I’m kind of surprised about the glowing review. I went to Folklore last night with the ‘rents. I was surprised that on the first Saturday they are open the place did not feel very electric. While we were there fairly early in the evening, one would still hope to find plenty of people excited to be there to try the new place. Instead it was sparsely patronized and no one appeared to be particularly happy to be there. I found the food to be ok but definitely not great. We didn’t order any of the things you mention, so I’m open to trying again. I ordered the Rip Van Winkle and I could rip it up in a review if I was asked. I ate the whole thing, but mostly because I was hungry. The decor is like most places in the Springs: unfinished feeling, like it was an afterthought. The beer on tap was also a big disappointment. On the plus side, it’s probably better than Lucky Dumpling. I honestly wanted to like it, but I suspect many will be like me and walk away saying, “I think I’ll just stick with Jack Quinn’s.”
Thanks for reading and commenting with your experience.
I do want to clarify that this wasn't an official review for me — I would never review a spot before they're even open. It's basically what I call a preview, though I did offer some limited tasting notes since what we tasted that night was on-point.
I checked back in with the Fitzgeralds and heard that Saturday was a rough service day overall. They had to fire two cooks that morning, and Brother couldn't fill in b/c he's out with a broken foot. So it was some launch-weekend chaos (another reason I usually give restaurants 6 weeks or more before officially reviewing - to let them gain their footing, etc.)
Anyway, I'm not making excuses for them and they are aware that it wasn't their ideal performance by way of a first impression. Would love to hear from you again if you decide to go back, and have a similar or different experience.
P.S. You can generally never go wrong with Quinn's. It's a reliable stalwart. One of my best friends works there and I know their management is super dedicated to maintaining the historic quality. When I first interviewed Brother and Sean, they mentioned they're big fans of all the other Irish bars in town, including Quinn's.
Mar 28, 2023·edited Mar 28, 2023Liked by Matthew Schniper
That’s very helpful information: both about the struggles they were experiencing that night and about your process. Thanks for responding. I’ll definitely give them another go in a couple months to see how they are progressing.
That's awesome! I used to work in the industry for 10 years and I know the importance of a first impression, and how hard it is to get a customer back when there's 500 other choices in town and always something new opening. So that's cool you're willing to give it another go. (Again, I have no dog in that fight, I'm not advocating for them.) Sincerely I'd love to hear from you after your next visit later, good or bad experience. Snap a photo or two and keep your notes/impressions. Maybe I occasionally feature mini review comments in my newsletter from subscribers? ... I gotta think on that ... I have a ton of ideas for forms of content to make the weekly posts lively and engaging... so don't hold me to it just yet. :-) But thank you for helping plant the seed idea by commenting with me here!
Love this idea. FYI, I’m a big fan of State of Plate….well, technically I’ve only listened to the first 2 episodes, but I look for times when I can REALLY listen, so it’s taken me some time to get to the others. You and your guests seem to hit all the right points and talk about all the things my friends and I talk about, but you all have mounds of experience, education, and authority with the topics that we lack, so you say it much better. Thanks for all the good work you do seeking to encourage the food scene in COS live up to its potential.
Which is to say sincerely thank you for those kinds words! I'm so glad State of Plate is resonating with you and it's awesome to hear that you and your friends are discussing topics like this. An engaged dining populace who votes with their dollars is one way we'll get better and elevate the scene (and resist chain drain, creative drain). I sometimes say that the podcast was equal parts lament and love letter. You are correct that there's so much potential!
Just got back from Saigon Cafe. Not sure if it makes sense to do a mini review since they are most likely shutting down for good, but I did snap a quick pick of my meal. But if you want pics and mini reviews, what’s the best way to send them to you?
Yes, I'm seeing more reports of them closing for good. Did you happen to chat with the staff to find out why? I'm planning on giving them a call or swinging by soon
Re. Saigon Cafe there’s rumor that the owners of Monse’s are trying to buy them (both the business and the building). The waitstaff seemed very measured in their optimism about the deal going through. Another friend talked to the owner and he reported that she seemed more optimistic.
I’m just over here waiting to see what will really happen.
I’m kind of surprised about the glowing review. I went to Folklore last night with the ‘rents. I was surprised that on the first Saturday they are open the place did not feel very electric. While we were there fairly early in the evening, one would still hope to find plenty of people excited to be there to try the new place. Instead it was sparsely patronized and no one appeared to be particularly happy to be there. I found the food to be ok but definitely not great. We didn’t order any of the things you mention, so I’m open to trying again. I ordered the Rip Van Winkle and I could rip it up in a review if I was asked. I ate the whole thing, but mostly because I was hungry. The decor is like most places in the Springs: unfinished feeling, like it was an afterthought. The beer on tap was also a big disappointment. On the plus side, it’s probably better than Lucky Dumpling. I honestly wanted to like it, but I suspect many will be like me and walk away saying, “I think I’ll just stick with Jack Quinn’s.”
Hi Heather,
Thanks for reading and commenting with your experience.
I do want to clarify that this wasn't an official review for me — I would never review a spot before they're even open. It's basically what I call a preview, though I did offer some limited tasting notes since what we tasted that night was on-point.
I checked back in with the Fitzgeralds and heard that Saturday was a rough service day overall. They had to fire two cooks that morning, and Brother couldn't fill in b/c he's out with a broken foot. So it was some launch-weekend chaos (another reason I usually give restaurants 6 weeks or more before officially reviewing - to let them gain their footing, etc.)
Anyway, I'm not making excuses for them and they are aware that it wasn't their ideal performance by way of a first impression. Would love to hear from you again if you decide to go back, and have a similar or different experience.
P.S. You can generally never go wrong with Quinn's. It's a reliable stalwart. One of my best friends works there and I know their management is super dedicated to maintaining the historic quality. When I first interviewed Brother and Sean, they mentioned they're big fans of all the other Irish bars in town, including Quinn's.
Cheers, Matthew
That’s very helpful information: both about the struggles they were experiencing that night and about your process. Thanks for responding. I’ll definitely give them another go in a couple months to see how they are progressing.
That's awesome! I used to work in the industry for 10 years and I know the importance of a first impression, and how hard it is to get a customer back when there's 500 other choices in town and always something new opening. So that's cool you're willing to give it another go. (Again, I have no dog in that fight, I'm not advocating for them.) Sincerely I'd love to hear from you after your next visit later, good or bad experience. Snap a photo or two and keep your notes/impressions. Maybe I occasionally feature mini review comments in my newsletter from subscribers? ... I gotta think on that ... I have a ton of ideas for forms of content to make the weekly posts lively and engaging... so don't hold me to it just yet. :-) But thank you for helping plant the seed idea by commenting with me here!
Love this idea. FYI, I’m a big fan of State of Plate….well, technically I’ve only listened to the first 2 episodes, but I look for times when I can REALLY listen, so it’s taken me some time to get to the others. You and your guests seem to hit all the right points and talk about all the things my friends and I talk about, but you all have mounds of experience, education, and authority with the topics that we lack, so you say it much better. Thanks for all the good work you do seeking to encourage the food scene in COS live up to its potential.
It is possible that we are now best friends.
Which is to say sincerely thank you for those kinds words! I'm so glad State of Plate is resonating with you and it's awesome to hear that you and your friends are discussing topics like this. An engaged dining populace who votes with their dollars is one way we'll get better and elevate the scene (and resist chain drain, creative drain). I sometimes say that the podcast was equal parts lament and love letter. You are correct that there's so much potential!
Just got back from Saigon Cafe. Not sure if it makes sense to do a mini review since they are most likely shutting down for good, but I did snap a quick pick of my meal. But if you want pics and mini reviews, what’s the best way to send them to you?
Thanks for asking ... sidedishschnip@gmail.com
Yes, I'm seeing more reports of them closing for good. Did you happen to chat with the staff to find out why? I'm planning on giving them a call or swinging by soon
Thanks!
Re. Saigon Cafe there’s rumor that the owners of Monse’s are trying to buy them (both the business and the building). The waitstaff seemed very measured in their optimism about the deal going through. Another friend talked to the owner and he reported that she seemed more optimistic.
I’m just over here waiting to see what will really happen.
Maybe it’s a column in your newsletter called A Cup of Tea.