ANNOUNCE: Two Dagos From Texas has new owners, hours, menu
John W. Fawcett
I'm aware of the recent discussion about commercial announcements. This
is the only announcement I will make, this is the only newsgroup I will
post it to, and I am the principal (owner) of the restaurant. I hope
I've minimized the number of people I offend.
TWO DAGOS FROM TEXAS HAS NEW OWNERS, MENU, HOURS
The Two Dagos From Texas restaurant in Belltown has changed hands. The
new owners, John & Julie Fawcett, have recently re-opened the restaurant
after closing for cleaning and renovation. Regular customers who have
returned have commented very favorably that we've provided a very nice,
clean, open physical presence while maintaining the neighborhood
restaurant and bar atmosphere that made the old Two Dagos a popular spot.
The restaurant is now open at 6:00 A.M. on weekdays and 7:00 A.M. on
weekends for Cafe D'Arte espresso and Mostly Muffins pastries. The
kitchen and bar open at 11:00 every day. The kitchen remains open until
10:00 on weekdays and 11:00 on weekends. The bar is open until midnight
on weekdays and 2:00 on Friday and Saturday. We will start serving a
full breakfast soon, probably in mid-December.
The new menu is that of a traditional American steakhouse. We feature
burgers, sandwiches, steaks, seafood, and pasta. We have our own smoker
in the back, which we use to smoke ribs, salmon, and chicken. Our Dago
Bones are smoked baby-back ribs served with our own secret BBQ sauce.
The bar features a happy hour weekdays between 4:00 and 7:00. Get $1.00
off domestic draft beers and well drinks, and half price appetizers.
Please come and try us!
J.
news:1069748956.583807@yasure...
Because I've been a reader and participant in this group for a while,
I'm aware of the recent discussion about commercial announcements. This
is the only announcement I will make, this is the only newsgroup I will
post it to, and I am the principal (owner) of the restaurant. I hope
I've minimized the number of people I offend.
TWO DAGOS FROM TEXAS HAS NEW OWNERS, MENU, HOURS
==============
Now change the name (Dagos) so it's not Italian-American (I am) offensive!
J.
DE
> Because I've been a reader and participant in this group for a while,
> I'm aware of the recent discussion about commercial announcements. This
> is the only announcement I will make, this is the only newsgroup I will
> post it to, and I am the principal (owner) of the restaurant. I hope
> I've minimized the number of people I offend.
>
> TWO DAGOS FROM TEXAS HAS NEW OWNERS, MENU, HOURS
>
Hey, what's a newsgroup without the occasional flamewar?
And for the meat-eaters, the steaks taste better that way, anyway.
(Good luck on your new enterprise.)
--
DE
John W. Fawcett
for some time. We realize that there is a section of the community that
is offended by the name, but changing is a major undertaking, with
significant cost. Right now, I've got a number of other priorities for
my available cash.
The fact is that the restaurant was originally founded and named by two
Italian-American brothers named Guzzardo. The name and location are
well known in the community, making it easy to find.
John
Chuck Bollinger
> Because I've been a reader and participant in this group for a while,
> I'm aware of the recent discussion about commercial announcements. This
> is the only announcement I will make, this is the only newsgroup I will
> post it to, and I am the principal (owner) of the restaurant. I hope
> I've minimized the number of people I offend.
>
about "cleaning and renovation", and in light of your new menu, it looks like
time to end an 8-year hiatus.
I'm not offended a bit.
MaryMc
this description was oh yeah, *JUST* what Seattle needs, another
steak/burger/seafood/pasta/bbq joint. Whereas, the old menu at Two
Dagos had some downright interesting and widely varied stuff on it, and
the meals I had there were terrific.
Best of luck to you, and I hope you prove me wrong and do something
special with the new menu, but I for one am going to sorely miss the old
Two Dagos.
In article <1069748956.583807@yasure>,
--
MaryMc
mary...@NOSPAM.mindspring.com
)
(
"Espresso est, ergo cogito." C[_]
Jared B. Reimer
hour and was pretty pleased. The ribs ('Dago Bones') were really
quite tasty, as were the steak bites. The nachos were pretty good,
but might have been a bit better if the meat were BBQ'd, I think.
(Combine steak bites + nachos?)
My only real suggestion would be to spend a little $ updating the
interior of the bar area; it looks a little dated. Other than that,
good show for a place that's only been open a couple of days - I'll be
back to see how things progress. Good luck to the new owners!
-- Jared
Jared B. Reimer <ja...@theriver.com>
President - The River Internet Access Co.
+1 (877) 88-RIVER http://www.theriver.com/
J.
Actually, we do have plans to change the name of the restaurant, but not
for some time. We realize that there is a section of the community that
is offended by the name, but changing is a major undertaking, with
significant cost. Right now, I've got a number of other priorities for
my available cash.
The fact is that the restaurant was originally founded and named by two
Italian-American brothers named Guzzardo. The name and location are
well known in the community, making it easy to find.
John
>
> Now change the name (Dagos) so it's not Italian-American (I am) offensive!
>
> J.
=================
Just as blacks can get away with using the "N" word, so too can
Italian-Americans. However, we only use the term among ourselves -- never
in public. That is why your usage is so distasteful to us. I take it
you're not of Italian descent. That makes the offense even more
unpardonable. Your predecessor had many letters written to them about this
and you admit that it left some pretty bad feelings in the community. Your
cash flow may be low now, but it won't come back by offending a very large
segment of the community.
Post to this group when your eyes are finally open!
J.
Patrick Young
"MaryMc" <mary...@NOSPAM.mindspring.com> wrote in message
news:marymc11-87688C...@news.speakeasy.net...
> I'll reserve judgement until I've tried it, but my first throught at
> this description was oh yeah, *JUST* what Seattle needs, another
> steak/burger/seafood/pasta/bbq joint. Whereas, the old menu at Two
> Dagos had some downright interesting and widely varied stuff on it, and
> the meals I had there were terrific.
>
I also would suggest bringing back some of the old menu items. I especially
loved the stuffed artichoke just absolutely packed with melted mozzerella
and italian sausage. Oh Man!
Patrick Young
ra
>>=================
>>
>>Just as blacks can get away with using the "N" word, so too can
>>Italian-Americans. However, we only use the term among ourselves -- never
>>in public. That is why your usage is so distasteful to us. I take it
>>you're not of Italian descent. That makes the offense even more
>>unpardonable. Your predecessor had many letters written to them about this
>>and you admit that it left some pretty bad feelings in the community. Your
>>cash flow may be low now, but it won't come back by offending a very large
>>segment of the community.
>
>
>
> I take it you're not Italian but a politically correct clone birthed
> in the ultra-liberal nexus who seeks to control the free expression of
> others to suit your own twisted concepts.
>
> No Bagna Cauda for you.
>
> Bubba Bubbalini
Next thing you know they'll be wanting to change the use of the terms
Master and Slave for computer hardware.
People with too much time on their hands......
DE
Why are you jumping all over the new owners? They've already said they
intend to change the name, but you're not satisfied with that as an
answer because they haven't done it ASAP and have instead concentrated
on getting the business re-started?
Give people a break! They bought a business with the name it had, and
it's hardly as simple as you might think to change it, so don't start
cutting them down before they have a chance to do much of anything.
It's not as if they chose the name, after all, nor have they shown any
insensitivity to the suggestion that it be changed.
--
DE
John W. Fawcett
Thanks for the nice review and the comments. I've discussed your
suggestion with the rest of the staff, and we'll give the BBQ nachos a
try. We'll also check out nachos with BBQ chicken and salmon. If any
of them seem good to us, we'll add them!
Please elaborate on your suggestion for the bar area. We already
cleaned all the walls, replaced the carpeting, and refinished the
hardwood floors. Is there something else you feel we should consider doing?
Thanks,
John
MaryMc
"J." <couldbe6...@hotmail.com> wrote:
> Just as blacks can get away with using the "N" word, so too can
> Italian-Americans. However, we only use the term among ourselves -- never
> in public. That is why your usage is so distasteful to us. I take it
> you're not of Italian descent. That makes the offense even more
> unpardonable. Your predecessor had many letters written to them about this
> and you admit that it left some pretty bad feelings in the community. Your
> cash flow may be low now, but it won't come back by offending a very large
> segment of the community.
Did you ever hear their side? The former owners had a lengthy
explanation of the name and its history on their menu. Their view was
that the name "Dago" had perfectly honorable origins, and they were
proud to be descended from their forebearers who earned it.
Not all Italian-Americans are offended by the name--some are perfectly
willing to take it in the spirit it was intended. My very
Italian-American husband was raised on Club Paesano spaghetti dinners
and Amici d' Italia picnics and mass at St. Michael the Archangel in
Portland, and he's a lot more concerned about Two Dagos' new menu than
he's ever been about their old name.
Jared B. Reimer
>suggestion with the rest of the staff, and we'll give the BBQ nachos a
>try. We'll also check out nachos with BBQ chicken and salmon. If any
>of them seem good to us, we'll add them!
Sounds good. I'm not sure how the BBQ nachos will turn out, but it
seems worth a try to me. BTW, we also appreciated the staff - the
lady who was running the bar area was friendly and fun to chat with.
It was a good experience overall.
>Please elaborate on your suggestion for the bar area. We already
>cleaned all the walls, replaced the carpeting, and refinished the
>hardwood floors. Is there something else you feel we should consider doing?
The seat covers in the booths might want to be replaced. Maybe add
some artwork to the walls. The next time I head over there, I'll see
if I can come up with some other suggestions..!
Take care,
-- Jared
Jared B. Reimer <jared at theriver.com>
Oh, Guess
<jfaw...@nospam.drizzle.com> wrote:
>[...]
> TWO DAGOS FROM TEXAS HAS NEW OWNERS, MENU, HOURS
>
>The Two Dagos From Texas restaurant in Belltown has changed hands. The
>new owners, John & Julie Fawcett, have recently re-opened the restaurant
>after closing for cleaning and renovation. [...]
>
>The new menu is that of a traditional American steakhouse. We feature
>burgers, sandwiches, steaks, seafood, and pasta. We have our own smoker
>in the back, which we use to smoke ribs, salmon, and chicken. Our Dago
>Bones are smoked baby-back ribs served with our own secret BBQ sauce.
Okay, so Herself and I came out and tried the place. Service (from
Kendall) was polite and upbeat. Wine list had plenty by the glass
at reasonable prices. We ordered the combo of ribs ("Dago Bones") and
chicken. The ribs were fine; pleasantly smoky, good flavor, good
texture, reasonably moist. Sides included okay cole slaw and bland
steamed (sauteed?) vegetables. But ... what the *hell* was that
chicken-flavored hockey puck doing on my plate? I suppose at one
time, it was a breast filet that had been smoked, but it was dry,
leathery, and chewy. I won't make that mistake twice, and you can
bet it detracted from the meal.
I'm a bit of a beer geek, and would have liked a good beer selection
to choose from. What was on tap was uninspiring - too many safe,
middle-of-the-road same-old same-old beers. It was nicer to go with
a glass of syrah instead. I realize it's tough to fit a bar with
more tap towers, but I think of Floyd's Place up on 1st N; great
beer selection with so-so barbecue, and the place draws 'em in.
Prices weren't out of line, but you have some tough competition not
very far away in the form of the Frontier Room, which serves a huge
combo platter easily split by two people, with enough for leftovers.
By comparison, we each polished off our ribs and nibbled at the
chicken-flavored hockey puck - no to-go box needed.
It's tough running a restaurant these days; the place was far from
busy when we went. I hope that you get some things sorted out on
the food side. You have waaay too many solid, competent competitors
in Belltown, so I know it isn't going to be easy. We've been
considering a move to a high-rise condo in Belltown, and it would
be nice to say that we have a great local joint nearby. The "new"
Two Dagos does not yet fit that bill. I hope to hear better things
about the place in the future.
--
Nobody You Know
Bozo
"J." <couldbe6...@hotmail.com> wrote in message
news:6s6xb.1737224$Id.2...@news.easynews.com...