What's a chicken parm?
Is that the one where most restaurants take the McChicken patty off and throw cheese on it?
I am nothing if not a man of the people
debateable
I roll my eyes out of my head when the classical music station plays Camille Saint-Saens (which it seemingly does every. single. day.) and I suddenly lose my democratic credentials. The game done changed y'all.
I still like The Egyptian :yeshrugspoiler (click to show/hide)I'll still even take some of the Animaux over damned Vivaldi or the endless bombardment of Schuberts :yeshrug[close]
You are not a man of the people.
I've never even heard of chicken parmigiana until this thread.
Be obsessed with meat, brehs.
I've never even heard of chicken parmigiana until this thread.
Be obsessed with meat, brehs.
There's two things I never order anymore, Chicken Alfredo and Chicke Parm. Because I am always disappointed.
goddamnit you willingly eat something called soylent so I will hear absolutely no chicken parm badmouthing
I hear Big Jumbo's mom makes a pretty good parm.
What's a chicken parm?
Is that the one where most restaurants take the McChicken patty off and throw cheese on it?
chicken alfredo is usually okay. i'm not sure I've ever had a chicken alfredo that was either particularly good or particularly bad.
goddamnit you willingly eat something called soylent so I will hear absolutely no chicken parm badmouthing
I'm not badmouthing the dish but the dish at restaurants. I could have just as easily picked spaghetti and meatballs (anything with a ragu that doesn't contain an unusual meat, really) or fettuccine alfredo.
There is a semi popular Italian place in Venice (California) called C&O Trattoria that tells you on the menu it uses BARILLA products. Barilla is the shit that's like 1 step up from store brand. Somehow this place costs on average like $12+ for a dish you could make at home for less than $5.
http://www.cotrattoria.com/
http://www.yelp.com/biz/c-and-o-trattoria-marina-del-rey
There is a semi popular Italian place in Venice (California) called C&O Trattoria that tells you on the menu it uses BARILLA products. Barilla is the shit that's like 1 step up from store brand. Somehow this place costs on average like $12+ for a dish you could make at home for less than $5.
http://www.cotrattoria.com/
http://www.yelp.com/biz/c-and-o-trattoria-marina-del-rey
:dead :dead :dead
e: knowing LA it probably has an explicit dress code too :dead
Consecutive episodes of Restaurant: Impossible with Italian restaurants. :neogaf
Maybe PD is onto something with this Olive Garden staning. :ohhh
Consecutive episodes of Restaurant: Impossible with Italian restaurants. :neogaf
Maybe PD is onto something with this Olive Garden staning. :ohhh
Watching Restaurant:Impossible with a tablet is the best. While you are watching the show, you can google the place. Read all the horrible Yelp! reviews and then read about it's eventual closing 8-12 months after the show was there. It makes the "happy" ending they spin on every show seem even more tragic.
More and more I find myself aligning with vulvarai on things.
:'(
When a small business gets in the hole on payroll taxes it's (in my limited experience) almost always an irreversible death knell as it demonstrates both bad cash flow and bad management at a fundamental level.
People who start restaurants tend to be the "this is my dream, I'ma make it happen because reasons" type. No practical experience whatsoever. I dated a woman who was trying to open her own restaurant and I offered to help her come up with a business plan and she was all "oh I don't need one."Thanks man.
:gurl
Goodnight Squiddy.goodnight, sweet squiddy, and flights of squiddy sing thee to thy rest
When a small business gets in the hole on payroll taxes it's (in my limited experience) almost always an irreversible death knell as it demonstrates both bad cash flow and bad management at a fundamental level.
That show must be like accounting porn for you. All those businesses that don't even have a balance sheet or any idea what their food costs are.
For some of those businesses, the owners don't even have previous management or restaurant experience. What were you thinking?!