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Bonefish Grill-Westminster, CO


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Yes, I know this is one of those barn-sized chains, but we decided to check it out since a couple from Westminster sitting at Frasca's salumi bar highly recommended it and said that everything they had tried there was great. Surely someone that appreciates Frasca wouldn't B.S. me, would they? Granted, they said they've been to Frasca only twice in almost two years, but if they have enough sense to seek out our own local temple of gastronomy occasionally, then they are surely not clueless yokels, right?

 

I Googled it in advance and found that the Westminster location at Hwy 36 and Church Ranch next to the equally gigantic, new BJ's Pizza is the first Colorado outpost for this Florida-based chain. One step inside and it made me realize why I avoid chains. First, we were handed one of those cheesy pagers while waiting for a table (but at least it wasn't one of the dorky, light-up coasters). Next, my ears immediately picked up on the extraordinarily bad piped-in music. I was transported back to my dentist's waiting room in the 70's, leafing through Dynamite magazine and Highlights for Children while being aurally assaulted with pan flutes and amateur-ish sax solos. Make it stop.

 

The bar area TVs were curiously tuned to poker and Emeril. We were led through a boring rectangle of a room to the only unoccupied table in the back corner by the restrooms. It soaked in quickly that it's the small details that places like this overlook. Things like having cheap vinyl tablecloths and still covering them with a layer of butcher paper. At least there weren't crayons on our table, although the Alessi salt and pepper containers with built-in grinders like you see on the shelf at King Soopers were tacky enough. They were still putting down the fresh paper when we arrived at our table. The hostess held on to the check left by the previous occupants while the paper was replaced and then sat the check back down on our table and walked off. It was retrieved several minutes later by our perky server, who gleefully asked if we had ever been to their establishment before. I had to admit that no, we had never been before, knowing full well that I was about to receive a peppy run-down of their menu, as if I could apparently not see for myself that they feature Coke products and plonk like Kendall Jackson, Beringer, and Ecco Domani. (Note: When the "Classic Whites" section of the menu contains TWO white zinfandels, you know you are in trouble.)

 

I opted for San Pellegrino sparkling water, which was poured into a small wine glass and was never topped off by our server (again, small details). I was further transported into Dining Hades by noting that their side items are located in a section of the menu called "Awesome Side Items." This made us both think of the restaurant with flair in "Office Space."

 

We split some crab cakes to start and they actually had a nice flavor (although they disintegrated on contact with a fork). You have a choice of a house or Caesar salad with your entrees and we both went with the Caesar, although they brought the Mr. a house version by mistake initially. While we were eating the salads, our server brought out some bread and a dish with basil pesto in the center. She asked me to hand her the container of olive oil and then proceeded to shake the dish back and forth to mix the oil with the pesto, spilling a bit in the process as you might expect.

 

The entrees arrived with no apologies while we were still finishing our salads, and the runner stood waiting for us to move our salads out of the way so she could set the entrees down. Nice.

 

We were asked by our server if she could bring us anything else. Yes, a fork would be nice, please, as the previous two were used and retrieved.

 

I had the recommended Imperial Tilefish from their specials menu (stuffed with shrimp, crab, and scallops). It was a rubbery clump that was supposed to be topped with a lemon/caper/herb sauce, but I didn't really detect any of those items (or crab either, for that matter). The accompanying potatoes au gratin I selected as my "awesome" side were dry and significantly less than awesome. The plate also included some zucchini slivers with tomatoes.

 

The Mr. fared better with the rainbow trout topped with mango salsa. His "awesome" side was garlic mashed potatoes. If I ever find myself dragged there again, I would go with one of their grilled fishies (trout, halibut, tilapia, grouper, salmon, seabass) topped with the mango salsa. Since the crab cakes were good, it might be worth sitting at the bar and splitting some apps and drinks in the future, but I have no desire to revisit the dining room. Why pay $19.80 for mediocre tilefish when I can get superior fish at Frasca or Jax or any number of places for around the same price and have the added benefits of more professional service and a nicer atmosphere? Plus I know that the Frascans won't bring me out domestic jug wine. I know that picking on chains is like shooting fish in a barrel, but if the chain steakhouses like Capital Grille can serve up tasty fish dishes, why can't a place that actually specializes in seafood? (Incidentally, if you go the beef route at Bonefish, you'll be getting USDA Choice instead of Prime.)

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Yes, I know this is one of those barn-sized chains,

 

Ummmm, no.

 

I'm intimately familiar with what is the 100th restaurant in the entire United States. However, don't confuse theirr identity with the sister restos under the corporate umbrella.

 

but we decided to check it out since a couple from Westminster sitting at Frasca's salumi bar highly recommended it and said that everything they had tried there was great. Surely someone that appreciates Frasca wouldn't B.S. me, would they? Granted, they said they've been to Frasca only twice in almost two years, but if they have enough sense to seek out our own local temple of gastronomy occasionally, then they are surely not clueless yokels, right?

 

I Googled it in advance and found that the Westminster location at Hwy 36 and Church Ranch next to the equally gigantic, new BJ's Pizza is the first Colorado outpost for this Florida-based chain. One step inside and it made me realize why I avoid chains. First, we were handed one of those cheesy pagers while waiting for a table (but at least it wasn't one of the dorky, light-up coasters).

 

My apologies on being busy business wise. After all, isn't a resto in biz to be busy and make a profit??? And honestly, the decor actually works to dismissing a "corporate" cookie cutter atmosphere, setting tone and style.

 

 

Next, my ears immediately picked up on the extraordinarily bad piped-in music. I was transported back to my dentist's waiting room in the 70's, leafing through Dynamite magazine and Highlights for Children while being aurally assaulted with pan flutes and amateur-ish sax solos. Make it stop.

 

You were reading Highlights listening to Style Council? (Our Favourite Shoppe has the hit I'm referring to) Hmmmmmmmmm. Amateurish? I suppose that is why all those royalties are paid to those 'amateurs' !!! (lol)

 

The bar area TVs were curiously tuned to poker and Emeril. We were led through a boring rectangle of a room to the only unoccupied table in the back corner by the restrooms. It soaked in quickly that it's the small details that places like this overlook. Things like having cheap vinyl tablecloths and still covering them with a layer of butcher paper.

 

Those "cheap" vinyl isn't cheap by any sense of the word. Custom ordered and custom cut to size, and are a base for many a table throughout many a resto from shore to shore.

 

Current market trend. Suffer the appeal to the masses while that company makes millions....

 

At least there weren't crayons on our table,

 

Cause you didn't drag young children to sit through a multi coursed dinner....

 

although the Alessi salt and pepper containers with built-in grinders like you see on the shelf at King Soopers were tacky enough.

 

So you'd rather stail, diner pepper and nasty salt shakers? They are at least offering you fresh ground, even if it is from whole, mixed peppercorns and sea salt crystals... geesz.

 

They were still putting down the fresh paper when we arrived at our table. The hostess held on to the check left by the previous occupants while the paper was replaced and then sat the check back down on our table and walked off.

 

Again, what were you expecting? The resto specialises in HIGH VOLUME. Duh!

 

It was retrieved several minutes later by our perky server, who gleefully asked if we had ever been to their establishment before. I had to admit that no, we had never been before, knowing full well that I was about to receive a peppy run-down of their menu, as if I could apparently not see for myself that they feature Coke products and plonk like Kendall Jackson, Beringer, and Ecco Domani. (Note: When the "Classic Whites" section of the menu contains TWO white zinfandels, you know you are in trouble.)

 

Snob. :( I don't find it in anyone's best interest to judge another by their preference in wine. Did you ever remember that you were going to a chain restaurant? At least a better upgrade was offered in a core, progressive wine list. If you noticed, there were a featured wine list for that evening and a separate reserve wine list (in print as an additional offering on the regular menu) for those that enjoy the fermented grape. Those options, accidentally, overlooked????? :(

 

I opted for San Pellegrino sparkling water, which was poured into a small wine glass

 

interupting only to note the idea that chilled, bottled water should be tended to similarly to chilled white wine -- not in lumpy, ice filled glasses but elegantly in an appropriate glass for some beverage served at the same temp.

 

and was never topped off by our server (again, small details). I was further transported into Dining Hades by noting that their side items are located in a section of the menu called "Awesome Side Items." This made us both think of the restaurant with flair in "Office Space."

 

We split some crab cakes to start and they actually had a nice flavor (although they disintegrated on contact with a fork).

 

They are merely crab meat without filler. To most that is a bonus.

 

You have a choice of a house or Caesar salad with your entrees and we both went with the Caesar, although they brought the Mr. a house version by mistake initially. While we were eating the salads, our server brought out some bread and a dish with basil pesto in the center. She asked me to hand her the container of olive oil and then proceeded to shake the dish back and forth to mix the oil with the pesto, spilling a bit in the process as you might expect.

 

That clumsy oalf! Oy! Fire her!

 

The entrees arrived with no apologies while we were still finishing our salads, and the runner stood waiting for us to move our salads out of the way so she could set the entrees down. Nice.

 

Damn. Those plates are hot sweetie. Ever carry a plate to the far end of the diningroom to try to be patient while experiencing second degree burns that need to be medically treated while a guest fiddles? Not saying that you were, but take a walk in a server's shoes and dine out with better nuances in the future.... Just a thought....

 

We were asked by our server if she could bring us anything else. Yes, a fork would be nice, please, as the previous two were used and retrieved.

 

I had the recommended Imperial Tilefish from their specials menu (stuffed with shrimp, crab, and scallops). It was a rubbery clump that was supposed to be topped with a lemon/caper/herb sauce, but I didn't really detect any of those items (or crab either, for that matter). The accompanying potatoes au gratin I selected as my "awesome" side were dry and significantly less than awesome. The plate also included some zucchini slivers with tomatoes.

 

The Mr. fared better with the rainbow trout topped with mango salsa. His "awesome" side was garlic mashed potatoes. If I ever find myself dragged there again, I would go with one of their grilled fishies (trout, halibut, tilapia, grouper, salmon, seabass) topped with the mango salsa. Since the crab cakes were good, it might be worth sitting at the bar and splitting some apps and drinks in the future, but I have no desire to revisit the dining room. Why pay $19.80 for mediocre tilefish when I can get superior fish at Frasca or Jax or any number of places for around the same price and have the added benefits of more professional service and a nicer atmosphere? Plus I know that the Frascans won't bring me out domestic jug wine. I know that picking on chains is like shooting fish in a barrel, but if the chain steakhouses like Capital Grille can serve up tasty fish dishes, why can't a place that actually specializes in seafood? (Incidentally, if you go the beef route at Bonefish, you'll be getting USDA Choice instead of Prime.)

 

 

 

Aside from all of the above deconstruction: blah, blah, blah. Too late to blend the details together.

 

The "lame" music as you call it I found varied and decent. It included some rare stuff as Style Council -- who knew??

 

Outback, the parent company, serves up USDA Choice FYI. Flemings (a sister under the corporate umb) serves PRIME. Why would a BFG be expected to that level? It is, after all, better casual dining and certainly not *fine* dining.....

 

Mediocre, feh. The fish is flown in fresh daily, so there. If it was mediocre, then blame mother nature.

 

BTW, the service is team oriented. A food runner brought your food, so how would they know that another team bussed your lax butter knife or extra forks you left on your app/salad plate course, unless you asked? Your server is solely there to sell you, and that is it.

 

Let me guess -- you are what is oft referred to as a 'camper'??????! :( Entrees come out at an amazing 17 minute ticket time (understand heart of the house and you'd be amazed). If you lollygagged at a high volume venue, well then..... The place is designed in Florida for high volume and high turn over. Dining can be done in that time table.

 

 

 

 

 

Such a harsh and rude assertion that this place is Red Lobster. I find it nearly irresponsible.

 

 

 

edit: tried to find the fixable formatting tag..... !! GRRRRRRrrrrrr!

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You're a little bit defensive about a sub-par chain, aren't you? Sounds like you work there or have friends that do.

 

Have you been to the specific Westminster, Colorado, location that I posted about? Or are you making assumptions based on experiences at other locations?

 

My point is that even compared to other chains, this place is a joke, and I posted because I didn't want any of my fellow Denver-area foodies to be fooled into stepping foot in there. If I'm a "snob" because I have higher standards for a place where I'm paying around $20 an entree, then so be it. I'd rather go to a local place for superior service, a more comfortable atmosphere, and better-prepared seafood dishes.

 

And no, we're not "campers." We're busy people, and my husband isn't very chatty in public and...Why am I bothering to respond to this? You obviously have some sort of deep connection to this restaurant.

 

Places like Bonefish are obviously popular, but then again, so is Branson, Missouri. Same clientele.

 

You're right--this place isn't Red Lobster. The service is much better at Red Lobster.

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You're a little bit defensive about a sub-par chain, aren't you? Sounds like you work there or have friends that do.

 

Have you been to the specific Westminster, Colorado, location that I posted about? Or are you making assumptions based on experiences at other locations?

 

My point is that even compared to other chains, this place is a joke, and I posted because I didn't want any of my fellow Denver-area foodies to be fooled into stepping foot in there. If I'm a "snob" because I have higher standards for a place where I'm paying around $20 an entree, then so be it. I'd rather go to a local place for superior service, a more comfortable atmosphere, and better-prepared seafood dishes.

 

And no, we're not "campers." We're busy people, and my husband isn't very chatty in public and...Why am I bothering to respond to this? You obviously have some sort of deep connection to this restaurant.

 

Places like Bonefish are obviously popular, but then again, so is Branson, Missouri. Same clientele.

 

You're right--this place isn't Red Lobster. The service is much better at Red Lobster.

 

 

No need to come off with a tone of personal condescension or snottiness there rlm.

 

Defensive? Maybe a tad, however it is because, I will repeat, I know the operation of this restaurant rather intimately. They, BFG, must be doing something right as one of the fastest growing concepts in the US....

 

At the top of this year’s list, replacing Smokey Bones BBQ, is Bonefish Grill, a seafood concept from Outback Steakhouse, which has also three other concepts on the list: Roy’s (#4), Carrabba’s Italian Grill (#27) and Fleming’s Prime Steakhouse (#7). A relatively new concept, Bonefish grew from 4 units to 15 units last year, with system-wide sales of $24 million. Because of its small base, that $24 million represents a 700 percent growth in sales.

 

Because Bonefish nearly quadrupled its units, one might be concerned that it’s growing at a dangerous rate. Derrington doesn’t think so. "Outback has traditionally grown its brands at a controlled, but rapid rate," he says. "When we look at Bonefish, we see no significant change in operating fundamentals or customer experience. We expect to see the concept continuing its strong expansion push."

 

Powerhouse Growth Chains

 

 

 

I find your posting brinking on spitefully harsh, which I find a tad irresponsible. But it may illustrate/speak volumes about you yourself! :(

 

$20 an entree isn't expensive by any sense of the imagination, and in fact most of the core menu entrees are cheaper than that. I understand everything is made from scratch, in house and are not already prepared, frozen products from such food purveyors as Northern Haserot/Sysco, etc. The goat cheese is real, they use real demi and even make their own chocolate ganache.

 

The location in Colorado isn't any different than any other store, as you must understand the concept of corporate culture. Anyone, anywhere within that corporate chain can step in no matter where they were originally trained or worked previously within the whole OSI family.

 

 

A side note, to temper, if it will.... I believe this Colorado location has been open less than 2-3 months. In fact, it has so recently opened I bet "Grand Opening" printed material can still be found in some cupboard within the store.... OSI tends to crash course, intensely train their personnel at an almost military feverish pitch, and, well, it can be rather overwhelming. Those kids waiting tables are new, still learning to identify, visually, the difference between a piece of halibut from sea bass and how everything is plated. So your server splashed olive oil on the cotton? Did it get on you? Did that small, clumsy splash ruin your whole night? By communicating your need for replacement silver was that so awful? Hell, at least the service staff removed what was dirtied/used from the table! Feh.

 

On a tangential note, I find it a new interesting problem with those chains that strive for quality and "better" dining options, but at a very reasonable price. The expectation of exceptionally polished service that one would find at a resto that offers prix fixe/degustation menus -- but the catch is: (!) the clientele aren't necessarily the same ones patronising such (sure, there are, but over all appeal of chain dining applies here), but expect that sort of experience at less than or about $20 a plate.... *

 

 

 

Right. Back to this -- even a paid food critic knows better than to visit and splash up a nasty review in that infant stage of a newly opened establishment. :(

 

 

 

 

*Roughly banged out, pressed for time.

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$20 an entree isn't expensive by any sense of the imagination, and in fact most of the core menu entrees are cheaper than that. I understand everything is made from scratch, in house and are not already prepared, frozen products from such food purveyors as Northern Haserot/Sysco, etc. The goat cheese is real, they use real demi and even make their own chocolate ganache.

 

it certainly is pretty expensive here in our region where our best restaurant has entrees starting at $17. as for making things in-house, that's creditable but it would be better still if it were tasty.

 

but yes, you're absolutely right about the evil, embittered rlm.

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BEANSIE! :(

 

 

Hey baby.

 

it certainly is pretty expensive here in our region where our best restaurant has entrees starting at $17. as for making things in-house, that's creditable but it would be better still if it were tasty.

 

but yes, you're absolutely right about the evil, embittered rlm.

 

 

re: the tasty part of your post

 

Heard. But sometimes the cow was just a tough old bird and other times it is simply divine and melts in your mouth.

 

Why wouldn't same, loosely, be true of a fish? Or a crab?

 

 

re: expensive issues

 

hmmmmmm. I'm in a crappy city and that is considered fairly affordable for the product being served. (Even in comparison to other independents/chains that may be considered competition, offering similar cuisine). Interesting.

 

 

However, I still find it interesting that there is a growth in the market of small chains that are successfully elevating the level of quality and/or commitment to elevate from that of some other, older chains that are the butt of many a dining joke. (we can all name a few of these chains, right?)

 

 

Rats. I'm addicted (to message board culture :( ) and really am, now, running late with my schedule for the day. My apologies if the thoughts appear random and jaunty.

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No need to come off with a tone of personal condescension or snottiness there rlm. Defensive? Maybe a tad, however it is because, I will repeat, I know the operation of this restaurant rather intimately. They, BFG, must be doing something right as one of the fastest growing concepts in the US....

Powerhouse Growth Chains

I find your posting brinking on spitefully harsh, which I find a tad irresponsible. But it may illustrate/speak volumes about you yourself!

 

Ah, that's the beauty of the internet. It allows you to make erroneous assumptions about people you've never met before. Although I AM evil to the core. :(

 

It's all about expectations. If I'm at a joint called Ernie's Catfish Shack where my entire meal is fried and costs less than $10, I don't expect to be served fine wines in Riedel crystal. I expect a glass of sweet tea served in a Mason jar. And I love places like that! Correspondingly, if I'm at a place that purports to be nicer and is charging me around $20 an entree, my expectations are a little different (even if it's a chain). Even my husband, who is far more charitable than I am and would never spend time posting on food boards, said at the end of our meal at Bonefish, "You know, this was really disappointing."

 

Where I'm coming from is that it's frustrating to see people refuse to get outside their comfort zone and try new things or support local businesses instead of the cookie-cutter chains. Why pick up Sutter Home white zin if you can try a non-pricey chard. from the Macon for around $10? Why continue to buy Kraft grated parm in the green shaker when the real stuff is readily available these days even in Bum-cluck, Mississippi? Why go into a specialty cheese shop and whine about how there isn't any Havarti with dill in the coolers--only this "weird" stuff called Hoch Ybrig? (That one was for you, CheeseMonger.) Why go to Taco Bell repeatedly when there are infinitely better options available from street corner burrito vendors and taco trucks? [incidentally, the best tamales I ever had were purchased out of the back of someone's VAN in Austin, Texas.] That's not snobbery--that's called expanding your horizons. Popular does not equal quality. Money has little to do with it. I've worked with plenty of people making six figures that see Applebee's and Olive Garden as their first and only choices for places to dine on special occasions like anniversaries.

 

Moreover, we weren't offered the "reserve" wine list that you mentioned. You'd think this would be placed on the table by default or offered by a server if they really want to sell these wines. It's just as well, as we watched the amateur-ish wine service at other tables and decided it wouldn't be a wise choice to order any wine there. If I can't trust them to pour me water in a glass that's not sticky, then what am I supposed to think about their wine buying and storage capabilities?

 

It's interesting that you immediately assumed from my description of cheesy 70's music that I was referring to the Style Council. I would have actually killed to hear "My Ever Changing Moods" after enduring what sounded like Kenny G. in a car wreck with Celine Dion and John Tesh.

 

And yes, I understand "the concept of corporate culture," having worked at corporations with around 70-80K employees globally. That's probably why the corporate feel of places like Bonefish is off-putting to me.

 

No, our server didn't splash olive oil on the cotton. It was on the butcher paper on top of the vinyl. I think their customer base is comfortable with the vinyl tablecloths since it reminds them of the interiors of their Camaros. (Yes, that's a joke. Or I'm just being evil again.)

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rlm, now you have to try the seafood restaurant in the Bass Pro Shop at Stapleton. I'm guessing it's the same as Bonefish, but you never know. Well, I'll never know, since I probably will never go there, but you might know.

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rlm, now you have to try the seafood restaurant in the Bass Pro Shop at Stapleton. I'm guessing it's the same as Bonefish, but you never know. Well, I'll never know, since I probably will never go there, but you might know.

 

Is that the one at I-70 and I-270? It could be time for a Scary Field Trip. Who knows--it might even be good. What's the place called? Do I actually have to enter the Bass Pro Shop to eat there?

 

You know, when I write posts with half-jokey references of being reminded of reading Highlights for Children in my dentist's office in the 70's, maybe I should sprinkle three thousand smileys throughout the post.

:( :( :( :( :( :( :( :( :D :D :( :( :( :( :D

Smileys are like the sitcom laugh-track of the internet, I guess, and people get confused without seeing lots of them. [is she a bitter old bitch? A disgruntled former employee? A junkie who didn't get her last fix?]

 

Well, the answer is "all three," of course.

 

[is it "smileys" or "smilies"? Anyone? Bueller?}

 

[Oh, well. It's still fun winding people up.]

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So I guess it turns out that you DO work at Bonefish:

Linky

 

Instead of saying you're "intimately familiar" with the place, you should have fully disclosed on a thread where you're defending them that they are your current employer. Some of us mainly read our local threads and don't have time to keep up with the general ones.

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What's this Hoch Ybrig stuff? I just wanted some Swiss cheese! :(

 

Sorry, beans, what seems over the top is your defense of yet another crappy chain restaurant. It's in some top list of powerhouse restaurants? Big whoop. Quantity versus quality, babe- does that translate? Even Wang Chung sold a million records, but it doesn't make them good, and appealing to the lowest common denominator rarely translates into quality.

 

I found rlm's report to be fair, and she obviously went to great pains to find anything positive about her experience.

 

Your response, choppy as it was, sealed the deal, and added bad attitude to the bad food and bad service list. Every one of your defenses was so out of the realm of decent dining, it was astounding. And for $20 mains? Please, don't charge like fine dining when you are basically Olive Garden concentrating on seafood. And, you are proud of the 17 minute order to table? Receiving your main on top of your app is a bonus? Who knew? There are much better areas on which to concentrate than how fast Bonefish can flip a table, but those aspects are quite obviously not the focus, which is why real food lovers may feel Bonefish's misson is mis-directed.

 

Based on your post alone, I would say that Bonefish is concentrating on all the things that are destined to make it a bad restaurant. Not once did you mention food quality, preparation, attention to detail, other than to defend bad aspects of these by indicating that the wait staff were bound to be ignorant.... um, that's unacceptable after 3 months. What? are they on a "learn one ingredient/month plan""?. You mention how fast it was, and how fast growing they are, which only makes me sad for the state of american dining. rlm did, however, make one fatal mistake. She decided to give Bonefish a try, a mistake I won't be making, based more on the attitude of "beans" than her review.

 

So, given the mediocrity, I'm sure you'll make millions. Nobody ever went broke underestimating the American Public (adapted from H. Mencken).

 

Now, everybody have fun tonight, everybody Wang Chung tonight.

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Doesn't anyone appreciate the point I made about even a *paid* restaurant critic has the sense not to rip one on a resto that is in its infant stages of opening. Or does that even matter to you vehemently aggressive sorts? Irresponsiblity! Ethics! Anyone in the biz understands they are still with training wheels, so give them the chance to be on their own two feet. I think it is the general tone of exceedingly high expectations. So who made those expectations? You did yourself, hence from a standpoint you were inflexible to go with the flow and in a manner, let your ownself down! :(

 

That poor server that did your bread presentation, spilling onto the cotton -- how awful!!! :(

 

 

 

I will stand behind what I've posted. $20 an entree is far from expensive in the food and beverage world. Any other regular posters in the biz feel that is expensive??? (lol)

 

At least BFG doesn't serve up platters or fried fish extravaganzas as does the cheered Red Lobster.

 

Address the issue I brought up on my interest on how a chain that is committed to elevating expectations but sometimes face disgruntled diners that feel that their extremely reasonably priced entree was expensive = Charlie Trotter fine dining. Oy! Sorry, that stretch can't be bridged!!! :(

 

Really (!), how many hoops does one have to jump through to please every taste, preference and palate? Understand the nature of the beast and act accordingly, eh? Folks, you walked into a better, casual dining establishment. The "cotton" is the cotton content paper covering your vinyl protected table. Get over yourself with your expectations for a $20 entree in the vast world of food and beverage, honestly!

 

 

 

Go ahead with your power trip trounce. Feel good about yourself, if that is what you need.....

 

I simply retorted with the corporate tow line, as would what else would be expected? So who is being exceptionally or over the top rude here in this internet community? So clever you foiled me out on such a small (relatively speaking, no offense here) message board with such an old post! :(

 

So I guess it turns out that you DO work at Bonefish:

Linky

 

Instead of saying you're "intimately familiar" with the place, you should have fully disclosed on a thread where you're defending them that they are your current employer. Some of us mainly read our local threads and don't have time to keep up with the general ones.

 

 

On an odd motivation to respond, you not reading up on current posts within this community is your own issue.

 

Farbeit it being me being on the end of a rudely pointed, accusatory finger that I haven't been forthright. Understand semantics? Inference? Tangential zetetics?

 

 

 

Meh. Why would I care to an anonymous, on line persona that admittedly doesn't know much more than their Colorado forum?????!!! :(

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