Doug Chin wrote:Thanks for the feedback. I feel this is the best way to let other viewers know what’s good or bad with restaurants. If you feel telling the manager about a bad experience at the time of the meal that fine. But, some dinners do not and I am one who would rather call back or e-mail. The most important thing is to let them know when you experience a bad or good meal or service. For what we pay out for a meal these days, the meal should be right, always! But when things go wrong, speak out!
Thanks to Napa River management responding back to me.
If restaurant owners are smart, they view the comments on the forum, which most do. For most of the negative comments I have made on the forum over the past 2 years most of the times the owners have responded back.
Doug Chin
TP Lowe wrote:Doug Chin wrote:Thanks for the feedback. I feel this is the best way to let other viewers know what’s good or bad with restaurants. If you feel telling the manager about a bad experience at the time of the meal that fine. But, some dinners do not and I am one who would rather call back or e-mail. The most important thing is to let them know when you experience a bad or good meal or service. For what we pay out for a meal these days, the meal should be right, always! But when things go wrong, speak out!
Thanks to Napa River management responding back to me.
If restaurant owners are smart, they view the comments on the forum, which most do. For most of the negative comments I have made on the forum over the past 2 years most of the times the owners have responded back.
Doug Chin
I agree, Doug. I would never ruin the evening for my wife or business partner (or whatever the situation) by complaining and being negative about the experience. I'm just not comfortable doing so.
the Carrot Cake which was a large spice cake muffin
TP Lowe wrote:Doug Chin wrote:Thanks for the feedback. I feel this is the best way to let other viewers know what’s good or bad with restaurants. If you feel telling the manager about a bad experience at the time of the meal that fine. But, some dinners do not and I am one who would rather call back or e-mail. The most important thing is to let them know when you experience a bad or good meal or service. For what we pay out for a meal these days, the meal should be right, always! But when things go wrong, speak out!
Thanks to Napa River management responding back to me.
If restaurant owners are smart, they view the comments on the forum, which most do. For most of the negative comments I have made on the forum over the past 2 years most of the times the owners have responded back.
Doug Chin
I agree, Doug. I would never ruin the evening for my wife or business partner (or whatever the situation) by complaining and being negative about the experience. I'm just not comfortable doing so.
Doug Chin wrote:This had to be one of the most disappointing meals.
I started off with soup special Cream of Broccoli which was spicy but overpower with salt. Almost seemed to come from a can.
My entrée was the Pacific Coast Snapper
Snapper, bay scallops, rock shrimp and central valley vegetables baked in parchment, basmati and Himalayan red rice 23.95
The fish was a very small piece (Little over ¼ lb), with the smallest scallops (4each) you could buy about ¼ inch diameter and the shrimp (4each) were about the same size. There was very few strands of vegetables cooked with the fish. There was no seasoning, very bland and overcooked. To top it off there was a juiceless half of lemon I could not squeeze a teaspoon of juice from.
There was about a ½ cup of bland (No seasoning at all) Himalayan rice that accomplished the fish. The name sound good but Rice-a-Roni would have had better seasoning
I had better baked fish yesterday at Mike linings for 4th of the cost of this entree.
Could it get worse? Yes, then I had the Carrot Cake which was a large
spice cake muffin (stale) which was very dry and again bland. It did come with a scoop of ice cream which gave the cake some moisture.
I had one glass of wine, the best part of the meal. Plus they brought out a small iron skillet of cold corn bread.
Their dishes read well on the menu with exciting descriptions, but the taste and presentation is the pits.
The server was good but could not make up for a meal that totaled $46.54.
Doug Chin
rebeccawebb wrote:Serving size of fish (from USDA/food pyramid) = 2-3 ounces of cooked lean meat, poultry, or fish
I won't comment on the rest ... just pointing out that as far as serving size goes, Napa sounds right on with the fish/scallops/shrimp.
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