This week I’d like to pose a question: When dining out, if there is something you don’t care for, do you tell your server? Do you give the restaurant a chance to reconcile the situation?
It can be even more frustrating when people say something when they have already paid and are walking out the door. For the restaurant, it’s too late to fix. I think if more people spoke up and gave the restaurant a chance to save the experience they will try to – at least the good ones will.
Every time I read a negative customer feedback about a restaurant online a lot of them come across spiteful and as though they are trying prevent any future patrons from having the same fate they experienced. But it’s really counterproductive.
Speak up sincerely when you’re not happy; hopefully they’ll care. And you won’t have to post an anonymous negative review online in the safety from confrontation at home.
The market is too competitive for restaurants to disregard your satisfaction, and if they do, rest assured they won’t last long.
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.
Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com
Spring is finally here (kinda), make sure to get on board with a CSA program now, here are some tools to help. Early season shares are going to be on the way soon!
Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.
Myrica Von Haselberg of Horno Magico shares a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.
It’s a long way from Russian language and literature to the world of artisan cheese and sausage that help distinguish Milwaukee’s food scene.
If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way.
If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.
Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.
Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.