Mexican joint going in where Red used to be. Already has been mentioned in another thread, but it may deserve it's own. Also saw on the door of the space in between Copia and new Beso that there is a request for an illuminated neon sign. Anyone know if that would be for Beso or for something else in that empty space that belongs to neither?
- 1,643
there is going to be a "club" above the mexican place (formerley red). it will have its own entrance and stairway. i hate capital letters.
- 396
Same owners? Is this going in the space next door and above on the second floor?
Above RED? I am not sure, but isnt that residential? I know Innov8ion will know what is above red.
- 6,775
zink wrote:I know Innov8ion will know what is above red.
Infrared.
zink wrote:Above RED? I am not sure, but isnt that residential? I know Innov8ion will know what is above red.
use to be a photo studio. recently was going to be a Speakeasy type. I believe build out was finished in the last few months.
Jeff707 wrote:Wait, was it a photo studio?
Yes it was Studio 7.
When they removed the 6 copies of your same post, my post lost some (all) of its relevance.
Beso was open tonight, so we decided to head over and check it out since the weather was nice. They had tables out on the sidewalk, so we ate out there. Basically was the same setup as Red, but made the bar look a little more mexican style. I didn't think the HH deals were all that great- $3 bud lights & $3 margaritas, but it's a fun place-- had a mariachi band playing that circled around the restaurant. They definitely had a little trouble -- most tables were waiting an hour or more for food. And things just seemed chaotic, but we weren't in a hurry, so didn't bother us. The chips and salsa was great and our food was pretty good- but not outstanding. Most entrees will be about $8-$12. The good thing was that our waitress was awesome and we felt so sorry for her cause she felt so bad that the orders were taking so long...which obviously wasn't her fault. The good thing was the manager or owner guy seemed perfectly aware of all the issues and that they need to get them fixed asap. Obviously not a perfect opening, but think they'll be fine as they work out the kinks. We'll definitely be going back...just going to wait a few weeks.
- 6,775
OneGus wrote:Beso was open tonight, so we decided to head over and check it out since the weather was nice. They had tables out on the sidewalk, so we ate out there. Basically was the same setup as Red, but made the bar look a little more mexican style. I didn't think the HH deals were all that great- $3 bud lights & $3 margaritas, but it's a fun place-- had a mariachi band playing that circled around the restaurant. They definitely had a little trouble -- most tables were waiting an hour or more for food. And things just seemed chaotic, but we weren't in a hurry, so didn't bother us. The chips and salsa was great and our food was pretty good- but not outstanding. Most entrees will be about $8-$12. The good thing was that our waitress was awesome and we felt so sorry for her cause she felt so bad that the orders were taking so long...which obviously wasn't her fault. The good thing was the manager or owner guy seemed perfectly aware of all the issues and that they need to get them fixed asap. Obviously not a perfect opening, but think they'll be fine as they work out the kinks. We'll definitely be going back...just going to wait a few weeks.
I realize there can be kinks to work out when opening a restaurant, but how hard can it be to make Mexican food? There are like 3 ingredients! Plus your choice of corn or flour tortilla.
- 729
The Central Scrutinizer wrote:OneGus wrote:Beso was open tonight, so we decided to head over and check it out since the weather was nice. They had tables out on the sidewalk, so we ate out there. Basically was the same setup as Red, but made the bar look a little more mexican style. I didn't think the HH deals were all that great- $3 bud lights & $3 margaritas, but it's a fun place-- had a mariachi band playing that circled around the restaurant. They definitely had a little trouble -- most tables were waiting an hour or more for food. And things just seemed chaotic, but we weren't in a hurry, so didn't bother us. The chips and salsa was great and our food was pretty good- but not outstanding. Most entrees will be about $8-$12. The good thing was that our waitress was awesome and we felt so sorry for her cause she felt so bad that the orders were taking so long...which obviously wasn't her fault. The good thing was the manager or owner guy seemed perfectly aware of all the issues and that they need to get them fixed asap. Obviously not a perfect opening, but think they'll be fine as they work out the kinks. We'll definitely be going back...just going to wait a few weeks.
I realize there can be kinks to work out when opening a restaurant, but how hard can it be to make Mexican food? There are like 3 ingredients! Plus your choice of corn or flour tortilla.
Used to work in a Mexican restaurant and the when people asked me what was good, I just said, it's all the same, just different shapes and sizes. Kind of a running joke. And when they complained about the free chips and salsa I would just tell them I would take it off the bill.
- 1,768
Went to Beso yesterday, and the manager did ask for patience and understanding as he sat us down. Claimed they were a man short in the kitchen and "3 days old, so try to be nice to us...but not the wait staff, you can give them hell."
Well, aside from the wait for food our waitress knew almost nothing about the food, and then would go on the recommend something. She also waited until we HANDED her our plates, to say "I'll go ahead and get those out of your way now..."
Aside from that the $3 dollar margs are good. The mango I think is the best flavor. We had an issue when a guy I was with (who is the GM at the holiday in select by the convention center ordered a $10 marg off the list and they brought it to them in a $3 marg glass. When we say a "real" marg at another table, I brought it to her attention and she promised it would be taken off the check. instead it was discounted to $6 bucks. Are you kidding? I had to talk to the manager, who reiterated that while smaller it was still a top shelf liwour and the price was fair, but would not take into account that the bartender had botched the order.
I fully expect to give the kitchen slack, but that should have been a no brainer. When you first open it should be all about cutomer service to drown out the kinks.
Lastly, another guy ordered a $17 you pick 2 meats fajita, and got 3 shrimp and 2 pieces of "heavily crusted blackened shark" that were neither blackened or crusted. In this instance the quality we let slide, but for $17 bucks you need to bring some protein. I can go to niche and get a damn good entree for that.
Money really not being an issue I really was appalled that they didn;t comp the GM's drink. He found out later who the guy was via email, but too little, too late. We were patient, understanding, and willing to let a lot slide until I request your presence at the table for an explanation and you play hard ass three days into service.
At the beginning of the meal we all agreed it was experimantal and we would come back in a month. Now, I'm not so sure. He may have lost 4 downtown residents and a hotel manager's influence because he wanted $6 bucks. I don't get that mindset. Of all the time to go the extra mile it was probably 45 minutes after you asked for lenient judgement.
On a positive note, I really liked the stuffed nacho appetizer. The only food item that did not have some issue and was really sucessful that we ordered.
Well, aside from the wait for food our waitress knew almost nothing about the food, and then would go on the recommend something. She also waited until we HANDED her our plates, to say "I'll go ahead and get those out of your way now..."
Aside from that the $3 dollar margs are good. The mango I think is the best flavor. We had an issue when a guy I was with (who is the GM at the holiday in select by the convention center ordered a $10 marg off the list and they brought it to them in a $3 marg glass. When we say a "real" marg at another table, I brought it to her attention and she promised it would be taken off the check. instead it was discounted to $6 bucks. Are you kidding? I had to talk to the manager, who reiterated that while smaller it was still a top shelf liwour and the price was fair, but would not take into account that the bartender had botched the order.
I fully expect to give the kitchen slack, but that should have been a no brainer. When you first open it should be all about cutomer service to drown out the kinks.
Lastly, another guy ordered a $17 you pick 2 meats fajita, and got 3 shrimp and 2 pieces of "heavily crusted blackened shark" that were neither blackened or crusted. In this instance the quality we let slide, but for $17 bucks you need to bring some protein. I can go to niche and get a damn good entree for that.
Money really not being an issue I really was appalled that they didn;t comp the GM's drink. He found out later who the guy was via email, but too little, too late. We were patient, understanding, and willing to let a lot slide until I request your presence at the table for an explanation and you play hard ass three days into service.
At the beginning of the meal we all agreed it was experimantal and we would come back in a month. Now, I'm not so sure. He may have lost 4 downtown residents and a hotel manager's influence because he wanted $6 bucks. I don't get that mindset. Of all the time to go the extra mile it was probably 45 minutes after you asked for lenient judgement.
On a positive note, I really liked the stuffed nacho appetizer. The only food item that did not have some issue and was really sucessful that we ordered.
Haven't been to Niche in a while huh?TheWayoftheArch wrote:In this instance the quality we let slide, but for $17 bucks you need to bring some protein. I can go to niche and get a damn good entree for that.
- 252
I realize there can be kinks to work out when opening a restaurant, but how hard can it be to make Mexican food? There are like 3 ingredients! Plus your choice of corn or flour tortilla.
Has anyone else tried Agave in the grove? I can't wait to go back! The empanada is off the hook. Not your typical Mexican food. I've yet to try Beso though.
- 1,768
jlblues wrote:Haven't been to Niche in a while huh?TheWayoftheArch wrote:In this instance the quality we let slide, but for $17 bucks you need to bring some protein. I can go to niche and get a damn good entree for that.
I was there a month ago. And while a little more pricey, they have 3 entrees for $24 or less and the pappardelle pasta can easily be eaten as a meal for $14.
^They have three entrees for $24, and I wouldn't say any item on the menu at Niche could be eaten as a meal, but then I'm a big guy.
- 95
I tried Beso for the first time last night. Was HIGHLY unimpressed.
First, the service was abysmal. The server couldn'tve cared less that we were there.
Margaritas weren't bad, especially for $3 each.
The meals, when they finally arrived, were really bad.
In a city where we are very fortunate to have some really phenomenal casual Mexican restaurants, the food here is a complete shame.
The first strike was a pretty major one - serving canned salsa with the chips. Come on, making fresh salsa isn't that hard. Many restaurants take pride in their salsa, but not this one. It had that rubbery texture of vegetables that have been stewing in a jar for way too long.
My fiance chose the adobo-marinated half chicken. What came out was a half chicken, dry-roasted with a canned adobo sauce slathered on top. Very obviously not marinated. Bought-in tortillas were served with the meal as well as dried-out Mexican rice and refried beans that tasted burnt (and possibly bought-in as well).
My meal - "adobo marinated chicken enchiladas" - was equally terrible. What tasted like pre-cooked grilled chicken strips with no seasoning or flavoring was wrapped in greasy corn tortillas which was covered in a canned enchilada sauce. The sauce had that telltale metallic taste of generic, canned sauce. It was the covered in shredded cheddar cheese - which was melted (which turned into a bunch of chewy, stringy cheese with tons of oil bleeding out everywhere. Also on the side was the same burnt rice and beans.
Being hungry, I mostly finished my meal - my fiance got halfway through hers before quitting.
The one plus here is that when I asked to speak to the manager, he took immediate charge of our table, making sure our service improved, and only charged us for our margaritas, which were more than worth what we paid. We tipped him on the original amount of the bill.
I would be very hard-pressed to believe that Beso is anything more than a quick short-term project to make some cash off the downtown market. The food quality and service quality was abysmal. I would hope that, failing massive improvements to bring the restaurant into the quality of other Mexican establishments in town, if nothing else, the phenomenal manager that helped us that night finds a great career to use his skills in customer service at another more reputable establishment downtown. We'd gladly visit for that reason.
First, the service was abysmal. The server couldn'tve cared less that we were there.
Margaritas weren't bad, especially for $3 each.
The meals, when they finally arrived, were really bad.
In a city where we are very fortunate to have some really phenomenal casual Mexican restaurants, the food here is a complete shame.
The first strike was a pretty major one - serving canned salsa with the chips. Come on, making fresh salsa isn't that hard. Many restaurants take pride in their salsa, but not this one. It had that rubbery texture of vegetables that have been stewing in a jar for way too long.
My fiance chose the adobo-marinated half chicken. What came out was a half chicken, dry-roasted with a canned adobo sauce slathered on top. Very obviously not marinated. Bought-in tortillas were served with the meal as well as dried-out Mexican rice and refried beans that tasted burnt (and possibly bought-in as well).
My meal - "adobo marinated chicken enchiladas" - was equally terrible. What tasted like pre-cooked grilled chicken strips with no seasoning or flavoring was wrapped in greasy corn tortillas which was covered in a canned enchilada sauce. The sauce had that telltale metallic taste of generic, canned sauce. It was the covered in shredded cheddar cheese - which was melted (which turned into a bunch of chewy, stringy cheese with tons of oil bleeding out everywhere. Also on the side was the same burnt rice and beans.
Being hungry, I mostly finished my meal - my fiance got halfway through hers before quitting.
The one plus here is that when I asked to speak to the manager, he took immediate charge of our table, making sure our service improved, and only charged us for our margaritas, which were more than worth what we paid. We tipped him on the original amount of the bill.
I would be very hard-pressed to believe that Beso is anything more than a quick short-term project to make some cash off the downtown market. The food quality and service quality was abysmal. I would hope that, failing massive improvements to bring the restaurant into the quality of other Mexican establishments in town, if nothing else, the phenomenal manager that helped us that night finds a great career to use his skills in customer service at another more reputable establishment downtown. We'd gladly visit for that reason.
Girlfriend and I went last weekend.
Services was not that bad for us. On par with everyone else. Actually when we sat at the bar, the bartender was very attentive to us.
The food.... eeekkk
The canned salsa and over salted chips were a no no. We didnt even finish our small plate of them. Details aside, the food was sadly bad. They really need to hire a Mexican chef or something. As of now, we can not go back there for the food. Hopefully later on they will improve.
O yea, they wouldn't even let us "mix & match" our tacos? Why do i have to get all 2 or 3 of the same meat?
Services was not that bad for us. On par with everyone else. Actually when we sat at the bar, the bartender was very attentive to us.
The food.... eeekkk
The canned salsa and over salted chips were a no no. We didnt even finish our small plate of them. Details aside, the food was sadly bad. They really need to hire a Mexican chef or something. As of now, we can not go back there for the food. Hopefully later on they will improve.
O yea, they wouldn't even let us "mix & match" our tacos? Why do i have to get all 2 or 3 of the same meat?
- 6,775
zink wrote:The canned salsa and over salted chips were a no no. We didnt even finish our small plate of them.
Given that most places lately seem to have no salt on the chips, this might be a good thing!
- 95
zink wrote:Girlfriend and I went last weekend.
Services was not that bad for us. On par with everyone else. Actually when we sat at the bar, the bartender was very attentive to us.
The food.... eeekkk
The canned salsa and over salted chips were a no no. We didnt even finish our small plate of them. Details aside, the food was sadly bad. They really need to hire a Mexican chef or something. As of now, we can not go back there for the food. Hopefully later on they will improve.
O yea, they wouldn't even let us "mix & match" our tacos? Why do i have to get all 2 or 3 of the same meat?
I had the same issue with my enchiladas. I didn't feel like wasting the valuable time we finally had when our server appeared haggling so I took the thing that sounded the best. Unfortunately it was nowhere near good.
- 139
how do you screw up mexican??? 
i was going to give it a shot at least once, but from what i've been reading and hearing from my friends, i think i'll pass.
i was going to give it a shot at least once, but from what i've been reading and hearing from my friends, i think i'll pass.
- 6,775
ContractorKitchens wrote:how do you screw up mexican???
That's what I'm wondering. Even the worst Mexican restaurants, like Casa Gallardo & Chevy's, aren't bad, they just aren't good. The food tends to be too bland. This place sounds like bland would be an improvement.
The owner of Beso Mexican Grill and Cantina, Derek Onstott, really screwed the pooch. A recorded voice mail from Derek Onstott contains threats to mess up a woman's life and job for her submitting an honest yet negative Yelp review. Now he's beginning to understand the power of the internet and receiving negative attention throughout the friggin world. This place just opened up and it's already beginning to gain such notoriety?
The article about this incident hit the front page of digg.com today yielding thousands upon thousands of page views worldwide. The digg page here with comments: http://digg.com/food_drink/Restaurant_O ... Bad_Review
The cached article exposing the issue: http://snipurl.com/2a0e5
Beso's Yelp page: http://www.yelp.com/biz/beso-st-louis?r ... total_desc
![]()
The article about this incident hit the front page of digg.com today yielding thousands upon thousands of page views worldwide. The digg page here with comments: http://digg.com/food_drink/Restaurant_O ... Bad_Review
The cached article exposing the issue: http://snipurl.com/2a0e5
Beso's Yelp page: http://www.yelp.com/biz/beso-st-louis?r ... total_desc
Yelp Reviewer wrote:Derek and I share mutual friends, so he was able to obtain my phone number through one of them. I did not record any of the calls, but I saved on of the voice mails he left me. Apparently, he didn’t discover the Yelp review himself. A friend mentioned it to him and linked him to my review. Here is the transcribed version of the voice mail he left me:"
Voicemail transcription of Derek Onstott wrote: “Hi Rebecca this is Derek. I am calling in one last attempt to have you remove your review, and I spoke to my attorney about the first review you posted. I printed it out. That is defamation of character my attorney and will slap a lawsuit on you if the review is not gone in 24hrs. You never dined here. You don’t have receipt from here. You drank here, no service, no food… I will sue you. Your review has nothing to do with my restaurant… Trust me I will spend $10k in lawyers to win a $100k from you. I will drag your name through the mud, I ***** mean it. I will drag your ***** name through the mud. This is my livelihood. You drag my name through the mud I will drag yours. And mess up your life and job."
Yelp Reviewer wrote:
I did dine at his restaurant. He invited me to his restaurant as a guest. He gave me food and drinks. So he is correct - I don’t have a receipt.
Yelp Review from Gavin wrote:this review is to demonstrate the scale of how terribly the owner of this shop screwed up.
I live in Vancouver, Canada and there are people talking about "the st louis beso, a**hole, out on the street".
I have never been to St. Louis. and if I ever go, I'm going to probably talk trash about this shop to potential customers if I ever find myself standing in front of it.
when your business model starts to incorporate suing your customers, then you FAIL as a businessman. Your legal case has NO legs to stand on and I hope your shop goes belly-up from the astronomical negative press you're getting.
- 1,000
Anybody remember this review of Romo's Mexican International Cuisine from Jill Posey-Smith.
RFT wrote:At Romo's, however, there was no bread to break, only teeth. The bartender, after overcoming her initial surprise that my friend and I actually wanted dinner, duly confronted us with a basket of petrified tortilla chips that resembled some old Tostitos I'd recently flushed out from behind my fridge. This put me at a loss. Previously it had been my policy to base my first impression of Mexican holes-in-the-wall on the quality of their salsa. Because a salsa test requires tortilla chips, and because eating these chips was not a possibility if I valued my dental work, the true nature of Romo's sauce remains enshrouded in mystery.
--
At least I was filled with something, as it was extremely difficult to imagine filling up on the singularly ugly enchilada that appeared while the TV blared an ad for wrinkle cream. An exploratory incision into this oven-weary tortilla tube released a murky gush of burnt, granulated hamburger. One reluctant bite was enough to convince me never to darken the stoop of this establishment again. A plate of potato skins arrived after our server convinced us to substitute them for the chicken wings they were out of. They were cursed with the same inedible meat substance and appeared to have absorbed their weight in grease. Even my iron-willed companion shunned them after a single taste. There was no respite; the rice was crunchy, the beans were crusty, and everything was awash in a thin scarlet film.