(Telephone conversation with Mother)
Mom: So what did you do on Sunday?
Me: B, A, K and I went to brunch. An all you can drink brunch.
Mom: A what?
Me: Moooom, it's a thing. You go to brunch, get mediocre food and drink because you didn't drink enough the night before.
Mom: Oh. That's nice.
After going to bed at 4:30am Sunday morning, my roommates and I dragged ourselves out of bed to venture to the Upper West Side to the Sunburnt Calf. Our friend, K, who sat at the bar waiting for us received free shots while she stealthily held 4 stools at the counter just in case a table wasn't available. Luckily we arrived as the restaurant opened at noon and the lovely Australian man sat us in the 'conservatory' in the back of the establishment. 3 things were noted upon entering said room:
1. It was loud, no sound absorption anywhere
2. The roof is glass, the fans hang below the ceiling so when the blades swirl around I had the feeling I was stuck at the bottom of some jail pit with the shadow of a fan disappearing and reappearing on our table.
3. There were exactly 3 men in the room. There were approx. 20 women, give or take.
I guess men don't brunch. They should. It's a chance to dress in a cute outfit on a fall day, meeting your friends and giggle and gossip about the party you went to last night. Oh wait. I get it.
Our waitress leaned in upon introducing herself and as if this was for our table only she said, "It's a 5 drink limit...but we don't really keep track." Cue the predicted snickering. As much as I didn't want to drink, I did. I received my moomosa (yes, for a split second I thought there was milk involved, I know you did too) and was happy. Every time my glass got half-way empty, there was our Australian waitress refilling it from a pitcher.
For my meal I diverted from the usual sweet pancakes or french toast that I so love and opted for an English muffin with salmon, a poached egg, and avocado. It was served with leafy greens and french fries (much to B's happiness; she didn't get any with her eggs. On this note, B is a vegetarian and there were virtually no vegetarian friendly foods offered.) I was most impressed with K's pancakes which turned out to literally be sliced cakes. Yes, I did get a little pang of jealousy when she received that. The food was basic and filled my stomach but I would not return for the food.
2
After we swayed out I subtly mentioned that they needed to just 'see' the cookie place that I love so much. Ok, ok, you caught me, I knew their knees would buckle and mouths would salivate upon seeing this place. If this reaction doesn't occur, we cannot be friends. A and I descended the stairs to Levain saying we would split a cookie. The healthy K and the sweet-hater B, said they would wait outside. That lasted 2 minutes. They were down those stairs ordering a cookie fast then you can say 'can I have a glass of milk with this?'
5
All in all, it was a wonderful Sunday.
Tuesday, September 25, 2012
Sunday, September 9, 2012
Calexico
1 week ago, roommate: I want a burrito so bad. We should go to Calexico.
Me: What is that?
A: THE MOST AMAZING PLACE EVER
Friday, Me: Where should we go to dinner?
A: I'm not sure
Me: Why don't we got to Five Leaves
A: That's a great idea, because then tomorrow we can go to Calexico
Me: What is that again?
A: THE MOST AMAZING PLACE EVER
Saturday, All day, A: I'M SO EXCITED FOR CALEXICO I'M NOT EATING ALL DAY
Alas, after having a beer at the Brooklyn Brewery A, B & I made our way to Calexico to chow down on some Mexican food. It was quickly decided that A & I would have the white wine sangria (I was a little disappointed there was no red wine available) and B would have her favorite margarita.
And not surprisingly we all honed in on exactly what we wanted:
Me: What is that?
A: THE MOST AMAZING PLACE EVER
Friday, Me: Where should we go to dinner?
A: I'm not sure
Me: Why don't we got to Five Leaves
A: That's a great idea, because then tomorrow we can go to Calexico
Me: What is that again?
A: THE MOST AMAZING PLACE EVER
Saturday, All day, A: I'M SO EXCITED FOR CALEXICO I'M NOT EATING ALL DAY
Alas, after having a beer at the Brooklyn Brewery A, B & I made our way to Calexico to chow down on some Mexican food. It was quickly decided that A & I would have the white wine sangria (I was a little disappointed there was no red wine available) and B would have her favorite margarita.
And not surprisingly we all honed in on exactly what we wanted:
A:
BAJA FISH BURRITO beer battered cod, spicy slaw, mango salsa, chipotle "crack" sauce (no beans or pico de gallo)
B: TOFU ASADO TACOS grilled chile-lime tofu, avocado salsa, pico de gallo
Moi: CHICKEN ENCHILADA slow cooked chicken and bacon in a red chile sauce with monterey jack cheese
Although my dish had a little bit of heat to it I thoroughly enjoyed it. A little dish of rice, beans and tomatoes was provided. I could have used a little sour cream but I was too involved with the cheesy enchiladas to look up at our adorable waiter and ask for some. Both B & A had been here before and informed me that the limes that are provided with any dish that calls for limes is severely dry and you're lucky to get any juice from it. A asked for extra crack sauce and it reminded me of Bareburger's chipotle mayo sauce that is ever so addicting. Next time I do want to try the fish burrito or maybe a fish taco. Whenever I feel like having a burrito I head straight to Chipotle and that keeps me full for several days. Perhaps when I am preparing for winter hibernation I'll do that.
We all rolled out fat and happy just missing the rain as we walked down Manhattan Ave. Of course as we passed Peter Pan Donuts A & I ran inside to fetch a honey glazed donut as our snack. So maybe we weren't as full as we thought...
3
Sunday, August 26, 2012
On Tap
Say you need a place to go for a quick drink after work while you're waiting for other friends to show up. Say you are at Columbus Circle and don't want to stray too far from this mecca. Say you stumble into Whole Foods and realize there is a bar there! Already obsessed with grocery stores, I was so happy to learn a few months ago that Whole Foods Columbus Circle decided to add On Tap, a bar that has a very extensive selection of beer and a nice wine menu at that.
C and I descended the escalators, pushed our way through shoppers leaving the store and found ourselves in the little On Tap nook. At the bar we each ordered a healthy glass of wine and a little dish. The room is closed off enough that you don't actually feel like you are in the grocery store. Big wooden tables fill the space with a mix of chairs and benches creating a communal feel among patrons of this bar.
A few weeks ago my friend and I met here for lunch and had much difficulty locating a table to sit at in the general dining area. The trick I learned on this visit is to get your food, pay, and then plop down in the On Tap room. You will have to get a drink, but when has that ever been a bad idea?
My favorite part was not the wonderful glass of Merlot I had but the food. We ordered warm bread with ricotta drizzled with honey and strawberry preserves. My issue with bruschetta type dishes is that the bread is always so tough that when you want to take one bite of your bread you end up making a fool of yourself with pesto or mozzarella dripping down your chin as you attempt to brush the bread crumbs off your chest and lap. This bread was soft and easy to break. They served a healthy amount of ricotta that toward the end of our bread supply we had to start increasing the loads of ricotta to try and finish it all. I may have scraped some up with my finger after the bread was gone. Maybe.
This is a central location with many subway stops and shops nearby. I will definitely be stopping in again...maybe for a pre-shopping glass of beer and another ricotta bread dish.
3
C and I descended the escalators, pushed our way through shoppers leaving the store and found ourselves in the little On Tap nook. At the bar we each ordered a healthy glass of wine and a little dish. The room is closed off enough that you don't actually feel like you are in the grocery store. Big wooden tables fill the space with a mix of chairs and benches creating a communal feel among patrons of this bar.
A few weeks ago my friend and I met here for lunch and had much difficulty locating a table to sit at in the general dining area. The trick I learned on this visit is to get your food, pay, and then plop down in the On Tap room. You will have to get a drink, but when has that ever been a bad idea?
My favorite part was not the wonderful glass of Merlot I had but the food. We ordered warm bread with ricotta drizzled with honey and strawberry preserves. My issue with bruschetta type dishes is that the bread is always so tough that when you want to take one bite of your bread you end up making a fool of yourself with pesto or mozzarella dripping down your chin as you attempt to brush the bread crumbs off your chest and lap. This bread was soft and easy to break. They served a healthy amount of ricotta that toward the end of our bread supply we had to start increasing the loads of ricotta to try and finish it all. I may have scraped some up with my finger after the bread was gone. Maybe.
This is a central location with many subway stops and shops nearby. I will definitely be stopping in again...maybe for a pre-shopping glass of beer and another ricotta bread dish.
3
Tuesday, August 21, 2012
Sing Kee Seafood Restaurant
My co-worker is leaving us for China! To celebrate his new beginning he and his girlfriend hosted us at Sing Kee Seafood Restaurant on Bowery. After work my team headed there to be greeted with an empty restaurant and he and his girlfriend holding down a family style table toward the back of this fluorescent paradise. A informed us that meals are typically eaten later, around 8:30pm so our 6pm dining time would be quiet for the most part.
First tea was poured and the swivel started swirling as we passed the tea pot back and forth refilling our cups. Then the food started flowing forth from the kitchen with A giving instructions in Chinese along the way to our waiter. First a dish of jellyfish 'noodles' was presented with cured meat and vegetables. B and I had watched videos earlier that day of people eating jellyfish and they were repulsive. So as I grabbed with my oversize, plastic chopsticks there was a little more then trepidation running through my brain. They don't taste like anything! I had no desire to spit them out or continue eating them. We survived.
Round 2, fish stomach soup. Like an egg-drop soup but with fish stomach in it. Nice and warm and very pleasant to eat. Although I did avoid biting down on the fish and preferred to just swallow it whole. Next up was a fried minnow dish similar to french fries. Thin and small they were easy to just pop in my mouth. B, C, and I agreed that our favorite dish was a tempura shrimp dish with a sweet sauce painted on. I did grab two of those little guys.
A dish that was fun to eat was little dough pockets cut in half which we filled with carrots, cucumber, hoisen sauce, and duck. What next...more duck, duck tongue (just like a chicken wing, bone and all), pea shoots, a noodle/vegetable dish, and a tofu/mushroom mash up. Unfortunately I don't know what the proper names are for everything nor what the ingredients were as I did not order anything except more water during the whole meal.
It was an interesting experience. Not as crazy as I had expected but still a little gutsy for me. Heck, if I can eat goat testicles in London, I can eat duck tongue and jelly fish in Chinatown. And now I sit, in bed ready to pass out.
First tea was poured and the swivel started swirling as we passed the tea pot back and forth refilling our cups. Then the food started flowing forth from the kitchen with A giving instructions in Chinese along the way to our waiter. First a dish of jellyfish 'noodles' was presented with cured meat and vegetables. B and I had watched videos earlier that day of people eating jellyfish and they were repulsive. So as I grabbed with my oversize, plastic chopsticks there was a little more then trepidation running through my brain. They don't taste like anything! I had no desire to spit them out or continue eating them. We survived.
Round 2, fish stomach soup. Like an egg-drop soup but with fish stomach in it. Nice and warm and very pleasant to eat. Although I did avoid biting down on the fish and preferred to just swallow it whole. Next up was a fried minnow dish similar to french fries. Thin and small they were easy to just pop in my mouth. B, C, and I agreed that our favorite dish was a tempura shrimp dish with a sweet sauce painted on. I did grab two of those little guys.
A dish that was fun to eat was little dough pockets cut in half which we filled with carrots, cucumber, hoisen sauce, and duck. What next...more duck, duck tongue (just like a chicken wing, bone and all), pea shoots, a noodle/vegetable dish, and a tofu/mushroom mash up. Unfortunately I don't know what the proper names are for everything nor what the ingredients were as I did not order anything except more water during the whole meal.
It was an interesting experience. Not as crazy as I had expected but still a little gutsy for me. Heck, if I can eat goat testicles in London, I can eat duck tongue and jelly fish in Chinatown. And now I sit, in bed ready to pass out.
Sunday, June 24, 2012
Hefeweizen
Hello! I'm back! Due to lots of traveling my writing has been at a minimum. My apologies.
Beer Advocate
"A south German style of wheat beer (weissbier) made with a typical ratio of 50:50, or even higher, wheat. A yeast that produces a unique phenolic flavors of banana and cloves with an often dry and tart edge, some spiciness, bubblegum or notes of apples. Little hop bitterness, and a moderate level of alcohol. The "Hefe" prefix means "with yeast", hence the beers unfiltered and cloudy appearance. Poured into a traditional Weizen glass, the Hefeweizen can be one sexy looking beer."
Over the past few weeks I have found myself saying a word repeatedly at restaurants I am going to. That word is Hefeweizen. Probably the most fun word to say. And it is this time of year that I enjoy saying it the most because it renders images of a crisp, cold beer paired with a hamburger or pulled pork sandwich. Last evening I went to South Norwalk, CT (or SoNo) to the other Ginger Man which is the sister (or brother?) bar to the Ginger Man located in Manhattan where I end up much too often. I asked our waiter if there was a good Hefeweizen he could recommend, emphasizing the intense pronunciation of HEFE-WEI-ZEN. He recommended the Hofbrau Hefe-Weisse which came in a fun tall flute-like glass.
Of course I was hungry when I got to the restaurant and when my male companions started chomping down on hamburgers I became extremely jealous. After our waiter left me 3 times because I could not decide on what to get I finally decided on the pulled-pork sandwich. Connecticut may be right next door but the way they prepare a pulled-pork sandwich is worlds away. They put the coleslaw ON the sandwich. I may like the trees, the water, and the overly preppy way of dressing in this state but I want my refreshing coleslaw ON THE SIDE. One of the male companions was quick to say that this happened to him earlier in the day (um yeah, I know what your thinking, he was having a hamburger AFTER he had had a pulled-pork sandwich, no comment. No really, no comment, I would have done the same thing). Honestly, it was messier to eat and there was no pallet cleanser in between mouthfuls.
And yeah, I have a lot of male companions. Be jealous.
Another location that offers wonderful Hefeweizen is in Manhattan, the Hofbrau Bierhaus which also boasts a carbolicious pretzel to munch on which sipping out of your boot.
Beer Advocate
"A south German style of wheat beer (weissbier) made with a typical ratio of 50:50, or even higher, wheat. A yeast that produces a unique phenolic flavors of banana and cloves with an often dry and tart edge, some spiciness, bubblegum or notes of apples. Little hop bitterness, and a moderate level of alcohol. The "Hefe" prefix means "with yeast", hence the beers unfiltered and cloudy appearance. Poured into a traditional Weizen glass, the Hefeweizen can be one sexy looking beer."
Over the past few weeks I have found myself saying a word repeatedly at restaurants I am going to. That word is Hefeweizen. Probably the most fun word to say. And it is this time of year that I enjoy saying it the most because it renders images of a crisp, cold beer paired with a hamburger or pulled pork sandwich. Last evening I went to South Norwalk, CT (or SoNo) to the other Ginger Man which is the sister (or brother?) bar to the Ginger Man located in Manhattan where I end up much too often. I asked our waiter if there was a good Hefeweizen he could recommend, emphasizing the intense pronunciation of HEFE-WEI-ZEN. He recommended the Hofbrau Hefe-Weisse which came in a fun tall flute-like glass.
Of course I was hungry when I got to the restaurant and when my male companions started chomping down on hamburgers I became extremely jealous. After our waiter left me 3 times because I could not decide on what to get I finally decided on the pulled-pork sandwich. Connecticut may be right next door but the way they prepare a pulled-pork sandwich is worlds away. They put the coleslaw ON the sandwich. I may like the trees, the water, and the overly preppy way of dressing in this state but I want my refreshing coleslaw ON THE SIDE. One of the male companions was quick to say that this happened to him earlier in the day (um yeah, I know what your thinking, he was having a hamburger AFTER he had had a pulled-pork sandwich, no comment. No really, no comment, I would have done the same thing). Honestly, it was messier to eat and there was no pallet cleanser in between mouthfuls.
And yeah, I have a lot of male companions. Be jealous.
Another location that offers wonderful Hefeweizen is in Manhattan, the Hofbrau Bierhaus which also boasts a carbolicious pretzel to munch on which sipping out of your boot.
Friday, May 4, 2012
Otto
I work with restaurant snobs. We love restaurants, dissecting them, pulling them apart. We all have our own approaches, our own criteria what we look for. We know how we like to be treated and how we should feel when we walk out of the restaurant. As I searched for a place to host K's birthday dinner she hinted at two weeks prior I remembered Otto, which a co-worker recommended. I know his criteria and trusted it, except when he sent me and S to Morimoto (this will matter).
The weeks passed and on Wednesday I was sitting with another co-worker and mentioned where I was headed.
"That's Mario Batali's place right?"
"WHAT"
And my worst fear was confirmed. It . was . a . celebrity . restaurant . In despair and angst I ran out of his office and returned to mine only to see that yes it was true. I had made a reservation at a celebrity restaurant. Don't get me wrong I like Mario, he seems like a great guy. Heck, he even posed with my parents at the Aspen Food and Wine Festival a few years back. But I avoid celebrity restaurants at all costs. Specifically celebrities who have been spotted on the dreaded Food Network where 'chefs' go to sell-out and host shows where they get to yell at other people then proceed to sell a new line of non-stick pans that we need to have in our kitchens.
I want to support the chef who is in the kitchen working his ass off. He is there planning the menu, scouting out what is in season, experimenting, testing, sweating over the thought of getting in the weeds at rush and yelling out orders hearing the response "yes chef!". THAT is who I'm supporting. This chef doesn't have a fancy line of cookware. This chef has cuts, burns, and stories to share. This chef goes out with his staff after work and gets drunk. Then he wakes up the next day and does it all again because it's in his soul to produce the best dish that you have ever tasted.
When I walked into Otto I tried to leave this prejudice on 5th ave on the other side of the huge rotating door. I was met with a large bar area populated by bar tables where you could lean and wait your allotted 15 minutes before your table was given away for your group to arrive. And will the person who confirms your reservation make an exception to the 15 minute rule when you ask and explain that 3 of the 4 of you will be there on time and surprising the last person? No she won't. You will have to call back and ask to speak to the manager to get a special note made on your reso.
We all sat down and surprised our birthday girl. J exclaimed that it felt like we were at a kitchen table which speaks to the cozy feeling induced by the wooden furniture, red walls, and warm temperature. We all decided to split 4 pizzas...after I finally had to ask for a 4th menu. Sorry I'm not a teeny bopper sharing with my friends. Give me a freakin menu when I sit down.
Here is what we ordered:
Otto Chopped Salad (which, without prompting, was promised to arrive before the pizza. False.)
Asparagus and Goat Cheese
Quattro Stagioni (Tomato, mozzarella, mushrooms, peppers, asparagus, cotto)
Margherita D.O.P. (Tomato, Bufala Mozzarella, Basil)
I ask you. What would be the main attraction for the Margherita? The sauce? The Basil? NO. The Mozzarella. This pizza was so sparse in the mozzarella category that I think we were all left a little disappointed. Then the quattro stagioni. When I'm with my family I may be more prone to pick things off the main dish and dive onto their plates for a little nibble of food. When I am in a public place with friends? Not so much. You should only order this pizza if you want one quadrant of one topping and not all of the toppings. On the asparagus and goat, asparagus is on everything right now and it was all over this intense pizza. The goat cheese just got too over whelming. It needed a protein like prosciutto to break up that monotonous attack of goat cheese which is so intense. I usually like to pair goat with a sweet to counter then bitter more acidic taste. The asparagus didn't help. I will say that the crust was great. Nice and charred, thinly formed, it was a delight to eat.
Dessert was as if we had left and gone to a lovely Italian town to fetch little metal dished delicately holding beautiful, creamy gelato. And you have to like gelato to get dessert here because it's the only item offered.
I got the Black & White - Milk chocolate chip gelato, hazelnut croccante, creme fraiche gelato, chocolate sauce, caramel crema
Here are the other desserts that were ordered:
Coconut Meringa - coconut fantasia gelato, warm toasted meringue, cocao nib, candied kumquats
and...
oh wait, I won't let you finish because here is your check. Yes, the check arrived while we were still eating dessert. I'm sorry but the sales isn't over until you are 100% sure everyone is done. What if we had wanted more wine? Or coffee and tea? Perhaps a cheese plate? A good waiter knows that this show isn't over until the check is asked for.
(I know you want to know, the last desserts was Otto Banana Tartufo - Banana gelato, chocolate brownie, caramelized white chocolate, spiced peanuts and then the last was an order of three flavors of gelato packed together in a dish.)
When I relayed my experience to two other co-workers the next day they were amazed. One said he always recommends this place to people who are looking for a well-priced, Italian, celebrity chef restaurant. S exclaimed that she loves it there. With three endorsements from my restaurant snob co-workers I promise to return one day and try other dishes in the hopes that it will trump my order this time.
Otto out of Cento
1
The weeks passed and on Wednesday I was sitting with another co-worker and mentioned where I was headed.
"That's Mario Batali's place right?"
"WHAT"
And my worst fear was confirmed. It . was . a . celebrity . restaurant . In despair and angst I ran out of his office and returned to mine only to see that yes it was true. I had made a reservation at a celebrity restaurant. Don't get me wrong I like Mario, he seems like a great guy. Heck, he even posed with my parents at the Aspen Food and Wine Festival a few years back. But I avoid celebrity restaurants at all costs. Specifically celebrities who have been spotted on the dreaded Food Network where 'chefs' go to sell-out and host shows where they get to yell at other people then proceed to sell a new line of non-stick pans that we need to have in our kitchens.
I want to support the chef who is in the kitchen working his ass off. He is there planning the menu, scouting out what is in season, experimenting, testing, sweating over the thought of getting in the weeds at rush and yelling out orders hearing the response "yes chef!". THAT is who I'm supporting. This chef doesn't have a fancy line of cookware. This chef has cuts, burns, and stories to share. This chef goes out with his staff after work and gets drunk. Then he wakes up the next day and does it all again because it's in his soul to produce the best dish that you have ever tasted.
When I walked into Otto I tried to leave this prejudice on 5th ave on the other side of the huge rotating door. I was met with a large bar area populated by bar tables where you could lean and wait your allotted 15 minutes before your table was given away for your group to arrive. And will the person who confirms your reservation make an exception to the 15 minute rule when you ask and explain that 3 of the 4 of you will be there on time and surprising the last person? No she won't. You will have to call back and ask to speak to the manager to get a special note made on your reso.
We all sat down and surprised our birthday girl. J exclaimed that it felt like we were at a kitchen table which speaks to the cozy feeling induced by the wooden furniture, red walls, and warm temperature. We all decided to split 4 pizzas...after I finally had to ask for a 4th menu. Sorry I'm not a teeny bopper sharing with my friends. Give me a freakin menu when I sit down.
Here is what we ordered:
Otto Chopped Salad (which, without prompting, was promised to arrive before the pizza. False.)
Asparagus and Goat Cheese
Quattro Stagioni (Tomato, mozzarella, mushrooms, peppers, asparagus, cotto)
Margherita D.O.P. (Tomato, Bufala Mozzarella, Basil)
I ask you. What would be the main attraction for the Margherita? The sauce? The Basil? NO. The Mozzarella. This pizza was so sparse in the mozzarella category that I think we were all left a little disappointed. Then the quattro stagioni. When I'm with my family I may be more prone to pick things off the main dish and dive onto their plates for a little nibble of food. When I am in a public place with friends? Not so much. You should only order this pizza if you want one quadrant of one topping and not all of the toppings. On the asparagus and goat, asparagus is on everything right now and it was all over this intense pizza. The goat cheese just got too over whelming. It needed a protein like prosciutto to break up that monotonous attack of goat cheese which is so intense. I usually like to pair goat with a sweet to counter then bitter more acidic taste. The asparagus didn't help. I will say that the crust was great. Nice and charred, thinly formed, it was a delight to eat.
Dessert was as if we had left and gone to a lovely Italian town to fetch little metal dished delicately holding beautiful, creamy gelato. And you have to like gelato to get dessert here because it's the only item offered.
I got the Black & White - Milk chocolate chip gelato, hazelnut croccante, creme fraiche gelato, chocolate sauce, caramel crema
Here are the other desserts that were ordered:
Coconut Meringa - coconut fantasia gelato, warm toasted meringue, cocao nib, candied kumquats
and...
oh wait, I won't let you finish because here is your check. Yes, the check arrived while we were still eating dessert. I'm sorry but the sales isn't over until you are 100% sure everyone is done. What if we had wanted more wine? Or coffee and tea? Perhaps a cheese plate? A good waiter knows that this show isn't over until the check is asked for.
(I know you want to know, the last desserts was Otto Banana Tartufo - Banana gelato, chocolate brownie, caramelized white chocolate, spiced peanuts and then the last was an order of three flavors of gelato packed together in a dish.)
When I relayed my experience to two other co-workers the next day they were amazed. One said he always recommends this place to people who are looking for a well-priced, Italian, celebrity chef restaurant. S exclaimed that she loves it there. With three endorsements from my restaurant snob co-workers I promise to return one day and try other dishes in the hopes that it will trump my order this time.
Otto out of Cento
1
Friday, April 27, 2012
Supermarkets & Customer Service
When I was young my mom would tote my brother and I to Harris Teeter or Kroger for our grocery shopping. We lived down south in North Carolina and Tennessee so by default everyone was friendly and cordial. Then we moved up north and I was exposed to the wonderful life of Wegmans. As a past employee of Wegmans I can tell you that customers come first. If customers are happy, employees are happy. And I mean that. Now in NYC Trader Joe's and Whole Foods have replaced the hole in my heart that is Wegmans. The most depressing part of this is that they are not on my commute home and not near my home or job. Ridiculous I know.
I'm stuck with C-Town and Associated. Depressing wastelands where maybe the produce is edible and the baking section is tucked in some unknown corner only accessible by shimmying past freezer doors and mops. I place great value on customer service. A few days ago I went to C-Town and said a friendly "Hi" to my cashier. Nothing. "How are you doing?" Nothing. She wouldn't even tell me how much I owed. As I left "Thank you." NOTHING. Today I returned to said establishment and received the same icy demeanor. I couldn't see the screen so it was a mystery as to how much money I actually owed. I'm going to kill them with kindness. Mwahah.
This may be naive of me but, what has happened to customer service? Even a friendly greeting, a 'hello, how are you?' The lack of engagement between myself and the staff leaves me who loves to interact with people sad and lonely. Sad and lonely roaming the aisles of overly fluorescent supermarkets. Why don't these places have policy's like Stew Leonard's? "Rule #1 The Customer is Always Right, Rule #2 If the customer is ever wrong, reread rule #1!" How awesome is that? Does living in an outer borough of Manhattan doom me to a life of terrible customer service? Even at the cash register at one of the stores THERE IS A TIP JAR AT THE REGISTER. And most of the time I AM THE ONE BAGGING MY OWN GROCERIES. If you think this is a rant. IT IS.
The only tip I will bestow on you, glorified bodegas of the outer boroughs, is tell your staff to look up, make some eye contact, say hi and tell me how much money I owe. And I will continue the fight to get a Trader Joe's in my area. Thank you.
I'm stuck with C-Town and Associated. Depressing wastelands where maybe the produce is edible and the baking section is tucked in some unknown corner only accessible by shimmying past freezer doors and mops. I place great value on customer service. A few days ago I went to C-Town and said a friendly "Hi" to my cashier. Nothing. "How are you doing?" Nothing. She wouldn't even tell me how much I owed. As I left "Thank you." NOTHING. Today I returned to said establishment and received the same icy demeanor. I couldn't see the screen so it was a mystery as to how much money I actually owed. I'm going to kill them with kindness. Mwahah.
This may be naive of me but, what has happened to customer service? Even a friendly greeting, a 'hello, how are you?' The lack of engagement between myself and the staff leaves me who loves to interact with people sad and lonely. Sad and lonely roaming the aisles of overly fluorescent supermarkets. Why don't these places have policy's like Stew Leonard's? "Rule #1 The Customer is Always Right, Rule #2 If the customer is ever wrong, reread rule #1!" How awesome is that? Does living in an outer borough of Manhattan doom me to a life of terrible customer service? Even at the cash register at one of the stores THERE IS A TIP JAR AT THE REGISTER. And most of the time I AM THE ONE BAGGING MY OWN GROCERIES. If you think this is a rant. IT IS.
The only tip I will bestow on you, glorified bodegas of the outer boroughs, is tell your staff to look up, make some eye contact, say hi and tell me how much money I owe. And I will continue the fight to get a Trader Joe's in my area. Thank you.
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