Went to Cheese-ology in the Loop for lunch today. (Photo of the "Four Cheese" courtesy of Sarah Kinkade)
Taste - I ordered the creamy pesto dish. Very, very delicious. It was a tad larger than a tapas portion, and should be larger for $7. The smaller pasta portions range from $6.50-$8, and the "Big Boy" portions (as my coworker Sarah has coined them) range from $11-$13.50. Kudos on the vegetarian and vegan choices.
Atmosphere - with only a couple splashes of color (couch, one wall of yellow, two boring pieces of artwork), the off-whiteness reminded me of a bus station bathroom. Seriously - that's the overall feeling I got sitting there. No, it wasn't dirty, just sparse, cold and impersonal. I'm sure it was probably meant to seem minimalistic but came across as unfinished. It needs more color, personality, and warmth to match the cuisine.
Service - the service was a little frazzled, but not in any way off-putting - they were pleasant. Keep it up.
Seating - they have a counter area by the east window but no stools (?), and it wasn't long before there was a line to the door but no where for anyone to sit. Growing pains, to be sure. It's a small space, so I doubt that this issue will go away, but there are remedies for this (see Suggestions below).
Presentation - they bring the pastas out in a cast-iron skillet with a tiny pot-holder on the handle. I love this.
Ratings (from 1 to 10, worst to best):
Taste - 9
Presentation - 8
Atmosphere - 2
Service - 6
Value - 2
Final Score: 5.4 out of 10
Suggestions:
1. Specials - have a special dish of the day. It's a great way to try out new recipes, and if it's well-received, you're getting repeat customers.
2. Seasonal - for the fall/winter, add some dishes that incorporate seasonal veggies or different cheeses/meats.
3. To Go - play up the To Go aspect, as many people may not come back due to the seating issues which you may ALWAYS have. It would be a way to get the repeat business.
4. Lower your prices!! Start at $5 for small, $9 for large. This seems more in keeping with the concept, which I took to be mid-range food in a fast-food joint.
5. Spruce the place up - throw some color on those walls, photos of dishes on the empty walls. Something!
Overall it's a neat concept, and tasty. Hopefully it sticks around, as I might go back and try other dishes.
2 comments:
K, Thanks for coming by Cheese-ology today. You were one of the 'lucky' ones to catch us on the same day that we were featured on Fox 2 with Tim Ezell. Our team did our best to keep up with the doubling of our lunch crowd. I'm glad you liked the Mac. We try hard to bring dishes that let you go home satisfied. To answer a couple of your questions... no seats at the bar... they are literally on a slow boat from China right now. We are on borrowed chairs until ours come in, and those seats will be available soon. We will soon run specials that will change often and be seasonal. More art is on the way! The collection is just beginning. Please come again soon!
Chef Bill
Chef Bill,
Thanks so much for your response. It speaks volumes about your commitment to your business in replying within hours of this post. Good to learn of the seasonal dishes, chair, and artwork that's on its way. I can imagine opening a new restaurant can be fraught with red tape, issues and unforseen complications - kudos to you for getting it done. Best of luck to you and your staff, and I look forward to trying more of your dishes in the near future.
Kristin
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