tag:blogger.com,1999:blog-1762518953396643054.post717523410647504979..comments2023-10-21T08:28:30.160-04:00Comments on Exploring Food My Way: Satisfying the Craving: Extra Helpings: More From The Chowder House CafeTinohttp://www.blogger.com/profile/07230553378930796656noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1762518953396643054.post-36074758888233055492010-02-07T02:19:43.832-05:002010-02-07T02:19:43.832-05:00wow someone told me about this blog the other day....wow someone told me about this blog the other day....its funny because though i do speak with the akron food writers and participate in some media events i am always amazed to read things about me that i didnt even know was written....its always a customer who tells me....its cool though....so a few comments about what i have read....tino, thanks for the blog...sorry about the bayleaf and yes i added to my menu....u can check it out at www.chowderhousecafe.com......i dont totally disagree with mrdiner....if you are ordering scallops u have to expect them to be more than 10 dollars.....and though i find it reasonable for the customer to ask what the prices are i do ask my servers not to dictate the price.....on that note the customer rarely asks the price.....theres an old saying in the business..."if you have to ask the price you cant afford it"....i think thats a little over the top but we are very descriptive about our specials so that the customer gets a good chance of figuring out the prices arent under 10 bucks for rack of lamb or jumbo scallops in a brandy cream....i am happy to say that business could hardly be better....we served 102 customers last nite and 135 tonite....i seat 35 so thats awesome....come back and check out our new menu....the crab gratin is wonderful and i added a pork riette dish that is different but good....all in all i added 12 items and took off only one.....mr.diner....i would not put myself in the same category as booby flay or any other iron chefs.... ilove what i do but mostly i love watching a customer eat everything on there plate and seeing them come back once a week....love cooking....thanks for the compliments and glad you have enjoyed my cooking!.....chef louisAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1762518953396643054.post-15890083225264225932010-01-19T09:06:44.594-05:002010-01-19T09:06:44.594-05:00@mr.diner42: Please, sir, if you are going to leav...@mr.diner42: Please, sir, if you are going to leave such long run-on diatribes posted only 4 minutes apart, proofread before posting.<br /><br />As for Bobby Flay and his throwdowns, he has already done both a Manhattan chowder and a Boston clam chowder throwdown, so I doubt the Food Network would have him do another one.<br /><br />As for the assertion that I should expect a shortrib dish to be substantially more expensive than a $7 sandwich, if the average cost of menu items are $7-$10, then I (and many others I have talked to as well) will assume that daily specials will be in the same price range, unless otherwise noted. As you can read in my review, I didn't mind paying $19 for the shortribs. What I minded was that a daily special was 2-3 times more expensive than the average dish and the price wasn't announced during the recitation of the specials before I ordered. Now that I know this is the norm and not the exception, you can bet that I will ask from this point forward.<br /><br />And finally, as for the revised menu, I also hope that he only adds and does not remove items as the menu needs to be rounded out a bit more now that Chef Prpich has been open for several months. While it was an acceptable menu for a restaurant open only one week with just the chef cooking in the kitchen, I was a bit disappointed this time around because it hadn't been expanded a bit.Tinohttps://www.blogger.com/profile/07230553378930796656noreply@blogger.comtag:blogger.com,1999:blog-1762518953396643054.post-11782049104072201802010-01-19T02:43:06.599-05:002010-01-19T02:43:06.599-05:00I am an incredible fan of chef prpich.... Not only...I am an incredible fan of chef prpich.... Not only is he bringing a certain casualness to great food but he is doing it with an approach not seen to much anymore. His food is consistantly outstanding, his standard of product is as high as I have seen and now he is doing it for under 20 a plate. Wheny I am dining in any restaurant and hear the specials being presented I pretty much have an idea that if it's shortribs, salmon or lobster ravioli that they are going to be substantially higher in price than a 7 dollar sandwich. Chef prpichs clam chowder is the best I have ever had..... I have heard customers praising it at there tables even a group of ladies chanting throwdown, throwdown... This in regards to Bobby flats show "throwdown"..... After tasting his chowder I have been on a mission to find a better or equal chowder.... Nothing even close! I overheard chef talking to his sous chef saying he had made 300 gallons of chowder in the last week..... It seems like a small place but I can tell ya from the times I was in that it was crazy busy... Everyone eating chowder! Chef prpich is slowly and quite possibly accidentally a restaurant that will draw people from all over to get his chowder.... I heard he is redoing his menu by feb.... I hope he takes nothing off and only ads some more goodness that he creates in that tiny kitchen.... Given his couragous efforts in today's economy to open a restaurant my hat is off to him! Just count the bay leafs next time!mr.diner42https://www.blogger.com/profile/14655215584373451769noreply@blogger.comtag:blogger.com,1999:blog-1762518953396643054.post-33235436110269029832010-01-19T02:38:49.930-05:002010-01-19T02:38:49.930-05:00The best chowder ever! After tasting chef prpichs...The best chowder ever! After tasting chef prpichs chowder I made it a mission to find a better one.... I travel all over especiall the east coast.... None compare to his.... Once while at the Chowderhouse I heard a group of ladies chanting throwdown, throwdown.... Challenging Bobby flay to a chowder throwdown.... That would be great! My bet is on chef prpich.... I overheard him talking to another table about adding some items to his menu befor feb.... Looking forward to that.. I recently had his cassoulet and I tell ya it was world class! I have had cassoulet in the south of France and chef prpich should hold his head high on this one.... His cassoulet could god it's own in any southern France bistro! Without knowing it he is probably on his way to creating a must visit restaurant in a little town in Ohio...his passion and feel for food is obvious in everybite I take.... It's been a long time coming but I think our little area has the begiinings of a world class chef..... One word of advice to the chef.... Count your bay leaves.... One word of advice to the blogger.... If your ordering shortribs, scallops or other such entrees expect them to be substantially more than a 7 dollar sandwich!mr.diner42https://www.blogger.com/profile/14655215584373451769noreply@blogger.com