Comments on: Maintaining the Curve https://www.saltshaker.net/20111014/maintaining-the-curve Casting a little flavor (and a few aspersions) on the world of food, drink, and life Mon, 30 Sep 2024 13:58:32 +0000 hourly 1 https://wordpress.org/?v=7.1 By: dan https://www.saltshaker.net/20111014/maintaining-the-curve#comment-260471 Thu, 20 Oct 2016 17:42:31 +0000 https://www.saltshaker.net/?p=6703#comment-260471 Interestingly, five years later (and I was surprised that it was still open), this place ended up on the local version of “Kitchen Nightmares”, Pesadilla en la Cocina

]]> By: Trio of Minis https://www.saltshaker.net/20111014/maintaining-the-curve#comment-218851 Sun, 05 May 2013 14:32:04 +0000 https://www.saltshaker.net/?p=6703#comment-218851 […] tuna, white tuna (which I’ve only seen here once before at a fish market, and offered once at a sushi bar but they didn’t actually have it), sea bass, prawn and octopus. I demurred on the “crab […]

]]> By: Updating Ceviche https://www.saltshaker.net/20111014/maintaining-the-curve#comment-211663 Sun, 13 Nov 2011 12:09:41 +0000 https://www.saltshaker.net/?p=6703#comment-211663 […] dinner for Henry and I to check the place out – my most recent invite having resulted in a less than stellar experience, I wasn’t looking forward to the possibility of not being able to write a good review. […]

]]> By: dan https://www.saltshaker.net/20111014/maintaining-the-curve#comment-211593 Tue, 01 Nov 2011 20:04:08 +0000 https://www.saltshaker.net/?p=6703#comment-211593 In reply to Ken Sternberg.

I guess because we were invited, gratis, he probably felt he had more leeway to be a bit more hover-y. But all that does is mar the experience.

]]> By: Ken Sternberg https://www.saltshaker.net/20111014/maintaining-the-curve#comment-211588 Tue, 01 Nov 2011 04:18:55 +0000 https://www.saltshaker.net/?p=6703#comment-211588 Cream cheese is, indeed, for bagels. This place sounds like it’s trying to be everything for everyone, which often means disaster. And I’m fine with greeting reviewers by name. But asking if they are reviewing the place, movie, etc., or continuously being in your face asking if you like a certain dish is probably rude and certainly amateurish. I’m not going to hover around a chef and keep asking how and why he does something. I’d let him do his job.

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