Are you even old enough to OWN a mod?
Suggesting a mod dropping contest , to prove that your "USA MADE MOD" is superior, and every other mod is "SHAMEFUL".....I'm in awe...and not in a good way
Hey, I'm just having fun here too
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Are you even old enough to OWN a mod?
Suggesting a mod dropping contest , to prove that your "USA MADE MOD" is superior, and every other mod is "SHAMEFUL".....I'm in awe...and not in a good way
Hey, I'm just having fun here too
I have a serious craving for fillet mignon- bloody as hell, with a gravy boat of peppercorn sauce to dip hand cut, sea-salted steak fries in, with a side of garlic and butter roasted corn on the cob.
I love that video, I used to work with a guy from Kenya, one of the nicest people I have ever met.
Edit. I really like the way this thread has changed, maybe it should be left open.
Edit. I really like the way this thread has changed, maybe it should be left open.
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Yay I'm still having fun and enjoying this thread even though people talk crap about me and not the mods haha but I am the child not old enough to own a mod lol gotta love that.
I'm still in mourning... my favorit restaurant closed suddenly... It was Boizao Brazillian Steakhouse here in Tampa. They would run specials, for 29.00 each you could go there, and hit their massive salad bar (go light.. it's a trap!) and then they would bring by all kinds of meat on a skewer and slice it for you at the table. Filet, Filet wrapped in bacon, Flank Steak, Sirloin, Beef Rib Meat, chicken, etc... 17 kinds of meat. Was always delicious, service was superb, and we had the valet trained so that we never got a ticket, and when he saw us come out, we got our car next, no matter how long the line was...
I really miss that place.....
Lots of places here in Michigan closed when the big 3 had money problems.
My favorite is the Brasserie mEating Point, in Prague, CZ. Their beef is all natural raised, hormone free and aged. Sadly, it will be Christmastime until I can return for my favorite dish in the world. I last had it in July, and every trip to Prague and have been craving it since. They don't even ask what I want, how I want it cooked or where I'd like to sit- the wait staff knows what table I like and always sit at; just whether or not I want the 200g size or 300g. It is so tender and juicy pouring the peppercorn sauce on it would be a sin, so I use it to dip the steak fries in. Served with the finest beer in the world- Pilsner Urquell, it is a meal I can never tire of.
I would imagine... but I still don't know what happened... most times I was in there they had decent traffic. Unless they just had an unsustainable business plan, but they had been open for many years.
The only other Churiscaria here in town is no where near as good, and much more expensive. I'm hoping some of the staff wind up there, going to give them another try in a few weeks.
I love it when you get a restaurant trained
We used to have a place up in Indy like that also. Waitress just asked if/what we wanted for a cocktail, the rest was on autopilot 
Gl most places don't get better they get worse but maybe their 1 of the exceptions.
I love it when you get a restaurant trained
It pays to be close friends with a manager and to be a generous tipper.
I know.. but I have hopes that the head chef will wind up there. And perhaps their head waiter, he ran a good running crew.
Yup.. or at least be on friendly terms with all the staff, and I usually do at least 20% of normal price, it's not the waiters that should suffer because of a special. (even through they put an automatic 18% on the bill when they run a special, I still add to it).
Most places that do that, I just accept their offer of 18% unless service is very good.
You can tell how good a restaurant is by watching the staff. If they look like they are a working well together, smiling while running around taking care of guests during peak hours, you can almost guarantee the food will be good. If they are disinterested and disorganized, stay away.
I love watching a well trained wait staff, it's almost like a waltz. Had it a several times on cruises as well. (but that's a whole nother level of service usually).
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