Appetizers
February 14, 2012
Fox & Goose takes to Facebook for an expanded response

Here's an update on the dust-up over a short but negative review of Fox & Goose in the Feb. Midtown Monthly. Social media is a powerful tool. Is this a good response from the pub?

Let's get one thing clear...we have NOT stopped distributing MidMo. If the (over)reactionaries would take a step back, then maybe they would appreciate seeing the whole picture. While the current issue in question has been removed (Honestly, do you think it is good business to have your customers reading a negative review while they are waiting for a table or their order to arrive? Think about it.) we fully expect to have the next excellent issue of MidMo on the rack (if they would like to return it). And YES we heard Ms. Singleton's message loud and clear. Inconsistency is not the hallmark of the F&G's success over the last 37 years. Clearly there is a disconnect when a single patron experiences three lackluster meals. Since our ill-fated review came out, we immediately addressed the issues of which Ms. Singleton spoke. We have conducted a kitchen meeting to address the food issues, addressed the floor staff to ensure food is delivered to the table prepared properly and we have hired Roxanne O'Brien, formerly of Mamzelle Catering, to indepently evaluate some of the menu items and recipes. Since our house made Corned Beef Hash is clearly one of our most popular menu items, we have to chalk that one up to execution. Our egg guys are the best in the business. Overcooked eggs should only be served if the customer has asked for them that way. Shepherd's Pie is also a signature dish which was recently added to the menu full time due to customer demand. Nevertheless, quality control was clearly lacking if it tasted "unseasoned" which, if prepared correctly, it is not. Look, we are not "that" place for seasonal, locally sourced, inventive food. We are a pub. As such, we serve pub food. Wholesome, hearty and, hopefully, delicious food, thoughtfully prepared, served with enthusiasm and in a great atmosphere...that is what we do. If the numbers of people who make it through our door day in and day out are any indication, we must be doing something right. Nevertheless, we want EVERYONE who comes through the door to have the best experience possible. Be assured, that is our goal and we're doing everything possible to see that it happens.

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