This is not a rant. However, it is a very unique compliment and a great disappointment. I hope it helps Keith improve his establishment.
Hats off to Keith for a very fine idea in the heart of Painesville. I have represented many restaurants over the years and I can accurately judge what will succeed and what will fail. If Keith does not refocus on his business, it will fail as Bistro 70 is on a collision course right now.
I have spent a lot of time at Bistro 70, so I speak from much experience. A restaurant succeeds by being consistent in its opening and closing times, menu and other aspects.
First, the restaurant claims to open at 4. It is rare the doors are unlocked at that time. I once waited until after 5 and finally called in and the hostess unlocked the front door. So much for the 4 to 5 happy hour. And, speaking of the hostess, she is the first one you see when walking into this magnificently styled restaurant. However, her greeting is such that if she is paying attention to the door and does greet you, you feel as if she is doing you a favor. Who is she related to and why is she working there? I have only seen her smile once. A hostess should always be attentive to the door and work the room insuring all customers at the bar and tables are happy with their food and service. She fails miserably in this respect.
The décor is beautiful, but Keith needs to take down the half wall at the bar and place hi-top tables in that area. It WILL draw more business and this is an established fact at other restaurants including upscale ones. People at hi-tops feel they are a part of the actual bar. If you are a regular, you certainly realize the hi-tops would bring more business. But, Keith's response is he needs more dining area. Then seat people in the banquet room where people can have more privacy! People want intimacy when dining in such an establishment. Instead, the banquet room is a storage area. Common sense does not prevail in this respect.
The food is great and very much consistent in its quality. The wedge salad, which I have them cut up, has an amazing flavor. Keith is very much on top of things as far as the menu. The wine selection falls flat on its face. Keith and I know Brian who can easily evaluate Keith's wines. I have asked for certain wines to be ordered and Keith ignored repeated requests from me and others.
However, to continue with the incredible food, Keith made a point of telling me that he would only serve his sushi on Thursdays as he bought everything fresh. He REFUSED to serve it on any other night. Ok, great. So, once every fifteen weeks when I have a Thursday night off, I wander in for the Sushi. It is a consistent Thursday night menu item. RIGHT! WRONG?!
As I said, consistency will make or break a business. They already have a problem unlocking doors. So, I wandered in while Taste of Painesville was in session down the block. I DRIVE 60 MILES ONE WAY FOR Keith's sushi. I texted a large group to come have this delicacy. Everyone is on their way. The bartender reads me the three selections and I begin by ordering all three. As the group arrives, they will want to taste this wonderful dish. We take turns ordering more as the evening moves on. SURPRISE! The cook who rolls the sushi is at Taste of Painesville, so NO sushi. Everyone texted and all rendezvous at another restaurant. Good job Keith. Glad I drove the distance.
And, speaking of the bartenders, another surprise and WARNING to all regulars whom I know and those I do not. As I said, I have been around restaurants in one capacity or another for many years. I know every way bartenders steal. A friend bought two of us a drink. Not only did they charge my friend for those drinks, they charged us for the two drinks. Oh, certainly a mistake....and then insulted me by saying I ordered them. They credited me one drink. There should have been no discussion about the charge. They scammed me for one drink and their tip reflected it. And Keith, why is there such a rotation of bartenders? Again, no consistency. CHECK YOUR BILLS!
One side note..."Progressive Happy Hour"...REALLY?
Keith is a very intense person. He is a hands on person. He is now focused on his catering business and this is what he should do if it is profitable, but close the restaurant if catering is your main goal.
I am done with Keith and Bistro 70.
If Keith every redeems himself, I will certainly update this comment and let you know. But, my guess is that Keith will be very angry with this review and will not call and make amends. And, this is okay. My only question, "Is it the type of establishment you would take a chance on or like to frequent?" See you back at Chester's when it reopens.
Anthony N.
Westlake read more