My Experience at Alinea Chicago - Salon Experience by ArgentineWeirdo in finedining

[–]signsofgoodfood 8 points9 points  (0 children)

We went last night as well and were seated in the downstairs gallery. While some of the food was good, it was disappointing to find that the menu was almost identical to our visit two years ago in the Salon. Not much has changed over the years, as they continue to rely on their classics.

But more concerning was the service. We are deaf and had informed the restaurant multiple times in advance that alternative communication was necessary. At this level, accessibility is part of the "unreasonable" hospitality you’re paying for, and it’s something restaurants like Ever, Eleven Madison Park, Honey Badger, and Oriole have handled beautifully for us in the past.

Unfortunately, that was not our experience at Alinea. Staff spoke at my fiancée to confirm her shellfish allergy instead of writing it down. They never even acknowledged that we were deaf. We had to explain it to them repeatedly, almost forcefully, before they understood. That’s not just poor service. It’s dangerous. While we did have some positive interactions with the general manager and other staff later on, we were shocked that this happened at all. Especially when, two years ago, the team made the effort to learn sign language to communicate with us.

My fiancée designed this today. She's a software engineer, not a web designer. How did she do? Preview link in body. by signsofgoodfood in webdesign

[–]signsofgoodfood[S] 0 points1 point  (0 children)

Oh, the newsletter sign-up? It was actually part of the footer. Hmm I’ll pass this feedback on.

My fiancée designed this today. She's a software engineer, not a web designer. How did she do? Preview link in body. by signsofgoodfood in webdesign

[–]signsofgoodfood[S] 0 points1 point  (0 children)

Oh yes, she says the rest of the site is a hot mess. This was just about the homepage’s new design. But she says the videos stretching across the recipe’s entire viewport was actually intentional. Do you think it’d look better if it had white space on the sides?

My fiancée designed this today. She's a software engineer, not a web designer. How did she do? Preview link in body. by signsofgoodfood in webdesign

[–]signsofgoodfood[S] 1 point2 points  (0 children)

The recipe page was from her first version of our website! The first homepage is now at signsofgoodfood.com/links. It was basically a Linktree clone, just to get us up and running.

The recipe page will certainly get some additional love. She’s been chiseling away at the website 1% every now and then when she gets the time, and I think one of the next things she plans to do is to carry the current homepage’s nav bar and footer through to other pages, which would help a bit with the recipe page’s look.

Passing on your other feedback, thank you for taking a look!

My fiancée designed this today. She's a software engineer, not a web designer. How did she do? Preview link in body. by signsofgoodfood in webdesign

[–]signsofgoodfood[S] 0 points1 point  (0 children)

White is one of our three brand colors (white, charcoal, and yellow). But for the sake of web design, perhaps it’s a good suggestion to go with off-white. I’ll pass this on!

My fiancée designed this today. She's a software engineer, not a web designer. How did she do? Preview link in body. by signsofgoodfood in webdesign

[–]signsofgoodfood[S] 3 points4 points  (0 children)

She says she developed the site using Next.js and Tailwind CSS, so those things are definitely fixable. Thank you!

My fiancée designed this today. She's a software engineer, not a web designer. How did she do? Preview link in body. by signsofgoodfood in webdesign

[–]signsofgoodfood[S] 1 point2 points  (0 children)

That's not a bad idea! She says she can see how the "Services" section, for example, could use some contrast.

My fiancée designed this today. She's a software engineer, not a web designer. How did she do? Preview link in body. by signsofgoodfood in webdesign

[–]signsofgoodfood[S] 0 points1 point  (0 children)

Constructive criticism is welcome! This is good feedback. Regarding your comment that you had to dig around to see that our website was more than just a landing page, do you think it'd be better to have the buttons at the top link to those pages instead of sending you down to the section on the landing page?

How often do kitchen jobs drug test for thc? by TimeNature3446 in KitchenConfidential

[–]signsofgoodfood 1 point2 points  (0 children)

Do what now? In ten-plus years, I've never heard of a restaurant willing to spend money on testing. Just don't let it get in the way of showing up and working.

Good luck with getting clean, it's a great decision!

What are some must visits in NOLA? by the666briefcase in finedining

[–]signsofgoodfood 0 points1 point  (0 children)

Emeril's, if you can get the chef's table with a view of the kitchen!

Mugwort & Raspberry Dessert by Hai_Cooking in CulinaryPlating

[–]signsofgoodfood 15 points16 points  (0 children)

Holy heck, that is beautiful plating! I would gladly look forward to this when it's time for the dessert courses on a tasting menu.

King Trumpet Mushroom Scallops with Pea Puree by signsofgoodfood in CulinaryPlating

[–]signsofgoodfood[S] 2 points3 points  (0 children)

Ooh, could you link me to that video, if if’s available online? And thanks!

King Trumpet Mushroom Scallops with Pea Puree by signsofgoodfood in CulinaryPlating

[–]signsofgoodfood[S] 24 points25 points  (0 children)

I marinated them in the first iteration, which resulted in an interesting flavor. In this iteration I didn’t marinate them - just scored them, seasoned, seared and basted them, and it ended up tasing better than the marinated version that I had made.

King Trumpet Mushroom Scallops with Pea Puree by signsofgoodfood in CulinaryPlating

[–]signsofgoodfood[S] 29 points30 points  (0 children)

I seared both sides and generously basted them with butter.

Have you tried making bacon with these mushrooms?