Nadia's

[upthesaukee]

Has anyone eaten at Nadia's in Gilford between Shop& Save and Shaw's. It doesn't ever seem to be crowded...wondering about the food.

[Charlie T]

I was seated at Nadia's once. I ordered a italian meal and was served pasta with what appeared and tasted like campbells tomatoe soup on it for sauce. It was covered in grated cheese( which I had made a point of telling the server not to do). I complained to the "manager" who tried to make me feel like my distaste for the food was a insult. I left never to return. My guess is that if as you said the place always seems empty, there is good reason for it.

[Brian]

We went there once in 2001 and have not been back since.

[Pepper]

I have to rate Nadia's with a huge thumbs up. From the appetizers to the entrees the food is first rate, and each meal is cooked-to-order. Menu items are truly Italian (as opposed to American-Italian). It's important to really read the menu, because if you expect marinara sauce on every pasta dish you order, you're going to be surprised, as it appears the poster above was. However, if you appreciate truly authentic saute, you'll be thrilled to pieces. We dine there on a very regular basis, so much so that we have become good friends with the owners. We've been in their kitchen many times, and I can tell you it's immaculately clean (which is extremely important to me)! I've been there many times and had to wait as much as thirty minutes to be seated - would wait twice that much time if necessary - the food is that good. Go. Enjoy.

[Buck]

I have to agree with the other posters. This place is empty for a reason. The food is average at best and the service is slowwwwwwww! The owner is Irish and not Italian. Maybe they should try Irish food instead.

[LillithFaewen]

My husband and I dine there frequently, we had our first experience there in 1999. My daughter and her husband also enjoy Nadia's. Strikes me funny since from what I remember they don't serve pasta with marinara sauce, its not on the menu. They are not open until 4 or 5 as they only serve dinner. The man who seemed to be running the front area was Italian, and the chef who greeted us after dinner was also Italian. I don't remember either of their names unfortunately. All entree's were served with fresh salad, delicious bread, and the portions were huge. Our server was a very polite young lady who was as prompt as possible. Anytime we visit in the summer that place is swamped, and unfortunately they do not take reservations. I give them a huge thumbs up as well, every experience we have had there has been wonderful. It is definately a unique cuisine made with quality ingredients and we will continue to visit. Not to be rude, but i'm also curious Charlie T why you would visit an Italian resteraunt if you don't like parmesan cheese?

[Nadia]

Hello everyone! Before I say anything its nice to meet you all! Just like the name says, I am the Nadia of Nadia's Trattoria. I am also the chef. I've been perusing these boards every couple of months and decided it was time to come and introduce myself!

I do appreciate your comments good and bad. I am also more than willing to hear your comments or suggestions at my e-mail address ChefNadia@aol.com
Although please be forewarned, I will not tolerate rudeness. I realize this post is a little out dated but I see some things that I feel are worth addressing. Furthermore a few misconceptions....

First of all, I can assure you I am very Italian My father was born in the heart of Rome and I have visited there many times. We are not all Irish, whomever told you that is incorrect.

Second, Lillith is correct, we do not serve pasta with red sauce. Nadia's specializes and takes pride in serving authentic Italian cuisine. Nowhere in Italy do you find pepperoni pizza, mozzarella sticks, stuffed shells, or any of cuisine around here that is reffered to as "Italian". Like Pepper said, this is not Americanized food. Like Lillith said, its a unique style. Not everyone is going to appreciate it, and I understand that completely.

One of my biggest problems is--when people come in and order things that are not on the menu to begin with, and then complain about them. I usually don't have a problem with catering to whatever the customer requests, but I'm not so eager to take it back if they don't like it. My motto is, you create it, you buy it.

I have no problem with critisizm, but in order to be fair, I need you to judge on food that I serve--items that are listed on the menu. I do not have time to hear complaints about things that I don't even serve.

Furthermore, the manager your speaking of has been in this business for more than 20 years. I have a difficult time believing that A.) He reacted that way for no good reason, B.) He did nothing to remedy the situation. Charlie T, I see you have posted some other negative things about Nadia's in different threads, and I am very interested in hearing your story. Like I said, I encourage you to e-mail me at ChefNadia@aol.com so I can hear the entire story from your side.

If anyone else wishes to e-mail me, please feel free to do so. If there's anything I can do to make Nadia's more than it already is, I will do it by all means. Although I do need to know the details...what you had, what wasn't right about it, etc.

As far as the parking lot remark, our parking lot has a LOT of spaces. If that parking lot is full, know that we are packed to the maximum capacity. You may be driving by while we are closed, which is on Monday's and Tuesday's until we begin our summer schedule. Please take into consideration that we also do not open till 4 p.m.

Our staff is excellent--we are very lucky to have them. Our facility is immaculate, you could eat off the floor, and I would join you! Our food is fresh, and prepared to order, so yes, you will wait a little longer than your average place, but its worth it. We have a variety of choices, from clams to homemade meatballs, authentic pasta dishes, and nightly specials. We also have low-carb selections such as steak, and steamed haddock.

We feature imported Italian desserts and some homemade as well. I encourage you all to come and give me a try if you haven't! Give me a wave and let me know your here, our kitchen is open, you will surely see me fussing around in there!!

Our Hours Are:
Monday- Closed
Tuesday- Closed
Wednesday- 4:00-9:00
Thursday- 4:00-9:00
Friday- 4:00-10:00
Saturday-4:00-10:00
Sunday-4:00-9:00

Our Telephone Number is: 603-524-8688

We do not have a children's menu, but we will cater to them as needed.
We have a full bar, a smoking section, and a lounge.
We do not accept reservations, but if you have a large party feel free to call us 15 or 20 minutes before your arrival, and we will set aside any available table for a few minutes.
If you have any special function or event you'd like to have Nadia's cater to, please call us!!

I encourage you to e-mail me, as I don't have an awful lot of time to post on here. I do check my e-mail daily, and if you have any questions please feel free to ask. Without customers Nadia's wouldn't exist.

Our web-site is under construction right now, but when it is complete I will be sure to post the link here!

Thank you!

Nadia Corrado

[Rattlesnake Gal]

Welcome Nadia and thanks for the post.
Just wondering if there is a dress code? Every now and then we are tempted to drop in, but I am usually wearing jeans.

[Nadia]

Hello Rattlesnake Gal,

Pleasure to meet you! We do not have a dress code, anything but your birthday suit is fine

Take Care

[Paugus Bay Resident]

Thumbs up from me too! Eaten there many times. Only complaint is the increase in the size of my waistline

[Nadia]

Thanks Paugus!
Next time your in feel free to say hello! As far as the expanding waist line, I hear ya! Next time your in I'll put you to work, running around cleaning tables!

[Seaplane Pilot]

Nadia's is excellent - enough said. I see that guy from the Coliseum Restaurant in Salem NH on TV all the time, bragging about all his awards and being the best Italian Chef in the world. Let me tell you, Nadia's beats the Coliseum hands down. Try Nadia's Veal Saltimboca - it is the best you have ever had.

[cowisl]

Always had great meals at Nadia's.

[sum-r breeze]

We take my in-laws to the Lake a couple of times a Summer. We ask them where they want to eat, they always say Nadia's. The last time we had them up, my father-in-law brought some of his homemade wine for Michael (Nadia's
manager) We haven't been back to get the report on how he liked the wine but we got the same fantastic food and service as always! Michael likes to kid with him about his wine (always in Italian); He really enjoys the ribbing!
If you haven't tried Nadia's you are really missing out on some of the best Italian food around. Always good, always hot ,always fresh.

The Breeze
Wave 'cause I'll be waving back

[Nadia]

Thank you all for your wonderful comments and e-mails!! I hope you continue to visit us at Nadia's!! We truly have an awesome clientele!
Seaplane...I've never heard of the Colluseam restaraunt before? That's pretty bold of him to say he's the best Italian chef in the world--
but hey, whatever floats his boat! I've never heard of it, but I'll have to check it out sometime, although I usually don't go out and eat Italian too often

I look forward to meeting you all if I haven't already! Let your server know-I'll be sure to come out and say hello.

The veal saltinbocca is definately a hit amongst our customers. I have people who refuse to order anything else! I also do a chicken saltinbocca for people who aren't fond of veal. Even better, we just introduced a little twist on the saltinbocca, using pork medallions and smoked mozzarella cheese as opposed to proscuitto and buffalo mozzarella on the veal or chicken. The sauce is a sweet marsala base sans the sage, with shiitake mushrooms. It's yummy!

I will be sure to let Mike know you were asking for him sum-r-breeze! Mike is a character. He will surely have you laughing. It's hard to work with him sometimes because he gets you laughing so hard you forget what your doing! He has a way with people like nobody else that I know. Mike should have been a comedian, but then he wouldn't be at Nadia's!

[Lake Lady 6]

We visited Nadia's for dinner last evening and couldn't have been more pleased with the service and the food. I am not sure how long the restaurant has been under the same management but remember going to a restaurant (Italian) in the late 80's and were so disappointed we never had returned. Friends asked us to join them for dinner last evening and chose to go to Nadia's. It was wonderful. Our waiter was personable and efficient and the food (we all ordered the Lobster Ravioli) was excellent. Guess we shouldn't have waited so long to try the restaurant again but we will be back real soon.

[Nadia]

Just wanted to let everyone know as of May 1st 2006 Nadia's Trattoria will be completely smoke free. We do have a covered area in front of the building where there are benches and ashtrays, smoking will be permitted here for our wonderful customers who do smoke. If anyone has any questions or comments please let me know! I hope I posted this in the correct forum, it was a toss up between general discussion and restaurant reviews. Thank you--

Nadia

[dpg]

Nadias not authenic italian? You've got to be kidding me! Oh, by the way did I ever mention that the "D" in DPG stands for Dominic!!!

[Lake Lady 6]

Hopefully your comment wasn't in response to my message as I never indicated that Nadia's wasn't authentic Italian food. Maybe you were responding to a long ago post or just an "off the cuff" comment.

Defintely Italian and wonderful. Our own "North End" in Gilford.

[Pepper]

Not sure where the folks at dine.com get their information, but here's a link to the real website for Nadia's Trattoria : http://www.nadtratt.com/

Go. Eat. Enjoy!!!

[Nadia]

Mwahhaha. Chinese? I don't think so! I'm going to have to contact those people and get that corrected! Thank you all for a wonderful summer!

[Frank]

So I have to ask, Nadia... my wife's favorite chicken dish of all time is "Chicken under a Brick" (for any doubting readers, yes, that's what it is really called in English, despite how unappetizing it sounds ), also known as Pollo al Mattone. We've had this in various restaurants near Siena and Florence, so I know it is a Tuscan dish, and you are Roman, but is this ever served at your restaurant?

Thanks!
Frank

[SteveA]

I've heard of it... but never tried it..

I've been inspired... and will try to make this and report back!

http://www.taunton.com/finecooking/pages/c00138.asp

SteveA

PS... been to Nadia's... it is very good.. but if your looking for "American" Italian.. Pasta and red gravy, you'll be disappointed... they have "real Italian"

[Frank]

Originally Posted by SteveA

I've heard of it... but never tried it..

I've been inspired... and will try to make this and report back!

http://www.taunton.com/finecooking/pages/c00138.asp

SteveA

PS... been to Nadia's... it is very good.. but if your looking for "American" Italian.. Pasta and red gravy, you'll be disappointed... they have "real Italian"

I look forward to your posting the results! I've tried to make it and it never seems to come out quite like I want... but I am no cook.

(And just as an aside, and not that it changes the main point anyone is making about the Americanization of Italian food, but pasta with plain ole "red sauce" - marinara or salsa di pomodoro alla Napoletana - can be "real Italian" too, as it was invented there and is served in many places in Italy. But of course, the tomato itself came from America and wasn't introduced to Europe until the 1500s, so perhaps we should claim some credit for pasta with red sauce in any case!).

[Newbiesaukee]

I wasn't going to comment on this old thread, but I could never reconcile the different opinions on the food. We went to Nadia's for the first time Sunday evening and had a very favorable impression. The most important element to us in a restaurant is the food and the most important determinant of that are the ingredients. Nadia's vegetables, fish, cheese, pasta were fresh and excellent. I had haddock with saffron, asparagus baked in butter and my wife had the spinach lasagna with three cheeses ( and 3 meatballs) and all was delicious. The small fresh come-with dinner salads had a good balsamic vinegarette and the warm bread hit the spot. Everything was light and well seasoned. Both the garlic and the salt are lightly applied and, IMO, is the cause for some of responders disappointment. This is not chain restaurant heavy red sauce. One can always add salt if "need" be. The server was very pleasant and helpful and the surroundings were clean. The entrees came out at a leisurely pace, but, again, in a cooked-to-order restaurant this should be expected. It is not fast food. Anyway, now that we know the way, we will certainly return

[Pepper]

Newbiesaukee - I just knew you'd enjoy your first visit to Nadia's! So glad you finally made it there!

[Nadia]

Newbie, I'm thrilled you came to try us out! Absolutely thrilled! I'm glad you had a fabulous experience, and I hope there are many more to come for yourself and the other posters. Nadia's is a great place to come and sit back for a while, enjoy authentic Italian cuisine made to order, served to you in multiple courses, and relax.

Frank. Unfortunately we don't serve chicken under a brick. I'll bet this is a recipe from a long time ago when the Italians cooked mainly from brick ovens, and I'll bet it's good. I'll bet you we could find something else the Mrs. might like!

Lakelady, if you tried an Italian resteraunt in the late 80's it was not Nadia's. We've been open since 1996.

Frank, Italian favorites have some funny names, I don't doubt you at all. Saltinbocca literally means "jump in my mouth". Tiramisu literally means "pick me up". Thanks for the wonderful reviews and please continue to visit us at Nadia's!

[Boston Fireguy]

Last Saturday night (9/9) my wife and I stopped at Nadia's around 5:30. We were seated right away but things quickly went downhill. Our order was taken almost 20 minutes later, with the order being served about 40 minutes after that. We observed 4 other parties leaving before their meals were served due to overly long waits. As we left I overheard an aquaintence of the hostess tell her he was leaving, observing customers being told the wait for a table was 25-30 minutes (even though there were several empty tables). Problems in the kitchen was the hostess' explanation for the delays.
As for the food - we both ordered chicken parmigana. The portions were good sized but the sauce (with the tomato soup appearance) was a bit bland.
Fortunately the bread was good - and plentiful.

Nadia's is 0 - 2 with us.

[Nadia]

Boston Fireguy,
I apologize if you had a bad experience. Last weekend was an extremely busy weekend at Nadia's. The hostess your speaking of was myself. Saturday night Gretchen Wilson was playing at Meadowbrook Farms and a large crowd of guests came in at once before the concert.

We did have some guests choose to leave. Nadia's is not a good place to visit when your in a rush. Unfortunately there's not a whole lot we can do to remedy these types of situations. Like I've said before, Nadia's takes great pride in the cooked-to-order food we serve. I do not serve food that is pre-packaged or frozen. You will never hear a microwave beep in my establishment, and nor so in the future. I would rather a customer wait for a good meal then send it out so-so. I refuse to serve anything out of a can or already prepared. Thus explains the wait guests do experience from time-to-time. If I try and increase the pace, the food quality suffers, and that's somewhere I won't budge. Not only is Nadia's a bad place to be when your in a rush, you also need to consider when 100 people walk in the door at once, there may be a delay and a bit of chaos. Nothing we can't handle.

Furthermore, we do not promote a fast-food, rushed pace. Some folks have the same expectation of all places, but it really isn't so. We want you to relax, sit back, and enjoy your meal.

Friday and Saturday nights are popular nights for restaraunts, Nadia's included. If you are in a rush or starving, a packed restaraunt is a bad place to be. Guests tend to forget this sometimes, as did the guests that chose to leave. The guests that left told me they had to make it to the concert, so they had to leave. This was at 6:00. A long time customer of mine pulled me over to their table and asked me what the big deal was, that the concert didn't start until 9:00. Until last Saturday, we haven't had guests walk out for at least a year. Saturday night we had an unusually cranky, rude crowd, and I am not directing this remark at you by any means. I had a gentlemen come over to me and tell me that he had waited 25 minutes for his meal, and he was leaving. 25 minutes is not an overly-long wait. I remember being in Uno's in Tilton a month ago with a friend of mine. We waited 15 minutes for our server to come over, 10 minutes for our drinks, 25 minutes for an appetizer, and another 30 minutes for our meals. The place was 1/4 full, empty tables and all...

As far as the aquaintance your referring to, I'm not sure what your talking about, not that it matters. I had quite a few guests tell me there were empty tables in the dining room when I explained to them there would be a short wait, and I was well aware of the empty tables. I don't need anyone to point it out to me. As far as the empty tables, I can assure you I'm competant enough to run my dining room. The kitchen was backed up, and the waitstaff were also. I am not going to seat guests and have their service lacking. In order to keep the establishment running as smoothly as possible when trying to accomidate an immediate, large crowd of guests, at times I will hold parties for a few minutes before seating them. I have been in this business since I was a young child. In my experience, when people sit down, they expect and want everything right away. To seat a hungry, rushed, and sometimes cranky group of people in the midst of a "crunch" as we say in the business, is not always in the best interest of the guests or the server. The kitchen and the staff need a few minutes to catch up after being bombarded. It also shortens the time that the guests spend waiting for their food at the table, which can be frustrating for the guests, and the server. Sometimes it's in the best interest of the guests and the staff for myself to make a decision to hold off for ten to fifteen, let the guests have a cocktail, and than seat them down. Along with decreasing the amount of time they wait for their food, it increases the quality of their service--the time and attention their server can give them. It increases the chances of the guests having a much better experience overall, and that's what I strive for.

The party that I quoted 25 minutes was a large party for whom there was no seating available at that time. Everyone else was quoted 15 minutes or less.

As far as the 20 minute delay on your order being taken, if you could please PM me with the name or description of the server? Really there is no explanation for this and if that is the case then they were certainly wrong, and I apologize. If you could provide me with that information I could address the situation promptly. If I could make a suggestion to you, coming from resteraunt owners, if you have a distaste for your meal, or are unhappy with your service, please inform a manager or owner, we really WANT and NEED to know in order to improve.

I have heard comments about the red sauce having a soup like consistency before, you can see it in this thread. Red sauce served in Italy is not thick, chunky, or sweet like you'll find in the Americanized versions. Many people prefer a thick red sauce, but just as many do not. I have many customers ask me before they order dishes like the chicken parmigiana "Is the red sauce thick & chunky, because if it is, I'll opt for something else". Nadia's stays somewhere in the middle to attempt to accomidate as many tastes as we can as far as consistency. Same goes for spice and flavor. Like the above poster mentioned salt and pepper can be added as needed. A red sauce with heavy flavor is usally one from a can with many preservatives, and can be unnappetizing to many. Keeping it somewhere in the middle is the best way.

My red sauce has nothing to do with tomato soup. The finish sauce used in certain dishes like parmigiana is prepared with a touch of cream to give it a unique texture and appearance. It also compliments meat and pasta better than the average, and equals out the natural sweetness and acidity of the tomatoes. Fresh plum tomato sauce is entirely different from canned, prepared versions. Instead of tasting heavy spices and preservatives it will tend to be more mild and have a slightly acidic/sweet bite. To even it out we add a touch of cream and for more than the majority, it's a hit. Yet there are some that don't like it, your not alone, and I completely understand. It's a matter of preference.

The difference in coloration is that a red sauce that has been boiled relentlessly for steralization and in preparation to be canned/jarred has a deep red color. This is also where the thickness and chunkiness comes from. Like I've said, most red sauces are prepared with sugar and preservatives (sodium) giving them their heavy flavor. A fresh sauce will have a much lighter consistency and taste, and a completely different appearance which may startle some people.

Maybe you can visit us again when you have more time, maybe you'll choose not to. If you do choose to try us again, ask your server to request your sauce cooked just a tad more. We'd be more than happy to accomidate. Either way, thank you for visiting us, and posting your experience here. I apologize it couldn't have been a better one.

- Nadia Corrado

[Lake Lady 6]

Thanks for setting me straight Nadia. It is my loss for not finding you sooner as we truly enjoyed our meal and will be back.

[Drummer Girl]

Very well said, Nadia.

[Newbiesaukee]

Exactly the correct answer

[Boston Fireguy]

We, as several other couples/groups seated Saturday night also went to the Gretchen Wilson Concert (start time was 8 PM). If we had arrived at, say 6:30 or so you would be right to assume we were in a rush. However, we arrived about 5:30. To elaborate further on our dining experience, I asked our server what the status of our meal was about 25 minutes after placing it. The server informed us the cook(s) was just now beginning to prepare it. It was at this time we were served our salads.
Having been in the food service industry myself, I am aware of the "rushes", rude, annoying customers and the occasional help shortage. However you've got to appreciate our annoyance that particular night, what with people leaving and the appearance of a slow service night. We were not in a rush; we just like our meals served in a timely manner; other factors notwithstanding. Given the circumstances, I couldn't figure out if your 80+ minute visit to Uno's was an annoying to you: it certainly would have to me.

Perhaps our visit that night was just a fluke...

[Nadia]

I appreciate everything you've posted. It's customers like yourself that help owners to identify problems that they don't always catch right away. Seems to be the problem lies within the server in this case. I did speak to the server, his account was that two young ladies joined you and your wife a bit after 5:30, added their order to your already placed order, and you requested that the food be delivered at the same time. In his account this happened past 5:30, when the resteraunt became very busy. Before I say anything else I have to make sure we've got the right incident. What i'm trying to do is identify what the problem really is so I can fix it. It's possible he did not handle the situation correctly when two others joined your party. It's possible he was too slow in taking your order. If you were there at 5:30, your order should have been in before the rush. I'm just trying to make sense out of what's going on, I appreciate your help in this matter.

I did not mean to say you were rude, or make it seem like you were in a rush. The people that left were in an obvious rush. Sorry if that was unclear, my bad. Your posts have been discussed with the owner of this business, and I can assure you we will take action to ensure this does not continue to happen. We are discussing numerous solutions to this problem. I certainly do appreciate and acknowledge your annoyance, and I sincerely apologize for your negative experience once again.

You can also feel free to PM me with further details of this incident. The more you can tell me the more it helps me. Thank you Boston Fireguy. Your specific input and detailed comments are what helps business owners achieve more and more success.

[redc5]

I'm not sure I have ever seen someone try to defend their business as much as this. It's actually quite comical.

BTW, I've eaten here once, and the place was empty on a Sat. night and the service was really slow then also. My GF and I both decided to give it another try but haven't gotten around to it yet

[GTO]

Originally Posted by redc5

I'm not sure I have ever seen someone try to defend their business as much as this. It's actually quite comical.

BTW, I've eaten here once, and the place was empty on a Sat. night and the service was really slow then also. My GF and I both decided to give it another try but haven't gotten around to it yet

It seems to me Nadia responds to both negative and positive comments here. And when someone speaks on a public forum about one's family business, they should have every right to "defend" themselves. Shows me that she takes alot of pride in her business. If more people approached her one on one about any comments, maybe she would have more time to post in more interesting threads like the correct prononciation of the "Bahre" name.

[Nadia]

Red,
The best places are subject to the most attention, and large amounts of critisizm. I have seen some great resteraunts on this forum take a beating at times, it's not just Nadia's. I am discussing this gentlemen's experience with him so I can prevent the experience he had from happening again. Maybe your not quite grasping what exactly is going on here. Whatever it may be that you find comical about this conversation is beyond me, but if I can resolve conflicts and entertain at the same time, even better!

[redc5]

thanks for the reply Nadia, now I know not to try your restaurant again.

I'm sure you a are a very nice person, but I believe you are in need of an attitude adjustment

[Nadia]

I'm sure you a are a very nice person, but I believe you are in need of an attitude adjustment

Red, personally, I think it's the other way around. Maybe I misinterpreted your post, but I found it pretty darn rude. If you choose not to return cause of my response, that's your choice. In this great country of ours, you are entitled to your opinion and to exercise it. Thank you for doing so.

Waterbaby, thanks for your comments. I appreciate it. I hope you continue to visit us.

Weirs Guy, ditto.

Zeke, I see where your coming from. My posts are so long. I type very fast, over 100 wpm. I can elaborate too much sometimes, I'm trying to shorten my posts. Unfortunately it's a bit difficult to get to the bottom of a situation without specific details. If I have times and dates at least I can pin-point who was working the shift. Although as you said, it's not anyone's job to solve my problems but my own.

I don't want to make it seem as though I'm trying to intimidate ANYONE from posting their good or bad comments here in this thread, just because I'm here. I want you to feel free to post your experiences, and not fear that I'm going to "jump on your case" for doing so. I'm sorry if it seems that way. I can come off as a bit aggressive, it's my nature. Although I do, and will respond to any comments, good or bad. I feel it's very important for viewers to hear both sides of the story.

If you want me to acknowledge your complaint, I need details. Telling me "The service was slow" really doesn't help me. If I have dates and times I can at least know who was working the shift. If you don't want me to acknowledge your complaint, and would just like to post your experience, that's fine too.

[Nadia]

Boston Fireguy, I got a bit distracted here for a while. Back to your experience, I wouldn't neccesarily say it was all a fluke. A combination of different circumstances are what I see, yet it was a rough night. It stinks your first experience with us had to be that "one night" that every place has now and then, but that's not enough reason for me to disregard it. I do think your service was lacking substantially and I'm still trying to get to the bottom of it...thank you for opening my eyes to the situation.

In response to your most recent post, we do space courses out evenly according to wait times. The chefs will often instruct the waitstaff to hold off/speed up on salads or appetizers to ensure that courses are spaced out evenly. I hope that I don't seem to be "protesting" in my response to you, but rather clarify the way we do things at Nadia's. Maybe you had some different expectations?

There's no excuse for your order not being taken for 20 minutes. I've been keeping a close eye on the service of this particular individual and have done some retraining with him. All in all I truly hope the next time your in the area, you will give us one more try. Ask for me when you do, I'll be sure to take care of you.

Nadia Corrado

[Waterbaby]

Originally Posted by redc5

I'm not sure I have ever seen someone try to defend their business as much as this. It's actually quite comical.

BTW, I've eaten here once, and the place was empty on a Sat. night and the service was really slow then also. My GF and I both decided to give it another try but haven't gotten around to it yet

I guess "comical" is in the eye of the beholder. In contrast, I find what Nadia is doing quite fascinating, and very responsible. A lot of people may make decisions whether or not to do business with an establishment based on an open forum such as this, where people post their experiences (good, bad, or indifferent). Rather than just brushing off a negative post about her restaurant, figuring "oh, a disgruntled or cranky customer", Nadia has chosen to address the problem and get to the actual cause of the problem, thereby assuring it not happen again. I must say, I admire this. to you, Nadia!

That being said, I have absolutely no relationship to Nadia or her business. I have eaten there several times in the past, although I have not had occasion to do so over the past couple of years due to time constraints on the rare occasion I've been able to make it up to the Lake. I would, however, not hestitate to eat there again as the experience has always, with one exception, been positive.

[Weirs guy]

I'm with waterbaby, this is fascinating. Here we have a restaurant owner, not hiding her identity, trying to address customers concerns. What better way for her to fix issue's her place of business is having? And the customers get to share their opinions and experiences anonymously. What an amazing tool for all of us, thanks again Don.

As an impartial suggestion to you Nadia (no flaming meant, just an outsiders view) you may be putting a little too much explanation into each response. The more you explain, the more ammo you provide others and the more some may interpret you as being defensive. BUT, kudos for you for taking the time to care.

[Zeke]

I can see where RedC5 is coming from as well. The old adage of " thy doth protest too much " seems to apply to some degree to Nadias replys. It is not a bad thing that she wants to resolve any problems. But her written tone to those who complain asking them to give details, time and such are probably not what one wants to here when they have an issue. It kind of comes off as " fill out this form " response we all get to much of these days. It's not thier job to work on your issues. Nadia, the best of luck resolving what seem like detail problems, none of it sounds like matters you can't work out.

[Waterbaby]

Originally Posted by Waterbaby

I would, however, not hestitate to eat there again as the experience has always, with one exception, been positive.

I wanted to clarify that one statement above........ the exception occurred about six to seven years ago. First, there was a bit of a mixup on orders; second was when we (a party of three, two adults and one young child) received a check which belonged to a large party of somewhere between six and eight people....... we were a little astounded when the bill reached into several hundred dollars. The matter was quickly taken care of, we received the check we should have; unfortunately, Nadia's was the loser that night as the large party paid cash for "their" check and bolted. The server was also the loser, as that party tipped according to the low check.

[Waterbaby]

Red, what did you and GF have for dinner, BTW? Was the food good? I'm just wondering what, if anything, besides "slow service", has caused you to hesitate in trying it again.

[upthesaukee]

Two of the most difficult things about written comments is that you do not see the body language (facial expression, arms and legs position (other than where they are supposed to be!!!!! ), etc.) nor do you hear the tone of voice or voice inflections.

A simple phrase like " you should have talked to a manager" can have a whole raft of meanings to different readers, depending on their involvement. The person directly involved may very well think "why should I talk to a manager, it shouldn't have happened in the first place, so that manager probably would just give me grief...".

We can miss the sincerity in written comments, some humor (I have emailed a couple of folks that I thought I offended with humor), and of course the lack of sincerity.

As written above, and viewing the thread from the outside with no experience at Nadia's yet (yeah, I'm the one who asked about it and I haven't been there yet (sorry Nadia, we'll make it)), I have been impressed with Nadia's willingness to sign off her comments with her name, and that's taking ownership of her business and its reputation. So, maybe a re-read of a post is a good idea before responding, just in case you may have missed the good intention of the writer. If you still feel the same way after reading it a second time, by all means, talk to the manager .

[SIKSUKR]

I don't have any experience at Nadia's yet,although I've been wanting to get my butt in there.I do have a friend that dines quite frequently in all the regions restaraunts and likes Nadia's a lot.Having said that,I'm with Zeke on this one.I got the impression from a couple of her posts she was being a little too defensive and having a bit of an attitude when criticized. Here's some of Nadia's own words: "I had quite a few guests tell me there were empty tables in the dining room when I explained to them there would be a short wait, and I was well aware of the empty tables. I don't need anyone to point it out to me. As far as the empty tables, I can assure you I'm competant enough to run my dining room".Responses like that come off to me like,"how dare you question me"?Nadia repeatidly states she wants feedback to help fix problems that might be present but would you want to offer advice or suggestions to an owner that sounds like she chastizing the customer for their observations?Now,having said these things too,I still look forward to trying Nadia's but I think the owner needs to chill a little bit.

[texas chopper]

Went to Nadias this past Sunday night with friends. Food was exceptional and service to match. I had the Chicken Nadia and it was perfect. Others had Chicken Parm and a Salmon dish. Everyone left with a doggie bag as portions were large. I'll be back.

[Nadia]

Upthesaukee! Now will all this commotion you've started you haven't been in to visit us yet! I'm coming for you! J/K. You'll have to come in soon and let me know when you do. I agree with you about your post, typed words certainly lack the inflection they need at times.

Texaschopper I'm thrilled that you enjoyed yourself and had a good experience, thanks for the thumbs up! Next time you promise me you'll say hi!

SIKSUKR I'm not sure what more I can say on this issue. If you find me defensive, I'm truly sorry. I feel it's a lot to do with interpretation. At times yes, I can be defensive. I'm not the only business owner that has come on this forum to the defense of their business. I also don't feel like I should be ashamed to say I am defending my business or my actions. Like Waterbaby mentioned, a lot of folks may make a decision to do business with us based on remarks in this forum. I want readers to know both sides of the story. I'm not saying he's wrong in his observations, I'm just explaining my side.

As far as you quoting my remarks, I could be wrong in my response in the eyes of some viewers. When I tell someone there's a short wait, and they point out to me there's empty tables in the dining room with a tone suggesting I'm an idiot who can't see, I do take it a bit offensively. I understand it comes with the territory, and I may need to chill a little bit, but forget who I am for a second and hear me out person to person. I can't express to you enough how rude and degrading the public can be at times. Maybe I need to take a step back, I apologize for coming off like that. I've been in this business for years, and all I can say is what I've said before, that night I experienced the rudest, nastiest group of people I have ever encountered in all my time. If you can forgive me for venting my frustration for a moment, I'm glad it's over! Now you and Newbie get your butts in here! I promise you when you meet me I will change your mind!

I'm glad some viewers find this fascinating. I'm not interested in coming on here with a pen name, or being aloof and mechanical in my responses. How lame would it be if I gave someone that generic attitude in my response? Instead you have an individual who is willing to interact with anyone and everyone at the same eye level, and also willing to let people take a peek behind the curtain to see what really goes on behind the scenes. Lots of folks have been in the food service industry, lots have not. I'm sure some find my responses rather enlightening and informative, at the same time some find them defensive. All in all my main goal is to let folks see the other side. Sometimes I do get frustrated, and any owner/manager who says they don't is not telling the truth. I don't find it unprofessional or defensive to act like a real person when addressing situations. Hope that helps.

[AltonBay54]

Nadia,
Don't you realize your darned if you do and your darned if you don't? If you didn't respond to them, you'd be a lousy business owner who didn't care. Now that you do respond you have an attitude that's majorly in need of adjustment. I think not. Want to know what I think? I think it's pathetic that some of you rake this woman across the coals the way you do. If she didn't respond you'd be on her for not responding. I promised myself I'd never post on this board and lower myself to this level of stupidity but this has gotten out of control and I'm going to jump to her side 110%. Not only am I a devoted customer, I'm now her biggest fan after watching her handle this issue the way she has. Nadia, I don't know why you even bother, but even after 28 years in the food service industry I still don't have the desire to suggest to you how to run your business, because I know your certainly doing something right. I will be in Saturday, like I am every Saturday, for some EXCELLENT service, and some EXCELLENT food. You should be more than proud of the food you serve and the staff you employ, IMHO the best food and atmosphere in the Lakes Region. Being a patron every Saturday night, redc5 I am absolutely DYING to know what Saturday night you were in Nadia's that was slow? I go in that place every Saturday night and have yet to see a slow one, so please, do tell. I'm very interested in hearing your response. IMHO I think your either a disgruntled competitor with too many slow Saturday nights, or a joker with WAY too much time on their hands. So Nadia, I'll see you next Saturday, and before you get accused of slipping your cronie a kick-back to write you a beefy post or some other type of impropriety, I'll sign off.

[SIKSUKR]

Well said Nadia.There is no need to apologize to me.I respect all the well thought out feedback you've offered to this thread.I as I said in my post,I have no preconcieved idea about what's going on at your restaraunt.In fact,I've said I'm looking forward to going.I was only commenting on how some of your statements sounded to me when I read them.Go back and read that post and try to see it from someone who has never been there and knows nothing of the conditions.It does come off a little abrasive.Also,I can really feel for you when you talk about dealing with the public and how rude some people can be.I deal with it all the time.But I must be carefull about the "good" customers seeing me frustrated at other customers.It doesn't help my case.It's hard to do but when I'm really frustrated,sometimes I must step back and look at situation from another person point of veiw.Try it,it can only help.

[Pineedles]

I came to the defense of an establishment that I thought was getting unfair reviews last year and I got so upset with the banter that I took myself off the forum for a year. The next thing that will happen is you'll be accused of having a financial interest in Nadia's. Don't worry, they are just trying to get your goat. Side note to Nadia- I've never been to your establishment, but it sounds like you prepare dishes like my mother-in-law did, she was from Pescara. I will have to get over there next year.

[redc5]

Wed drove over to Nadias last night to give it another shot, only to find out they were closed till November 10th.

Oh well.....

[Waterbaby]

Does anyone know if Nadia's is open again yet? Today is the 16th....... if they are, anyone know why they were closed? Thanks.

[Pepper]

Waterbaby - Nadia's was indeed opened as scheduled last Friday night.

They close for two or three weeks every year in late October and early November. Part of that time they take a vacation, and the rest of the time they're busy accomplishing some of the various building and equipment maintenance tasks that are harder to get done while they're open.