Reviews of Jacob Good Downtown
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Jacob BAD!
I had dinner with 5 friends at Jacob Good on Saturday night (April 29th). We ordered drinks and Sushi. I have had Sushi dozens of times there and have never been disappointed. In fact I recommend and praise your restaurant quite frequently… not anymore. The Sushi we ordered took 90 minutes to prepare. During this time the waitress offered some spring rolls complimentary. When the Sushi arrived at the table it was absolutely horrible. The rolls were not tight, falling apart and the rice was crunchy and not cooked properly. I would be embarrassed as a Sushi chef to serve what we received anywhere, let alone an upscale restaurant such as Jacob Good. I was thoroughly embarrassed for bringing my friends. The manager was called over and offered desert on the house which was declined due to lack of time after waiting 1 and 1/2 hours. There was nothing but excuses and apologies from that point. The waitress informed us that you had no Sushi rice and instead served regular rice!!! This is unbelievable!! I could not believe that you would serve this in your establishment. Our check was over $200 and there was nothing done except apologizing. We were told that because we ate the sushi there was nothing that could be done. This is mind-boggling!! I will be hard pressed to ever step foot in your business again let alone ever recommend or bring anyone I know. I am completely disgusted with this dining experience. If this is how you would like to leave this situation I will never be back.
Review by Dave from Akron posted May 04, 2006
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Horribly Mistreated and still hungry!
Last Saturday night, our family of 6 went to Jacob Good for dinner. It was by far the worst experience of our lives. While dinner began with a very slow start and shaky service, nothing could compare with how we were treated when our entrees came out cold. The lull between our salads and our entrees was quite long at least 20 minutes, during which time we discovered there was a wedding reception taking place in the back room. When our entrees finally did arrive they were all cold...all 6 of them. We sent them back and asked that they be redone. Another 20 minutes passed and the owner....not the manager, the OWNER, Tracy Roadarmel, came to our table when our father left to go to the restroom, and confronted my husband. He began with "I understand you have a problem here." My husband responded with, "yes sir, our food was cold." To which Tracy responded, "no it wasn't. I checked and my chef agrees with me, it was not cold." Tracy's rudeness continued until our father returned from the restroom. At that time, my husband explained what had happened, and when our father laughed at how ridiculous the whole situation had gotten, Tracy told my he and my husband that we should just leave. My husband asked for the check, our father paid and we left...NEVER TO RETURN AGAIN!
How can any restaurant owner treat his patrons in this manner. All he needed to do was apologize for the food being cold, ask if he could reheat it rather than redo it, and everything would have been fine. Instead, he chose to act in such an irrational and rude manner that he lost several patrons all at one time. I hope no one is ever unfortunate enough to have to deal with Tracy Roadarmel, and I highly suggest dining elsewhere!
Review by Anonymous from Akron posted April 18, 2006
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Jacob Good should be Jacob Great!!!!!!!
On a chilly Sat. evening! My girlfriend & I were travelling to Akron for the 3rd get together of a dinner club I formed in Nov. We had 12 people and Jacob's had a room for such a party. The atmosphere is great and it reminds of one those restaurants that you would visit in Boston or NYC. The menu is teriffic. We started out looking at the menu and a couple of people ordered some cocktails and they were promptly served.
We ordered a couple of appetizer samples and when presented with Japanese Short Ribs, Crab Cakes, Calamari(the best I've had in a long time!) and springs rolls. Wine is a necessity with every good meal and we spared no expense, Cain Five was our choice and they had brought out a decanter to help the wine breathe & infuse. Thanks ED!!!!!! Our next entree was salad, there is a poached pear & a goat cheese salad. Both were fantastic! The dressings enhanced the other flavors and did not overwhelm the salad. We had the Surf & Turf special and WOW!!!!!!!!!!!! The turf was a 10 oz filet and the surf was a 1/2 lobster tail. just the right amount of sauces came with the entree. My favorite was the Steak Sauce-garlic, garlic, and garlic! Drink water, chew gum and repeat. Don't get me wrong, ORDER the steak sauce! just be prepared. I noticed that amongst my friends, the ahi tuna and veal chop were popular choices.
Dessert ranged from a peanut butter crunch, chocalate gateau, banana spilt, and great coffee!
Lastly-our experience was great due to Ed our server, He was polite, honest, friendly, and very helpful with our menu selections. If you go, I recommend you ask for Ed! The only that could have been better was if this place had been in Cleveland! Just Kidding! Get there quickly cause the news is spreading and I'm sure the next time we go, we may have to fight for that room!!
cheers everyone!
Review by Jay from lakewood posted January 23, 2006
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Jacob Good just might be the best thing that's happened to downtown Akron since Canal Park. Just as he did with Peter Shears, the upscale Canton eatery, Tracy Roadarmel has given his hometown a touch of nouveau chic that appeals to diners of means and refined tastes. And he's not shy about it, either: Featured prominently is a selection of caviar, champagne and an ""owner's list"" of wines; you also can order from a ""butcher's block"" that includes Kobe beef and a long-bone rib-eye, plus mix-and-match sauces from oxtail demi-glace to sweet Thai chile emulsion. In fact, the dressings and sauces are what makes Jacob Good a cut above the rest: The apple champagne vinaigrette that accentuates the seared lamb brings tears to the eyes, as does, of course, the bacon horseradish that dresses the spinach salad. Finish with the extraordinary crÅme br?lee and a glass of fine cognac. Still not enough? Call two to three weeks in advance, and reserve the chef's table, a kitchen spot that seats 12 to 14 and offers a customer-planned multicourse meal.
Review by Northern Ohio Live Magazine posted June 03, 2005
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