Loading ...How Many Bells For Apamate?
Posted by Foobooz on February 29th, 2008
Craig LaBan is reviewing Apamate, South Street’s Spanish restaurant this Sunday.
[Poll=26]
Update: The review is posted and the Foobooz readers got it right. Apamate received two bells.
How many Bells would you give?
Apamate [Official Site]
Related Tags: Apamate, Craig-LaBan
February 29th, 2008 at 3:16 pm
We’re going to go with two bells, an easy choice — not because it’s that good or anything but rather because the Laban took his time reviewing Apamate, which we think means he held off on doing the review because he wanted to give the place a good review (since he lives like a block away and has a soft spot for the G-Ho and what not) and basically, Apamate has not been consistent enough for a two-bell review until, our theory opines, just recently.
(Note: We do like Apamate by the way, but also have found it to be fairly inconsistent. We hope they get their two bells and a nice surge of business to boot.)
July 8th, 2008 at 5:02 pm
Hello team Illadelph,
I am glad there is so many places were people can “express themselves and give their expert opinion” on the Ciber-world. I wanted to answer your post because many people ask me the same question. What click? How did you do it? I think those are the same reasons why a lot of people supports Apamate. To all of you who loves and feels as passionate as I do thank you so much. I wouldn’t have made it without you! Yes, it is true, Apamate was inconsistent and that was partly because I, chef and owner, am self taught and learned by trial and error, in my kitchen. After interviewing and trialing tons of cooks with a lot of experience but that couldn’t replicate the true Spanish flavors and concepts in which I grew up (and that are a huge part of my culture) I decided to do it myself and felt in love with it. Cooking is part of Spanish culture but professional cooking is another story.I don’t think food was ever inconsistent tough. Timing and service was and overall the design of procedures to turn a “cafeteria” into a very good bistro with solid, amazing and affordable food. A Bistro replicating the standards of food and service in Spain and moreover, translating all of those into American standards and expectations (which to be honest are very unreasonable when it comes to the restaurant business). I am passionate enough and determine to make this place work but besides that I think I have a gift that had to be polished. Also, Apamate had to evolve into what it is today without the budget of “trendy places.” Honestly, if you asked me couple years ago, my answer would have been different. Today, after endless battles, some lost some won, and a very good, solid and consistent restaurant I would answer: I don’t think all the experience in the world would prepare you to run and cook in a restaurant except owning one! I hope you guys come in soon and experience the tradition, transformation and flavors that will transport you. Then, you might be able to understand the real reasons why LaBan chose to review us and gave us a great review! Didn’t have that “soft spot” for many other of my G-HO fellow restauranteurs. Please do and After your meal, introduce yourself so we can talk some more! Thank you