The owner of Peanches sounds like a mess.
And if the "pete peterman" that is commenting on this article is said owner, and not just some troll pretending to be him, then he has some pretty serious emotional issues.
I imagine there are a lot of cooks/chefs in town who aren't the most pleasant people, so I doubt "pete" is alone in that respect. However, it seems the other cooks/chefs in town who aren't pleasant have the good sense not to open their mouths and broadcast just how terrible they really are. That is what truly sets "pete peterman" apart from the rest.
Methinks Peanches and their crotchety oaf of an owner won't be for long.
Hm, my experience has been different. So far, I've been there three times, tried a variety of items and cocktails, and liked most of the things I ate. It's gourmet comfort food but not too gimmicky. The Syrup and Honey cocktail is amazing and not overly sweet, the Yard Bird is ridiculously tender, and I'm a huge sucker for the Brown Sugar cake. Both servers I've had were very helpful and attentive, even when it was a busy Friday night. I hope this place sticks around..
It's time for Charles Ferruza to go. It has become painfully obvious that he is not connected to the culinary heartbeat of this city. Are you too frightened, Charles, to tell the people how poor a new restaurant is? There are so many better options in The Crossroads. Kansas City now, officially, deserves better. After three seperate trips to The Jacobson it is obviously 0 star service and 1 star food.
Looks delectable will certainly try this place out!
Yes, yes. I've eaten fettucine Alfredo -- in Rome, among many other places -- and realize that the traditional dish is made with butter and cheese. But an Alfredo "sauce" (an American corruption, as you say) is a completely different culinary innovation made with cream and cheese. And that's what the menu says was allegedly added to the dish here.
Alfredo does not traditionally have any cream. It is an American corruption to do so. Are you going to start complaining next that your Caesar Salad came without a chicken breast?
Avenues is on it's last legs, hence the low prices.
I'm rooting for them to lower their prices a little bit. I was taken aback that four glasses of wine and two appetizers cost $100. I can go up the street to Avenues for a quieter dinner that I know will cost much less!
I'm not a pro, but this place looked closed last Thursday, Nov 29, 2012.
Loved Peanches!!
Peanches makes prix fixe menus very enjoyable, full of surprises, and best of all... easy on your wallet.
A lot of negativity around the chef, Pete, but he was very friendly last night, asked how our meal was, and his meal was outstanding... freshly prepared meals, crab cakes were hot (Anything fried should be hot when it comes out!) and probably the best I've had in this city... I'd say a very good hybrid between a "true" Maryland-style crab cake with the little filling and jumbo lump crab, but pan fried to crisp perfection on the outside.
The chicken liver mousse was to DIE for. It was perfect in its blending, the flavor, and although it has the gamey-ness of chicken liver (it has to, duh!), it was surprisingly light, fresh, and very airy and didn't have the usual density you'd expect with chicken liver mousse. The homemade bread had a hint of mocha/coffee that went perfectly with the whipped butter. One item I judge restaurants on is how well they prepare the bread.
The salmon was fresh... hard to find when you're in the center of the continental U.S. and furthest you can be from the sea. The mussels are just always harder to get fresh ones and you can seriously go wrong in this city with mussles, but Peanches' mussels were very well prepared. There are only a few places I'd eat seafood in this city, and I'd eat it at Peanches. The sauce was amazing... we all just cleared our plate with the bread... probably to a point where you could no longer tell it had food on it before.
The meat was all very good -- you'd expect that in middle of ranch country -- but it's probably one of the best. I like that it's not the classic filet mignon steak or KC Strip that was offered.
The presentation for each plate was also very nicely done.
Bravo! I hope this place really takes off.
Never threatened anyone, if calling a follow up email harassment guilty. I did smart ass twitted about that what ever the hell she was. You are right my restaurant, my five followers my world. My reputation is becoming larger than life thanks to you guys. Now you guys are using my name in the same paragraph as the top chefs in town. Some of you guys now have started to stalk my facebook....I bet some of you are just sitting on pins and needles to see if I reply. You can stalk me on twitter too maybe dog me for my incorrect spelling. Maybe next year the pitch will name me most hated chef in Kansas City...WOOOHOOO...drive on Joe!
I think he is free to run the place however he wants and employ whoever he wants to do whatever he wants. And if he can sustain his business with the same five regulars who follow him from restaurant to restaurant, more power to him. But painting him as a misunderstood and well meaning curmudgeon is dumb. Take a minute to see how the top chefs in this town are raked over the coals on review sites for far dumber reasons than a reservations policy, and when you find one who is successful and makes a habit of tracking people down and threatening them and harassing them, then please do come back and tell us all about it. People who make excuses for this idiot are pathetic.
What is it people do not understand about HIS restaurant being reservations required? It has nothing to do with "upscale" "high end" yada yada, he has stated numerous times that they are required because he is a ONE man kitchen( except his daughter on the weekends) how much food do expect one person to cook at a time? Hello he's human & last time I checked humans only have two hands! Duh. To bash a teenage boy because he didn't hold someone's hand to seat them, or because the boy said he had to go ask his mom something is pure ludacris! I know none of us have ever had a first job! No wonder why the poor man goes psycho! People bitch about the stupidest shit!
LOL, I'm sure I could do better but how much energy should I spend on a doomed rerun? I dont see where the guy was trashing your family, he was just making the point that the reservations only and set menu format didnt match the unprofessional and inexperienced service. That's a fair assessment, but I'm sure during your nightly bender you disagreed enough to stalk another person and then go beg for Likes on Facebook. The main point of the review you fail to comprehend is that if food was the only thing that mattered you would have a successful restaurant. But any time someone voices an opinion you dont like you go out of your way to drive away potential customers who would look past negative reviews but can't ignore your pathetic behavior. But you're probably right, the only thing you are missing is likes on facebook for your place to be successful.
I've been called worst come on Joe, do I know you? You can come up with better. Sam your just a plain .....oops I almost called you a dick(glad I stopped myself!) Did you get that fiber problem taken care of yet? I think it might help you feel better. Sam I never asked you to fall in love with me, I just asked you to stay out of my restaurant. I'm a dick get over it. Get on with your life and Joe get a life. I didn't track him down I emailed the dick before he yelped. I even told him how fucked up his wife was... she was pissed be she didn't get a special meal that was just created just for her. He was a dick because he hated my son working at the restaurant it put him at ill ease. Because our son called his mother "Mom" in front of you. People can talk shit about my food all they want I could give a flying fuck less. I've never said anything to anyone that dogged my food. But when you bring that homely ass woman into my restaurant and make shit remarks about my family. then you need Joe sucking your dick! Don't fucking email me at 2 in the morning like you did last night you psycho fuck.
For a guy who doesn't care what Yelpers have to say, he went out of his way once again to track one down and harass them after they had the nerve to post a pretty evenhanded and fair review. Oh well, in six months when he's back to cooking hospital food it will be Yelp's fault.
He may have "soul of an artist", but he's a complete dick.
Running a restaurant is fundamentally a SERVICE business. He's not Michelangelo painting the roof of the Sistine Chapel, he's some asshat cook who insults and harries customers who have ANYTHING slightly negative to say about his restaurant.
Hell, he doesn't even care that he has that reputation--just look at his behavior on this very article.
It's especially crazy, because before I went to Peanches, I was someone who thought the negative comments about him were probably being unfair and that every side has two stories. He did everything he could correct that opinion--I now completely understand where people who posted the negative feedback were coming from.
Feruzza's review is exactly right about the quality of the cooking and value of what you get for the price. He is, however, entirely too willing to forgive Peterman's completely disgusting personal behavior.
Don't Hate!! Monetti's are honest hardworking owners. They provide good food at an excellent value. My family and friends frequent the Warrensburg and have never been displeased. I would recommend anyone to give it a try and see for themselves....
Having travelled/dined all over the US we love Monetti's and the Monetti's, good food, family friendly and a truly caring chef and staff. I'm a tad confused by the bittter reviews from Fried and Burg...
Re: “The Jacobson looks to become a Crossroads fixture”
The Jacobson is like the inverse of the phenomenon where all of the good midtown/downtown restauranteurs opening places out in Leawood (Rye, Rm 39, etc). The Jacobson is like a south JoCo restaurant in the Crossroads--which is not a good thing.