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Showing results for tags 'Chains'.
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https://www.oaksteakhouserestaurant.com/alexandria-menus/ Hubby and I went to Oak Steakhouse the other night. Surprisingly it was our first time there. We thought about getting fancy steak, but Hubby felt like steak frites, and there was a halibut with curry sauce that sounded great. So we went off script. Glasses of wine, as we didn't really want to go all out. But we were celebrating a good day of work for me with a nice dinner. Hubby's steak frites was likely 6 oz steak and a huge pile of fries. The fries were good, I stole many. The steak had good flavor, I just had a bite. I am interested in getting a good steak next time around, looked good. BUT... my halibut was great. It was crispy on the outside but tender and flaky inside. It was served with forbidden rice, red curry sauce, green papaya and nam prik. It was really delicious. Honestly, it will be hard not to order it again. Hubby thought it was spicy, I didn't really think it was spicy, but the rice was cooked well, I dipped lots of fries in the curry sauce too. I loved it. We also were given a side of brussels with apple cider soy caramel sauce with crispy shallots, and man they were great. REALLY sauced and carmelized, but I liked them a lot. Hubby also was a huge fan. I am sure these are not low calorie Brussel sprouts, but man, delicious umami, sweet with a hint of salty. Loved them! Anyway, not cheap, but very good, and very nice service. Halibut was def worth it.
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More comforting news: It appears that many many chain restaurants are ALL GOING to look amazingly similar. I guess that is sort of comforting in a way. You can have a hard time deciding between Ruby Tuesday's and Applebee's...and now it won't matter. They will look exactly alike!!!!! Hmmm possibly the most interesting tidbit in this story is the origin of TGI Friday's...as an NYC pickup joint that would encourage models and airline hostesses to visit the restaurant/bar...and help the guy who started it...to get lots of dates. That guy was ingenious and determined. -
I'm torn (and somewhat indifferent) about the answer to this question: Should a restaurant be considered as having "Multiple Locations" if it has one brick-and-mortar location, and also a second location in, for example, an airport? The restaurant that brings this to mind is Matsutake - it's a perfect example, as it has a location in Herndon, and a second one at Reagan Airport. I'm happy to go either way on this one - if the answer is "No," I'll put it under Herndon. A similar question (which possibly enters into reductio ad absurdum) arises if a restaurant has a brick-and-mortar location plus a food truck. I assume the answer for this situation is "No." I *hope* it's "No," because I can't keep track of which restaurants in the area have food trucks - a lot of these suburban ethnic restaurants own food trucks with a completely different name, so figuring this out with my limited time and resources would be a fool's errand. I let the members decide whether I should call places like Chipotle "Quick-Serve" or "Fast-Casual" (I'll eventually be re-tagging all these restaurants as "Fast Casual"), so why not throw this out to our members as well? -
"Secrets Of DC Food Chains: What Makes Them So Successful" by Rita Rapuano on zagat.com I found this to be interesting. It's not the most in-depth of articles, but gave some good food for thought (pardon the pun).
