Osetra Russian Caviar is on the menu at Oregano Bar & Bistro for $190 an ounce.
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Yeah, I am sure they will sell a lot of that! Has anyone gone in there? Its a nice place but the manager ( maybe owner) seems like a jerk.
What did the owner do that makes him a “jerk”
You ever meet someone who just is too busy or too cool to take the time to speak with you? Who can’t take constructive comments? That would be the manager!
and here i thought that only farmed fish eggs could be sold here anymore. is this a pre-embargo stash from a cold box somewhere? or just a menu entry designed to position the restaurant as high-end (and that they’d be “out of” if a patron requested it)?
Fast Marty,
Go in and order it to find out
Probably. But the affectation is a total turn off. Pretention is a bad way to build business. The owner should take a tip from the previous occupant of that space. Charles, who owned Josefina’s. He made a point of stopping to chat with patrons Made you feel welcome and part of the landscape. Ditch the caviar and sell the fish instead. It’s a lot cheaper.
The owners of the restaurant are actually very cordial and responsive to customer feedback. I think they do a great job of making everyone feel welcomed.
Mama Mia! I’m not sure anyone is looking to spend almost $200 for an OUNCE of Caviar, in the BRONX/NoMa/Riverdale. Manhattan, at a glitzy restaurant, on a special occasion, perhaps. But on Johnson Ave? I’m mean REALLY?? The owner needs to rethink a bit…
I really enjoyed my dinner here. I thought the quality of the food was manhattan like — meaning I don’t have to drive into manhattan to get a well prepared inventive meal. Everything we had was fresh and well seasoned and the waiter knew a lot about the food. The smokey margarita is a hit with me (and my husband, who thought it was a very manly margarita). I will definitely go back and will try it casually for drinks and appetizers as well. I don’t know who the owner is to speak to the comments above but there was a gentleman doing his rounds asking everyone’s status throughout our dining experience.