Restaurants that posters have given bad reviews

[lakewinnie]

I would give anything to be able to go to a restaurant right now that posters have previously given bad reviews on this forum. Even if the service is slow or there are noisy kids a few tables away, or the steak was too rare or too well-done.

[WinnisquamZ]

I will second that. With that said, wondering how seating and placement in restaurants change due to this event


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[thinkxingu]

"Don't know whatcha got..."
On the other hand, just think how sweet the return will be! I can't wait for a seafood platter from The Bob House, BBQ at Yankee Smokehouse, a pizza at The Mug or Giuseppe's...

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[phoenix]

I agree but the VK will be my first stop.

[Biggd]

Originally Posted by thinkxingu

"Don't know whatcha got..."
On the other hand, just think how sweet the return will be! I can't wait for a seafood platter from The Bob House, BBQ at Yankee Smokehouse, a pizza at The Mug or Giuseppe's...

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I really miss The Bob House!

[Mr. V]

I would give anything to be able to go to a restaurant right now that posters have previously given bad reviews on this forum.

Your point is that you'd be happy to dine at pretty much ANY local restaurant; hello, cabin fever.

However they'll all reopen at the same so you'll be able to separate the wheat from the chaff.

[Jersey Bob]

And when they finally open you probably won't be able to get in.

[WeLoveTheLake]

Italian Farm House.... Yummmm

[ACME on the Broads]

Or Elvios......rooting for you guys, love your pizza!

[VitaBene]

Originally Posted by ACME on the Broads

Or Elvios......rooting for you guys, love your pizza!

They were steady the other day.

[dippasan]

I see that the outside menu sign is up.
Wondering if he'll open early because school is closed (plenty of help)
I suspect the line will be across the street with police directing traffic.

[upthesaukee]

In response to a question about when he planned to open, he responded:

We traditionally open on the first Saturday in May. Not sure if we can do that right now. I am going to re-evaluate at the end of next week.

I'm sure one major concern is the closeness under which the employees have to work, and the closeness of the customers waiting for their orders. Certainly a lot to think about from his perspective.

Dave

[LIforrelaxin]

So as I looked through this said... I saw a few points, that yes I agree with, what will it be like, when we can go back to restaurants....

But Honestly the question I have right now, is how many restaurants aren't going to be able to open back up after this. Certainly there are the places that should be able to weather the storm, in the lakes region, places that come to mind, are the Common Man and its off shoots, Center Harbor Dinner, Buckey's to name a few.... But those places have along history, and dedicated clientele.

There are countless places, that don't have long records, or don't have a strong clientele list. what will become of them..... What about the places that depend on a strong, summer season etc.

The effects of this period are yet to be told, the longer we stay clamped down, unable to move and socialize like we did before, the more at risk, many business become. The cost of starting a restaurant back up, with food orders etc. might be enough to make some owners decide it just isn't worth it...

Anyway I will stop my rambling.....

[hd333]

What restaurants in the lakes region are “surviving” now in the new environment?

We have not been up since early March.

I’m partial to Meredith/Center Harbor/Moultonborough.

Is the Bob House or Canoe doing takeout? If so anyone know how business is?


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[Biggd]

Originally Posted by hd333

What restaurants in the lakes region are “surviving” now in the new environment?

We have not been up since early March.

I’m partial to Meredith/Center Harbor/Moultonborough.

Is the Bob House or Canoe doing takeout? If so anyone know how business is?


Sent from my iPhone using Tapatalk

We've only ordered out 2 times and both were Common Mam restaurants, Lago's and Town Docks. Both were very good. Town docks seemed to be busy this past Saturday at dinner time. They give you a time slot and parking number and bring it out to your car.
I'll bet the owner of Faro's is sooo glad he shut down when he did!

[winni83]

We have done take out from the Village Kitchen, Bob House, Lemon Grass, Canoe and Lake House. All were very good and appreciative of the business and the tip. Some fried food may not be the best take out choice.

[VitaBene]

Originally Posted by hd333

What restaurants in the lakes region are “surviving” now in the new environment?

We have not been up since early March.

I’m partial to Meredith/Center Harbor/Moultonborough.

Is the Bob House or Canoe doing takeout? If so anyone know how business is?

Sent from my iPhone using Tapatalk

HD, Bob and Canoe are both doing takeout and seem to be doing OK. ElMariachi just reopened. I think the only place in town not open is the Woodshed.

[Newbiesaukee]

We have gotten takeout from Lemongrass twice...it was just cooked and put in our car. Delicious.

[gravy boat]

We have found that restaurants already experienced at high volume takeout seem to do best with it.
I will say that Patrick's and Lyon's Den did very well, too!

[jbolty]

,,,,,,,,,,,,,,,,,,,

[skprbob]

The Pine Cone Pub in Melvin Village is also doing take-out.

[VitaBene]

Probably the most difficult food to find has been Chinese. I called 5 places last week and all were closed. I called Seabird yesterday and they were open, so I took the drive- it is fantastic.

[JEEPONLY]

Great place!

Meaning Pine Cone Pub!

[upthesaukee]

Originally Posted by VitaBene

Probably the most difficult food to find has been Chinese. I called 5 places last week and all were closed. I called Seabird yesterday and they were open, so I took the drive- it is fantastic.

JP China in Alton Bay. Closed Tue & Wed.

They ask that you call in early and give them a time you want to pick up. Helps the kitchen from getting slammed. 875-8899.

They post daily on FB. Check them out there at JP China.

Dave

[VitaBene]

Originally Posted by upthesaukee

JP China in Alton Bay. Closed Tue & Wed.

They ask that you call in early and give them a time you want to pick up. Helps the kitchen from getting slammed. 875-8899.

They post daily on FB. Check them out there at JP China.

Dave

I like JP China, usually stop on an around the lake motorcycle ride. The biggest problem I have is that pop's is right there too! Once I splash the boat, I will take that to JP- fastest route for me.

[Hillcountry]

Originally Posted by lakewinnie

I would give anything to be able to go to a restaurant right now that posters have previously given bad reviews on this forum. Even if the service is slow or there are noisy kids a few tables away, or the steak was too rare or too well-done.

Blasphemy! A steak cannot be “too rare”
That said, except for O Steakhouse and maybe 2 others (over 50+ years of appreciating a great steak), my best steaks have been from my own grill.
But I digress and agree...open the restaurants again!

[VitaBene]

Originally Posted by Hillcountry

Blasphemy! A steak cannot be “too rare”
That said, except for O Steakhouse and maybe 2 others (over 50+ years of appreciating a great steak), my best steaks have been from my own grill.
But I digress and agree...open the restaurants again!

Have you cooked sous vide yet. Steaks are pretty fantastic- cooked edge to edge how ever you like. Finish in Cast iron skillet... yum.

I like grilling them and completely cast iron cooking (stovetop and in oven) them too

[jbolty]

Originally Posted by VitaBene

Have you cooked sous vide yet. Steaks are pretty fantastic- cooked edge to edge how ever you like. Finish in Cast iron skillet... yum.

I like grilling them and completely cast iron cooking (stovetop and in oven) them too

I bought a sous vide gadget a few months ago and then forgot all about it; still in the box. What temp do you cook the steaks to? 120 or so?

[TheRoBoat]

Originally Posted by jbolty

I bought a sous vide gadget a few months ago and then forgot all about it; still in the box. What temp do you cook the steaks to? 120 or so?

With a sous vide - it is time and temperature. So - you are looking for X degrees for Y hours. It gets the food to temperature relatively quickly, the tenderness comes from the time.

EX - my #1 from a sous vide is boneless pork chops. 1.5", 140 degrees, 2 hours. Very hot cast iron to finish. As good as you will ever have

[VitaBene]

Originally Posted by jbolty

I bought a sous vide gadget a few months ago and then forgot all about it; still in the box. What temp do you cook the steaks to? 120 or so?

Medium rare- 129. I don't get fancy. A little olive oil with a good seasoning of salt and pepper and in the bag it goes. I use freezer bags and cook in a stockpot. i'll go 2 hours with a thick, good cut of steak.

[jbolty]

Originally Posted by VitaBene

Medium rare- 129. I don't get fancy. A little olive oil with a good seasoning of salt and pepper and in the bag it goes. I use freezer bags and cook in a stockpot. i'll go 2 hours with a thick, good cut of steak.

apparently big brother is watching because this literally just popped up on my facebook, in this case it's worthwhile information

https://www.seriouseats.com/2017/03/...ook-steak.html

https://www.seriouseats.com/2015/06/...ide-steak.html

[VitaBene]

Originally Posted by jbolty

apparently big brother is watching because this literally just popped up on my facebook, in this case it's worthwhile information

https://www.seriouseats.com/2017/03/...ook-steak.html

https://www.seriouseats.com/2015/06/...ide-steak.html

Thanks- that is good info. I like cooking for a group, the sous vide allows you to concentrate on all of the side stuff without having to worry about the main event!

[mcdude]

Originally Posted by upthesaukee

In response to a question about when he planned to open, he responded:

I'm sure one major concern is the closeness under which the employees have to work, and the closeness of the customers waiting for their orders. Certainly a lot to think about from his perspective.

Dave

Pop just posted on FB that he would open on May 9.

[chipj29]

I hope that when places do reopen, us restaurant critics go easy on all of them. It’s been a very rough ride for each and every one of them, and it’s not going to easy for a lot of them to reopen. Staffing in particular is going to be very challenging.
Be patient. Be nice. And enjoy the heck out of those first meals and beverages.

[SAMIAM]

Originally Posted by VitaBene

Medium rare- 129. I don't get fancy. A little olive oil with a good seasoning of salt and pepper and in the bag it goes. I use freezer bags and cook in a stockpot. i'll go 2 hours with a thick, good cut of steak.

I like mine at 120.....but try finishing with clarified butter instead of olive oil.Tolerates heat just as well and gives a great flavor

[ishoot308]

Originally Posted by chipj29

I hope that when places do reopen, us restaurant critics go easy on all of them. It’s been a very rough ride for each and every one of them, and it’s not going to easy for a lot of them to reopen. Staffing in particular is going to be very challenging.
Be patient. Be nice. And enjoy the heck out of those first meals and beverages.

I wish this could happen but look at the "Pop's Clamshell" thread...already we have someone bashing Pop's from a prior experience and they are not even open for business yet. Can't even let them open to try and make a living during this crisis without putting them down.

Unfortunately your not going to change nasty / hateful people...

Dan

[granitebox]

Originally Posted by ishoot308

I wish this could happen but look at the "Pop's Clamshell" thread...already we have someone bashing Pop's from a prior experience and they are not even open for business yet. Can't even let them open to try and make a living during this crisis without putting them down.

Unfortunately your not going to change nasty / hateful people...

Dan

And of course its a new member, one of first 10 posts......

[pops]

Originally Posted by ishoot308

I wish this could happen but look at the "Pop's Clamshell" thread...already we have someone bashing Pop's from a prior experience and they are not even open for business yet. Can't even let them open to try and make a living during this crisis without putting them down.

Unfortunately your not going to change nasty / hateful people...

Dan

My Dad always told me. “If you don’t have haters you’re not trying hard enough “. No worries. We have plenty of people that love us. I’ve built up a tough leathery hide over the years.
Pop’s

[Billy Bob]

Originally Posted by ishoot308

I wish this could happen but look at the "Pop's Clamshell" thread...already we have someone bashing Pop's from a prior experience and they are not even open for business yet. Can't even let them open to try and make a living during this crisis without putting them down.

Unfortunately your not going to change nasty / hateful people...

Dan

A review would or should always be based on a prior experience. And what the review said wasent all that bad. It would not have prevented me from trying the place.
Only posting nice reviews of every establishment in the area dosent really accomplish anything and lacks credibility

[Outdoorsman]

Originally Posted by VitaBene

Medium rare- 129. I don't get fancy. A little olive oil with a good seasoning of salt and pepper and in the bag it goes. I use freezer bags and cook in a stockpot. i'll go 2 hours with a thick, good cut of steak.

I MUST buy one of these gadgets! I am confused though as to what you guys are referring to. I see a wide range of options.

This would be worthy of a trial and error purchase. Even if I don't like it, not a huge loss.
https://www.webstaurantstore.com/wes...SABEgLU9vD_BwE

But I would be reluctant to purchase the "real deal"?
https://sousvidesupreme.com/products...eme-touch-plus

Are you guys referring to the more expensive one?

[tis]

Does anybody know if O's in Wolfeboro one of the ones that is taking the hit? The sign is gone and I wondered if that mean they won't open after this is over. (if it ever is) I haven't heard anything.

[VitaBene]

Originally Posted by Outdoorsman

I MUST buy one of these gadgets! I am confused though as to what you guys are referring to. I see a wide range of options.

This would be worthy of a trial and error purchase. Even if I don't like it, not a huge loss.
https://www.webstaurantstore.com/wes...SABEgLU9vD_BwE

But I would be reluctant to purchase the "real deal"?
https://sousvidesupreme.com/products...eme-touch-plus

Are you guys referring to the more expensive one?

I use the Joule brand, Anova is good as well. The Joule is smartphone operated only, it has no controls. I usually cook in a big stochastic pot, but have used more shallow plastic totes for things like ribs.
https://www.amazon.com/ChefSteps-Jou.../dp/B01M8MMLBI

[Thill]

taken this am. Signs are up!! They will open when inside dining is available

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[tis]

So they WILL be opening then? It doesn't say O's specifically but it is?

[Thill]

Thats what they told me, they are closed due the emergency order in place