13 comments on “2010 KRLD Restaurant Week Reader Reviews

  1. After reading the article about RW it made me rethink going. Didn’t want to be one of “them” & didn’t want to think we were getting the least expensive food possible. We canceled all our reservations. We have had decent meals in past but the article rang true on many levels. A standout in past was Aurora. Also Charlie Palmer. Those were great deals for an incredible price. Nobu was awful. We ended up ordering so much food off the menu. Abacus a factory. We have & still will go to the same places we were going anyway during non-RW week and just donate $ to NTFB. And order what we want & get better service. Now what to do with all our CM 4th course flyers?

  2. Origami birds?

    We did the same thing…cancelled ressies at Shinsei and Bijoux for RW this year. We love Bijoux, but will go some other time.

    Great idea re: just making a donation to the NTFB…we’ll be doing that instead!

  3. yes, i’m sure you will ALL make donations to the NTFB on your own. you probably have so often in the past, right? the RW article in your magazine was both deceitful and unnecessary. i have had many wonderful meals over the years during this time and have learned to avoid the “RW factories”. Bijoux, York Street and Stephan Pyles have always been wonderful experiences and it gives me a good feeling to know my dining out at this times benefits the folks at risk of hunger.

  4. Let’s think of ways to re-work Restaurant Week to make it better. My suggestions?

    1) Remove control of the event from KRLD and put it back in the hands of the charities.
    2) Get rid of the marketing fee – the restaurants are already donating a heckuva meal deal, and the benefit of the KRLD radio spots is legitimately questionable.
    3) Allow the restaurants to switch to a “matching donation” and fixed tip amounts. You’d be billed $35 plus a “set” tip amount (each restaurant should be able to determine their own), then the guest can add on to their check the amount of THEIR donation to NTFB, which the restaurant would then match (perhaps up to a maximum of $7). This has the potential to double the amount raised for the charities.

    Any other ideas out there?

  5. Get a clue, could you please explain what you found deceitful about the article? Unnecessary? I disagree. I think it is an interesting look at the behind the scenes operation of Restaurant Week. We are talking about a lot of money coming from over 130 restaurants. How it is controlled should be understood. They are your dollars. Don’t you want to know your feel good experience dollars really go? I’m not saying the experience isn’t wonderful and neither does the article.

  6. I love fine dining but have not gone back to restaurants I have experienced during Restaurant Week, except Stephan Pyles (RW was my introduction to this restaurant). Last year, I went to Craft & was so disappointed. The service was not good, and we all left hungry. The restauanteurs should be looking at this as a promotional period, during a slow time to introduce themselves to NEW customers & show them how great they are so they WILL come back; otherwise, they should back out; they will hurt their brands and people who would otherwise try them will avoid them due to a poor experience for what is supposed to be a fine restaurant. The restaurants should not expect to make a profit during restaurant week & write-off any losses to a marketing expense. This is a slow time (Aug) where they can keep staff employed, food costs down (they are ordering more quantities than if RW didn’t exist & therefore meeting contractual ordering obligations to keep costs throughout the year lower), and have the opportunity to get new people into their restaurant to entice them to come back at regular price. This is way more to their benefit than discounting throughout the year to get people in. I was disgusted in the article with the expectation that they should make more money & people should tip higher. Most people have said the service levels go down (perhaps because the wait staff has come to expect high tips regardless of the experience for the guest?). Why should they tip higher for a lesser dining experience? Perhaps the restaurants should be paying their people better (or getting people who will provide their best service) and pointing out the long term potential of happy customers during this marketing event.

  7. I had a wonderful dinner at Cadot’s. I wouldn’t have tried it if it wasn’t for RW since it’s a bit far from where I live. I had the gazpacho, escargot, coq au vin, and the apple tart. All were excellent. Will definitely go back once RW is over. Service was also great. The chef even came to our table to say hi.

  8. Friday night I dined at Bistro Louise at a table of four, three of us whom had not dined there before. Delightful dishes, served with care and graciousness. On Saturday night, we dined at Grace, and for all of us it was our first time. The server was handy when we needed him, Julie the sommelier made some beautiful bottle recommendations for the courses we selected, and since I had stupidly forgotten my CM certificate, I was glad there was an option to purchase the Surf & Turf course which was out**standing. The restaurant was full and nicely busy, and when Van Cliburn stepped in for dinner, we nodded and smiled knowing that we indeed had made a good choice. Nine more restaurant reservations to go!

  9. @Jon – “The restaurants should not expect to make a profit during restaurant week & write-off any losses to a marketing expense.”

    Honey, tell that to my LANDLORD. I guess if tthis is the feeling of how a business should operate, perhaps we should have Attorney Week, or Doctor Week, or Journalist Week, or Retail Store Week, where each of these Dallas industries turns in a weeks worth of income.

    Jon, most owners live on their profits, they don’t have a corporation signing a check, or putting money away for a pension (hahahahah). You’re asking us to do what NO OTHER industry in Dallas balls up to do.

  10. I think the person who says they should write off a week should go to their boss tomorrow and say that they are going to work this week for free.

  11. Fort Worth restaurants do a good job for RW. Come try Grace or Bistro Louise or Lonesome Dove–

  12. I think people just like to complain, especially when they can do so anonymoulsy (or semi so) on the internet. I have had about 20 restaurant week meals over the years. Some have been better than others, but non have been terrible. I have never felt that the restaurant did not want me there (even at Craft, Charlie Palmer, Abacus and other big name places). Is the meal as good as a full freight meal? No. But, it’s relatively cheap and it’s an easy way to donate a few bucks to charity. Nothing wrong with that. Sorry that Nancy and others here have such a difficult time with that.

  13. I’ve been in the past, but I’ve refrained from booking reservations for the last 2 years after various discussions on this very forum. I thought the article was great.

    While my RW experiences have always been positive, I think that has as much to do with me as a diner as it does with the service provided. I don’t expect the stars to perfectly align for $35, and I’ve always tipped a much higer amount and gone in for wine pairings so the restaurant could make a little bit of money on the transaction. The diners out there who shout “me, me, me for cheap, cheap, cheap” are setting themselves up for a bad experience from the get go.

    Oh, and @getaclue, I’ve donated directly to the NTFB (time and money) and enjoyed many of the restaurants participating on non-RW visits. That is more beneficial for the charity and the restaurants than your RW visit. It’s just that it isn’t more beneficial to you, so why bother, right?