Pretty much like most other buffets, but with an extended array of Jello Salads.
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Had a chance to go to Pago recently. Hadn’t been there in quite some time, and was pretty impressed. I ordered the Bone-In Pork Chop, which came with cheddar grits, stone fruit mostarda, s-h-i-s-h-i-t-o peppers, and charred zucchini. The pork chop and the grits were fabulous. The only thing I didn’t quite understand was the zucchini. That was one of the more indulgent meals I’ve had in the past few months so I’ve been thinking about it a lot the last week or so. I plan on going back again when the timing is right.
Charred veggies have been a trend for at least the last 3 years. People will get bored of it, it will change. Last place where I was a Sous, we used them in a salad. We painted herb oil on them after the charring process. As long as who ever charred the zucchini kept them somewhat crispy they were tasty.
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My feeling was that they were no different than something someone might overcook at their home for a Sunday afternoon meal.
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Not a restaurant, but using the leftover smoked Tri tip from last week to make stroganoff.
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Has anyone tried that Lobster Roll place? Freshies I think?
There’s also Slapfish, which I saw up by Park City today. I went to one in SoJo years ago and thought it was pretty good.
Yeah, I hear rave reviews as well so but I haven’t tried Freshies yet.
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Freshies is great! I frequented their food truck at Soho last year. Haven’t been to their restaurant in SLC or Park City. Just know, it’s a bit pricey.
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What does pricey mean?
Yuck. I don’t care for zucchini or squash for that very reason. Too many times it’s cooked to mush.
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Most people don’t seem to notice. I like zucchini and squash too, but steamed to an appropriate doneness. If you come over to my place, you’ll never see me use a microwave. That’s vegetable abuse.
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Oven is good too
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About the only thing I use a microwave for is popcorn or melting butter. It’s too erratic a tool to be trusted for much.
I don’t even heat water in the microwave, it’s all kettle boiled. Frankly if our place hadn’t come with a microwave, we never would’ve gotten another one. Wife uses it to heat leftovers, but she can’t cook well either. She’ll admit to that, so it’s not me being mean.
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If I remember correct:
Lobster sliders was close to $20
Lobster roll was close to $20-$25
Pretty sure those prices were dependent upon how much lobster you want
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Zucchini and yellow squash, practically any squash, cooks well in a Traeger grill. It’s just a matter of getting the temperature and the time right (which I guess applies to a lot of grilling).
Sizzler generally was a decent meal at an affordable price. Most locations had a fairly acceptable salad bar filled with fresh ingredients.
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Sizzler… I’ve always wondered how bad at cooking you have to be to want to pay to eat there. Sucks that less people have jobs, but it was NOT good food.
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Loved the Malibu Chicken and the salad bar.
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It was decent. Every now and then it hit the spot. Their steak sandwich was surprisingly good.
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