Dear "Concerned Lawrence Resident": Since I had several phone conversations with chef Krause and he never once mentioned chef Simon Bates, I'm going to have to let him -- and Simon Bates -- weigh in on this oversight. But for the record, I find it hard to take seriously commenters who present opinions and information anonymously. You obviously had a cogent point to make, why not be open and honest about your identity instead of hiding behind a mask? "Phantom Foodie," indeed.
Dear Charles Ferruzza,
I am a resident of Lawrence, KS and have been delighted to see the growth of the food scene here around town. Although still in the baby stages, there are some very exciting culinary things happening here. Specifically speaking, Esquina being at the top of my list. I was thrilled to see a full spread in the "café" section .....until I read it.
You no doubt, did the restaurant justice by singing the praises of some of their most popular dishes but you COMPLETELY missed the mark on who was behind these culinary masterpieces. It was not the Krause's. Sure, they are part owners and have financial investment in the establishment but I know for fact are not in the kitchen.
Let me take a moment to educate you. Simon Bates is the man you should have awarded the honor of your review to. He's a C.I.A. of New York trained chef who worked directly with Grant Achatz of Alinea in Chicago. This is not even his first time around the block, he's owner now of 3 restaurants.(Here's an article by "ink" from 2009 that might help put a face to the name:http://inkkc.com/content/at-home-with-lawrence-restaurant-owners-codi-and-simon-bates/) I pride myself on getting to know the chefs of the restaurants in which impress me. The first time I ate at Esquina after the reformulation I knew it would be something fantastic for our town. I have made Esquina one of my regular spots and Simon and I are even on a first name basis. My point is, Lawrence is tiny but encompasses some extremely artistic and talented individuals. Hardworking people who deserve to be recognized. When I walk past the Esquina kitchen windows on my way to work, I see Simon in the kitchen prepping for the day. Every day he's there. And when I walk home, he's still in the kitchen working. Dedicated, to say the least. I can only imagine how someone as talented and committed to his craft as he is, was looking forward to reading the "Pitch" review on the menu he solely created. Yet, only to not be mentioned even once. I sure hope the kid has tough skin because my heart even broke a little after reading your review.
I'm surely interested to see how you'll rectify this to the public and give honor to the Chef of Esquina in Lawrence, KS.
Sincerely,
Concerned Lawrence resident
I had lunch there the third day into the reinvention and I loved it. I started with the fried chickpeas and then had the Barcelona salad, which was served with a little glass jar of what was far and away the best oil-poached tuna I've ever tasted. I live a long way away and plan on going back very soon.
I'm still heartbroken that I can't get El Jefe anymore, that was probably my all time favorite burrito. But I think I'm almost ready to give their new incarnation a try.
While I can understand the chef's desire to change, the biggest complaint I've always heard about Esquina is the fact that something could be delicious one time and taste much different in a bad way the next. A lot of diners value consistency over new tastes, I know I do. We'll see if enough of us fuddy duddys can adapt, and there's enough adventourus types to keep it going.
I don't think that's true, Greg, unless they dragged some out from storage. They literally had to pull out tables to allow people to get to their seats - they were wayyyy too close together to squeeze between tables. Sharp's never had that arrangement.
I can agree with most of the comments. The place looks nice enough, Sharp's was tired and ready for a remodel. On the other hand the new staff isn't that great and ZERO personality. This needs to be a neighborhood joint that has regulars. Not going to happen as it is now. Sad. As far as the table complaint, they are the exact same tables and booths as Sharp's, just refinished and new chairs.
Terrible experience. The tables are crunched together, and the staff was snotty. All for food you could get in any hotel restaurant. They literally had us share a candle and salt and pepper shaker with the couple next to us, because they were so close anyhow. Then they explained that Midwesterners "just don't get 'New York seating'." I've been to NYC plenty, and have never been so crowded, treated so poorly, or fed so carelessly.
I make it all over town and I never heard enough enthusiasm for the first Michael Forbes so never went to #1 or #2. I for sure haven't run right out to #3 either and am not sure that I will either-the reviews just haven't been warm enough.
As for Sharpe's, I can remember when it was truly great but it had really slid into the crapper for quite some time!
I agree the place is boring. Was there last night the bar tender had zero personality and had to ask for another drink. I think there were two other people sitting at the bar. The drink prices are to high. I have been there four times thinking it might get better...each time I leave disappointed. The food isnt anything to brag about...two of the meals I couldnt even finish...pretty bad..Not sure this place will last...needs some personality....very cold and stuffy.
It was time for Sharp's to go, but at least it had personality. This place is just plain boring.
Damn you Ferruzza, now I'm hungry. And craving a drive to (gasp!) Overland Park!
I can't believe there are not throngs singing the praises of El Porton on this feed! It's really fantastic-the food that is. Service requires a little patience and the atmosphere ain't that great. I need to try a different arepas next time though the queso one wasn't all that and I will definitely need to have them make that crab cake/avocado salad for me. Thanks, Charles.
BRASS MONKEY IS GONE!!!!
I am Tortilla Flats who had a contract with the Ken & Marie Alana Hoover (owners) to sell all of my kitchen equipment, booths, tables, decorations, etc . I extended every courtesy to this couple and they not only did not pay per the contract but abandoned the business without even a phone call and left molding food in my refrigerator and all the equipment was left filthy. I cannot they would leave me in this position.
Oh, and if you got a Groupon....go get a refund and hopefully Groupon sues them.
I love El Porton! The guasacaca there would make tree bark delicious!
KCCG is an excellent community organization. The folks there especially Ben and Mary will take the time to answer any question you have. If you can't learn how to garden from these folks then I don't think anyone can help you. They have a wealth of knowledge they love to share.
I like the upside-down containers that hang on a hook from your eave with the vegetables growing out the bottom. Beans, peppers, tomatoes all do great.
Got a Groupon for this place, which motivates me to try it. I've passed it often on my way home and wondered at the moxie these folks have to open a Caribbean-style restaurant in Northmoor, in a building that's changed hands almost a dozen times since I moved here 26 years ago. I look forward to meeting the gutsy, creative owners and trying out their fare. This article was interesting, fun to read and helpful (I know NOT to get a burger and to definitely try everything else). Thanks and see you at The Brass Monkey.
Cold calls-I tell the person that they have interrupted my evening and hang up the phone-I suggest you do the same, it's the honest thing to do and you'll feel better. Congrats on the garden, your wife must be a sweetheart. I wish someone would put all that in my back yard-I have no desire to jack with it myself.
So you needed help setting up something human beings have using to support themselves for millennia? Sheesh. It's not like it takes a degree in agriculture, dude. Just willingness to get your hands dirty.
Re: “There's no cornering the menu at Lawrence's Esquina”
Simon Bates owns 3 restaurants? No, Simon Bates co-owns 3 restaurants with Molly and Robert Krause. Bates may be good, but he's always been in Krause's shadow. Krause excelled on his own long before, that's why he gets top billing.