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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Mike Van Pelt > wrote:
> I have since laid down the law: No I Will Not Enter A Sizzler. > If You Must Go There Take Me Home First. The Sizzler chain went Chapter 11 a few years ago. Here on the east coast, all the Sizzler restaurants were closed when they went bankrupt and I had assumed they all closed nationwide, but when I went to Provo, Utah a few months ago to do some consulting, I found a Sizzler. If you have ever been to Provo before, you know they pretty much roll up the sidewalk after about 7:00pm on Sundays. I was really hungry that Sunday night and I didn't know the area well so when I saw that Sizzler, my curosity and hunger compelled me to eat dinner there. It wasn't bad. I ordered one of the larger steaks. It came with a baked potato and that salad bar. The service was fine. The salad bar was okay. Not great, but more than edible. The steak arrived after about ten minutes and it was decent and it was cooked slightly pink the way I ordered it. The baked potato was the standard aluminum foil wrapped steamed spud, but it too was okay. Not the best meal I had when I was in Provo that week, by a longshot, but it was reasonably tasty and the waitstaff had enough sense to leave me alone while I sat and ate and read a local newspaper. |
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Scott wrote:
> In article >, wrote: > > >>The Sizzler chain went Chapter 11 a few years ago. Here on the east >>coast, all the Sizzler restaurants were closed when they went bankrupt >>and I had assumed they all closed nationwide, but when I went to Provo, >>Utah a few months ago to do some consulting, I found a Sizzler. > > > Not all of the Sizzlers on the East Coast were closed. There's one about > 4 miles away from me on Long Island. I haven't been there for at least > 10 years, but they're definitely still open. > And there is at one I see regularly in San Diego. jim |
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