Local Food::

Carmens Diner

The first time I ate at Carmens I was totally disapointed. My son sent back his cold cheese burger, they then nuked it to a soggy mess. The wait staff was so unprofessional that my 11 year old just shook his head in disbelief. I also had a terrible meal.

The second time (as well as the last time) I ordered prime rib, it looked ok but then I tasted it.The first bit made me a bit uneasy with the spice they used. I felt maybe someone had accidentally put the wrong spice on that section ( I spit it out in my napkin) then proseeded to take a second bite from another part and again had that tase.

ROSEMARY is not normally used on prime rib it is a spice for lamb.The owner then came over to me and said EVERYONE uses Rosemary on prime rib.

I walked out telling him THE CUSTOMER IS ALLWAYS RIGHT!!!!

Rosemary the dreaded herb
Posted by bators on 2005-11-28 19:04:45.0

I believe the disappointed diner at Carmen's must have confused rosemary for clove. She/He seemed certain that rosemary and prime rib never mix. A Google or two revealed . .

http://bbq.about.com/od/beefrecipes/r/bl11222b.htm http://www.askthemeatman.com/prime_rib.htm http://www.dvo.com/recipe_pages/grilln/Grilled_Prime_Ribs_of_Beef_With_Garlic_and_Rosemary.html (hundreds more where that came from)

that this person was way off base. Lots of rosemary and prime rib dishes out there in the big wide world. If the owners of Carmen's would like avoid culinary disputes with its customers they could employ full disclosure in the menu description of their specials as well as their stock trade. This is a practice employed by some hoity-toity restaurants in big cities, but people "know" when a spice or vegetable or other ingredient has interloped their favorite meal and they avoid the dish or ask if it is possible that the offending particulate not be included in their order.

Bon Appetite

I for one
Posted by skotrat on 2005-11-29 16:21:20.0

Have been fairly pleased with the quality of food and service at Carmens as of late.

I have gotten what I ordered and it has been hot when it need to be.

The wait staff still needs to be shaken up and trained to check the floor instead of hanging out behind the counter but they are indeed getting better.