Some days are a three post day.

Today we received the following comment:

This was the second time I’ve been to your restaurant and I really am impressed with the entire experience. That said my daughter ordered the Salmon and I have to say it was a disappointment. I had the Shrimp which was fantastic and my husband ordered the Swordfish which he said was delicious. The Salmon was very boring, I’m surprised it passed the taste test to be placed on the menu, it just was NOT up to the standards of the other dishes we enjoyed. May I suggest a Cedar Plank Salmon?? We have Cedar plank salmon at least three times a month and I can tell you everyone we serve it to says it’s the best Salmon they have ever eaten. The marinade is: 1/3 cup oil, 1/3 soy sauce, 1Tb Ginger minced, 1 garlic clove minced and two scallions chopped. Soak the board for an hour before placing on grill. Once the board cracks which takes 20 mins or so put the fish on and cook. Takes about 25/30 min. Do yourself a favor and try this recipe. I guarantee the chef will love it! If nothing else then whoever is reading this will now have the worlds best Salmon Recipe! If I were the owner of Lost Fire I would take the current Salmon recipe OFF the menu, it doesn’t Doesn’t deserve be there. If I have anything else negative to say it would be about the deserts. I had the Bread pudding and previously had the Tre Leches cake, while both were good, neither made me want to order them again. A restaurant of this quality with prices this high should “wow” with every dish. Now, would I recommend your restaurant?? Absolutely! But with the disclaimer that the dishes were quite inconsistent.

WOW.

So let’s start with the salmon.

Our salmon is fucking delicious.

But.

Even if it weren’t, it’s very presumptuous to offer your own recipe.

Did you create this recipe? Or are we stealing it from Cooks Illustrated? Actually I googled it and yes it’s from a famous magazine.

Do we put an asterisk on the menu to say your salmon takes more than 30 minutes to prepare?

Do you get a cut of our salmon sales?

Will you pay more when we add a single serve wood plank to the price of the salmon?

Isn’t over kill to cook the salmon on a wood grill with a wood plank?

Is this cedar plank salmon an Argentinian dish? Or is it common to North Carolina where your area code suggests you are from?

As a chef friend likes to say, it sounds like you want to open your own restaurant. It’s not for the light of heart.

As for the desserts.

Both the bread pudding and tres leches are chef’s grandmother’s recipe. Together we’ve sold about 5,000 of them.

No one.

No one.

No one complains about them.

They are fucking delicious.

We also have an amazing pastry chef who is from where? You guessed it Buenos Aires. She’s amazing.

I might point out that you chose a restaurant that specializes in grilled beef and then ordered seafood.

All of you.

We do seafood excellently but we do grilled beef better.

You did this in a town where every other restaurant serves nothing but seafood. Nothing. But. Seafood.

So perhaps you might check out one of those restaurants. Or. Order a 2” cowboy cut ribeye and dive into what we do best