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Modern is always my go to. Da Legna down the street is good too.
Family has told me good things about Zenelis if you want Neapolitan. I just haven’t been yet myself.
Sally’s and Pepe’s always good in my book too. Although
yankeesking92
will throw a fit about it 
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About time lol
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Fresh almonds
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They opened one in Lauderhill a few months back. Lines were out the door for weeks. Maybe now I can go check them out.
What's the difference between "texture" and "mouthfeel"?
cs02132
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DeadsetAce
B Sox
Do you have to order way ahead from those New Haven spots? Like an hour before type thing?
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Takeout is much easier at Modern than Pepe’s or Sally’s. Should still give yourself as much time as possible.
Do you have to order way ahead from those New Haven spots? Like an hour before type thing?
Pepe’s and Sally’s could take like 2 hours depending on time of day.
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Beruseruku Desu
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Nigerian tasting menu
but damn the Nigerians in the comments are cooking the chef.
always found it weird how white ppl can elevate their food and make it fine dining but when ppl of color do it, their own people be hating.
i got a Vietnamese friend who hates the idea of elevating Vietnamese food and thinks viet food should never be in fine dining.
never understood that. so many ways to prepare a dish and a creative chef can do magic
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I think people equate it with it getting overpriced and being charged a premium for food that is traditionally eaten because it was cheap to make
Kind of how lobster used to be cheap because it was undesired to being expensive as a food for well off people
Kind of how lobster used to be cheap because it was undesired to being expensive as a food for well off people
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Yea I don't think the issue is it becoming white table cloth food but folks just don't want their staples to become overpriced when they know their aunts could probably make it better at a fraction of the cost.
Also many reject the idea of putting it in a restaurant = "elevating."
Also, not sure if it's true that "white people" don't complain about it either because when you break it down by Ethnicity I'm sure every culture complains about their food being overpriced.
Think Polish, Italians, Irish, etc instead of "white" as a whole
Also many reject the idea of putting it in a restaurant = "elevating."
Also, not sure if it's true that "white people" don't complain about it either because when you break it down by Ethnicity I'm sure every culture complains about their food being overpriced.
Think Polish, Italians, Irish, etc instead of "white" as a whole
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The idea that certain foods have to be cheap or made a certain way in a restaurant setting is dumb
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I don’t understand how a high-end restaurant serving an “elevated” version of a traditional dish would affect the prices of the simpler/more traditional version of the dish at lower-end restaurants.
That just doesn’t make sense to me.
That just doesn’t make sense to me.
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That Philly Cheese stack looks like it has some promise, but I haven't had McDs since 11/3/2022. It made me sick. I still dragged my miserible *** to an Eagles game.
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See oxtail as well.
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I think this is low key a discussion for another thread. There's a common denominator here.
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See all “unusual” cuts of beef
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The wild thing is in 1985 thats just over $4.
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Today’s pickup
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The argument is it increases the popularity of certain ingredients which raises prices
Some truth to it - wings/thighs, flank/skirts, brisket/ribs, crab/lobster all cheap until people realized they were good and not difficult to cookMy post though wasn’t really contemplating market effects but the stigma/lack of stigma associated with foods and how they’re prepared
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I get that as an overall phenomenon, but that’s not what I was replying to. The example provided that sparked this conversation seems more isolated than that.
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Josh Smith had hops. Him & Joe Johnson were killing it in their time together in ATL, too bad they didn't have enough to get over the hump against the Celtics.
