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Old 01-04-2012   #46 (permalink)
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Quote:
Originally Posted by Michael View Post
It's a great restaurant, it does not need to rebound.

....and I thought the owner passed along a comment that was absolutely hilarious. This thread is messed up on so many levels.
You have at least 5 people on this thread indicate less than satisfactory food!!! I appreciate your loyalty to the restaurant and it's owner, but if you are accurate that the owner passes this off with a hilarious comment, Byblos has more problems than indicated here. I do hope to dine there at some future date...but it won''t be this year.
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Old 01-04-2012   #47 (permalink)
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Quote:
Originally Posted by Michael View Post
It's a great restaurant, it does not need to rebound.

....and I thought the owner passed along a comment that was absolutely hilarious. This thread is messed up on so many levels.
Which "absolutely hilarious" comment? I only remember an uncalled for, ad hominem insult. But my memory certainly isn't what it used to be, stupid old lady that I am.
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Old 01-04-2012   #48 (permalink)
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Which "absolutely hilarious" comment? I only remember an uncalled for, ad hominem insult. But my memory certainly isn't what it used to be, stupid old lady that I am.
i completely agree.. i thought her comment was in poor taste and applaud heather for her interaction...we have never been and as far as i am concerned, wont be.. there seems to be an abundance of restaurant owners in pdc who appreciate and respect the opionions of their clientelle, without having to patron an establishment who is more prone to admonishment than appreciation...

next...
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Old 01-04-2012   #49 (permalink)
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Remember how long the KFC thread went on?
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Old 01-04-2012   #50 (permalink)
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Remember how long the KFC thread went on?
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Old 01-04-2012   #51 (permalink)
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byblos has been serving great food in playa for longer than this forum has been serving up good advice to newbies

longer than most of you have even known there was such a place as playa

i wonder how they have managed to survive in such a hostile environment
hmmmmmmm
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Old 01-05-2012   #52 (permalink)
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I have never had the urge to try Byblos in the past but with all the hullabaloo (that's right I said "hullabaloo"!) I will in fact will try it this year. Of course, that will be after we go to Carboncitos a few times
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Old 01-05-2012   #53 (permalink)
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$40 is a lot for a special night out meal?

Quote:
Originally Posted by D33RHUNT3R View Post
Y'all must like your food a lot .. $40 a head ..
While I would generally agree that spending $40 a head is a lot in Playa ('tho certainly not in any American city of note), I don't think it's that much for a special night out meal with family, especially if drinks/wine is involved, including tip. We've certainly spent that much, albeit infrequently, on a night out in Playa at places like John Gray's, the old Chicago Don Jose etc. Having said that, I agree with those who say that for that price one should expect good food and service, irrespective of the cuisine and where it's served. I've had great Italian meals in Playa, French food in New York, Chinese food in Madrid, Thai food in Berliin, and the best Indian food I've ever had in my life in Hamburg, Germany. It shouldn't matter where you are if the people who run the restaurant and the people in the kitchen know what they're doing.
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Old 01-08-2012   #54 (permalink)
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Originally Posted by snappysammy View Post
byblos has been serving great food in playa for longer than this forum has been serving up good advice to newbies

longer than most of you have even known there was such a place as playa

i wonder how they have managed to survive in such a hostile environment
hmmmmmmm

Past performance is no guarantee of future perfomance.
You know a bit like share dealing...
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Old 01-08-2012   #55 (permalink)
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Past performance is no guarantee of future perfomance.
Having been in the restaurant/bar business for 17 years, I agree 100%. In fact, the food can vary day to day, cook to cook, (or chef to chef).
That is why there are franchises where everything is spelled out, speced out, etc. With a franchised unit - the food should not vary from a unit on the east coast to a unit on the west coast.
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Old 01-08-2012   #56 (permalink)
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That is why there are franchises where everything is spelled out, speced out, etc. With a franchised unit - the food should not vary from a unit on the east coast to a unit on the west coast.
The truth is that cooking is very simple, and that franchise style codification is only necessary because greedy owners want to employ unskilled, unmotivated workers at low cost. You tell your customer you're making sure everything is the same from coast to coast for them, but in reality you're turning cooking into deep frying frozen patties for your checkbook.
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Old 01-13-2012   #57 (permalink)
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EVERY restaurant can have a bad day/night. Having said that my one and only experience at Bylbos was OK, but I was not impressed.
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Old 01-19-2012   #58 (permalink)
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a little birdie told me this: Jacques Pepin arrived in Playa. Tonight he is dining again in Byblos.

but we all know he knows nothing about fine dining
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Old 01-19-2012   #59 (permalink)
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Originally Posted by snappysammy View Post
a little birdie told me this: Jacques Pepin arrived in Playa. Tonight he is dining again in Byblos.

but we all know he knows nothing about fine dining
Oh get over yourself, who ever said that? Jeez, dramz.
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Old 01-19-2012   #60 (permalink)
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good thing they got advanced notice
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