Wolfeboro Inn

[Tir Na Nog]

I had dinner at the Inn Saturday night to try the Prime Rib special. First the good. The hostess was pleasant and seated us right away in what she referred to as the last table, other than high tops. (There was another empty table nearby, but it had to be cleaned.) We took a quick look at the menu and then ordered the special. The prime ribs we both had (my brother an I) were nice and tasty cuts of meat, but nothing overly special. The potatoes were OK, referred to as garlic mashed, but little garlic flavor, and this was also served with nice fresh green beans.

Now for the bad. We ordered our drinks and meal at the same time and then went to the salad bar. I fully understand that the salad bar is limited and described as such by management and new what to expect from earlier visits. However, some things cannot be excused. First, the only green was spinach, no mixed greens or lettuce. And the spinach was near the bottom of the bowl mostly sitting in water (possibly melted ice). We were able to get a few dry pieces, enough to make a very small salad. The rolls were a bit stale and there was barely enough soup to get out a partial cup. I would suggest either get rid of the salad bar an just offer a garden salad with the entree or learn how to maintain what is offered. Problems with the salad bar seems to a recurring theme. Then we had barely started on the salads when our meals were brought out and we had not yet received our pre-dinner cocktails. Such fast delivery makes one wonder how long before service everything was just sitting around. Although the cut of meat was tasty, the way it was served did not seem consistent with the menu description. It had a thin coat of some kind of brown gravy on top and no horseradish sauce. In my view, prime rib should be sever au jus and with some form of horseradish sauce, which I thought I would get.

Bottom line, it was OK, but the poor timing on delivery of the meals and drinks took away from the enjoyment, as did the poor salad bar. I want to like this place and it is not bad, but there always seems to be something off with the service or food each time I go back. It is too bad that the Wolfeboro Inn just cannot seem to get I right. Well it is back to the Restaurant from now on until the memory of this last meal fades enough to try again.

[Pineedles]

You summed it up with the words that I believe most diners feel.

"I want to like this place..."

It's too bad that many restaurants just can't understand that feeling and carry through with meeting expectations.

[Barbara]

I was so hopeful when this newest chef came on board, especially since he had previously been chef at two great places in Jackson. Unfortunately, we don't see much of a difference and have given up on the Wolfeboro Inn. We're really hoping that the new Inn on Main turns out to be great. We're going to try it on Friday. Still love The Restaurant but would love more options.

[RLW]

Question: Is the problem that the employees do not really care or the management and employees do not care??? It has to be one or both.

[Chaos]

I decided to go to Garwoods for lunch for my last boat ride of the season 2 weeks ago. I used to go to the Inn a lot, mostly for lunch. It had an atmosphere back then that I guess was the only reason I went. Usually with a few guys, so the bar was more enticing than the food. Looking back on it, that would have to be the reason. Too bad, because it is true, you really do want to like it.

[camp guy]

Postings have been quiet about the Inn lately, and I was actually beginning to think that maybe they were 'getting it', maybe I was wrong.

With a post as clear and complete as Tir Na Nog, Inn management ought to be able to narrow down the time frame and determine just exactly why things were going wrong. I can identify with the poor looking salad bar, and, as a matter of fact, last time I went to the Sunday Brunch/Buffet I felt the same way about the entire presentation - things looked well worked over and not refurbished, so to speak. At a salad bar, as at a buffet, visual presentation is very important.

Hopefully, the Inn will read these posts and tighten up on management during the meal itself.

I agree, I want the Inn to do well, but they must help themselves

[secondcurve]

I went once this year and it was worse than last year. Marginal is the one word that sums up the place. I am hoping that the Inn on Main Street is a success to offer some more variety to town. As a prior poster stated, many of us old timers want the Wolfeboro Inn to succeed but it just never gets any better. It has no character, the employees don't seem to care and the food is hit or miss. I'm still convinced that what we are seeing in the dining room is a symptom of financial strain. Time will tell but I'm hoping for new ownership to breath life into this tarnished jewel.

[tis]

Originally Posted by camp guy

Postings have been quiet about the Inn lately, and I was actually beginning to think that maybe they were 'getting it', maybe I was wrong.

With a post as clear and complete as Tir Na Nog, Inn management ought to be able to narrow down the time frame and determine just exactly why things were going wrong. I can identify with the poor looking salad bar, and, as a matter of fact, last time I went to the Sunday Brunch/Buffet I felt the same way about the entire presentation - things looked well worked over and not refurbished, so to speak. At a salad bar, as at a buffet, visual presentation is very important.

Hopefully, the Inn will read these posts and tighten up on management during the meal itself.

I agree, I want the Inn to do well, but they must help themselves

Apparently they just aren't able to "get it". I don't understand why. And it is sad because we too, used to go there all the time and won't go there now just because of all these bad reports. And as all have said, we all WANT it to be good.

[upthesaukee]

Here is a link to Wolfeboro Inn's Facebook page:

http://www.facebook.com/generalwolfe...tavern?sk=wall

Scroll down to the 11-1-2011 posts and you will see a change to the culinary team:

Following that link, in the middle of the info page, it shows that the Food and Beverage Director is now Scott Bennett.

George Soderberg is still shown as the GM.

FWIW

[gokart-mozart]

I've never really thought of Wolfeboro as a foodie town, but with the Restaurant, Mis en Place, Garwoods, The Downtown Market Grill, West Lake and el Centenario, maybe that's wrong.

In any event, the tavern/Inn is not in the same league with the above places, and with prices being what they are the Inn has little to offer IMO.

I've tried it a few times, and except for one breakfast I have not been happy.

I can't quite put my finger on what's wrong, but when you can't match the Bayside on service, ambiance, or price something is really wrong.

[Markem]

My parents use to look fwd to father's day buffet and come home early from FL to make sure they made it, but they have stopped it the last couple of yrs.

Last time we went for a dinner, the food was ok.... We have found it to be a great place to get burgers while out snowmobiling.

[George Soderberg]

Tir Na Nog, thank you for your critique. There was a time not so long ago when no one was there to greet you, service was slow, servers were grouchy and unfriendly and you couldn’t seem to get a good meal ever. Over the past year we have transitioned out 80% of our servers. We have
experienced and very experienced servers and the one thing they all have in common is they are very friendly, happy, upbeat, service oriented people who care very much and patrons have been coming back and noticing (more on this later).

Your point is well taken on the salad bar. It’s an area that needs more consistency. We will also be adding 12 toppings to the salad bar as 9 does not seem to be enough. Having said that no restaurant reacts as quickly to feedback and makes menu changes like we do. So, Tir Na Nog, the chef
had been making the sauce for the prime rib with a little thickness to it, as well as a little red wine and mustard, mostly from past experiences in which people felt that a straight au jus was too thin. Because of your comment he’s going to change it. Next week, he will go to a straight, un-thickened, lightly flavored au jus. As for the meal clearly the server fired your meal too early. We’ll bring that up Tuesday at our meeting. I'm sorry it seemed to rush you a bit that night. Just wish you all would introduce yourselves and the ones that have I wish you would write in! All in all we’ve come a long way from a year ago. You’re going to love our servers!

We have also added a Dining at Dusk (early bird specials), 4-6 pm Sunday – Thursday $10-$13, and Comfort food night (new) on Wednesdays, $13-$14, homemade beans, sausage and brown bread, short rib shepherd’s pie, meat loaf, etc. and of course Italian night Monday’s.

Honestly, I have to say, I find the comments I get through comment cards, emails and other sites are in very stark contrast to this site. I don’t know why and I won’t venture a guess, but here are some recent examples:

11/2011 Dinner “This place is really turning around! It gets better and better every time. Great job!!!”
11/2011 Brkfst “This is the best breakfast in town”. (3x now)
10/2011 Dinner “Greatly improved from the beginning – We shall return”
10/2011 Dinner “We were last at the “Inn” about 3 years ago – this was a very pleasant surprise!”

Today we had a number of comments, “Best buffet brunch yet”. We served a baked French toast that was well received.

Another sign, this year we have 300 reservations for Thanksgiving Day brunch . We did 220 for in 2009 & 2010. I just don't think that you grow by 33% if you’re that far off the mark. But we'll stay focused and keep working harder to earn your trust.

A few additional follow up observations. Here’s a “curveball” for you my friend, I’m sorry to disappoint but we are doing very well financially, a nearly 10% increase over last year. Many locals are coming back. We hope many of you will too soon. The incredible Chef that was in Jackson at the Thomas House Eatery is here and he is every bit as fantastic. We volunteer, have given thousands to assist all kinds of local organizations and charities. We want to be a part of the fabric of the community. I know we have made some very positive improvements and will continue to make even more.

I hope you all enjoy your family and friends this week - Happy Thanksgiving!

[Shreddy]

Originally Posted by George Soderberg

Tir Na Nog, thank you for your critique. There was a time not so long ago when no one was there to greet you, service was slow, servers were grouchy and unfriendly and you couldn’t seem to get a good meal ever. Over the past year we have transitioned out 80% of our servers. We have
experienced and very experienced servers and the one thing they all have in common is they are very friendly, happy, upbeat, service oriented people who care very much and patrons have been coming back and noticing (more on this later).

Your point is well taken on the salad bar. It’s an area that needs more consistency. We will also be adding 12 toppings to the salad bar as 9 does not seem to be enough. Having said that no restaurant reacts as quickly to feedback and makes menu changes like we do. So, Tir Na Nog, the chef
had been making the sauce for the prime rib with a little thickness to it, as well as a little red wine and mustard, mostly from past experiences in which people felt that a straight au jus was too thin. Because of your comment he’s going to change it. Next week, he will go to a straight, un-thickened, lightly flavored au jus. As for the meal clearly the server fired your meal too early. We’ll bring that up Tuesday at our meeting. I'm sorry it seemed to rush you a bit that night. Just wish you all would introduce yourselves and the ones that have I wish you would write in! All in all we’ve come a long way from a year ago. You’re going to love our servers!

We have also added a Dining at Dusk (early bird specials), 4-6 pm Sunday – Thursday $10-$13, and Comfort food night (new) on Wednesdays, $13-$14, homemade beans, sausage and brown bread, short rib shepherd’s pie, meat loaf, etc. and of course Italian night Monday’s.

Honestly, I have to say, I find the comments I get through comment cards, emails and other sites are in very stark contrast to this site. I don’t know why and I won’t venture a guess, but here are some recent examples:

11/2011 Dinner “This place is really turning around! It gets better and better every time. Great job!!!”
11/2011 Brkfst “This is the best breakfast in town”. (3x now)
10/2011 Dinner “Greatly improved from the beginning – We shall return”
10/2011 Dinner “We were last at the “Inn” about 3 years ago – this was a very pleasant surprise!”

Today we had a number of comments, “Best buffet brunch yet”. We served a baked French toast that was well received.

Another sign, this year we have 300 reservations for Thanksgiving Day brunch . We did 220 for in 2009 & 2010. I just don't think that you grow by 33% if you’re that far off the mark. But we'll stay focused and keep working harder to earn your trust.

A few additional follow up observations. Here’s a “curveball” for you my friend, I’m sorry to disappoint but we are doing very well financially, a nearly 10% increase over last year. Many locals are coming back. We hope many of you will too soon. The incredible Chef that was in Jackson at the Thomas House Eatery is here and he is every bit as fantastic. We volunteer, have given thousands to assist all kinds of local organizations and charities. We want to be a part of the fabric of the community. I know we have made some very positive improvements and will continue to make even more.

I hope you all enjoy your family and friends this week - Happy Thanksgiving!

I'd probably toot my own horn too when comments were almost unanimously on the negative side

In all honesty, do you think people want to come on here and complain about a place that they "want to do well"? There's likely a reason for the complaints, especially when they're consistent over a long period of time. Just my $.02

[dpg]

Well Mr. Soderberg where's all the "nay" sayers now??

[Bigstan]

What's the issue with it? He acknowledges an issue and tells you the corrective actions he is putting in place.

He uses the opportunity to chime in on other new offerings and changes.

I would say the comment card reading has no value, thus he invites those that may have positive responses to chime in. Keep in mind - how many negative comments are placed for every positive one? If I had customers I thought were happy I would invite them to chime in when my establishment was repeatedly critized over a year or two (and rightfully so, I have been there a time or three). Can't really blame the guy.....

He defends a charge of lack of business / bad economy contributing to the overall lack of care. If business is indeed up of course he would seek to reinforce that all is well and things are moving in the right direction.

If everyone wants them to improve and do well we should hope that the turtle wins the race and the eventual / slow progress fixes all.

AND - with 300 reservations for Thanksgiving the reviews over the next couple weeks will tell all either way.........so lets wait and see.

Good Luck!

[Heaven]

I thought his post was fine and I am glad he is responding and listening. I will say that the use of the term "my friend" comes off as being condescending in this context, IMHO.

Oh and, I don't think there is any way to save that salad bar. It fits at most two people at a time never mind an employee working to keep it tidy and filled. I'd prefer the option to order a side salad that had some distinction. How about keeping it just as a soup and bread bar?

[CTYankee]

Maybe it's time to bring in Chef Ramsey for a makeover....

[SIKSUKR]

Originally Posted by Bigstan

What's the issue with it? He acknowledges an issue and tells you the corrective actions he is putting in place.
Good Luck!

I had pulled down my previous post which I'm sure this post was directed at in which I mentioned Georges response rubbed me the wrong way.Obviously he saw the same thing after rereading it.His own words:

"I let my emotions get the best of me and I shouldn’t have made the comment. That’s not been my style and I feel bad about it. That won't happen again".

Props for standing up and acknowledging the bad tone.That goes a long way in my book.I might have to give the Inn a try now.

[Bigstan]

Originally Posted by SIKSUKR

I had pulled down my previous post which I'm sure this post was directed at in which I mentioned Georges response rubbed me the wrong way.Obviously he saw the same thing after rereading it.His own words:

"I let my emotions get the best of me and I shouldn’t have made the comment. That’s not been my style and I feel bad about it. That won't happen again".

Props for standing up and acknowledging the bad tone.That goes a long way in my book.I might have to give the Inn a try now.

My bad if I pointed at the wrong post. I just hope to keep everything positive and hope everyone is moving in the right direction....if everyone who posted a negative comment goes back to try again (and everyone says that they wish success to the inn) then we would have all the reviews we need and would be doing our part to help a local business.