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Post by daworm on May 8, 2009 15:37:35 GMT -5
I hear you, the food was decent, but not worth the price. Also, for me, it was out of the way (close to my old house, nowhere near the new one).
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Post by LimitedRecourse on May 8, 2009 16:17:37 GMT -5
The chicken salad wrap & fries I ate for brunch the other day were good. Sit at the bar if you want the best service.
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Babs
Senior Forumite
Diet Spryte
Even cuter?
Posts: 3,674
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Post by Babs on May 8, 2009 20:10:34 GMT -5
Always the best service at any bar.
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Post by caterer on May 9, 2009 12:19:30 GMT -5
original "owners" (I say that because there are many investors involved" are no longer a part of the company..something in regards to imbezzlement. I shall keep my mouth somewhat shut on this subject. Troy (chef) only original member of the team still there. Apparantly investors have taken it over and are trying to dig out of a VERY LARGE black hole. I have heard positive comments about changes but still have not been to check it out...did hear that the other venture "Deep" might be going away in near future.
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Longshot! [ Saint ]
Moderator
Jack's Complete Lack of Surprise
I'm the Broken One who Fixes It
Posts: 4,309
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Post by Longshot! [ Saint ] on May 12, 2009 17:44:59 GMT -5
Heh. It's a pretty Big World when it comes to Business...particularly when operating with someone elses money.
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TNBear
Senior Forumite
Posts: 2,285
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Post by TNBear on May 12, 2009 19:50:42 GMT -5
Hmm, possibly a "nose problem"?
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Post by caterer on May 13, 2009 11:30:22 GMT -5
Robbing Peter to pay Paul is what I heard and l the fact that any given night you could find him shit faced in Divorce Shore Grill might have been a little bit of the problem.
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Longshot! [ Saint ]
Moderator
Jack's Complete Lack of Surprise
I'm the Broken One who Fixes It
Posts: 4,309
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Post by Longshot! [ Saint ] on May 14, 2009 0:20:06 GMT -5
That adds some validity to my shitty assumption; working via Other Peoples Money WHILE Shitfaced creates a whole new tier of problems...but nothing you can't crawl up on and fall even fruther from, if you're that stupid & can't handle the pressure.
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rogue
Full Member
Posts: 206
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Post by rogue on May 14, 2009 11:05:18 GMT -5
original "owners" (I say that because there are many investors involved" are no longer a part of the company..something in regards to imbezzlement. I shall keep my mouth somewhat shut on this subject. Troy (chef) only original member of the team still there. Apparantly investors have taken it over and are trying to dig out of a VERY LARGE black hole. I have heard positive comments about changes but still have not been to check it out...did hear that the other venture "Deep" might be going away in near future. I bet your right in regards to Deep. We tried to go for dinner on Tuesday at around 8 PM. A small group huddled around the bar. When we tried to go in they said due to the lack of customers they were not serving dinner. But we were welcome to buy a drink... When places start drastically changing hours its a very bad sign in regards to future success'
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Bryan Stone
Full Forumite
I'll give it six months.
Posts: 1,993
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Post by Bryan Stone on May 14, 2009 12:49:31 GMT -5
Foodworks is screwed,... they have been for a long time now
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Post by LimitedRecourse on May 14, 2009 15:41:06 GMT -5
The chicken salad was good.
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Post by aviator on May 14, 2009 19:17:53 GMT -5
I used to know one of the owners Travis.
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Post by blindsolitude on May 28, 2009 19:24:39 GMT -5
My boyfriend's cousin is married to the chef. I'm sure I'll hear what is up sooner or later. . .
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Post by ssmynkint on Oct 21, 2010 14:25:59 GMT -5
I had not been impressed during my previous visits to Food Works; none of the entrée descriptions appealed to me. I did, however, eat my way through the appetizer menu; most were adequate, some not particularly well conceived, a few poorly executed. Nothing exciting enough to bring me back, but an attractive room and attentive service. We decided to try Works under it’s current ownership/management/culinary team.
The house was relatively full, but not packed: there were no waits for tables. Our server greeted us immediately and, after offering drinks, regaled us in the over-familiar way common to many servers about the menu offerings. There were so many “awesome” dishes I lost count, and he identified at least three or four dishes that were his absolute favorite (full disclosure: the 87 and 91 year-old ladies who were part of the party LOVED the attention). The Mrs. and I started with an order of calamari, which our server placed in the middle of the table of seven. Oh well. The squid were tender, although not deep in flavor. The breading was tasty, but only adhered to part of the squid, and was excessively oily, indicating too low a temperature for the oil. Half-way through, it had become unpleasantly oily and not at all crisp. The orange and pepper seared scallops were properly cooked, but lacking flavor. The sautéed greens had no recognizable/identifiable flavor, and the potato “pave” (classically, a rectangular mousse-like affair) consisted of very thinly sliced potato inter-layered with (?) cheese. The only real flavor on the plate was the onion/bacon vinaigrette, which drowned out what ever flavor anything else had. The smoked gouda mac and cheese had no discernible flavor of cheese. The chorizo was also missing in action. The braised pork-belly topping had little lean and had no flavor save the coke glaze. The chewy, fatty pieces were too large to handle easily. The onion rings had been pre-cooked and heat-lamped and were slimy. I couldn’t finish half of it. The pork chop was pronounced delicious and the chicken breast (called a cutlet) picatta was well received. A special order fried-chicken emerged as two large mahogany colored clusters, but when broken down were declared as tasty. Our server, who had kept water glasses filled, came by and asked how we liked everything (wait for it). Most said they liked it. I described the m&c as above, without calling the onions “slimy.” Server’s response was, “I had that the other day and it was awesome!” I’m sure he was oblivious to the fact that he had discredited my comment. He certainly did not ask if there was anything that could be done to rectify the situation (there might have been had he asked shortly after the food was served). He also was oblivious to the fact that he had not brought the wine I ordered, though he had asked if I wanted it served with the entrée. Three ordered dessert. Ice cream arrived quickly. Ten minutes later the second ice cream and pecan pie arrived. In between the server had time to chat-up the barkeep. The food the Mrs. and I had was execrable. The service was… what it was. From the size of the house, it’s obvious that Works appeals to many. We are the few.
8-May 2010
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Red
Global Moderator
The Model
Posts: 2,121
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Post by Red on Nov 24, 2010 2:28:08 GMT -5
I never had a bad expereince there. Food was good, bar was good, service was good and the place was clean. Lunch was better than dinner as a rule tho....
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Post by justme on Nov 24, 2010 12:06:59 GMT -5
My experience is that there are a few items that I really like and will go back for if the hubby gets a hankering. We also go to Restaurants.com and get a coupon and that takes the sting out of the cost.
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Scarlet&Gray
Senior Forumite
Mr. Ohio
In our honor defend we will fight to the end
Posts: 2,902
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Post by Scarlet&Gray on Dec 14, 2010 21:01:30 GMT -5
Love that place. Just a touch better than 212 Market
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