Lavinia's

[Lakesrider]

So my wife took me out for my Birthday last night. we were going to go to Mame's but my wife had looked online and it said they were closed on Mondays. (Found later that Last night was the first night they were now open on Mondays for the Summer. DOH!
So we went to Lavinia's. Ate in the pub section, corner table. Had Scott as the server. Great guy. Very friendly, which is always nice when you go out to eat. I have to say there was hardly anyone in the whole place. I had the Kobe Beef Meatloaf and my wife had the Salmon something or other. Wife said hers was great and the meatloaf was as well. Had two drinks and Scott brought out my cheesecake with a candle stuck into it. He refused to sing though stating it was his voice and would not be too entertaining. So I blew out my candle and had the cheesecake which was also very good. (I wished Scott could get a better singing voice. See how unselfish I am....:laugh:) So all in all a very nice quiet birthday dinner with my wife. As we were leaving we were the only ones there so I was nice and told them they could all go home now that we were leaving...:D

[Natt]

We have been consistently pleased with Lavinia's including a recent rehearsal dinner gig.

[LongBay]

We enjoyed Lavinia's as well. We have gone there twice so far this season, both on Saturdays. The waitress we had was very nice and attentive. Food was very good and the stuffed olives they put in my drink were phat.

[Winnisquamguy]

I have been twice and no complaints here. Great food and atmosphere.Bar area is a little small if you have a large party and need to wait 30 minutes or so.Its all good!

[SAMIAM]

Definately have to give Luke credit for hanging in there all winter open 7 days a week when everyone else was cutting back to save money.
The food and service have been excellent and we've heard nothing but compliments from friends that have been there.

[phoenix]

They have a few outside tables with view of lake on a nice summers evening I have been a few times over last year and have never been disappointed

[Lakesrider]

We noticed the outside tables and wondered how the bugs were, but I tell you it smelled great out there. I think the lilacs were in bloom or something, plus you could smell the smells coming out of the kitchen as the door was open back there when we left. I gave the cook a thumbs up too.

[JanN]

Had a wonderful dining experience at Lavinia's last evening--food, service and atmosphere all tops! Husband had the Lobster Pot Pie and I had the New England Seafood Casserole--we couldn't believe how much seafood there was, especially lobster! Everyone was so pleasant--most enjoyable!

We have always loved The Corner House and have gone there every year for 30+ years, including this year, on our Meredith vacation, but we may have found a new favorite.

Will definitely go back, maybe as soon as this week with friends, before going home :)

[Life is Wild]

Wednesday evening at Lavinia's was a very nice experience, with a corner table in the pub and some live music by a lovely lady who, according to me, sounds like a cross between the Indigo Girls, Stevie Nicks and someone else who I can't put my finger on, but my wife didn't think my musical analysis was very accurate. She also liked the music, though.

The waitress's knowledge of beer was excellent, which perked up my rating of the place by several notches because there is nothing I hate more than asking what kind of dark, but not too dark, beer is on tap and being told, "Budweiser."
Unfortunately, not enough places in NH serve Yeungling lager from Pennsylvania yet, but in the past ten years its distribution has expanded from just PA and a bit of NY all the way DOWN the east coast into the Florida Keys, and I have strong faith that it will climb north soon. I think Sam Adams is putting on some sort of blocking maneuver down around Boston though, which is a problem.
(My wife had a blueberry beer, but we won't talk about that.)

While I wasn't overjoyed with the selection of steaks on the menu, seeing only two choices and opting for the cheaper flank steak at $25, I did think it was a very nice piece of beef and done exactly as I ordered it. Mame's has a better selection, and better prices, but the Woodshed is my favorite steak and prime rib place around, so far...

Reading between the lines, I felt that there is an underlying nervousness about the place. From the greeting at the door to the attentive service, all friendly and competent, it is just a feeling I get in restaurants when a manager is uncomfortable, new or worried.

Overall, to the average joe, the evening was great, but to my attentive, wannabe special agent, ear to the ground, intuitive and highly irrelevant, mostly useless ability to feel the mojo of a place, I didn't feel 100% at home at Lavinia's. However, we will go back on Wednesday nights because other than the aura, everything was fantastic and live music from a corner crooner with a guitar on her knee and a waitress who knows about beer and a chef who knows how to cook trumps everything else.

And by the way, in the car on the way home, my wife did not agree with me at all when I mentioned my theory about the aura...

[Newbiesaukee]

I am not much on reading auras but I will be happy to give my 1 cent on analyzing and interpreting your aura ( it is not worth 2 cents, the analysis, that is.)

As with many places in the Lakes Region, most of the staff is, more or less, relatively inexperienced. To Lukes credit, he tries very hard to train the staff, including management. This is great and the staff tries hard and usually succeeds. But this relative inexperience coupled with trying to do well adds to the "nervousness," tentativeness, and aura you experience. It isn't really bad.

Just my 1 cents worth.

[JanN]

Went to Lavinia's this summer and loved everything about it--food, atmosphere and service! It was a busy night, we had a nice chat with the manager and didn't sense any "nervousness". Overall, an extremely pleasant experience and we can't wait to return on our vacation next July! :)

[blacksheep]

Responding to Life is Wild's intuitive reaction to being at Lavinia's recently - you could be picking up on the fact that the chef who was with Lavinia's since the beginning left in late summer. The front of the house manager, Brendan, who had also been on board since the beginning, also left in Sept. The current manager, Doug, came to Lavinia's in late summer from Canoe. The entire front of the house staff is new, the chef is new, and the management is new. Perhaps this explains their possibly anxious, eager to please, vibe.

[RLW]

Responding to Life is Wild's intuitive reaction to being at Lavinia's recently - you could be picking up on the fact that the chef who was with Lavinia's since the beginning, Jeff Woolley, left in September and has been at Lago's since then. The front of the house manager, Brendan, who had also been on board since the beginning, also left in Sept. The current manager, Doug, came to Lavinia's in late summer from Canoe. The entire front of the house staff is new, the chef is new, and the management is new. Perhaps this explains their possibly anxious, eager to please, vibe.

http://i44.tinypic.com/1499wms.gif blacksheep, I just noticed that you are fairly new to posting on the forum and glad you have joined us. Have fun and enjoy the Winni Forum while making many new friends.

Thanks for all the new info and I'm sure there will be many others very interested in your news.:)

http://i54.tinypic.com/2e56yqf.gif

[blacksheep]

I heard the news today that Luke D sold Lavinia's. I don't know the new owner, but aparently he's a local electrician and his son is a recent culinary school graduate. I wish them the best of luck - it's a beautiful spot, and the life that has been breathed into the business in the last two years has really made her shine. Looking forward to seeing what changes are put in place - always fun to see how the young and creative make their mark! Can't wait to see what they offer for New Year's Eve.

[wickedtravelah]

I heard the news today that Luke D sold Lavinia's. I don't know the new owner, but aparently he's a local electrician and his son is a recent culinary school graduate. I wish them the best of luck - it's a beautiful spot, and the life that has been breathed into the business in the last two years has really made her shine. Looking forward to seeing what changes are put in place - always fun to see how the young and creative make their mark! Can't wait to see what they offer for New Year's Eve.

I wish them luck....such a great location.

[Greene's Basin Girl]

I spoke with the Lavina's manager ( Doug ) this afternoon. He told me that the sale of the restaurant will most likely be finalized next week. He also told me that Luke will stay involved with the new owner's during a transition period. I spoke to him about the Woodshed. He said all the local restaurants are trying to help the displaced employee's. Lavinia has a opening for one full time kitchen employee at this time. The restaurant had also picked up a few of the Woodshed's upcoming functions.

[blacksheep]

It's nice to see the greater community of restaurants rallying around the Woodshed crew. Lavinia's is a beautiful spot for a holiday function. It will be interesting to see the evolution of the new owners, and their spin. We wish them the best of luck.

[jetskier]

Hi all,

It is nice to see everyone rallying around the Woodshed.

My advice to the new owner of Lavinia's is to focus on being more consistent. We found that Lavinia's varied wildly over several visits. We had some terrific dining experiences and some really poor dining experiences.

Specifically:


Focus on the serving staff especially during the turn over periods. We went to Lavinia's during a turnover period and the service was awful...parts of the order were completely forgotten and the waiter left us sitting for extended periods.
Focus on consistent food quality. Again, this was often good and sometimes a big disaster. We tried the lobster pie once and it was essentially gruel.
There are lots of restaurants in the area, focus on your differentiation. Personally, I think that there is a dearth of good high end restaurants.


I hope that Lavinia's has great success under the new ownership and we will certainly give them a try after the transition period.

Jetskier:cool:

[Rattler]

Agree wholeheartedly with Jetskier. Went to Lavinia's early last summer, had a great meal, and declared Lavinia's as my go-to "high end" dining spot in the area. (BTW, there aren't many to choose from...)

Took some friends there later in the summer, bragging about food quality, service, etc., and was disappointed to the extent that I apologized to them about giving the place such a build up.

Tried one more time this fall (without friends) and was again disappointed. Lots of potential there but needs much more consistency.

[Den65]

Heard Lavinia's has closed for 2 weeks starting Saturday 1/25 to redo the kitchen and I guess change the name and get ready to re-launch. I have heard that new owner is an executive chef can't wait to try it. Hope they don't change the bar area, love it. :)

[Eric Weiss]

the "Chef" is a recent culinary grad... he is nowhere near Executive Chef status or level... I am.. 30 years experience, 3 countries, 4 states in everything from pubs to running 4 star, 300+ bedroom hotel restaurant and catering division... that makes an Executive Chef. Sorry to rag, and dont intend to offend the new owners, but...., ive earned the right to be called Executive Chef, the newbie is a Chef Di Partie with a bit of education.

[lovetheforum]

the "Chef" is a recent culinary grad... he is nowhere near Executive Chef status or level... I am.. 30 years experience, 3 countries, 4 states in everything from pubs to running 4 star, 300+ bedroom hotel restaurant and catering division... that makes an Executive Chef. Sorry to rag, and dont intend to offend the new owners, but...., ive earned the right to be called Executive Chef, the newbie is a Chef Di Partie with a bit of education.

I find your comment extremely offensive. To go on a competing restaurant's thread and boost your credentials is disrespectful and tasteless. I'm not sure if your comment is to get customers to visit your own establishment or if you just have a large ego and is really unsure of yourself. Either way the only way it effects me is I will not be dining at your place. I am sure with your resume you could careless.

Good luck to the new owner and executive chef at Lavinia's.

[Newbiesaukee]

Although I am not usually part of the spelling police, when the issue seems to be on the nuances of chef designations and education, it is Chef de Partie, not Chef Di Partie.

[wifi]

Let the hazing begin .....

[blacksheep]

The new owner is fortunate to have family support and financial backing, both things he will need in order to successfully run Lavinia's. Those of us who were involved in Lavinia's most recent reincarnation (over the past few years) wish him nothing but the best and are excited for his re-launch so we can visit and show our support. Word to the wise to Eric W - arrogant, tempemental reactive chefs are a dime a dozen - so common they are cliche. A dose of humility and a word of encouragement to this enthusiastic, fortunate kid might do you good. Someone else's success is no threat to your own. Peace.

[phoenix]

In reality all I care about is good food at reasonable prices. I don't ever remember checking a chefs diploma before I ate at a restaurant

[Happy Gourmand]

If I read this correctly, the NEW CHEF did not claim the title of Executive Chef, a poster did, perhaps making some assumptions.
Let's all give this new Chef de Partie a break and wish him well.
Executive Chef, Sous Chef, Chef de Partie, Great Cook.....all just titles....who really cares.... the proof is in the pudding and what is put on the plate.

[SAMIAM]

the "Chef" is a recent culinary grad... he is nowhere near Executive Chef status or level... I am.. 30 years experience, 3 countries, 4 states in everything from pubs to running 4 star, 300+ bedroom hotel restaurant and catering division... that makes an Executive Chef. Sorry to rag, and dont intend to offend the new owners, but...., ive earned the right to be called Executive Chef, the newbie is a Chef Di Partie with a bit of education.

Probably the most tasteless post I've ever seen on this forum

[SIKSUKR]

the "Chef" is a recent culinary grad... he is nowhere near Executive Chef status or level... I am.. 30 years experience, 3 countries, 4 states in everything from pubs to running 4 star, 300+ bedroom hotel restaurant and catering division... that makes an Executive Chef. Sorry to rag, and dont intend to offend the new owners, but...., ive earned the right to be called Executive Chef, the newbie is a Chef Di Partie with a bit of education.

What you have earned my friend, is the most arrogant post I've ever read on this forum. Wow! Talk about insecure.

[Den65]

the "Chef" is a recent culinary grad... he is nowhere near Executive Chef status or level... I am.. 30 years experience, 3 countries, 4 states in everything from pubs to running 4 star, 300+ bedroom hotel restaurant and catering division... that makes an Executive Chef. Sorry to rag, and dont intend to offend the new owners, but...., ive earned the right to be called Executive Chef, the newbie is a Chef Di Partie with a bit of education.

I guess you missed that first word I put in there HEARD. People have to start somewhere don't they, just like you did 30years ago..............lighten up.

[Den65]

the "Chef" is a recent culinary grad... he is nowhere near Executive Chef status or level... I am.. 30 years experience, 3 countries, 4 states in everything from pubs to running 4 star, 300+ bedroom hotel restaurant and catering division... that makes an Executive Chef. Sorry to rag, and dont intend to offend the new owners, but...., ive earned the right to be called Executive Chef, the newbie is a Chef Di Partie with a bit of education.

From another post:

I just want to take a moment to introduce myself. I am Eric Weiss. I am one of the owners and Executive Chef of the Woodlands Tavern.
I just want to thank everyone for all their support over the last 7 months!!
We have major renovation plans scheduled for Nov14 that will totally transform the bar, and porch areas. Much more, user/ customer friendly!!
I want to thank everyone for all the critiques on the forum, in-house and on FB. We are just a bunch of hard working people trying to make a living. We make mistakes. Everyone does. We do our best resolve any issues, so long as we know there is a problem.
Good, bad or indifferent, your opinion DOES matter! All i can ask is, if you dine with us and have a problem, let us know right away, dont go away mad, without giving us a chance to fix things!! We learn from you, the customer!!

Cheers, Eric

[Winnisquamguy]

Originally Posted by Eric WeissAll i can ask is, if you dine with us and have a problem, let us know right away, dont go away mad, without giving us a chance to fix things!! We learn from you, the customer!!:offtopic:I have asked him several times when he is going to make the place wheelchair accessible. I have sent him the ADA laws that he has broken and I have not received a reply from him. Although he has shared with the code enforcement officer that it would be done in the second phase, he is on about his 3rd phase. How they won the "Golden Trowel Award" from the LRCC
is beyond me. That reminds me I need to write a letter!!

My vent for the day.

[BroadHopper]

WinnisquamGuy has a legitimate excuse. If a letter does go to the ADA, one would not want to hear what happens next!

The ADA was establish in 1990 by a Vietnam veteran! Pleas honor our vets! I hope Woodlands in due faith has a plan in place for disability accessibility. I hate to see a great place to eat falter under the ADA. There are federal grants available for small businesses to bring their establishment within ADA requirements. I have seen to many establishments fail to honor our disabled population especially our disabled vets.

[Eric Weiss]

mike, aka winnisqsuam.. you have on more than one occasion, harassed us, insulted town officials and threatened to sue both us and the town of Alton. You have been informed by both state and local officials that we are in compliance as we have done 0 structural work to the building... everything is as it was.

As far as insecure, nope. I love competition. It breeds creativity. I only wish the new peeps the very best and a long productive run!

You all seem to miss what i was getting at. The term "Executive Chef" is just thrown around. Im sure, if the newbie has a good skill set, they will indeed, in time "grow" into the position of Exec. Its more than just a title.


ie.. if you went to Uni for Political science, you don't graduate as a senator... you put in the time and work up to it.

[SIKSUKR]

Talk about opening up your own can of worms.:eek:

[VitaBene]

Executive chef is just a title... the chefs I know only want to be considered as great chefs!

[Mr. V]

Executive chef is just a title... the chefs I know only want to be considered as great chefs!

No, it is more than just "a title."

An accomplished "executive chef" must have the knowledge and skills that only many years of experience can instill.

see: http://www.hcareers.com/us/resourcecenter/tabid/306/articleid/514/default.aspx

Weiss made a valid point; he wasn't slamming a competitor, he was clarifying the correct meaning and usage of an industry term.

[Newbiesaukee]

As long as we are, apparently, having a philosophic discussion....From what I can find on the Internet, including the above link, the term "executive chef" is a job description, not a title of honor or competence. The job description does require many tasks but it is not really a measure of experience or competence. In the same way a CEO is a job description, it is someone who performs certain functions. Whether you just finished business school or have thirty years of experience, if you do the tasks you can be a CEO. Now whether you are a GOOD CEO or GOOD Executive Chef is a totally different issue. You can be an executive chef, accomplished or not.

[loony]

Gee- And it thought all culinary students got a new skillet set when they graduated....


mike, aka winnisqsuam.. you have on more than one occasion, harassed us, insulted town officials and threatened to sue both us and the town of Alton. You have been informed by both state and local officials that we are in compliance as we have done 0 structural work to the building... everything is as it was.

As far as insecure, nope. I love competition. It breeds creativity. I only wish the new peeps the very best and a long productive run!

You all seem to miss what i was getting at. The term "Executive Chef" is just thrown around. Im sure, if the newbie has a good skill set, they will indeed, in time "grow" into the position of Exec. Its more than just a title.


ie.. if you went to Uni for Political science, you don't graduate as a senator... you put in the time and work up to it.

[VitaBene]

No, it is more than just "a title."

An accomplished "executive chef" must have the knowledge and skills that only many years of experience can instill.

see: http://www.hcareers.com/us/resourcecenter/tabid/306/articleid/514/default.aspx

Weiss made a valid point; he wasn't slamming a competitor, he was clarifying the correct meaning and usage of an industry term.

I understand the distinction, and understood what Chef Weiss wrote (though I think it could have been worded better). I am aware of what an executive chef is (my family is in the business). Regardless of experience levels, the chef that oversees all of the other chefs (Sous, [pastry, etc) is the Executive Chef.

You made the the statement entirely different when you added "accomplished". Until then it is only a title.

[wickedtravelah]

I wish the new owners/chef the best of luck.

[Mr. V]

You made the the statement entirely different when you added "accomplished". Until then it is only a title.

You got me there.

I guess I'll just have to agree with you that a newly coined cook is the same as an executive chef.

[Pineedles]

Ah, but what is a corporate chef? Someone who cooks the books.:laugh:

[Rusty]

the "Chef" is a recent culinary grad... he is nowhere near Executive Chef status or level... I am.. 30 years experience, 3 countries, 4 states in everything from pubs to running 4 star, 300+ bedroom hotel restaurant and catering division... that makes an Executive Chef. Sorry to rag, and dont intend to offend the new owners, but...., ive earned the right to be called Executive Chef, the newbie is a Chef Di Partie with a bit of education.

Here is your "chefs" hat, wear it proudly:

http://www.zoomstart.com/wp-content/uploads/2007/05/paper-dunce-cap.jpg

[LakeSnake]

I was just going to post on the Woodlands thread about how I tried the place recently (2nd time) and was impressed with the progress made since they opened. But after reading the above all I can do is offer that Mr. Weiss best refrain from the "Airing of grevances" and/ or posting with a "tone" that can eaisly be seen as negative towards other local business. (Unless of course he is celebrating Festivus).

Rember Mr. Weiss - in this town there is always someone watching.

[Eric Weiss]

Again, i think most of you have missed the point. Perhaps, poorly worded, but i was merely try to correct the misuse of the term "Executive Chef".
In no way is this an attack on a competitor, their product or skill set.. as i stated earlier, best of luck an hope they have a productive run...

Fact is, what the Lakes Region needs is competition and friendly rivalries in the food industry. From what i have read over the last few months is that as a whole, the last several years in this area, the restaurants in the Lakes region have become complacent.... perhaps they should step up their game a bit. Competition = Creativity!!!

[GTO]

Again, i think most of you have missed the point. Perhaps, poorly worded, but i was merely try to correct the misuse of the term "Executive Chef".
In no way is this an attack on a competitor, their product or skill set.. as i stated earlier, best of luck an hope they have a productive run...

Fact is, what the Lakes Region needs is competition and friendly rivalries in the food industry. From what i have read over the last few months is that as a whole, the last several years in this area, the restaurants in the Lakes region have become complacent.... perhaps they should step up their game a bit. Competition = Creativity!!!

Time to quit while you are still way behind. Maybe come up with a new screen name becasue your tarnishing the ones you have here. And why do you have 2 screen names anyways? I tried that years ago with my first thread of "Mr C's and I have been on probation ever since. sorry about that Don

[Rusty]

Again, i think most of you have missed the point. Perhaps, poorly worded, but i was merely try to correct the misuse of the term "Executive Chef".
In no way is this an attack on a competitor, their product or skill set.. as i stated earlier, best of luck an hope they have a productive run...

Fact is, what the Lakes Region needs is competition and friendly rivalries in the food industry. From what i have read over the last few months is that as a whole, the last several years in this area, the restaurants in the Lakes region have become complacent.... perhaps they should step up their game a bit. Competition = Creativity!!!

Just out of curiosity, are you a "Certified Executive Chef"? If not, what education do you have in the culinary field other then "30 years experience".

[Eric Weiss]

I am a Certified Executive Chef. I attended the Academy of Culinary Arts, which at the time was the #2 in the US. I have degrees in Culinary Arts and Business Management....

[Pineedles]

The American Culinary federation is 501c corporation that offers CEC as well as Certified Master Chef certification through testing. Many industries have multiple organizations that set themselves up as the go to source for job advancement through testing. Personally, one of my favorites Jacques Pepin was not CEC or CMC certified, but he was personal chef to Charles de Gaulle; which in my book is good enough for me.:laugh:

[brk-lnt]

Again, i think most of you have missed the point. Perhaps, poorly worded, but i was merely try to correct the misuse of the term "Executive Chef".
In no way is this an attack on a competitor, their product or skill set.. as i stated earlier, best of luck an hope they have a productive run...

Fact is, what the Lakes Region needs is competition and friendly rivalries in the food industry. From what i have read over the last few months is that as a whole, the last several years in this area, the restaurants in the Lakes region have become complacent.... perhaps they should step up their game a bit. Competition = Creativity!!!

For what it's worth, I didn't think your initial message that set off this storm was all that bad. In fact, I found it kind of helpful.

For my wife and I, we enjoy trying new places. I've been to several 5 diamond places, and a ton of ghetto joints that would scare many people away. Much of it is "setting expectations". If a restaurant is billing themselves as having an "Executive Chef", I'm going to set my minimal expectations higher than maybe some place that doesn't call attention to the kitchen staff, or lists "Head Cook", or "Head Chef", etc.

I understand the perspective of titles being earned, but from the angle of the guy eating there, it's all about the food. If a 10 year old prodigy can hook up some foie gras and sweet breads like nobodies business, then I'm not going to question them being presented to the diners as an "Executive Chef" on the restaurant menu or whatever (yes, they might not have the business sense of a "true" exec chef, but as the diner, I don't care about that).

So, if someone wants to call themselves the executive chef they are, IMO, setting a higher level of customer expectation. If they can deliver on that expectation, then I have no issues. But, if they're still perfecting their craft, it might be wise to tone down the titles and leave a little more margin for error in a sense.

[Alton Lady]

For what it's worth, I didn't think your initial message that set off this storm was all that bad. In fact, I found it kind of helpful.

For my wife and I, we enjoy trying new places. I've been to several 5 diamond places, and a ton of ghetto joints that would scare many people away. Much of it is "setting expectations". If a restaurant is billing themselves as having an "Executive Chef", I'm going to set my minimal expectations higher than maybe some place that doesn't call attention to the kitchen staff, or lists "Head Cook", or "Head Chef", etc.

I understand the perspective of titles being earned, but from the angle of the guy eating there, it's all about the food. If a 10 year old prodigy can hook up some foie gras and sweet breads like nobodies business, then I'm not going to question them being presented to the diners as an "Executive Chef" on the restaurant menu or whatever (yes, they might not have the business sense of a "true" exec chef, but as the diner, I don't care about that).

So, if someone wants to call themselves the executive chef they are, IMO, setting a higher level of customer expectation. If they can deliver on that expectation, then I have no issues. But, if they're still perfecting their craft, it might be wise to tone down the titles and leave a little more margin for error in a sense.

What set off this storm, at least in my opinion, is Mr. Weiss' poor judgement (intentions??) in posting on this thread. He did not simply explain the duties of an executive chef, he demeaned the abilities of the new chef/owner of Lavinias in an arrogant and offensive manner. And then he thanks a poster for stating that the poster doesn't care about titles, they just want good food. Then why the post in the first place? Mr. Weiss also posted on his own businesses thread that he wants criticism instead of guest leaving mad, yet he thanks a poster on the Ellacoya thread who stated they visited Ellacoya, were not acknowledged, and left. I see no good intentions from this man, only a pathetic attempt to further his business by harming the reputations of his competition. Having seen this in my business, I have no respect for his kind. By the way, the following may be of interest to Mr. Weiss

http://www.unionleader.com/article/20140122/NEWS02/140129750/1015/news13

[Eric Weiss]

So, how did i demean anyone? Again, i never critiqued any products, skills, service etc. I was merely trying to correct a misuse of "Executive Chef".

How am i harming the rep of other businesses?
I didn't serve their customer. I didnt ignore their customer. That was, that establishments problem. If their patron chose to leave and come here, post a negative review about another establishment, and say they came here a received better, how am i in the wrong?

[Glendale Girl]

Thank-You Alton Lady. He is an executive chef according to this article. phew I am glad the mystery is solved!:laugh:

[Alton Lady]

So, how did i demean anyone? Again, i never critiqued any products, skills, service etc. I was merely trying to correct a misuse of "Executive Chef".

How am i harming the rep of other businesses?
I didn't serve their customer. I didnt ignore their customer. That was, that establishments problem. If their patron chose to leave and come here, post a negative review about another establishment, and say they came here a received better, how am i in the wrong?

How did you demean someone? You did not make a statement about titles, you specifically commented on a competitors qualifications

"the "Chef" is a recent culinary grad... he is nowhere near Executive Chef status or level... "
" ive earned the right to be called Executive Chef, the newbie is a Chef Di Partie with a bit of education."

If you had good intentions, you would have simply started an informational post describing the various titles of a culinary team. Do you personally KNOW the qualifications and experience of Mr. McGuff? Did you need to use him as an example to make your point?

As far as harming the reputation of competitors is concerned, how would you feel if the owners of each restaurant in the area thanked a poster with negative comments on your restaurant? It's petty and unprofessional.

Quit while you are ahead. A simple apology and a claim of responsibility for your lack of judgement or good intentions would have taken you far.

[blacksheep]

Here is the link to verify certified executive chef status, which is challenging to obtain. Mr. Weiss claims status as a certified executive chef, yet he is not on the ACF's list. Dinner at Lavinia's, anyone?

https://www.acfchefs.org/ACFSource/Certification/Verification.aspx

[belly_button_biter]

http://www.unionleader.com/article/20140122/NEWS02/140129750/1015/news13

Just because the Union Times article label somebody an executive chef does not mean the person is a certified executive Chef.

A bigger concern for me would be where did the liquor come from that the new owners of Lavinia's sold just before closing for 2 weeks. It is against the law to transfer liquor when selling a restaurant.

[brk-lnt]

By the way, the following may be of interest to Mr. Weiss

http://www.unionleader.com/article/20140122/NEWS02/140129750/1015/news13

Why is it of interest? Because a local paper uses the title executive chef?

Once again, people seem to have this religious fervor about restaurants in the area. The guy had only a couple of posts here when he wrote that post, he has 8 as of the time I'm writing this. Let's just give him the benefit of the doubt and assume maybe he hasn't quite figured out the "vibe" here yet and might have been able to phrase his thoughts a little better.

Unless, of course, you've managed to go your whole life without ever making any pompous statements or saying things you might have later regretted or wished you had worded differently?

[Alton Lady]

The point to be taken from the article is that Mr. McGuff has experience in restaurants from California to Connecticut. Mr Weiss claims that Mr McGuff just graduated from culinary school and lacks experience.

[Mr. V]

Here is the link to verify certified executive chef status, which is challenging to obtain. Mr. Weiss claims status as a certified executive chef, yet he is not on the ACF's list. Dinner at Lavinia's, anyone?Brendan McGuff (Identified in the paper as the infamous Lavinia's "Executive Chef" is not listed as an Executive Chef on the ACF's list, either.

So ... what makes him an "executive chef?

I don't know him, he may be a good cook, even a passable chef, but I have to assume Eric Weiss knew what he was saying when he claimed McGuff was a "recent culinary grad," and even I, Clueless in the Kitchen, realize it takes years of experience to earn the title "executive chef."

Otherwise: "It don't mean nothin.'"

OK,time to don my "Executive Sanitation Engineer" cap: time to take out the trash.

[brk-lnt]

The point to be taken from the article is that Mr. McGuff has experience in restaurants from California to Connecticut. Mr Weiss claims that Mr McGuff just graduated from culinary school and lacks experience.

His Facebook page lists him as a graduate of the 2013 class, I would say that seems fairly recent, certainly less than a year.

If you look at the Facebook page from where he got his culinary degree, they have an album for a December 2012 class, and an album for an August 2013 class. If he was in fact in the August 2013 class that would be VERY recent.

"Experience from California to Connecticut" is pretty vague, you have to admit. Was he a busboy? A pantry chef? An expediter? Doesn't really say...

You, and others, seem to want to take what was apparently an accurate, if not less-than-optimally-worded post and interpret it as an attack. I didn't see it that way.

My guess is Mr. Weiss is probably a pretty solid chef. I wouldn't hire him for $1 to run a PR campaign, but I'm guessing he doesn't want that job anyway :)

[Rusty]

His Facebook page lists him as a graduate of the 2013 class, I would say that seems fairly recent, certainly less than a year.

If you look at the Facebook page from where he got his culinary degree, they have an album for a December 2012 class, and an album for an August 2013 class. If he was in fact in the August 2013 class that would be VERY recent.

"Experience from California to Connecticut" is pretty vague, you have to admit. Was he a busboy? A pantry chef? An expediter? Doesn't really say...

You, and others, seem to want to take what was apparently an accurate, if not less-than-optimally-worded post and interpret it as an attack. I didn't see it that way.

My guess is Mr. Weiss is probably a pretty solid chef. I wouldn't hire him for $1 to run a PR campaign, but I'm guessing he doesn't want that job anyway :)

For someone who said: "Why is it of interest?" You sure have done a lot of digging.

[upthesaukee]

His Facebook page lists him as a graduate of the 2013 class, I would say that seems fairly recent, certainly less than a year.

If you look at the Facebook page from where he got his culinary degree, they have an album for a December 2012 class, and an album for an August 2013 class. If he was in fact in the August 2013 class that would be VERY recent.

"Experience from California to Connecticut" is pretty vague, you have to admit. Was he a busboy? A pantry chef? An expediter? Doesn't really say...

You, and others, seem to want to take what was apparently an accurate, if not less-than-optimally-worded post and interpret it as an attack. I didn't see it that way.

My guess is Mr. Weiss is probably a pretty solid chef. I wouldn't hire him for $1 to run a PR campaign, but I'm guessing he doesn't want that job anyway :)

Our young chef may have worked in family owned restaurants like so many you chefs start out... Not necessarily put onto a job history. No need to get the child labor police looking at the fact a kids works with the family for 10-12 hours per day, 5-7 days a week.

Regardless, I wish the lad well. Hope it is a success.

I hope now we can get back to food discussions, and realize that perhaps the chef-owner of the Woodland Tavern will get back to cooking, and leave the tartness out of his food...and his posts.

[brk-lnt]

For someone who said: "Why is it of interest?" You sure have done a lot of digging.

Literally 7 minutes spent.
Pop his name in Google, first match is Facebook account.
Under Education is the culinary school link, click that, look at their info and albums. 2 "graduate albums". Couple of other generic searches, and you have basic data.

If other people did any amount of digging or fact checking before spouting off this thread would probably be a lot shorter.

[brk-lnt]

Our young chef may have worked in family owned restaurants like so many you chefs start out... Not necessarily put onto a job history.

The original post really only called attention to the fact he was a recent graduate, it didn't really get into his exact experience, though I'll admit it did *imply* a certain limited amount of experience, if you want to read it that way.

A followup post from another person seemed to be trying to make the point that since the highly esteemed local paper (OK, I'm being snarky ;) ) labelled him an executive chef that seemingly worked his way coast to coast across the country that he must indeed be an accomplished individual.

You can debate the tactfulness of that original post, but I still don't think it contained any inaccurate or misleading info.

[Bigstan]

The point to be taken from the article is that Mr. McGuff has experience in restaurants from California to Connecticut. Mr Weiss claims that Mr McGuff just graduated from culinary school and lacks experience.

I never agreed with the first time poster is not allowed to have a negative 1st post theory, but really (I'm gonna be that guy in this case) ..... your first 8 posts are all from today, and 5 are on this subject. Your affiliation with the (ex / current ?) Lavinias folks is what exactly? That one exists is pretty much obvious. If I am wrong then you need to lighten up - you read way too much into things and are overly sensitive.

I liked Lavinias, but I think it's questionable to have a 'Drink the Bar Dry' promotion, as you link to in your article, as that sends the wrong message - come drink all the booze you can as we are doing renovations (booze doesn't have a shelf life in their location for some reason?).

I'll join the club that Eric was a tad bit uncouth with his original post, but I don't doubt his intent - I liken it to somthing like a master plumber - just because you graduated from a trade school does not make you an expert, you have to earn that. Eric obviously feels strongly enough about his qualifications that he seeked to educate us (albeit in a quasi-questionable fashion), but the intent of being educational is obvious to me.

I loved the William Tell Inn, and I loved the old Lavinias, I hope the new Lavinias has a great run as well. Went to Woodlands once for dinner and once for apps and drinks, and walked away happy both times. Not overly wowed, but happy that a place like that is half a mile from me and gives me an Ellacoya alternative - it's different and a solid value that is also right next door.

Let this thread die already.....the guy didn't have ill intentions, take him at his word and move on.

[Lavinias Chef]

Figured I would chime in here, being the chef with the burning ears. I’d love to introduce myself to the Winnipesaukee community — I hope to serve you for a long time! My name is Brendan McGuff and I am executive chef/partner in Lavinia’s. I’ve read all the comments about my title as executive chef. Titles have never really meant much to me. Here, I simply want diners to walk away with an entertained palate, having just enjoyed our impeccable and approachable dining experience. I invite you to stop in (we reopen on Saturday) and check out the fresh and local flavors of our enhanced menu. Feel free to tell me about your experiences here, and always be sure to say hello!

Check out some pictures from our kitchen renovation and house cleaning: https://www.facebook.com/LaviniasDining

Best,
Brendan McGuff,
Lavinia's

[Happy Gourmand]

Figured I would chime in here, being the chef with the burning ears. I’d love to introduce myself to the Winnipesaukee community — I hope to serve you for a long time! My name is Brendan McGuff and I am executive chef/partner in Lavinia’s. I’ve read all the comments about my title as executive chef. Titles have never really meant much to me. Here, I simply want diners to walk away with an entertained palate, having just enjoyed our impeccable and approachable dining experience. I invite you to stop in (we reopen on Saturday) and check out the fresh and local flavors of our enhanced menu. Feel free to tell me about your experiences here, and always be sure to say hello!

Check out some pictures from our kitchen renovation and house cleaning: https://www.facebook.com/LaviniasDining

Best,
Brendan McGuff,
Lavinia's
Nice intro. Welcome to the forum and good luck with Lavinia's. I think you are in a great spot. I am anxious to dine with you, though it won't be till late spring or summer.
I'll be the guy who orders a slightly dirty vodka martini, 3 olives, please.

[Billy Bob]

Figured I would chime in here, being the chef with the burning ears. I’d love to introduce myself to the Winnipesaukee community — I hope to serve you for a long time! My name is Brendan McGuff and I am executive chef/partner in Lavinia’s. I’ve read all the comments about my title as executive chef. Titles have never really meant much to me. Here, I simply want diners to walk away with an entertained palate, having just enjoyed our impeccable and approachable dining experience. I invite you to stop in (we reopen on Saturday) and check out the fresh and local flavors of our enhanced menu. Feel free to tell me about your experiences here, and always be sure to say hello!

Check out some pictures from our kitchen renovation and house cleaning: https://www.facebook.com/LaviniasDining

Best,
Brendan McGuff,
Lavinia's

Well I don't know how the food will be but I have one word for you response after all that was written " CLASS "
good luck

[SteveA]

Humm.. tempest in a Stock Pot! :rolleye1:

[Lavinias Chef]

Nice intro. Welcome to the forum and good luck with Lavinia's. I think you are in a great spot. I am anxious to dine with you, though it won't be till late spring or summer.
I'll be the guy who orders a slightly dirty vodka martini, 3 olives, please.

We can't wait to make you that drink!

[Lavinias Chef]

Well I don't know how the food will be but I have one word for you response after all that was written " CLASS "
good luck

We appreciate your comment very much. We plan on being a part of the Lakes Region dining community for a long time to come and cannot wait to meet you and everyone else who loves this area as much as we have come to.

[belly_button_biter]

Figured I would chime in here, being the chef with the burning ears. I’d love to introduce myself to the Winnipesaukee community — I hope to serve you for a long time! My name is Brendan McGuff and I am executive chef/partner in Lavinia’s. I’ve read all the comments about my title as executive chef. Titles have never really meant much to me. Here, I simply want diners to walk away with an entertained palate, having just enjoyed our impeccable and approachable dining experience. I invite you to stop in (we reopen on Saturday) and check out the fresh and local flavors of our enhanced menu. Feel free to tell me about your experiences here, and always be sure to say hello!

Check out some pictures from our kitchen renovation and house cleaning: https://www.facebook.com/LaviniasDining

Best,
Brendan McGuff,
Lavinia's

Welcome to the forum. I was hoping you would show up. You too have referenced your self as an executive chef. Is this a self proclaimed or certified title?

Wishing you the best at a location with a bit of a checkered recent past.

[jetskier]

Welcome to the forum. I was hoping you would show up. You too have referenced your self as an executive chef. Is this a self proclaimed or certified title?

Wishing you the best at a location with a bit of a checkered recent past.

Enough with the title nonsense...virtually no one cares. It is all about the food.

Can someone post a menu...we will certainly give the restaurant a try.

Jetskier:cool:

[BroadHopper]

Let your mouth buds be the judge. To each his or her own.

I will try Lavinia when I am in your 'neck o' the woods'.

Whatever his chef title is, if the food is good, its OK by me.

[Lavinias Chef]

Enough with the title nonsense...virtually no one cares. It is all about the food.

Can someone post a menu...we will certainly give the restaurant a try.

Jetskier:cool:

We are just putting the finishing touches on the new menu and will post it later today!

[Alton Lady]

Figured I would chime in here, being the chef with the burning ears. I’d love to introduce myself to the Winnipesaukee community — I hope to serve you for a long time! My name is Brendan McGuff and I am executive chef/partner in Lavinia’s. I’ve read all the comments about my title as executive chef. Titles have never really meant much to me. Here, I simply want diners to walk away with an entertained palate, having just enjoyed our impeccable and approachable dining experience. I invite you to stop in (we reopen on Saturday) and check out the fresh and local flavors of our enhanced menu. Feel free to tell me about your experiences here, and always be sure to say hello!

Check out some pictures from our kitchen renovation and house cleaning: https://www.facebook.com/LaviniasDining

Best,
Brendan McGuff,
Lavinia's


Wishing you much success!

[MissSmall]

Figured I would chime in here, being the chef with the burning ears. I’d love to introduce myself to the Winnipesaukee community — I hope to serve you for a long time! My name is Brendan McGuff and I am executive chef/partner in Lavinia’s. I’ve read all the comments about my title as executive chef. Titles have never really meant much to me. Here, I simply want diners to walk away with an entertained palate, having just enjoyed our impeccable and approachable dining experience. I invite you to stop in (we reopen on Saturday) and check out the fresh and local flavors of our enhanced menu. Feel free to tell me about your experiences here, and always be sure to say hello!

Check out some pictures from our kitchen renovation and house cleaning: https://www.facebook.com/LaviniasDining

Best,
Brendan McGuff,
Lavinia's

Wishing you much success and so looking forward to visiting you in the coming weeks!
:):)

[belly_button_biter]

Enough with the title nonsense...virtually no one cares. It is all about the food.

Can someone post a menu...we will certainly give the restaurant a try.

Jetskier:cool:

"Nonsense.. no body cares" perhaps those who take the time to write about a pool-bar selling frozen precooked to reheat by line cook food as a positive don't care about titles. I care about credentials. Especially in this case as a short time ago I had such a bad experience at this restaurant that I swore off the $100 dinner for 2. A certified chef would excite me enough to try it again.

I've heard all kinds of rumors. I posed the question to the chef with hopes of clarification.

[blacksheep]

Brendan, my husband and I can't wait to come visit and try your menu. We've been following your renovation progress on facebook and the kitchen looks beautiful! Congratulations on your new venture - you've got a fantastic spot! Keep walking in dignity, and respect will continue to follow you. :)

[Bumble2249]

New to posting...sorry! ;)

[Bumble2249]

"Nonsense.. no body cares" perhaps those who take the time to write about a pool-bar selling frozen precooked to reheat by line cook food as a positive don't care about titles. I care about credentials. Especially in this case as a short time ago I had such a bad experience at this restaurant that I swore off the $100 dinner for 2. A certified chef would excite me enough to try it again.



I've heard all kinds of rumors. I posed the question to the chef with hopes of clarification.


Just try it again. I'm sure the additional visit will be worth the $100. Just my opinion..


Sent from my iPhone using Tapatalk

[Den65]

Figured I would chime in here, being the chef with the burning ears. I’d love to introduce myself to the Winnipesaukee community — I hope to serve you for a long time! My name is Brendan McGuff and I am executive chef/partner in Lavinia’s. I’ve read all the comments about my title as executive chef. Titles have never really meant much to me. Here, I simply want diners to walk away with an entertained palate, having just enjoyed our impeccable and approachable dining experience. I invite you to stop in (we reopen on Saturday) and check out the fresh and local flavors of our enhanced menu. Feel free to tell me about your experiences here, and always be sure to say hello!

Check out some pictures from our kitchen renovation and house cleaning: https://www.facebook.com/LaviniasDining

Best,
Brendan McGuff,
Lavinia's

Looking forward to dinning with you I'm walking distance away.Love the bar area and the outside patio in the summer. Good luck . Please make an OUTSTANDING Prime Rib with twice baked potato and a nice vegetable and I'll be their every time :):):)

[wifi]

Looking forward to dinning with you I'm walking distance away.Love the bar area and the outside patio in the summer. Good luck . Please make an OUTSTANDING Prime Rib with twice baked potato and a nice vegetable and I'll be their every time :):):)

With the loss of the Woodshed, I'm looking for the "outstanding prime rib", fairly local to me. Would be a good niche.

[Lavinias Chef]

We are just putting the finishing touches on the new menu and will post it later today!

Here's the menu beginning tonight:
http://on.fb.me/1lcqCYh

[goldengirl]

First reaction to this thread was "ridiculous". It starts out discussing a change of hands in a restaurant and ends up focusing on one unpopular comment a member makes. The entire thread turned into an unwarranted attack on Eric for clarifying a title. Sometimes it's just best to let a comment slide.

I'd love to hear more about Lavinia's as it opens up under new ownership. And perhaps some of the more frequent commenters could take a breath before they attack and allow the forum to be a little more friendly.

[SAMIAM]

First reaction to this thread was "ridiculous". It starts out discussing a change of hands in a restaurant and ends up focusing on one unpopular comment a member makes. The entire thread turned into an unwarranted attack on Eric for clarifying a title. Sometimes it's just best to let a comment slide.

I'd love to hear more about Lavinia's as it opens up under new ownership. And perhaps some of the more frequent commenters could take a breath before they attack and allow the forum to be a little more friendly.

I have to take issue with you that Eric was the victum of an "unwarranted attack".His unprovoked criticism of a fellow chef was unprofessional and disrespectful and the first time it has ever been done on this forum.
He certainly has the right to brag about his experience and accomplishments but to do it in order to demean someone else in the business was uncalled for.

[Den65]

Here's the menu beginning tonight:
http://on.fb.me/1lcqCYh

Went over tonight and had the skirt steak and the wife had the burger and I have to say it was very good. Had the clam chowder for an app and the wife had the house salad (love the cherries in it) and both tasted great. The service was good and most of the staff I have seen before all in all a good experience. Bring on that prime rib on a Friday and Saturday special and you got me. Still love the bar area. Good soft opening glad I went, I'll be back.:):)

[Lavinias Chef]

Went over tonight and had the skirt steak and the wife had the burger and I have to say it was very good. Had the clam chowder for an app and the wife had the house salad (love the cherries in it) and both tasted great. The service was good and most of the staff I have seen before all in all a good experience. Bring on that prime rib on a Friday and Saturday special and you got me. Still love the bar area. Good soft opening glad I went, I'll be back.:):)

Thanks for the kind words and prime rib suggestion!

[lovetheforum]

Here's the menu beginning tonight:
http://on.fb.me/1lcqCYh

$18 for a pulled pork sandwich! Yikes!

[Greene's Basin Girl]

The prices seem a bit high,but so are the food prices at the supermarket. I bought ground beef on Friday at Heath's ( their meat is wonderful ) in a Center Harbor. Prices were- 85% lean $4.99/lb. and 90% lean $5.99/lb. I am glad their meat sale is Wednesday. I can see why restaurants have to charge prices that are a bit high.

[SIKSUKR]

$18 for a pulled pork sandwich! Yikes!

$16 burger is an ouch also.:eek:

[phoenix]

would agree . to survive the non nine months that tourist are around a restaurant needs a draw. A good bar scene , good food at reasonable prices, something unique like woodshed was. I hope it works out but yes to me seems high .

[Life is Wild]

It is awesome that Lavinia's Chef has joined into the discussion. Otherwise, all our criticism and praise would be just another semi-useful way for people to vent and for some to decide whether or not they want to eat there. Now that the chef has bravely entered in, we can go somewhere.

I agree. Prime rib is a serious boon to a menu around here.

[Lavinias Chef]

It is awesome that Lavinia's Chef has joined into the discussion. Otherwise, all our criticism and praise would be just another semi-useful way for people to vent and for some to decide whether or not they want to eat there. Now that the chef has bravely entered in, we can go somewhere.

I agree. Prime rib is a serious boon to a menu around here.

So happy to be here (both in the kitchen and on this forum!)

[jetskier]

So happy to be here (both in the kitchen and on this forum!)

Lavinia's has had the reputation of being expensive and providing variable service/quality. As such, the baseline perception of the menu by most will be that it is a bit pricey. In fact this may not be the case based upon portions, food quality and service. The only way to know is to actually try it. :)

The menu seems a bit limited (perhaps to maintain quality) and it does not have what I would call "signature items". Pulled pork sandwiches, burgers and fish & chips are lower fare dining and readily available in the area. Yet, they comprise a high percentage of the menu offerings.

So, the question is where in the overall ecosystem does Lavinia's want to fit? Personally, I think that there is a dearth of high end options in the lakes region. I am sure that the members of this forum will be happy to give you their feedback. Perhaps, you might solicit suggestions for dishes as a way to test the market. I would suggest that you add a baked brie starter to the menu...that is always hard to find in the lakes region. ...and don't get me started on wines...:D

Jetskier:cool:

[Shore Driver]

Lavinia's has had the reputation of being expensive and providing variable service/quality. As such, the baseline perception of the menu by most will be that it is a bit pricey. In fact this may not be the case based upon portions, food quality and service. The only way to know is to actually try it. :)

The menu seems a bit limited (perhaps to maintain quality) and it does not have what I would call "signature items". Pulled pork sandwiches, burgers and fish & chips are lower fare dining and readily available in the area. Yet, they comprise a high percentage of the menu offerings.

So, the question is where in the overall ecosystem does Lavinia's want to fit? Personally, I think that there is a dearth of high end options in the lakes region. I am sure that the members of this forum will be happy to give you their feedback. Perhaps, you might solicit suggestions for dishes as a way to test the market. I would suggest that you add a baked brie starter to the menu...that is always hard to find in the lakes region. ...and don't get me started on wines...:D

Jetskier:cool:

You make a good point here. Tavern 27/Ray started off doing just that on here. He is the benchmark for soliciting feedback on this forum and then going on to great success.

[Pineedles]

Just a little reminder of the historical significance of Lavinia's and it's namesake from the Lake Winnipesaukee Historical Society's archives.

"John Coe was born in Durham, New Hampshire on November 3, 1797. He was one of eight children whose genealogy dates back to England in the sixteenth century. He was educated in the common schools of the town and worked for his brother in a country store. About 1819, John Coe moved to Center Harbor and purchased his own store in town where he bought, sold, and bartered for articles in common use at that time.

Mr. Coe was united in marriage with Lavinia T. Senter, the pretty daughter of Samuel and Lettice Senter, owners of the Senter House Hotel overlooking Center Harbor Bay. As was the custom of the day, the institution of marriage was “cried in church” by the uncle of the bride, he being Town Clerk at the time. The next step was building their home, and the site selected was the one with the most extended view of the surrounding mountains and the “Great Pond” (Lake Winnipesaukee) as it was called by the early settlers.

Today, the famous house John & Lavinia built is a popular restaurant."

[Bumble2249]

The lobster pound has an unbelievable prime rib meal on Sat nights!


Sent from my iPhone using Tapatalk

[wifi]

The lobster pound has an unbelievable prime rib meal on Sat nights!

It would be great if it was every night, like the Woodshed had...

I would like to go on a whim, not on a specified night.

[Lavinias Chef]

Lavinia's has had the reputation of being expensive and providing variable service/quality. As such, the baseline perception of the menu by most will be that it is a bit pricey. In fact this may not be the case based upon portions, food quality and service. The only way to know is to actually try it. :)

The menu seems a bit limited (perhaps to maintain quality) and it does not have what I would call "signature items". Pulled pork sandwiches, burgers and fish & chips are lower fare dining and readily available in the area. Yet, they comprise a high percentage of the menu offerings.

So, the question is where in the overall ecosystem does Lavinia's want to fit? Personally, I think that there is a dearth of high end options in the lakes region. I am sure that the members of this forum will be happy to give you their feedback. Perhaps, you might solicit suggestions for dishes as a way to test the market. I would suggest that you add a baked brie starter to the menu...that is always hard to find in the lakes region. ...and don't get me started on wines...:D

Jetskier:cool:

At our core, our goal is to source regional ingredients and make fresh, inviting and approachable food. That can take a lot of different directions over time, and we are always open to suggestions for menu items and feedback on how we are doing with our service and food. We might not ever get into a formal solicitation process, but we read this forum and will always listen to a customer idea at the restaurant!

[phoenix]

look I am just one diner and only around for four months but would suggest a special night like Corner House does on Monday and Kevin's does where you give an incentive to come. It attracts people when there may not be a buzz other nights just a thought

[Barbara]

I think it's a real struggle for high end restaurants to make it in the lakes region, especially in the winter months when the tourists are gone and the snow birds have gone south. My favorite high end restaurant is Mise En Place in Wolfeboro. I wish I could go weekly, but the budget doesn't allow!! It's our go to special occasion treat. If Terry didn't have a successful catering component to her business, I don't know if she would have made it all these years, especially through the winter.

I welcome new everyday kind of restaurants with great food and atmosphere. Infeel lucky that we have a number if them in Wolfeboro.

[wickedtravelah]

Is the "new" Lavinias going to cater to high end or casual dining?

It is easy and intimidating to see such an upscale buiilding and just assume its high end... I wouldn't even think of going in just for a burger; on the flip side, putting up "open" or "lunch specials" flags and banners can be tacky.

It would be nice to have a reasonably priced casual place.

[BroadHopper]

many upscale restaurants in NH have a cozy bar area that is far from upscale. The Pub menu and drinks should be reasonable for those to stop by when in the area. Now that Lavinia has a 'Pub' menu I am going to make it a point to stop by when I am in the area!

[sky's]

In reality all I care about is good food at reasonable prices. I don't ever remember checking a chefs diploma before I ate at a restaurant

nice could not agree more:)

[belly_button_biter]

Just try it again. I'm sure the additional visit will be worth the $100. Just my opinion.



Three of us took your advice and now have little trust in your opinion.

To start the pork belly sliders were only about 4oz total and way over priced at $12. Wild salmon lacked color for "wild" and was way over cooked and over priced for such small portion. Short ribs were tasty nut theere was only one on the plate. Ouch again! Skirt steak was tough as shoe leather and also over priced.

The wine was $35 and the total came to $176 before tip for mediocre service.

[Rusty]

Three of us took your advice and now have little trust in your opinion.

To start the pork belly sliders were only about 4oz total and way over priced at $12. Wild salmon lacked color for "wild" and was way over cooked and over priced for such small portion. Short ribs were tasty nut theere was only one on the plate. Ouch again! Skirt steak was tough as shoe leather and also over priced.

The wine was $35 and the total came to $176 before tip for mediocre service.

Just try it again. I'm sure the additional visit will be worth the $176. Just my opinion. :laugh:

[NoBozo]

Just try it again. I'm sure the additional visit will be worth the $176. Just my opinion. :laugh:

Encouragement: On your next visit...Rusty will pick up the Tab...:D :D NB

[Rusty]

Encouragement: Rusty will pick up the Tab...:D :D NB

I couldn't afford the tip on $176. :D

[WakeboardMom]

Three of us took your advice and now have little trust in your opinion.

To start the pork belly sliders were only about 4oz total and way over priced at $12. Wild salmon lacked color for "wild" and was way over cooked and over priced for such small portion. Short ribs were tasty nut theere was only one on the plate. Ouch again! Skirt steak was tough as shoe leather and also over priced.

The wine was $35 and the total came to $176 before tip for mediocre service.

3 meals, 1 app, 1 bottle of wine...$176? Drinks or dessert?

[Bumble2249]

Hey guys it was my opinion... You ever have an opinion that wasn't necessarily someone else's? Thats why I thought the word exists in the first place!? I believe I said "opinion" not "guarantee" I happen to like the place. The food is great! Unfortunately there is and always will be restaurants that don't necessarily "fit" everybody's budget. ;(


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[belly_button_biter]

3 meals, 1 app, 1 bottle of wine...$176? Drinks or dessert?

Macallan 12 for $15, a couple coffees for $6, side salad $9, In my opinion the
bread pudding was the only reasonably priced item for $6

[jetskier]

I would say that $176 for a complete meal for 3 is not out of the domain of reason for a higher end restaurant especially with wine and dessert. When my wife an I go out the bill ranges from $50 to over $100...but...

The posting from belly_button_biter of small portions, low quality and mediocre service is pretty damning. I would love to see Lavinia's thrive; great location and charming building. However, the formula seems off the mark. I would expect that with a limited menu and fairly simple dishes that value/quality would be utmost. I am hoping that this is an aberration...it would be appreciated if anyone else trying Lavinia'a would post their impressions. I am losing my zeal to drive up from Laconia to try them without some sort of positive posting.

Jetskier:cool:

[Rusty]

Hey guys it was my opinion... You ever have an opinion that wasn't necessarily someone else's? Thats why I thought the word exists in the first place!? I believe I said "opinion" not "guarantee" I happen to like the place. The food is great! Unfortunately there is and always will be restaurants that don't necessarily "fit" everybody's budget. ;(


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You said: "I happen to like the place. The food is great!"

What did you have when you went there?

[blacksheep]

I'm wondering if this limited menu is a temporary menu, until the new chef puts out his spring/summer fare? Additionally, the rumor we heard is that there is a new name coming...so, maybe they want to wait for signage, logo, etc. before putting out a completely new menu? Either way, I hope they iron out their quality issues asap. Thinking we'll give them a little time to get into their groove, and then we'll give it a try. :)

[diz]

I'm wondering if this limited menu is a temporary menu, until the new chef puts out his spring/summer fare? Additionally, the rumor we heard is that there is a new name coming...so, maybe they want to wait for signage, logo, etc. before putting out a completely new menu? Either way, I hope they iron out their quality issues asap. Thinking we'll give them a little time to get into their groove, and then we'll give it a try. :)

We ate there Saturday night. The waitress told us the menu was temporary and would be replaced soon.

[jetskier]

We ate there Saturday night. The waitress told us the menu was temporary and would be replaced soon.

Can you share your experience? Inquiring minds want to know. :D

Jetskier:cool:

[Bumble2249]

You said: "I happen to like the place. The food is great!"



What did you have when you went there?


Rusty, my wife had the filet and I had the confit. Both very good. I've been there by myself once and I had the burger which was good as well. However I'd expect to pay the $16 for a USDA Prime burger not your regular burger. ;) The atmosphere is great though and it always has been.


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[Bumble2249]

You said: "I happen to like the place. The food is great!"



What did you have when you went there?


Rusty have you been there? Were you one of the three that went with belly button guy?


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[Rusty]

Rusty have you been there? Were you one of the three that went with belly button guy?


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Nope, never been there. I'm sure I'll give it a try someday.

[VitaBene]

Friends went the other night and raved about the fresh pasta and filet dish.

[welowin]

I never post on forums like these but had to join and post after my experience at Lavinia’s.

I traveled to the lakes region over the Valentine’s weekend from Pennsylvania. Fortunately, I was able to eat at the new Lavinia’s on Valentine’s Day. Wow! It was a perfect experience. The building is lovely and sophisticated. The staff is friendly. Most importantly, the food was delicious and unforgettable. My husband and I ordered the pork belly side- tender and amazingly addictive. The house salad was perfectly balanced and dressed lightly. The filet main course and chicken confit were delicious and filling. The portions were large and reasonably priced. We ordered drinks and dessert, too. The cheesecake was light and smooth. The crème brule was sinful. Honestly, this was the best meal I have had in a restaurant in years and we eat out at least two times a week. It was so good we went back for Saturday night. We ordered the burger. It was the best burger I have EVER eaten. The meat was juicy and flavorful. The chef knows what he is doing! The best part is that the food is locally sourced and made in house. You can definitely taste it. We cannot wait to visit the area again- solely to visit Lavinia’s!

[mhtranger]

In 3.....2......1 Let it rip!!!

[upthesaukee]

Glad you had the a good trip over Valentine's and that you enjoyed Lavinia's.

Come back to the area again, and enjoy.

[belly_button_biter]

Welcome welowin we look forward to fitire posts
What part of PA? Do you know blacksheep?

[blacksheep]

I'm glad they seem to be hitting their stride. There is always a learning curve in any relaunch. My hubby and I are thinking about heading over there tonight for a cocktail and to check out the pub. Welowin - be careful... if you visit NH too much you'll find you like it much better than PA and next thing you know you'll be filling a truck and heading up for good. :) I don't think we know each other, and I'm not sure how belly button biter knows I have a connection to PA...b/c I have no idea who belly button biter is...?...but I'm from New Hope (Bucks County) north of Philly. Gotta say, though, after 14 years I think NH is home for good.

[jetskier]

I'm glad they seem to be hitting their stride. There is always a learning curve in any relaunch. My hubby and I are thinking about heading over there tonight for a cocktail and to check out the pub. Welowin - be careful... if you visit NH too much you'll find you like it much better than PA and next thing you know you'll be filling a truck and heading up for good. :) I don't think we know each other, but I'm from New Hope (Bucks County) north of Philly. Gotta say, though, after 14 years I think NH is home for good.

Please post your impressions. So far there has been one very positive review and one very negative review. Your experience should be interesting.

Jetskier:cool:

[blacksheep]

Just returned from our first visit to the newly born Lavinia’s. We are happy to report that the lovely atmosphere remains; the old house, with all of her charm; the eclectic décor, the music, vibe, relaxed tone – all intact. We sat at the bar, in the pub, and enjoyed a few appetizers – the scallops were delicious, and the crispy pork belly also very good. Portions were AMPLE! We were stuffed. Drinks were nice, and our glasses were never empty. We were hoping to see Scott, the bartender, but were informed he stays home on Sunday’s during football season (nice, Scooter…), so Amanda took care of us. We spent a lot of time talking to Doug, the general manager. Much of the ‘buzz’ on the streets is inaccurate – the owner is not an electrician, or a plumber… but is actually a successful international business owner from CT, many years spent vacationing in NH, who owns a house on the big lake. He is fortunate enough to be able to offer support to his son, a recent graduate of the CIA – Greystone, who has spent some years busting his chops in some fine, high-volume spots around the globe. This young Executive Chef has talent, drive, enthusiasm and is really interested in hearing what people have to say. He came out, introduced himself, offered us some culinary gifts, and invited us to tour his newly renovated kitchen. It is beautiful! Immaculate, well planned, and we felt completely welcome. One of the highlights of our meal was dessert – maple bread pudding with caramel sauce – which we were told was created by Chef McGuff’s mom. Apparently she comes into the restaurant and makes ALL of the desserts, as well as treats for the staff. Not to diminish the skills of Chef McGuff, but his mamma may give him a run for his money! It was delicious. So, in conclusion, our experience at Lavinia’s was very positive. It was a quiet, off-season night, we spent less than $100, but we were made to feel very welcome, left full, and had a really nice time. Give it a try.

[Rusty]

I never post on forums like these but had to join and post after my experience at Lavinia’s.

I traveled to the lakes region over the Valentine’s weekend from Pennsylvania. Fortunately, I was able to eat at the new Lavinia’s on Valentine’s Day. Wow! It was a perfect experience. The building is lovely and sophisticated. The staff is friendly. Most importantly, the food was delicious and unforgettable. My husband and I ordered the pork belly side- tender and amazingly addictive. The house salad was perfectly balanced and dressed lightly. The filet main course and chicken confit were delicious and filling. The portions were large and reasonably priced. We ordered drinks and dessert, too. The cheesecake was light and smooth. The crème brule was sinful. Honestly, this was the best meal I have had in a restaurant in years and we eat out at least two times a week. It was so good we went back for Saturday night. We ordered the burger. It was the best burger I have EVER eaten. The meat was juicy and flavorful. The chef knows what he is doing! The best part is that the food is locally sourced and made in house. You can definitely taste it. We cannot wait to visit the area again- solely to visit Lavinia’s!

I'm not the brightest bulb on this forum, but HOLY MOLY MAN!!!

There is no way a restaurant can get this much praise...Impossible!!

Below are the accolades that Lavinia’s got from a first time customer...and they can't wait to come back to NH just to eat at the restaurant again.

1. Wow!
2. perfect experience
3. building is lovely and sophisticated
4. staff is friendly
5. food was delicious and unforgettable
6. tender and amazingly addictive
7. salad was perfectly balanced and dressed lightly
8. delicious and filling
9. portions were large and reasonably priced
10. cheesecake was light and smooth
11. crème brule was sinful
12 .Honestly, this was the best meal I have had in a restaurant in years
13. so good we went back for Saturday night
14. best burger I have EVER eaten
15. meat was juicy and flavorful
16. chef knows what he is doing
17. best part is that the food is locally sourced and made in house. You can definitely taste it
18. We cannot wait to visit the area again- solely to visit Lavinia’s

[blacksheep]

Oh, and we did confirm that the current menu (short) is temporary and a more extensive, seasonal menu is in the works for spring/summer as is a possible rebrand... Time will tell. :)

[belly_button_biter]

I would say that $176 for a complete meal for 3 is not out of the domain of reason for a higher end restaurant especially with wine and dessert. When my wife an I go out the bill ranges from $50 to over $100...but...
Jetskier:cool:

I agree $176 not unreasonable for a decent meal for three. If i were to count on one hand the number of LR restaurants that can deliver a worthy experience I'd have fingers left over. I once spent $450 on dinner for 3 (drank a lot of wine) at Surf in Portsmouth. Left a generous tip and wrote a rave review.

I would never expect to pay $176 for an experiance reminesent of a junior college culinary project.

[Sue Doe-Nym]

We decided to try the new Lavinia's tonight. The ambiance was wonderful, but the menu was limited and the prices quite high, we thought. I was not in the mood for a burger, a pork sandwich, or fish and chips. A yummy seafood casserole would have hit the spot. The place is lovely, but I think they need to work on a more varied and affordable menu. A $16 burger is a bit much.....
we do, however, wish the new folks luck. We'll try it again when the ground thaws.

[Bumble2249]

I had a great meal at Lavinias last week. It was a special.. Triple B. Burger, beer and bourbon, $19! Once again the burger was great!


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[lakelivin]

Went to Lavinias recently to check out the new owners and new chef. The food was good. Unfortunately the appetizer and entree portions were small yet the prices were very high. The mixed drink portions were very small also. The bartender, Scott (great guy), must have been told to serve tiny drinks. Hopefully the new owners will make some quick changes because its a great location.

[Newbiesaukee]

We like to dine out, it is probably a large area of our recreational spending. Ambience, service, food, the total experience is what we look for.

The early reviews on Lavinia's have been mixed. The place is lovely and IMO the changes that Luke instituted last year with mixed and more affordable menu choices was a positive. The problem was inconsistency in food preparation.

We went last night for the first time under the new owners. It does appear that at least some of the staff is still there. Overall, we had a very enjoyable experience. The criticisms so far on the Forum have revolved around portion size and price.

The new menu , which is online, is kind of a mix of old and new. There are small plates and entrees and enough choices for most people. There were no specials but it wasn't very busy and it was a Thursday.

The drinks were a good "pour" and were 8 and 9 dollars for premium liquor. The bread was excellent and came with grated cheese and a rosemary olive oil. Only one variety of bread was served.

We are not large portion eaters but the plates seemed full. My wife had the burger. Yes $16 is a lot of money for a burger but it does have a lot of good stuff on it and the fries were great. A lot of folks will shell out $16 for a pasta dish with a higher profit margin and not bat an eye. I had the chicken confit ($25) which was a large leg thigh perfectly prepared with herb spaetzles, rain bow carrots, braised cabbage, smoked onions. A full plate and all excellent. Whoever was in the kitchen knows what he/she is doing.

The desserts looked good and were in the 6-8 dollar range. I had a good espresso.

Kim, our server, was efficient ad knowledgable about the menu.

All in all a very pleasant dining experience. We will return. As far as consistency, that remains to be seen as well as performance when it is busy. A few fish/seafood specials would be nice.

At this point Lavinia's seems a good addition to the higher end dining scene.

I have no association with the restaurant but the early reviews have been confusing and many of the comments have been from folks who have not been to the restaurant.

[Greene's Basin Girl]

Our family had lunch at Lavinia's on Mother's Day. They had some special choices and the other choices were off the regular menu. Everyone (7 of us) absolutely loved the food. We had scallops, lobster salad, eggs Benedict, and sausage and gravy biscuits. The prices were similar to prices at other restaurants. After previous comments I was hoping we had chosen the right restaurant. We were not disappointed and Lavinia's will certainly one of our go to places for an evening out.

[phoenix]

Thanks GBG we will go when we get up next week. Last summer we loved sitting outside when weather was nice

[Barbara]

Lavinia's is featured in an article on Center Harbor dining in the current issue of NH Magazine. It is given an excellent recommendation.

[blacksheep]

If you know of anyone in the area looking for work, apparently Lavinia's has a desperate need. Not sure I would have portrayed that in my ad, but to each his own. Change can be hard - seems the crew didn't weather the transition well. Hopefully they will be able to build a new team that can meet the expectations of the summer clientele and do justice to the beautiful location.

http://nh.craigslist.org/fbh/4478115308.html

[VitaBene]

I am not sure that the ad is from Lavinias. Who knows what some people may do to discredit another in the anonymous internet world we live in.

[SAMIAM]

I am not sure that the ad is from Lavinias. Who knows what some people may do to discredit another in the anonymous internet world we live in.

It does seem a little strange that someone would ferret out an ad and take the time to post a link in order to cast a business in a bad light. Wonder if there is a motive here.

[blacksheep]

I have nothing but well wishes for Lavinia's and I am not anonymous to the new owners and chef. I chalked the ad up to youth and inexperience and posted the link here sincerely thinking there might be forum members here who have students home for the summer who are looking for work. It is no secret that they have had some staffing turnover - and that's hardly unusual for the restaurant business, particularly when there is new ownership/leadership. Spread the word to qualified people, if you choose, but please don't allege that I have motives I do not.

[Bumble2249]

Seriously? A business can't place a post on Craiglist and have someone that might be a member of this forum, see it, and then go ahead and try to help out by spreading the message, without being accused of making up a story for some personal gain??!! Really?


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[VitaBene]

Seriously? A business can't place a post on Craiglist and have someone that might be a member of this forum, see it, and then go ahead and try to help out by spreading the message, without being accused of making up a story for some personal gain??!! Really?


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To be clear, I did not mean to imply that anyone on this forum did anything malicious.

My comment about the anonymity of the internet stands. I doubted that the owners of a restaurant would post a classified advertisement worded as it was.

[belly_button_biter]

Seriously? A business can't place a post on Craiglist and have someone that might be a member of this forum, see it, and then go ahead and try to help out by spreading the message, without being accused of making up a story for some personal gain??!! Really?


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You and blacksheep seem to support each other in defence of some and attacks on others very often.

[blacksheep]

My gosh... I don't know what you mean, or are implying, with your comment belly-button-biter, but I can assure you - I am the author of my own opinions and perspectives, I'm not working in cahoots with anyone, and I was just trying to spread the word - to people who might actually know people who are looking - that a restaurant I care about is looking for help. Good lord, this forum can be utterly ridiculous sometimes...

[wifi]

Can't we all take a deep breath. The summer has barely begun.

This isn't the only thread with, ermmmmm.... contentiousness


Breathe: in..... out......in......out....

[Bumble2249]

Omg Blacksheep......they've found us out! I must leave you now. Good luck on your mission..... If you choose to accept it...... :))))


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[Newbiesaukee]

I think Kayleigh liked it.

I have been there several times since my first report. The menu has changed a bit as has the staff; but I do believe they have a potentially winning combination. They are clearly making an effort to do it right. The best indicator is that the dishes have been consistent which has been a bugaboo in the last several incarnations.

It is a lovely restaurant and a good place to take guests, particularly as the Woodshed is no longer an option. Not inexpensive but a good value for a high end restaurant with a number of lower end priced options.

[Misha888]

I need to leave Gilford more as I have never heard of your restaurant and we live up here year round.

I just looked at the menu, and noticed no chicken dishes. Yeah, I know boring chicken . . . do you ever include it on your special menu?

At our core, our goal is to source regional ingredients and make fresh, inviting and approachable food. That can take a lot of different directions over time, and we are always open to suggestions for menu items and feedback on how we are doing with our service and food. We might not ever get into a formal solicitation process, but we read this forum and will always listen to a customer idea at the restaurant!

[Shortstop]

We're weekend boaters in Moultonborough and always enjoy the good local restaurants (Canoe, Lemongrass, Lago's and others), but lately Lavinias has been our 'go to' spot. We usually eat at the bar and enjoy Scott's lake stories and instant service. The menu is small, but I've enjoyed all I've tried. My fav is the Blackened Salmon on risotto, and my wife loves the lobster salad with a side of the smashed baby potatoes. The panzanella (sp??) bread salad is great. I took advantage of the Bourbon, Burger and Beer for $19 last week and that's an amazing deal for a great gourmet burger and drinks. We usually go on Wed or Thurs so the crowds are light. Also recommend the fish taco's as a bargain ($11 I think), but very good. SO, nice job to the new mgmt. team - keep it up. Tom and Deb.

[Mink Islander]

My wife and I ate dinner at Lavinia's Thursday and really enjoyed it. The clam chowder was interesting and a little different with a heavier bacon flavor than most, but delicious. The Caesar salad was also a slightly different take on the traditional with tomatoes added and the romaine cut lengthwise. My wife loved the ragout and I had the filet with the pappardelle pasta in Alfredo sauce - also an unusual combination but good. My steak was a perfect medium rare.

I think it's great they have such wide price points across the menu and look forward to trying other things.

We all know its tough to make a restaurant successful, particularly in a highly seasonal location. I wish the owners and staff the best of luck and success!

[Pineedles]

I am very surprised that Scott had any stories to tell, other than how he has tried to intimidate diners when they came to him with legitimate complaints. I have no complaints about the food at any of his restaurants, but he is a very rude owner.

[upthesaukee]

I am very surprised that Scott had any stories to tell, other than how he has tried to intimidate diners when they came to him with legitimate complaints. I have no complaints about the food at any of his restaurants, but he is a very rude owner.

I don't think that Scott O. owns Lavinias, and you have the Scott who is the bartender confused.

Sounds like an oops here. :eek:

[wifi]

I tend to refer to people I am closely familiar with, only, by their first name. Why do people feel the need to refer to Scott O by his first name, as if they are bosom buddies ? No offense meant to any poster here, its just why are people acting familiar with people they obviously only "know" in passing.

Yeah, its an old concept and I'm very old :)

[Mink Islander]

I've read back to some of the earlier threads to get some context for Pine needle's otherwise non sequitur and nasty comment.

Lost on me why after several polite and constructive reviews by others of the actual restaurant, he lobbed this nasty gram and attempts to drag this thread back down the hole it was in for a while.

I'm all for talking about what we like and don't like about a restaurant (food, atmosphere, and staff) but this is simply a personal attack. One of the reasons I post very infrequently anymore. This is what core members of the forum have allowed and even encouraged the dialogue to become. Sad really.

Now can we bring this back to restaurant reviews?

[Pineedles]

You are right upthesaukee I did confuse the two. I am sorry, I just get a bit boiling when I hear the name Scott. Sorry. I have no complaints against Lavinia's.

MI, You are so wrong on so many areas of your post.

[Greene's Basin Girl]

A group of us had dinner at Lavinia's on Sunday evening. Unfortunately it was not good. We were so very disappointed because the last time we were there it was great. We never received our bread until we were done with our meal. It wasn't that they forgot- they simply ran out. Three of us ordered the House Pasta and none of us liked it. It was overcooked and salty. My husband had duck. He said it was served lukewarm and the portion was small. We asked for three separate checks. We received three separate checks, but all three of them were the same check. They eventually found the other two checks. Maybe we should have waited until after Labor Day when the crowds subside. It is to bad because we live here year round. These restaurants have to survive on a great deal of local business in the off season. We will not return for a very long time and we live close by.

[Orion]

I've had my best dinner in the Lakes Region about a year or so ago at this restaurant and I've also had my worst a few months later. The best was during the week when they weren't too busy and the worst was a Friday night when they were busy. Yes, they ran out of bread on us on that busy night, too. So, bottom line, is they are not good at peak load, but are outstanding otherwise, IMHO.

[blacksheep]

Orion, when you ate at Lavinia's a year ago there was a different chef. The restaurant was sold early this past winter, however the name was not changed. The Coe House was in operation for many years, then underwent a 'rebrand' about 3 1/2 years ago. A very experienced chef (25+ years experience, classic culinary education) was hired and the menu and vibe was revamped. After two very successful years the restaurant was sold (early winter of this past year) to the current owner and his son. Despite the confusion on this page, Lavinia's is NOT owned (nor has it ever been owned) by the owner of Canoe. There was a bartender at Lavinia's, Scott, who is wonderful. Not to be confused with the owner of Canoe. (Btw, you can find Scott behind the bar at Lago in Meredith if you're looking for a fantastic cocktail and good stories.) The new owner's son, Brandon McGuff, is young culinary graduate with lots of enthusiasm, but not a ton of experience. He and his dad have spent their first season trying to find their paces and there may have been a few bumps in the road, but don't write them off just yet. A new restaurant deserves a full year to see if they can stand the test. They've still got a few months left to prove they've got the stuff.

[Orion]

Blacksheep, I haven't written them off. In fact, I've been back a couple of times since the bad experience and was very satisfied with the whole experience each time. I was just making the point that even a great restaurant can get stressed beyond their capacity limits in high-season. ....and that's why I rarely eat out on weekends in the summer up here.

[secondcurve]

A group of us had dinner at Lavinia's on Sunday evening. Unfortunately it was not good. We were so very disappointed because the last time we were there it was great. We never received our bread until we were done with our meal. It wasn't that they forgot- they simply ran out. Three of us ordered the House Pasta and none of us liked it. It was overcooked and salty. My husband had duck. He said it was served lukewarm and the portion was small. We asked for three separate checks. We received three separate checks, but all three of them were the same check. They eventually found the other two checks. Maybe we should have waited until after Labor Day when the crowds subside. It is to bad because we live here year round. These restaurants have to survive on a great deal of local business in the off season. We will not return for a very long time and we live close by.

3 checks? Really? I'm sure Lavina's staff was equally as unimpressed with your group as you were with them.

[Greene's Basin Girl]

3 checks? Really? I'm sure Lavina's staff was equally as unimpressed with your group as you were with them.

I think you are being quite harsh. Some people in the group have several drinks and some do not have any. Some people have gotten tired of partially paying for drinks when they don't drink. Also some people order 3 courses and other's may order one course. I would rather give my extra cash to a charity. With your attitude I am quite sure some people may not be impressed with you. Of course you may be so wealthy that you always pay the entire bill when you are out to dinner with others. GOOD FOR YOU!

[Rusty]

I think you are being quite harsh. Some people in the group have several drinks and some do not have any. Some people have gotten tired of partially paying for drinks when they don't drink. Also some people order 3 courses and other's may order one course. I would rather give my extra cash to a charity. With your attitude I am quite sure some people may not be impressed with you. Of course you may be so wealthy that you always pay the entire bill when you are out to dinner with others. GOOD FOR YOU!

I always tell the server to give us separate checks before ordering the meals.

Asking after the meals are served really isn't fair to the server.

[Happy Gourmand]

Yup, common practice with us too. We go out with 2 or 3 other couples and always ask for separate checks before we order. We've never had an issue with any server at any restaurant we've been to regarding our request. We do it for the same reason GBG does it.

[Chaselady]

We do the same. If we have dinner with friends that eat and drink as much as we do we may ask the waiter if it's okay to split the check.
We have rarely been at a restaurant when one person can pick up the check for the table.

[VitaBene]

We get one check and throw a card down for each couple. We don't ask for separate checks (but we all drink about the same amount:D)

I certainly can understand asking for separate checks before ordering- it is no different than having 3 couples at 3 separate tables at that point.

Regarding Lavinias, it has been hit or miss with us this year. Unfortunately, we have had more recent misses.

[ishoot308]

I guess I have always felt if your friendly enough to sit at the same table and break bread, you should be friendly enough to break up the check...

Dan

[blacksheep]

Most restaurants use computerized POS systems that make splitting the check very simple. It's really not, typically, a big deal. Perhaps your server was stressed, new, or both...

[Bumble2249]

I think you are being quite harsh. Some people in the group have several drinks and some do not have any. Some people have gotten tired of partially paying for drinks when they don't drink. Also some people order 3 courses and other's may order one course. I would rather give my extra cash to a charity. With your attitude I am quite sure some people may not be impressed with you. Of course you may be so wealthy that you always pay the entire bill when you are out to dinner with others. GOOD FOR YOU!


You let the server know that you will need separate checks BEFORE you order. Nothing new there.


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[BroadHopper]

Most restaurants use computerized POS systems that make splitting the check very simple. It's really not, typically, a big deal. Perhaps your server was stressed, new, or both...

The waitstaff will be carrying a tablet that will send the order directly to the kitchen and POS! There is even a possibility you can order ahead of time on a web-enabled device and your food and drinks will be ready when you arrive! :D

[secondcurve]

I think you are being quite harsh. Some people in the group have several drinks and some do not have any. Some people have gotten tired of partially paying for drinks when they don't drink. Also some people order 3 courses and other's may order one course. I would rather give my extra cash to a charity. With your attitude I am quite sure some people may not be impressed with you. Of course you may be so wealthy that you always pay the entire bill when you are out to dinner with others. GOOD FOR YOU!

I didn't mean to be harsh. You just brought me back to my college days as a waiter at a high-end Boston restaurant. Our waitstaff always lamented the folks who broke up checks. Those who did this were typically demanding and more often than not they were lousy tippers.

My position on splitting checks has nothing to do with being wealthy or not being wealthy. Rather, it has to do with averages. Sometimes splitting a check equally will help you and sometimes it will hurt you but at the end of the day, over the long run, it all equals out so why bother? The next time you go out to a restaurant have a drink, enjoy your meal and dinning partners and stop paying attention to who is ordering desert or an extra drink! I think you'll enjoy yourself more if you follow my advice. Give it a try and let me know.

[Denny Crane]

My position on splitting checks has nothing to do with being wealthy or not being wealthy. Rather, it has to do with averages. Sometimes splitting a check equally will help you and sometimes it will hurt you but at the end of the day, over the long run, it all equals out so why bother? The next time you go out to a restaurant have a drink, enjoy your meal and dinning partners and stop paying attention to who is ordering desert or an extra drink! I think you'll enjoy yourself more if you follow my advice. Give it a try and let me know.

I'm with you.

That deserves a ......."Denny Crane." You must be Alan Shore

[Rusty]

I'm with you.

That deserves a ......."Denny Crane." You must be Alan Shore

Hey Denny, is Alan still afraid of clowns? :D

[secondcurve]

Hey Denny, is Alan still afraid of clowns? :D

From what I understand he is only afraid of clowns when it is raining out and they are dancing on the trash cans.

[4Fun]

I didn't mean to be harsh. You just brought me back to my college days as a waiter at a high-end Boston restaurant. Our waitstaff always lamented the folks who broke up checks. Those who did this were typically demanding and more often than not they were lousy tippers.

My position on splitting checks has nothing to do with being wealthy or not being wealthy. Rather, it has to do with averages. Sometimes splitting a check equally will help you and sometimes it will hurt you but at the end of the day, over the long run, it all equals out so why bother? The next time you go out to a restaurant have a drink, enjoy your meal and dinning partners and stop paying attention to who is ordering desert or an extra drink! I think you'll enjoy yourself more if you follow my advice. Give it a try and let me know.

When we go out with friends who drink more we just make up the difference when it comes time to write in the tip. Our friends will leave more of the required 20%. We don't burden the server with seperate checks.

[baygo]

The waitstaff will be carrying a tablet that will send the order directly to the kitchen and POS! There is even a possibility you can order ahead of time on a web-enabled device and your food and drinks will be ready when you arrive! :D

Actually BroadHopper; the future has come on this one. I, thru baygo, introduced an Ipad system to my staff back in May that fits your futuristic vission. It baled me out big-time during a period of staffing challenges. I'll be tweaking it ove the winter to include some really neat features. In the mean time... seperate checks are easy to proccess.

I've designed the program to adapt to other restaurants and am working towards a freware model.

[Crusty]

I have worked (many years ago), and still eat in many restaurants of various types and price ranges. It is my considered opinion that the following two axioms apply to all restaurants, but more so as the average tab increases:

1) No matter how wrong, the customer is ALWAYS right.

2) The Golden Rule: He who has the gold, makes the rules.

For example. I'll put up with a lot from a restaurant that serves good food for $10 a person and go back regularly. However, if I'm being charged $30+ for a meal, they better not seat me next to the rest room or kitchen and my water glass better be kept full. --And anything else I can think of at the time. [For $50+ I demand tap-dancing waiters.]

As for Lavinia's...

My wife and I were in the neighborhood last year and stopped in slightly before opening. We were seated at the bar. Because we were time-constrained, we each ordered a salad (don't remember the particulars). The wait staff was attentive to our needs and the kitchen prepared two very excellent salads before opening (the croutons were exceptional and actually enhanced the salad for a change). Although priced toward the high end, the total package was well worth it and we will stop in again when in the area at dinner time.

[Orion]

We stopped in Lavinias a few nights ago, arriving around 6pm. It was very quiet and wait staff was very friendly and attentive. Got the clam chowder and think it is one of the top three I've ever had, with a very nice smoked-bacon flavor. I followed that with the fish tacos and they were delicious! They are also the cheapest thing on the menu. They use blackened fish and have a LOT of flavor, and certainly not fishy. They are very spicy, so I'd recommend getting the hot spicy mayo on side and not on the taco so you can dip it to the level you can stand (did I say it was hot-spicy?:fire:). I will be getting those again. My wife had the salmon and really liked it. The somewhat high cost of the salmon averaged out the whole bill to make it overall a fair transaction, IMHO. I will be back. :liplick:

[JTA]

I was with a group of eight last night at Lavinia's (4 couples). We asked ahead of time for separate checks. My meal was fabulous! Tomato bisque soup, the scallops (served on sautéed spinach and onions) and smashed baby potatoes (very tasty). When the checks came they were accurate to the penny. We don't go out a lot but this meal was the best this season.

[polarisman14]

Just wanted to add to the pile of positive press that Lavinia's has earned itself. My wife and I headed out there last night for an early reservation for our anniversary. Prices were comparable, the restaurant was clean (and had a really neat layout!), and service was attentive but not overbearing.

The quality of food was great--we split the house salad, I got the Pork Ragout for a main dish and the wifey got the Belknap Burger. The Ragout had freshly made pasta and great flavors throughout and the burger (though cooked to my wife's medium well taste instead of my preference, medium rare) was juicy and very flavorful as were the fries. Dessert was pecan pie for me and the almond cake for her, both of which were great.

We had that and a drink apiece and it came to about a hundred including tip which I'd consider a pretty decent value for an upscale dining experience on the water. Cheers!

[Pine Island Guy]

we went Saturday evening about 7:30pm, it was packed, but found two seats at the bar and treated superbly by the bartender Kayliegh!!

The clam chowder was yummy, as previous posters have pointed out it has a nice smoked bacon flavor, but it wasn't overwhelming...

I had the duck, which was locally raised, very tender and great flavor...

My delightful date had the salmon, which was cooked perfectly (slightly rare), very moist and also great flavor.

The braised vegtables were very good, but I actually preferred the risotto that came with the salmon and managed to hijack most of it off my wife's plate :)

Kayliegh made a great martini and cosmo, and although she was busy pouring drinks for the rest of the restaurant, also made sure we were well taken care of.

We opted to share the 'Funny Bone' dessert... rich chocolate cake with peanut butter mousse and vanilla ice-cream... a nice way to end the evening!

eat on! -PIG

[Bumble2249]

Tried the Tavern menu tonight. Short but perfect! $5 for two pulled pork carnitas...plus happy hour... Great deal and the food was great. Now there's a bunch if options for any budget without sacrificing quality.


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[SAMIAM]

My gosh... I don't know what you mean, or are implying, with your comment belly-button-biter, but I can assure you - I am the author of my own opinions and perspectives, I'm not working in cahoots with anyone, and I was just trying to spread the word - to people who might actually know people who are looking - that a restaurant I care about is looking for help. Good lord, this forum can be utterly ridiculous sometimes...

Forgive me in advance if I'm wrong Blacksheep, but isn't your husband the chef at Lago's? If that is true it seems a little disingenuous that you seem to be promoting them and steering people away from Lavinia's as an impartial observer.

[upthesaukee]

Here is a link to the Article. Nice to see Chef McGuff giving back to students who want to pursue a career as a chef / restaurant owner.

http://thecitizen.villagesoup.com/p/lavinia-s-chef-gives-students-a-taste-of-running-a-restaurant/1259073

[blacksheep]

Posting tonight on Lavinia's FB page advertising 'two drinks for $5 and $1.50 pork tacos. Can you beat the 15 taco challenge?' Omg what has happened to Lavina's? I know the winter can be tough, but this grand dam deserves more dignity that THIS. Sad to see this.

[Bumble2249]

Posting tonight on Lavinia's FB page advertising 'two drinks for $5 and $1.50 pork tacos. Can you beat the 15 taco challenge?' Omg what has happened to Lavina's? I know the winter can be tough, but this grand dam deserves more dignity that THIS. Sad to see this.


I think it's a great angle for this time of year. The tacos just so your aware, are not your avg taco either. Slow braised shredded pork. Fantastic.


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[Major]

Posting tonight on Lavinia's FB page advertising 'two drinks for $5 and $1.50 pork tacos. Can you beat the 15 taco challenge?' Omg what has happened to Lavina's? I know the winter can be tough, but this grand dam deserves more dignity that THIS. Sad to see this.

Since when is it undignified to provide awesome value? We all know the restaurant biz is tough in the winter in the Lakes Region. I think it's smart business for Lavinia's to entice people into their restaurant who otherwise would never go.

[Pine Island Guy]

Posting tonight on Lavinia's FB page advertising 'two drinks for $5 and $1.50 pork tacos. Can you beat the 15 taco challenge?' Omg what has happened to Lavina's? I know the winter can be tough, but this grand dam deserves more dignity that THIS. Sad to see this.

I say it's a great venue and a great deal... why question it... let's eat, drink, and be merry!!

nom nom nom -PIG

[SAMIAM]

Once again,Blacksheep makes a dig at Lavinia's.......wonder if there might be a reason.
Hmmmmm

[CGI3]

Once again,Blacksheep makes a dig at Lavinia's.......wonder if there might be a reason.
Hmmmmm

Blacksheep, did your husband used to work at Lavinia's when the food was incredibly "out of this world"??...And now working at Lago's??

[blacksheep]

It's no secret that my husband and I had a connection to Lavinia's - not a secret on this page, nor is it a secret to SAMIAM, who is also vested in her best interest, as he owns the building. However, if you read the entire thread you'll see that I've offered as much SUPPORT as I have criticism. Chef McGuff knows exactly who I am when, and if, he cares to read my posts. I am not alone in expressing that it seems that Lavinia's needs to figure out who she wants to be; fine dining, casual, pub-focused, or an all-you-can eat taco bar where you can also fill up on cheap drinks. She pops up on my FB feed from time to time - we still care about the restaurant and want to see it be successful, particularly b/c we know it can be done. I don't say anything here that I wouldn't say directly to Brandon if we were in the same room. Happy New Year.

[Bumble2249]

It's no secret that my husband and I had a connection to Lavinia's - not a secret on this page, nor is it a secret to SAMIAM, who is also vested in her best interest, as he owns the building. However, if you read the entire thread you'll see that I've offered as much SUPPORT as I have criticism. Chef McGuff knows exactly who I am when, and if, he cares to read my posts. I am not alone in expressing that it seems that Lavinia's needs to figure out who she wants to be; fine dining, casual, pub-focused, or an all-you-can eat taco bar where you can also fill up on cheap drinks. She pops up on my FB feed from time to time - we still care about the restaurant and want to see it be successful, particularly b/c we know it can be done. I don't say anything here that I wouldn't say directly to Brandon if we were in the same room. Happy New Year.


I think their multi faceted approach to dining in general is genius. Nothing to figure out at all.


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[thinkxingu]

I hate comments from people with agendas, known or unknown. If you don't like the way a restaurant is run, don't patronize it or, if you're feeling particularly disappointed, bring it up to management. To come on here, a public forum, just to criticize a choice a restaurant has made--nothing to do with the quality, etc. of the experience--under the guise of wanting to see it succeed is disingenuous. If, to continue offering a fine dining experience in summer, Lavinia's needs to simplify for winter, so be it. I'm seasonal, and really wouldn't spend the money to dine there in season, but things like this would get me to take a road trip to check on camp and drop in.

[CGI3]

It's no secret that my husband and I had a connection to Lavinia's - not a secret on this page, nor is it a secret to SAMIAM, who is also vested in her best interest, as he owns the building. However, if you read the entire thread you'll see that I've offered as much SUPPORT as I have criticism. Chef McGuff knows exactly who I am when, and if, he cares to read my posts. I am not alone in expressing that it seems that Lavinia's needs to figure out who she wants to be; fine dining, casual, pub-focused, or an all-you-can eat taco bar where you can also fill up on cheap drinks. She pops up on my FB feed from time to time - we still care about the restaurant and want to see it be successful, particularly b/c we know it can be done. I don't say anything here that I wouldn't say directly to Brandon if we were in the same room. Happy New Year.A little disclaimer letting us all know that your husband worked there and was either let go, or left on his own accord would have been nice...

[Ross_t]

Finally got a chance to eat at Lavinia's last night. Sat in the tavern, which was fairly full with tight seating. Nice building, decent meal, but ordered burgers "medium" got well done. Kind of underwhelmed, but probably will try again and order something a bit more interesting.
I have had better burgers at chain restaurants such as Smokey Bones and Chilis..

[gillygirl]

A little disclaimer letting us all know that your husband worked there and was either let go, or left on his own accord would have been nice...

Before you go off on blacksheep, you should do your research. In post 25, she states she had an interest in Lavinia's at one time. If you do a little more research, it appears that SAMIAM is taking digs at blacksheep while complaining she is taking digs at Lavinia's. Since he owns the building which houses Lavinia's (something he never stated in this thread, but which blacksheep pointed out), he's the one with the current vested interest. Why is there a double-standard?

Throughout the thread, blacksheep has been very supportive of the current owner and chef. Let's not treat blacksheep like a blacksheep.

[Billy Bob]

So it turns out that people with a vested interest in the success or failure of establishments are posting comments regarding the quality etc of this and I would assume other businesses . Unbelievable ! Not really , that's one of the problems you run into with open forums . This does bring into question the value of these reviews , the fix , both good and bad , is in.
Suggestion : if you have any interest cant you try to hold yourself back and not post your opinion about quality etc .