Generally are you impressed or disappointed with most restaurants?

If you are in a new place are you adventurous with your order or do you
order an old standby to gauge the place?

For me if I go to a new Italian place the first time around if it is
convenient to come back to I order the Spaghetti & Meatballs. My logic (if
I have any) is if they screw this up I ain't coming back for their veal
piccata.

How about you?

How do you gauge a new place?


--
Old Scoundrel

(AKA Dimitri)

Dimitri > wrote:

> For me if I go to a new Italian place the first time around if it is
> convenient to come back to I order the Spaghetti & Meatballs. My logic (if
> I have any) is if they screw this up I ain't coming back for their veal
> piccata.

Spaghetti and Meatballs is so... kid's menu.

At a new restaurant that I haven't researched, I have pretty good
luck asking the waitdroid or hostess what their top 2 or 3 dishes
are, or what the regulars come back for, and go from there.

-sw

On Tue, 8 Jul 2008 16:56:27 -0700, "Dimitri" >
wrote:

>How do you gauge a new place?

If it is still open in two years, we will try it.

Dimitri > wrote in message
...
> Generally are you impressed or disappointed with
> most restaurants?

I've reduced the number of times we head on out during the week
and weekend so those that I visit will tend to be the very ones
I am most familiar with and thus provide the best experience so
it'd be skewed towards the impressed end of the bell curve.

> If you are in a new place are you adventurous
> with your order or do you order an old standby
> to gauge the place?

If it's a new place, and I haven't read anything on it, I'll be
adventurous but not outrageous (pricing will guide me towards
moderation.) I like rewarding an adventurous hotside or
management by ordering off the daily specials, again a caveat,
as long as it's not outrageously priced ("market value" will
create some commentary.) If it's something mundane, I can
create that at home so unless I know the place is Da Bomb on
Pasta alla Carbonara, I won't order it.

Also, among my extended Clan, I'm the most adventurous when it
comes to dining out. I love visiting hole-in-the-walls, places
hidden in my Burg's less-tamed neighborhoods, and ma-and-pa
shops where some form of game (quail, deer, antelope, goose, or
duck) frequently appear.

My stand-bye or go-to order for a restaurant that bellows
"MEDITERRANEAN CUISINE" is lamb, though. Kabobs, shanks, chops
will immediately grab my attention. If on of these meals can be
made without issue, I will happily add it to Clan Ranger's
rotation.

The Ranger

"Dimitri" > wrote in message
...
> Generally are you impressed or disappointed with most restaurants?
>

Somewhere in the middle. The thing is, I hate going out to eat. I like my
own cooking,
and I would rather spend the money on something else.

Sqwertz wrote:

> Dimitri > wrote:
>
> > For me if I go to a new Italian place the first time around if it is
> > convenient to come back to I order the Spaghetti & Meatballs. My logic
(if
> > I have any) is if they screw this up I ain't coming back for their veal
> > piccata.
>
> Spaghetti and Meatballs is so... kid's menu.


And since it's a fairly simple dish if they can make it well, it's a decent
bet that the rest of the menu will be pretty acceptable, Steve...consider it
a "control dish" of sorts.

--
Best
Greg

In article >,
"Dimitri" > wrote:

> Generally are you impressed or disappointed with most restaurants?
>
> If you are in a new place are you adventurous with your order or do you
> order an old standby to gauge the place?
>
> For me if I go to a new Italian place the first time around if it is
> convenient to come back to I order the Spaghetti & Meatballs. My logic (if
> I have any) is if they screw this up I ain't coming back for their veal
> piccata.
>
> How about you?
>
> How do you gauge a new place?

If the restaurant has one or more reasonably priced signature dishes, I
will almost always order one of them. If its an ethnic restaurant, I
will try to order something that reflects the ethnicity of the
restaurant, but I am a bit of a picky eater so I don't always do that.
For example, a friend and I are going to a Burmese restaurant this
Sunday. I have been to this restaurant before, but my friend hasn't.
This restaurant, called Rangoon features Burmese food, but it also has
some Chines menu items. I will definitely order something Burmese there.

I usually avoid ordering a style of food at an ethnic restaurant that
the restaurant doesn't specialize in. For example, if I am in an Italian
restaurant, I will not order barbecued chicken if its on the menu. I did
that at one popular a pizza place in my parents' neighborhood a few
years ago. What I was served was a broiled boneless chicken breast
slathered with bottled barbecue sauce. The chicken was edible, but there
were lots of tastier items on that restaurant's menu.

In article >,
"Dimitri" > wrote:
> How do you gauge a new place?

Hmmm, making me think about this. I like pleasant and efficient service
to accompany reasonably edible food. I don't like "dear" or "Hon" from
waitstaff. "Ma'am" will do just fine, thanks. And I *really* don't
like, "What are we going to have tonight," or "How're we doing here?
Everything okay?" We? My response is generally, " We? I don't know
how you're doing, but I'm doing fine, thanks."
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

Dimitri wrote:

> Generally are you impressed or disappointed with most restaurants?
>
> If you are in a new place are you adventurous with your order or do you
> order an old standby to gauge the place?
>
> For me if I go to a new Italian place the first time around if it is
> convenient to come back to I order the Spaghetti & Meatballs. My logic
(if
> I have any) is if they screw this up I ain't coming back for their veal
> piccata.
>
> How about you?
>
> How do you gauge a new place?


I'm with you, order an old standby...

When I used to order Chinese carryout from a new place I'd order egg foo
young, sweet 'n sour pork, and a chow mein or chop suey. If they were done
well, they'd get my repeat business. Unfortunately, the standard - issue
Chinese carryout joints here on the North Side of Chicawgo are so abysmal
that I stopped ordering from these places several years ago. I can get
better and cheaper from more authentic Chinese BBQ places, Viet and Thai
joints, etc.


--
Best
Greg

Dimitri wrote:

> Generally are you impressed or disappointed with most restaurants?
>

It depends on the type of restaurants. If I want a quick cheap meal I go into a
greasy spoon with low expectations. If it is an expensive restaurant I set my
standards higher. If I am paying a good buck for a meal I expect a good meal.

> If you are in a new place are you adventurous with your order or do you
> order an old standby to gauge the place?

I look for something interesting on the menu.

> For me if I go to a new Italian place the first time around if it is
> convenient to come back to I order the Spaghetti & Meatballs. My logic (if
> I have any) is if they screw this up I ain't coming back for their veal
> piccata.
>

Spaghetti and meatballs is about the last thing I would go out to a restaurant
for.

I feel no obligation to check out new restaurants. When a new place opens
around here I am content to wait until I hear reports from other people.

Dimitri wrote:
>
> How do you gauge a new place?

Fried squid, if it's on the menu.

Sizzling rice soup, if it's Chinese.

I used to use carne asada taco or menudo
for a Mexican place, but I don't eat U.S.
beef anymore. Now, a pork taco or
chile relleno is my standard of comparison.

On Tue 08 Jul 2008 07:38:43p, Michael "Dog3" told us...

> "Gregory Morrow" >
> : in rec.food.cooking
>
>>
>> Sqwertz wrote:
>>
>>> Dimitri > wrote:
>>>
>>> > For me if I go to a new Italian place the first time around if it
>>> > is convenient to come back to I order the Spaghetti & Meatballs.
>>> > My logic
>> (if
>>> > I have any) is if they screw this up I ain't coming back for their
>>> > veal piccata.
>>>
>>> Spaghetti and Meatballs is so... kid's menu.
>>
>>
>> And since it's a fairly simple dish if they can make it well, it's a
>> decent bet that the rest of the menu will be pretty acceptable,
>> Steve...consider it a "control dish" of sorts.
>
> If the spaghetti and meat balls is the control dish I'll pass. That
> means lots of kids will soon follow. Bill Massa is a dear friend of mine
> and I'll never set foot in a Massa's Restaurant. Spaghetti and meatballs
> is their signature dish and so are the little neighborhood kids. Totally
> family oriented.



If only they could see him coming down the staircase at
> his home on Westminster Place.

What does this mean, Michael?

>
> Michael
>
>
>
--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/08(VIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cats must supervise the painting of
the guest room.
-------------------------------------------

Dimitri wrote:
> Generally are you impressed or disappointed with most restaurants?

I like eating in restaurants. I wouldn't say I'm "impressed",
necessarily, but I like eating new things, and I like being cooked for.
Also, since we can't afford to eat out often, it's usually either a
planned treat, or a refuge from a hard day, so there's an emotional
goodness about it, too.

>
> If you are in a new place are you adventurous with your order or do you
> order an old standby to gauge the place?

In restaurants, I almost always order something I haven't had before, if
such a thing is available. I think I've tried nearly everything on our
local little Thai place's menu, over the four years we've been going
there. (Another thing that will attract me is something I don't want to
be bothered cooking at home -- super-complicated dishes, raw fish/meat,
deep-fried things, etc.)

> For me if I go to a new Italian place the first time around if it is
> convenient to come back to I order the Spaghetti & Meatballs. My logic
> (if I have any) is if they screw this up I ain't coming back for their
> veal piccata.

Heh. I just try what sounds good, especially if I haven't had it before.
The last time I went to an Italian place, everyone was having pizza,
so I had pizza with them, but I also tried the carpaccio appetizer,
because I'd never had carpaccio before. It was pretty good.

Serene

--
"I think I have an umami receptor that has developed sentience." -- Stef

"Wayne Boatwright" > wrote:
>
> If only they could see him coming down the staircase at
>> his home on Westminster Place.
>
> What does this mean, Michael?
>
>>
>> Michael
>>

It means he floats down the stairs as though he is wearing a feather boa.

On Tue 08 Jul 2008 07:45:51p, Michael "Dog3" told us...

> Wayne Boatwright >
> 6.120: in
> rec.food.cooking
>
>> On Tue 08 Jul 2008 07:38:43p, Michael "Dog3" told us...
>>
>>> "Gregory Morrow" >
>>> : in
>>> rec.food.cooking
>>>
>>>>
>>>> Sqwertz wrote:
>>>>
>>>>> Dimitri > wrote:
>>>>>
>>>>> > For me if I go to a new Italian place the first time around if it
>>>>> > is convenient to come back to I order the Spaghetti & Meatballs.
>>>>> > My logic
>>>> (if
>>>>> > I have any) is if they screw this up I ain't coming back for
>>>>> > their veal piccata.
>>>>>
>>>>> Spaghetti and Meatballs is so... kid's menu.
>>>>
>>>>
>>>> And since it's a fairly simple dish if they can make it well, it's a
>>>> decent bet that the rest of the menu will be pretty acceptable,
>>>> Steve...consider it a "control dish" of sorts.
>>>
>>> If the spaghetti and meat balls is the control dish I'll pass. That
>>> means lots of kids will soon follow. Bill Massa is a dear friend of
>>> mine and I'll never set foot in a Massa's Restaurant. Spaghetti and
>>> meatballs is their signature dish and so are the little neighborhood
>>> kids. Totally family oriented.
>>
>>
>>
>> If only they could see him coming down the staircase at
>>> his home on Westminster Place.
>>
>> What does this mean, Michael?
>
> It means I know him too well. He is actually a good friend. I just don't
> eat at his restaurants.
>
> Michael
>
>
>
> Best license plate seen in a long time.
>
> ~ S CARGO ~
>
> To email - michael at lonergan dot us dot com
>

Ah, okay.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/08(VIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I'd rather have a bottle in front of
me than a frontal lobotomy.
-------------------------------------------

"Dimitri" > wrote in message
...
> Generally are you impressed or disappointed with most restaurants?
>
> If you are in a new place are you adventurous with your order or do you
> order an old standby to gauge the place?
>
> For me if I go to a new Italian place the first time around if it is
> convenient to come back to I order the Spaghetti & Meatballs. My logic
> (if I have any) is if they screw this up I ain't coming back for their
> veal piccata.
>
> How about you?
>
> How do you gauge a new place?


I gauge by the food, or course, but it won't be meatballs, it won't be steak
(unless it is a steakhouse). My wife make fantastic meatballs, and I make
a good steak so I never order things like that when eating out.

I'm always looking for something I don't easily get at home. I always check
the specials too.

I'm not impressed by a menu with 150 items either. I don't want to get the
same piece of frozen chicken with just a different sauce on it. One of my
favorite restaurants (and one of the best) usually has only three or four
items on the menu on a given day. One each of lamb, chicken, seafood, and,
or course, lamb. http://www.thegoldenlamb.com/ This is not just dinner,
it is an evening out with some entertainment, drinks on the deck, etc.

I'll try most anything one time. When traveling, even if I don't understand
the language enough to order I'll point to something on the menu and give it
a try.

How's this for adventure? I've made reservations at restaurants and told
them I want dinner for two with an appropriate bottle of wine. Let the chef
choose. I've gotten fantastic dinners like that. I'll do that for a
special occasion and on a weekday night, not a busy Saturday night. We
always gotten the best table, the best of the staff, and the best of food.
One place would give us a private room and we'd be treated like royalty.

cybercurious wrote:

> "Wayne Boatwright" > wrote:
> >
> > If only they could see him coming down the staircase at
> >> his home on Westminster Place.
> >
> > What does this mean, Michael?
> >
> >>
> >> Michael
> >>
>
> It means he floats down the stairs as though he is wearing a feather boa.
>


I knew a *** McDonnell - Douglas engineer in St. Louis who lived in a big
'ole restored Victorian and used to get dressed up in drag and make a grand
entrance down his elaborate staircase, cyberpussy...it's HARD work designing
the landing gear for those F - 16's, donchyaknow. AND your tax dollars
helped pay for his gowns and other diaphanous fripperies...

Isn't being queer so wonderfully ECLECTIC, cyberpussy...???

A real pity you can't join our exclusive cabal, lol...


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

On Tue 08 Jul 2008 09:13:51p, Michael "Dog3" told us...

> "Gregory Morrow" >
> m: in rec.food.cooking
>>
>> I knew a *** McDonnell - Douglas engineer in St. Louis who lived in a
>> big 'ole restored Victorian and used to get dressed up in drag and
>> make a grand entrance down his elaborate staircase, cyberpussy...it's
>> HARD work designing the landing gear for those F - 16's, donchyaknow.
>> AND your tax dollars helped pay for his gowns and other diaphanous
>> fripperies...
>>
>> Isn't being queer so wonderfully ECLECTIC, cyberpussy...???
>>
>> A real pity you can't join our exclusive cabal, lol...
>
> And cyber can't deal with it I suppose. What about the Bush heir that
> lived behind me ? OMG... such parties he had. His boyfriend met his
demise
> at the father's hand. Hand gun that is.
>
> Micael <- has gossip
>

Cyberpussy can't deal with much of anything, not to mention anything ***.
I'm sure she despises all of us who happen to be.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/08(VIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Always remember you're unique, just
like everyone else! - K. L Clark
-------------------------------------------

"Dimitri" > wrote in message
...
> Generally are you impressed or disappointed with most restaurants?
>
> If you are in a new place are you adventurous with your order or do you
> order an old standby to gauge the place?
>
> For me if I go to a new Italian place the first time around if it is
> convenient to come back to I order the Spaghetti & Meatballs. My logic
> (if I have any) is if they screw this up I ain't coming back for their
> veal piccata.
>
> How about you?
>
> How do you gauge a new place?
> --
> Old Scoundrel
>
> (AKA Dimitri)

I have to say, I think I am more often disappointed than impressed, sadly.
But hey, that's what makes it all the more special when you find a real
treasure, right? ;-)

I'm with you on the Italian places...if you can't get spaghetti right,
there's no hope. Also, it's the best way to check out the red sauce, since
I'm finicky about that ;-) My sister in law came over one evening wanting
to try an Italian place about 1/2 mile from me that she'd read a good review
on. Wow, that was bad. The tomato sauce is *sweet*. I don't mean the
natural just-a-hint sweetness of a good tomato sauce...I mean
oh-my-god-this-is-dessert! sweet. <shudder> And what's more, they did it on
purpose! None of us could eat it.

Sometimes I go to a place to try something specific...say, if someone
recommended something they thought I'd like..and then there are times when
my husband and I go to a new place and get something new just to try it.

kimberly

"Michael "Dog3"" > wrote in message
. ..
> "Gregory Morrow" >
> : in rec.food.cooking
>
>>
>> Sqwertz wrote:
>>
>>> Dimitri > wrote:
>>>
>>> > For me if I go to a new Italian place the first time around if it
>>> > is convenient to come back to I order the Spaghetti & Meatballs.
>>> > My logic
>> (if
>>> > I have any) is if they screw this up I ain't coming back for their
>>> > veal piccata.
>>>
>>> Spaghetti and Meatballs is so... kid's menu.
>>
>>
>> And since it's a fairly simple dish if they can make it well, it's a
>> decent bet that the rest of the menu will be pretty acceptable,
>> Steve...consider it a "control dish" of sorts.
>
> If the spaghetti and meat balls is the control dish I'll pass. That
> means lots of kids will soon follow. Bill Massa is a dear friend of mine
> and I'll never set foot in a Massa's Restaurant. Spaghetti and meatballs
> is their signature dish and so are the little neighborhood kids. Totally
> family oriented. If only they could see him coming down the staircase at
> his home on Westminster Place.
>
> Michael
>

There are very few Italian places that don't offer spaghetti...it doesn't
necessarily follow that there will be alot of children there. Just head to
Little Italy here to see that in action :-)

kimberly

On Tue 08 Jul 2008 10:01:00p, Gregory Morrow told us...

>
> Wayne Boatwright wrote:
>
>> On Tue 08 Jul 2008 09:13:51p, Michael "Dog3" told us...
>>
>> > "Gregory Morrow" >
>> > m: in
>> > rec.food.cooking
>> >>
>> >> I knew a *** McDonnell - Douglas engineer in St. Louis who lived in
>> >> a big 'ole restored Victorian and used to get dressed up in drag and
>> >> make a grand entrance down his elaborate staircase,
>> >> cyberpussy...it's HARD work designing the landing gear for those F -
>> >> 16's, donchyaknow. AND your tax dollars helped pay for his gowns and
>> >> other diaphanous fripperies...
>> >>
>> >> Isn't being queer so wonderfully ECLECTIC, cyberpussy...???
>> >>
>> >> A real pity you can't join our exclusive cabal, lol...
>> >
>> > And cyber can't deal with it I suppose. What about the Bush heir
>> > that lived behind me ? OMG... such parties he had. His boyfriend met
>> > his demise at the father's hand. Hand gun that is.
>> >
>> > Micael <- has gossip
>> >
>>
>> Cyberpussy can't deal with much of anything, not to mention anything
>> ***. I'm sure she despises all of us who happen to be.
>
>
> Well, we could all chip in and buy her a strap - on, Wayne, but it would
> prolly fall off...
>
> <chuckle>
>

LOL!

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/08(VIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Close counts in horseshoes, hand
grenades, and thermonuclear war.
-------------------------------------------

Wayne Boatwright wrote:

> On Tue 08 Jul 2008 09:13:51p, Michael "Dog3" told us...
>
> > "Gregory Morrow" >
> > m: in rec.food.cooking
> >>
> >> I knew a *** McDonnell - Douglas engineer in St. Louis who lived in a
> >> big 'ole restored Victorian and used to get dressed up in drag and
> >> make a grand entrance down his elaborate staircase, cyberpussy...it's
> >> HARD work designing the landing gear for those F - 16's, donchyaknow.
> >> AND your tax dollars helped pay for his gowns and other diaphanous
> >> fripperies...
> >>
> >> Isn't being queer so wonderfully ECLECTIC, cyberpussy...???
> >>
> >> A real pity you can't join our exclusive cabal, lol...
> >
> > And cyber can't deal with it I suppose. What about the Bush heir that
> > lived behind me ? OMG... such parties he had. His boyfriend met his
> demise
> > at the father's hand. Hand gun that is.
> >
> > Micael <- has gossip
> >
>
> Cyberpussy can't deal with much of anything, not to mention anything ***.
> I'm sure she despises all of us who happen to be.


Well, we could all chip in and buy her a strap - on, Wayne, but it would
prolly fall off...

<chuckle>

--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

Michael "Dog3" wrote:

> "Gregory Morrow" >
> m: in rec.food.cooking
> >
> > I knew a *** McDonnell - Douglas engineer in St. Louis who lived in a
> > big 'ole restored Victorian and used to get dressed up in drag and
> > make a grand entrance down his elaborate staircase, cyberpussy...it's
> > HARD work designing the landing gear for those F - 16's, donchyaknow.
> > AND your tax dollars helped pay for his gowns and other diaphanous
> > fripperies...
> >
> > Isn't being queer so wonderfully ECLECTIC, cyberpussy...???
> >
> > A real pity you can't join our exclusive cabal, lol...
>
> And cyber can't deal with it I suppose. What about the Bush heir that
> lived behind me ? OMG... such parties he had. His boyfriend met his demise
> at the father's hand. Hand gun that is.
>
> Micael <- has gossip


STL is kinda "southern small town" that way...lotsa drama if you scratch the
surface. Rather "gothic"...


--
Best
Greg

"Dimitri" > ha scritto nel messaggio
...
> Generally are you impressed or disappointed with most restaurants?
>
> If you are in a new place are you adventurous with your order or do you
> order an old standby to gauge the place?
>
> For me if I go to a new Italian place the first time around if it is
> convenient to come back to I order the Spaghetti & Meatballs. My logic
> (if I have any) is if they screw this up I ain't coming back for their
> veal piccata.
>
> How about you?
>
> How do you gauge a new place?
> Old Scoundrel

From my POV if that were on the menu I wouldn't go in the first time. It
would be owned by a foreigner!

"Wayne Boatwright" > wrote>
> Cyberpussy can't deal with much of anything, not to mention anything ***.
> I'm sure she despises all of us who happen to be.
>

Yes, you're an idiot all right. ) )

Carry on.

"Giusi" > wrote

> From my POV if that were on the menu I wouldn't go in the first time. It
> would be owned by a foreigner!
>



The most attractive thing about restaurants to me is that they serve things
I don't often make.

On Tue, 8 Jul 2008 16:56:27 -0700, "Dimitri" >
wrote:

>Generally are you impressed or disappointed with most restaurants?
>
>If you are in a new place are you adventurous with your order or do you
>order an old standby to gauge the place?

Guess I'm adventurous.

>
>For me if I go to a new Italian place the first time around if it is
>convenient to come back to I order the Spaghetti & Meatballs. My logic (if
>I have any) is if they screw this up I ain't coming back for their veal
>piccata.

I'd order piccata over spaghetti every time, not as a gauge but
because I like it better. Piccata is pretty hard to screw up too.
>
>How about you?
>
>How do you gauge a new place?

I read the menu and take my best shot. Dive in and order. If it
sounds good, I'll go for it.... I usually order something I don't make
at home (no matter how simple). What I hate is a menu that goes on
for days. Limit the choices and make each one well. Make a new menu
daily, but *limit* the choices.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Dimitri" > wrote:
>> How do you gauge a new place?
>
> Hmmm, making me think about this. I like pleasant and efficient service
> to accompany reasonably edible food. I don't like "dear" or "Hon" from
> waitstaff. "Ma'am" will do just fine, thanks. And I *really* don't
> like, "What are we going to have tonight," or "How're we doing here?
> Everything okay?" We? My response is generally, " We? I don't know
> how you're doing, but I'm doing fine, thanks."
> --
> -Barb, Mother Superior, HOSSSPoJ
> rec.food.cooking
> Preserved Fruit Administrator
> "Always in a jam. Never in a stew." - Evergene

God people are picky. Isn't it enough that the serving staff doesn't act
overworked and uncaring even though, in reality, they almost always are?

cyberDUH blabbles:

> "Giusi" > wrote
>
> > From my POV if that were on the menu I wouldn't go in the first time.
It
> > would be owned by a foreigner!
> >
>
>
>
> The most attractive thing about restaurants to me is that they serve
things
> I don't often make.


Which is good because if they served your type of "cooking" they'd *very*
quickly be outta bizness, cyberpussie...run right outta town, in fact.

<chuckle>


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

Melba's Jammin' wrote:
>
> Hmmm, making me think about this. I like pleasant and efficient service
> to accompany reasonably edible food. I don't like "dear" or "Hon" from
> waitstaff. "Ma'am" will do just fine, thanks. And I *really* don't
> like, "What are we going to have tonight," or "How're we doing here?
> Everything okay?" We? My response is generally, " We? I don't know
> how you're doing, but I'm doing fine, thanks."


I forget what part of the country you're in. Those familiarities would
strike me as rude where I am now in New England, but when I lived in New
Orleans, they were common. I was used to be calling babe or hon in
restaurants, and I kind of liked it. I'd call it a cultural difference.


The one I'm getting used to now is informally calling groups of young
women "guys." I hated it when I first heard it. Now I like it and use
it myself.


--Lia

On Wed, 09 Jul 2008 04:20:01 GMT, Wayne Boatwright
> wrote:

>On Tue 08 Jul 2008 09:13:51p, Michael "Dog3" told us...
>
>> "Gregory Morrow" >
>> m: in rec.food.cooking
>>>
>>> I knew a *** McDonnell - Douglas engineer in St. Louis who lived in a
>>> big 'ole restored Victorian and used to get dressed up in drag and
>>> make a grand entrance down his elaborate staircase, cyberpussy...it's
>>> HARD work designing the landing gear for those F - 16's, donchyaknow.
>>> AND your tax dollars helped pay for his gowns and other diaphanous
>>> fripperies...
>>>
>>> Isn't being queer so wonderfully ECLECTIC, cyberpussy...???
>>>
>>> A real pity you can't join our exclusive cabal, lol...
>>
>> And cyber can't deal with it I suppose. What about the Bush heir that
>> lived behind me ? OMG... such parties he had. His boyfriend met his
>demise
>> at the father's hand. Hand gun that is.
>>
>> Micael <- has gossip
>>
>
>Cyberpussy can't deal with much of anything, not to mention anything ***.
>I'm sure she despises all of us who happen to be.

She despises some of us who aren't. I find it hard to believe that
anyone who posts so much hate on usenet isn't hateful in real life.

Lou

Lou Decruss wrote:

> On Wed, 09 Jul 2008 04:20:01 GMT, Wayne Boatwright
> > wrote:
>
> >On Tue 08 Jul 2008 09:13:51p, Michael "Dog3" told us...
> >
> >> "Gregory Morrow" >
> >> m: in
rec.food.cooking
> >>>
> >>> I knew a *** McDonnell - Douglas engineer in St. Louis who lived in a
> >>> big 'ole restored Victorian and used to get dressed up in drag and
> >>> make a grand entrance down his elaborate staircase, cyberpussy...it's
> >>> HARD work designing the landing gear for those F - 16's, donchyaknow.
> >>> AND your tax dollars helped pay for his gowns and other diaphanous
> >>> fripperies...
> >>>
> >>> Isn't being queer so wonderfully ECLECTIC, cyberpussy...???
> >>>
> >>> A real pity you can't join our exclusive cabal, lol...
> >>
> >> And cyber can't deal with it I suppose. What about the Bush heir that
> >> lived behind me ? OMG... such parties he had. His boyfriend met his
> >demise
> >> at the father's hand. Hand gun that is.
> >>
> >> Micael <- has gossip
> >>
> >
> >Cyberpussy can't deal with much of anything, not to mention anything ***.
> >I'm sure she despises all of us who happen to be.
>
> She despises some of us who aren't. I find it hard to believe that
> anyone who posts so much hate on usenet isn't hateful in real life.
>


She's like a l'il girl who acts all obnoxious because she is infatuated with
some of us boys and wants our attentions. I bet she whispers secrets, keeps
a diary, plays hopscotch, wears her roller skate key around her neck, and is
hung up on horses...

[well, mayhaps it's best not to think about the latter, lol...]


--
Best
Greg

On Tue, 8 Jul 2008 16:56:27 -0700, "Dimitri" >
wrote:

>Generally are you impressed or disappointed with most restaurants?

Generally disappointed, so we do't go out very often.

>If you are in a new place are you adventurous with your order or do you
>order an old standby to gauge the place?

That would depend totally on the type of place it is.
>
>For me if I go to a new Italian place the first time around if it is
>convenient to come back to I order the Spaghetti & Meatballs. My logic (if
>I have any) is if they screw this up I ain't coming back for their veal
>piccata.

I'd order cavatelli and a small pizza.

>How about you?

When I'm seated I look at what others are eating, ask the server what
their favorites are, look at the daily specials, and trust my nose.

If it's a Greek corner diner I'll often order liver and onions because
I don't make it at home, and I love it. If there's fish on the
specials menu, and the place smells good I'll try that. (If it's
Friday or Saturday). I make fish a lot, but I'm always willing to try
something new. One thing I'll never order is ribs unless I'm in a rib
place.

>How do you gauge a new place?

If I want to go back.

Lou

"Julia Altshuler" > wrote in message
...
> Melba's Jammin' wrote:
>> Hmmm, making me think about this. I like pleasant and efficient service
>> to accompany reasonably edible food. I don't like "dear" or "Hon" from
>> waitstaff. "Ma'am" will do just fine, thanks. And I *really* don't
>> like, "What are we going to have tonight," or "How're we doing here?
>> Everything okay?" We? My response is generally, " We? I don't know how
>> you're doing, but I'm doing fine, thanks."
>
>
> I forget what part of the country you're in. Those familiarities would
> strike me as rude where I am now in New England, but when I lived in New
> Orleans, they were common. I was used to be calling babe or hon in
> restaurants, and I kind of liked it. I'd call it a cultural difference.
>
>
> The one I'm getting used to now is informally calling groups of young
> women "guys." I hated it when I first heard it. Now I like it and use it
> myself.
>
>
> --Lia

I was in a restuarant in Oklahoma and the waitress called me "sweet lady."
She was just super chipper and friendly to everybody in the place though.

Ms P

Dimitri > wrote:
> Generally are you impressed or disappointed with most restaurants?

Neither. Most seem pretty average, but not *bad*. There are a few
gems and a few duds. One place that used to be pretty good and never
crowded (a real feature on football weekends around here) changed
owners and names a couple times in recent years. Now the latest
incarnation has good tasting food, but doesn't seem to be able to
serve it hot. We've given up on them.

One of my favorites is a bar located above an upscale seafood place.
It's owned by the same family, and the cooks are the same, but the
bar serves more basic fare and is *much* cheaper. The special is
always good and frequently great.

> If you are in a new place are you adventurous with your order or do you
> order an old standby to gauge the place?

The only real standby "test dish" for me is Shrimp with Lobster Sauce
in a Chinese restaurant. If they get that right, they usually get
other stuff right. The downside is that bad Shrimp with Lobster Sauce
can be pretty vile.

> For me if I go to a new Italian place the first time around if it is
> convenient to come back to I order the Spaghetti & Meatballs. My logic (if

For Italian I'd go for Veal Parmesian or Baked Ziti, those seem like
better test cases than spaghetti.

Bill Ranck
Blacksburg, Va.

In article >,
"The UnInmate" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "Dimitri" > wrote:
> >> How do you gauge a new place?
> >
> > Hmmm, making me think about this. I like pleasant and efficient service
> > to accompany reasonably edible food. I don't like "dear" or "Hon" from
> > waitstaff. "Ma'am" will do just fine, thanks. And I *really* don't
> > like, "What are we going to have tonight," or "How're we doing here?
> > Everything okay?" We? My response is generally, " We? I don't know
> > how you're doing, but I'm doing fine, thanks."
> > --

> God people are picky.

Ya think? I don't like undue familiarity. I don't like children not
related to me to call me (or other adults) by my first name unless
invited to do so‹I prefer Mrs. Schaller; and I don't like waitstaff to
call me Hon thinking it's going to impart a warm and fuzzy feeling in
me, especially if I've never set foot in the place before. Shoot me.
I'm a throwback to the way I was raised.

> Isn't it enough that the serving staff doesn't act
> overworked and uncaring even though, in reality, they almost always are?

Sure, so why muddy it up with terms of false endearment to a stranger?
The "we" thing is too much like a kindergarten teacher speaking to a
slow pupil.
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

"Sqwertz" > wrote in message
...
> Dimitri > wrote:
>
>> For me if I go to a new Italian place the first time around if it is
>> convenient to come back to I order the Spaghetti & Meatballs. My logic
>> (if
>> I have any) is if they screw this up I ain't coming back for their veal
>> piccata.
>
> Spaghetti and Meatballs is so... kid's menu.


Not really- you then understand 4 elements:

1. How well they cook the pasta (Al dente or mush)
2. The quality of the sauce. Too Thick, runny, chunky, piquant,
temperature,salt, etc. made with meat or marinara out of an industrial can.
3. The texture and quality of the meat and meat mixture. Were the meat
balls fried first or just thrown in some sauce to simmer. Is it just meat
or is there pork & parsley and herbs.
4. Was the pasta pre-cooked and just warmed before service.
5. Finally is the cheese they serve pre-grated cardboard from Smart &
Final or are they using the real stuff.

You can tell a lot from the kids dish.

IMHO it's better to test with the lowest common detonator than the highest
priced item on the menu.


--
Old Scoundrel

(AKA Dimitri)

Dimitri wrote:
> Generally are you impressed or disappointed with most restaurants?
>
> If you are in a new place are you adventurous with your order or do you
> order an old standby to gauge the place?
>
> For me if I go to a new Italian place the first time around if it is
> convenient to come back to I order the Spaghetti & Meatballs. My logic
> (if I have any) is if they screw this up I ain't coming back for their
> veal piccata.
>
> How about you?
>
> How do you gauge a new place?


I've been reading the various strategies for sizing up new restaurants
with interest. It never occurred to me to have one. When choosing a
restaurant, I look at the menu in the window and general decor. If
there's something on the menu that looks like something I'd like to eat,
I give it a try. Once inside, I order what I most feel like eating at
that moment. No sense getting the mushroom, arugula and chevre crepe
(which I love) when I really feel like having a Caesar salad (which is
ordinary). When the food arrives, I judge the restaurant by how good
the food is.


I'm rarely impressed OR disappointed with restaurants. Most are good
enough to return to but nothing to write home about. Mostly we choose
restaurants by what part of town we're in.


--Lia

"Dimitri" > wrote in message
...
> Generally are you impressed or disappointed with most restaurants?
>
> If you are in a new place are you adventurous with your order or do you
> order an old standby to gauge the place?
>
> For me if I go to a new Italian place the first time around if it is
> convenient to come back to I order the Spaghetti & Meatballs. My logic
> (if I have any) is if they screw this up I ain't coming back for their
> veal piccata.
>
> How about you?
>
> How do you gauge a new place?
>
>
> --
> Old Scoundrel
>
> (AKA Dimitri)


I would say I'm not generally either one. Sometimes I'm impressed,
sometimes disappointed.

If there was a new Italian place around here it would be a good two months
or more before you could get in without at least an hour's wait time. By
that time I would know several people that had been or knew people that had
been and would know what people are raving about.

Since in this part of the world most of the restuarants are either fast food
or mom & pops the general gauge is the chicken fried steak or the hot roast
beef.

The only place you'll get a fresh steamed vegetable is Applebee's though.
They're one of only two big chains in this area. There's an IHop under
construction right now so we'll have three big chains by fall.

Ms P

"Melba's Jammin'" > wrote in message
...
> In article >,
> "The UnInmate" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >,
>> > "Dimitri" > wrote:
>> >> How do you gauge a new place?
>> >
>> > Hmmm, making me think about this. I like pleasant and efficient
>> > service
>> > to accompany reasonably edible food. I don't like "dear" or "Hon" from
>> > waitstaff. "Ma'am" will do just fine, thanks. And I *really* don't
>> > like, "What are we going to have tonight," or "How're we doing here?
>> > Everything okay?" We? My response is generally, " We? I don't know
>> > how you're doing, but I'm doing fine, thanks."
>> > --
>
>> God people are picky.
>
> Ya think? I don't like undue familiarity. I don't like children not
> related to me to call me (or other adults) by my first name unless
> invited to do so > call me Hon thinking it's going to impart a warm and
> fuzzy feeling in
> me, especially if I've never set foot in the place before. Shoot me.
> I'm a throwback to the way I was raised.
>
>> Isn't it enough that the serving staff doesn't act
>> overworked and uncaring even though, in reality, they almost always are?
>
> Sure, so why muddy it up with terms of false endearment to a stranger?
> The "we" thing is too much like a kindergarten teacher speaking to a
> slow pupil.

You make good points. I just don't attach as much importance to little
details of casual speech, same way as when I used to correct people's
grammar they'd scream "who cares?!" I _am_ wondering why everything's
suddenly in italics.