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Comment Archives: Stories: Food+Drink: Restaurant Reviews

Re: “Pho Saigon brings solid Vietnamese food to James Island

Very average food and service.

7 of 10 people like this.
Posted by calm assertive on September 24, 2017 at 8:56 PM

Re: “1Kept's menu is like a Top 40 list of twenty-teen hits

I know where I am not going. It looks and sounds awful. I'm going to Los Angeles next month and I'm going to eat some real good food. What happened to simple straightforward food???

1 of 5 people like this.
Posted by lynnar on August 28, 2017 at 5:21 PM

Re: “1Kept's menu is like a Top 40 list of twenty-teen hits

Could you take down the condescendence tone a notch? Maybe a vacation... And come back with the humbleness your profession deserves.

10 of 13 people like this.
Posted by Pascal Lemire on August 26, 2017 at 12:18 PM

Re: “1Kept's menu is like a Top 40 list of twenty-teen hits

Sandwich looks like a winner. Cant wait to take my husband

3 of 5 people like this.
Posted by Al Smyth on August 24, 2017 at 9:10 AM

Re: “The smoky meats are promising, but some of Swig & Swine's dishes could use improvement

Our waitress was short with words, sighing and frowning. We ate on Sunday afternoon, the 20th of Aug, 2017 against the front windows. She seemed bothered to have to answer any questions about the food. She rolled her eyes a few times, but weren't sure if she caught wind of our flatulence. We never saw her smile.

The brussell sprouts were horrid. They were only cooked over a flame for minutes, never pre-steamed or boiled. The brussell sprout quality also lacked. They were tough and chewy, not to be reckoned with and seem to have been grown in someone's local garden. Not up to restaurant quality. The "Hash" and Brunswick stew tasted like poor quality Chef Boyardee. Very awkward cafeteria sweet.

The meat was gorgeous and delicious, as it should be, but the waitress finalized our judgement when we watched her grab a glass of warm lemonade from someone else's table and give it to our daughter. Creepy. We would have confronted her gently, but we were in awe of the whole service situation.

Still chewing on the Brussell sprouts,

Your truly.

Posted by milKt dawtorg on August 22, 2017 at 8:33 PM

Re: “Goulette plays it safe with a salad and duck fat frites formula

What a snarky little bitch. Do you think you will be young or your age forever? Just wait, your time will come. And then YOU will see what it feels like when a smart ass throws shade on you. SIDE EYE. P.S. I'm sure you are being hotly pursued by the Michelin Guide. NOT.

3 of 4 people like this.
Posted by Sharon Frazier on August 21, 2017 at 5:53 PM

Re: “Goulette plays it safe with a salad and duck fat frites formula

I hate mistakes! In my letter above, it is Perig Goulet's restaurant, and nicoise salad, with a cedille (the site did not recognize the cedille, so it took out the letter. Ugh. :) Vive Perig and his team!

5 of 8 people like this.
Posted by Sybil Fix on August 18, 2017 at 4:17 PM

Re: “Goulette plays it safe with a salad and duck fat frites formula

While reading your review of Perig Goulets new restaurant, Goulette, I could not stop imagining a persnickety, sulky, spoiled person who got up on the wrong side of the bed and who should simply have gotten back in to wait for a better day. Essentially, you panned everything except for the color of the walls and the art. Thank God for that.

The review is condescending, disdainful, rude, mocking, and snooty, and, finally, disrespectful to a guy who is trying to make an honest living and has historically done a decent job of it. It sounds like you have appointed yourself judge, jury, and God herself, and a very negative one at that, without any celebration or appreciation for well, anything at all!

I have always found food critics to be of questionable value, sensory referees of dubious qualifications or taste who live to destroy the creativity, courage, and expense that others invest in their professions. And, incredibly, that power is given to you, though there is no public service in it whatsoever. What a frisson of delight you must feel when you walk into a newly opened restaurant, carrying your big sword.

The truth is, it takes a good balance of humility, self-awareness, discernment, and inquisitiveness to make the job of food critic anything more than an ego-driven, masturbatory hatchet job on others, and it seems that you have not quite found yours.

How Perig will do, neither you nor I know. We should all wish him well: it takes balls to open a restaurant in Charleston these days. But one thing is for sure: unless you die sooner, you will reach AARP age before you know it, and, perhaps with it, you will develop a sense of professional fairness and some equanimity. And maybe some joy, too!

By the way, on the nioise salad are anchovies, not sardines. By the time you get to 50, perhaps you will know the diff.

Mon dieu, alright.

Sybil Fix

21 of 23 people like this.
Posted by Sybil Fix on August 18, 2017 at 3:33 PM

Re: “Goulette plays it safe with a salad and duck fat frites formula

I guess you just can't relate to a low key, neighborhood bistro with good food, good wine and a wonderful proprietor. For everyone who is a hater of Boston lettuce there are those who love it. One day, you too will join AARP and look back at this review with shame. You obviously don't get out much, because the prices are really quite reasonable.

12 of 13 people like this.
Posted by gonzomom on August 18, 2017 at 3:30 PM

Re: “Goulette plays it safe with a salad and duck fat frites formula

Thanks Ms. Wolf, I'm glad to see you figured out how to use the thesaurus for "small". To complain about the "price point" when your review mentions a shrimp roll for $11 and a whole chicken at $19 is laughable. Just order the shrimp roll at much more casual Leon's or the chicken at Edmund's if need to confirm.

6 of 7 people like this.
Posted by Russell Stevens on August 17, 2017 at 1:09 PM

Re: “Goulette plays it safe with a salad and duck fat frites formula

Having recently been to Goulette, I agree about the limitations of the menu. Everything we had was good, but not exciting enough to make us regulars. Those imposing wooden banquettes at Lana served very well at limiting the noise...something I definitely noticed at Goulette. And if us pre-geezers are their market, it could be a problem. On another note: be careful about those AARP comments, girl. Some of us are cooler than you know and actually read your reviews, although now we are on notice that we are not your target demographic.

8 of 9 people like this.
Posted by Riverside on August 17, 2017 at 10:51 AM

Re: “Goulette plays it safe with a salad and duck fat frites formula

The AARP comment is completely out of line. Someone's bio recently said:"One of the few enduring traditions of human culture, stories when told with the proper cadence, language and skill have the power to move and inspire our minds, our hearts and even our souls". What is inspiring about insinuating that people over a certain age couldn't possibly be savvy in their food choices and certainly not in the same league as you?

14 of 15 people like this.
Posted by Tess Lamar on August 16, 2017 at 9:36 PM

Re: “Goulette plays it safe with a salad and duck fat frites formula

Vanessa, go ahead, show your parents the snide, disparaging AARP comment and see what they think. Will they chide you for your unnecessary bitchiness or give you another participation trophy for your shelf?

15 of 17 people like this.
Posted by Ima Oldman on August 16, 2017 at 4:04 PM

Re: “Coastal Crust offers creative offerings in a rowdy outdoor setting

That said, at least we don't live in West Hollywood.

37 of 38 people like this.
Posted by Sam Spence on August 2, 2017 at 1:47 PM

Re: “Coastal Crust offers creative offerings in a rowdy outdoor setting

Can people, including writers please stop using the term "That said"!!!! It is so annoying and wrong grammar and even TV reporters are using it. You already said it! Why use the term!!!!! It's like saying "you know" or "like" or "um" all the time. It is wrong. Quit it already. Oh, People also use "That being said". That is stupid too. Enough. As far as the review. No way am I waiting 40-50 minutes for to get my pizza . Those people should get their act together before opening up a place.

There is a place in West Hollywood near UCLA called 800 Degrees. They have an 800 Degree wood oven. Very cool. You go in and it is cafeteria style. You get a tray, you go to the first person, and you get the bare pizza, and the person puts the sauce on, next you go to the cheese section, next you go to certain toppings, next you go to meats, etc. You get to the end, and they have sides, like Burrata. You pay. They give you a number. You sit. And in 5 minutes, you get your pizza. 800 Degrees cooks the pizza in 5 minutes because it is so hot! And it is delicious! Charleston could use a place like that.

1 of 18 people like this.
Posted by lynnar on August 2, 2017 at 10:57 AM

Re: “Rappahannock Oyster Bar is so much more than an oyster bar

The tuna melt is seriously the best I have EVER had. You forgot the part about free parking..

4 of 4 people like this.
Posted by Jessica Stone on July 19, 2017 at 12:18 PM

Re: “Rappahannock Oyster Bar is so much more than an oyster bar

The review of the ceviche makes me want to go...now. Not many places in Charleston where they can make this simple but delicate dish a winner. And if you are going to have someone "try" an oyster for the first time, take them to an oyster roast, let them start off with some rubbery, over-cooked bivalve, and work their way up to a juicy, almost raw delight! Just be sure they have chili or hot dogs should your attempts to introduce folks to a new dish fail.

0 of 2 people like this.
Posted by localhutch on July 19, 2017 at 12:08 PM

Re: “Rappahannock Oyster Bar is so much more than an oyster bar

Went here when they first opened, wasnt that impressed but they still were working with a partial menu, so not a fair review. Like that they have parking, will give it another try soon!

3 of 4 people like this.
Posted by BelowBroad on July 19, 2017 at 11:10 AM

Re: “Workshop offers an around-the-world array of options

That's a pretty apt description, Ima Oldman. Slice was decent, and that was what we intended to get when me and a work associate went, but we did not find it initially as it sits off next to the coffee shop and had no signage. We ended up at Pink Bellies. I had the pork noodle bowl, which was not bad, but small portion for $11. I was still hungry enough to eat two slices when we finally found them. The location reminded me of a college food court. Not a bad concept, but seating was NOT plentiful when we went, we ended up outside eating on some art cube for a table. A brewery was opening up though and that itself may draw me back to try some of the other kitchens.

3 of 5 people like this.
Posted by Jshicke on July 14, 2017 at 12:05 PM

Re: “Workshop offers an around-the-world array of options

It's an over-priced hipster food court

6 of 11 people like this.
Posted by Ima Oldman on July 13, 2017 at 2:15 PM
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