They still seem to be fighting the notion that they served you raw pork on their facebook page when I was looking for an address and hours. I understand being defensive if you think someone is being harsh, but being cantankerously combative trying to insist that they never make such mistakes (even though they posted a day earlier that they were closing early after having a bad day) just really reflects badly on them. I really don't understand what they're trying to do, it's one guy on a forum who said they had a bad experience, and instead of even having their manager come back and address it on a forum that only members will see/care about, they put it up on facebook so everyone can see them fight with a customer over raw vs. pink.

Every establishment in the world, from the greasiest diners to the most posh 4-star restaurants, have sent out bad plates of food at one time or another. They don't want to, of course, but it's the nature of the business, some bad things will happen. Ignoring a customer who brought a problem, and then bashing them on Facebook just makes them look unprofessional. Mistakes happen, understand that and move on.

I still want to give them a try them at some point, but you have to have a better attitude in regards to criticism when you're in the restaurant industry.

Yes posting on your own Facebook page that you had a bad day (as in not meeting your own standards) and therefore shut down early is not very smart, nor is stating that your page isn't for customer complaints.

Honestly, the manager sounds incompetent in terms of public relations. It may be a great concept, wonderful food (eventually consistent) but she seems to have no earthly idea how to handle the public. I've never been so turned off my management, ever. They need a grownup in charge.

repeat

Most small restaurants like this are started by chefs/cooks who have very little experience in operations let alone promotions and PR.

That's understandable but then you have to learn while doing; if you don't, the best cook in the world will still fail as a restaurateur.

I once spent some time substitute teaching in a Culinary Arts classroom/kitchen.

According to the regular "Chef/Instructor"--a guy who had worked in restaurants all over the city (and the country)--he had a Restauranteur friend who once said: "The next time I get the urge to open a restaurant, I'm going to put $250K in a pile and set fire to it. This would save a lot of time, effort and heartache."

They sound like they have a lot of energy and believe in their restaurant and that will surely help them weather a lot of the start up storms. I hope so. The concept sounds good to me but the wretched way they are handling what amounts to routine criticism - as if going to war with their critics by being so harsh is going to help in developing a clientelle - is probably hurting them a lot more than they realize.

Jimmy's Egg is THE BEST!

The one in MWC is absolutely the worse. I would never go back. In fact it pretty much turned me off to the entire chain.

This thread needs to die...its really starting to be a dead horse.

At this point OP got to complain about service and food / manager handled criticism wrong / we all need to move one and wish the best to DS in working out the problems they had early on.

Ha - I just read their FaceBook. They are breaking a very simple PR rule, never swat at the mosquito.

Ha - I just read their FaceBook. They are breaking a very simple PR rule, never swat at the mosquito.

Them naughties! Lol

This thread needs to die...its really starting to be a dead horse.

At this point OP got to complain about service and food / manager handled criticism wrong / we all need to move one and wish the best to DS in working out the problems they had early on.

this thread probably should die or get renamed to Jimmy's Egg. or maybe we can discuss Divine Swine looking like an old Pizza Hut....that really grinds my gears.

this thread probably should die or get renamed to Jimmy's Egg. or maybe we can discuss Divine Swine looking like an old Pizza Hut....that really grinds my gears.

Hmm imagine that.....
I still recall eating there when it used to be a pizza hut way way back in the day when they had the red and white tablecloths and a candle on every table and they used to have actually good pizza then.
O well......another company ruined by Yum Foods

I tried it this past weekend. Nothing special IMO.

Was going to try it this weekend, but after reading the urbanspoon reviews (http://www.urbanspoon.com/r/46/1624066/restaurant/Nichols-Hills-Lakeside/Divine-Swine-Oklahoma-City), might wait a little bit longer, sadly. Was hoping they'd have it together by now. :-( Hope they eventually do figure it out...

If they could figure out a way to disguise the former Pizza Hut exterior motif
with something like this . . . except with a halo . . . instead of puking quarters . . .
http://www.thegreenhead.com/imgs/hungry-piggy-bank-2.jpg
. . . all of the problems (other than raw pork sausage) would be solved!

I ate hear yesterday it was excellent. I will definitely go back. I ordered french toast and it was the best I've ever had. I thought the cinnamon role with candied bacon sounded strange, but it was great.

I dig on swine (Pulp Fiction is one of my all time favorite movies) so I gave it a try two weeks ago. Arrived with one other person at 10:30 on a Saturday, the parking lot and the tables were full so we waited for a table for 10 minutes. Okay. Sat down and was told that they were out of french toast. Okay. Ordered the "whole hog special" bacon, sausage, ham, eggs, biscuit and gravy. Was told they were out of ham, so they would drop the price from $10 to $8, still okay by me. Waited 55 minutes for our food, yes I timed it, this is not an approximate time. I was starting to wonder if they were having a hard time catching the pig out back or something. The food finally arrived (they even found some ham somewhere) and I have to say it was pretty good. The service was okay. Their kitchen design isn't going to work for volume. They are tying to cook everything individually in skillets and don't have enough burners on the stovetop and skillets to keep up.

I know this thread has gotten slightly off topic with the comparisons to Jimmy's, but if you are going to open a breakfast place in OKC, bottom line you are going to get compared to Jimmy's, that's just the way it is. I live close to the original on May and 16th and have breakfast at the counter once a week. Frankly the Divine Swine kitchen folks would benefit from sitting at the counter for a day at Jimmy's and watching, maybe even install a flat top grill like they have, and steal away a couple of short order cooks that know how to rock n roll. I am sure they consider that an insult, but it's constructive criticism and I'll be back at Jimmy's on the weekends for a while.

The food was good and I will go back at some point, but I will say if the parking lot is full, my recommendation is to go somewhere else.

I was excited when I saw on Facebook that they changed their General Manager, but when I saw who it was, I just laughed. Turns out the current one just got married to the chef/owner and changed her last name. :doh: Still going to try it in the next week or two, seems like they may have gotten some of their sh** together.

They have a special on Urban Delight ($15 for $7)..... http://www.urbandealight.com/deals/1002878/

Divine Swine appears to be closed?? Drove by last evening, just caught a fleeting glance but building appeared dark, parking lot empty and real estate sign out front???

Divine Swine appears to be closed?? Drove by last evening, just caught a fleeting glance but building appeared dark, parking lot empty and real estate sign out front???

Hmmm, they posted on their Facebook just an hour ago...... https://www.facebook.com/pages/Divine-Swine/176329339090869

FYI - They are closed on Mondays.

Divine Swine appears to be closed?? Drove by last evening, just caught a fleeting glance but building appeared dark, parking lot empty and real estate sign out front???

It's OPEN. I ate there Easter Sunday for brunch. Solid b&g and good bacon.

That explains it then as it was Monday when I drove by...

Sad news, they have closed. The note on the door said that they were going to close for a few months to reorganize and remodel the kitchen. I know that recently they lost their chef.I have never eaten there because the restaurant was geared towards pork and I don't eat pork. I wish them well and hope they get whatever they need to do done.

I have never eaten there because the restaurant was geared towards pork and I don't eat pork.

Are you Jewish?

Are you Jewish?
No, Southern Baptist.

I don't recall an admonition in The Torah about eating pink pork sausage so I would guess it is more of a Prebyterian or Episcopalian thing.
Or maybe she posted that on a Friday?

(Personally, I'm cooking a couple of pork tenderloins on the grill tonight so I don't have a personal axe to grind either way. They are shrink wrapped so I know they are good.)

Sorry . . . Crossed Posts . . . =)

So is the bottom line simply this lil' piggy cried wee wee wee all the way home?


Fortunately, there be no bacon shortage elsewhere.

What a terrible presentation, when will people ever learn if your presentations sucks your food better make up for it.

No, Southern Baptist.

So you ain't Jewish, you just don't dig on swine, that's all?

Why not?

No surprise. Very little was done right and in the food business, that's a recipe for going out of business.

Sad to say the building is for sale, so I guess they aren't going to reopen.

FYI the owner of Divine Swine (Josh Valentine) will be on the upcoming season of Top Chef Seattle starting Nov. 7. He is now the pastry chef at a new restaurant in Dallas.