Narrow Search

  • Show Only

  • Category

  • Narrow by Date

    • All
    • Today
    • Last 7 Days
    • Last 30 Days
    • Select a Date Range

Comment Archives: stories: Food & Drink

Re: “A Woodland Nightmare

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.

8 likes, 3 dislikes
Posted by foodfun on 05/09/2014 at 8:15 PM

Re: “A Woodland Nightmare

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.

12 likes, 2 dislikes
Posted by Berkeley Davis on 04/26/2014 at 7:53 AM

Re: “A Woodland Nightmare

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 b├ęchamel 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.

22 likes, 20 dislikes
Posted by Gail Sowder on 04/26/2014 at 12:53 AM

Re: “A Woodland Nightmare

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

29 likes, 6 dislikes
Posted by ThisguyMark on 04/23/2014 at 11:18 PM

Re: “A Woodland Nightmare

Oddly enough,being a recent resident of up the pass, I've never heard of this place.

3 likes, 4 dislikes
Posted by Randi Hitchcock on 04/23/2014 at 10:57 PM

Re: “A Woodland Nightmare

^ Another employee post?

6 likes, 4 dislikes
Posted by bret on 04/23/2014 at 9:14 PM

Re: “All a bad dream

The week of filming was also a week of heavy rains and flooding - with US24 being closed several times. I wonder how that affected the show's production?

0 likes, 1 dislike
Posted by CSIndyReader on 04/23/2014 at 9:04 PM

Re: “A Woodland Nightmare

The ultimate failure rate for restaurants "resurrected" by Gordon Ramsey and the Food Network's Robert Irvine appears to be about 80%, thus I wish them luck.

8 likes, 4 dislikes
Posted by CSIndyReader on 04/23/2014 at 8:52 PM

Re: “A Woodland Nightmare

Nope, just a long time, loyal employee, who knows the truths throughout the restaurant and kitchen nightmares.

2 likes, 17 dislikes
Posted by starrgal13 on 04/23/2014 at 8:46 PM

Re: “A Woodland Nightmare

We went in about a week after the filming ended , as Woodland Park residents we were very curious. The interior was much better, the service was about the same . As for the food, my husband ended up with an indescribable case of gas after eating a clam dish. It was a very unpleasant for both of us.

16 likes, 6 dislikes
Posted by Bonnie Hobart Pyle on 04/23/2014 at 6:49 PM

Re: “A Woodland Nightmare

This reporter needs to get a life. It's a restaurant. If he doesn't like it and it offends him so much to go there, maybe, WOW, he should just stop going there. Mangia has been in business for almost six years, they're obviously doing something right.

11 likes, 47 dislikes
Posted by woodlandparkian on 04/23/2014 at 2:13 PM

Re: “A Woodland Nightmare

Sounds like the owner made the above comment.

44 likes, 7 dislikes
Posted by hippityhop on 04/23/2014 at 12:50 PM

Re: “A Woodland Nightmare

Wow! This reporter is a dick! He had a brand new waitress as his server, of course she doesn't know everything. The waitress immediately asked the chef, after being questioned about the sausage, where it is from. As for the Tiramisu, Mangia has remarkable Tiramisu, home made daily, that gets nothing but positive feedback. I feel like Matthew, the reporter, went out of his way to rip Mangia a new one. Ramsey may not have given Mangia the kind of improvement a small town restaurant needs, but the owner, Julie Watson is doing a damn fine job getting it back on track!

12 likes, 57 dislikes
Posted by starrgal13 on 04/23/2014 at 12:04 PM

Re: “With a playful spirit, Lucha Cantina finds fun in a familiar framework

Went there for lunch with a couple of co-workers and was very disappointed. We were told there is a charge for chips and salsa, strike one. The reason why we are told "the chips and salsa are made fresh daily." So what, we all have eaten at restaurants where the chips and salsa are made fresh and there wasn't a charge. They do not serve carne asada, they serve shredded beef, strike two in my book. I guess Texmex style Mexican restaurants don't serve carne asada. I decided to keep it simple and ordered off of the lunch menu 2 tacos which come with rice and beans. The beans appear to be a mixture of pinto and black beans and were seasoned and very flavorable. The rice however was very salty and wasn't cooked all the way, not even close to being al dente. The tacos were so-so and very poorly filled the taco. Would I ever go back definitely not the lack of parking was strike three, so no there are out of there.

1 like, 6 dislikes
Posted by foodiethat'sme on 04/11/2014 at 9:40 AM

Re: “With a playful spirit, Lucha Cantina finds fun in a familiar framework

We go to the Georgetown location quite often, the rellenos are a absolute work of art and so delicious, really glad to have them closer to home, the dedication to their product is very obvious from the taste of freshness and quality I find in everything I have ever had from them. Thanks for opening up and my family and I will see you soon and often! :)

6 likes, 0 dislikes
Posted by TTTPPPBBBB on 04/09/2014 at 12:03 PM

Re: “Invest-aurant: Bourbon Brothers needs to focus on the fare

I ate there once and probably never again. Had the chicken fried steak which was as tough as eating a shoe sole dipped and fried. The steak came stacked right on top of the dirty gray mashed potatoes and some steamed veggies, lets just say the veggies were the best part of the meal.

8 likes, 6 dislikes
Posted by Timothy O'Hara Casey on 04/02/2014 at 8:06 PM

Re: “Monument's DeVine Grill casts to seafood lovers

I am more interested in restaurants serving SUSTAINABLE seasfood.

2 likes, 6 dislikes
Posted by Lalahartma on 03/19/2014 at 6:56 AM

Re: “Parked Pierogi revived already; women's brew and big events

Glad to hear that Parked Pierogi is back up and running!

Posted by Sonnet on 03/11/2014 at 6:07 PM

Re: “I Love Pho, Amy's Donuts, Fifty Fifty Coffee House

Thanks to this review, I had lunch at Fifty Fifty Coffee House last month. The Pressed Turkey Sandwich was delicious and the Fifty Fifty Iced Coffee is addictive (I had 2). The service was also great, and I loved the atmosphere. I will be back.

1 like, 0 dislikes
Posted by Jim McFarland on 03/05/2014 at 12:46 PM

Re: “10 coffee stops for superior sipping

Agia Sophia is my favorite from this list. Good coffee and great atmosphere. Colorado Coffee Merchants is my go to place though, for a good mocha and when I need coffee beans.

1 like, 0 dislikes
Posted by Jim McFarland on 03/05/2014 at 12:30 PM

All content © Copyright 2016, The Colorado Springs Independent   |   Website powered by Foundation