Rock,

Provided it's not expired, of course. Please call ahead and let Andreas know, however.

Thanks!

there is no comparison..prove me wrong on the backyard grill.

It is true. A backyard grill can't impart the flavor and texture that an 1800 degree infrared broiler can. Physics, chemistry and hundreds of upscale steakhouses can't be wrong! lol

I await a new fish place with baited breath.
--------------------------------------------------------------

Sally, having swallowed cheese
Directs down holes the scented breeze
Enticing thus with baited breath
Nice mice to an untimely death.
-Geoffrey Taylor

I love Cafe Eccell and La Bodega, but Eccell group missed the boat with Eccell Steakhouse. Problem is Eccell Steakhouse is an upscale steakhouse for the area, but falls 3rd locally behind Republic and Christophers. The space always felt odd for a steakhouse and their main pull was their cooking style, not their beef quality. Dont do the Del Friscos, Flemmings, Brenners, and III Forks a disservice by claiming that having a 1800 degree broiler makes you a steakhouse. Its not the fiddle, its the fiddler.

Note: Is it just a traditional prime rib or is it going to be baja influenced ala a variation of a jerk crusted prime rib?

[This message has been edited by nnichols (edited 5/13/2010 6:52a).]

I hear the coke is good...

Nnichols, I would have to respectfully disagree with you. There is no place in town that has a steak even remotely close to the quality or the cooking method utilized at Eccell Steakhouse.

You would need to go to Sullivan's, Perry's, Del Frisco, Bob's Steaks and Chops or any of the other large city steakhouses to get the same quality of beef, flavor and expertise.

Will I be able to get a strawberry tart at this new place??!

quote:

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It's becoming the"strawberry tart tostada". Similar flavors, more relaxed presentation

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"I love Cafe Eccell and La Bodega, but Eccell group missed the boat with Eccell Steakhouse. Problem is Eccell Steakhouse is an upscale steakhouse for the area, but falls 3rd locally behind Republic and Christophers. The space always felt odd for a steakhouse and their main pull was their cooking style, not their beef quality. Dont do the Del Friscos, Flemmings, Brenners, and III Forks a disservice by claiming that having a 1800 degree broiler makes you a steakhouse. Its not the fiddle, its the fiddler."

THIS.

Horse dead. Please stop beating.

Bring on the fresh fish!

Despite all the speculation, here's the bottom line.

We want to become an "every occasion" place, not just special occasion. We created a reputation for special occasions because of our quality, decor, and price point. We know our competitors in the upscale segment very well and know that they face the same challenge. Although we have an extremely brisk business with faithful clientele, we want to broaden our demographic appeal by becoming more casual.

We still get comments, EVERY DAY, that we have the best steak the guest has ever had. Upon learning that we are changing to seafood, they shudder and ask if we will still have steaks, and the answer is yes, we will have a couple USDA Prime cuts from Ruffino locally. We will cease using our supplier from Austin so that we can lower the price to the customer. The supplier in Austin is markedly more expensive than Ruffino's. We did exhaustive research on beef leading up to the steakhouse opening. We know the product and process we use are elite and expensive. We also know that most palates appreciate it, and there are a few that do not, and that's okay. The cost of that process is justifiable in larger cities where the alcohol sales are triple BCS, to supplant the investment. So, it just turns out to be a business decision and nothing more.

Lastly, in our endeavor to become an "every occasion" place, we want lunch business. As a steakhouse, guests are not prone to consider us at lunch, and we want that business too. We realize that you can't make everyone happy all of the time, but we do feel this change will increase our ratio of crowd approval due to affordability, uniqueness, and approachability. We purposefully designed the new menu to drop the fish entree prices at lunch by $3 each to entice lunch traffic. You can view our new menu online. I won't post the web address because I've been encouraged not to by the ownership of mybcs. I'm confident you all know how to find it.

So, the new restaurant is basically a Seafood style Bodega upgrade. This evolution is less an eccell product and more a Bodega product.

Thank you all for your interest.

[This message has been edited by Costa and Andreas (edited 5/15/2010 9:52a).]

Costa, please talk more about the fish. How fresh? Selection? Quality? Looking forward to the new menu!

make my steak so i dont have to drive to pappas brothers...thanks

Tailgate,

We will have mahi, salmon, catfish, tilapia, ahi tuna, redfish, snapper, shrimp, oysters, lump crab and more.

We intend to bring specials in from time to time. We use three suppliers that we've had a rapport with for years. All of the fish is 24 to 36 hours fresh, as with cafe eccell and la bodega.

Thank you for your interest.

After reading the menu - really looking forward to the bodega coast transition!

Oh man - your menu looks great! Having grown up on the Texas coast, fresh fish was something I ate every week. When I came here in the 90's it seemed like every seafood restaurant that tried to open would quickly go under. I thought we'd never get anthing besides bbq, chicken fried steak and mexican food places.

I've enjoyed La Bodega and am glad to see some other seafood places hanging in there. I'll definitely try you out and hope to become a regular.

Do you have a specific date for opening that you can share? My folks are coming to see us in June, and I'd love to take them.

quote:

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I won't post the web address because I've been encouraged not to by the ownership of mybcs.

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Why?

Staff didn't tell me I couldn't post it!

http://www.bodegacoastfreshfish.com/

We are opening this Friday the 21st at 11am. We are really excited as well.

I will be curious to hear how many people take you up on the $60 Margarita.

Not nearly as many as the $2 happy hour margarita im sure! Lol

Think I will stop in for lunch friday and check it out!

Noticed a major typo on your tequila menu here:http://www.bodegacoastfreshfish.com/Menus/BodegaCoastDesignerTequila.pdf. Bottom right of the first page: you list "Resposado" instead of "Reposado" tequilas...

Just thought you might wanna fix it before press time!

[This message has been edited by Informed_Ag (edited 5/19/2010 5:33p).]

Thanks Informed!

We saw that, among a few others. We already printed though. We'll be sure to catch it on the next rendition.

Good catch, Informed.

Menu looks great! Hubby and I will be there Saturday for our date night! Can't wait!

We had our employee tasting last night and feel everything was received well.

Had some tweaking on some sauces. A little more heat here, a little less citric acid there....we liked the feedback.

The cooks will need a little real time practice to master things, but we're confident we're on the right track.

The plates were very bright and colorful. All of our garnishes and accompaniments really "pop".

We are very excited.