Manus F.'s Profile

Serge,

I appreciated the letter you sent, until the last sentence where you tell me "As for you taking your car elsewhere for further repairs, instead of coming to my shop, the feeling is mutual. I rather not work for you or other customers like you."  But I'm certain you were just as angry as I was when I left your shop.  And I hope we can bring this to an equitable conclusion.

As for the $65.16 check that you included. I appreciate the jester, but I will be returning it; I understand overhead and tax burdens in running a business in today's market.  If you're running margins as lean as you stated in your letter, I surely do not wish you harm.  And as I have thought about this, the money was never the issue.

I understand the eagerness to engage with your customers in an open environment like Yelp.  In fact, if you'll go back and read my comments, I stated your shop does great functional work.  And maybe I could have stated it better, but I was mad; just as I'm certain you were mad when you read my comments.

If we can both take a step back, and I'm very willing to do so, we should consider why the conflict.

Barkev's handling of my complaint was simply poor customer service.  He, in essence and by his firm persistence, told me I was a liar.  No one likes to be told they are not telling the truth; especially when they know they ARE telling the truth.  He pushed with vigor that I had agreed to a fee that I had not.

I'm certain, that as a business professional, there have been many times you needed to question a cost.  The cost of supplies, the cost on leased or purchased equipment, the cost on calibration, etc.  And I'm certain you've had moments where you were not happy about the outcome.  That is what happened with me.  I questioned a fee; and I was not happy with the results.

If at the front end I was told me there would be a cost to examine the car; I would have agreed.  Further, when we engaged again on the cost of repair, if someone had included the examination cost in my final / total cost I would not have questioned it and thus I would not have had the negative interaction with Barkev. And if Barkev had simply said, "I'm sorry, this is what I have in front of me; but I'll leave a note for the boss and have Serge call you."  I would have paid and waited for your call. We could have resolved this on the phone and not in public.

From my perspective, maybe I should have engaged you directly; but your push to have customers engage you online was compelling, so I took it to Yelp.  

As for dealing with customers on the Internet I am certain you did not expect to have to handle negative and detailed comments, such as mine.

It's going to take some getting used to; but the Internet is a far more honest place than you may realize.  We both sit behind computers and type and say things we would not likely say to someone face to face.  It is the reality of the Internet.  And on top of it all, we do this in a public space.  Everyone can see our exchange.  The fact that you took the time to draft a letter, cut a check and mail it to me instead of calling me on the phone is doing the same thing.  We are both protected by distance and a certain, albeit false, feeling of anonymity.  

But I'm certain, due to this exchange, you and your staff will remind people of the examination fee.  Your staff, in explaining the estimate of the repairs will include the examination fee as part of a grand total.  So in the end, our exchange here, will improve your interaction with other customers and avoid making a customer unhappy.  There is no better way to improve one's service than to be willing to take on conflict.  It's how we manage conflict that can make us better or worse.  

I hope you will continue to engage your customers in an open environment like Yelp.  And, I hope you will take their issues seriously; with the thought of "How could we have avoided that complaint / concern?"  Instead of getting angry and reacting negatively.

It's not the customers fault if they do complain; there will always be a few complaints (both justified and unjustified).  What will make your business even more successful is how you manage those complaints.  

If you look at the complaints as an opportunity to improve and win customers back, you'll become even more successful.  And your customers will reflect that in their comments on the Internet.  

If you see the complaints online and they make you angry and you lash out in the same fashion your customer just did; your business and your staff will not improve and complaints will continue.

Again, I appreciate that this is new territory for you.  I applaud your willingness to engage your customers in a public forum.  I do appreciate the work and skill your team put into repairing my old worn down Escape.  I hope you can appreciate the time and effort I've spent explaining where we both could make improvements.  The best of luck to you and your team.

4 Stars seems just about right.... stay tuned for my in depth review of an old favorite. my pics are being developed at A&I... ;-)

Why an old favorite to many southbay residents just doesn't cut it in today's market.

The decor, the food, and in many respects the service, is a flashback to the 1980s... And unfortunately that's just not a positive.  The chowder was one of my favorites 20 years ago.  Now, it's old, lumpy, and filled with flower and cream.  It's one of those that sticks to your ribs like paper mache and tastes like it as well.  Fixed with copious amounts of black pepper?  My second favorite was the Clams Casino, which in our case seemed to have sat under the salamander a little longer than they should have, burnt on top (why would a server even take them up from the pass?).  And not just over cooked, but blacked. Of course the clams took the abuse as well, ending up rubbery as they over cooked as well.  

So why two stars...well, service wasn't great, but it was improved in the crows nest, (the bar above the restaurant).  And they know how to pour and make a drink.  But beyond cocktails in the bar (they have two, one down stairs, one up stairs, both maintained well), we won't be eating at Old Tony's... It's now just a cocktail place for us.

If and when they update the menu, we might give it a second try.  I only hope they give the place a good scrub before they implement a new menu.  And for heaven's sake, stop frying everything.  The batter can only hide frozen fish and shrimp for so long.  A place on the ocean (actually over it), with fresh fish being sold 10 meters away,  and you'll selling frozen seafood?  please...

What happened? Catal was my go to place in DT Disney... but my last few experiences there have left me wondering if the Patina Group doesn't need to take a second look at the menu...

The service has always been top notch! And I praise them on the service.  I've not had a bad experience with anyone working the front of the house.  Service is always, always, always kind, warm, respectful, accommodating and if I was just judging them on that, they'd get 5 Stars... So the problem I have is with the food and the menu...

Don't get me wrong. I've been a customer some 20+ times at Catal over the last 6 years.  I'm a fan of most of the Patina Group restaurants. So it's hard for me to give 3 stars... but my last two visits have been disappointing.  And the disappointment has been with the food.  

First, the "Paella pollo" (aka Chicken Paella) was mediocre and really hurt with under cooked rice.  The chicken was spot on, but the chorizo was over cooked. It really hurt the dish; especially one that takes 20 to 30 minutes to make.  Where's the quality control?  

Second disappointment, and probably the greatest disappointment was the "Suckling pig."  As I've said, I been a repeat customer for years, but Sunday (9/18) was the first time I ordered this dish (I wanted to try something different).  This needs to be reworked, big time.  

The pork was dry; flavored nicely, but dry.  The presentation was a bit of a mess; I can typically over look this, but the pistachio emulsion and crispy cracklings haphazardly tossed on to the plate with the pretentious micro greens scattered on top reminded me of the 1990's haute cuisine art trend that was a mistake even back then... the beets, thankfully were left to be beets, well roasted, cooked nicely.  

The pistachio emulsion, it's off color grey-green was visually unappealing; the taste was simply bland and the texture disquieting. The crispy cracklings... well I can say they lived up to the crispy part. They were cooked well; but zero seasoning, they tasted of nothing. If it was meant as a texture element, it did only that.

But how is someone supposed to incorporate these elements into a bite? It just seems to be such a big miss.  I'd pull the dish from the menu; if you want a pork dish, stuff a chop or medallion a loin.

Am I being harsh for two disappointing meals, when in the past I've had just wonderful plates?  Maybe. But I'm hoping for improvement.  I'll be back in a few weeks. Maybe too soon to correct the problems in the kitchen and on the menu.  But maybe the down time between holidays will inspire a revamp of both.  I'm not a restaurant expert; just a foodie with some culinary inclinations.

What I love about Catal; The Service is wonderful.  I love the fries! a handful of the tapas are wonderful and the Prime Rib is worth a visit...

What I'd love to see at Catal... a pork dish that can stand on it's own. A chop or a roasted loin.  And don't forget where you are, it's a family theme park, can you do a simple grilled cheese for the three year old? My kid lives on Fries and Grilled Cheese.

And why so much menu real estate spent on the charcuterie platter? Is it really that big a seller?  I'd cut it; maybe kill a few tapas items that don't do well, add a line or two for the charcuterie; slide everything up and give your Steaks a bit more love!  just sayin' ...

bottom line... Please, please, please update the menu!
Kill the suckling pig; that dish just sucks...

I've loved the paella in the past, but it was a disappointment; fix it or toss it.  

Kids are picky eaters! A grilled cheese, cooked like mom makes... with your plain, non-dressed, fries will go a long long way.  

I love you guys.  I want you to do better. I know you can.

I'm going to give 5 stars, because I can't give 4 1/2 stars... But seeing as the service would get 6 stars, it pushed the average up!! ;-) So 5 stars it is...

El Patron is a great example of what this space really needed, Consistency! The last three businesses that opened in this very unique space in Altadena (Lake Ave and Altadena Dr.) Closed because they lacked consistency. What do I mean by consistency? First: El Patron is open from 9am to 9pm every day. Second: Service is warm, welcome, friendly and prompt. Third: It is always clean. Always! Fourth: The food is well prepared and delivered at the same time for everyone, almost every time (I've only had one time when one plate at our 5 top was delayed).

The wings place there prior... was never open, to my knowledge (I never ate there and don't know anyone who did). The sandwich place was open when they felt like it; when I visited, it seemed I was a bother to them. The family restaurant prior may have been more friendly (warm? not so much) but the value for dollar was just not realistic (over priced).

El Patron is by far worth a visit.  The line of people standing on the sidewalk waiting for a table should be your first indicator. And that line is there almost every day I drive by on my way home from work. They serve good food at a more than fair price.  In fact, with the $1 street tacos (which I highly recommend) you can eat on the cheap and be very well fed.

As I stated above, I recommend the Street tacos (I think they're simply listed as "small tacos."  They are the kind you find at any of the fancy taco trucks around LA. El Patron's are among the best I've had off any truck; and the best I've had at any restaurant.  I've had one of each, Chicken, Beef, Pork, brazed Pork and Lengua.  I prefer the pork (Carnitas) with everything; then I add their different sauces. :-)

I've had a number of items there; even had the Huevous Ranchero this weekend. It was among the best I've ever had.

My wife gets a different combination plate each time and raves about her plate.

My three year old loves his kids quesadilla plate (without beans; I can't seem to get the kid to try a vegetable or legume).

So why would I have knocked 1/2 a star off? It's just a minor point but one as a self proclaimed foodie I can not over look it.

The chef or the server must serve a clean plate. I understand plating the beans means it's likely going to splash the rim of the plate; but please wipe it down before serving, same with the sauce for the enchiladas or burritos. Presentation counts in this business, we eat with our eyes first. 5 to 10 seconds to wipe the rim of a plate won't slow you down.

And I can not ignore some of the negative reviews. Because I feel they are misguided or in one case, just down right stupid.
Thus I am compelled to comment...

"randy d." Bland!! Someone needs to get his taste buds serviced? I've not had a bland dish yet. But I'll keep trying, doubt I'll find one; but I'll tell you if I do.

"l. b." just don't know what to say, everyone has an off night. give'em a second chance; the line down the sidewalk is usually a good indication of a great restaurant.  

"Paul M." Really? No Mexicans eating in a place that seats 25 or less and it's time to leave?? The neighborhood's demographic is white, black and Armenian. You're characterization seems a bit racist if you ask me!  I guess in your world, Rick Bayless, not being a real Mexican, doesn't really know how to cook Mexican food. Give me a break!
(Vegetarians annoy me.)

Best place to Rent a Bike from... Ever... 110% Satisfied. They have earned  our repeat business and we recommend them to everyone we talk to about our adventures in Balboa/Newport.

We've rented from other places in Balboa; and it's amazing the price swings, various quality of service; and frankly the quality of the bikes at other places have issues.

Mike and team at Back Alley Bicycles are fantastic; bikes well maintained.  they take the time to help with any adjustments; and the bikes we've rented have all been comfortable and fun to ride.  We've never had an issue.  

My experiences with the staff have been honest and down to earth.  They made sure our little one was well taken care of... They didn't nickle and dime us like some of the other places do.

Overall, I would say, best bike rental experience we've had; and we rent bikes all the time from all over the So. Cal. (We'd own bikes, but just don't have the storage to keep two bikes and a toddler trailer in our small apartment.)

We look forward to our next trip to Balboa. :-)

I hate to give this place two stars; but I have to...

The dinning room opens at 5pm... so I guess our mistake was arriving at 4:45pm... but we've been on the mountain all day, time to slow it down.  

I walk in carrying my three year old with wife in tow. I look for a host (none). So we wander deeper into the bar. I've noticed the sign earlier that the dinning room won't open until 5, so I was hoping for a spot in the bar for the little one to sit down and maybe get a soda for him, a cocktail for me and a glass of wine for my wife while we wait.  

But I must have put on the cloak of invisibility... a server walked past me, and ignored me... on her way back she'll pause, right?... wrong. She walked right through me. That invisibility cloak works really really well. (I'll cut the details but no help in the bar...)

I almost turned on heel then to drive down the street to McDonald and get the kid a happy meal; we could order pizza grab a bottle of wine and cozy up to the fire. (On reflection, and by way of future advice; always go with your instincts. Everyone is always happier).

We finally were seated. Now, I'm not a skinny dude; but there are others much bigger than me and they would not have fit. The booth they stuffed me in, was small; way too small. And would some one please turn on the lights?  

We order... Martini for me, chardonnay for my wife, Sprite for the kid...
The bread I've read rave reviews about... it was okay. my son liked it. He's three and prefers the "inside" of the bread... The Bread's nothing to wait years for... I've had better (try Gale's in Pasadena if you rate a restaurant by it's bread; you'll love it).

I order New York Steak Frites, my wife gets the Cowboy Flat Iron Steak and plain noodles for the three year old (thanks for accommodating, but bring the kids food with everyone else's so he'll be busy while I'm eating; that way I might be able to enjoy the meal) (argh)

My New York Steak Frites comes, it's a flat iron steak; I'm informed (and to my shock shown on the menu) that it's called "new york steak frites on the menu; but it's always a flat iron steak (aka Butler's steak or top blade - basically Chuck) OMG!

Now really? You rate yourself a Steakhouse, but you don't have a New York Strip or Filet Mignon on the menu!  And then you try and market a cheap cut of meat as if it where a New York Strip? WTF?

I do give better marks for taste (though the veggies we're not cooked through; luckily, I like them like that, but I'd not serve them like that).

Value for service - I can't give more than 2 stars here... and here's why:
You "market" a New York and serve me Chuck...  BAD
You bring the kid his food 10 mins early... BAD ...everyone, even the three year old should be served at the same time (unless mom says otherwise).
I ordered cocktails and wine even before we talk about the menu  - Hint. bring the bread, make me wait a bit until my cocktail is low, but not empty - offer to bring me another and/or ask if I'd like wine with my entree... (train your staff; you'll do a better average per table and the more I drink the better your reviews will be.)
If you're going dress the restaurant like a Steakhouse; you better have real steak... get a New York Strip (learn how to keep dry aged beef; it will serve you well and you can charge more)

But better yet... As you're not a real steak house; turn the lights up.
Be the "gastropub" you really want to be but are afraid will scare away the loyal customers. Wake up! You're living on a volcano and your loyal customers are in the bar chatting up your servers, and getting heavy pours from the invisible bartender that ignores the ugly fat guy with the family (and with the fat wallet).

If I'm back, it's because the in-laws want to go... and I'll likely lower my expectations... and hopefully we can sit at a table instead of a booth... I'm sure I'll enjoy it, if you let me get two martini's down... Show owner comment »

Good Food! Family atmosphere! Haute cuisine, it is not.

But Really? Do you want grand cuisine after a day of skiing, hiking or fishing? I don't think so!

You want a plate of fried pickles (yes! you really do want them). A tall cold beer from the local brewery (Mammoth Brewery) and a plate of well cooked food.  But that's not enough to make me a fan.

This is a family place. It's a place to take the kids and not worry about them making a little noise; (**Yes! I know, this is a negative for a lot of people going out to eat.**) But when you have a three year old, those other places that are a bit more "fancy" serving what "they" think to be haute cuisine, are too stuffy for a little boy that wants to color and play Angry Birds on his dad's phone.

I've not been to every place in Mammoth; but I've not found a place in town that actually knows what haute cuisine is more or less able to serve it (there's at least one that comes close)

Angel's is a steak and potatoes place; or it's a Beer and Burger place. You make it what you want it to be.

Steve M. it's not as small as you think it is; it'll seat 80 plus. It's New York seating. (no booths, elbow to elbow)... there's always a good crowd of people. They have a bar; so cocktails are available. If you're looking for Fancy - go up the hill (Westin) Whitebark Restaurant, Bar and Lounge (I hear there's a huge sushi crowd that swaps the sushi bar there) and they're close to the haute cuisine (and they charge like it is) And if you want a private dark stuffy booth (and a pretense of the haute cuisine; but its not) go down the hill to Slocums Grill & Bar  ( but the plus is they do have a pub-like bar that's a plus).

So my rating of Angel's Restaurant works out like this...
$$$ out of $$$$$ on the money scale.
3 out of 5 on the food scale. It's good, but yes, improvements are warranted.
Kid Friendly 5 out of 5 (always seem happy to have kids there)
Service 4.5 out of 5 - they get real busy, you have to get their attention.
Comfortable 5 out of 5
In my book this is a solid 4 out of 5 in overall scoring...

We'll be back in June/July. So maybe I'll provide some pics and update this review.  (stay tuned)

First $45 for breakfast for two adults and a three year old. Are you F'ing kidding me? the order was, scrambled egg plate, huevos rancheros, a single pancake w/ apple juice and two cups of coffee... NEVER AGAIN. Waste of money!  

the decor; drab and dark
the staff; leaning and watching the customers eat
the customers; well I about lost my breakfast when the perfume soaked blue hair was placed in the booth behind me.

NEVER NEVER NEVER Again!!!

Go to Brookside for a morning breakfast... don't waste your time here...
For Dinner, you'll spend less money at the Le Grande Orange (Del Mar station off the Gold Line) and have a much much better dinner.

This place is just a joke. GTFO!

"How a Sloppy Martini should be the first sign to Leave! No actually Run!"

Cafe Bizou used to be one of our "go to places." By that I mean, one could not go wrong with a visit to Cafe Bizou because they cared...

Wow, how times have changed; though the menu has not. Unfortunately,  the service and the food now lacks respect and care.

Sitting at the bar (in most places) you get a good glimpse of the whole restaurants inner workings.  This place has just lost the respect they once had for the drinks, the food, and most importantly, they have lost respect for their patrons.  They now survive on momentum, but certainly that can not last long.

I ordered a vodka martini, up with an olive.  What I got was the sloppiest, most disgustingly served martini in the world! The glass was served wet, freshly pulled from the rinse tank, the martini, which I did not order dry was served dry; but that's where "dry" ends...  As there was certainly  copious amount of my drink spilled over the rim of the glass, soaking the stem and sopping the tiny bar napkin. When I lifted the glass to remove the soaked napkin, as it clung like a gecko to the bottom of the glass more spilling over the edge soaking the bar top, my dismay and disgust grew.  My companion offered her napkin to me, which was also immediately soaked. I dared take a sip of the martini to realize, no vermouth. "Fine," I thought, "I'll need it straight anyway to refrain my disgust and anger at being served the sloppiest martini on the planet."  The Bartender, a large Mexican woman, noticed the crumpled and sopping napkins, removed them from the bar without a word, and without replacement.  She simply did not care.  

My companion reminded me, we were here for appetizer and they have sweetbreads on the menu, which is one of my favorites.  I calmed and reviewed the menu.  As we did so, a gentleman I've noticed at the restaurant before, worked quickly to get us a full setup on the bar for food service.  We placed our order with the hope we would at least receive faithfully well prepared appetizers; I opting for the sweetbreads and her the chicken pot-stickers.

While waiting for the apps to show up, the bartender was more concerned about finding MTV on the television so she could watch the MTV Music Awards. I thought to myself, "But what about what your guest?"  That's when I bit into the olive from my martini, only to be forced to spit it into a napkin; the olive was old and off...Disgusting! It was probably the point when I should have canceled our order; paid for our drinks and left.  But I was talked out if it.  In hindsight I should have stood my ground and left, but instead I ordered a glass of wine to go with my forthcoming appetizer.  

My companion's pot-stickers on first glance looked more like translucent raviolis.  And from my vantage point, they were clearly frozen and thawed globs of unappetizing looking chicken bits sauced with a yellowish goo that was supposed to be a soy cilantro vinaigrette.  My sweetbreads, however, looked quite appetizing. Unfortunately, that's where the positive ends and the horrific begins. The sweetbreads where overcooked and served with a something like a fried polenta or potato cake that was obviously also frozen and recently thawed in the pan that was used both to defrost the "cake" and pan fry it to a nice rubbery glutenous mass, now hiding under over cooked sweetbreads; and honestly, I might have choked the whole thing down if that was the only problem, but it wasn't.  The sweetbreads were sauced with a stick sweet attempt at a balsamic glaze.  Again, it seemed as if they made the sauce on Sunday, and it now being Friday, the sauce had plenty of time to age and reduce further as the week progressed.

My companion, noticing my disgust, offered me a pot-sticker but with a disclaimer that they didn't really taste of anything. Honestly, I should have taken her up on the offer, as least I might have gotten the sticky mass of overcooked sweetbread sugary goo out of my mouth faster.

And honestly, I am very sad that Cafe Bizou has gone this route. It was, as I said from the start, one of the "go to places" in Old Town Pasadena.  Now it's a place to ignore. The economy is taking it out hard on a number of places; and they are resorting to tactics to keep food longer, freeze food and reuse it in attempts to get more margin out of every scrap.  But that doesn't work, long term and will only perpetuate the problem.