Casablanca Restaurant

Will PM you for more details.

 

I have found the same to be true, When Gunther is there the food is great, when he is not it is about 50/50 chance if the dish will be OK. The trick is to know when he is there, haven't figured out that one yet. How do you tell by the specials? Maybe if they are offering spaghetti with hot dogs he is away and if they have a steak au poivre he is there?

 

Not arguing your points or defending Casablanca, just wondering. Have you had a conversation with Guenther regarding your concerns, I find him to be an interested listener, if a customer has a complaint? Moreover, do you have a recommendation of what you would consider a better or more preferred restaurant in the area? It is obviously a warmer atmosphere when the big guy is there and once he gets the Bacolad school fully turned over to Marcel and others we will see more of him, I'm sure.
If we go there and G is not there, I take extra time to explain my order and how I want it prepared. I am not ashamed to send it back to the kitchen, if necessary.
Have you tried the new place in Dauin? Might give you a different perspective on Casablanca.
Disclaimer: I am not an owner or investor in Casablanca, but admittedly a frequent customer.
Note: This post fits better in the Where to Eat threads.

 

We only go there as a treat, so I can't say we are regulars. i did talk with him a couple years ago when they first moved to the boulevard. The next time we went in he was there and everything was fine. The next time I am in the area and usually his bike is visible, I will speak with him about our Mothers Day experience. I can't begin to imagine the difficulties of running a business here, let alone a restaurant. As far as better places, I can't think of one. There are a few I like as well but none better that I am aware of.
We have some pretty good cooks here at home so eating out is for special occasions, except pizza at Pasta King. I think I will hold off on going to Dauin till I hear some better reviews. Not really interested in going to a resto where the owner treats it as a sideline.