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Post by KITransplant on Apr 28, 2014 14:45:38 GMT -4
They've taken over the old Four Seasons spot on Postal Road--their sign is up and they look to open to the public in May according to their Facebook page.
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Post by shoreterp on Apr 28, 2014 17:35:52 GMT -4
The "Search" button is your friend...
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Post by KITransplant on Apr 28, 2014 20:30:08 GMT -4
The "Search" button is your friend... My apologies to those I have burdened with my apparently needless and useless post. I humbly apologize. All hail the Keeper of the Threads!
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Post by honeybee on Apr 30, 2014 14:08:21 GMT -4
The search button is no friend - gave up trying to use it. Unless recently improved never could find what I was looking for even when I knew exactly what it was.
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Post by cranky64 on May 9, 2014 11:26:29 GMT -4
We stopped in last night just to have a drink and check it out. 3 plates and a bottle of wine later we left satisfied. It loos like they are still in a soft opening mode because their bar selection was somewhat limited. No happy hours specials yet bet I hear they are coming in a week or so. We will go back!
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Post by jetskibrat on May 11, 2014 18:47:22 GMT -4
we must go check it out thanks
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Post by bob66 on May 11, 2014 19:14:52 GMT -4
Went with my wife today. Very good. Still some kinks but nothing of note. They do a nice sear on the steaks and my wife commented that she really liked the sear on the salmon. Only place I have seen that has Quinoa on the menu. Not the cheapest place around but worth the money. Give them a try and have your own informed opinion. I'll go back.
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Post by jetskibrat on May 11, 2014 20:00:19 GMT -4
thanks bob66 will check it out soon
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Post by shoreterp on May 13, 2014 11:35:51 GMT -4
What are their prices like?
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kikd
New Member
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Post by kikd on May 13, 2014 18:07:33 GMT -4
Happy Hour started today
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Post by constructr on May 15, 2014 8:00:19 GMT -4
Had the opportunity to eat at Frix's Fire last night and all I can say is "WOW" !! What a refreshing and welcome change for the Island! Love the small plates section of the menu and the entree we had was excellent. We had the filet, beef skewers and shrimp skewers from the SP menu and then lamb chop entree. Everything was very nicely done and cooked perfectly. Wife had a very nice glass of wine, too. Everything was FRESH, made from scratch and flavorful w/o a ton of salt like many places around here. If you looking for typical bar food, this is not for you. If you want a unique, tasteful and delicious meal that you'll be very pleased with, Frix's Fire is the place. And the service was very good, too. If they can be consistent with what we experienced last night, they've got it made.
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Deleted
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Post by Deleted on May 18, 2014 12:38:52 GMT -4
Deleted along with account
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Post by by by by on May 18, 2014 13:38:18 GMT -4
Sounds like you were in a bad mood....at least try something on the menu to judge. I'm sure they'll miss u.
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Post by alleycat on May 18, 2014 17:28:41 GMT -4
Daveg...takes little effort to ask the wait person for a description of menu items.
Any new restaurant will have growing pains. A poorly done menu is hardly a reason to never ever ever go back! Sheesh!
I sure hope you left some cash for the drinks u didn't drink. You sound like an entitled jerk. Jmho.
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Deleted
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Post by Deleted on May 18, 2014 22:35:02 GMT -4
Daveg...takes little effort to ask the wait person for a description of menu items. Any new restaurant will have growing pains. A poorly done menu is hardly a reason to never ever ever go back! Sheesh! I sure hope you left some cash for the drinks u didn't drink. You sound like an entitled jerk. Jmho. Reviews and opinions are like a-holes everyone has one. The first impression is a lasting impression. The menu didn't leave me wanting to return with a "oooh I have to come back to try that" A glass of water and a coke, not really anything to pay for. Im just another opinionated a-hole
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Post by shoreterp on May 19, 2014 8:40:25 GMT -4
I looked at their menu online and immediately thought "there's no chance in hell this place will survive in that location". Just doesn't look like a menu with wide appeal. The kind of place you might go once in a while but not very often.
I'll give 'em a try but I really think they are going to struggle. If Four Seasons (a place generally loved aroud here) couldn't make it I don't know what hope this place has.
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Post by by by by on May 19, 2014 9:15:33 GMT -4
Try it then form an opinion....and spend some money otherwise they can't survive on cheapos looking at prices only. We don't need another low priced dump....something upscale would be a refreshing change. Those who object should stay away...if the quality is there, they will come. Despite those objecting to price.
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Post by derekfrix on May 19, 2014 10:09:44 GMT -4
Tried it last night. Have to say thumbs down. First there was no hostess. We waited 20 minutes until somebody acknowledged us. Then we sat down and looked at a menu that I would guess a 10 year old wrote. Sorry. We ordered two dinners both had wayyyy to much salt. When the waitress asked if we liked the meal we told her the truth. Mashed potatoes had been runny the entree had way too much salt and look like something you would get from a low end restaurant. The waitress was very nice, very pleasant and gave good service, she even brought the owner over to our table to ask about a comment we made. When we gave him our opinion he seemed very condicenting. He was even nice enough to take one of the entrees off of our bill but yet when we got a bill came it was still on there. We paid to full bill and left a nice tip. As nice as a waitress was would I go there again, sorry to say they're too many other better restaurants on the island with much better food and atmosphere. Let's hope with a few more reviews they will try to improve their menu and food before it's too late, no one wants to see restaurant not make it. This is my opinion so take it with a grain of salt or better yet hold the salt. I wish them much success and many customers unfortunately I will not be one of them Hello, I am the humble and exhausted owner of the aforementioned restaurant. I do remember with great clarity visiting you and your lovely wife's table. Your salmon was too salty which I explained was likely as most of our entrees are only seasoned with rock salt and the learning curve for our cooks is to use less on our salmon and mahi. My biggest mistake was not to take off this dish off of your check, which I intended to do even though it was not returned to the kitchen. I do sincerely apologize for this since we wish for everyone to leave satisfied. It then became apparent on our busiest night since we opened that you were more concerned about giving me advice about marketing advice, bringing back the booths we got rid of, bringing back carpet (which to me in restaurants is unsanitary) , and garnishing plates with flowers or other irrelevant and insecure items to give ourselves an "identity from other restaurants on the island." I am sorry if I seemed "condiscenting" or condescending... but between the fact that it has not been easy hiring a good staff, having hostesses not show up, having my wife (who is not 10 years old but Brazilian and wrote the temporary menu) have to help in the kitchen instead of helping me run the floor, training a bartender, and being busy visiting the 98% of other extremely satisfied guests made me very short on time when it came to some guy complaining about no host and wouldn't let me get away to seat people that he saw waiting while he went on about how he thought he was Gordon Ramsey and not in fact a guy that rents cars in Costa Rica. If you really want to help us like you say, why would you drag us through the mud here and not let the large amount of advice that you gave me directly do the work? As with some threads on these forums that I have been reading since I was managing Rustico (where someone dragged them through the dirt because they were over served elsewhere and were not given alcohol and tried to say that "Rustico has gone down hill") I do take things with a grain of salt. Anyone that has tried to sell me something I didn't need, or asked me to hire someone that wouldn't work out, or are friends or family to another restaurant can anonymously cause damage to what we have worked extremely hard at with a forum post. All that my wife and I ask is that you try us out before assuming that what you read here is truth and to understand that we are bringing something different to the island in variety and value. We are far from our final product and so far already have the approval of the vast majority of those who have visited. Our entrees are all choice meat, not marinated and only seasoned with rock salt and natural flavor. Any server will tell you this if you ask, and anyone that doesn't want to pay $30 for a 9-10oz steak and two sides will applaud. I am very sorry for my honesty in this matter, I am usually very reserved and am willing to trade expense over satisfaction but all parties that read these forums should know that many weird things have happened since we opened that involve people causing scenes and blowing things out of proportion that I have not seen in my 10 years of restaurant management. Only your own observations matter and if we fail in some way please allow us to make it right. @daveg: if you didn't want small plates (appetizers), soups, salads or entrees.... what did you want?
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Post by alleycat on May 19, 2014 11:07:48 GMT -4
Daveg...takes little effort to ask the wait person for a description of menu items. Any new restaurant will have growing pains. A poorly done menu is hardly a reason to never ever ever go back! Sheesh! I sure hope you left some cash for the drinks u didn't drink. You sound like an entitled jerk. Jmho. Reviews and opinions are like a-holes everyone has one. The first impression is a lasting impression. The menu didn't leave me wanting to return with a "oooh I have to come back to try that" A glass of water and a coke, not really anything to pay for. Im just another opinionated a-hole Well, you've certainly left a lasting impression of yourself. You didn't try anyd**nthing, so if u base ur "opinion" on a piece of paper, u earned your title of oa-h. The glass of water and a coke certainly are something to pay for, and if u are a new place, I would think everything counts. So you also think ur entitled. Not much of a neighborly attitude, for lack of a better description. We picked up a menu the other day...not able to stay for a meal. We will go, though, and the idea of eating some Brazilian-inspired food is very exciting.
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Post by alleycat on May 19, 2014 11:13:36 GMT -4
Tried it last night. Have to say thumbs down. First there was no hostess. We waited 20 minutes until somebody acknowledged us. Then we sat down and looked at a menu that I would guess a 10 year old wrote. Sorry. We ordered two dinners both had wayyyy to much salt. When the waitress asked if we liked the meal we told her the truth. Mashed potatoes had been runny the entree had way too much salt and look like something you would get from a low end restaurant. The waitress was very nice, very pleasant and gave good service, she even brought the owner over to our table to ask about a comment we made. When we gave him our opinion he seemed very condicenting. He was even nice enough to take one of the entrees off of our bill but yet when we got a bill came it was still on there. We paid to full bill and left a nice tip. As nice as a waitress was would I go there again, sorry to say they're too many other better restaurants on the island with much better food and atmosphere. Let's hope with a few more reviews they will try to improve their menu and food before it's too late, no one wants to see restaurant not make it. This is my opinion so take it with a grain of salt or better yet hold the salt. I wish them much success and many customers unfortunately I will not be one of them Hello, I am the humble and exhausted owner of the aforementioned restaurant. I do remember with great clarity visiting you and your lovely wife's table. Your salmon was too salty which I explained was likely as most of our entrees are only seasoned with rock salt and the learning curve for our cooks is to use less on our salmon and mahi. My biggest mistake was not to take off this dish off of your check, which I intended to do even though it was not returned to the kitchen. I do sincerely apologize for this since we wish for everyone to leave satisfied. It then became apparent on our busiest night since we opened that you were more concerned about giving me advice about marketing advice, bringing back the booths we got rid of, bringing back carpet (which to me in restaurants is unsanitary) , and garnishing plates with flowers or other irrelevant and insecure items to give ourselves an "identity from other restaurants on the island." I am sorry if I seemed "condiscenting" or condescending... but between the fact that it has not been easy hiring a good staff, having hostesses not show up, having my wife (who is not 10 years old but Brazilian and wrote the temporary menu) have to help in the kitchen instead of helping me run the floor, training a bartender, and being busy visiting the 98% of other extremely satisfied guests made me very short on time when it came to some guy complaining about no host and wouldn't let me get away to seat people that he saw waiting while he went on about how he thought he was Gordon Ramsey and not in fact a guy that rents cars in Costa Rica. If you really want to help us like you say, why would you drag us through the mud here and not let the large amount of advice that you gave me directly do the work? As with some threads on these forums that I have been reading since I was managing Rustico (where someone dragged them through the dirt because they were over served elsewhere and were not given alcohol and tried to say that "Rustico has gone down hill") I do take things with a grain of salt. Anyone that has tried to sell me something I didn't need, or asked me to hire someone that wouldn't work out, or are friends or family to another restaurant can anonymously cause damage to what we have worked extremely hard at with a forum post. All that my wife and I ask is that you try us out before assuming that what you read here is truth and to understand that we are bringing something different to the island in variety and value. We are far from our final product and so far already have the approval of the vast majority of those who have visited. Our entrees are all choice meat, not marinated and only seasoned with rock salt and natural flavor. Any server will tell you this if you ask, and anyone that doesn't want to pay $30 for a 9-10oz steak and two sides will applaud. I am very sorry for my honesty in this matter, I am usually very reserved and am willing to trade expense over satisfaction but all parties that read these forums should know that many weird things have happened since we opened that involve people causing scenes and blowing things out of proportion that I have not seen in my 10 years of restaurant management. Only your own observations matter and if we fail in some way please allow us to make it right. See the PM. @daveg: if you didn't want small plates (appetizers), soups, salads or entrees.... what did you want?
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Post by alanr on May 19, 2014 11:46:37 GMT -4
To the Humble owner of the aforementioned, I was not going to post anything else but, I guess you forced my hand. First I don't rent cars in CR, I oversee 100 plus locations world wide and because of this I traveled a lot and at one time ate out 5-7 days a week in some of the nicest restaurants world wide. The post was not to drag you though the mud, but to give constructive criticism that I would hope you would take. You say your short staffed and your wife did the menu, okay but why open until you have everything in place. Most people don't mind paying a little more for good food and service. I eat at Annie's several times a month and pay over $30.00 plus for a steak, is it expensive yes, do I mind, not at all. Great service and great steaks. The same goes for any restaurant, if I wanted budget food I would go to Cracker Barrel. I can guarantee you, give good service better than average food, a large selection and people will come. When Four Seasons FIRST opened they were great. The food was 100% from day one as was the service, BUT when there chef left to go to the other location that's when things changed. With all your experience you should have know checked and rechecked everything. As far as Rustico, it's a great restaurant always constant. I hope you rise to that level.So, enough said. Rather than credit me with the $16.00 your more than welcome to give it to the waitress. She did an excellent job. Out of respect to you I will not say anything else! Again, I wish you success in your endeavor.
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Post by KITransplant on May 19, 2014 11:51:17 GMT -4
Hello, I am the humble and exhausted owner of the aforementioned restaurant. I do remember with great clarity visiting you and your lovely wife's table. Your salmon was too salty which I explained was likely as most of our entrees are only seasoned with rock salt and the learning curve for our cooks is to use less on our salmon and mahi. My biggest mistake was not to take off this dish off of your check, which I intended to do even though it was not returned to the kitchen. I do sincerely apologize for this since we wish for everyone to leave satisfied. It then became apparent on our busiest night since we opened that you were more concerned about giving me advice about marketing advice, bringing back the booths we got rid of, bringing back carpet (which to me in restaurants is unsanitary) , and garnishing plates with flowers or other irrelevant and insecure items to give ourselves an "identity from other restaurants on the island." I am sorry if I seemed "condiscenting" or condescending... but between the fact that it has not been easy hiring a good staff, having hostesses not show up, having my wife (who is not 10 years old but Brazilian and wrote the temporary menu) have to help in the kitchen instead of helping me run the floor, training a bartender, and being busy visiting the 98% of other extremely satisfied guests made me very short on time when it came to some guy complaining about no host and wouldn't let me get away to seat people that he saw waiting while he went on about how he thought he was Gordon Ramsey and not in fact a guy that rents cars in Costa Rica. If you really want to help us like you say, why would you drag us through the mud here and not let the large amount of advice that you gave me directly do the work? As with some threads on these forums that I have been reading since I was managing Rustico (where someone dragged them through the dirt because they were over served elsewhere and were not given alcohol and tried to say that "Rustico has gone down hill") I do take things with a grain of salt. Anyone that has tried to sell me something I didn't need, or asked me to hire someone that wouldn't work out, or are friends or family to another restaurant can anonymously cause damage to what we have worked extremely hard at with a forum post. All that my wife and I ask is that you try us out before assuming that what you read here is truth and to understand that we are bringing something different to the island in variety and value. We are far from our final product and so far already have the approval of the vast majority of those who have visited. Our entrees are all choice meat, not marinated and only seasoned with rock salt and natural flavor. Any server will tell you this if you ask, and anyone that doesn't want to pay $30 for a 9-10oz steak and two sides will applaud. I am very sorry for my honesty in this matter, I am usually very reserved and am willing to trade expense over satisfaction but all parties that read these forums should know that many weird things have happened since we opened that involve people causing scenes and blowing things out of proportion that I have not seen in my 10 years of restaurant management. Only your own observations matter and if we fail in some way please allow us to make it right. See the PM. @daveg: if you didn't want small plates (appetizers), soups, salads or entrees.... what did you want? That's as good a response as you're ever going to read from a restaurant owner. Just reading that makes me want to give this place a try right away.
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Post by by by by on May 19, 2014 12:55:39 GMT -4
Alanr...you're losing your credibility fast...Annie's is pretty mediocre at best...it doesn't make you a connoisseur. Hoping Frixs is much better! Will give it a try for sure!
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Post by by by by on May 19, 2014 12:56:51 GMT -4
And Four Seasons wasn't great! Again, you're showing your hand.
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Post by cranky64 on May 19, 2014 13:12:48 GMT -4
Annie's is tired and wore out, I only go there once a year for the Fathers Day brunch they still have the best on the island IMHO. We have only been to Frix's once and as I mentioned above it was a day after they opened. I did send an e-mail to the owner as requested on his FB page I did mention the dinner entrees were left in the shadows of the other menu items. This does not bother us much since we never ate dinner at 4 Seasons ether, but took to the small appetizer menu. Frix's does have some creative apps, I really enjoyed the Coxa Crème which in Thigh Cream in English.
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