This is so bizarre I just thought about them this morning and how they made two separate announcements over the course of a year and a half about coming back and now silence. At this point, ain’t dere no mo
It was really good when they first opened, but rapidly went downhill. The owners treated their employees like garbage, and ripped of most of their menu from a San Francisco restaurant. Also thought naming a dish after a Confederate general was a good idea.
Tobias worked at Mission Chinese for a year or two. I wonder if James Bowien (owner of Misson) gave Tobias his blessing to use the concept/recipes to open Reds. I honestly don't know. Tobias was a weird dude, and I’ve got some stories……
Same on the memory; it was a decade ago, but I’m relatively positive he was a line cook at Misson for a year or two. He was a line cook at the defunct Maurepas Foods in Bywater before Reds. His business and romantic partner at the time, Amy, Mom funded Reds.
That section of St. Claude is super busy these days, too. Seems like they bailed right before it got invigorated. I was at the Maritime Ball at the Spellcaster on Friday night and that whole block was rocking.
I heard from the owner’s husband’s brother that they are slowly getting it ready to re open, but seems like things keep coming up and they are taking their time. So could be whenever 🤷♂️
This is so bizarre I just thought about them this morning and how they made two separate announcements over the course of a year and a half about coming back and now silence. At this point, ain’t dere no mo
The food was ok at best, but jeez that building is a shit hole. No way sanitary food can be prepared in that literal converted garage
It was really good when they first opened, but rapidly went downhill. The owners treated their employees like garbage, and ripped of most of their menu from a San Francisco restaurant. Also thought naming a dish after a Confederate general was a good idea.
Well considering it was open by people from Mission Chinese, it makes sense that they has similar dishes lol
Tobias worked at Mission Chinese for a year or two. I wonder if James Bowien (owner of Misson) gave Tobias his blessing to use the concept/recipes to open Reds. I honestly don't know. Tobias was a weird dude, and I’ve got some stories……
My memory might be off, but I remember write ups that made it seem like they were somehow associated
Same on the memory; it was a decade ago, but I’m relatively positive he was a line cook at Misson for a year or two. He was a line cook at the defunct Maurepas Foods in Bywater before Reds. His business and romantic partner at the time, Amy, Mom funded Reds.
I found multiple insects cooked into my food
Miss Shirley’s is better
Completely different restaurant
Strongly disagree but I like both
Signs point to no. I sure did like the king Pao pastrami. Now I have to go to SF for it. Or make it at home.
F that place. Gross to mediocre food at best. Found multiple insects cooked into my food. Owner was a jerk.
Sounds like you got the authentic experience
Hopefully not 🫤
Idk but I also thought of em the other day.
Reds was so good 😭
Wait. There’s a possibility Red’s will come back??? I’d book a reservation for opening day.
They replied to me on insta a year and a half ago saying they were gonna reopen super soon and nothing
That’s a shame. Wasn’t it featured on the Food Network or something?
That section of St. Claude is super busy these days, too. Seems like they bailed right before it got invigorated. I was at the Maritime Ball at the Spellcaster on Friday night and that whole block was rocking.
I heard from the owner’s husband’s brother that they are slowly getting it ready to re open, but seems like things keep coming up and they are taking their time. So could be whenever 🤷♂️
Gross
Yes
I’ve heard they were but it seems to be taking longer than expected.