Why the hell would anyone pay good money to become a franchisee just to sell pre-made frozen french fries - one of the easiest food items to make from scratch? This is wrong on so many levels. Why not just open a liquor store and be done with it, sell to the addicts, no cooking required, easy money.
Better fries at the Mediterranean Cafe on Kiowa.
Find out what the fries are fried in. GMO soy? The potatoes? Are they sprayed with fungicides and roundup?
This is our favorite Thai place in town! Awesome food without braking the bank, and the staff is always wonderful!
My family ate at the Woodland Park location last summer. My step- daughter brought in a script for a play, and she forgot it. Mr. Serrano was very kind, and he mailed it to our house. That was darn good service.
Give them time. The best chefs are often not the best business people, and I have definitely found this to be true with Serranos.
Helpful and honest review. Thanks. I won't bother going there.
A good initiative. Mutant varieties will show up long term effects. Probably some times worst effects on humans.
Sorry folks. I was in Denver last weekend and did tapas and this place was a poor example of a tapas restaurant.
Charcuterie- seriously? Bologna, corned beef, sliced cheese, grain mustard from a jar.
Meatballs way too salty. Eggplant- seriously under cooked.
Good stuff- scallops were nice and I got the impression the "chef" spent some time on that recipe. The lightly breaded and fried goat cheese was quite enjoyable.
Martinis were half the size I am used to seeing at a place that devotes its self to being a martini bar.
$100 (with tip) for 2 with no dessert is very disappointing. I gave a couple tips (I am not getting an attitude but I have a diverse restaurant background) and the owner was very nice. Server was nice but should have pointed out the items on the tapas such as the meats and cheeses instead of playing a guessing game,
She never had scallops before this job? Really? Ok fine but let me know what's on the plate instead of having to refer back to the menu.
I don't see it working past 9 months. I have to believe the lease $ is high though their food costs/liquor costs are low.
I get the feeling it's their first foray into the hospitality industry,
It's a tough pill for me to swallow after going to Osteria de Marco in LODO Denver last weekend where most all their meats and cheeses are house made and their wine list is awesome not mention their bartenders.
I wish them luck but there's much to learn. I feel bad if folks seriously think this is 5 star worthy.
I hate that it moved there. There is no parking which makes for a cluster every weekend. I live down the road and already am so tired of people blocking the road, parking in front of the stop sign (which I'm pretty sure is illegal), or pulling out in front of you bc they can't see past the parallel spots on the side of the building.
People this isn't a first from the world of Kitchen Nightmares, just because Ramsay goes in a does a face lift doesn't mean the owner completely changes. It says above the chef departed in November, which was probably the Ramsay chef that he called in as a favor. So Ramsay was there in Aug 2013 and the chef left in November, probably was those 4 months you could get a good meal in the restaurant. Even in the episode Julie said the food was bland before the relaunch, she probably went back to the bland when the chef quit. It's like anything else, you can only help a person so much, they have to figure out how to do it them self, I guess Julie didn't.
Sooo many great lines in this review. I especially love this one... "handles the cleavage quota that's seemingly still necessary for Woodland Pee-ers"...
Thanks you Matt for your honest reviews and humorous edginess.
new favorite word, piposity
Oh joy! Oh bliss! Kevin's spuds (in any of their manifestations) are nonpareil!
P.S. From "foodfun" review above. Carlos Miguel's is now call Serranos Mexican Bar and Grill. I wanted to get this right, because their food is awesome. It's in a small yellow building... 730 Hwy 24 right on the main road through Woodland Park.
My son and I had lunch there about 3 weeks ago. We have eaten there before "Ramsay" and thought the food was awful, so we never went back. When we heard Gordon was there, we thought to give them another chance. So sad that we did. The food was horrible. My biggest complaint being that it was completely tasteless. I had some kind of pasta that only had veggies in it and my son had Lasagna. We both had a ceasar salad and the artichoke ap. We both had to ask for salt and pepper to add some flavor to our dishes. The ceasar salad, which was a large piece of lettuce with about a 1/4 teaspoon of dressing and 4 croutons was terrible. My son ordered some kind of tomato soup and sent it back because he said it tasted like hot marinara sauce. We are sad, because Woodland Park has very few places to eat and the only good one is Mexican "Carlos Miguels" You will love the food there. Problem is we can't eat Mexican every time we go out, so we end up going to the Springs. So... we will never return to Mangia Mangia unless the owner wants to give us a free meal to show us they were just having a bad afternoon. By the way... $42 for lunch for 2 and we were the only ones there. Owner contact me if you want us to come back.
I ate there with a friend a couple of weeks after the show was filmed, and I don't think I've had a worse restaurant experience in my life. I'd say that this review is a bit generous in its praise of this hell hole.
This reporter clearly does not understand food or the underlying techniques...kudos for looking up some FRENCH techniques coupled with talking out your rear end. FYI a béchamel sauce is one of the mother sauces that starts with a roux to thicken and then milk is added (also called a white sauce). An Alfredo sauce is a butter & heavy cream mixture fortified with Parmesan (or other hard Italian cheeses) and possibly herbs. Alfredo is not made with a roux and is not thickened with flour. Seriously, did you expect a sauce made with a 4 to 1 cream and butter ratio to be light? (1/4 c. butter to 1 c. cream with 1 1/2 cups cheese) WTF?
I actually laughed when the reporter mentioned that the chopped fresh basil on his Eggplant Parmigiana was cut irregularly or sprinkled on haphazardly. After all, a chiffonade is folding the basil leaf and cutting it into thin strips. While this may be a reasonable complaint in a three star Michelin restaurant, an in evenly cut or sprinkled garnish in this market should not be worthy of a mention.
How can this reporter give a honest evaluation when he can not tell a mother sauce from a Alfredo sauce? I suggest he learn to discern the difference before perusing the index of a Julia Child cookbook in a failed attempt to sound educated.
This reporter is a reporter and a damn good one! He had a brand new waitress as his server (That should have been trained, before being released out into the wild) As for the Tiramisu, that gets nothing but positive feedback, so long as you don't read this review. I feel like Matthew, went out of his way to give open, honest feedback, as we should expect from someone in his current position. He has reviewed me before, and given me some praises and ripped me as well. That is how we as service industry professionals grow, and learn to provide better services to our patrons. I hope Matt continues to cover the food service industry in this exact manner, it may help grow an already evolving food culture in this town we all call home. Thanks Matt
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