Comments on: Edwardsville

By: CC

CC — Fri, 14 Aug 2009 14:31:04 +0000

Sarah – I thank you for your understanding and speaking to her!! I was starting to think I was crazy because it could just not be true that a business owner would treat a customer this way.

After some prompting from a local food writer, I got this email from Amy through Facebook “Got your messages. Thanks for the feedback.” ….that is her response?!?! I am happy we found Erato through this experience, but am still saddned that in these hard times, our money was spent with a person who does not give a care. There are plenty of restaurant owners who work hard and care and I would much rather support them.

By: Howard

Howard — Thu, 13 Aug 2009 03:06:22 +0000

We prefer Erato over Fond 3-1. Fond just feels cold when you walk in…everyone is on pins and needles afraid of something. I think the place could use some loosening up. Fine dining in the metro east is a little different than NYC. Guess that’s why Chef came back here. To big a big fish in a little pond.

By: Sarah

Sarah — Wed, 12 Aug 2009 01:04:02 +0000

CC
I understand Chef Amy is not returning your calls or refuses to contact you about your recent experience. I stopped by the restaurant to confront Chef Amy about this as was told “I don’t have time to listen to what customers want” So I guess we should have time to eat at this establishment. Amy is blind to her ignorance on how to deal with customers.

By: Wine and Dine

Wine and Dine — Sat, 08 Aug 2009 17:55:59 +0000

I’ve been very disappointed in the last two times I’ve visited Fond.
Courses were delivered slowly and served cold. The restaurant was empty on a Thursday night. I think word is getting out that the hype is over…we have since given our loyalty to Erato. Chef is much more attentive to his patrons.

By: CC

CC — Sat, 01 Aug 2009 19:41:12 +0000

I appreciate your points but have no personal issue with Amy or her rest. I had never even been to Edwardsville before.

That said, we were met with an unprofessional and unpleasant response to our complaints, being basically told “too bad and I cannot do anything about it” is just unfair to any customer. Granted they may have had an off night, but we were treated poorly and clearly our expectations were too high, but those expectations were influenced by them being chosen “best new rest.” in Sauce.

I was emotional in my previous posts because we felt (and still feel) ripped off by the experience.

I have contacted Amy directly about the issue.

By: Spackler

Spackler — Thu, 23 Jul 2009 02:55:22 +0000

CC obviously has a personal agenda against Chef Amy and is completely out of line. I’ve been to Fond several times and had a great experience every time.

By: mac

mac — Tue, 21 Jul 2009 21:52:12 +0000

If you have a question or problem CC, I would for sure email or call Amy. I’m sure she would be happy to talk to you about it….

By: STLFOODCRITIC

STLFOODCRITIC — Tue, 21 Jul 2009 00:07:42 +0000

You can’t please all of the people all of the time.
Chef Amy and her staff do everything in there power to make sure you evening is enjoyable.
I’ve been several times and been more than satisfied each time.

Cheers

By: Lloyd

Lloyd — Tue, 21 Jul 2009 00:00:24 +0000

CC your remarks while totally within your rights are crude and unprofessional. You should not use a forum for personal attacks just because you did’t get a meal up to your standards. Stick to the food.
I’d like to see you open a restaurant and provide the quality you say you can for $25.

By: CC

CC — Mon, 20 Jul 2009 02:26:33 +0000

Oh 2 more points –
1.)I have NO IDEA how Fond won best new restaurant in Sauce – I find this impossible. However if read the sauce write up, they do not brag on the food at all.

2.) She says she will not serve chicken because she cannot find a good local perveyor, but she serves tasmanian salmon and that “you can make chicken at home” Well, I could have made everything we had at dinner on a $25 budget and it woudl have been way better. Even the potato leek soup sucked, it was like potato broth.