Comments on: Dine Around Seattle

By: dana

dana — Mon, 19 Nov 2007 07:36:43 +0000

I suppose it’s part of our nature to love to hate things like these promotions. Which do bring in diners looking for a deal along with a larger segment of the dining population. My admission I am one of those that jumps on the chance for a cheap meal at an amazing restaurant. The restaurants I have worked at make a strong point to create great food in part to avoid perpetuating the thought that the restaurants cheap out on the guests. Yes, some of the bigger restaurants, who are already more concerned with bottom lines will give you a wedding like meal, bringing in cheaper products, slinging it all together. But it seems that a fair number of the seattle restaurants participating are smaller chef run affairs that show true pride through out every night of service, promotional or not. Me, I love the challenge of an intense month, and the fact that every customer will be having dessert.

By: Mike

Mike — Mon, 19 Nov 2007 03:50:24 +0000

I always thought people that work at restaurants hate these promotions. Sounds like you get a bunch of people who nothing about food or fine dining looking for a deal. I’ve been to these in Portland and Seattle and that was my impression at least. The atmosphere and food quality is more like being at a big wedding than anything else. Not for me.

By: dana

dana — Sat, 10 Nov 2007 01:46:53 +0000

Hi Peter-

You should try Veil, where I work, at least for dessert!

By: Peter

Peter — Fri, 09 Nov 2007 02:57:10 +0000

Hi. I just wanted to say that I love the website here and I have a quick question as well. I arrived in Seattle last night actually and I just made my set of dinner reservations: Lampreia, Mistral, Lark (we’ll walk in), Cafe Juanita and Harvest Vine. I wanted to try Nishino but my father does not want to have that style of cuisine. Should I swap my reservations for a place you think I am sorely missing? Thanks

-peter

By: dana

dana — Tue, 06 Nov 2007 17:43:22 +0000

I agree. I never have room for dessert either. Although I do force myself to order it out of “professional curiosity”. It’s nearly impossible to serve people portions appropriate to what they can actually eat. There is a deep tie in this country between value and large portions, and restaurants must accomodate that perception for their diners.

By: Tom

Tom — Tue, 06 Nov 2007 00:55:31 +0000

Here’s why my wife and I like the 25 for 25 promotions in the past - portion sizes! We like dessert, but at most restaurants, we never make it there unless we split an entree.

I know we’re in the minority, but we don’t mind having less if it means we don’t waste food, or over stuff ourselves.