Vinings is a special part of Atlanta. Straddling the perimeter and desperately trying to reap the benefits of city life with the copacetic, predictable nature of suburban life, it has attracted an affluent demographic. And with it has developed somewhat of a fine dining culture. Undoubtedly this dining scene is far better than the never-ending sea of Chili’s, Macaroni Grills and Olive Gardens in suburbia, but rarely does it surprise.
Never before has there been such a space between words.
Enter Social Vinings. Part of the Chef Paul post-Panos & Paul’s mini-empire, Social Vinings is everything that is wrong with the Atlanta upscale dining scene. It is emblematic of several disturbing trends and this kind of culinary trainwreck requires careful deconstruction. So let’s carefully dissect, and enumerate the levels at which it fails.
1. It violates Pedro’s Theorem. It’s the perfect example of how too many options and themes on the menu attempt to please all and ends up failing all. The menu includes small plates, entrees, sandwiches, what amounts to bar food, and sushi. Yes, sushi. Put some advertisements on the menu and you’ve got a Cheesecake Factory-level disaster.
2. It is absolutely terrifying how insecure restauranteurs, in a desperate attempt to be trendy, have allowed sushi to encroach upon every menu. Don’t get me wrong, I like sushi. I think sushi is a fine culinary discipline, and therefore deserves its own venue. Do you want to eat sushi? Go to a sushi restaurant. Sushi should be exulted.
The proliferation of bad sushi in this city has not resulted in the refinement of the craft and of palates, but rather in its mediocritization. Sushi-to-go is found in supermarkets like Publix and Kroger and anything rolled with rice and seaweed suddenly becomes sushi. I have run across something described as a “mexican sushi”. A joke now is pointless. All of this reminds me of the time when the French gave us the croissant, and we made the Croissan’wich.
3. It’s patronizing and gimmicky. The menus and the staff’s t-shirts say:
so⋅cial [soh-shuhl] adjective – seeking or enjoying the companionship of others
What am I, illiterate? Without their lexical assistance, would I have been doomed at the bar, not realizing that I should have sought / enjoyed the company of others?
4. It puts style over substance. I love beautifully plated dishes. But they have to taste good first. It’s like parallel parking, if you don’t pass that section in your driver’s exam, you automatically fail. Focus on the food being good. Please. Then we can monkey around with the vertical sensibilities of the dish. This focus on style over substance rings true when one contrasts the obvious attention to detail in the aesthetics of the restaurant and the obvious lack of attention with the service, the staff and the food.
The bar is not bad, and it does look nice. Too bad that the bartenders never pay any attention to me.
As I implied in the fourth item, the restaurant is beautiful. Tons of use of natural light, deep reds and wood dominate. The crowd here after work is downright cougarlicious, liberally sprinkled with jaguars and the occasional puma. However, there is something artificial at play. The cougars and jaguars obviously did very well on their divorces, as proved by their well-executed nips and tucks, but the atmosphere just isn’t that friendly. It’s almost like a museum: it’s very beautiful, but it’s cold and you can’t touch anything.
The sushi bar downstairs. Because nothing says "good time" like mini-weenies with a california roll.
I have visited Social Vinings as an after-work activity on numerous occasions, always nibbling on the “Love at First Bite” section of their menu, and always walking away in disappointment. In this last occasion, I went for lunch as part of a large crowd. This presented the best opportunity to assess service levels, passion for the food as well as get first-hand a wide-variety of their offerings. I wasn’t expecting greatness, but I figured that redemption might be found in some dish; that somehow an ambitious sous chef had managed to sneak into the menu something consequential.
I was wrong. And most everyone around me concurred.
To be fair, there were two Social Vinings enthusiasts at the table. One of them described the Lobster Club Sandwich as “sex on a roll” and the other one was a frequent visitor (or recidivist, as I like to refer to him.)
Plastic-coated paper menus. The only thing missing now is buffet.
The design is cool, I must admit.
Comfy
The theater of bathos unfolded over two courses for me: the mushroom bisque which was the soup of the day, and my entrée, the cilantro curried chicken with rice pilaf and seasonal vegetables. I deliberately stayed clear of the sandwich section since I’ve been on a sandwich-at-lunch streak lately, and I didn’t want to have to revisit Social for dinner unless it was strictly necessary. The mushroom bisque was inedible and terrifyingly plated.
Now soup is known as being extraordinarily difficult to photograph. Unless it is piping hot, properly presented and garnished, it tends to look vaguely disgusting. That being said, there was no way of saving the portrayal of this soup. It was served lukewarm and without a garnish to speak of. Garnish is important in a soup like this, because it’s a good way to introduce flavor and texture as well as adding color. Mushrooms just aren’t very colorful (at least not the ones you really want to eat after.)
But no matter. Regardless of the faux pas in presentation, the mushroom bisque was just bad. I had to double-check this with a fellow diner in case that my underdeveloped palate was missing something. Maybe this flavor was actual earthiness tussling with umami and I was just missing it. Maybe it truly was deeply satisfying to someone else. Survey says: NO.
Mushroom bisque. Inedible.
One spoonful was good enough for me and I decided to forget the entire sordid affair. Note that the server at no point realized that the soup was not being touched and that it was until well after my entrée was served that the bowl of soup was removed. And there were no questions as to why it was still full. And yes, I got charged for it.
The cilantro curried chicken was our second act. This one had the potential. It’s rare to run into curried dishes outside of ethnic restaurants and this one used rice pilaf and seasonal vegetables. Were the culinary winds blowing in the right direction? Wrong again. The chicken was cooked far beyond well-done. It was a leathery, dry, grainy, tough chicken cutlet without any curry pungency. The curry was later found in the vegetables, which were few and far between. I ran into a carrot and a couple of pieces of cauliflower.
At least the rice pilaf was good and properly cooked. The arugula was also nice and refreshing to the dish, though I wish it would have had a tiny bit more acid. But with a jarring problem like the chicken’s doneness, more acid wouldn’t have changed my mind. Do note that there were three other people that ordered the same dish and that the chicken was destroyed in all of them.
Cilantro Curried Chicken
To go on about the mediocrity of all the dishes around me would be redundant. Nobody was amazed by the food, a general feeling of being underwhelmed dominated. One last thing that will go to prove my point about their gimmicky ways is the feature of a deep-fried Oreo cookie in their desserts. Yep. I even took a picture. This is the kind of dessert that I would expect on a Betty Crocker recipe book.
Maybe I’m just being difficult, but this is a one-knife restaurant.
Sushi-like creation. The person that ate this wasn't impressed.
I don't even know what those were.
Chicken Focaccia Sandwich
Seared tuna
Yes, that's a fried Oreo cookie.
Very funny review, seems like you are in need of attention. One thing that being in Atlanta for 35 years has taught us is that reviews mean nothing, they are merely opinions. We know we will not please everyone, that is not what we set out to do. Our goal is to find our customer base that appreciates great food and supports us. Statistic show that all internet comments, whether positive or negative, drive traffic to our site and to open table. This actually brings more business to our doors so I can only thank you for more cyberspace popularity. We know people are out to get us, that is what people do, when someone makes it to the top society tries to knock them back down. One thing is for sure, the 600+people that made it through our doors on Friday night all disagree with you and your comments.
If you are very lonely and have no friends, I suggest you go and get a hobby rather than sitting in front of your computer adding comments to your cute little blog. If bloggers had any real confidence and bollocks they would reveal their true identity and stop hiding behind the anonymity of the internet.
Patrick Albrecht
Owner
Great Food Group Inc
With all due respect, Mr. Albrecht, I find your response wholly unacceptable if not altogether insulting. I am amazed that in your 35 years of serving customers you have learned the golden rule that if a customer is disappointed, the only to do is to apologize and try one’s best to make it right. Far from this, you have chosen to insult them. These personal attacks reveal nothing but an exceptional lack of class and professionalism.
Some of your other comments are equally puzzling and troublesome. You seem to suggest that pleasing every customer “is not what we set out to do.” Concededly, one will never be able to please all customers–but a business that declares it does not even seek to do so leaves much to be desired.
In any case, I’m glad to have read your thoughts on this review. What little doubt I had about trying your restaurant has been put to rest. If it’s all the same to you, I would rather go to restaurants where the proprietors indeed seek to please every customer and will do their best to address any deficiencies in the customers’ dining experience.
To the owner of ‘Unprofessional Food Group Inc.’:
Pathetic. Truly pathetic. Your claim that ‘reviews mean nothing’ reminds me of the panicked politician urging donors to not pay attention to the polls that have him 20-points behind a couple of days before he gets crushed. Desperately gasping for air, and begging his staff not to flee, he insists that ‘polls don’t matter’. In the politician’s case, polls don’t have a point because it’s obvious he will lose. In your case, it seems that reviews don’t matter because–review after review of little, if any, praise–you must be aware of how bland what you have to offer is.
Sir, it’s a review. It’s not the end of the world. If you are doing so well as you claim, why the hassle!? If it’s a ‘lonely’ blogger with ‘no friends’ that knows nothing of great food, why care!? If more and more people drive in because they found out the restaurateur doesn’t care about his restaurant and what customers think, why waste your time on the ‘internets’ blogging about it yourself!? Pop open a bottle of champagne, pull out the nicest cigar, and count your cash. Or could it be that you are the one in need of attention?
If anything, sir, your character (or lack thereof) is at fault here not the customer’s review. I am sure many of the best restaurants of Atlanta have received far harsher reviews but I would be surprised to find out any of their chefs/operators/owners had the same pathetic, childish reaction.
Oh, and by the way, ‘alone’ is a binary state. It means having no company. You either are alone or you are not. You can’t be ‘very’ alone, just as you can’t be ‘very’ alive. Therefore, the blogger cannot be ‘very alone’, he could just be ‘alone’. In addition to taking criticism, it seems you can’t write as well. I long for the moment I learn what you do well.
Auf Wiedersehen.
Gabriel,
On your next post, please refer to a dictionary before defining words or phrases. The reply to the food review did not use the phrase ‘very alone’, he used ‘very lonely’.
One can be ‘alone’ which is a subject of being. As in One.
One can be ‘lonely’ which is an adjective to describe a state of being. As in a crowd one can be ‘lonely’, but one cannot be ‘alone’.
So, his phrase of “very lonely” is completely justified. Some authors who have used ‘very lonely’ in their writings:
Oliver Wendell-Holmes
Thomas Reed
Hugo Weaving
Ann Miller
Please read the comments more closely before responding to them and then making assumptions.
Incredibly written article, whether you agree with the review or not, it’s one of the best blogs about restaurants in Atlanta right now. I can’t wait to see what you say about the “Geisha House”.
@Patrick, welcome to the internet, where your comments are also juvenile and entertaining. I’m glad you have a passion for mediocrity
Thank you for the confirmation as being one of the best blogs in Atlanta. I will be visiting the city soon for the first time and have been reading the online reviews for two of the best restaurants in Atlanta. All the bloggers love them! Can anyone update me on Seegar’s and the Dining Room at the Ritz-Carlton?
Thank you.
P.S. Yelp reviews, out of 9 reviews, this only received 2 and a half stars.
http://www.yelp.com/biz/social-vinings-atlanta
Just found out Seegar’s closed….as did the Dining Room at the Ritz-Carlton.
What does that tell you about the five stars, eight forks, five peaches, ten dinner plates, six and half knives and any other symbolic rating system ever devised?
It doesn’t matter.
Geisha House. Yikes. I had an Oyster Shooter there that nearly killed me. More oyster than I’d swallowed in years. Entirely too much for a shot, and obnoxiously over-indulgent. Regardless. There’s no need to compare Social Vinings and Geisha House. Social Vinings exists for very few purposes, and it does its job well. No one goes to Social Vinings for the food or to eat incredibly well. It’s a place where people hang out after work; hence, the t-shirts that remind you not to focus on the food.
The review isn’t off-base; it’s honest. When you eat out as often as we do, you know what distinguishes itself and what makes an amazing meal. Social Vinings doesn’t have to be amazing. It isn’t about the food. People will go there, regardless. The point isn’t to eat.
However, if you want to eat something good, something distinctive and unique and memorable, maybe go somewhere else. That’s all. That’s all there is to it…
The actual dining experience aside, I find it unbelievable for a person who has been in the business for so long to be so extremely unprofessional. Everyone is allowed their opinion. In fact, I am sure these opinions, both good and bad, have had some effect on what your restaurants are today. To belittle a customer for an unsatisfactory dining experience is something I would expect of a new restauranteur, not a veteran of 35 years.
Congratulations for defending yourself as well as any 7th grader would by getting personal and making ludicrous accusations (ie: “If you are very lonely and have no friends, I suggest you go and get a hobby rather than sitting in front of your computer adding comments to your cute little blog.”) Due to the popularity of this site, I would say that this seems to be a serious hobby of the people who contribute and that they are people who know good food. I appreciate the experience of reading your review and being reminded of the elementary school children I have taught. Best of luck to you in the future and may you learn how to take criticism better.
I find it alarming that the owner has to come to this site and act like a child. I can understand that he doesn’t like the review. Fine. But then why not just be happy his additional “cyberspace popularity”? Something in the review touched a nerve?
Dear Mr. Albrecht, if you’re not interested in pleasing me, I’m glad I found out ahead of time. I’ll be sure and let people know.
To Mr. Albrecht: I’ll assume that you were having a bad day and chose to take it out on the reviewer here. Unfortunately, instead of responding constructively to criticisms that are well-balanced and well-founded, you decided to resort to childish personal attacks. This “cute little blog” (your phrase, not mine) has so far been filled with excellently descriptive reviews that take an establishment’s atmosphere, service, presentation, and food quality into consideration.
You could have done much better by responding to PJ’s comments in an inquiring fashion, perhaps finding out if there was anything that could be done to improve his experience on a possible future visit, or indeed ensure that there would even BE a future visit. But no, that would have made too much sense. Instead your response points the finger solely at PJ as the cause of the bad dining experience. He didn’t like the food? He obviously doesn’t have any idea what he’s talking about; why 600+ people visit your restaurant every Friday! “I’m the best around, my mommy says so!” Self-serving, self-congratulatory comments like that positively smack of towering ego.
Still, I congratulate you: it’s not every day I see a veteran restaurant owner shoot himself directly in the foot. With an elephant gun. Multiple times. Because that’s exactly what you’ve done here with your inflammatory, infantile response.
I will not be visiting your establishment any time soon. What a shame that you probably won’t care since your head is apparently stuck in the clouds of your delusions.
Incidentally, I’m at a loss to explain your accusations of “hiding behind the anonymity of the Internet”. PJ has his full name posted in his profile, as a cursory check would have shown.
Regards,
Phil Carter
Mr. Albrecht is right. This blog post won’t make a bit of difference in his business. And I never wrote this review hoping that it would change his business. I wrote about my experience, which simply wasn’t good.
Karen is also right in that people don’t go to Social Vinings for food. Mr. Albrecht might think that the food is an integral component of the success of Social Vinings, but I think that the success lies within the sizzle and not the steak. Fair enough. Not every venue need rely on good food. Sometimes the charm of a place is the bar scene, or the music, or the delightfully greasy apps. Social Vinings is a cougar joint, and a dang good one at that. Sadly, I’m not running CougarAtlanta.com, I’m running FoodieAtlanta.com. It’s about the food. And the food just wasn’t good.
“It puts style over substance. I love beautifully plated dishes. But they have to taste good first.”
Ahh, brings back old memories… Kinda like the original iMac’s of the late 1990s. They were rather popular, because they were cute, not because they were good computers; and as it so happens, it seems we have a seemingly adequate metaphor.
Just looking at the mouse still makes my hand hurt… *shudder*
http://www.penny-arcade.com/comic/1999/4/28/
PJ,
Thanks for the review. I know you’re palette is well developed, so I still would have been coaxed into a visit to Social Vinings. I’ve endured many a mediocre meal in Atlanta–so one more in pleasant ambiance wouldn’t have bothered me more than usual.
Patrick Albrecht,
Thanks for your comment to let me know exactly why I shouldn’t patron your restaurant. I would hate to be responsible for one nickel making it into your pockets. Most successful people in business take criticism to learn what they can do better, not set up a defense as to why the criticism is completely wrong. Your response clearly illustrates one of the main problems with Social Vinings: lack of regard for your customers. I hope you keep treating customers poorly and serving mediocre food until the day the door shuts on Social Vinings for good.
Finally, nobody cares how important you think you are. Please allow me to recommend counseling or therapy to learn why your public response here was completely inappropriate.
“I know you’re pallette is well developed,…” (?)
(Translated without contracted words) ‘I know you are pallete is well developed’ (?)
What does this mean? I am half-joking here, but seriously if you can’t (cannot) write do not offer your opinions in a written format! You come across as ignorant, lazy, and uneducated. Even if you had written, “I know your pallete is well developed” what does that still mean?
No one in the culinary industry would ever say someone has a well developed pallette. It is complete B.S. and does not do anything to describe the taste of food.
It is like saying a ‘Walnut-Oak’ Chardonnay tastes “Oak-y” or “Walnut-y”
Hey Mr. Grammar,
You spelled ‘Pallete’ wrong and even quoted him incorrectly. You have got too many ‘l’s’
The word you wrote means an amored plate that covers the armpit.
Hey wait a minute?!….is that what you meant by ‘developed pallette’ is B.S. and does do anything to describe the taste of food?
Jerk!
I must agree with the owner. This piece of a “review” seems like a slam piece. The restaurant seems to be a hard working one with good efforts. It is all too easy to slander from a distance behind a computer. The ferocity of the criticism shows me that this picky person who wrote the blog is out to get this restaurant. I would say that is not being professional of the blogger criticizing everything from menus to the look of foods etc.. It seems to me he is the one who is trying to make a name for himself at the expense of someone else.. I agree with the owner on this one. If I was in Georgia I would eat there it looked good!
Dave
I find it interesting that you and the owner use the phrase “hide behind the computer” after the article clearly demonstrates the time taken to document, and photograph the experience. I don’t think that most people are agreeing with the review, but are more concerned about the owners response. The reviewer is a patron, he spent money for an experience that was not enjoyable. I wouldn’t take so much offense, it’s just one man on the internet right? One person who is “hiding” behind a screen?
Patrick could have had everyone vetting for him with a response of
“Thank you for taking the time to visit my restaurant. I’m disappointed with the remarks and would love to have the opportunity to ‘wow’ you. Please give me a call and I’d love to blow your mind with another visit.”
I would have made a reservation if I saw that kind of response.
“another man hiding behind his computer on the internets” – out
I just canceled my reservation for Friday night… and not because of this review… but because of the response of the owner. NO desire to visit a restaurant where I already know that the policy is “the customer is always wrong”.
What the illustrious restaurateur has also done is allow this post to go viral in the Atlanta community. I have never heard of the blog, never heard of the restaurant, but I do now know to avoid it and any others associated with the ownership group.
There is a lesson in this for other restaurant owners. If you hate the review, scream at the wall, then politely try to turn the reviewer. Being a petulant brat will bring you attention that you do not want in todays social media world.
I’m still puzzling over the “when someone makes it to the top society tries to knock them back down” comment. Is owning a moderately successful restaurant all that’s required to claim that position, now? Really?
The review was magnificent, PJ. Eating around here is like walking through a minefield, sometimes, and I appreciate that you’ve “detonated” this one for us. While I might have forgiven a bad review in favor of trying a new place, I don’t see myself forgiving a pedantic and egotistical dismissal of honest criticism by the establishments’ ownership: it looks pretty clear to me that this place won’t be getting any better under the current management.
I am from a generation of burritos and pot roast, nothing sophisticated or refined. In this internet-era and mass communication, I do not rely on what advertisers tell me or store/restaurant owners, but rather on those who have acquired a much more developed palate. Just like I would ask my techy friends about what they thought about the latest operating system from Microsoft before I decided to buy it.
Though I am not very young and well-versed on cyber-networking, I have learned the best way to gain insight into something I am about to purchase is just to visit some reliable blogs.
Pedro’s would be one I would visit for good information on restaurants in Atlanta. I met him in person through a mutual friend and I was wowed by his remarkable appreciation and knowledge for fine food, wine, art and the likes. I was most impressed with his zest for life.
Before visiting any new restaurant in Atlanta, I would first consult two critics I can count on to tell it like it is, both the good and the bad (as well as the not so bad). That would be Pedro Soto and Calvin Harriday (for the budget meals) cheapeats.com
As to the owner’s response, poor choice of words and attitude. Remember this, it is always best to take the higher road inspite of feelings you are having at the time. In the future, it might be wiser to consider just how many Atlantans you can offend when your words go viral.
I would like to echo Mr. Chase’s last post. I agree with the fact that, at least for me personally, the level of unprofessionalism and immaturity on Mr. Albrecht’s part was unbelievable. People, Mr. Albrecht included, are allowed to have an opinion and the author of the blog simply stated his. I would have thought the owner of a restaurant group would not behave so childishly. I hope Mr. Albrecht sees how his “review” of the blogger caused him to loose a lot of business, mine included. It is human nature to be defensive, especially when ones work is called into question. It was the personal attacks that were out of line. The blogger’s review did include some positive information too.
PS- Just because 600 people came into your restaurant doesn’t mean 600 people liked it. Period.
Stephanie,
“‘review’ of the blogger caused him to loose a lot of business, mine included.”
Did you intend to write ‘lose’?
Seriously, no more half-joking, this blog cannot be taken as serious comments for the restaurants in Atlanta.
Are you expecting visitors to Atlanta to read this and base their choices on your recommendations?
Stephanie, you taught children in elementary school? In the U.S.? Really?
This review was dope.
To a certain degree I must agree with Mr. Albrecht. I do not believe a single bad review on a little know and even less read blog will affect the reputation of the establishment very much at all. I must also agree on the point that bloggers must stop hiding behind thier internet mask and provide such critiques and reviews under thier own name or perhpas if they were of any importance they would be working for a review board of agency. Finally I would like to add that I have not eaten at this particular establishment so cannot comment on the actual review or the quality fothe food, but the hype in this article does drive to me to most definately try it on one of my future trips to the atlanta area.
Good thing you don’t write reviews, because you can’t write.
“the quality fothe food, but the hype in this article does drive to me to most definately try it”
-FAIL
Isn’t that funny? I always want to try things that I’m told are overpriced and terrible, too, especially when I’m advised that the person who sells them cares less about their customers than how fragrant their morning BM was. Oh, wait. I mean: I’m the exact opposite of that.
You may not be right in the head, Bob. (Also: way to hide behind a “V.”)
I’m truly going to miss those Lobster Sandwiches with Sweet Potato fries…
But after Patrick’s juvenile response, I now know to avoid eating at: Social Vinings, The Burger Club, Paul’s Restaraunt & Paul’s on the Patio.
I’m sure he won’t miss MY patronage with his “600+people that made it through our doors on Friday night”
My dining experience at Social Vinings was as banal as the name implies it would be. When a chef/restaurateur assigns such an appellation to a restaurant contending to offer a high caliber dining experience as this one does, one should expect a certain degree of irony–an ordinary name but an extraordinary experience. This, however, is not the case with this establishment. When the most exciting things on the menu–espresso rubbed filet, truffled cheesy macaroni fritters, tuna Carpaccio & salmon tartar–are found under the Appetizers section, then it leads one to the conclusion that the chef is not concerned with creating an entire dining experience.
I had the plate of sliders in the above picture. Why? Because a remarkable chef should possess the ability to transform a seemingly humdrum recipe into a distinctively new dish. The spicy crab cake slider was particularly unappetizing and had a fishy malodor. It definitely did not taste fresh. The Black Angus beef and BBQ pulled pork sliders are forgettable and not worth ordering again. Likewise, the shaved prime rib steak sandwich, the Social burger, and the spicy sweet potato fries–all of which I have tried previously–are uninspiring and bland.
Besides the occasional work-related lunch due to its proximity to my office, I would not elect to dine here again, particularly after reading the remarks by Patrick Albrecht. If Mr. Albrecht put as much passion and emotion into his menu and into creating an unforgettable dining and social experience as he did in writing such a scathing comment to this review, then perhaps Social Vinings could precisely execute the situational irony that Mr. Albrecht is hoping to achieve. After all, he IS the one who created these elevated expectations. Mr. Albrecht’s comments can only be described as a reckless concession of Social Vinings’s mediocrity.
So let’s talk about the 600+ patrons on a Friday night at Social. My friends they are not looking for food (or good food). This place is about the Cougar. Let’s stop beating around the bush with this place. Mr. Albrecht you are not being accused of running The Pony Vinings or the finest dining establishment in Atlanta. Please, embrace what you have but watch your back or you may be caught by one of those seductive temptresses that call your bar home!
I would just like to add a few comments to this ongoing thread.
I have frequently Social Vinings numerous (more than 30) over the past 5 months and must say that I have always been greeted with a friendly smile and knowledgable staff. The sushi is always fresh and approcable and I have experiencied nothing but fantastic times to be had at the bar. Speaking as a longtime resident (15 years), this is exactly what Vinings was needing. On the one occasion where our meal was a little dissapointing, I immediately notified the server and she ended up making what could have been a bad dining experience into one that I have told my friends about time and again. Perhaps if the reviewer had expressed his concerns at the time of service the outcome and overall experience would have been drascitally different. Thanks for reading.
Social Vinings is the shit and, as an industry veteran, find Mr. Albrecht’s stance refreshing.
Hilarious!! Two favorite parts thus far: The caption below the picture of the bar, “The bar is not bad, and it does look nice. Too bad that the bartenders never pay any attention to me”. Our ambitious food critic must understand, there most certainly is a reason for that. I can objectively say that every staff member of Social is respectful, attentive (at least if you’re not socially inept), fun, and personable. Clearly, nobody here has a clue about why Social is doing so well. Patrick is incredibly selfless and humble…thank God he has a sense of humor. He’s right about one thing. Having great looking women (I don’t think the kids are using ‘Cougar’ so much any more) is a pretty terrible thing. There is another interesting point about the review (if ripping off John Hughes material and misquoting Ferris Beuller is interesting). My suggestion would be to go back to playing piddle-diddle with Top Chef blaring in the background and consider doing reviews for http://www.definitelyneverhadany.com
Thanks for the laughs my man.
Oh, and the mac n cheese fritters go perfectly with the tuna roll, a shot of jager, and one of those irksome ‘cougars’.
The reviewer obviously has it out for Social Vinings. I bet he has never been there before making him an unimportant meaningless customer. The place is incredible, finally someone has brought some sort of culinary creativity to the Vinings area.
The owner of Social is a hell of a restaurateur, he has been in the business for over 20 years and has a hell of a track record. Every restaurant he ever opened has been a raging success. He won’t loose customers to your mindless opinions and could probably care less if you came back in or not.
Check out the reviews on Opentable.com from “real” customers. Voted best bar scene in Atlanta, and best neighborhood jewel.
FYI Taco bell is not fine dining, seems like this is all you grew up on, sorry your mom didn’t teach you any better.
I too own a restaurant in Atlanta and stand behind Patrick in all his comments. Finally a restaurant owner speaks his true opinions rather than giving in to all whining of crappy customers. Sure we will bend over backwards for our customers, it is our job. Let us know when your soup is “inedible” or your culinary expertise cannot identify a slider, we will correct the problem right then and there. To dine in our restaurants, not say a word, and then blog about it later because you didn’t have the balls to bring it up in front of your friends is a “wuss” move.
After being in the service industry for 10yrs I have to say that Mr. Albrecht’s response was nice to see. An owner who didnt run and give the house away because someone didnt like the soup. By the way, if you didnt like it you should have said something, if you dont speak up its on you dude. I’ve been here many times and I know that I recieve great treatment every time I walk in. From the hostess to the bar/cocktail ladies to the dining room servers. And what gives you such an ‘insight’ into food anyway? What dishes have you created? Or are you just some schmuck who likes to eat? Hmmm…also, I am curious about the legality of those pictures you posted….Im sure they are unathorized (you never said you asked to take them) and you used them to slander a business ….interesting indeed. PJ, buddy, you should be careful.
Country,
I always ask if it’s OK to take pictures (ask any of the other restaurants I’ve posted pictures of.) Like I said in my review, Social Vinings is a beautiful restaurant and I took the most beautiful pictures I could of both the restaurant and the food (which was well-presented.)
If the pictures are a problem, and I don’t see why since some people in this thread have been commenting that they’d like to try the food since it looks good in the pictures, I’ll be glad to take them down, just send the request to foodieatlanta@gmail.com
“PJ, buddy, you should be careful.”
No “Country”, you should be careful with your choice of words.
Terroristic threats are a felony in Georgia and your words could be interpreted as such.
I really do feel this whole thread has gotten out of line. Everyone is entitled to their opinion. The blogger has, on more than one occasion, not had good service and food at this location. He probably did not find it worth it to complain again and again.
I find it extremely unprofessional for these other “restaurant” people to be making threats to the blogger. Why are you so scared? If have have such great restaurants and, as Patrick said, “reviews mean nothing”, grow up and move on.
There are plenty of other places in Atlanta to eat where there are good food and professional people.
Hello Foodie Atlanta,
I am curious as to the camera that was used to take the pictures at Social Vinnings. I ask because I will be starting my own blog about restaurants in Atlanta and want to use a good camera for pictures. Currently, I have a Samsung 10mp camera with auto-focus and zoom to 4x.
Do you think this would suffice?
I am almost ready, for my ratings I thought about using napkins (a folded napkin is the ‘best’ a crumpled napkin the ‘worst’). I have also trade marked the name “Real Foodie Atlanta”. the new blog should be up and running the first week in February.
I look forward to comparing reviews!
Y’all can suck it!
The FDA is getting in on this…..! Watch out.