tigerlily Posted March 10, 2012 Report Share Posted March 10, 2012 I know Manuel used to have a restaurant here. D Magazine in Dallas writes about him opening a restaurant there - and the article says that his restaurant in Ajijic is still open. http://sidedish.dmagazine.com/2012/03/08/manuel%E2%80%99s-creative-cuisine-to-open-in-dallas-on-march-19/ Link to comment Share on other sites More sharing options...
gringal Posted March 10, 2012 Report Share Posted March 10, 2012 Manuel's closed in Ajijic over a year ago. Could be two years. Apparently the writer didn't get his facts. Link to comment Share on other sites More sharing options...
artsnob Posted March 10, 2012 Report Share Posted March 10, 2012 No ,It has been closed for years....Maybe he will do better in Dallas!!! Link to comment Share on other sites More sharing options...
lakeheron Posted March 11, 2012 Report Share Posted March 11, 2012 It's been at least two years and I heard he had opened a restaurant in Baja. Guess he has moved on from there. Always hope for greener pastures. Link to comment Share on other sites More sharing options...
luisa Posted March 11, 2012 Report Share Posted March 11, 2012 It's been at least two years and I heard he had opened a restaurant in Baja. Guess he has moved on from there. Always hope for greener pastures. Or maybe he has been steadily working in progressively better markets. Link to comment Share on other sites More sharing options...
lakeheron Posted March 12, 2012 Report Share Posted March 12, 2012 That would be greener pastures. Link to comment Share on other sites More sharing options...
AWC Posted March 13, 2012 Report Share Posted March 13, 2012 When he was here it was good, very good. That Dallas menu smells and looks divine. Lobster Lasagne, yum! Link to comment Share on other sites More sharing options...
crjd Posted March 13, 2012 Report Share Posted March 13, 2012 Long gone: First to Las Cabos and then, we heard, to Texas! And not missed! Link to comment Share on other sites More sharing options...
Atlas Posted March 13, 2012 Report Share Posted March 13, 2012 Maybe not missed by you, but by many others. Link to comment Share on other sites More sharing options...
gringal Posted March 13, 2012 Report Share Posted March 13, 2012 Not to be picky here, Atlas, but if it had been "many", he'd still be there. Like Laurent. What it gets down to is whether there are enough people who both like AND can afford the tab at a restaurant often enough to pay the overhead.. Link to comment Share on other sites More sharing options...
RVGRINGO Posted March 13, 2012 Report Share Posted March 13, 2012 We would have 'liked' the food, but the 'tab' predictions prevented us from trying such places. There are only so many at Lakeside with deep enough pockets to support expensive restaurants. Soon, we'll be back to the 'old standbys' who have both good food and reasonable prices for all three demographics; Locals born here or long time resident Mexicans, Tapatios and Expats. The bulk of the 'tourists with money' are Tapatios & they tend to frequent places with fewer Expats, with a few exceptions. Restauranteurs would be wise to do more 'market research'. Link to comment Share on other sites More sharing options...
HelperGuy Posted March 13, 2012 Report Share Posted March 13, 2012 I had a torta ahogada today at a roadside joint in Riberas not too far from Mom's, and it was cheap and frikkin' yummy. Link to comment Share on other sites More sharing options...
Atlas Posted March 13, 2012 Report Share Posted March 13, 2012 Not to be picky here, Atlas, but if it had been "many", he'd still be there. Like Laurent. What it gets down to is whether there are enough people who both like AND can afford the tab at a restaurant often enough to pay the overhead.. Sometimes yes, sometimes not. Both of these chefs are young and quite talented and both were offered opportunities that were too good to pass up. I applaud them both for moving forward and focusing on their careers and the well being of their young families. Link to comment Share on other sites More sharing options...
AWC Posted March 14, 2012 Report Share Posted March 14, 2012 This is not the end game for a good chef, this is a growth step. Let's just hope there is a line of them peeling off from where they are presently to head this way. Maybe the two who have left will send someone promising. As for costs, once a week for two equals 2 1/2 medium priced lunches out at a sit down, not roadside. Its choices mostly. As it should be. Link to comment Share on other sites More sharing options...
Atlas Posted March 14, 2012 Report Share Posted March 14, 2012 Well said AWC! Link to comment Share on other sites More sharing options...
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