There is/was a Matteo's on Brookline Blvd. Did it move or is this another Matteo's?
Who are you calling homogenous?
Mark Thompson, I apologize for the error in the copy. After I visited to shoot the photos, I forgot to send an email to the copy editors to let them know there had been a change in staff. The review had been written prior to my visit and I hadn't read it, so I didn't realize the former chef was named in it at all, but I am still sorry for the misinformation. The food looked spectacular, though, so congratulations on a job excellently done!
So glad to see this wonderful family-run restaurant get some attention. Thank you for this review.
SMH...The owner, she chastised my colleagues and myself about not reading and recognizing that they have their discount and "BYOB" policies outlined on their menus. She told us we "should be glad" she wasn't charging the policy fees. We informed her that her menu's have no such policies printed on them, how were we supposed to know that??..After asking her to show us where the policies were printed, she never returned to our table, ignoring us. We aquired a menu at the front counter where she keeps them and asked our waitress to show us. She replied "well it is printed on our new menus, not these." I told her we were just treated pretty rude and aggressively by the other employee (I didn't know at the time, was the owner) about policies that are non-existent on the menu for us to have known about. What she said was, "well that's our policy so you know next time." But there will be no next time. When the OWNER has no clue that in a public place of business, a policy is not a policy if it is not printed or posted for the customer to see, she also has no clue that she cannot enforce what does not exist. I am amazed at how bold, ignorant and entitled her behavior was toward us. A respectable business woman would have just apologized and recognized her obvious error and being a restaurant owner, having a clear understanding that the most important tool in the restaurant business, is the restaurants menu. The second, is a humble and apologetic attitude when your customers are mistreated in your establishment. But I guess that becomes a little tricky when it's you the owner, who's responsible for mistreating your customers. I have never in my life posted a negative review about any company. But this experience was "JAW DROPPING"!!!! She knows she deserves it. I decided to share our experience because your way of thanking us for spending our money in your restaurant, was to drag your finger across the name "CARMI" on your tea shirt and say to me, "You see this name, I'm the owner - you have a nice night." Well, you see this post review? I'm the customer! And a customer can either contribute to you making money or cost you a great deal of money. And if you plan to stay in business for long you need to learn sound business ethics. You may have some satisfied patrons however, you would do well not to take any of them for granted. It's hard to stay in business these days. FYI. You've got a good thing going and we need more Soul Food restaurants in this city and I hope you are successful. But I am gonna give you a fair review on your performance and the choices you decided to make today. You can't treat even one the way you treated three this evening. You are servicing very important people, whether they are rich or poor. I needed to give you some well deserved feedback on our experience. So hopefully you approach this review with a little vision, learn from it and never mistreat another one of your valued customers again. If this upsets you, read it again; then ask yourself how you would have felt if you or your family, were treated the way we were treated by you. By the way, the meal was good.
Scott Deluca is no longer the Chef at this establishment.
It's all about you.
I work here and I love my job. I get free transportation and meals, and I still get paid a very nicely. The woman I replaced was fired after consistently showing up late, and this is why she wrote a review telling people "Do not support this business". Alex is a great guy, and I met him after watching his young children in a summer program (great kids!).
Since I get free meals, I end up eating here every single day, and I never get tired of it. All of the food is made fresh by us- chips, salsa, guacamole, even the hot sauce. Look at some of the reviews on Google Plus (4.3 Stars) and Urbanspoon (90%)
We live in the S. Hills and have been there twice. My husband is a Southerner and knows his seafood. He was very impressed with the raw oysters (he won't "ruin" them with any toppings other than lemon and a little ketchup/worcestershire sauce). We tried the fried green tomatoes and they would have been great without the crawfish gravy. Those with the gravy turned to mush. They just need to be a little more consistent. I'll give them a little more time to get their kitchen together.
Another example of idiots who know nothing about cooking hoping than unsuspecting Americans wont either (unfortunately they are right most of the time) what on earth does Japanese cuisine and Thai have to do with each other? They are thousands of miles apart (but Americans don’t know that) I think I will open an Cuban/German restaurant…Sound good?
pad Thai with "slightly chewey egg noodles??" That should be rice noodles. It's not pad Thai if it's egg noodles.
Piccolo Forno is perhaps the worst eatery I have ever had the misfortune to encounter. They are rude, have people on the sidewalk arguing with management, have policies that they would have one think are LAW, and are so entrenched in their business stupid positions that they will fail. People will not put up with being mistreated by a PIZZA PLACE, especially with such fabulous Lawrenceville eateries all around. DO NOT EAT HERE unless you wish to be demeaned and watch others being similarly demeaned on a daily basis.
obviously the above comment (in broken English) is from the owner
Alex Fernandez pays far below minimum wage, steals tips, and pays nothing extra for mandatory overtime. He should be ashamed of himself.
All foods are best no doubt but I expect their good business. I got opportunity to observe them from inside also. Buying best raw things like different kinds of meat etc and others buy expensive best ones.Customer satisfaction is their policy. In morning buffet they actually serve their heart. If anybody expend any money for any item he or she will loss nothing. Again I expect each and every success in business. I can comment more and more but people like to have real picture by short. so no need to say more. Try and judge whether I commented anything extra. Thanks
Best real italian food ever not to be confused with the restaurant downstairs
That banging sound is the sound of the chef making the dough for the noodles! He slaps the large rope of fresh dough on the counter to remove the air bubbles. It's part of the process. When I was photographing for the story, I was startled by this noise at first, but then I figured out where it was coming from and it got less problematic. If you go in during the evening, you probably won't hear it, since they seem to make the noodles in the earlier part of the day. In other news: SOUP DUMPLINGS!!! YUMMMMMMMY!
Has anybody noticed the really loud, intermittent "bangs" coming from the cooking area? It sounds almost like a gunshot, or perhaps somebody slamming a refrigerator or cupboard door. Probably somebody chopping something really hard on a countertop or cutting board. Any way, I found it very distracting and unpleasant when I ate there a couple weeks ago. Also, the cold sesame noodles with chicken was too garlicky and spicy and made me feel ill the next day. I'll take the more plain and fresh-tasting sesame noodles from Sushi Boat in Oakland any day, or for that matter, anything from the Thai truck next to Soldiers and Sailors.
We had the absolute worst evening. 4 hrs of no service and a rude waiter. No show owners. Ruined my entire evening. Had dessert at my house for 10 people that had to be cancelled at 11:00 pm. Will never be back.
Well done Chef Chad! Had the pleasure of dining on his fine cuisine while on St. George Island and again in Atlanta. Chef Chad creates those dishes you talk about years later an wish that he was nearby so you could try his latest creation. If you have a chance to eat at Tables on the Green , do so.
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