Comments on: Review: Local 127 (First Impressions)

By: Review: Tonic and Re-Review: Local 127 | wine me, dine me

Review: Tonic and Re-Review: Local 127 | wine me, dine me — Tue, 16 Feb 2010 18:49:53 +0000

[...] downtown, but we decided on Local 127 since it was right there and I hadn’t been since that Infamous Post back in [...]

By: Review: Green Dog Cafe | wine me, dine me

Review: Green Dog Cafe | wine me, dine me — Mon, 30 Nov 2009 13:03:28 +0000

[...] actually chose this restaurant because one of the suppliers of Local 127 and I got into a conversation in email, and he suggested a few more places in town to pick up his [...]

By: julie

julie — Tue, 17 Nov 2009 00:10:57 +0000

Oh, I definitely don’t frequent them.

By: furtail

furtail — Sun, 15 Nov 2009 05:04:25 +0000

Unlike Julie, I can never, ever, frequent a Wade-own establishment. As for the Wades taking “huge hits” on Jean-Robert’s “lifesytle” and “ego” you need only read the court documents suing the Wades for illegally taking tip money and redistributing it. It’s class-action now in Federal court. Also, in 2008, Pigall’s lost only $4000 for the WHOLE YEAR as the tax returns indicate, not the huge sums that Wade initially claim. Before you believe Wade, check the facts.

JR may have a huge ego, I don’t happen to think so. Is he talented? Yes, immensely. But there are dozens of people who know how Wade operates, and it’s not a pretty sight. The chefs and staff who work for the Wades are probably good and talented, but it is really too bad that they are working for a known crook.

By: MissCinciFood!

MissCinciFood! — Sat, 07 Nov 2009 03:40:46 +0000

CincyCapell is clearly biased here. “martin turned those dreams into a nightmare”? Give me a break. Too bad Mr. Chef Robert. I have a ton of dreams, wish someone would subsidize my dream and let me live it. Oh but wait, I need to produce a product that produces margins large enough to continue operating and make a decent living, employee hundreds in the downtown area, give college kids a dream for a career, have many enjoy a great dining experience, oh….and take a loss each year. So when I’ve had enough of going in a dif’t direction of a business vs. the artistic side of JR, I’m the bad team. I get it. Try to show A LITTLE objectivity like I have.

-”They let Pigalls [sic] lose money for seven years”
I guess that’s why JR got all of those profit sharing checks for 6 straight years. Pigall’s didn’t lose money until the last year, and the economy is squarely to blame. Fine Dining is struggling nationwide.

Yes, while the Wade’s were taking a hit, Mr. JR rec’d income and profit sharing, where there was none. The Wade’s were footing that bill. Get your fact straight, Jack.

-”As for this death clock thing?”
It’s the Death Watch, and it is so on! Current odds are 3:1 for April 1st, 2010. Wanna place a wager?

What are you? 18????

By: MissCinciFood!

MissCinciFood! — Sat, 07 Nov 2009 03:27:54 +0000

Mr. Geddes, I would have to disagree, If you’re going to tout the skins as “unlike anything you’ve ever tasted” then you had better follow it up. I’m not sure if “unlike anything you’ve ever tasted” was the exact quote but my point is, if you’ve been in the restaurants, the servers do really SELL the food with overly desirable words and phrases like Julie had quoted.

Don’t do that.

It’s another very, VERY simple concept….downplay it. Sell the sizzle, not the steak, the steak will sell itself.

You need to do the take-away….undersell. The food comes and it will sell itself. When I have been to the Wade restaurants, here’s the deal: rarely, did I ever, EVER find ANY of the food disappointing. In only one of them, the atmosphere was undesirable and that was simply b/c the 2nd floor of one of the restaurants (I just remember it being a pastel lime green wall color with windows on the ceiling)…was way too loud. Acoustically insensitive. That being said, I do not like phrases like what Julie had written when asked about the food. I don’t like to be “sold.” I like to buy. I have no reason whatsoever to think that Julie would “create” those phrases that came from her server, so if they tell me that: then it had damn well better be what they say.

Potato skins are simple and shouldn’t be complicated. Easy to make and chances are, we’ve all had skins that pretty much all taste the same. They’re great comfort food; no need to over complicate nor is there a reason to oversell them.

I would like to reiterate though, I have NEVER had a bad food experience in their restaurants. Sometimes the atmosphere can be a little snooty but sometimes, that’s OK. Rude. Never acceptable.

I like their restaurants and will continue to go to them b/c the food is great. It’s not rocket science people.

By: MissCinciFood!

MissCinciFood! — Sat, 07 Nov 2009 03:16:15 +0000

I think it’s fairly clear that this “jaime smith” is not the real person you think it is. That’s just my guess. No one is that stupid and juvenile to post their own name and defiantly say those moronic statements. This person is more than likely NOT on the Wade’s staff, although the pompous jerk wine guy sounds like not someone I would want over to my house, I seriously doubt this “jaime smith” guy is who everyone thinks he is.

By: MissCinciFood!

MissCinciFood! — Sat, 07 Nov 2009 03:12:19 +0000

I have to agree with Julie in the “block” action that may or may not have been realized. We’ve all been somewhere, where some butt wipe see you coming, acknowledges your presence, and then remains. That is egotistical, arrogant and just rude. Reading some of the other posts, sounds like this guy needs to learn some humility vs. the attitude he’s picked up over the years.

Still begs the question: how many of you will subsidize someone else’s lifestyle while taking a hit on your own?

Again, it’s not rocket science.

By: MissCinciFood!

MissCinciFood! — Sat, 07 Nov 2009 02:34:04 +0000

I for one have been to 3, only 3, of the Wade’s restaurants. The food I absolutely loved, the atmosphere in one and only one, I did not care for. The Master Sommelier, Mr. Smith, sounds like someone that I would not enjoy speaking with, let alone getting possible pretentious advice about wine. I for one, don’t care for that type of behavior and I hope that as a rule of thumb, this person does not do this as a habit. I know a little bit about the Chef and some of the history in the restaurants, not a pundit, but do know enough to know that “LiveFarAwayVisitOften” is correct. Being a fabulous chef which to me, IS an artist, and running a successful restaurant are 2 dif’t things. Martin and Marilyn Wade aren’t in this business to subsidize Mr. Robert’s lifestyle and career. They are there to make money. They took MAJOR hits in the pants for several years and worked extremely hard to make it work. It didn’t and wasn’t. It’s that simple. I would love to see how many of you guys would continue to subsidize someone else’s career while you were taking a financial loss. It’s called business. Mr. Robert’s is a professional and truly gifted food artist. Let’s watch him start another restaurant on his own, in Cinci and make it thrive on his own with his own financial backing. Then if he doesn’t make the ink black, well then he can continue to foot his own bill if that’s what he chooses. But the Wade’s action was business, as every decision should be. I’d love to be on someone’s payroll even though the company’s not making a profit. Wait, capitalism doesn’t work that way, I forgot.

This isn’t rocket science people. Don’t try to make more of it than it is.

By: Cincylover

Cincylover — Fri, 06 Nov 2009 22:19:06 +0000

Thought I would share if noone saw it on Pollys blog- Local 127 (and chalk food+wine, JeanRo Bistro, Lavomatic) are all giving US Military veterans free dinner all next week (Veterans Day is on Wednesday).

Check it out

http://www.relishrestaurantgroup.com/Veterans%20Apprecitation