Comments on: The buzz on Richard Chen

By: drummerguy

drummerguy — Fri, 16 Oct 2009 17:59:51 +0000

How does drummerguy get talking food back on the front page?

A guy who plays drums and likes to eat out

By: Mrs. Dish

Mrs. Dish — Mon, 24 Aug 2009 18:38:27 +0000

JAY: As of last Monday, Richard Chen has officially reopened as a new restaurant called PLUM. The room is similar though they’ve added a thoughtful sushi bar off of one side, that gives life and some fun to the space. The menu is completely different–cheaper, less experimental. I actually liked Richard Chen I say, ducking my head a bit…I couldn’t go that often, but I did think the food was superb. But since it’s gone, this is a good substitute. It is growing, but our waitress the other evening told us that the sushi chef is from Nobu in NYC, and I’m impressed. OH YEAH–the dessert menu is just as good as the old one, only now they are making their own ice cream. I am still a sucker for the chocolate bar, and an ice cream Sunday the way my Dad did them–banana ice cream, candied peanuts, chocolate sauce. YUM. So, check it out and let us know what you think. I think they deserve a second chance…

By: jay

jay — Tue, 05 May 2009 12:13:31 +0000

Read an article that Richard Chen has closed/is closing. We went there once. Didn’t think the food was really that good. Presentation seemed to be everything.

By: Mrs.Dish

Mrs.Dish — Mon, 16 Mar 2009 19:10:19 +0000

I am interested in finding all the little Thai places folks like the best…the bring your own sack, dress casually sort, that seem to be popping up everywhere–I just heard about a new one on Liberty Ave., Bloomfield, in the old Rose Room–remember that little Italian cafe? But the guy who told me about it can’t remember it’ s name. I’m gonna go look. Meantime, a little story, your favorite dish…Thanks!

By: Angie H.

Angie H. — Sun, 08 Feb 2009 02:25:29 +0000

My husband and I have been looking forward to trying this restaurant since it opened in our neighborhood. We ate there this evening, and I must say that the food was a BIG DISAPPOINTMENT! All of the dishes were rather bland and each arrived lukewarm-cold (including the soup we ordered)!!! The service also left a lot to be desired, as our waiter never checked on us throughout our dining experience. It was no surprise to me to hear the other diners around us complaining about the food. The table next to us sent back one of their appetizers which they claimed was so salty, that it was inedible! Do not waste your time going to this place – you will be sadly disappointed!

By: Andy H

Andy H — Tue, 30 Dec 2008 03:20:01 +0000

one of the most disappointing experiences at a restaurant i’ve ever encountered, first 2 wines that we ordered were not available,ordered a tea
didn’t have it,when i said forget it they found it.
the menu had been changed except on the printed menu that they gave us ,no explanation no string beans , no lamb, no fish no anything but attitude,no compensating for any of their inadequecies.their explanation was they were busy this weekend i guess they don’t usually order their vegetables and meats on a regular basis. they didn’t seem like they cared and now neither do i care to ever go to Richard Chens overpriced overated chinese restaurant.

By: Sarah M.

Sarah M. — Fri, 05 Sep 2008 02:14:39 +0000

It is one of the best dinners that I have ever had. And the best part I did not have to go to NY or vegas to get this kind of service and food quality. My mother loves Chinese and as soon as we sat down she saw that they had Kung Pao Chicken and right there she said “I will have that” I was a bit upset with her because in my mind I didn’t make 1 week ahead reservation for her to go and have a kung pao chicken, any way knowing my mother I let her order it, but I have to say, after trying that dish I think I will never order it anywhere else, it will be just a sin.
The pork chops, every bite just melts, and desserts,…. I never would order tapioca, but since all my meal was so exquisite, I asked my server to advice on dessert and that was the one she recommended, so I went for it, … I wanted to order 7 of them to take with me.
For the prices, yes and no, … if I saved all the money that will cost me to go to NY, stay in a hotel and everything else then no.
Loved it, loved it, …. We will definitely go back.

By: Sarah M.

Sarah M. — Fri, 05 Sep 2008 02:13:26 +0000

One of the best dinners that I have ever had. And the best part I did not have to go to NY or vegas to get this kind of service and food quality. My mother loves Chinese and as soon as we sat down she saw that they had Kung Pao Chicken and right there she said “I will have that” I was a bit upset with her because in my mind I didn’t make 1 week ahead reservation for her to go and have a kung pao chicken, any way knowing my mother I let her order it, but I have to say, after trying that dish I think I will never order it anywhere else, it will be just a sin.
The pork chops, every bite just melts, and desserts,…. I never would order tapioca, but since all my meal was so exquisite, I asked my server to advice on dessert and that was the one she recommended, so I went for it, … I wanted to order 7 of them to take with me.
For the prices, yes and no, … if I saved all the money that will cost me to go to NY, stay in a hotel and everything else then no.
Loved it, loved it, …. We will definitely go back.

By: Mrs. Dish

Mrs. Dish — Sun, 24 Aug 2008 18:11:26 +0000

Time, time TIME…I have only peeked in the window, and I know I don’t want to be disappointed. Noise doesn’t really bother me, but a $2 upcharge for ice–that’s just silly. If you’ve ever participated in any way in opening a restaurant, and that includes being the person behind the counter at Kinko’s that keeps printing the menu’s…you’ll know that this is the reason critics give a place 3 months–Michelin star or no–to “iron out the kinks” if I may copy an old restaurant adage. I look at it this way. Thanks for going. And being honest. This is the only way Richard Chen and CO. can decide what things they want to fix and what things are early misnomers/accidents/nacent oops let’s do that again. *%#@ happens, on the best of nights, in the best of places. I know from pressing my face up against the glass that I’d love to sit in there…so, going well with “nominee for delicious design.” I’m going to sneak in and see what I think, and wait to hear from you in a few weeks. Let’s hope–Time time time–that the patina develops, and with a little age and consistency, the spot highlights the corner of Highland and Centre, and helps put East Liberty back on the planet. (I’ve just been to Red Room across the way and the pork belly was awesome).

By: Mixinn Maggie

Mixinn Maggie — Wed, 20 Aug 2008 16:37:18 +0000

Agreed. I ate at Richard Chen’s in the opening week and was rather disappointed. The staff was not trained when it came to both service and the menu. I too tried the dumplings and had the same reaction, rubbery and dry. The black cod lettuce wraps were the highlight especially when compared to the spicy beef salad, which was subpar and rather dull on the palate. The spring rolls, which were suggested by our server as a “house specialty” were also rather dull.

We also tried the Mongolian beef and the meat was thinly sliced and tender so this was a plus. The Kung Pao chicken was also well executed and left our table wanting seconds. The miso cod was disappointing this time, but perhaps it’s because I am used to a Japanese style cod and was disappointed when the richness of the fish had not fused long enough with the miso.

The desserts were the highlight of the restaurant, and surprisingly there was not a hint of chinese fusion in any of them. The panna cotta was our favorite because it was light, but the “kit kat”bar was also pleasing.

My biggest complaint was that the man running the room (not sure if it was a manager/owner) made an effort to greet every table, but only shook the hands of men and never once thanked any of the female guests for coming. I found this to be rather offensive. This restaurant needs about 2 months to work out the kinks but hopefully only a week to work on its staff.