Oddly enough,being a recent resident of up the pass, I've never heard of this place.
^ Another employee post?
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?
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.
Nope, just a long time, loyal employee, who knows the truths throughout the restaurant and kitchen nightmares.
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.
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.
Sounds like the owner made the above comment.
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!
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.
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! :)
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.
I am more interested in restaurants serving SUSTAINABLE seasfood.
Glad to hear that Parked Pierogi is back up and running!
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.
Bring back the Philly Cheese sandwich!
A sopaipilla, sopapilla, sopaipa, or cachanga is a kind of fried pastry and a type of quick bread served in Argentina, Bolivia, Chile, Peru and Uruguay, New Mexico and Texas. Some Mexican restaurants serve them to capture other Latin American customers but they are not know in Mexico.
Heres the link to the site
Nothing will ever beat the Holly and Jeff days at La Petite...it was perfection.
John, you're kind of right, in that there's something about my lifestyle that keeps me from fully appreciating the subtleties involved in turning a grizzly bear into decoration. And I must have missed the aisle for people hunting cattle.
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