RHODYLIFE

Prices up, quality down at some restaurants

By Don Fowler
Posted 2/15/22

I recently wrote about the price increases at several restaurants in Rhode Island.

Understanding the shortage of labor, increased food prices and lack of product, we have been patient when dining …

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RHODYLIFE

Prices up, quality down at some restaurants

Posted

I recently wrote about the price increases at several restaurants in Rhode Island.

Understanding the shortage of labor, increased food prices and lack of product, we have been patient when dining out — especially with the family-owned establishments who have struggled through the pandemic.

Returning from a recent illness where I lost my ability and desire to eat, I was eager to get back on my bicycle and reintroduce myself to some of my favorites.

Having written restaurant reviews for these papers since the mid-seventies, I made a list of some of my favorite places and menu items that I wished to enjoy once again.

Topping the list was Twin Oaks’ baked stuffed shrimp with mashed potatoes in the middle, followed by Lemongrass’ crispy pork, salmon at the Coast Guard House, and oysters at Matunuck Oyster Bar.

All the above have kept their standards high.

All is not so good at other unnamed places we visited, however.
We returned to a chain that is famous for their ribs and discovered that they had not only raised their prices but had lowered their standards.

The half-rack was now a third rack, overcooked and tough. The beans were dry and tasteless. No rolls were served with the meal.

Next was a favorite sports bar, known for their Reuben. The corned beef was processed and dry.

Then we returned to a place where we have been getting fish and chips for as long as we can remember. The portion was smaller and overcooked. I substituted onion rings for French fries (added price), and they were cold and soggy.

At a favorite Indian restaurant, the lamb was overcooked and tough, and the usual chips and salsa were not served.
At our go-to restaurant, where we go for home-cooked meals, the chef murdered the fish so bad I couldn’t cut it. To their credit, the plate was sent back and a double order — cooked to perfection — was presented to me.

We are willing to pay more, although we will counter the increase by dining out less.

We will not tolerate sloppy cooking, unchewable meat and under or overcooked food.

In all cases, we did not blame the waitpersons, who had more tables to cover than usual, and are not responsible for the kitchen’s inadequacies, and still left our usual 20 percent tip.
There are three things you can do if you are not satisfied with the food:

  1. Send it back.
    2. Cross the restaurant off your list.
    3. Give it another chance. The chef may have been out sick or had a bad night.
  2. If restaurants wish to stay in business, they need to address these problems, as difficult as they may be.
    If the purveyors are delivering bad product, they must refuse it or take it off the menu.
    Chefs must be made accountable for their cooking.
    Managers must watch what is being returned to the kitchen and need to listen to their customers.
    Dining out must be a pleasant experience, or more restaurants will be closing their doors.

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