10 Acres Bistro + Bar + Market (old Bon Rouge Bistro) | Victoria | 611 Courtney St.
#1
Posted 30 August 2008 - 10:45 AM
#2
Posted 30 August 2008 - 02:12 PM
#3
Posted 02 September 2008 - 11:07 AM
Yep, and it's pretty good. French bistro fare, steak frites, etc., much cheaper and easier to get a seat in than Brasserie L'ecole or Café Brio. But I see on another thread that Bon Rouge may be closed. Any news?
I would agree that it is easier to get a seat at Bon Rouge, but the entrees at Brasserie l'ecole start at $21 where as the main dishes at Bon Rouge are from $24 and up.
Cafe Brio, if you omit pastas, a main course will cost you at least $26.
#4
Posted 02 September 2008 - 11:44 AM
#5
Posted 02 September 2008 - 12:28 PM
I would agree that it is easier to get a seat at Bon Rouge, but the entrees at Brasserie l'ecole start at $21 where as the main dishes at Bon Rouge are from $24 and up.
Ah, you are right. Haven't been to either for a while. I remember noting when Bon Rouge opened that it was cheaper than most, but clearly that's changed. Not the first place to run bargain prices for the first couple of months, and then let them creep up as the business becomes established.
#6
Posted 02 September 2008 - 01:09 PM
He also owns Pescatores by the way, which is also not the cheapest place around.
#7
Posted 02 September 2008 - 09:08 PM
#8
Posted 06 September 2008 - 11:19 PM
And for anyone who ever wanted to know...pork belly is delicious, but you can actually feel your heart slowing down each time you swallow. Definitely a once in a lifetime dish
#9
Posted 06 November 2008 - 08:54 PM
#10
Posted 07 February 2009 - 06:22 PM
I would agree that it is easier to get a seat at Bon Rouge, but the entrees at Brasserie l'ecole start at $21 where as the main dishes at Bon Rouge are from $24 and up.
Cafe Brio, if you omit pastas, a main course will cost you at least $26.
I noticed today that Bon Rouge has dropped the prices on their entrees. The main dishes are now priced from $20 to $25
#11
Posted 08 February 2009 - 08:24 AM
Pay What You Think it’s Worth menu
“It’s entirely up to each customer whether they give £100 or a penny. All I’m asking is they pay me what they think the food and service is worth,” said Peter Ilic, who launched the chain in 1992 to offer European cuisine at good value.
This latest move takes the value principle a step further as high-flying money managers from London’s financial district trim their budgets and look for bargains amid the credit crunch – a far cry from the lavish lunches popular when markets were soaring.Mr. Ilic said that some customers have chosen to pay 20% more than the original price. “People want to be polite and would be embarrassed not to pay enough,” he told Reuters.
They do have to pay for their drinks but tap water is free for those who are really strapped for cash.
#12
Posted 08 February 2009 - 02:18 PM
This establishment is taking a alternate route to attract clients:
Pay What You Think it’s Worth menu
“It’s entirely up to each customer whether they give £100 or a penny. All I’m asking is they pay me what they think the food and service is worth,” said Peter Ilic, who launched the chain in 1992 to offer European cuisine at good value.
This latest move takes the value principle a step further as high-flying money managers from London’s financial district trim their budgets and look for bargains amid the credit crunch – a far cry from the lavish lunches popular when markets were soaring.Mr. Ilic said that some customers have chosen to pay 20% more than the original price. “People want to be polite and would be embarrassed not to pay enough,” he told Reuters.
They do have to pay for their drinks but tap water is free for those who are really strapped for cash.
YA, THAT MIGHT NOT WORK LONG, UNLESS YOU HAD A VERY SERIOUS DRESS-CODE. IE. NO STREET PEOPLE.
#13
Posted 08 February 2009 - 07:02 PM
I would agree that it is easier to get a seat at Bon Rouge, but the entrees at Brasserie l'ecole start at $21 where as the main dishes at Bon Rouge are from $24 and up.
The two restaurants are worlds apart. Not only in terms of service but also quality of food and cooking technique. And luckily Brasserie has never needed to hire a person in chef's white to coerce hapless tourists to dine at their establishment.
#14
Posted 08 February 2009 - 08:34 PM
The two restaurants are worlds apart. Not only in terms of service but also quality of food and cooking technique. And luckily Brasserie has never needed to hire a person in chef's white to coerce hapless tourists to dine at their establishment.
In fairness, it is a totally new owner since they hired the chef guy on the street. Bon Rouge has never had such a person.
#15
Posted 08 February 2009 - 08:46 PM
#16
Posted 09 February 2009 - 04:52 AM
At the end of the day...and in my humble opin, it is those who innovate, creative and offer the top customer experience who with survive.
Thats how I'm doing it.
#17
Posted 09 February 2009 - 08:17 PM
In fairness, it is a totally new owner since they hired the chef guy on the street. Bon Rouge has never had such a person.
Do you know who the new owner is?
I think the chef-guy-on-the-street came with the property -the former Julias' Place. I was shocked when Bon Rouge first opened to see the same man on the street for Bon Rouge. I dined at Bon Rouge various times when they first opened and viewed first hand the "guy" ushering in tourists from his beat.
#18
Posted 09 February 2009 - 09:13 PM
Do you know who the new owner is?
It's Murphy, the same fella who owns Pescatores.
#19
Posted 10 February 2009 - 05:05 AM
LOS ANGELES — Starbucks Corp will start selling coffee and breakfast foods together for $3.95 (U.S. price) next month in its first combination discount, to lure consumers into its coffee shops during the recession.
#20
Posted 10 February 2009 - 08:04 AM
Starbucks launches coffee-and-food combos, cites economy
LOS ANGELES — Starbucks Corp will start selling coffee and breakfast foods together for $3.95 (U.S. price) next month in its first combination discount, to lure consumers into its coffee shops during the recession.
Awesome. So now it's going to take even longer for the staff to work their way through the line-ups than usual.
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