Archive for the ‘Reviews & Dish’ Category

I’ve been “outed” by social media.

Monday, January 18th, 2010

Outed

It’s no big news that folks are getting more savvy to monitoring their brands on social media. Even the little guys.

On a recent food-binge Sunday (Metro, The Mission, Caffe Boa, Classic Italian, Caffe Boa again,) we chose Classic Italian Pizza for dinner. As usual, I checked in via Brightkite (which updates both my Twitter and Facebook statuses.) I happily tweeted praises and photos of our perfect pies.

Halfway through the meal, a young waitress stops by our table and asks, “Which one of you is Ty?”

I sulk in my seat and slowly raise my hand.

She smiles and explains that the owner was monitoring my activity from home. He called and asked her to find out who I was. Yikes!

Another example: This past weekend, I was downtown at Hanny’s during another binge night (Hanny’s, The District, and St. Francis.) I checked in with Brightkite and ordered a classic Sidecar.

The drink earned my signature and dreaded “Cocktail Abortion” tweet (too much Cointreau turned it into a froo froo sweetsie drink.) It’s a nasty tweet, I know.

Disclaimer: Here’s where I speculate… but my observations were confirmed by my cocktailing friend.

A few minutes after the tweet, we saw the server and bar staff pointing our direction and talking. Sure enough, the server appears minutes later with two new cocktails for us.

His explanation was awkward as he nervously set down the glasses. He claimed that the bar mistakenly made extra drinks of our exact order. No charge.

We thanked him and he walked back to join the bar staff as they watched us drink the reattempted offerings.

Coincidence? Or maybe I was just over-sensitive from my recent “outing” at Classic Italian. I’ll never know because I didn’t ask. I was pretty freaked.

Regardless, I’ve prepared myself for future incidents resulting from my public eating & tweeting. I’ll be ready to stand by my comments. I’m sure as hell not a journalist, but it’s probably a good idea for me to establish ethics and rules of engagement with businesses, owners, etc.

I’ll be ready next time. Bring it on.

Do you have a similar story?

P.S. Jay W., I know you stalk me too. :-)

Screw heaven, send my spirit to Space Massage Studio.

Tuesday, January 12th, 2010

Space

“60 minutes felt like 60 luxurious hours.” No joke. We’re talking serious man-hands in a good way.

I’m a rare Yelper, but I couldn’t resist spreading the word on Space Massage Studio. Local twitteratti  tweeter and new friend John Hill (@spacephx) is set to capitalize on massage/spa treaments in the coveted Arcadia neighborhood.

Read the full review on Yelp and be sure to visit Space Massage Studio for killer kneck rubs and more.

“Tell him Large Ty sent ‘cha!”
(Unnecessary Pee-Wee Herman reference.)

Take the cash, but not critiques?

Monday, December 28th, 2009

SoundsLike

Why do many restaurants expect diners to spend money during the first few months of operations yet don’t feel its fair to review them from the get go? Supposedly they need at least 3 or so months to smooth out the kinks.

First time restaurant owners, chefs, etc… maybe I can understand. But those who’ve been in the business for years, I don’t get it.

I know, I know… “What about new staffing, new menus, ordering mishaps, and every other unpredictable disaster that happens when you open a restaurant?”

Think about a symphony performance. Opening night is “review night.” You’ve got only one chance to impress the critics on the first try, otherwise ticket sales will suffer for the remaining handful of gigs.

Eric EATS OUT has a great post about the new FnB Restaurant in Scottsdale where he highlights the successful opening night. Granted, the staff and the space are small but it sounds like the joint pulled it off quite nicely.

Yes. A “family and friends” pre-opening night is definitely a good idea to work out “kinks” in a new space just like a music ensemble has at least one on-stage dress rehearsal to test acoustics, adjust seating, etc. (No paying audience of course.)

Why is it OK to take the cash, but not the critiques?

What say you, restaurant folks?