I have since been in to alter the heating procedure for the cinnamon roll and so there should not be any more issues.
I love the food. you forgot to mention the fact of the place is absolutely spotLess and doesn't smell like urine anymore. I love the fact that I can lean up against the bar and not worry about sticking to it by the years of all the grease that the last owner neglected to clean.
I make the cinnamon rolls and there isn't much possibility of the cinnamon roll being dry with all the tallow and butter in it Unless it was heated up too long I may have to run a few reheat ideas by them. -shawn The sourdough boulangerie
Thanks for the insight, Shawn. The use of cream in carbonara is far from agreed upon.
What do you think a carbonara is its a cream based sauce finished ala minute with egg yolk
Great Article, I learned quite a bit. now about that drink of Mezcal....I'll have a shot.
Stoked it's back open. Such damn good food.
Great Burger of the Day with rosemary mushrooms and killer bacon. Done perfectly, delivered quickly and the restaurant was filled with kids laughing. What's not to love?
I ate there this summer. It was very expensive and all three burgers were RAW. I asked at least 5 different employees for 'help'. I finally walked up to the cashier area and asked for a manager of mangers. All the other 'managers' would grimace at the bloody meat and the raw, like oatmeal, veggie burger and say "sorry". The manager of managers kept telling me she was trying to meet me "half way". Half way to being cooked? I finally got my money back and went else to eat. Really sad. It will close sooner or later.
This company has closed down franchises in New Jersey and Texas. Apparently customers nationwide are coming to the same conclusion concerning these french fries. Clearly these comments are NOT made to hurt anyone as a previous commenter mentioned but rather to bring product inferiority to the public.
Took my wife for our anniversary dinner. Food was good, but portions were odd, her portion seemed very large, and mine seemed too small. Blackened Ahi was good but nothing too special. Steak was ordered medium but sent out rare to medium rare. They informed us that the shrimp wasn't good enough to serve so they substituted scallops, and the scallops were excellent. The soup was good. Restaurant was pretty empty on a Friday night. We got there at 6:15 and there were ~5 tables. We left about 7:30 and maybe 2 more tables had been seated. Overall happy with dinner but not too high on the "we will go back again" scale.
I've had the fries at Green Line Grill and they are delightful, so are their burgers which are fried along with the onions. Take my word for it and try the place. If you're on Wahsatch and you see Habitat for Humanity's place called Restore, you are across the street from Green Line Grill. Try it and report back how you liked it.
I, too, was very disappointed. French Fries are my favorite food. Literally. And I was hoping for yummy. Mine were not. I'd like to think that I could differentiate between fresh cut and frozen, but maybe I'm mistaken. I'll have to test that one out. I didn't like these fries. They were clearly frozen dumped out of a brown bag in my sight, so we have to give hurrah's for transparency! I was disappointed in not being able to put my own salt and vinegar on.
In my book, best fries in town are at Manitou Brewing Company, but I'm going to try Green Line Grill soon.
Mr. CEO, I have to call you out on one accusation you make. Taking a negative restaurant review and saying it " really only injures the local franchisee who is a local business person trying to make their way." seems a little unfair. Restaurant reviews are not personal with no desire to hurt a person or the franchisee, but simply reflect a review of the food and service received by the reviewer. I'm most certain that no one, in reviewing this franchise, had an intent to harm this franchisee -- simply to comment on french fries that were not to their liking.
I work at a local restaurant (The Green Line Grill) that fresh cuts every fry. I have to call shenanigans on what the CEO said about freezing them being necessary. As our patrons will tell you, our fries are amazing, always crispy outside, soft inside. It takes all of 15 minutes to cut a 50 pound box of potatoes into the best fries I've ever had. And we don't even have a freezer, so obviously they are miss informed about how fries work. "Belgian style"? More like cheapest way to make a buck. If I were this guy I wouldn't be so quick to insult Belgium.
I went to French Fry Heaven on my recent trip to Colorado Springs and I was very disappointed with the taste of the fries. To be honest I can make better fries in my oven with Ore Ida. Sorry Scott that is the truth.
Twice cooked fries or nothing for me. If I want Ore Ida's I will make them at home.
I have to be honest, that was terrific writing! I write as an avocation myself and have nothing, but respect for the craft. I hope you don't mind my adding a couple of thoughts. First, we were born at a vegan festival, so we have stayed as true to our roots as is possible, serving a 95% vegetarian menu and gluten free fries and canola oil. Pretty sure we are GMO free too, but we are still studying that. We also spent years in developing our sauce and spice combination, tons that no sane person would ever have figured out, like our Cheezyburger which taste just like a burger, but use no beef or beef flavor. Incidentally, our fries don't have artificial ingredients either. I, like you, hate that. As too the frozen vs fresh cut discussion, yep, we had that talk too. We actually sat down with our mentor who own a Belgian fry stand in NY and got great guidance as to why frozen. First, in order to get a Belgian style fry, you have to double dip them. If they are fresh, they just saturate with oil and never turn crispy on the outside and soft on the inside (just soft/soft or crisp/crisp. Incidentally, from your comment about the soft fries at CS, sounds like one of the kids may have dropped the ball and only did the single fry, you’ll have to let us make that up to you. Next as every batch of potatoes is inconsistent, the result flavor is inconsistent. That drives customers crazy in her store. Next to last is the cost factor, cutting requires labor costs and waste, which either nails the customer or the owner; neither being a win. Last is as she said, it’s a red herring. Lots of people bought the “fresh cut" corporate tag line that big business rolled out there and truthfully in a single fry it does make a difference. However, when it comes to Belgian style there is zero flavor difference. I should point out that even if we did fresh cut and do our own 12 hour brine, we'd still freeze them to ensure we got that crisply on the outside, soft on the inside fries with light oil, rather than a limp oil bomb that gets dubbed "fresh."
As to the franchising part, yep, we think we have something pretty cool and we think we can make a lot of people money with the idea. You have to understand that a franchiser makes hardly anything off allowing someone to franchise and use all of their intellectual property, R&D, recipes and hard work. Franchisee don’t pay that much. As to my putting the word out about us offering our franchise at one of the lowest franchise fees in the industry, in order to grow, I have to do that. Business is not a sin, sinful business is a sin. We treat our franchisees as partners, we give them our stuff and effort non-stop and we make a living doing so. It’s fair, upfront and honest. Not a bad way to do business. The unfortunate thing about negative articles, is it really only injures the local franchisee who is a local business person trying to make their way. In this case, George is one of the most passionate sincere people on the planet and he puts in an amazing amount of work to keep his customers satisfied.
As to the social media, we do something that almost no one in any sized industry does, and that is we allow our local folks to have total access to their social media. When you write them, they write back, not me. They can and do, George and his team from Colorado Springs are some of the best at it, post the most important pictures that go up there, that of their Happy Souls. I did start posting some of my own stuff too about a month ago, but I think that is good for some brand continuity. If you’ve noticed I post a business thing less than twice a month. I don’t think that is unreasonable. We also do post some of our in house graphics and fry pics, but we are proud of the work we put in there and think it’s some really neat stuff.
As my next to last point, I think you can look at your writing and my French Fry Heaven very similarly. You can start out writing a blog on a site for which you are proud, which becomes popular and picked up by other sites, which gets picked up by magazines or newspapers who pay you for the right to reprint. If I am in your shoes, I feel pretty good about the popularity of my idea and am pretty comfortable in the value of it that people are paying me for. I feel the same about French Fry Heaven. When I was traveling from town to town in my van selling our fries at festivals and fairs I was pretty darn excited when it turned people on. Are fries the healthiest thing on the planet? Eh. But we do everything we can with ours to make them so and after all they are a fun indulgence. Why got out for gourmet fries, when you can stay at home and make normal fries at home? Why go out for a burger, pizza, fish taco, cheese sandwich, sub, steak, beer or anything else?
As my last point, if you go to our site, check out our mission, actually talk to anyone here or in charge of that store you are going to discover that French Fry Heaven has a cornerstone of charitable service. If a perspective franchisee is not into it, we don’t bring them on. If a perspective Taste Bud doesn’t have it as a background, they are not hired. It is written in stone and we do not deviate from that. We had the opportunity to open in the West years ago and the guy offered our little business almost $1M in franchise fees on the agreement that we strike the charitable service obligation from our agreement; we turned him down. Now we sure could have used a million bucks, that’s for sure, but this is in our heart. So you know, our franchisees can’t just scratch some corporate check and call that charitable service. The only thing that is counted towards their charitable expectation is the donation of time and food. They choose the local charity, they do the work and it is expressly written in the documentation that they should do everything possible to take no credit. Do you know another company that states that as a mantra? Do they right thing and take no credit?
I will say that the one thing I really came away with from your article and some of the comments it attracted, is that the criticisms and concerns were fairly laid out, which tell me a lot about your character and the kind of people who read your work. I am going to call on that sense of fairness and ask you and all of your commenters to contact me personally at firstname.lastname@example.org to set up a time for you to give us a second or first go around, make sure the team is hitting on all cylinders, to come in for a full sampling of all of our fries, on our dime. I appreciate everyone’s willingness to invest their time and writing to point out where we may have dropped the ball and I hope that you will extend that willingness to giving us a fair chance to get it right.
Regardless, thanks for taking the time to look into French Fry Heaven and keep on writing; you’ve got style!
French Fry Heaven
(The fg stands for Fry Guru)
For those looking to find a much better option, as the reviewer suggests, here's Potato Potato's location guide and menu:
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