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Tuesday, November 14, 2006

Food Cordon Bleughhhhhh

Posted by Matt Davis on Tue, Nov 14 at 4:23 PM

tdisgusting.jpgI’ve been tempted lately to try “Bleu”, the Western Culinary institute’s new restaurant. The story is, students cook the dinner, it’s cheap, but cordon bleu. Apparently not—at least, according to the Food Dude:

no one should have to sit through a restaurant experience as bad as mine at Bleu more than once…at one point as I was contemplating the effect on my stomach of biting into the barely cooked, gummy and stuck-together pappardelle, I asked myself, “Would the staff eat this?”…On my first visit, wait staff twice dropped plates while we were having lunch, our waiter’s apparel was stained and we were kept waiting a full half hour for our entrĂ©es…At this level of performance it should close down and not re-open until it can consistently deliver even just moderately good food
Ouch. It got zero out of a possible four stars.Read FD’s scathing review here.

Comments

Food Dude, How Rude!

Take it from someone who used to date a cooking student—cooking students' cooking SUCKS! That's why they're in cooking school.

Did anyone notice how delicious that empty pan looked?

That wasn't me.

I believe that review is by Ken Collura, not Food Dude.

I'm not going to argue with the review.

KM, whoever that is, not Collura.

What amazes me is that people keep going back there! Has ANYONE ever had a decent meal there? Has anyone ever given it a decent review? And yet, people keep going back lured by the supposed value.

Or the fun in slamming the little guy.

It was one of our new writers, KM that did this review. Sadly enough, we've reviewed them twice in two years, and nothing has changed.

WCI is hardly a "little guy"

Can you see this. Do not hesitate to choose. Look

Please do not hesitate to choose. This

I must win this battle. You should help

I agree please revange

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