State Your Complaint: Restaurant Critics; Restaurant Designs; Restaurant Menus; Restaurant Websites, and Being Treated Like a Regular (Huh?)

State-Your-Complaint* Will a Twitter campaign take out your least favorite critic? Doubtful, but one tweeter is trying, taking aim at Los Angeles Times restaurant critic S. Irene Virbila. [Grub Street Los Angeles]

* Phil Vettel stews over restaurant design flaws. I would concur with the oversized menus being a problem. I never know what to do with them if I just want to enjoy a cocktail before ordering but am sitting at a tiny table for two. Suggestions? [The Stew]

* Menus are less-than-appetizing at many restaurants, as far as Baltimore Sun blogger Laura Vozzella is concerned. She doesn’t mention my new pet peeve, which is seeing the word “foraged” on menus (Way too precious and fetish-y for me, thankyouverymuch!). [Dining@Large]

* Restaurant websites come under fire for a few of the right reasons. [Eater PDX]

* Restaurants come under fire for all the wrong reasons, thanks to the Chicago Tribune‘s Christopher Borrelli and his resentment at (GASP!)  being treated like a regular (when he is, in fact, a regular). Here’s a bit of free advice, Mr. Borrelli: If you don’t appreciate that restaurants or the barristas at your local Starbucks are able to anticipate what you’ll order, stop ordering the very same thing every time you dine out or grab a coffee. Live a little! Try something new — but not out of spite, because that’s just plain silly. That is all. [Chicago Tribune]


  1. Rich Sanfilippo says

    Here’s my complaint: Why do restaurants insist on calling me and require me to call them back to confirm my Opentable reservation? I understand that restaurants have no-shows but based on my OpenTable history, they can see I’m not gonna be one of them. May seem like a little thing but I dine out enough that this becomes a real nuisance.

  2. Latara says

    It’s not the fact of not showing up. The restaurant probably has other large parties that evening and they are confirming the number of your party. They want to see if it is still the same, did it go up, did it go down, or if indeed you are planning to cancel. Once they confirm all the large parties, they can map out for the night how to sit the large parties for that evening.

  3. barbara mclenahan says

    we recently had a 6:30 reservation for 4 at porcini’s restaurant in philadelphia. we were seated and a bottle of wine (byob) was opened for us. Minutes later, the chef and owner were obviously in an argument and they could be heard in the restaurant using 4 letter words. one of the men at our table went over to the doorway to the kitchen and asked that they “keep it down” – ladies were present. with that the chef ordered him out of “his kitchen” and if we didn’t like it, we could leave and then proceeded to tell us to leave, which we did. needless to say, we will never go back to that restaurant and would not recommend it to anyone. i feel that opentable should be aware of this very unpleasant experience.

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