Today, I’m giving the dubious honor of bad chain to Recovery Sports Grill. The concept started in Albany with a single location across the street from Albany Med as The Recovery Room. It has since expanded to eight locations in the immediate area, and is expanding west—there’s one in Amsterdam and one near Turning Stone Casino in Verona—and south with locations in New Jersey, Virginia, West Virginia, and Florida.
Congratulations Albany! You are the progenitor of your very own bad chain. We have supported and enabled an expanding empire of uninspired pub fare and its ubiquitous “throw a bunch of crap on the wall along with lots of giant TVs” ambiance. Yes, folks, our beloved Captial Region has unleashed a bad chain on an unsuspecting world. May God have mercy on us.
Continue reading “Bad Chain Restauants XII – In Recovery”
There’s an ad that’s been running on TV recently claiming 40% of all food in the United States is wasted. That’s significant. Then I was reading a food blog the other day, and the author quotes that number on her blog, as though it’s a fact. I decided to investigate a little.
As the saying goes: There are lies, damn lies, and statistics.
According to the Save The Food
campaign, a household of four ‘wastes’ half that number (20%) or a whopping 20 lbs of food a month. [EDIT: This is wrong. See my comment below.]
That sounds like a lot. But if we break it down, it’s not all that much. Each of those members is throwing away 5 lbs (or 80 ounces) of food a month. Doing quick, third-grade level math, each person is supposedly ‘wasting’ 2.6 ounces of food a day.
I drop more than three ounces of food on my lap while eating some days.
Of course, we’re assuming these numbers are not inflated. And if you think do-gooders don’t exaggerate to help their cause du jour, I’ve got a bridge I want to sell you. And I also have some great ocean front property in Arizona I need to unload.
Continue reading “Waste Not Want Not”
This past Sunday I had the pleasure to stop into Taqueria GDL in Glens Falls. I’ve already blogged about their excellent tacos. GDL is special, and they’re doing good stuff. I love the place. But they’re not perfect, and that point was driven home to me Sunday when I placed my order. The gentleman that waited on me, who I’m pretty sure is the owner, asked me if I wanted cilantro on my tacos.
Why would a transplanted Mexican making authentic Mexican food ask if I want cilantro on my tacos? Cilantro is de rigueur on tacos. It’s equivalent to asking if I want salt on my fries. That is unless you’ve eaten at too many Tex-Mex, or what are really Ameri-Mex, pseudo-Mexican restaurants. It’s likely too many customers complained after being served tacos adorned with the yummy green herb, and he’s acquiescing to their misguided request.
Shame on you cilantro haters. You’re ruining it for the rest of us.
Continue reading “You’re Doing it Wrong II – You’re Ruining it for the Rest of Us”
Yes, I love Five Guys. You might even suggest I’m obsessed with the chain, and as such I have strong opinions about them. But it’s more than just good feelings; there are very good reasons why Five Guys is unique and the “best” burger chain in America…
Continue reading “Death by Cheeseburger VI – Five Guys is the Best Burger Chain in America”
Is there any burger joint more American than McDonald’s? Is there any restaurant more American than McDonald’s? No way, I say. McDonald’s is the very definition of Americana in my mind. And is there any American who hasn’t eaten at least once at McDonald’s? Perhaps, but I have no doubt they’re a small minority.
A few days ago, I received a phone call from The Profussor, a.k.a., Daniel Berman, proprietor of FUSSYlittleBLOG. It was related to a Yelp event I was hosting, but after dealing with that business, he asked me if I’d be interested in relieving him of a partially used bottle of McDonald’s Big Mac Special Sauce. An official, limited edition, numbered bottle of Big Mac Special Sauce.
Heck yes, I would!
Continue reading “Bad Chain Restaurants XI – Cloning the Big Mac”
This past Saturday was the second annual Schenectady Soup Stroll. Twenty Five restaurants and bars sold 3 oz samples of soup from noon to five, for one dollar each. My wife and I partook in the soup festivities last year, and it was a lot of fun. It’s a blast walking around downtown sipping and slurping soup and imbibing in a drink or two. We got full and ran out of gas after only six samples, (though I probably could’ve eaten one or two more).
Yelp was a sponsor of the event, and Daniel B., Albany’s local Yelp representative, was tasked to field a judging team of himself and two others, and when he sent out an announcement requesting volunteers, I jumped at the chance to be a judge. This is going to be a hoot, I thought.
Then after I committed to doing it, I had a change of mind. Why would I want to force myself to eat 25 portions of soup? That’s a lot of soup to eat in the span of a few hours. I got sick just thinking about it. But I didn’t back out, and I’m still beside myself that I was able to eat all twenty five soups, chowders, and bisques. The walking helped. We hoofed it from restaurant to restaurant, and it took nearly four and a half hours to complete the task.
Here’s another problem. Food tastes better when you’re hungry. We all know this, and my fear was that as the afternoon wore on, I’d get fatigued and not be able to accurately judge the food. Thankfully that didn’t happen, and as the end of the tasting drew near, I was very full, but I still enjoyed the soup. I enjoyed the good ones anyway.
And there were indeed some good ones and surprisingly, some awful ones. But instead of getting into the individual soups, I’m going to give you a high-level view of my thoughts on the commonalities I noticed. When you eat 25 soups back to back, some trends and themes emerge.
Continue reading “Slurping and Scoring 25 Soups in Schenectady”
Donna’s is the new Italian-American addition to Vic Christopher and Heather LaVine’s growing empire.
Typically, the opening of an Italian-American restaurant would draw disinterested yawns. But Donna’s is not typical. Donna’s to my knowledge is the first time a talented, top local chef has headed the kitchen of an Italian-American joint. Chef Nick Ruscitto is the brain behind Peck’s Arcade, which is arguably one of the best restaurants in the Capital District. He’s left his post at Peck’s and moved about a mile southeast to head the kitchen at Donna’s. And it’s a big deal.
I’m not Italian, but my step-father (whom my mother married in 1976 when I was just 10) is a first generation Italian, a stowaway on a boat, arriving in America after the war. My wife is half Italian, her father a second generation Italian. My best friend during my pre-teen and teen years was Italian, his parents’ first generation Italian’s with a discernable accent. I’m no stranger to Italian home cooking or Italian-American culture. I take Italian food and culture seriously and consider myself an adopted Italian.
I have a love-hate relationship with Italian-American restaurants. They are bastions of comfort food, and I love comfort food. But they also mostly suck, and I don’t say that lightly. They’re all the same, and it’s not a good sameness. They serve a too thick, and too sweet, overcooked, Italian ‘gravy,’ that tastes more like burnt tomato paste than tomatoes. Giant, sprawling menus often topping more than four dozen dishes. Huge portions that make even the biggest eater blush. And creativity? There is none. The dishes haven’t changed in decades. Most IA restaurants have both feet firmly planted in 1970’s gastronomy when an iceberg lettuce based salad was considered haute cuisine. And don’t get me started on the crappy so-called “Italian” bread they all serve.
Continue reading “Donna’s Matters”
I’m starting a new series on the blog that I’m calling “You’re doing it wrong”. My goal is to correct the record for dishes that are generally executed poorly, made lazily, or are just plain wrong.
This is actually the second post in the series. My post months back lamenting that most restaurants don’t execute risotto properly, titled “Risotto is not Rice with Stuff in it” was the first and the genesis of this idea.
Today, I’m complaining about omelettes. And in honor of the risotto post, this piece could also be titled “Omelettes are not Eggs with Stuff in Them.”
Continue reading “You’re doing it wrong – Omelettes”
I just had the blandest meal I can remember eating in a long time.
The dull dinner came about as a gift of sorts from my wife’s employer. In place of a Christmas party, my wife’s company instead gave everyone in her office a restaurant gift card. It’s a nice gesture, and we were looking forward to a night out on her company’s dime. The card arrived in the mail yesterday, and to my dismay, it was a Darden gift card.
Darden is the parent company of no less than eight restaurant chains (seven actually—I’ll explain in a moment). Eight restaurants are enough to choose from, and of those eight, a few are upscale, and the food is excellent. But only two of the eight Darden chains are local to the Albany area, and none of the other six are within a two-hour drive. The two that are local to Albany are the worst of the bunch, Olive Garden, and Red Lobster.
Continue reading “Bad Chain Restaurants X – Dread Lobster”
No, this post is not about politics. As George Bush the elder once said, “Not gonna do it. Wouldn’t be prudent.”
This post is about an experience my wife and I had the other night. It’s about a “stuff happens” moment that was initially handled poorly and my thoughts about how it could have been handled better.
I won’t mention the name of the establishment; it’s not relevant to the story. This could’ve happened anywhere, at most any restaurant. It was a local, sit-down full-service restaurant that is very much like a “better” chain, in the vain of casual dining similar to Cheesecake Factory, or Bonefish Grill, etc., and it has to do with the length of time we waited for our meals to come to the table. For context, I think it’s reasonable to expect that you should be eating within 20-25 minutes after being seated.
Continue reading “The Politics of Apologizing”