Sorrel MMMMM.

sje

I know this has been discussed before, but I couldn't find it.

We finally went there Tue, night, and it was delicious. I had the flank steak {well done, and I got no attitude for that}, everything on my plate was fresh, beautifully cooked and just the right amount. My dinner companion also had an excellent meal, the giant pork chop. The only thing I wasn't crazy about was the smoked makerel appetizer with pieces of watermelon in it, a little too experimental for me. My salad had a light, fresh dressing.

Really great food, will definitely go back. Nice glass of wine as well {Cote' de Rhone}, and pot-o-chocolat.

brookfetish

I hesitate to go to this place for one reason - no credit cards. What the hell??

carnivore

BrookFetish wrote: I hesitate to go to this place for one reason - no credit cards. What the hell??

It's definitely a pain, but I do understand it. Every time someone charges a meal, they have to pay the credit card company something like 1.5 % of the total. In an industry with tight profit margins to begin with, that can hurt. On the other hand, when people are paying with credit cards they tend to spend more, so it might even out in the end.
Overall, if it helps them keep their prices low, I don't mind too much.

daveb

The steak's well worth hitting up the ATM machine. Not everything else is though, but I like the place.

anonymous

>>they have to pay the credit card company something like 1.5 % of the total

can go up to double or triple that, and small businesses have no leverage to reduce the fee. Combine that with the fact that it can take weeks for the cc co's to pay the restaurant their actual money and the shoestring most small places operate on, equals cc's making life hard for small businesses.

digital_buffalo

all true, but there are CLEARLY other advantages to an all cash business

metulj

digital_buffalo wrote: all true, but there are CLEARLY other advantages to an all cash business

I don't know. My best friend runs a restaurant in SF in Cole Valley. He is all cash, with a daily chalkboard menu. He is cash only because he has to pay his cooks who are all illegals. He pays well, but can't put it on the books. So basically, the first 10 tables of the night go to the guys cooking and busing. He makes good money, but has to hope for an early dinner crowd to really rake it in later. Restuarants are tough business.

anonymous

Subject: Sorrel in Ratner propaganda rag, part II

Yup, there is a second edition of the Ratner rag, "the Brooklyn Standard,"
and there is a review of Sorrel in it.

weird.

arielbl

yeah, and it the title the review says its in park slope!

anonymous

Subject: heights schmeights

arielbl wrote: yeah, and it the title the review says its in park slope!

details, details, its all Mr. Ratner's Neighborhood.

anonymous

I liked the food at Sorrel but the service was lousy. Slow and surly!

anonymous

I liked the food at Sorrel but the service was lousy. Slow and surly!

anonymous

How is this place doing? Never seems busy.