizes the suburban everybar

I love your columns, but your Johnson County friend sounds like a total tool. Making fun of people for wearing cheap shoes? We may be less wealthy in Jackson/Clay County, but at least we're not that shallow . . . And as for being a "food snob," good for you, but you still live in Kansas. Get over yourself.

26 likes, 2 dislikes
Posted by JohnsonCountyFools on 08/07/2013 at 10:11 AM

Re: “Conrad's supersizes the suburban everybar

Those are some tasty looking rings.

2 likes, 0 dislikes
Posted by chileheadmike on 08/07/2013 at 8:55 AM

Re: “Conrad's supersizes the suburban everybar

"My server that evening was a willowy young woman who brought an ecstatic fervor to her descriptions of the better dishes at Conrad's." Good line there.

Posted by Ciaotime on 08/07/2013 at 6:45 AM

Re: “Standees isn't quite ready
for its close-up

I'm not sure why no one has pointed it out, but on the only real culinary question at issue here: Charles is right and the chef is wrong.

It is perfectly safe to eat properly cooked, but unopened mussels. The chef is perpetuating a very old culinary myth when he indignantly called Charles bonafides into question. Google "is it safe to eat an unopened mussel?" and read for yourself.

8 likes, 0 dislikes
Posted by Savvy Dave on 08/06/2013 at 11:29 PM

Re: “Standees isn't quite ready
for its close-up

Samantha: Can you read well enough (probably not if your writing is any indication) to read this: you're semi-literate input cannot be taken seriously by anyone. Finish elementary school before posting again.

7 likes, 0 dislikes
Posted by ciaotime on 08/06/2013 at 10:29 AM

Re: “Standees isn't quite ready
for its close-up

Well I hate to break it to you, the food sucked when the chef/consultant was cooking it. I ate at the soft opening, food was comped. I had the meatball appetizer which was awful. Dry mealy meatballs completely blanketed by some horrible, cloyingly sweet sauce. I could only eat half of one. Left the rest on the plate. My entree? I had to go to the website and the menu to remember what it was it was so unforgettable. Scallops. Just sad. So don't blame the current crew that's cooking the food how the original crew set up. And apparently can't change.

If this menu and food is the best this self-professed highly reputed chef can do, then he needs to step back and re-evaluate his skills, methods and imagination. Or he could just take some inspiration from Story just across the way from Standees. Because Story kicks the menu at Standees in the ass. Hell, The Tavern has better food.

By the way, Samatha, you do realize you're not just criticizing a critic, you're also criticizing many of your potential patrons. Charles speaks for us because of his experience and tastes. By calling Charles a clown, you insult many of who might be putting some coin in your pocket. Don't count on it though.

8 likes, 1 dislike
Posted by Charles Ferruzza Fan on 08/05/2013 at 9:55 PM

Re: “Standees isn't quite ready
for its close-up

When I fuck up duck l'orange, I don't bitch about Julia Child developing a recipe that's too hard. If the food sucks, its the chef's fault.

3 likes, 2 dislikes
Posted by Personal Responsibility on 08/05/2013 at 3:41 PM

Re: “Standees isn't quite ready
for its close-up

if food taste bad is because is a bad team at the kitchen starting with the Chef and Lack of work on the managers also, And take the critics from who came from. I think the Pitch should have someone to write food critics with more experience someone Who really have a background in Food not a clown. No offense but seriously? dishwasher, waiter, bartender, public relations director, house painter and professional maid. Talking about menus, dishes, taste ? hummm kind of funny tho.

2 likes, 18 dislikes
Posted by Samantha on 08/05/2013 at 11:48 AM

Re: “Standees isn't quite ready
for its close-up

Ive been known to enjoy a pleasant lunch and lap dance at The Shady Lady.

5 likes, 2 dislikes
Posted by c on 08/03/2013 at 10:22 PM

Re: “Standees isn't quite ready
for its close-up

I opened Standees as a server and currently still do. I saw no ego of Chef Patrick granted all Chefs have some form of ego issues but his were none worse than others I have meet and he seemed very professional and friendly. Same be said about Chef Greg. I remember the the writer coming in and have some issues with the validity of his reportings. First off we have never served anything in styrofoam! Anyone who has worked there can verify that. The rest I'm gonna leave alone cause a good number of us know the truth and I like whom I work with and for!

5 likes, 2 dislikes
Posted by Charm80 on 08/03/2013 at 3:36 PM

Re: “Standees isn't quite ready
for its close-up

•the restaraunt's not perfect,nothing is, But it's damn good and responsive to feedback

•McDonnell seems an unscrupulious conceited finger pointer

•Charles was pretty fair, a little harsh perhaps pretentious but all in all encompassed the strengths as well

•Chef Greg is very approachable and professional, he seems to have a strong relationship with as well as command over his kitchen staff, and flows well between leading the kitchen and getting feedback from customers

9 likes, 3 dislikes
Posted by 2cents on 08/03/2013 at 1:18 AM

Re: “Standees isn't quite ready
for its close-up

Good Lord! Can you say Diva?

0 likes, 2 dislikes
Posted by book lover on 08/02/2013 at 9:52 PM

Re: “Standees isn't quite ready
for its close-up

i will step aside from the hilarious drama being fomented on this thread and just correct one of charles' points:

"floating island" (or iles flottant) is alive and well at le fou frog - and it's awesome. not always on the menu, but when it is, you should get it.

other than that, i take issue with the entire concept of "dining" at a movie. this is something that just shouldn't be a thing. i can see some gourmet movie munchies from a cart or something, but NO ONE wants to pay premium prices for dicey (or even decent) food during a movie. seriously - ordering moules frites while paying $10 to watch Smurfs 2? F that. i get that movie theatres are trying to compete with home entertainment, but these fine dining/movie hybrids need to go away.

6 likes, 3 dislikes
Posted by cmh on 08/02/2013 at 4:36 PM

Re: “Standees isn't quite ready
for its close-up

Gotta love the Pitch drama ...

1. The writer used class by not mentioning the consultant because obviously the consultant isn't there cooking the food. If the food is awful then any good chef would know it needed to be fixed and the consultant wouldn't have been paid. The only thing that struck me about the article that was out of line is the writer being pissed that the server was confused about him needing a cocktail fork to pry the mussels open - that is NOT why a cocktail fork is typically served with mussels! Jeez. The critic lost a lot of credibility with that criticism.

2. I have never known a chef to go into a restaurant with an existing menu and not make changes to it. Plus they tend to not even measure ingredients while claiming to be following a recipe. Anyone who says that nothing has been changed is lying.

3. The consultant was crazy for getting involved with this review and getting his name out there. Doubt he will be using this restaurant in his credentials for bragging rights. The menu is obviously very complicated to execute. A good restaurant consultant will develop an excellent menu that sounds awesome and is easy to prepare. My take on this guy is he throws a bunch of recipes at them and says, "Here you go! Anyone with 'proper training' can do it. If it doesn't turn out good then blame your staff not me". He makes my skin crawl just reading what he wrote. Stay far away.

4. If this theater was the first one to ever serve popcorn we would be griping about the price and quality. Who believes at a theater should be able to prepare - or even want to prepare these kind of high-end dishes? Serve an awesome burger, steak and salads with microbrews, wine and signature cocktails and people would be happy. I see so many places try to be fancy that don't even know how to do basic right.

20 likes, 6 dislikes
Posted by quityerbitchin on 08/01/2013 at 1:08 PM

Re: “Standees isn't quite ready
for its close-up

I'm astounded by how rude you can be Luna. Have you met Chef Greg? Why don't you quit riding McDonnell's jock and do a little legwork? For the record, I've talked to many who have met McDonnell - none of them had anything nice to say about him. In fact, the terms "wino" "egotistical" and "prick" were all used, but nope, can't recall anything nice.

Do your homework Luna, do your homework.

14 likes, 7 dislikes
Posted by John on 08/01/2013 at 1:03 PM

Re: “Standees isn't quite ready
for its close-up

I am astounded at how rude people can be. Anyone who has ever met Chef Patrick McDonnell knows he does not have a huge ego! It couldn't be further from the truth. The menu he and his team designed was excellent and definitely not too complicated to execute. If you had tried the food in the first week Standees opened you would know that. The failure is that of the current Executive "Chef" Greg and the management of Standees. If you are opening a dining establishment that is claiming to serve high quality food in an upscale environment why would you hire an incompetent Executive Chef? Any decently trained Chef could execute the menu if he actually took the time to learn it. I think "Chef" Greg is the one with the huge ego. I see nothing wrong with Chef Patrick McDonnell defending his reputation and work to the public and his team as well. I also see nothing wrong with him listing his accomplishments and being proud of them. Next time maybe the reviewer should verify his information before placing blame on someone. Did he speak to all parties involved? No. You can hardly blame the consultant for a restaurants failure if the company and staff are unwilling to execute the menu as it was designed. They chose to be combative and substitute low quality, cheap ingredients as well as change recipes. They also chose to let their Executive "Chef" be lazy and refuse to get in the kitchen and learn from the real Chefs. Respected critic or not, this article and many of its comments are a joke!

9 likes, 23 dislikes
Posted by Luna06 on 08/01/2013 at 12:33 PM

Re: “Standees isn't quite ready
for its close-up

I've been to Standees and number of times and it's an amazing place that I recommend to everyone! Chef Greg Pickardt has stopped by each and every time I have come in to make sure that everything is up to par. You’ll not only see him engaging with his guests but working in every area of the restaurant. That commitment to an establishment is rare and it’s one of the reasons I love going there. The staff knows me (and I’ve only been there three times) and the questions I have and my experience matters to everyone I come in contact with.

10 likes, 3 dislikes
Posted by Victoria Newton on 08/01/2013 at 10:08 AM

Re: “Standees isn't quite ready
for its close-up

Chef Patrick : Lol, what a joker. If this guy's ego was any bigger he'd explode.

18 likes, 8 dislikes
Posted by John on 07/31/2013 at 11:43 PM

Re: “Standees isn't quite ready
for its close-up

I've been to Standees now four times. I've had the Cold-water Sea Scallops, Salmon Gravlax, Bello Burger, and the Alaskan Halibut. ALL WERE EXCEPTIONALLY DELICIOUS! I've also seen a few films while enjoying a cold Tanqueray & tonic! I'm bringing a friend with me this Friday for the $15 Lunch and Movie Special. Can't wait! One bipolar review like this, is but a blip on the screen.

14 likes, 9 dislikes
Posted by Cynthia on 07/31/2013 at 10:56 PM

Re: “Standees isn't quite ready
for its close-up

Pitch Music reviewers please take note: Just because its local , it doesnt mean you have to fawn all over it even when it clearly sucks. Refer to the Standees review above if you have any questions.

14 likes, 4 dislikes
Posted by c on 07/31/2013 at 9:19 PM

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