personally as i have told many people many times.. would i eat CUY... YES!!! boshintang.. i would eat that as well. infact any thing that uses cuy in south america is often subsituted with feline protein. pezzetti di cavallo uses horse fat in italy, stracotto d'asino is a dish made with donkey yes italian as well. Would i eat these things YES.. are you a freak show peta person.. my god i think you are.. and if you are then well i hope you never need a animal transplant or medical bi product made from animals... like insulin or interferon. animals are FOOD.. (yes i have pets) why are you complaining that people eat animals? Dont you ever wonder if that lettuce silently screamed as it was ripped from the only home it has ever known and violently and ruthlessly handled and shredded/cut into that lovely salad you ate? maybe thats food for thought?... soylent green anyone?
AkamaiRabbit, food and a cuisine is a story about people. If you would take the time to learn about another culture, you would understand the importance of rabbit, dog, cat & how the entire cute & fluffy & delicious animal kingdom plays a roll in our own culture & history. As for this “local” menu, I wouldn’t worry about the loss of too many bunnies. Unfortunately, “chefs’ in this town believe in ripping off Thomas Keller & David Chang and serving us horrific interpretations of their foods. How about doing something original? Please; learn how to properly cook & please stop serving us rotten fish heads & terrines of moldy cat food.
Nothing against little kids and dogs, but not running around the crops that I'm going to eat. clearly there is no food safety program at Fruition Farms. This farm would instantly fail any third party audited food safety inspection. Chefs who use product from this farm had better make sure their liability insurance is paid up.
"Eating rabbit is offensive to millions of people who have rabbits as pets in the United States. They are the third most popular pet in the USA behind cats and dogs. Some estimates put them at 1.4 million upwards to 4 million pet rabbits. It is not an issue with the Bugs Bunny or Thumper, cartoon characters, as the rabbit meat producers and some chefs like to suggest. There is a growing number of people who know these animals as pets. Plus, the so called "meat" rabbits such as the New Zealand Whites, Californians and Harlequins, are routinely sold as pets and are affectionate house rabbits. People don't want to eat animals (designated as "meat rabbits" or not) that will nudge their hand for affection. There are places in this world, particularly in some areas of Asian countries where dogs and cats are consumed as food. We don't eat cats and dogs in this country because of cartoon images in the movies or on TV - some people understand rabbits for what they are to them - great pets. Rabbits purr (softly grinding their teeth when petted), can be littered box trained, clicker trained like dogs, enjoy affection, bond with their owners for life and other animals, and can be cage free in a bunny-proofed home. We don't poach Poodles or simmer Siamese cats so why should we braise a bunny or make one into meatloaf. As omnivores, we have choices and that choice can mean Not eating some animals like cats, dogs, horses or rabbits. Rabbits are butchered for meat at 7 weeks old before they are weaned at 8 weeks, they are not covered under the Federal Humane Slaughter Act and only 20 to 25% of the commercial rabbit meat producers are inspected according to industry statistics. There is nothing cartoonish about eating a baby rabbit - it is grotesque and repulsive to millions of people who know them as pets."
Hi Dave (nat),
To answer what I'm going to assume is a real question, I began with that phrase because regardless of how a restaurant institutes cost-cutting measures, there's a difference between the real thing and not, and one shouldn't be mistaken for — or graded like — the other.
Hope things continue to go as well as they have at the Gazette.
Congratulations on one of the most misleading intros of your career. Why start by saying imagine house-cured meat when there is no house-cured meat to be found? Your job is to inform, not confuse.
I didn't know the Broadway Deli was closed, but all I can say about that is good riddence. We used to go there regularly, but we noticed the food quality kept getting poorer. But the main reason we stopped going altogether is that they always had Fox News on every TV in the place. What a way to lose an appetite.
It would be nice if Joanie would open a second store there.
I agree that lunch is stellar there, the air is cleaner there, the view is incomparable there, and yes, the staff is second to none there. But the breakfast? Bryce, perhaps you should wake up your tastebuds before you critique the burrito, huevos rancheros, or breakfast sandwich. The burrito, which is large and overstuffed, and, with the pleasantly spicy green chiles, ranks as the best on the mountain. There simply is no other breakfast within 3 counties that compares. Joanie's Mountain Gourmet Deli is far above anything in area - in more ways than one!
Be nice if they'd open one in the space recently vacated by Broadway Deli on N. Academy.
Great natural light in a cool, airy open space and with Josh and Caitlin on hand in the morning, you've just gotta dance when they do. Love the pepper jack bagels and each cup of coffee is perfectly handmade when you order it. Come for the caffeine hit, stay for the wireless and the company.
Okay, as an avid reader of the indy, and especially the food restaurant reviews, I wonder why foodjunkie thinks that the reviewers are only attacking Palmer Lake restaurants. I have read his/her comment about La Zingara and now this one. This person just enjoys seeing his/her words on screen, attempting to put someone else's work down. What does this person do other than criticize someone else's opinion? If it weren't for everyone having an opinion, then he/she would have absolutely NOTHING to say. Just a word to the wise, before you post to the indy, foodjunkie, proofread your statements, "I have noticed in California and NY lots of restaurants going to this method for costs, not having to hire a person specializing in desserts, and for flexiblty." Flexibilty is misspelled.
I don't get it. They buy an old restaurant, don't change anything and invite the paper to write about the same old thing? What is special about using the other guys menu and only offering something new once a week? Sounds kinda stupid. After re-reading, it seems she liked a few items; the soup, ravioli, dessert, the artichokes minus the dip oh and the service. This aint a franchise, they don't have to keep the same menu. Why so sensitive? Haha It's like wearing a hand-me-down prom dress and asking everyone "How do I look?" Well you look old and out of date. Retract the claws!!!
Not sure what Monika's problem is either. After reading this review I went last night, Friday, to see for myself. First the vines, not "dusty", they have small amount of fuzzy on the vines to make realistic. If she had gotten close to see for herself she would have noticed this. Second I touched them and my fingers came off clean. The leaves, vines and backs of the leaves all clean. So to call a restaurant "dusty" is WRONG!! She should be ashamed of herself for saying something so false. By the way they did not look like they had been cleaned that day so unless they cleaned them after she came and before this review came out she was misleading her readers. Then the food the "special" for the night Friday was as stated a creole italian mix. I did not have it but found it funny that they seemed to have missed "special" as the rest of the world does as "SPEICIAL". Not sure if this lady smokes or what but her taste buds must have been left in the car for my dish and stole a bite of my wife's dish all had flavor. So just another review attacking Palmer Lake restaurants and the food, just because they are not in the Springs, is wrong. She missed it, missed your neighbors. I hope the other's take notice and maybe they can not get attacked too. We will be back and again we enjoyed it immensely.
My husband and I happen to love La Zingara. The Darnell's are always friendly and personable. It is obvious they care about your business. Their staff is trained in how to serve - an art itself these days (without having to pay an arm and a leg). The food is delicious and consistent. I am certain Monika is confused. We found the former owner's restaurant in Old Colorado City to be as she described La Zingara. We took our entire extended family to their restaurant during the holidays. Out of 12 meals, 2 were given a thumbs up - the rest were average or below with service the same. We will take La Zingara any day!
More loyal patrons of La Zingara
Okay Folie a Deux, I owe you an appology. I agreed slightly with this review till I saw the most recent one about your neighbor, La Zingara. I have taken a different view of your place and this papers review. I will explain. First your menu tops out at 32 but most items are less than that so three $$$ is not correct. If you look at most restaurant sites, reviews and papers the range is 15 to 30 and you fall in that category. And when does price make up fine dining status, thought it was the food, service and atmosphere? Second after dining with you on Thursday, your 1/2 price wine night, I did notice you PAINTED AND STILL PAINTING, great, this was needed. But to the real reason the food. I am not sure of what Mr Schniper talking really about. I tasted horseradish, and more would dominate the whole dish. Second I noticed you have changed some menu items. I must have come during a transition time but still saw some favorites. The wine sauce my spouse had with her elk was not sweet and not bitter either so you must have fixed it or like the other review of your neighbor taste buds not working for these so called "critics". I do appreicate your explaining on why you use locals for some of your food.."I agree". Some people specialize in foods and desserts are diffently one of those. I have noticed in California and NY lots of restaurants going to this method for costs, not having to hire a person specializing in desserts, and for flexiblty. With the size of your place I can only imagine how hard it would be to have a person just to make desserts in house. The bread, not old not hard nor the butter pokey. Problem solved or no problem just another person after Palmer Lake. Thanks for a fantastic night and we will see you again soon.
CS readers should not take this paper as a good word. Get up there and try for yourself. I know you will be surprised as I was about how off they are on both places.
Okay folks: time for Monika's editor to step in and defend her honor.
Really, I'm fine with you calling her a butcher (if you only knew ...), but implying that she has a vendetta is pretty ridiculous. I know facing tough criticism is difficult for a restaurant (and its fans), but to think that nothing other than a vendetta could be responsible for a negative review is silly.
Like we aim to do in all of our reviews, Monika detailed what did and didn't work at La Zingara, citing examples. I'm the one who assigned her the review and she hadn't visited La Zingara prior or had any unpleasant run-ins with Steve Darnell outside of the eatery that would have spawned an evil vendetta.
As for not calling ahead to see which days the specials were served, it is a step that neither Monika nor I thought would be necessary. From Darnell's e-mail invitation for us to come review him, he failed to mention that caveat, giving us the impression that they were generally available.
Read here yourself from his early February email:
"...Yes the menu is still the same but I have been adding new dishes that I run as specials. I have added Creole Pasta Jambalaya, Blacked Chicken Fettuccini and a Penne Duck Ragu to name a few that are big hits. I have also changed our house seasoning and made changes to the sauces. I smoke my own Tasso ham for some of the Creole dishes since I can't buy it here."
As you can see, the phrase "adding new dishes that I run as specials" sounds pretty regular and expansive, not limited to one night. Regardless, we didn't let this "set the tone for the bad review." We simply stated that it was a "bummer for us" that we didn't get to sample what Darnell was bragging about. Our budget and deadline didn't allow for us to make a third drive to Monument for that unfortunately.
But that too is an aside to the fact that Monika found the main Italian items lacking. That's her opinion and of course some loyal patrons will disagree. Welcome to the subjective art of food reviewing.
I trust Monika to wield her cleaver with integrity and proper justification.
My question is: Why didn't Ms Randall call ahead to see what days the Creole specials were being served? Specials are just that, "Special" not served everyday and not on the menu.
It seems like her failure to prepare for the review set the tone for the bad review. Or maybe George is right, maybe it is a "vendetta".
Although I have not tried this restaurant, I do believe that everyone is entitled to an opinion. George, we are glad to hear that you enjoy the food at La Zingara, but to criticize someone because they share their opinion is a bit childish don't you think. The owner of the restaurant agreed with some of Monika's comments so maybe you should read the article again, then make a comment.
Avid reader of the Indy.
Wow, it saddens me to see Monika's review. I am on a very restrictive diet and the owner has gone above and beyond to meet my needs. I have been served a variety of dishes that never lack flavor. The creole dishes are also very tasty and I have been offered them almost every time I've visited the restaurant. I do have a tendency to go on Friday nights, which may be the reason they are always on the menu. The service is top notch, making me feel they are there to serve just me. I have recommended several of my friends, especially those on a limited diet to La Zingara. Please go and see for yourself if Monka's claims are true.
I have been enjoying a weekly meal at La Zingara since they opened. I'm not sure what Monika's problem is, but it certainly sounds like she has a vendetta. I grew up on Italian cuisine on the south side of Chicago, and I have been very happy with La Zingara. I don't know who put the bee under your bonnet Monika, but I certainly don't think your review was fair or accurate. If you get bored with creating lame reviews, maybe you could switch occupations... a "butcher" possibly.
Loyal patron of La Zingara
All content © Copyright 2013, The Colorado Springs Independent
Website powered by Foundation