Last time I went, I ordered the buffalo burger and asked for it "as rare as the kitchen feels comfortable cooking it." The sous chef came out himself to talk this over with me, and suggested having the burger basically seared.
It was very, very good -- gooey in the middle and the buffalo flavor strong but not overpowering. And so far, no bacterial illnesses!
We went for our first visit on Tuesday night--we were one of the parties interviewed--and had a great time. The Saison Dupont on tap was fantastic. The guy waiting tables was attentive and a first-class waiter. Food was excellent. Even the kitchen staff were friendly...
The guy behind the bar (who I assumed was proprietor Chris Surrusco, but I don't know) basically glared at my wife when she asked him for a napkin, walked away, came back and slapped a few down in front of her. All without saying a word.
I think he may just have socialization issues. I will chalk it up to "atmosphere"... ;)
All the problems with issues from servers and bartenders name specific instances, but all the compliments are very general. What does that tell you? That management is trying to counteract the bad comments about their crappy service. Here's an idea, instead of posting to a blog actually put forth an effort to provide half decent service.
have been to granville moore's twice now... I was very excited to have them in the 'hood... service was fine and food/beer quality is good, but quite frankly it is seriously overpriced. $14-18 for a burger and fries is ridiculous. considering that it appears that other than adding two bars that they literally spent no money on decor in a place that should've been condemned (I guess that's shabby chic??)... I was actually hoping for a less expensive alternative to Belga Cafe, but almost appreciate their prices now given that the ambience is considerably upscale to this place.
We were mystified at the Washingtonian's reporting on why Dave Nugent isn't at Granville Moore's anymore. Dave came aboard for a short while and really got GM off to a great start. He set up our kitchen and thankfully, pushed us to a really good place. Then he decided he wanted to work at a bigger place with a larger menu. We were impressed day one with Dave's energy and unbelievable work ethic. I wish David well and respect him as a chef and a person. It is just the nature of the business that eventually a chef and a restaurant part ways.
7 comments:
Cue the Granville haters in 3...2...1...
This is a great article and even better publicity!
Anonymous 11:55, I don't remember any "Granville haters", just a few of us that weren't yet Granville ravers.
With positive publicity like this, I will be eager to go back again.
BJ
Huzzah!
Last time I went, I ordered the buffalo burger and asked for it "as rare as the kitchen feels comfortable cooking it." The sous chef came out himself to talk this over with me, and suggested having the burger basically seared.
It was very, very good -- gooey in the middle and the buffalo flavor strong but not overpowering. And so far, no bacterial illnesses!
We went for our first visit on Tuesday night--we were one of the parties interviewed--and had a great time. The Saison Dupont on tap was fantastic. The guy waiting tables was attentive and a first-class waiter. Food was excellent. Even the kitchen staff were friendly...
The guy behind the bar (who I assumed was proprietor Chris Surrusco, but I don't know) basically glared at my wife when she asked him for a napkin, walked away, came back and slapped a few down in front of her. All without saying a word.
I think he may just have socialization issues. I will chalk it up to "atmosphere"... ;)
All the problems with issues from servers and bartenders name specific instances, but all the compliments are very general. What does that tell you? That management is trying to counteract the bad comments about their crappy service. Here's an idea, instead of posting to a blog actually put forth an effort to provide half decent service.
have been to granville moore's twice now... I was very excited to have them in the 'hood... service was fine and food/beer quality is good, but quite frankly it is seriously overpriced. $14-18 for a burger and fries is ridiculous. considering that it appears that other than adding two bars that they literally spent no money on decor in a place that should've been condemned (I guess that's shabby chic??)... I was actually hoping for a less expensive alternative to Belga Cafe, but almost appreciate their prices now given that the ambience is considerably upscale to this place.
Elise:
We were mystified at the Washingtonian's reporting on why Dave Nugent isn't at Granville Moore's anymore.
Dave came aboard for a short while and really got GM off to a great start. He set up our kitchen and thankfully, pushed us to a really good place. Then he decided he wanted to work at a bigger place with a larger menu.
We were impressed day one with Dave's energy and unbelievable work ethic. I wish David well and respect him as a chef and a person.
It is just the nature of the business that eventually a chef and a restaurant part ways.
Joe Englert, owner, Granville Moore's
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