Creole Envie

Looking for something new with a little spice!

Try Creole Envie, Scott and I last Friday night decided to go out for something different and found this little gem.

http://www.creoleenvie.net/

Try the fried green tomatoes and the shrimp hush puppies to start! We decided to try the sampler plate of gumbo, Jambalaya, red beans and rice, ribs, buttermilk fried chicken, cat fish and for dessert Bread budding. Very well prepared and the flavours were great they did not use a bunch of salt to flavour the food which I like. 

The service was great, our server was very informative when we asked about what was in the dishes. For all the individuals that require gluten free items, they accommodate that too!

You have to make reservations as it is quite popular and quaint. If you are a frequent diner they even put your name on your favourite table! Will definitely go back for a second time and bring friends.


Happy tasting!

Darlene B.

The KEG Early Valentine's February 13, 2013

Last night Scott and I decided to go out for an early Valentine's dinner. We chose the Keg north Edmonton, which has always been a go to place for dinner for us.

We were quite surprised to learn of the few cost cutting measures to the restaurant. I am getting ahead of myself. When we arrived at 5:00 pm we were greeted by friendly hostesses and promptly seated. Our server was very friendly and provided great service and we felt as if were important as we engaged in conversation.

That is where it ended, the food quality has always been of above quality; however this night it was not. The escargot was brought out so hot that all the moisture had boiled away. When the Entree's came out to my surprise, I ordered the steak and lobster, the butter came in a little cup on the plate and was cold. The whole idea of having lobster is being able to have hot butter to dip it in... as the lobster should just be at cooking temperature of almost finished... if this makes sense.  This, in my opinion, is how you are able to have a moist lobster rather than an over done one.

So not only did we not get our candle with butter out vegetables were ice cold, the steak was burnt on the outside and rare in the middle. The baked potato was the only thing hot on the plate. We asked for the Manager on duty, which turned out to be the General Manager. Only providing feedback, we told him of our experience.

Scott and I both said that our first impression was of being in a Red Lobster, the only difference being the glass butter container to a paper one at Red Lobster. We come to expect a certain level of standard with the Keg and did not receive it tonight. The GM was very helpful saying it was a corporate decision and not a restaurant one. He said he would address the meal with his kitchen staff and apologized for his staff not providing the level of standard that he would have hoped for.

He paid for our meal which was very appreciated, did offer to take it back however we declined we did not want to wait another meal to be brought out. We thanked him for hearing us out and looked forward to the next time we are in.

I also mentioned that the staff should realize that there are blogger's, like me, out there waiting to write about their food experiences and if there is to much negative feedback it will hurt business in the future.

Scott and I also said we do not mind paying a few dollars more for good quality food and service. We realize that cost of living increases need to occur. It is when those costs go up and service and food quality go down that one questions the motives of a corporation.

Business failure is in the "all in the name profit, mentality".

I hope everyone has a wonderful Valentines day!

Darlene B.