Fish out of Water and Sushi-Not if you're having dinner...

I'm right there with you. I went with my fam- I guess last summer. Nothing to write home about. And rarely am I in a position where I just won't eat something. Like it's just that not good. I've never really tooted their horn, enough people do. But I'm with you.

How was your trip? I hate we missed you. I was doing a lot of wedding stuff though.

I'm right there with you. I went with my fam- I guess last summer. Nothing to write home about. And rarely am I in a position where I just won't eat something. Like it's just that not good. I've never really tooted their horn, enough people do. But I'm with you.

How was your trip? I hate we missed you. I was doing a lot of wedding stuff though.

Oh, it was great! And I knew you were very busy while you were in town. I wanted to go to the 331, but when I'm at the beach, 9:30 or 10:00 seems late for some reason! Maybe because we get up at 6am every morning with our dogs, just like when we are at home. And after being on the beach all day, with cocktails, I'm ready to crash by 9:00 or so.

But we had a fabulous trip, and we did meet up with Cork one afternoon, at the wine bar in Rosemary Beach. She took us around to a couple of houses for sale in Rosemary Beach (we are not in the market, just nosy). And of course we met Ms. Sunshine, all decked out in a pink t-shirt and a denim skirt and pink toenails.

We got back Sunday night, and my work went into overdrive first thing Tuesday morning. Monday was a blur of yard work, laundry, emails, and a general feeling of yuckiness and missing the beach. This is the first chance I have had to really sit down and post.

But once you get back in the swing of things, it's not so bad to be home. We're already booked for the same place, same time next year. So just 50 weeks to go before vacation.

I have recommended this restaurant in the past because of its beautiful decor and some dishes that are really yummy, like the creamy grils with shrimp and scallops. They also have a very nice wine list. And what more can you say about the setting? WaterColor is wonderful.

However, there is no excuse for this insanity about the sushi. I have encountered that inflexibility, too. A restaurant of that caliber should be capable of doing better to satisfy their clientele. My criticisms of the restaurant in the past have been that the sommelier was woefully inadequate in his knowledge of the wine list, and the service not nearly as well trained as one would expect for that type of restaurant and pricing.

We didn't have that many options for really great dining in the past, but that has changed radically in the last year or two.

Sorry to hear about the bad experiences. I have nothing but raves for this place. Personally, I wouldn't order sushi at FOOW as there is enough good sushi elsewhere on 30A. The last meal I had there would have been 'cluttered' had I mixed sushi in with it.

While I am to read that FOW is doing this, I think I understand why -- labor shortage. Again, I agree that it seems rather crazy and below WaterColor standards. I think you should write a brief letter of your dissatisfaction to the GM of FOH and CC it to the GM of WaterColor if there is such a position.

While I am to read that FOW is doing this, I think I understand why -- labor shortage. Again, I agree that it seems rather crazy and below WaterColor standards. I think you should write a brief letter of your dissatisfaction to the GM of FOH and CC it to the GM of WaterColor if there is such a position.

That's a good idea-I'm going to do that. We went out to dinner only a handful of times while we were in town, and we thought that FOW would be a good place to go for the views, the menu, and the sushi. Kind of trying to kill 3 birds with one stone, if you will. I know there are other places on 30A with great sushi, but FOW was a place we didn't want to miss this year.

Occurred to me that there may be some health department standard they are trying to adhere to with the raw fish. Our friends own a specialty food market here that is similar to Modica's Market. Coincidentally, he was telling me yesterday that the market had all these added requirements from the health department when they added a little section that makes up sushi to order and little packages of sushi to go. Because it has such a short shelf life, they are required to turn product regularly and only offer the sushi during certain hours of the day. So...oh, no! no ono by night!

So, the question is, how does Trader Joe's manage that sushi they have on a regular basis in their produce section? And they are very diligent about freshness and healthy foods.

While I am to read that FOW is doing this, I think I understand why -- labor shortage.

Labor shortage?? I know this is the answer to a lot of problems now, but I don't see how it would apply in this case.

There's a waiter in the dining room and a guy making sushi at the Sushi Bar...the waiter gives the guy at the Sushi Bar his portion of the order and simply picks up the plate from the Sushi Guy and carries it from the Sushi Bar to the Dining Room. (Like many waiters get mixed drinks from the bar.)

I suspect that the problem really is a health department issue (like Donna said) OR...my favorite theory...the Sushi Bar is "leasing space" from the FOOW and the Sushi Bar owner needs the revenue and the tips to remain separate from the FOOW.

If the restaurant is just being an arse about the whole thing, take a party of 16 in there, order the Sushi as a starter--and when they tell you can't have it, have the entire party get up and walk out.

First person to find out the real answer, would appreciate a post.

I don't understand the health dept potential problem to which you guys refer.

As for labor problem potential, it is easy for me to see. There is one sushi chef who is not well trained (perhaps). He can handle sushi for a crowd of twenty at the sushi bar. If the dining room is slammed, and the sushi bar is slammed, the diners ordering sushi for apps will be experiencing a 3 hour meal, and the people at the sushi bar won't understand why their sushi takes 45 minutes to make. I bet the sushi sampler plates are premade at the beginning of the evening to help illiminate any potetial waiting problems.

Labor shortage?? I know this is the answer to a lot of problems now, but I don't see how it would apply in this case.

There's a waiter in the dining room and a guy making sushi at the Sushi Bar...the waiter gives the guy at the Sushi Bar his portion of the order and simply picks up the plate from the Sushi Guy and carries it from the Sushi Bar to the Dining Room. (Like many waiters get mixed drinks from the bar.)

I suspect that the problem really is a health department issue (like Donna said) OR...my favorite theory...the Sushi Bar is "leasing space" from the FOOW and the Sushi Bar owner needs the revenue and the tips to remain separate from the FOOW.

If the restaurant is just being an arse about the whole thing, take a party of 16 in there, order the Sushi as a starter--and when they tell you can't have it, have the entire party get up and walk out.

First person to find out the real answer, would appreciate a post.

SJ, I would agree with you-I don't understand this 'Health Department' issue, either.


And your idea of being understaffed makes sense, except there are only four (!!) bar stools in front of the Sushi bar! We counted them as we walked out, and all 4 were empty! It's not like their inexperienced sushi chef couldn't handle the crowd at the bar, especially since there was not one single person there.

Is FOW so known for their sushi that lots of people just go there to sit at the Sushi bar? I don't think so!

They need to bring on Mick from the 331! Maybe he could straighten them out!

a couple of years ago i was rolling sushi behind that very bar.
i can understand why they limited the dining room to the
omakase plate only. perhaps i can explain why.

firstly, the sushi area isn't just those four stools.
you can sit anywhere at the bar or in the lounge and enjoy
sushi or items from the dining room menu.
on our busier nights we had the entire lounge and bar ordering
sushi, lots of sushi. well, while we are doing that orders
continually roll in from the dining room....the problem comes
in two areas: there are only two of us back there rolling
sushi for 20 to 40 people in any given 10 minute period, then
there are the orders themselves. sometimes people have
this special roll or platter that they can get at home and they
attempt to recreate it through their waiter to the sushi bar,
and to top it all off we would be trying to coordinate a sushi
appetizer along with appetizers in the main kitchen and it becomes
something of a mess.

to me it makes sense to separate the two, but that comes from
firsthand knowledge of what is actually going on back there.

although. i did notice the last time i was in there are now two
or three four seat tables in the lounge area where i believe you
can order from either menu, but don't take my word for it.
i'd suggest asking when making reservations.

i hope that i have been able to provide you with a little insight.

SJ, I would agree with you-I don't understand this 'Health Department' issue, either.


And your idea of being understaffed makes sense, except there are only four (!!) bar stools in front of the Sushi bar! We counted them as we walked out, and all 4 were empty! It's not like their inexperienced sushi chef couldn't handle the crowd at the bar, especially since there was not one single person there.

Is FOW so known for their sushi that lots of people just go there to sit at the Sushi bar? I don't think so!

They need to bring on Mick from the 331! Maybe he could straighten them out!

Nick was actually the man in charge of the sushi bar when the place opened. That's when I used to go there for sushi.