Welcome back to the Eater Complaints Dept. where Eater readers are invited to vent, gripe or praise at will. Got something to say? We're here for you.

From: Anonymous
Date: Sunday, March 23
To: eater complaints dept.
Subject: Complaints dept.: Comme Ca
___________________________________________

Mere days after reading your piece about messed up reservations I had a similar experience at Comme Ca. We had a 9:30 reservation, confirmed with a phone call the day before. Imagine our surprise when we walked in at 9:30 only to be told by two hostesses that our reservation was for 10:00. We pointed out we'd confirmed 9:30, and they just repeated "no, your reservation is at 10" over and over again. Then we were shooed away: one of the hostesses said with a smirk, "Go grab a cocktail at the bar or, you know, stand around and look at the scenery."

Which would you rather hear: "I'm so sorry, we're running behind tonight/there must have been an error, but please enjoy a (complimentary) cocktail at the bar while you wait and we'll get you in as soon as we can," or "You're wrong, and you're not getting a table any sooner than I say so, so get out of my face"?

  Comments

Welcome back to the Eater Complaints Dept. where Eater readers are invited to vent, gripe or praise at will. Got something to say? We're here for you.

From: Anonymous
Date: Thursday, March 20
To: eater complaints dept.
Subject: Nobu Bait and Switch
___________________________________________

We popped in to the new Nobu mainly to see the space and have a drink, then figured we’d try a bite of sushi. Asked the waitress what was freshest, best that day. She checks with chef (i.e. doesn’t know offhand), and comes back, of course, with Toro, which is listed as M.P. We asked how much it was and were quoted $18 for two pieces. Ok, that’s a little pricey, but it’s Nobu, so not a shocker. What the heck, we ordered it. A few minutes later she comes back with the sushi and says, that they didn’t have Toro, so they are giving us Otoro. Then sort of breezes by the fact that it’s $24 and starts to walk away. I’m thinking that she’ll cop to her misquote earlier and give us the proper price. When I inquire, she says “no, that’s the price for Toro, this is Otoro. It’s better.” And then tries to convince us she understands the difference.

  Comments

Welcome back to the Eater Complaints Dept. where Eater readers are invited to vent, vent, vent, and never get kicked off the boards. Got a gripe or some praise? We're here for you.

From: Anonymous
Date: Monday, November 26
To: eater complaints dept.
Subject: Possible Deathwatch in the Dena
___________________________________________

I'm very sad to inform you that a cherished little resto off The Blvd may be headed for Deathwatch status. The CrepeVine Bistro served traditional French bistro fare and had an extensive sweet and savory crepe menu that served well into the wee-hours of the night. On a recent visit, the waitress announced to our table the change in menu, which consisted of pizzas and the reduced crepe menu. Gourmet and yummy as they were; I lamented the passing of such fare as Steak Frites, Venison Medallions and the savory crepe menu. Why the change?! The same wonderful FoH staff is there. Please bring forth the answers! Is it in the kitchen? Change in management?

Yours in sorrow,
G.

Welcome back to the Eater Complaints Dept. where Eater readers are invited to vent, vent, vent, and never get kicked off the boards. Got a gripe or some praise? We're here for you.

From: Anonymous
Date: Monday, October 29
To: eater complaints dept.
Subject: Craft Redux
___________________________________________

I wrote awhile back because I was so angered by an experience at Craft that I was driven to speak out on behalf of all people who love going to restaurants for the great food and not for "the scene". Though I had vowed never to go back again, through a strange series of events (too lengthy to get into here), I found myself invited by friends to join them at the restaurant last week. I agreed and had no idea what to expect. Well, Craft Part Deux was completely different.

Welcome back to the Eater Complaints Dept. where Eater readers are invited to vent, vent, vent, and never get kicked off the boards. Got a gripe or a praise? Window #2 is open.

From: Anonymous
Date: Thursday, August 9
To: eater complaints dept.
Subject: Craft Experience
___________________________________________

Last night my husband and I and another couple went to Craft for dinner. We had been excited to try it not because its an LA "Hot Spot", but because we are big fan's of Tom's on Top Chef and his restaurant in NY. We both work in Hollywood and could care less what's showy or "in". Although we are both represented at CAA, we made the reservations on our own several weeks ago and I was told it would be no problem to have a table for 4.

The problem began when we arrived. We entered the 1/3rd full restaurant, and were walked right back outside and were shown a table on the huge patio. It was a cool night and the patio area is very drafty. For whatever reason, there ARE NO HEAT LAMPS?!?! It was freezing and because I had no idea we would be seated outdoors, I hadn't dressed for it at all - nor had my any of my three companions.

Welcome back to the Eater Complaints Dept. where Eater readers are invited to vent, vent, vent, and never get kicked off the boards. Got a gripe or a praise? We're waiting at the window.

From: KT
Date: Wednesday, May 23
To: eater complaints dept.
Subject: To the LA Times Food Section Editor
___________________________________________

Betty Hallock used 75% of this weeks’ Restaurant Journal to quote former (fired?) employees and publicists of a business that has apparently experienced some major obstacles in opening. The journal, however, was akin to reading Page Six, where gossip, innuendo, and half-truths are spread by those who seem to be out to get someone else or destroy their reputation. The publicist stated that it was “American vs. Japanese management difficulties,” when, in fact, the management was ALL Japanese!! And yet, she was actually quoted. Incredible! Why not quote the busboy? He was actually there!

Most diners could care less about the inner management workings of a restaurant. We want to be told who is cooking great food and where we will have a fantastic night out on the town. This type of gossip mongering is petty and it is beneath the LA Times Food Section. Not to mention the fact that you have likely doomed a business that has spent a record amount of time and money investing in this project. Your gossip mongering may well soon become the larger story here: “EXTRA, EXTRA: LA Times can’t compete with the blogs anymore!”

Sincerely,
KT

See here and here for more on Gonpachi, and right this way for more Eater Complaints Dept.

Here once again, the Eater Complaints Dept. where you can vent, vent, vent and never be kicked off the boards. Sometimes an Eater just needs to get something off his or her chest. We'll be your sounding board.

From: Austin L.
Date: Monday, May 14
To: eater complaints dept.
Subject: Bossa Nova Pico
___________________________________________

Long time reader, first time emailer. Love your blog. I can't believe I got through.

I can swear sometime ago you posted something about the Bossa Nova on Pico. [ed. note: at 10982 W. Pico, near Veteran; just opened a few weeks ago] The restaurant had multiple pump fake openings, complete with facade/signage installation and removal and reinstallation.

I just got back from a marathon lunch (a combination of new restaurant growing pains and two large parties just seated before my four-some). The food was as good as anticipated, being Bossa Nova and all. Given all the time to ruminate our existence between sitting and ordering and receiving food, one had to absorb the surroundings.

Sometimes an Eater just needs to get something off his or her chest, so let us be your sounding board. Enter the Eater Complaints Dept. where you can vent, vent, vent and never be kicked off the boards. Got something to say? Hit us with it.

From: Michael M.
Date: Friday, April 20, 2007
To: eater complaints dept.
Subject: Putting Menus Online
______

Your story on Romanov in Studio City brought up an issue that has been bothering me with several restaurants as of late.

Not everyone has the option to drive around or do research to found out if a restaurant is open or not, so we rely on the Internet to quickly find out. If a new restaurant opens, we want to know what kind of food is served before making the trek, so we look online for the menu instead of going to the restaurant only to be disappointed.

Sometimes an Eater just needs to get something off his or her chest, so let us be your sounding board. Enter the Eater Complaints Dept. where you can vent, vent, vent and never be kicked off the boards. Got something to say? Hit us with it.

From: Alyson
Date: Tuesday, April 10, 2007
To: eater complaints dept.
Subject: Chowhound Censoring
______

Hey,

Was just looking through your site for new and fun restaurants you are reviewing....and came across Hiko Sushi and comments about it being banned from Chowhound. Only moments before I was on Chowhound and tried to log in and alas cannot. The Chowhound police have banned me from their site because I am in the food industry.

I've had several email conversations with them explaining why I would (dare!) mention the name of an owner, chef, caterer or winemaker I knew in a relevant blog conversation [thread], but alas, they have deemed me an evil interloper to their community. The fact that I am a publicist makes me the devil incarnate, I suppose. The Chowhounders, in a very Nazi-esqe manner, mind you, have said, "nine!" to MalibuAly. The thing I find particularly curious is that I was kicked off after posting on a thread about people who were in the food business. I wonder if the other hundred or so who contributed to that thread got the boot as well.

While LA.com took a serious shine to Shereen Arazm's new Parc in Hollywood this weekend---calling it "the best place ever" even---we got an email from a very disgruntled guest who also happened by the new restaurant/lounge on its opening night. As with any restaurant getting its feet wet, early criticism should be taken with a grain of salt. But it's always worth a listen:

I had the "privilege" of eating there on "opening night" last Friday. Arrived for a 9:00 reservation with three other friends, and were promptly seated at a rear table in a 3/4's empty restaurant directly under an air vent liberally eminating arctic air. Tyra Banks & Co. were seated at the booth directly next to us but they left shortly after we were seated (well, at least Parc is on the celebrity map). The space is very nice and modern and the zebra-wood tables are impressively stylish. But that's about where my praise ends.

Sometimes an Eater just needs to get something off his or her chest, so let us be your sounding board. Enter the Eater Complaints Dept. where you can vent, vent, vent and never be kicked off the boards. Got something to say? Hit us with it.

From: [an eater]
Date: Monday, May 5, 2007
To: eater complaints dept.
Subject: Complaint's Dept.: The Edison
______

I'd love to start the Edison backlash. I was lucky to get there early on a weeknight once. I thought the space was gorgeous, and that the place had a great atmosphere. The drinks were amazing, if incredibly overpriced. I was a little ticked off at the $10 valet, but I got over that quickly enough. The crowd was a pretty diverse range of Angelenos, with only a middling douchebag quotient - still much higher than the surrounding downtown area but much lower than the D.Q. on the Sunset Strip or on Cahuenga. By the time I left that day, the line was around the block and the number of Hummers and Mercedes G-Class SUV's at the valet stand was staggering.

Then I tried to go on Saturday night. I even went a bit early, to make sure there were no hassles in line. At 9:00 on a Saturday, there was already a line. The hostess was not letting anyone in who did not have a reservation. WTF? Since the Edison isn't yet serving food, that seemed a bit paradoxical to me.

Sometimes an Eater just needs to get something off their chest, and for that, let us be your sounding board. Enter the Eater Complaints Dept. where you can vent, vent, vent and never be kicked off the boards. Got something to say? Hit us with it.

From: [an eater]
Date: Friday, March 2 , 2007
To: eater complaints dept.
Subject: Nikki's
______

Have you been to Nikki's in Venice? Man, they are running a racket during Happy Hour.

Dig this: On a recent visit I paid cash for my meal. The check was $15.40. I paid with a $20 and only got $4 change back. When I asked the waitress for my correct change I was told that the restaurant policy was not to give back any coin change due and to round up all checks to the next highest dollar. Illegal and tax free! Multiply that by a couple of hundred patrons, and Nikki's is stealing a significant amount of customer's money daily.

I'm just venting.