No…definitely not a steakhouse so it might not be your cup of tea. I will give it another try sooner or later. For 21 bucks it was not bad. If I spent like 40 I would have been dissapointed.
Yes my ex and I both…severe stuff.
Heartbreaking.
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Has anyone been lately?
Buehler?
Hi
I have been reading the thread on Russell and Bette’s
I am sincerely wondering why you have such a strong opinion about me?
When we bought What’s Your Beef we truly wanted to preserve its memory. Some things were working for the existing staff, customers and finances and some things needed change.
It has never been our intention to cause so much negativity. We really love the people who stayed on with us - both staff and customers. I would love to buy you a drink and pick your brain on some of the animosity on the thread.
I am very sincere on that
Reach out any time on Facebook and we can meet for a drink
Marilyn
Since this thread has been bumped up and I’m re-reading some of the comments AND I just said this to a (different) chef/restaurant owner when discussing 100 Steps and A Toute Heure in Cranford being sold (BREATH), I’ll say it here, too: in my mind, when a restaurant is SOLD, it’s not the same restaurant in my mind. Even when new owners try to keep everything the same, it’s going to be different.
Not always a bad thing, just reality, imo. /offsoapbox
First of all, let me tell you that we have ultimate respect for your business acumen, and the “brand” that you have created through tenacity, dedication, and an obvious passion for our beloved Jersey Shore. Here’s the thing though…the food is average. Not bad, just average. The locations are way above average, the bars are fun, and there are not too many days better spent than at Langosta Lounge wondering how much lacquer it took to keep those mussel shells in suspended animation. Overcoming the average food requires those things, and one more key component…an owner that thanks the Lord for every soul that walks through your door. We’ve spent thousands of dollars at your establishments over the years, and have seen you countless times, yet your demeanor has conveyed a sense of our being a nuisance…a hassle, a taken for granted quantity. Which is a luxury you can afford, given the geography you occupy. But, that neglect will manifest itself, and fortunately for you, it seems to limited to this board. Not that you need my advice, but everyone who walks in your door should be treated like the most important person you’ve ever met, not just the shoulder you look over while waiting for the next CEO.
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I am truly sorry that you feel that way when you come in
It is not my intention
I’ll be quite honest
I do value everyone who comes thru the door and I can also say that I have a terrible memory for names but I try to remember all the faces I meet
Please call me out when you see me because if that’s how I make you feel I deserve to be called out
As far as the food
I am trying my hardest to get the numerous amount of staff both front and back to care as much as I do about our product
I do have a few employees who I know put their heart and soul into it
But I have many who don’t give a damn about anything but the paycheck
The ones who do care including my self try so hard but it seems like sometimes an upstream battle.
I would love to meet and chat in person
I will buy you some food so we can look at it from your eyes
I know this is hard to convey and I get your point from your perspective looking in
But my intentions are always pure and good and I want the best for my customers and the staff who are loyal to me and my family
Please help me by meeting with me face to face
Not sure i
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@Oshingurl I sent you a direct message via this site as I’m not on Facebook…if you haven’t yet seen it, there should be a green circle on the upper right corner of the page with a number 1 in it that you can click on (near your name/photo).
Curlz
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We will probably be in Asbury Park every other weekend this summer, and no trip to the boardwalk would be complete without a solid hour or two at a Langosta, et al. When I see you, I will say hello from Coldbeer, which is a, btw, Springsteen line about “cold beer at a reasonable price”. Some may remember that. Anyhoo…the food isn’t so much the issue. Yours is not a chef driven vehicle, which is what the snobs on this board seek out. Well, that, and nostalgia. (RIP WYB). Look at the accolades given to the Grand Tavern, a mere 5 miles from you, it is a chef driven enterprise, and there are maybe 12 different items from apps to dessert to chose from. You probably have 50. So it’s not a fair comparison, as far as that goes. We’re not there for the food, per se. It doesn’t suck, but it just seems like there is a constant air of crisis management that drags the comfort level down. We will always be patrons, out of respect for your part in bringing our city of ruins into a top destination, but the folks on this board, and apologies for speaking for anyone other than Equal Mark (heh) are not your target audience. These folks seize up when they see a Sysco truck. So, if I say hi from Coldbeer, and you punch me, my name is Curlz.
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HA!
(and since the site won’t let me post just that) I have to agree with much of what @coldbeer70 wrote.
Look forward to introducing my true chef self!
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Lol, good memories of that cold beer line from the '98 reunion shows. He kind of lost me when he got overtly political in his concerts but I’ll look back on the old days fondly.
Haven’t been to any of the AP restaurants, but the new WYB is close to home. I’ll have to give it a shot, good on @Oshingurl for asking for, and responding to, criticism.
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Please follow the conversation here under a new thread for the new name/concept. (@seal it ok I’ll do the heavy lifting)
In researching some past reviews of my experiences at Langosta / Pop’s I visited Chow to search some of my reviews. I’ll be perfectly honest @coldbeer70 I thought you were being a little rough on @Oshingurl, and personally I thought you might have had an ax to grind with her. Interestingly I found these posts, one by MGZ (@MZ where the hell are you buddy???) who in general was a big fan of Langosta, pretty much verifying everything you are claiming about Marilyn and Langosta. There was an entire thread dedicated to the “elitist” attitude of the restaurant and staff. Mind you both of these are from 2009, so it seems this has been a long standing issue (copy pasted from Chow)
MGZ Apr 23, 2009 10:35 AM
I intended to illustrate the hypocrisy emerging at Langosta in the hopes that it can be remedied. My encounters with Marilyn, Scott, and those who appear to be close to them, suggest that they would be dismayed to learn that Langosta was becoming elitist. It is, however, one of the few places where I think bringing attention to the issue might help.
I am probably one of the last people who should raise this issue. I have never received anything but excellent to special attention at any of the Schlossbach establishments. Believe me, I could’ve had Seal’s table by 8 o’clock . . . I will get my tequila refilled before the bartender bothers to pour your first glass of wine . . . (Get it? Yes, Virginia there is a secret local handshake!). It doesn’t make it right.
Above, I noted that such practices are engaged in everywhere; I too have been guilty of it. Given the quality of the food, Labrador Lounge is one of the most egalitarian places I know. I confess, however, laughing about the bennies with our waitress. Face it, at one time or another each of you was prejudged and pigeonholed.
Part of this< I am certain, is because in the course of waiting on someone for an hour (or two) it’s easy to treat them as the most immediately recognizable cliché. Maybe you really are comfortable as the cliché and therefore don’t mind – fine, it’s still not right. When the fat lady asks for extra butter, the staff laughs! And don’t think that your mispronunciations go unnoticed simply because they were not corrected.
I know this rant has digressed into too broad a point, I am just hopeful that Langosta can stay cool and that perhaps by pointing out this peril they will be aware. After all, sooner or later, you gotta let Barney try!
BTW – “Cousin Eddie”? Why do I waste such good stuff on you people?? 
Langosta Lounge: really full of itself
jerseyeats | Oct 11, 2009 09:27 AM
So finally my partner and I try LL for dinner. Had been there for drinks once–v. good margaritas and fun atmosphere. Tried to go for dinner last week. Called for a reservation around noon but host practically laughed out loud at the idea of us thinking we could actually get a Sat. nite reservation “that late.” Made a reservation this week, on Friday, for Sat nite.
So partly it’s all the hype and build up, but boy was I disappointed. Table for two was tiny and we sat about a foot away from the next two-top. Then our waitress…my question was, could we get her to crack a smile? Nope. I had narrowed my choice down to 2 entrees and asked for a recc. I don’t eat shellfish, so I don’t know, was her first reply. Then I asked which was more popular. No joy there, either. I figured she hates people and/or her job and just ignored her after that, noting also that our neighbors got exactly the same treatment. But when neighbors left and fashionable couple replaced them, the woman self-importantly ordering a bottle of wine, the waitress transformed: chatting, joking, and–yes–making menu recommendations. I sat there slack-jawed, watching this. I guess she wrote us and first neighbors off as nobodies. After this–though it was check and tip-calculating time–we didn’t see her much. She was too enthralled with new neighbors and I guess other, cooler people. But my favorite moment of all was, when she came to take the check, I tried to tell her, “we don’t need change” but she just snatched it out of my hand and wouldn’t even make eye contact. Wow.
My dish was problem #2. Can’t remember the name but thai-inspired with green and red curry, over black rice, and I chose shrimp. Well, the shrimp was “bait shrimp” or, if you can picture this, much like the shrimp you buy in a little bag at shop rite for $5 and make shrimp salad sandwiches with. I couldn’t believe it. The sauce was EXTREMELY heavy and rich…I swear there was a full can of coconut milk in there and I don’t know what else. I couldn’t finish it and, as I said to my partner, when Ieave rice and potatoes on the plate, you know something’s wrong. At the risk of TMIing you, my stomach was in a state of shock and awe all night. My partner was happy with her salad (arugula, goat cheese), and sushi roll, but I tried them and they weren’t special in any way.
At some point–maybe in warm weather when we can sit outside–I might go back and try the lobster enchiladas. But really a big let-down.
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We have a bad opinion of you because all your restaurants serve indifferent, if not bad, food at inflated prices, and the only decent service is to be obtained at the bar.
We’re it not for the geography you occupy, tourism, indiscriminate palates and your various liquor licenses we sincerely doubt you would stay in business.
But then there is the Jersey shore restaurant corollary:
Indifferent food + Liquor license = “Successful” restaurant.
Never once have I had a meal I enjoyed at any of your establishments, nor have they ever been recommended to me by others (unless it was some mention of drink specials).
I’m glad for you that your business is successful.
But I find it detrimental that the Monmouth county restaurant scene is dominated by the labrador whelps, mcclones, tummy’s coal fired and other mediocre chains where your main business skill set consists of buying liquor licenses.
Woof Woof indeed !!!
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You may, but your serving staff does not, and since you run the place that is your fault.
Again, woof !
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Not true in my case, I am anything but a snob. Actually more of a triple d palate.
Here is an example of what refer to from a Schlossbach menu:
POP’S ENCHILADA – Choice of shredded chicken, fish, shrimp, lobster, or veggies smothered with cheese & served with ruby rice and beans- choice of red, verde, diablo, or mole traditional Veggie… Nineteen Dollars or Chicken… Twenty-Two Dollars or Fish… Twenty-Five Dollars or Lobster or Shrimp… Twenty-Six Dollars
$ 26 FOR A GRINGOSCISED ENCHILADA ??
You can get a whole puerto nuevo style lobster in Rosarito for that.
(Served on a menu with sushi and “Irish” short ribs ??? Any time I see sushi and Mexican on a menu my bowels usually warn me to beat a hasty retreat.)
If I’m in the mood for enchiladas it’s off to La Valentina or El Oaxqueno in LB, which are not fancy are authentic, and cost like $ 8.
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