Lavinia's
 

So my wife took me out for my Birthday last night. we were going to go to Mame's but my wife had looked online and it said they were closed on Mondays. (Found later that Last night was the first night they were now open on Mondays for the Summer. DOH!
So we went to Lavinia's. Ate in the pub section, corner table. Had Scott as the server. Great guy. Very friendly, which is always nice when you go out to eat. I have to say there was hardly anyone in the whole place. I had the Kobe Beef Meatloaf and my wife had the Salmon something or other. Wife said hers was great and the meatloaf was as well. Had two drinks and Scott brought out my cheesecake with a candle stuck into it. He refused to sing though stating it was his voice and would not be too entertaining. So I blew out my candle and had the cheesecake which was also very good. (I wished Scott could get a better singing voice. See how unselfish I am....:laugh:) So all in all a very nice quiet birthday dinner with my wife. As we were leaving we were the only ones there so I was nice and told them they could all go home now that we were leaving...:D

Lavinia's
 

We have been consistently pleased with Lavinia's including a recent rehearsal dinner gig.

Lavinia's
 

We enjoyed Lavinia's as well. We have gone there twice so far this season, both on Saturdays. The waitress we had was very nice and attentive. Food was very good and the stuffed olives they put in my drink were phat.

I have been twice and no complaints here. Great food and atmosphere.Bar area is a little small if you have a large party and need to wait 30 minutes or so.Its all good!

Definately have to give Luke credit for hanging in there all winter open 7 days a week when everyone else was cutting back to save money.
The food and service have been excellent and we've heard nothing but compliments from friends that have been there.

They have a few outside tables with view of lake on a nice summers evening I have been a few times over last year and have never been disappointed

We noticed the outside tables and wondered how the bugs were, but I tell you it smelled great out there. I think the lilacs were in bloom or something, plus you could smell the smells coming out of the kitchen as the door was open back there when we left. I gave the cook a thumbs up too.

Loved Lavinia's
 

Had a wonderful dining experience at Lavinia's last evening--food, service and atmosphere all tops! Husband had the Lobster Pot Pie and I had the New England Seafood Casserole--we couldn't believe how much seafood there was, especially lobster! Everyone was so pleasant--most enjoyable!

We have always loved The Corner House and have gone there every year for 30+ years, including this year, on our Meredith vacation, but we may have found a new favorite.

Will definitely go back, maybe as soon as this week with friends, before going home :)

Reading between the lines...
 

Wednesday evening at Lavinia's was a very nice experience, with a corner table in the pub and some live music by a lovely lady who, according to me, sounds like a cross between the Indigo Girls, Stevie Nicks and someone else who I can't put my finger on, but my wife didn't think my musical analysis was very accurate. She also liked the music, though.

The waitress's knowledge of beer was excellent, which perked up my rating of the place by several notches because there is nothing I hate more than asking what kind of dark, but not too dark, beer is on tap and being told, "Budweiser."
Unfortunately, not enough places in NH serve Yeungling lager from Pennsylvania yet, but in the past ten years its distribution has expanded from just PA and a bit of NY all the way DOWN the east coast into the Florida Keys, and I have strong faith that it will climb north soon. I think Sam Adams is putting on some sort of blocking maneuver down around Boston though, which is a problem.
(My wife had a blueberry beer, but we won't talk about that.)

While I wasn't overjoyed with the selection of steaks on the menu, seeing only two choices and opting for the cheaper flank steak at $25, I did think it was a very nice piece of beef and done exactly as I ordered it. Mame's has a better selection, and better prices, but the Woodshed is my favorite steak and prime rib place around, so far...

Reading between the lines, I felt that there is an underlying nervousness about the place. From the greeting at the door to the attentive service, all friendly and competent, it is just a feeling I get in restaurants when a manager is uncomfortable, new or worried.

Overall, to the average joe, the evening was great, but to my attentive, wannabe special agent, ear to the ground, intuitive and highly irrelevant, mostly useless ability to feel the mojo of a place, I didn't feel 100% at home at Lavinia's. However, we will go back on Wednesday nights because other than the aura, everything was fantastic and live music from a corner crooner with a guitar on her knee and a waitress who knows about beer and a chef who knows how to cook trumps everything else.

And by the way, in the car on the way home, my wife did not agree with me at all when I mentioned my theory about the aura...

I am not much on reading auras but I will be happy to give my 1 cent on analyzing and interpreting your aura ( it is not worth 2 cents, the analysis, that is.)

As with many places in the Lakes Region, most of the staff is, more or less, relatively inexperienced. To Lukes credit, he tries very hard to train the staff, including management. This is great and the staff tries hard and usually succeeds. But this relative inexperience coupled with trying to do well adds to the "nervousness," tentativeness, and aura you experience. It isn't really bad.

Just my 1 cents worth.

Loved Lavinia's
 

Went to Lavinia's this summer and loved everything about it--food, atmosphere and service! It was a busy night, we had a nice chat with the manager and didn't sense any "nervousness". Overall, an extremely pleasant experience and we can't wait to return on our vacation next July! :)

Responding to Life is Wild's intuitive reaction to being at Lavinia's recently - you could be picking up on the fact that the chef who was with Lavinia's since the beginning left in late summer. The front of the house manager, Brendan, who had also been on board since the beginning, also left in Sept. The current manager, Doug, came to Lavinia's in late summer from Canoe. The entire front of the house staff is new, the chef is new, and the management is new. Perhaps this explains their possibly anxious, eager to please, vibe.

http://i44.tinypic.com/1499wms.gif blacksheep, I just noticed that you are fairly new to posting on the forum and glad you have joined us. Have fun and enjoy the Winni Forum while making many new friends.

Thanks for all the new info and I'm sure there will be many others very interested in your news.:)

http://i54.tinypic.com/2e56yqf.gif

I heard the news today that Luke D sold Lavinia's. I don't know the new owner, but aparently he's a local electrician and his son is a recent culinary school graduate. I wish them the best of luck - it's a beautiful spot, and the life that has been breathed into the business in the last two years has really made her shine. Looking forward to seeing what changes are put in place - always fun to see how the young and creative make their mark! Can't wait to see what they offer for New Year's Eve.

I wish them luck....such a great location.

I spoke with the Lavina's manager ( Doug ) this afternoon. He told me that the sale of the restaurant will most likely be finalized next week. He also told me that Luke will stay involved with the new owner's during a transition period. I spoke to him about the Woodshed. He said all the local restaurants are trying to help the displaced employee's. Lavinia has a opening for one full time kitchen employee at this time. The restaurant had also picked up a few of the Woodshed's upcoming functions.

It's nice to see the greater community of restaurants rallying around the Woodshed crew. Lavinia's is a beautiful spot for a holiday function. It will be interesting to see the evolution of the new owners, and their spin. We wish them the best of luck.

Lavinia's
 

Hi all,

It is nice to see everyone rallying around the Woodshed.

My advice to the new owner of Lavinia's is to focus on being more consistent. We found that Lavinia's varied wildly over several visits. We had some terrific dining experiences and some really poor dining experiences.

Specifically:

• Focus on the serving staff especially during the turn over periods. We went to Lavinia's during a turnover period and the service was awful...parts of the order were completely forgotten and the waiter left us sitting for extended periods.
• Focus on consistent food quality. Again, this was often good and sometimes a big disaster. We tried the lobster pie once and it was essentially gruel.
• There are lots of restaurants in the area, focus on your differentiation. Personally, I think that there is a dearth of good high end restaurants.

I hope that Lavinia's has great success under the new ownership and we will certainly give them a try after the transition period.

Jetskier:cool:

Agree wholeheartedly with Jetskier. Went to Lavinia's early last summer, had a great meal, and declared Lavinia's as my go-to "high end" dining spot in the area. (BTW, there aren't many to choose from...)

Took some friends there later in the summer, bragging about food quality, service, etc., and was disappointed to the extent that I apologized to them about giving the place such a build up.

Tried one more time this fall (without friends) and was again disappointed. Lots of potential there but needs much more consistency.

Lavinia's closed for 2 weeks
 

Heard Lavinia's has closed for 2 weeks starting Saturday 1/25 to redo the kitchen and I guess change the name and get ready to re-launch. I have heard that new owner is an executive chef can't wait to try it. Hope they don't change the bar area, love it. :)

the "Chef" is a recent culinary grad... he is nowhere near Executive Chef status or level... I am.. 30 years experience, 3 countries, 4 states in everything from pubs to running 4 star, 300+ bedroom hotel restaurant and catering division... that makes an Executive Chef. Sorry to rag, and dont intend to offend the new owners, but...., ive earned the right to be called Executive Chef, the newbie is a Chef Di Partie with a bit of education.

I find your comment extremely offensive. To go on a competing restaurant's thread and boost your credentials is disrespectful and tasteless. I'm not sure if your comment is to get customers to visit your own establishment or if you just have a large ego and is really unsure of yourself. Either way the only way it effects me is I will not be dining at your place. I am sure with your resume you could careless.

Good luck to the new owner and executive chef at Lavinia's.

Although I am not usually part of the spelling police, when the issue seems to be on the nuances of chef designations and education, it is Chef de Partie, not Chef Di Partie.

Let the hazing begin .....

The new owner is fortunate to have family support and financial backing, both things he will need in order to successfully run Lavinia's. Those of us who were involved in Lavinia's most recent reincarnation (over the past few years) wish him nothing but the best and are excited for his re-launch so we can visit and show our support. Word to the wise to Eric W - arrogant, tempemental reactive chefs are a dime a dozen - so common they are cliche. A dose of humility and a word of encouragement to this enthusiastic, fortunate kid might do you good. Someone else's success is no threat to your own. Peace.

In reality all I care about is good food at reasonable prices. I don't ever remember checking a chefs diploma before I ate at a restaurant

New chef
 

If I read this correctly, the NEW CHEF did not claim the title of Executive Chef, a poster did, perhaps making some assumptions.
Let's all give this new Chef de Partie a break and wish him well.
Executive Chef, Sous Chef, Chef de Partie, Great Cook.....all just titles....who really cares.... the proof is in the pudding and what is put on the plate.

Probably the most tasteless post I've ever seen on this forum

You have an ax to grind?
 

What you have earned my friend, is the most arrogant post I've ever read on this forum. Wow! Talk about insecure.

Hey
 

I guess you missed that first word I put in there HEARD. People have to start somewhere don't they, just like you did 30years ago..............lighten up.

Wow
 

From another post:

I just want to take a moment to introduce myself. I am Eric Weiss. I am one of the owners and Executive Chef of the Woodlands Tavern.
I just want to thank everyone for all their support over the last 7 months!!
We have major renovation plans scheduled for Nov14 that will totally transform the bar, and porch areas. Much more, user/ customer friendly!!
I want to thank everyone for all the critiques on the forum, in-house and on FB. We are just a bunch of hard working people trying to make a living. We make mistakes. Everyone does. We do our best resolve any issues, so long as we know there is a problem.
Good, bad or indifferent, your opinion DOES matter! All i can ask is, if you dine with us and have a problem, let us know right away, dont go away mad, without giving us a chance to fix things!! We learn from you, the customer!!

Cheers, Eric

Originally Posted by Eric Weiss:offtopic:I have asked him several times when he is going to make the place wheelchair accessible. I have sent him the ADA laws that he has broken and I have not received a reply from him. Although he has shared with the code enforcement officer that it would be done in the second phase, he is on about his 3rd phase. How they won the "Golden Trowel Award" from the LRCC
is beyond me. That reminds me I need to write a letter!!

My vent for the day.

Small Businees and the ADA
 

WinnisquamGuy has a legitimate excuse. If a letter does go to the ADA, one would not want to hear what happens next!

The ADA was establish in 1990 by a Vietnam veteran! Pleas honor our vets! I hope Woodlands in due faith has a plan in place for disability accessibility. I hate to see a great place to eat falter under the ADA. There are federal grants available for small businesses to bring their establishment within ADA requirements. I have seen to many establishments fail to honor our disabled population especially our disabled vets.

mike, aka winnisqsuam.. you have on more than one occasion, harassed us, insulted town officials and threatened to sue both us and the town of Alton. You have been informed by both state and local officials that we are in compliance as we have done 0 structural work to the building... everything is as it was.

As far as insecure, nope. I love competition. It breeds creativity. I only wish the new peeps the very best and a long productive run!

You all seem to miss what i was getting at. The term "Executive Chef" is just thrown around. Im sure, if the newbie has a good skill set, they will indeed, in time "grow" into the position of Exec. Its more than just a title.


ie.. if you went to Uni for Political science, you don't graduate as a senator... you put in the time and work up to it.

Talk about opening up your own can of worms.:eek:

Executive chef is just a title... the chefs I know only want to be considered as great chefs!

No, it is more than just "a title."

An accomplished "executive chef" must have the knowledge and skills that only many years of experience can instill.

see: http://www.hcareers.com/us/resourcec...4/default.aspx

Weiss made a valid point; he wasn't slamming a competitor, he was clarifying the correct meaning and usage of an industry term.

As long as we are, apparently, having a philosophic discussion....From what I can find on the Internet, including the above link, the term "executive chef" is a job description, not a title of honor or competence. The job description does require many tasks but it is not really a measure of experience or competence. In the same way a CEO is a job description, it is someone who performs certain functions. Whether you just finished business school or have thirty years of experience, if you do the tasks you can be a CEO. Now whether you are a GOOD CEO or GOOD Executive Chef is a totally different issue. You can be an executive chef, accomplished or not.

Gee- And it thought all culinary students got a new skillet set when they graduated....

I understand the distinction, and understood what Chef Weiss wrote (though I think it could have been worded better). I am aware of what an executive chef is (my family is in the business). Regardless of experience levels, the chef that oversees all of the other chefs (Sous, [pastry, etc) is the Executive Chef.

You made the the statement entirely different when you added "accomplished". Until then it is only a title.