Canoe last night.....

BroadHopper · 04-22-2010, 01:05 PM

I've been getting pretty decent steaks at Avery's in Lakeport. You should give it a try. Patrick's is also good for steaks.

I have seen the owners at Patrick's pitch in whenever there is a shortage. I even seen Alan Beetle bus tables! That is a true dedication to the business. I have been in too many restuarants where the managers / owners are sitting around while the help are on overdrive!

To me dedication and compassion is what makes a business.

MikeF-NH · 04-22-2010, 01:17 PM

I just love the Canoes BIG seafood chowder so I brought my 11 year old son there for it last week (he's a chowder lover too). The base flavor was still there but it was WAY over salted...I'm getting thirsty just thinking about it. We didn't send it back but probably should have...the chef needs to taste dishes when they are individually crafted like the chowder before sending them out. That said, one misstep doesn't send me packing...he will get another chance.

I would expect spotty service this time of year. Ownership simply can't staff for a full dining room based on "hope" and so you will have some long waits. What the owner should be doing is limiting how many people can sit based on wait staff (not restaraunt seating capacity) and have people sitting in the waiting area and explain why AND except reservations. This way he won't lose the faith of the locals and locals just have to understand how this works and call in first if they want to be seated immediately.

As for the steak...there should be no excuse. A chef has to know the customer is paying $24 for a steak and send a $24 steak out or EXPECT it to come right back. If I got a $24 grizzly steak, I would ask for the manager on the spot and say "before I send this back, I want to make sure I'm being reasonable...do you feel comfortable charging $24 for this steak?"...if he says yes, I say "check please" and never come back. If he says no, I expect him and the chef to have a serious talk about the chefs future while a NICE steak is prepared for me and I get a complimentary cocktail while I wait.

04-22-2010, 01:05 PM	#1
BroadHopper Senior Member Join Date: Oct 2004 Location: Laconia NH Posts: 5,667 Thanks: 3,282 Thanked 1,132 Times in 814 Posts	Steaks I've been getting pretty decent steaks at Avery's in Lakeport. You should give it a try. Patrick's is also good for steaks. I have seen the owners at Patrick's pitch in whenever there is a shortage. I even seen Alan Beetle bus tables! That is a true dedication to the business. I have been in too many restuarants where the managers / owners are sitting around while the help are on overdrive! To me dedication and compassion is what makes a business. __________________ Someday may never be an actual day.

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04-22-2010, 01:17 PM	#2
MikeF-NH Senior Member Join Date: Apr 2009 Posts: 320 Thanks: 2 Thanked 120 Times in 80 Posts	I just love the Canoes BIG seafood chowder so I brought my 11 year old son there for it last week (he's a chowder lover too). The base flavor was still there but it was WAY over salted...I'm getting thirsty just thinking about it. We didn't send it back but probably should have...the chef needs to taste dishes when they are individually crafted like the chowder before sending them out. That said, one misstep doesn't send me packing...he will get another chance. I would expect spotty service this time of year. Ownership simply can't staff for a full dining room based on "hope" and so you will have some long waits. What the owner should be doing is limiting how many people can sit based on wait staff (not restaraunt seating capacity) and have people sitting in the waiting area and explain why AND except reservations. This way he won't lose the faith of the locals and locals just have to understand how this works and call in first if they want to be seated immediately. As for the steak...there should be no excuse. A chef has to know the customer is paying $24 for a steak and send a $24 steak out or EXPECT it to come right back. If I got a $24 grizzly steak, I would ask for the manager on the spot and say "before I send this back, I want to make sure I'm being reasonable...do you feel comfortable charging $24 for this steak?"...if he says yes, I say "check please" and never come back. If he says no, I expect him and the chef to have a serious talk about the chefs future while a NICE steak is prepared for me and I get a complimentary cocktail while I wait.

The Following User Says Thank You to MikeF-NH For This Useful Post:
Lucky1 (04-22-2010)