--On Tuesday, April 18, 2000, 10:51 PM +0000 JN Someone wrote: > Since I've started a small fire, I'll add my more specific > culinary criticisms of MB. The first time i was there, I had the sesame >tuna, with some sort of >compound butter. I ordered the tuna rare. > > When the tuna came, the portion was huge. The sesame seeds it was coated >in had been cooked at so high a temperature > that they were black. The seeds charred, ashen taste marred > every bite thereafter. Well, you lost credibility with me right there. I've had that dish and unless they've changed the recipe or they ran out and some idiot decided to "substitute", the sesame seeds are *supposed* to be black. They come that way naturally. In fact I Iiked the preparation, and bought the same sesame seeds at the grocery to use at home, (and also some wasabi for mashed potatoes. ) However, I 've been to Monterey 3 times, and the first time was great, but each time thereafter was a little less impressive, so who knows. I've been to the Pittsburgh Fish Mkt twice for dinner, once for lunch, and a couple times at the sushi bar, and I've never had a complaint. Had dinner at Steelhead on Saturday for the first time, I thought everything was fine, I'd give it an 8 or 9 out of 10. The menu was a bit limited in choices. It also annoys me to spend $49 on an $18 bottle of wine. I'm sorry, but that's just like the $4 box of jujubes at the movies. It's a practice that needs to change. I like cheap places, too. I go to Applebee's on McKnight a lot, they do what they do ok. I work downtown, and *never* go to fast food for lunch, except out of desperation. I want to go where the owner is working behind the counter. I like the Big Burrito group, Kaya. They're usually good at giving you a human sized portion of creatively prepared food at a reasonable cost, and their servers are usually intelligent and enthusiastic about the food. In general, portions are way too big. If I can buy a 12 oz piece of tuna for $20 dollars, why can't I go somewhere and get a 6 oz piece for $10 or $12? I like getting apps and or soup, and my wife loves dessert, but you're stuffing me with the entree. I can't even fit a second beer (which used to come in a 10 oz draft glass, now it's 16) in at a casual place, or my wife passes up the $ 4.00 dessert cause she's stuffed. If you gave me less, I'd buy more. Service sucks everywhere. Nobody gives a shit about anyone but themselves, so how are you supposed to train waitstaff? They're the final link between the chef and customer, and they're usually responsible for keeping up the dessert tray, bread, dressings, sometimes they even make the salads. Half the time they abandon you as soon as they drop off the food, and if somethings missing or incorrect, you're out of luck. By the time you get their attention, your wife is half done eating, or your food is cold. Or you could have sold me that second $3.75 import beer, and boosted your check average. By the time you come back, I don't want it anymore. Just water, please. I worked in fine dining kitchens for 15 years, and I know how difficult it is to get people (cooks included) to recognize the difference between good and bad, and actually give a shit. It cuts across all levels, too. I've had great meals at little hole-in-the-wall places, and so-so ones at a fine dining place. Even a simple hamburger can go from great to awful, based on how much care you take with it. Is the bun grilled, or is it cold and stale? Nicely built, or slapped together and falling apart? Garnished in some way? Pickle on the side? How about the fries? Fresh and hot, or cold and gummy? Undercooked or overcooked? If you asked for mustard or mayo, did you get it? My wife likes to dip her fries in ranch dressing, she only gets it about %50 of the time when she asks for it. Notice that none of these things actually *cost* the business anything, (unless you need to re-do something), yet they are the things that get your attention,and make you come back when they are done consistently well. I'm not looking for a guy named Jeeves with clenched teeth and a towel over his arm, but is respectful and knowledgeable about the menu too much to ask?
Pittsburgh, PA