Comments on: Birth of a Restaurant: Coquette

By: joe six pack

joe six pack — Wed, 01 Oct 2008 19:18:16 +0000

yeah maybe i am.

By: Varmint

Varmint — Wed, 01 Oct 2008 18:37:42 +0000

Brasseries are usually pretty big and airy. One can hardly say Brasserie Jo, Les Halles or Balthazar are “quaint.” Are you confusing it with a bistro?

By: joe six pack

joe six pack — Wed, 01 Oct 2008 18:30:18 +0000

i can’t see how that huge monstrosity of a building will have the nice quaint feel of a brasserie.i remember eating at South felt like i was eating in a gymnasium.

By: Fran Baker

Fran Baker — Sun, 28 Sep 2008 01:53:23 +0000

Hello from Florida. My husband and I have eaten at Fraziers and Porters Bar & Grill restaurants in Raleigh in passing through your area, and I only wish we had such treasures in our Brevard County of Florida Space Coast!

Stacey and Kevin put in very long hours at what they do, and do it very well. The decor, ambience, chefs and wait staff are excellent and I am sure Coquette will be up to the high standards of their other 3 restaurants! We wish them huge success in their new venture and can’t wait to visit!

By: mkwewer

mkwewer — Mon, 15 Sep 2008 13:48:21 +0000

As long as their version of “French” does not equal “pretentious” I think it will be a welcome addition to the area….I heart good, unassuming, real French good….zee sin-gal be-be car-rot on zee stark white plate for zee price of $39.99 is not going to work for me – or most people….

By: Julie S

Julie S — Mon, 15 Sep 2008 11:44:02 +0000

Who is the architect? Will they use someone local?

By: Varmint

Varmint — Sat, 13 Sep 2008 19:50:18 +0000

I will tell you that Coquette is “high end” from the perspective that they’re pumping a million dollars to gut and rebuild the space. That money is not going into the kitchen, for the most part. I think you’ll be pleased with the menu — it’s very comprehensive (although the one I have doesn’t include prices yet). I suspect your moules frites won’t cost you an arm and a leg. And they’ll be serving breakfast, lunch and dinner during the week and a separate brunch menu on weekends.

By: VaNC

VaNC — Sat, 13 Sep 2008 18:10:02 +0000

Here is my thought, at this point. More like my hope, I guess. I hope it is a true “brassiere” as I think that term is used in France. A corner place, where you can get simple, wonderful, French food all day. I am glad to hear there will be a huge menu of standard dishes, but worry when you describe it as “high end”. There are so many struggling great “high-end” places in Raleigh now. So many times, though, what our family or just my husband and I are looking for, is somewhere to get wonderful, simple good food for a reasonable price. Something between sandwiches and gourmet that won’t break the budget. You know, like a corner brassiere.

There is a place my hometown, Richmond, called the Can Can, that is just like this. Often our go-to place in Richmond when we go back. The menu is simple and traditional, the prices are not “high-end” and it is casual and loud enough that the kids are fine in there. In fact, except for late at night, there are many families in there…as you would see in France. Richmond also has lots of independently owned, non-fast food, but casual places to eat, that people have been going to for years. Simple reliable, good mid-priced food of various cuisines.

There are so few choices, if any, in Raleigh between very casual and very fancy. To me, the Pit is about the only place I can describe this way now. Where I can get a drink, the kids can get something simple, home cooked, mostly locally sourced, for under $12. Where I can have an option of a couple nicer meals, but can also go simple.

I just long for a place where we can, on a crazy night, just say “I don’t feel like cooking, lets just go get X at Coquette” If it is “high-end” we won’t be able to say that. We would have to wait for a special occasion.

Hey, a girl can hope……………..

By: sara

sara — Fri, 12 Sep 2008 21:19:49 +0000

I am interested to know what made them change from “South” to “Coquette”… was South not doing well? Is it a difficult location as this will be the third restaurant there in about three years? What makes the restaurant group think this will succeed where others have failed? I don’t mean to be harsh but I am curious. The group obviously knows what they are doing as their other restaurants appear to do very well. I know I have enjoyed eating at many of them and look forward to a new addition.

I have lurked on this site for quite awhile and truly enjoy your posts. Thanks for keeping me informed of the Raleigh food scene. Plus I made the berry cobbler recipe you posted this past summer and my family was truly happy!

By: Varmint

Varmint — Fri, 12 Sep 2008 20:40:37 +0000

Patience, my friends, patience. I have the menu, but you’ll have to wait for that. You’ll see pictures of the space, too. And you’ll learn about the finances. But I’m going to do this slowly, telling a different part of the story with each post. I’m no journalist, so don’t expect any fancy prose, and realize that my progression of posts may not be all that logical, but in the end, I think you’ll know more about this restaurant pre-opening than any other one.

By: michael

michael — Fri, 12 Sep 2008 20:01:13 +0000

But will it have soul? Local sourcing…thats nice, a value added quality. Authenticity…whatever, we’re Americans, the definition of that word is up in the air. Brasserie food, and bistro food for that matter, is SOUL food. Yes, French soul food. In other words, will it be “cuisine bourgeoise” or will I see words like “truffel oil” or “foam” on the menu. Blanquette de veau please, and thanks for the report!

By: Varmint

Varmint — Fri, 12 Sep 2008 18:11:27 +0000

I think that there will be a major effort to use local sources whenever possible, particularly when it comes to produce, but as Catena pointed out, there’s only so much that they can do when they’re going to be that busy. Moreover, a lot of menu items aren’t available locally.

By: catena

catena — Fri, 12 Sep 2008 16:27:49 +0000

If by local you mean food, there’s no restaurant which plans on doing 400 covers a night that can sustainably serve french food sourced locally…..unless you consider Smithfield local.

By: Tela T

Tela T — Fri, 12 Sep 2008 13:54:49 +0000

any idea about whether they intend on using local sources for menus? I don’t assume anything when it comes to large restaurants (400 covers). Thanks for the insight… looking forward to it.