Narrow Search

  • Show Only

  • Category

  • Narrow by Date

    • All
    • Today
    • Last 7 Days
    • Last 30 Days
    • Select a Date Range

Comment Archives: stories: Dining: Restaurant Reviews

Re: “Conrad's supersizes the suburban everybar

one of the best places in town. i go up and have lunch sometimes, and attend pint glass nite (tuesdays) frequently.

1 like, 1 dislike
Posted by Trim Knoke on 08/08/2013 at 10:21 AM

Re: “Conrad's supersizes the suburban everybar

Sheesh! Almost all the comments are about "Payless shoes" instead of the review! Just wanted to say that not all of us in Liberty are quite so sensitive. I thought the JoCo "food snob's" comment was funny as hell!
But Brad Trump, the Alehouse side of Conrad's is open til midnight during the week and 1:30 am weekends. It serves the same menu as the restaurant...along with a few really really good apps.

3 likes, 1 dislike
Posted by mimmelt on 08/08/2013 at 9:07 AM

Re: “Conrad's supersizes the suburban everybar

OK! Two consecutive weeks of the shit hitting the fan over Charles' reviews. A welcome change from the usual deafening silence. As for Madame Filet Mignot le Douche, she did overcome her shoe revulsion and "gave her filet mignon a full-throated endorsement". Full-throated...not even gonna touch that line.

11 likes, 0 dislikes
Posted by ciaotime on 08/07/2013 at 5:56 PM

Re: “Conrad's supersizes the suburban everybar

I enjoy the writing style of this author, but his female companion sounds rather douche-y. Really? Payless shoes? Not helping with the JoCo snob reputation there!

14 likes, 0 dislikes
Posted by Erica Lott Williams on 08/07/2013 at 3:29 PM

Re: “Conrad's supersizes the suburban everybar

Once again Charles proves he has the most obnoxious friends in KC. The shoes comment is bad enough, but the "this place could do well in JoCo" line is just hilarious. Conrad's virtues aside, JoCo is the place where good restaurants often go to die. It is also ground zero for terrible chains and over-reaching Sysco-truck bar & grills. 90% of the decent spots in JoCo are second locations of KCMO restaurants. 9% are boring "concepts" from Scottsdale/Dallas boardrooms, and 1% is Rye, which is legitimately good and a coup for JoCo. Charles should leave his asshole friends' pathetic comments out of his otherwise good restaurant reviews.

25 likes, 0 dislikes
Posted by CMH on 08/07/2013 at 12:24 PM

Re: “Conrad's supersizes the suburban everybar

What kind of 'alehouse' closes at 10pm? P.S. Your JOCO friend needs to stay in JOCO with the rest of her snobby douchebag friends.

20 likes, 0 dislikes
Posted by Brad Trump on 08/07/2013 at 12:03 PM

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.

9 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, 19 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

All contents ©2014 Kansas City Pitch LLC
All rights reserved. No part of this service may be reproduced in any form without the express written permission of Kansas City Pitch LLC,
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.

All contents © 2012 SouthComm, Inc. 210 12th Ave S. Ste. 100, Nashville, TN 37203. (615) 244-7989.
All rights reserved. No part of this service may be reproduced in any form without the express written permission of SouthComm, Inc.
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.
Website powered by Foundation