gringal Posted April 4, 2013 Report Posted April 4, 2013 The other thread in which Eric was discussed is now history. The restaurant remains. Anyone tried it under the new chef and how was it? Worth the price? I'm looking for a good Sunday Brunch or special occasion lunch.
ibbocat Posted April 5, 2013 Report Posted April 5, 2013 It was not great on Sunday. Two of us had the steak and garlic potatoes. The rest of the table had virtually finished by the time ours turned up but neither the steak or the potatoes was more than luke warm and the potatoes had been no ware near the garlic.
Wookie Posted April 5, 2013 Report Posted April 5, 2013 We tried it again last week and was not happy with the food or the prices for what we received. We were the only ones in the restaurant when we arrived but our food still came lukewarm. The service was fine. However, I believe it was the owner or manager was in the room off to the left of us (toward the lake) and he was smoking a lot which did not stay in that room. Someone's little daughter was wearing tap shoes and continually stomped up and down the dining room as we were eating. She was very cute, but I would have preferred them shutting her down after the first trip through so we could enjoy our lukewarm food.
ajijicis4me Posted April 5, 2013 Report Posted April 5, 2013 From your responses and their overpriced menu, I'll never eat there. Beside that, their selection is too limited.
ericurmudgeon Posted April 5, 2013 Report Posted April 5, 2013 If this link is live you will be able to read my review from earlier this week. http://www.tripadvisor.com/ShowUserReviews-g499405-d3701408-r156152663-Hacienda_del_Lago_Restaurant-Ajijic_Pacific_Coast.html
ericurmudgeon Posted April 5, 2013 Report Posted April 5, 2013 By the way, I did not realize Eric was no longer the chef when we decided to go.
artsnob Posted April 5, 2013 Report Posted April 5, 2013 We will never go to this place again, after some friends went and were really disappointed with mediocre food and the food was not worth the price..Does anyone know how to contact Eric, I would like to have him cater my birthday party in June..
Carnivore Posted April 5, 2013 Report Posted April 5, 2013 Eric's family live in San Antonio and, if I'm not mistaken, they are in some way, related to the families that own: The Hole in One, Paz Liquor store, Superlake and Lety's Seafood. You might inquire at Superlake and ask Pancho (the manager) although it's quite common knowledge that Eric left The Hole in One on less than favorable terms. You might also inquire at Number Four where Eric worked briefly and ask Kim Everest, the owner if she knows how to contact him. The phone number for number four is: 766-1360.
jkgourmet Posted April 6, 2013 Report Posted April 6, 2013 Actually, I don't think Carnivor is correct (except for the not favorable terms part). Eric is the son of the owners of Mario's in San Antonio. (I only know this thanks to Christina, aka More Liana, and her great blog, Mexico Cooks.) Article here: http://mexicocooks.typepad.com/mexico_cooks/2010/10/starring-at-the-hole-in-one-lake-chapala-jalisco-chef-eric-enciso-c%C3%A1rdenas.html
More Liana Posted April 6, 2013 Report Posted April 6, 2013 Jeanette, thanks for your kind words about Mexico Cooks!. Take another quick look at the article about Eric, though. He is not the son of the owner. He is the son of Jaime, the waiter-in-chief at Restaurante Mario, and his wife Alicia, who makes many of the delicious desserts at the restaurant.
jkgourmet Posted April 6, 2013 Report Posted April 6, 2013 Jeanette, thanks for your kind words about Mexico Cooks!. Take another quick look at the article about Eric, though. He is not the son of the owner. He is the son of Jaime, the waiter-in-chief at Restaurante Mario, and his wife Alicia, who makes many of the delicious desserts at the restaurant. Getting old does foul things to ones memory chip.
Haciendadellago Posted April 6, 2013 Report Posted April 6, 2013 Since the other thread has been closed I would like to just clear the air. I have been trying to keep the Eric situation professional and let his reputation of moving around allot speak for itself: however, it seams as though I have no choice but to just end the gossip and make the situation very clear. I have taken a day or so to write something and think about how much I really should say in an open forum. In the end I decided to spare the details. So…. Simply put: Eric was NOT fired. Eric walked out, as I’m sure comes as no surprise to anyone who has followed his career, while I was personally away. Given the circumstances I am very proud of how our very loyal and hard working staff managed the situation that was thrown at them. When I returned I brought Hector Morales with me. Hector is a great Chef that I have worked with in Playa del Carmen for quite some time. He has worked in the banquets and fine dining areas of the Torreon Marriott, Bahi Principe in Tulum, and Playa Car Palace in Playa del Carmen. Hector spent a week here working with our staff in training as well as creating our current dinner menu. He moved here full time this past Wednesday. I am very proud of how our kitchen staff has managed the past month without a steady culinary school trained chef in the kitchen. Have some things slipped by, absolutely, and that is something that I take very personal as I have a lot of pride and I came to Ajijic to open Hacienda del Lago and to do something that no one else is doing here. Every plate, for every customer, for every course is a chance to WOW or disappoint. From the comments that I continually receive from our customers I still believe that even in transition period we have had more WOW than disappointment. I have taken this time to make more investments including adding more food storage space in order not to be running out of popular items, warming devices for the plates, hot service station so that food is consistently served at the temperature that it should, and more. We are now currently baking all of our breads in house, serving breakfast to the public and constantly adding more variety to our menu. What can you expect from us in the future. With the full time presence of Chef Hector Morales you will see the consistency and quality that our customers as well as myself expect. We are adding some more substantial items to our lunch menu as many people have requested to eat their 'heavier' meal for lunch. You can expect spectacular and unique specials like no one else is serving lakeside. Our current brunch is now being served daily (Tuesday - Saturday) while we are investing in upgrading our new Sunday Brunch to a more complete brunch experience which will include coffee, mimosa or juice, three tiered pastry stands with a variety of gourmet items right to your table as well as an a la carte main entree for a flat price. We are working on, a wine club, cooking classes, and many more exciting events in the near future. Wrapping up this already long post, I would like to thank our loyal customers as well as invite others who have not yet tried us. I hope that this very honest post answers a lot of questions, speculation and gossip about town without offending. My intention is never to offend or make excuses, but rather to put an end to gossip and rumors. This is the only thing I will have to say about the Eric situation, we are happy to be moving forward with a very loyal and stronger than ever team. Tony Bishop
artsnob Posted April 6, 2013 Report Posted April 6, 2013 Thanx for the great and honest statement, we will now be over to you very soon Ken
gringal Posted April 6, 2013 Author Report Posted April 6, 2013 Ditto on thanking you for your explanation. The rumor mill is powered, as always, by a perpetual motion machine. I'll be trying your brunch or dinner on the next "special occasion" when I can justify a splurge. I don't mind paying a premium price (within reason) for a top quality meal.
Haciendadellago Posted April 6, 2013 Report Posted April 6, 2013 We tried it again last week and was not happy with the food or the prices for what we received. We were the only ones in the restaurant when we arrived but our food still came lukewarm. The service was fine. However, I believe it was the owner or manager was in the room off to the left of us (toward the lake) and he was smoking a lot which did not stay in that room. Someone's little daughter was wearing tap shoes and continually stomped up and down the dining room as we were eating. She was very cute, but I would have preferred them shutting her down after the first trip through so we could enjoy our lukewarm food. Hi Luke, I'm a bit confused as we do not allow smoking at all in the restaurant area or in any rooms, and I (the owner) do not smoke. We do allow people to sometimes smoke down by the pool, but that is pretty rare as well. We also do not accept children in the hotel and very rarely have them in the restaurant. I don't know if perhaps you are confusing us with another restaurant or if I may not have been here at the time you visited us. Please feel free to contact me privately, sales@haciendadellagoajijic.com. Tony
Canamex Posted April 7, 2013 Report Posted April 7, 2013 Well, now the owner's had his say. Just remember there are TWO sides to every story, and the other side hasn't had his say. Eric is now working at a restaurant in another country to gain experience abroad. Young chefs do move on to get that experience, so just leave it alone and keep an open mind.
jkgourmet Posted April 8, 2013 Report Posted April 8, 2013 Well, now the owner's had his say. Just remember there are TWO sides to every story, and the other side hasn't had his say. Eric is now working at a restaurant in another country to gain experience abroad. Young chefs do move on to get that experience, so just leave it alone and keep an open mind. dWhat other country?
bookwoman Posted April 8, 2013 Report Posted April 8, 2013 Well, as much as we enjoyed Eric's cooking, we also enjoy Hacienda del Lago and will be back to eat again there soon.
JRPJR Posted April 9, 2013 Report Posted April 9, 2013 In all honesty I think Eric is a pretty good chef. I don't think he is as good as Oscar, Greg at Number 4, or Laurent when he was here. Unfortunately for him, I fear Eric has become a legend in his own mind. For us Hacienda del Lago has always been about the ambience. Tony Bishop, if you are reading this I hope your chef's new menu is a cut above what Eric's offered. Also, think the wine list could use some thought. Good luck and we will be in again soon.
bmh Posted April 9, 2013 Report Posted April 9, 2013 Eric has talent but he has a long way to go before he is a chef. I saw him in action in the kitchen and making out witht he help is no way to manage a kitchen, It is good that he went to another location, hopefully he can learn the discipline he needs. A real chef has to know how to run a kitchen, a great chef is first of all a manager who can manage a crew and knowing how to prepare food is only a portion of the job. As I said I think he has talent and it is great that he went abroad, hopefully he can learn how to become a real chef. Great chef are known to be difficult to work with or for but he has to put a few years in his belt before playing the diva.
JRPJR Posted April 11, 2013 Report Posted April 11, 2013 We ate there last night. Food and service were great. The current chef's menu offers more options than did Eric's. It's expensive but I don't think they are aiming to be your choice for every day dining.
RVGRINGO Posted April 11, 2013 Report Posted April 11, 2013 Oops.....wrong restaurant. John, Please remove your post to avoid confusion. Thanks.
ajijicis4me Posted April 11, 2013 Report Posted April 11, 2013 In all our years here; over a decade, we have seen this place go from inception through several owners and we tried them all. Unfortunately, we have never had a good experience. On rare occasions the food was just OK but the service has always been poor. In the end, we just do not even consider going there again. Maybe the place is jinxed. Who knows? I never knew this place to be a restaurant or hotel before. Are you confusing it with somewhere else? What were the other restaurant names?
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