Sorry about the misses but I’m glad you are willing to give them a second chance. I went to a new Italian restaurant with my dinner club last fall and we had a similar experience. The food was all good but the restaurant full and they seemed to have only one waitress (waitperson?) on duty that evening. There were 22 of us in our group, a party of 8, and a whole bunch of two tops. I would say there were about 60 or so people in the resto and the waitress was very pleasant but completely overwhelmed. We made sure to tip generously.
4 Likes
That was my first reaction. Is it called a “diner” to get a pass on presentation?
It took over a former 50s-style diner, and mostly serves breakfast and brunch items. It is not meant to be fine dining, but French-influenced food. They are usually only open from 8am -3pm.
They had two service staff, no busers, and the owners working their asses off in the kitchen.
I’ve also learned to manage my expectations, especially going out on V-Day. OPMMV 
3 Likes
Indeed, white rice was served on the side.
However, if I were to post a picture of a bowl of white rice. For sure, I will be bombarded with x-rated replies and attract the wrath of the foodie community on this board! Ha! 
I think shrimp and eggs with white rice might be a top contender for “my last meal on earth” (that and scrambled eggs with tomatoes and rice are neck and neck).
1 Like
French-inspired + diner = room to grow!
2 Likes
I really do hope so. Our college town is inundated with chains, which are the only places at this point who can afford the ridiculous rents in town, so I am all for supporting a small, locally owned business.
1 Like
One of my all time favorite dishes is shrimp in ‘lobster’ sauce (contains no lobster), and as far as I can tell, seems to consist mostly of thin, barely scrambled eggs, some soy, msg, maybe some ginger, and corn starch. I’ve never tried making it myself. I probably should.
1 Like
We had tabouli and lamb patties. Not that romantic. Lots of parsley in the teeth. 
3 Likes
Because it’s the same sauce that’s part of this lobster dish. It’s not a sauce that has lobster as an ingredient. Just like spaghetti sauce contains no spaghetti.
4 Likes
Well! I’ve learned something, and now I REALLY want to try it with lobster!
And I would like to see a report! I’ve made shrimp with lobster sauce (sans pork), but not in a while.
omg thank you. I cannot WAIT to try this.
1 Like
20 Likes
Would you be able to provide a link? I googled it but JP has several similar sounding dishes. Thanks! 
Pork ribs on sale. He puts some kind of rub on them and into a 300* oven for 1 1/2 hours. Then onto the charcoal grill out back.for about 30 minutes. Glazed the last 10 minutes on each side. Cole slaw made with pre-packaged mix. Mayo, apple cider vinegar, sugar, celery salt, chopped apple, raisins and a little s&p. Borracho beans. And yes, those are styrofoam plates in the foreground. I’m tired of hiding them.
And a little touch of spring.
18 Likes
It almost felt like spring here today. Grilled steelhead with Meyer lemon cream sauce, grilled zukes with feta and sumac, and a big ole mixed salad. Good amount of fish & salad leftover & a few zuke planks. Or should that be zanks?
18 Likes
I couldn’t find the recipe online, but it’s from one of his books:
It’s a great book to have, for a lot of simple recipes, and available for $5.
4 Likes
