tag:blogger.com,1999:blog-7659570700681116455.post6558586710082155010..comments2023-07-06T05:15:47.530-07:00Comments on M-M-M-My Pomona: free thorksmeghttp://www.blogger.com/profile/15246635448907995188noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-7659570700681116455.post-18360930140342890812008-04-23T15:19:00.000-07:002008-04-23T15:19:00.000-07:00We haven't been yet but will eventually, despite a...We haven't been yet but will eventually, despite all the mixed reviews.<BR/><BR/>Yes, I do think that serving from the left & clearing from the right has gone out of fashion in Danny Meyer-style haute-casual dining, along with French accents and baroque string concerti. But general cluefulness hasn't.<BR/><BR/>Izayoi for dinner tomorrow night with an out-of-town friend -- had to have something within downtown as neither of us has a car tomorrow, and that looked like the most interesting option.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7659570700681116455.post-49084878020866009652008-04-18T12:14:00.000-07:002008-04-18T12:14:00.000-07:00Meg..my feeling as someone who was in the biz for ...Meg..my feeling as someone who was in the biz for many years is they "chose" tenants who would sign those high dollar leases. An independent operator does not have corporate money and training behind him and has to be able to turn a profit to earn a living. Unfortunately I see the restaurant business becoming more and more overwhelmed by chains because even if their food is not notable they do know how to run a business. First time independent restaurant operators today do not come to the "table" knowing the business and they can't afford the mistakes they are sure to make. For this reason the chains survive and the mom and pops disappear. Sad but true. I think the rents are way too high everywhere and it is no wonder we see so many closed storefronts with businesses that could not afford to ride out a bad economy. Greedy landlords I think actually end up shooting themselves in the foot. signed anom #8 above.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7659570700681116455.post-73383888641291667632008-04-18T09:25:00.000-07:002008-04-18T09:25:00.000-07:00I've heard a lot of unqualified raves, but I agree...I've heard a lot of unqualified raves, but I agree that consistency is an issue for them. And as anyone who has worked in restaurants knows, consistency is precisely what makes a great restaurant. And greatness is precisely what the New Mall doesn't seem to be able to achieve.<BR/><BR/>I do wonder about how they chose the tenants of all the Village Expansion properties. You don't have to choose chains in order to get expertise, unless something (publicity? prices? general orneriness?) prevents experienced restaurateurs from applying.meghttps://www.blogger.com/profile/15246635448907995188noreply@blogger.comtag:blogger.com,1999:blog-7659570700681116455.post-22128264195618176512008-04-18T09:14:00.000-07:002008-04-18T09:14:00.000-07:00I enjoyed your review. I find it interesting that...I enjoyed your review. I find it interesting that people seem to really try to like this restaurant and are so kind in their reviews even though the review is more negative than positive. My thought is this: A restaurant that charges the kind of money this place does for it's food should not ever DISAPPOINT..at least with the quality of said food. Everyone I know who has dined there had a "mixed" experience as to food quality. "My dish was excellent, my husband's was dry, overcooked, too salty or tasteless". My question is how do these two extremes exist under the same roof? Shouldn't the kitchen have worked out it's kinks by now? Personally I am reluctant to take a special someone to a restaurant like this for fear that the meal will be uneven as noted. I have no problem spending $350 for a special evening but I don't want to be embarassed by a meal that may be so extremely hit and miss. Hint to Three Forks: You are judged on all the food you serve..not just the good dishes....we expect more just as you expect us to pay more for the experience.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7659570700681116455.post-39559240917007375282008-04-16T23:37:00.000-07:002008-04-16T23:37:00.000-07:00Re: the first comment by Mark, and the second by M...Re: the first comment by Mark, and the second by Meg; Since Three Forks is casting about for a new name (see, http://claremontca.blogspot.com/2008/03/three-forks-makeover.html) and if Mark would be willing to cede the TM Meg assigned him, maybe the place will be called Ninety Forks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7659570700681116455.post-17754655471483647472008-04-16T22:34:00.000-07:002008-04-16T22:34:00.000-07:00I can't believe it's not Ninety Forks! (twist on t...I can't believe it's not Ninety Forks! (twist on the butter) Ninety forks-- isn't that the usual number of assorted forks in a formal place setting? lol.<BR/><BR/>The formality of a place setting can be nice, but it's not very efficient. <BR/>I'll take a platebowl, a spork, and a knifoon. I'll also take my wine and water in my coffee please...thank you. lol.Garrett Sawyerhttps://www.blogger.com/profile/14419033988391051032noreply@blogger.comtag:blogger.com,1999:blog-7659570700681116455.post-61365295955016842382008-04-15T11:04:00.000-07:002008-04-15T11:04:00.000-07:00"...easily the size of a comic book."Stop, you're ..."...easily the size of a comic book."<BR/><BR/>Stop, you're makin' me (artistically) hungry!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7659570700681116455.post-82269478400152666442008-04-15T10:19:00.000-07:002008-04-15T10:19:00.000-07:00Yet again, you show why I'll never do a restaurant...Yet again, you show why I'll never do a restaurant review. My summary would have read: started with some bread, then had salad with too many tomatoes, followed by a meat dish with some sauce, and concluded with a pudding-type desert. <BR/><BR/>But the hostess was very nice.Edhttps://www.blogger.com/profile/14606885763750656686noreply@blogger.comtag:blogger.com,1999:blog-7659570700681116455.post-3267671200457185442008-04-15T09:25:00.000-07:002008-04-15T09:25:00.000-07:00Wow, did we have the same dinner? I thought that ...Wow, did we have the same dinner? I thought that the manicotti was wonderful, almost one of those "Oh, so <I>that's</I> what this is supposed to taste like!" dishes, and the chicken piccata was pretty amazing, too.<BR/><BR/>The service was another story. While everyone was friendly, they weren't very professional, or at least as professional as I expect at those prices. When I called up for a reservation, they accidentally hung up on me before answering. Then, they weren't sure that they could put us at a table inside, although once we got there, the place was half empty.<BR/><BR/>I don't mind the occasional screwup (I make plenty of mistakes myself, and I was a positive danger as a teenager when I worked as a busser), but if you're gonna charge this kinda money (and serve this kind of food), you might want to step it up a notch.<BR/><BR/>Maybe Sunday night was just a slow night, and folks were not totally on their game.Khttps://www.blogger.com/profile/07864720508901585561noreply@blogger.comtag:blogger.com,1999:blog-7659570700681116455.post-51777235881703814682008-04-15T09:14:00.000-07:002008-04-15T09:14:00.000-07:00Heh! "Ninety Forks" -- I like it. I shall hencef...Heh! "Ninety Forks" -- I like it. I shall henceforth refer to it as "Ninety Forks (TM Mark)."<BR/><BR/>As for our willingness to splurge on dinner now and then, what can I say? You already got the fine dining alert and food snobbery warning.meghttps://www.blogger.com/profile/15246635448907995188noreply@blogger.comtag:blogger.com,1999:blog-7659570700681116455.post-91679587864181066362008-04-15T08:46:00.000-07:002008-04-15T08:46:00.000-07:00I can understand wanting a good meal but $90 for t...I can understand wanting a good meal but $90 for two people just is not in my realm of restaurant going.<BR/>It should be called Ninety Forks.<BR/>MarkAnonymousnoreply@blogger.com