Barry's Bistro

Fracking drives pronghorn herds out of Wyoming habitat - environment - 04 May 2012 - New Scientist

2012-05-04T22:44:00.001-07:00

Fracking drives pronghorn herds out of Wyoming habitat - environment - 04 May 2012 - New Scientist

SAFE California | Replacing the Death Penalty: From Connecticut to California

2012-04-17T11:09:00.001-07:00

SAFE California | Replacing the Death Penalty: From Connecticut to California

2012-04-01T09:39:00.000-07:00

Like this graphic? Get the basics of online marketing delivered in a free 20-part course from Copyblogger. No foolin’.

Andrea's Steak House

2012-02-08T11:24:00.000-08:00

It seems that Restaurant experiences can be just the same no matter where you live. The Eateries seem so often get the basics wrong such as plain good manners and customer service. Here is a piece by Guest Contributor Kelly Umphenour. Here is her Bio: I am a happily married housewife with 3 kids and I have a very exciting life just keeping things real. You can find me at Www.RealHousewife.HubPages.com

Many years ago, my husband and I would go over the St. Louis, Missouri border and drive to Illinois to go to Andria’s Steak House. The food was always cooked to perfection. Andria’s is famous for their steak sauce and Surf and Turf. If you have a special date, this is the place that will never fail to impress your guest.

I recently learned they opened an Andria’s Steak House in Chesterfield, Missouri which is a convenient 20 minute drive from my home. I put the new Andria’s to the test last night and asked my parents to join my husband and myself for dinner so that we could get a good sampling of what is on the menu.

It was raining when we arrived and in my haste to get to the door my heel slipped out of my Cole Haan and I noticed the staff stood there gawking at me and didn’t make a move to open the door or welcome the guests even though there was a lot of dead space in the restaurant. I thought they really missed an opportunity to shine by holding the door and I was kind of shocked how they openly stared. Already, they are not holding a candle to their sister company.
They seated us and it was extremely quiet. There were only a few tables of guests other than the four of us. No music, just a low hum of activity. The waitress was nice, but extremely nervous seeming. I made a couple of efforts to make a joke and it didn’t seem to put her at ease at all. She was very serious about the job I supposed!
We ordered a round of cocktails. I had a Bloody Mary and it was the very best Bloody Mary I have ever had. My mom had a bottle of Pinot Gregio and the guys had tea. We skipped an appetizer although I noted they serve Calamari and the traditional appetizers.
The specials of the night included Grouper with Steamed Vegetables, A 22 Oz. Prime Rib Steak or Scallops and Risotto. Two of us had the Sea Bass with butter sauce and spinach with mushrooms and a baked potato and the guys ordered the Prime Rib and Grouper.
Andria’s is famous for their baked potatoes. They have a way of cooking them and wrapping them in brown paper bags and I believe they continue to cook and it makes the meat of the potato a perfect consistency, sans lumps.
All of us really enjoyed the food. It was very good. It is difficult to cook fish to perfection but the chef managed to pull it off well. It flaked perfectly with a fork and was not undercooked or overdone. The butter sauce was creamy and melted in a beautiful circle around the fish. The spinach and mushrooms were wonderful and complimented the meal. The potato, I am so sorry to say was undercooked and even though it was delicious, I know how they are supposed to taste and this was a bit hard to work with and a little lumpy.
I tried my husband’s Grouper and it was fantastic. My parents loved their dishes but my dad did order his steak medium and I agree that it was served medium rare though he enjoyed the flavor and was not unhappy.
I asked the waitress if Andria ever comes in and works at this location. I thought it would be nice to say hello to her if she happened to be working.
“I don’t think there really is an Andria.” The waitress informed me.
“There is, Dave and I know her.” I said after clearing up the two restaurants are indeed related. I am surprised the staff isn’t informed about the very company they are representing. I usually make it my business to know who pays my salary.
Andria’s in Chesterfield is good. Andria’s in Illinois is awesome!

Australian Open 2012 Men's Final.

2012-01-29T10:54:00.000-08:00

Australian Open 2012 Men's Final.

Relay Writing. Creative Writing Prompt. I sat for what seemed like an eternity until the Inspector

2012-01-28T18:39:00.000-08:00

Relay Writing. Creative Writing Prompt. I sat for what seemed like an eternity until the Inspector

Hub Hoppers

2012-01-13T18:46:00.000-08:00

Hub Hoppers

Mud army, it's time to party - ABC Brisbane - Australian Broadcasting Corporation

2012-01-12T21:40:00.000-08:00

Mud army, it's time to party - ABC Brisbane - Australian Broadcasting Corporation

2012-01-08T21:10:00.001-08:00

http://thestonesoup.com/blog/ My Friend Jules at Stone Soup

Barry's Bistro

2012-01-05T06:55:00.000-08:00

Barry's Bistro

The Gunshop Cafe: Just shot itself in the foot.

2012-01-03T19:57:00.000-08:00

When it comes to appraising Restaurants I'd like to think I am a straight shooter. I for one cannot fathom, how good food service establishments continue to get the 'simple things' wrong. With all the available information at ones fingertips how could they?. Computers, iPad's Google search. The latest in labor saving equipment it should be a doddle. They have too much to lose. Surely it is not Rocket Science when you turn up at a restaurant you get a positive greeting. Even fast food giant McDonald's understood this 50 years ago.
Take this morning for instance, 5.30 am. My fridge is empty, I am starving, I wake early, it is pay day, and I thought right I will go down town and have breakfast. I chose a known, well liked eatery. Heaven forbid, I came on this occasion to regret it. Well maybe the silver-lining is that I got to write a blog about the experience.

Anyway I arrive at the entrance of the Gun shop Cafe around 7.30. It's in West End, a suburb about a mile from Brisbane's Central Brisbane District; On the south side of the river.
The actual building has as is suggested from the title an infamous reputation. It was I am told at one stage a genuine Gun Shop.With all the drama and intrigue that flows from that. It is clearly one of Queensland's earliest building's. Now 'Gun Shops' are rare as hen's teeth in Australia-given the restriction on the ownership and possession of firearms. Thank god for this modern day mercy. The stone work has been restored marvelously and the deco is fitting for an enjoyable dining experience. Why do I know this from several previous visits here where I have happily patronized its present use as a fine restaurant.

As I say I arrived hungry anticipating a breakfast; Something it is known for. Why at the weekends it is known to have to wait in a queue outside for 20 min's up to half an hour to get a table. On this occasion a Wednesday, I only have a minute or so to wait when, a young girl, looking unkempt, clothes dirty un- ironed, hair messy, comes up to me and says,
"Can I help you?"
" I'd like breakfast!"
"Just for one?" she retorts! and marches away expecting me to follow(okay that not too bad I guess but there is no one around me. No one waiting).
Why could she not be a little more personable. I mean she was the first point of contact for the establishment.
Which I would say has more that a million dollars invested in the fit-out alone and then their are the wages and jobs of at least thirty staff that does not include the suppliers and banks providing credit etc.

How about "Good morning ! Are you here for breakfast?"

Then when I got to the table the same dare I say it Maitre'd . Asked would you like a drink while your waiting. I said "Yes, I'll have a tea thanks." I like a Maitre'd with more calibre than that.
I then had to wait 14 minutes before the tea arrived.
Look the place was not busy. It would have been 20 per cent full. Surely if you take an order the instant you sit down you have that delivered within two minutes, say max five minutes. I then placed an order for Eggs Benedict with another waitress. She was from Scandinavia but spoke English well.
I said I'd like Eggs Benedict. She said is it on the menu. I said the writing font is so small I can't read it.
she answered "No If its not on the menu." Anyway I said to her I had it before on previous visits. She said I will have to check I said okay. She did not come back i then waited around another fifteen minutes for the food to come. Except it was missing the mushrooms which I had ordered as a side. I said just bring them separately. I did not want her to take the main away as I was starving. Having fallen asleep at 4 pm the previous day and had not eaten since lunch yesterday. Anyway the mushrooms did arrive after the main about ten minutes later. after I had eaten all of the Eggs Benedict(the one I was left wondering whether I would get it) Look the food was great. And so it should be it was $22.50 for Eggs Benedict with mushrooms.
But the dining experience left a lot to be desired. Then I ordered a Grapefruit juice. The menu said $6.50 and you could mix three different juices (orange, apple, pineapple, grapefruit) if you wanted. Well the drink arrived in a medium size glass but it was filled almost to the top with ice. I mean come on for $6.50 one expects more than 3/4 ice in a non-alcoholic drink.

I drank was was in the glass what seemed like just one mouthful of grapefruit juice. I had had enough and proceeded to the front desk. I was again met by another girl who also looked unkempt in clothing that had been used obviously before without being washed and ironed. Her attitude seemed to be that I was an interruption to what she was doing. that's $37.50 altogether"
I gave her a card and she put it through. No question of me whether my dining experience had been a good.

Given the Chef would have known that the side order had not come with the main he would have known that to be a mistake. Could he or someone have said don't charge for that given they did not get the order right.
Further why cannot it not be that one person serves you through your dining experience? That's how I was trained some twenty odd years ago.
It's not 'rocket science'; Even Ray Kroc, founder of McDonald's, figured that more than fifty years ago when he opened the first store that first impressions count. Do I deserve a refund?

Rated. Food 9/10 Service 4/10 Value 5/10