Crotin de Chavignol 
Member since Oct 9, 2013



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Re: “Halifax council hires Richard Butts as new CAO

We have now had a full four years of Richard "The Slasher" Butts and I have to finally concede that he really and truly is without vision and apparently has completely misunderstood his mandate. Obviously "going back to university at the age of 50" has only served to increase his remuneration package but has done nothing for his comprehension. Perhaps there is no one at City Hall who has the wherewithal to reign him in and make sure he does do his job and that job is quite simply to look after the needs of the citizens of HRM. Like so many speculators who have flocked to Nova Scotia in the past few years I suspect that he came for the salary and the advancement and not so much for the lobster. All I see is a shabbier, dirtier city with a decrepit downtown core and increasing legions of disgruntled citizens. I am deeply embarrassed each year when visitors come to Halifax. Library? Pffft! I say cut Mr. Butts loose, pay him off and drive him to our beautiful airport and say goodbye. And to all those councilors at City Hall who will only tow the line we could use the Metro X bus and you can all join him.

2 likes, 0 dislikes
Posted by Crotin de Chavignol on 05/26/2015 at 6:40 PM

Re: “Brooklyn Warehouse

I have patronized your establishment since shortly after you opened, perhaps three times a year on average. Last night was our very last visit. At first it was evident that there was a passion driving The Warehouse but it has become increasingly apparent that you are just riding the foodie fad that has gripped Halifax for a few years. A fad which I have seen over and over again in various cities across Canada for as long as I have been eating in restaurants. Fads come and go and so do restaurants. Stop resting on your laurels, however acquired. The food is good but that's because you have a good chef and that's where the passion ends..... and it is just good; no one is doing any backflips! The service is most often substandard but no fault of your wait staff; this is a management issue and perhaps linked to budgets and margins. The obsession with portion control and health department rules and regs tells me this is a corporate entity not a cultural or culinary institution as might seem to be the claim. The "blackboard style" as it was once described to me - of providing a menu of course saves on printing and menu covers but is awkward for many of your clientelle and even though the menu is very small there is little room to accurately describe the menu items. Your staff is already stretched too thin. Should we really be asking them to expand and expound on each item before we order or would we be further compromising our dining experience? And why don't you do something to make your "sun room" extension warm and inviting. It's like eating in a bus shelter. Maybe you could crowd fund it!

16 likes, 17 dislikes
Posted by Crotin de Chavignol on 10/09/2013 at 7:06 PM

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