The Chart House, Longboat Key (Cape Coral, Bradenton: university, eat, palm trees)

[Big House]

Originally Posted by kiggy

Obviously, they have Ms Lindsay trolling the boards. I'm sure you're not the only one, Rushmore, that have been less than happy with the Chart House. That response was just too quick. Good for you.

I bet someone tipped them off about what was said, and that she wasn't trolling. That really doesn't matter it is the response that counts. They certainly have the ability to make it right, which it seems was what their discussion should be about. And, like I mentioned in my first post - if they do things right (and this could be a great first step), they could fill a restaurant the size of Walmart down here every night. Performing to a high standard is difficult, and a matter of choice, dedication, training, commitment, and quality people. Let's face it - its not impossible, but it is hard.

[mrs.cool]

i HATE it when people want to go to a chain when they're visiting somewhere else. Why eat the same thing you can get at home when you're vacationing? Insane...
Rushmore--have you visited the food & drink forum on city-data?

[Ladywithafan]

Beach Bistro is pricey but the food is outstanding; otherwise, rent a limo & head to Berns in Tampa. Worth it.

[kiggy]

Originally Posted by Big House

I bet someone tipped them off about what was said, and that she wasn't trolling. That really doesn't matter it is the response that counts. They certainly have the ability to make it right, which it seems was what their discussion should be about. And, like I mentioned in my first post - if they do things right (and this could be a great first step), they could fill a restaurant the size of Walmart down here every night. Performing to a high standard is difficult, and a matter of choice, dedication, training, commitment, and quality people. Let's face it - its not impossible, but it is hard.

I'm sure they will, and agreed, it's difficult to run an excellent restaurant.

[Big House]

Originally Posted by mrs.cool

i HATE it when people want to go to a chain when they're visiting somewhere else. Why eat the same thing you can get at home when you're vacationing? Insane...
Rushmore--have you visited the food & drink forum on city-data?

I hate it when people that own down here, stay at home, and don't come down here to eat. Even when someone owes them a free meal!

Terrible!! It's just terrible!

--For those that don't know, I owe them a dinner, and the bet was about two years ago. . . . so I poke fun.

[Avalon08]

I love Bonefish Grill, even though it's a chain (which I didn't realize when it first opened down the street from my Mom's in Bradenton). When my Mom was able to go to dinner, we'd go there at least once when I visited because it was more convenient than any Bonefish up here in my area....and it was consistently good.

I miss Maureen's on Longboat. Don't know what's there now.

[barryp1]

Originally Posted by Rushmore

Yes, done right, duck l'orange is very good, and it is a classic French dish. It should be roasted, crisped under the broiler, sauced, and finished. I don't see that here; I see a lot of burn and turn rubbery duck with supersweet sauce.

Anyway, I always prefer the confit or the roasted or sauteed breast.

I have heard that there could be a decent meal to be had at the Ritz-Carlton. I need to look into it.

As soon as that second mortgage comes through.

Not quite right. The duck should be seared on both sides before roasting in the oven. No further crisping should be necessary. To avoid cloying sweetness Seville oranges should be used.

Being picky the dish is either Duck with orange sauce or Canard a l'orange. Mixing languages is a no no!

[barryp1]

Originally Posted by Rushmore

It's a nice little surprise. casual, of course, and not what I would caall "refined," but it's a nice meal, and better than The Peruvian Grill on Beneva at Clark (which I actually like just fine, but doesn't really compare).

Dinner for two with a glass of wine or two might run $80 or $90.

I was in Javiers last November and found it very ordinary and overpriced.

I've had better ceviche at Bonefish Grill.

[Rushmore]

Originally Posted by barryp1

Not quite right. The duck should be seared on both sides before roasting in the oven. No further crisping should be necessary. To avoid cloying sweetness Seville oranges should be used.

Being picky the dish is either Duck with orange sauce or Canard a l'orange. Mixing languages is a no no!

I don't think the former is definitive (I doubt the sear alone will always maintain the crispiness you want [as it does for a steak]), but the latter is assuredly true.

Of course, if you walk around saying canard a l'orange, you might get looked at sideways in most places down here.

[Rushmore]

Originally Posted by barryp1

I was in Javiers last November and found it very ordinary and overpriced.

I've had better ceviche at Bonefish Grill.

My two experiences at Bonefish were both bad, so I don't bother with t hem at all anymore.

My wife and I both enjoyed Javier's, though.

Go figure.