We were neighbors!! We used to belong to Surf Rider and like you we left when the kids got older. Now that the kids are “older” (20 & 22) it’s not so awful hanging out with the "rents’ and enjoying their luxuries we joined Deal Casino. (much better amenities than Surf Rider, pre-Sandy we left before the rebuild and substantially cheaper we couldn’t be happier there)
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Wow it is much cheaper. What is the vibe like there compared to surf rider? Feel like whole deal with the beach clubs is joining one alongside people you are
Already friends with so that would be my only reservation if we weeew to ever join. Do they allow booze?
Yes the food is one of the best parts when we get to visit. Initially expected crappy snack stand quality and was very pleasantly surprised. Haven’t visited the spot in FH yet though somehow
You should try it…we go sometimes on Thursday nights for dinner specials in house…you can reserve a table, BYO. Food is very good. They change the menu each week (dinner specials Thu-Sat) and offer it take out as well.
Last week’s menu
Not providing little spoons for oyster accoutrements.
Not providing a place to put my used tea bag.
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Not providing bowls to put your mussel or clam shells in, or spoons to eat them with (to pick up the sauce).
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How about the words “local” and “sustainable” on the places that claim to be “farm to table?”
Who defines how far away something has to be grown to be condisdered local? Who defines if harvesting an animal is sustainable?
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Charging for bread ? 99% of restaurants provide bread and butter as a courtesy
Whats up with that 1% that needs to charge?
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How about charging a fee for using a credit card at time of payment? Wouldnt that be best worked into the cost of the meal rather than have that eyesore itemized?
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I’ve seen some restaurants charge as much as $9 for a couple of small pieces of bread. That is ridiculous, especially for something that used to be given away for free.
I understand there’s a lot of waste with a bread basket, but I wouldn’t mind a small (FREE) basket with refills if it’s empty.
I agree. I think they have to have a sign out stating there is a surcharge.
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Here’s another for the thread:
Chefs/owners who respond publicly to discussion boards without thinking about the message they’re sending. Read Danny Meyer’s Setting the Table and you might understand it a bit more. (Sidebar: that book is wonderful whether you work in the hospitality biz or not!) I say this knowing many chefs/restaurant owners personally. Some of them are better than others at this.
On the flip, I hate when a PR firm handles everything because you can tell when it’s not a chef/owner’s voice, but there’s a good middle ground, and some people don’t quite get that.
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I just read an owners reply to his restaurant in Tinton Falls. I don’t see a problem with it. HO is a Non advertised, public supported, Public forum and imho should be open space for discussion with debated perspectives a part of it. Afterall, a restaurant review is a person(s) living we often dissect.
2 cents. Rooster
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I also read the reply. Lots of words but I found the entire piece unpersuasive. It failed to address some very key points. Providing another review was also unpersuasive - these days everyone has an opinion and I trust my fellow HO’s more than I do some “stranger”.
So, yes, chef/owners should feel free to use this forum. However some should just stick to their knitting.
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First time I ever saw the true nature of HO restaurant review. Good to know. I believe the stranger as you refer was the owner. I don’t personally know anyone on this fun forum. Not that knowing you means we will agree on dining experiences. Ok, good to know.
Edited to add: it appears that owners rebutt so rarely that if they do its not well rec’d. It’s all opinion, entitled by all. Perhaps not and I’m just too new here.
I do know some people on here personally, but even before I did, I still trusted their comments about a restaurant far ahead of people on, say, Yelp (which I don’t bother with at all). In my experience, people who actively participate on food discussion boards have a fairly consistent voice, and I learn who I agree with/don’t vs. who is online just to boost their friends. I say this after being very active on a few different boards for well over a decade.
I went back and re-read the entire original post about the restaurant. I know @NotJrvedivici well enough to know his sense of humor, but even if the owner of the place doesn’t, he highlights ONLY the negative comments without taking note of the fact that many compliments were also included in the original post. Someone who’s hyper aware of the damage they can do online by responding would take more care to cover all sides. That’s just my opinion. I’ve seen FAR worse, and I’ve seen better–and I’ve also seen replies that are obviously written by a PR person.
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Point taken. I think it’s human nature to address negative comments no matter the topic in review. I have no exp on forums until joining HO but I take in what I read here with equal respect because its subjective to indiv experience and on any given day the + and - run pretty close.
I will say this, I have learned that these restaurants exist by reading HO. My NJ dining exposure is rather small.
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The Chef/owner also posted a photo of a review.
