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Pleasanton Hotel

Original post made by Tango, Vineyard Avenue, on Sep 4, 2011

What on earth is a "Gastro Pub" It sounds like a bad intestinal bug. Some people said the color of the hotel was awful before Now you should see it . It is truly awful . S---! brown and browner. No Victorian style. Just a big lump of brown. Somebody must be color blind. The hotel adds nothing In the way of good charm to that end of town. Very disappointed. I hope the food is better than the building. I am not sure I can get passed the paint job to even go in to try this "Gastro Pub" idea.

Comments (6)

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Posted by sugaree
a resident of Downtown
on Sep 4, 2011 at 10:45 am

they won't miss you, steeeve, as you tango "passed" them blindly in your dark.


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Posted by M.
a resident of Downtown
on Sep 4, 2011 at 4:25 pm

M. is a registered user.

Honestly the building looks much better now than it did when it was salmon and orange. As for the name, "Gastro" is taken from Gastronomy which is the art and science or eating, or the study of food culture.

Instead of griping about the color of the building and the name (which wouldn't be a problem if you possessed a larger vocabulary) go inside and try the food and drinks before making your decision that this new business adds nothing to town.

Seems only logical to me.
M.


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Posted by joanna
a resident of Downtown
on Sep 4, 2011 at 5:37 pm

Let's support a new business--I'm going to give it a try!


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Posted by Mike
a resident of Highland Oaks
on Sep 4, 2011 at 9:41 pm

Tango,

Because it's a restaurant, a critique should start with the food before moving on to the service and prices. The decor, while certainly a part of the experience, should be last on the list. As for the name, your comment, in addition to being gratuitously rude, shows your inexperience with the language rather than bad judgment on the part of the owners.

Mike


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Posted by Michael Leonard
a resident of Vineyard Avenue
on Sep 5, 2011 at 9:01 am

Michael Leonard is a registered user.

The name reminds me of gastro as in gastro-by-pass. If the name induces revulsion and the need to refer people to the dictionary then it is a bad choice.

The paint job and minor remodel was a big waste of time. They should have stayed open during the summer. It has been closed for months at a time 2 years out of the last 4. A great way to lose your customer base.

I would go to the Pleasanton Hotel to listen to the bands on the patio in the afternoon and sometimes to hang out in the bar. The food is only secondary and has never been remarkable and isn't now.


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Posted by Joe
a resident of Siena
on Sep 5, 2011 at 12:16 pm

Sometimes small-town news reminds me of a soap opera. I have to wonder if the original author of this thread is a competing restaurant. That seems likely to me.

I have eaten there, so I can actually say something INFORMED about Handles. Personally, it's not my type of hangout. I'm sure it will be fantastic for lots and lots of people, and I think it is going to be hugely popular in Pleasanton. The reason I give it a thumbs down is simply because of the noise. There is nothing "soft" to absorb sound. In the bar/restaurant area (which is when you turn right after walking in the front door), it is LOUD LOUD LOUD. I was there when it was half-full, and I had to shout to speak to my friend at the same table. I literally left there with a hoarse voice. But there are lots of places like this (loud) which are hugely successful. People tend to like being in an environment where you have to shout. I'm just saying that for me personally, I don't care for it. So even if the food was five star (it's not...I give it about 2.5 stars), I still wouldn't go there just because of the noise.

I will say that I saw a nicer eating area to the left when you walk in the front door. I'm not sure what that area is going to be used for, but I'm sure it is quieter than what is on the right side. I think the left side had carpeting, tablecloths, and not as much wood. Maybe I should give them another shot and try to eat on the left side before I put them on my "no" list.


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