| rev:text
| - You failed me for the last time Wok Box.
Tony, I'm calling you out brotha!
Listen to your customers, man. We're not happy.
Today on my lunch I ordered the Jungle Lemongrass and 3 piece Chicken Gyoza.
I appreciate that got the last order of Gyoza and your manager Comp'd me 2 Spring Rolls because guy only had 2 Gyoza left. That's great, awesome customer service.
And here's the "But".
But when I get back to my office, I open my lemongrass and find The top is covered with Rotting Cilantro.
I'm like: What the...? No way.
I pick through it, thinking yeah it's late in the day, herbs get cut in morning, there's probably only a little dark or a few black pieces.
...newp.
The entire garnish is black. Some are even slimy.
See, I'm trying to rationalize this because the chef wasn't busy. It's 4:3o pm. On a Monday at San Tan Village. This place is a ghost town minus some blue bloods zombie'ing around. I was literally the only one in-what I'm gonna loosely call a "Restaurant" here.
So I've got to wonder, see this is the part I can't seem to puzzle through: the Chef played that. Each ingredient, added by hand, exacting the right amount of flavors from each. Each ingredients precariously balancing the other, raising each note above the next, simultaneously calling back--a fugue to the original chord ... and your chef thought that placing rotting Cilantro on top was the keystone holding this flavor profile together?
I can still picture him in the kitchen all like: "this cilantro is gunna add the right amount of Swamp to this. I'm coming for you, Bobby Flay!"
A month ago I had your Beef Pho. I'd rather drive to Da Vang in Phoenix. They may have roaches but at least they've mastered the Ancient Art of Flavoring. Who knows, maybe the roaches are secret ingredient handed down from generation-to-generation by Thíck Quáng Da Vang the Elder. Whatever it is, you need to get some.
And today's mess: Jungle Lemongrass with a side of Chicken Gyoza & spring Rolls...I'm done man. I tried. The spring rolls were a oily bog. Chef shortcut couldn't take a second to rest them on a towel and soak some of that grease trap up?
They're are three things you can't do in this industry: shortcut talent, shortcut ingredients and shortcut your customers. Every time we eat at your establishment we are investing in your idea; your creative vision.
We are shareholders in your dream.
Not anymore.
Business 101 teaches us that within a the first 2 years, are the hardest for any restaurant and the time when 90% close their doors. You've been open a year. If you're still open in a year's time, I'll give you another try.
If you're not, then We'll both know why.
I'm not looking for hand-outs and I don't want your apology and a free lunch voucher. That's not what I'm about.
Listen to your reviews, bro. They're all the same. Repetitive. Over and over your customers are saying the same things. And I'm sure I know what you're thinking, but we can't ALL be wrong.
Now if you'll excuse me, I've gotta make my way to the restroom. See, I made the mistake is eating some of your food.
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