I didn’t really look … I only took a photo.
Hmmm, I captured & posted that photo earlier (at lunchtime) from my cameraphone. It looks a bit blurry, so here’s a translation:
“People Who Look At The Back Of Menus
Should Refrain From Drinking Or Operating
Heavy Farm equipment.
Thank You.
Blue Onion Management.”
The menu is eclectic, the decor is funky, and the food is very good (best burger I’ve had in Seattle, or almost anywhere else). We even got to dine alfresco on a beautiful day. Or perhaps I should say “wait alfresco”: unfortunately, nearly an hour elapsed between ordering and finally being served any food. We later learned that this was due to a large party (13) that arrived ahead of us. There was no adjustment to the bill to compensate for our having been inconvenienced, and the server never apologized … the cook (owner?) did apologize, but only after telling us that “next time” we’ll know to be prepared for a wait if we see a large party at another table. Managing expectations is a key to success in any endeavor, and if we had been told up front about the potential delay, we could have planned accordingly, perhaps deciding to come back another day. As it is, I don’t think there will be a “next time” for me at the Blue Onion Bistro.
Comments
7 responses to “Back Cover at the Blue Onion Bistro”
Ah yes,
I was also at the Onion that day. Yes you are right that the party ahead of you was unexpected and turned out to be 16 not 13! I believe this was the new owners third or fouth day and they were working on some schedualing problem. Never the less…I had to wait a period of time as well…good thing the waitress was bringing out FREE food to hold us faithfull over. My bill was adjusted for my troubles and I’ve been back several times. The food is better than ever and the service is too! Hats off to you new Blue Onion Bistro owners! and dont worry about people that have a bitch from time to time…they are unavoidable sometimes.
Bill
I didn’t even know there was more than one waitress there (though I figured there were other diners who shared our fate). I had a similar experience — good food, but hour-long wait — at The District (at the base of Best Western University Tower, at NE 45th & Brooklyn) shortly after they opened, but they were very apologetic, zeroed out the bill, and I have been back to visit several times (and the long waiting experience has not been repeated). I’m glad to read that at least someone received some compensation (& decent service) at Blue Onion Bistro that day.
Ah geezzz, what start-up business doesnt have a few bumps to iron out? I build furniture and let me tell you, I would not give ANYTHING away if I was late nor would you get a discount. Most folks that use small business use them because we take special pride in what we do. You can buy a chair at Target and get it today or I can build you one in a day or two. Mc Donalds will give you a burger in 1 minute but you get what you pay for.
I’ve eaten there with my family and friends. Any restaurant that has a kids menu like theirs is ok by me! My kids were in heaven!
blue onion rocks every time. the kids menu is divine and every appetizer, entree, and dessert i’ve had are has been incredible. you may have to wait but that goes for all the seattle restaurants worth going to- it seems like they all have bad service or, at least, slow service.
Hello everyone!
Our good friend told us about these posts so here we are. Cora and I took over the Blue Onion Bistro in the beginning of June and opened for business on the 12th. Owning a restaurant has been a long time dream for both of us and now its finally happening. We searched for almost two years before stumbling upon the BOB.
On opening day, June the 12th our dining room was filled to capacity for most of the evening. WE recieved many compliments that the food was better than ever and people were very happy that we kept the old menu and we added some new.
Days that followed were not as predictable as we hoped. One day a crowded house for lunch, the next day a four top and maybe a couple of twos. Although we spent two weeks working through different things such as mock serves, getting our Chefs familiar with the menu, creating our own spin and making repairs, nothing prepares you for the “real thing”. We know we made mistakes during lunch that day. Our desire to please everyone ( including the party that increased in size and a call in order)clearly affected the level of service that day.
Not knowing how many people to staff (because lack of history) was also a huge factor.
Cora was your waitress that day and during a frantic phone call told me of the situation and of your complaints as well as others through tears locked in the office. Our crash that day taught us many valuable lessons that now make us a stronger.
The compliments we recieve daily confirm we’re getting it right. I think you’ll be pleasantly surprized.
We open for breakfast and lunch on the 24th of july. We’ll be cooking a “home style” breakfast with prices that parallel other restaurants in the area such as the Varsity, Scarlett Tree or Maes but unlike some, we’ll be making our meals from scratch. (including our chicken fried steak, gravy and eggs!)
Our dream of owning a restaurant has been one heck of a ride so far. We’re in this business for the love of it; something we hope you’ll feel when you revisit our Blue Onion Bistro, our dream come true.
Thanks for posting,
Roy,
Owner, Blue Onion Bistro
206 729 0579
blueonionbistro@yahoo.com
Roy,
Thanks for helping me (& others) understand the larger context of recent events at the Blue Onion. As I noted in my original post, I liked everything about the place … except for the wait (& lack of communication about it). I’ve been thinking alot — and even blogging about — the importance of pursuing one’s dreams. If the Blue Onion is your & Cora’s dream, I want to support your realization of that dream, and so will return (with friends) for another visit soon.
Joe.
Just thought I’d check in here! We’ve now owned the restaurant for more than two years! Things are going very well. We have a good solid customer base and we’re making all of our own dishes now. No more old stuff from the last owners!
Breakfast has really taken off. Its great to see people waiting for a table instead of wishing for them to show up. Recently we started doing happy hour on Saturdays from 3 till 5, the BOBs open all day on Saturday now! Check out our website theblueonionbistro.com
Hope to see you soon
Roy
Blue Onion Bistro
206 729 0579