Whatever You Do, Don't Go There On a...

A recent exchange with Ronnie Suburban regarding the Egg Foo Young at China Chef got me thinking about restaurant consistency. There is nothing more annoying than falling in love with a dish and then getting something completely different the next time you order it. What causes these inconsistencies? It could be a different chef in the kitchen, the wrong time of year or any number of other reasons, but I think a lot of those reasons can be quantified, and that knowledge can be as important as knowing about the secret off menu dish at a favorite place.

For example, I know if I order a pizza for delivery from GNR Marie's on Monday, there's a better than even chance I'll be disappointed because it's the regular pizza guy's day off. Our own namesake LTH is notorious for having the "good kitchen crew" and the "bad kitchen crew". Who will be cooking when you get there? Just recently, after being wowed by the salted fish and oyster omelet at a dinner at Go 4 Food, I returned at lunch time to be served a version that was completely different and not even close to being good.

Besides knowing about secret menu items, knowing what not to order (and when) can go a long way towards stacking the deck in your favor for a good meal. When is a good time to order a special dish, and when is a good time not to? What day should you stay away from an otherwise great place? What have you got? Share the knowledge!

stevez wrote:Who will be coking when you get there?

You may have put your finger on the problem right here.

JimInLoganSquare wrote:

stevez wrote:Who will be coking when you get there?

You may have put your finger on the problem right here.

LOL. Fixed.

I wish I could figure out when the good salad maker works at Bar Toma and when the bad salad maker works. Their kale salad is both my most favorite and least favorite in the city depending on who's making it.

JimInLoganSquare wrote:

stevez wrote:Who will be coking when you get there?

You may have put your finger on the problem right here.

Some years ago, I was talking to someone from the Chinese American Museum in Chinatown. They said some restaurants when their best cook moves to another restaurant: a formerly reliable favorite restaurant's food and fortunes go bust overnight and another rises from the dust. Reliability in Chinese restaurants was when the owner was also the cook. While this person had the inside track on this info, it certainly bites not to know. Sometimes us outsiders have to learn the hard way.

***

There is Chinese restaurant near me, where ownership and cooks changed without any notice. I did notice when some food just wasn't the same anymore. I really wish I knew where the prior owner and cook went to, because I'd follow them. I often wondered if a call to wherever restaurants are registered might offer a clue on the former owner.

Regards,

Isn't it up to the head chef to ensure consistency? He/she should be able to staff the restaurant so that you are ensured quality food at all times. Isn't that the mark of a truly good food joint? Having to gear my dining experience to a particular dish or time of day/week just encourages me to cook for myself.

Don't go to Exsenator's or Bens's BBQ right after they open or you have a good chance of getting yesterday's food.

IIRC, Lidia's second store was in Kansas City. The first few months after she opened, the food was terrific. Then we fans started experiencing good days and not-so-good days. After some poking around it was determined that she had decided that the place was mature enough to run on its own much of the time. So she started dropping in only once every ten days or so. When she was there, the food was terrific, otherwise it was variable.

Geo