Auntie Pastas

Visited Fri. Aug 17 4:30pm

Still can't get a Daiquiri. However, since it's early and the bar is empty one of the two bartenders on duty makes an attempt. I provide the recipe and she tries her best but falls considerable short of the mark. I settle for a Cuba Libra, which was delivered promptly and tasted great. You've got to love the free pour. The bar service was top notch. When ask to lower the bar lighting they responded quickly. Also I never had an empty glass. The bartenders were engaging and entertaining while things were slow, but by 6:30 the restaurant was filling up and they were all business.

My wife and another friend, John show up and we order a couple of appetizers. Spinach and Artichoke Dip with Tortilla Chips and an order of Brochette bread. The dip was great. I didn't try the Brochette, but John did and there were none left on the plate. My wife and I ordered the Grilled Sirloin Peppercorn medium rare and add Crawfish to the topping.

The Steak was a little over cooked, more medium than rare. The grilled onions on the potatoes were leathery.  This dish rated low for a price of $16 plus $3 for the topping.

I must say that this restaurant comes the closest to fine dining in Nacogdoches as it gets.  It's localed in an old warehouse, which makes for a interesting atmosphere.  As the restaurant fills up the noise level and temperture goes up considerable.

Service ****
Food **
Beverage ***
Atmosphere ****

Five * is the very best.

Nine Flags

Visited Wed. Aug 15th 7:30pm

I ask the bartender beverage server at Posados where I might get the type of bar service I was looking for.  You know, a Full Service bar.  She assured me there were several in town and suggested I go to The Hotel Fredonia's bar called Nine Flags.  Fred's, as the locals call it, holds itself out as the premier hotel in Nacogdoches and it probable is.  I've had mixed result in my numerous visits there.  However, with this new blog I'll start all my reviews afresh.  So on to the bar.

I ask for my usual "Straight Daiquiri on the rocks" and am promptly told they do not serve any frozen drinks.  Obvious demerits for not lessening.  I proceed to explain myself and realize very quickly the bartender doesn't know how to make a Daiquiri.  I tell her the ingredients and she is stumped by simple syrup.  She's not sure what it is, but she knows she doesn't have any.  I end up leaving without purchasing anything.

Wednesday night with the college kids still on summer break is not a busy night at Nine Flags.  There were a half dozen people in the joint and one bartender.  The server was cordial and responsive and apologetic about not being able to prepare my beverage of choice.  There are bar stool and small tables in this modest size space.  The lighting was pleasantly low and the air temperature comfortable.  The back bar area is cluttered and I question how well it gets cleaned, but no noticeable smell was present.

Nine Flags has the potential of becoming a premier night life scene with a little help.

Service ***
Food N/A
Beverage *
Atmosphere ***

Five * is the very best.

Posados

Visited Wed. Aug. 15th 6:45pm
I set at the empty bar and ordered a Straight Daiquiri on the rocks.  The Daiquiri is my standard for measuring a bartenders ability.  It's the basis for most drinks.  1 part Lime Juice, 1 part Simple Syrup, 2 parts Rum.  Now you would think that a Mexican Food restaurant that serves a variation of the Daiquiri known as a Margarita (substitute Tequila for Rum) would be able to make a Daiquiri.  Think again.  They can't even make a Margarita without using a premixed solution.  I then ordered my fall back drink the Cuba Libra (Rum and Coke with a squeeze of Lime).  The bartender carefully metered the alcohol, but did not notice that the coke syrup was not flowing and the only color in my drink was from the dark Rum.  When asked if I'd like another I pointed out the problem, she check the bar gun and acknowledged it was not work properly.  I paid $4.50 for that mistake.  She did however retrieve a glass of coca cola from the kitchen and the next beverage was fine.  On to the food. 

I order a Beef Chile Relleno dinner with two sides, Charo Beans and Tortilla Soup.  What I got was a Chicken Chile Relleno with tasty Charo Beans and Salty Tortilla Soup.  I was ok with the Chicken, the beans were good and the manager told me that they don't put salt in their Tortilla Soup.  I found that hard to believe and told him, "Then it just taste bad please bring me some Spanish rice.  The rice was ok but nothing special.  I intend to include photos of the plated food in future, but for now let's just say this was not an appealing presentation.

As far as the architecture of the bar, I'd say it's mediocre.  There are several flat screen TVs viewable from the bar and seating area.  All had sports or sports news playing, sound muted, closed captioning on.  The bar area is brightly lite.  There is a mix of high tables, bar stools and booths.  I think there was background music but can't be for sure.

Service was pleasant and timely.  The bartender told me she has no professional training, but thought the restaurant should provide some.  Frankly with every drink coming from a premix, a machine or the bar gun, how much training do you really need.

Two cocktails and One Diner left only a few coins from a twenty dollars.  I drop two bucks for the effort and moved on.  In and out in about thirty minutes.

Service ***
Food **
Beverage *
Atmosphere **

Five * is the very best.

Introduction

I've started this blog to share my dining and drinking experiences in Nacogdoches, Texas.  I hope to rise the level of service and increase the quality of food and drink served in our town.  My wife has often commented that "Nacogdoches is like living in Russia."  Meaning it's difficult to get quality goods and services. We often call our home town Nacogdochestan.

By turning a critical eye to the local fare of Restaurants and Bars, I hope to improve the dining and  drinking experience for all.  We all work hard to make a living and when we pay the same prices as the big city folks we should get big city service and goods.  I encourage everyone to let the managers  know when the food or drink or service is not to your liking and also to compliment them when they get it right.  Every successful restaurateur I've meet says, customer feedback is essential to survival.

I plan to chronicle my visits to the area watering holes and to bring you photos and descriptions of what I find.