http://blog.newsok.com/fooddude/2009/03/18/merger-coach-house-western-concepts-group/ The Oklahoman's Food Editor Dave Cathey Tue, 14 Feb 2012 13:19:36 +0000 hourly 1 http://wordpress.org/?v=3.3 http://blog.newsok.com/fooddude/2009/03/18/merger-coach-house-western-concepts-group/comment-page-1/#comment-2385 Donn Ovshak Mon, 14 Feb 2011 10:46:56 +0000 http://blog.newsok.com/fooddude/?p=83#comment-2385 My wife and I made it out to Musashi`s @ 7:00, on 2-13-11,we were informed that our res was for next week and there were no openings at the Tappan grills so we opted to sit in a booth at the bar. Our server, white guy" I`m white too" sweating profusely took our drink and app order, everything was fine. After our appetizer plates were cleared there was about 15 minute gap, no food or service. I ordered the Tsunami and my wife succulent scallops. the food arrived, the waiter just set the food down and hauled ass. The food did not look good, my wife's scallops were cold, my beef tenderloin was hard small chunks far from MR, pretty chewy for beef tenderloin?, Crab legs cold. Not once did the waiter come back and say "how is everything, or how was everything once we were finished" when he put the check down, nothing, not even a thank you? Now in this case I’m not going to say anything until they asked,, that’s their job, and he did not give me the opportunity, he knew. I ate everything because I skipped lunch anticipating a wonderful dinner like we had there a couple months ago. I think the waiter knew the food wasn’t right, maybe he left it in the window too long and didn’t want to ask the cooks or Chef to redo or correct it? That’s my take. So to sum it up, bad service, cold food, I mean certainly not a $38 dollar plate, a big disappointment. I rarely complain about food when we go out, much less make a bee-line to the computer to write a complaint. I’ve been in this business 35 years, so I know how it is, but this whole experience was bad. Partially my fault for blowing the reservation date and deciding to sit in the bar, but a hundred bucks later,,, not good. I think the waiter got the message with a 8% tip. Usually they’ll get 20% regardless. Just thought you should know, I surely would if this were my restaurant. Thanx,Donn Ovshak C.E.C. Google Chef DonnO My wife and I made it out to Musashi`s @ 7:00, on 2-13-11,we were informed that our res was for next week and there were no openings at the Tappan grills so we opted to sit in a booth at the bar. Our server, white guy” I`m white too” sweating profusely took our drink and app order, everything was fine. After our appetizer plates were cleared there was about 15 minute gap, no food or service. I ordered the Tsunami and my wife succulent scallops. the food arrived, the waiter just set the food down and hauled ass. The food did not look good, my wife’s scallops were cold, my beef tenderloin was hard small chunks far from MR, pretty chewy for beef tenderloin?, Crab legs cold. Not once did the waiter come back and say “how is everything, or how was everything once we were finished” when he put the check down, nothing, not even a thank you? Now in this case I’m not going to say anything until they asked,, that’s their job, and he did not give me the opportunity, he knew. I ate everything because I skipped lunch anticipating a wonderful dinner like we had there a couple months ago.
I think the waiter knew the food wasn’t right, maybe he left it in the window too long and didn’t want to ask the cooks or Chef to redo or correct it? That’s my take. So to sum it up, bad service, cold food, I mean certainly not a $38 dollar plate, a big disappointment. I rarely complain about food when we go out, much less make a bee-line to the computer to write a complaint. I’ve been in this business 35 years, so I know how it is, but this whole experience was bad. Partially my fault for blowing the reservation date and deciding to sit in the bar, but a hundred bucks later,,, not good. I think the waiter got the message with a 8% tip. Usually they’ll get 20% regardless.
Just thought you should know, I surely would if this were my restaurant.
Thanx,Donn Ovshak C.E.C.
Google Chef DonnO

]]> http://blog.newsok.com/fooddude/2009/03/18/merger-coach-house-western-concepts-group/comment-page-1/#comment-75 L. Waller Mon, 23 Mar 2009 21:54:13 +0000 http://blog.newsok.com/fooddude/?p=83#comment-75 Kurt Fleischfresser was definitely not "the mastermind" of the Coach House. It was originally founded, designed and developed by Chris Lower (who is more accurately described as "entrepreneur and restaurateur" than as chef). Kurt Fleischfresser was definitely not “the mastermind” of the Coach House. It was originally founded, designed and developed by Chris Lower (who is more accurately described as “entrepreneur and restaurateur” than as chef).

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