Your favorite upscale chain restaurant?
Sep 15th, 2004, 05:14 AM
#23
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"Message: Isn't upscale chain restaurant an oxymoron?"
No, nytraveler, that is a totally outdated notion!
Cirque 2000 in New York is a fantastic restaurant and since they have at least four other restaurants that I know of -- it would have to be called part of a "chain". I love their Osteria del Circo in NYC, and their Vegas places get raves consistently.
Some people think that a chain has to be a franchised cheapie -- not so at all.
P.F. Changs really does get it all right! I think they are great. I used to avoid Carraba's because I had a preconceived notion like nytraveler, but then I went and had a couple of really excellent meals! If they did one of those blind tests where they served their food at a really fine expensive Italian restaurant, I'd be willing to bet most people would be thrilled with what they were eating and paying three times the price for.
Olive Garden? Well, I used to get forced to meet a group there, but I'd never do anything except their salad and soup which are fine. Their pastas mixed with cheeze whiz or whatever they are, are a total insult to Italian food.
Had a super meal at Smith and Wollensky's in Las Vegas. I find our local Roy's to be wonderful.
With celebrity chefs opening new restaurants all the time, I think the idea of "chain" has to be totally reinterpreted.
No, nytraveler, that is a totally outdated notion!
Cirque 2000 in New York is a fantastic restaurant and since they have at least four other restaurants that I know of -- it would have to be called part of a "chain". I love their Osteria del Circo in NYC, and their Vegas places get raves consistently.
Some people think that a chain has to be a franchised cheapie -- not so at all.
P.F. Changs really does get it all right! I think they are great. I used to avoid Carraba's because I had a preconceived notion like nytraveler, but then I went and had a couple of really excellent meals! If they did one of those blind tests where they served their food at a really fine expensive Italian restaurant, I'd be willing to bet most people would be thrilled with what they were eating and paying three times the price for.
Olive Garden? Well, I used to get forced to meet a group there, but I'd never do anything except their salad and soup which are fine. Their pastas mixed with cheeze whiz or whatever they are, are a total insult to Italian food.
Had a super meal at Smith and Wollensky's in Las Vegas. I find our local Roy's to be wonderful.
With celebrity chefs opening new restaurants all the time, I think the idea of "chain" has to be totally reinterpreted.
Sep 15th, 2004, 05:18 AM
#25
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I am surprised so many people like Carraba's. I find everything so salty there it burns my tongue and all tastes the same! I forgot about Outback. I like their appetizers and drinks better than their meals. My husband consistently gets ill after eating there - no matter what the location. Maybe something in their spices...
Sep 15th, 2004, 05:50 AM
#27
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I think we all have to keep in mind that you can have such differences between various locations in a chain. For example, the Macaroni Grill in Cary, NC and the one in North Raleigh .... outstanding, the one in Winston-Salem is often terrible, so if you'd only eaten there, you'd have a bad impression of the chain.
My other favorites: Maggiano's, Outback Steakhouse, Carrabbas, Ruth's Chris Steakhouse (but overpriced, IMO). After reading this thread, I'm going to try P.F. Chang's (I've been told by friends that's it expensive for what you get?) Good thread, designmr!
My other favorites: Maggiano's, Outback Steakhouse, Carrabbas, Ruth's Chris Steakhouse (but overpriced, IMO). After reading this thread, I'm going to try P.F. Chang's (I've been told by friends that's it expensive for what you get?) Good thread, designmr!
Sep 15th, 2004, 05:59 AM
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Roy's fits that description so well - definitely upscale, I LOVE the food (at all 5 of the locations I've been to) but it happens to be a chain. The menu is only about a third common to all locations, which I like.
When I think of "chain" I think of Olive Garden (most definitely NOT upscale BTW!) where you can step into one and forget what state you're in. Not only is the menu the same, but the buildings are usually the same as well!
My runner up is PF Chang's.
I'm a food snobbie, but I actually just ate at Olive Garden last night. I'm a sucker for their never-ending pasta deal. And SO cheap!!!
When I think of "chain" I think of Olive Garden (most definitely NOT upscale BTW!) where you can step into one and forget what state you're in. Not only is the menu the same, but the buildings are usually the same as well!
My runner up is PF Chang's.
I'm a food snobbie, but I actually just ate at Olive Garden last night. I'm a sucker for their never-ending pasta deal. And SO cheap!!!
Sep 15th, 2004, 06:36 AM
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Kehsutton, you're entitled to your opinion of course, just like nytraveler, but I'm curious what you have against places like Cirque 2000 and Roys? Have you ever eaten at either of them? Can you honestly say that either is NOT upscale? It's one thing to have a preconceived idea, it's another to back up that idea when standards change.
Of course if your idea of upscale does not include such places, then fine. But could you please give us an example of what upscale means to you and why especially the two places I've mentioned don't fit into that category? I'm really trying to understand.
Of course if your idea of upscale does not include such places, then fine. But could you please give us an example of what upscale means to you and why especially the two places I've mentioned don't fit into that category? I'm really trying to understand.
Sep 15th, 2004, 06:47 AM
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Dear chain restaurant eaters:
Go somewhere local. Chain food is designed to go for the lowest common demominator. Salt and sugar and fat - everybody likes those, why try to provide anything else? I swear, if you just try some REAL restaurants owned/run by REAL chefs who care about the food they create, who buy as much of their produce locally as possible, who have a few specialties that they are good at instead of a massive menu of pre-frozen, corporate-designed crap, you will one day see the light. When you start to actually taste your food, and give a damn about quality vs. quantity, you will not only get better food, but you might drop a pound or two as well.
Go somewhere local. Chain food is designed to go for the lowest common demominator. Salt and sugar and fat - everybody likes those, why try to provide anything else? I swear, if you just try some REAL restaurants owned/run by REAL chefs who care about the food they create, who buy as much of their produce locally as possible, who have a few specialties that they are good at instead of a massive menu of pre-frozen, corporate-designed crap, you will one day see the light. When you start to actually taste your food, and give a damn about quality vs. quantity, you will not only get better food, but you might drop a pound or two as well.
Sep 15th, 2004, 06:55 AM
#34
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Houstons....BUT, dont like the new "dress code" in the 2 in Dallas....I can wear cargo pants and sandals but I cant wear my cap?However, I do like the cell phone ban.....Most important the food and atmposphere and very terrific and srvice is outstanding.
Sep 15th, 2004, 06:57 AM
#35
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Litespeedchick, can you be any more insulting and condescending to the posters on this thread? There is a wide variety of healthy food to be had at chains mentioned above. There is certainly some overprocessed food at local restaurants. I think you are off-base in several ways here.
Sep 15th, 2004, 07:01 AM
#36
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Once again, Beach Boi, I think you're giving an outdated idea of chain restuarant. While there may be some corporate ownership to some of the upscale ones, most are run, partly owned, or managed by a local or individual chef hired from many, many applicants on the national level. I'd rather eat the food created at our local Roy's than that created by most of the chefs at our many individual local restaurants -- as Roy's is one of our best, and we have great restaurants now in Naples, Florida. The supplies are bought fresh and locally except for things like fresh fish which may be flown in from Japan, Hawaii, or elsewhere, hardly a cause for scorn. Get over the idea that because a corporation has expanded their market, that all the foods are frozen in little trays and sent all over the country. Many of these places hire not only a main chef, but individual pastry chefs, etc. as well, and thanks to big buck corporate ownership are able to provide things that a little local place can't possibly afford to do -- such as importing special products, like fine cheeses and wines that wouldn't be available locally.
Anybody who can't tell the difference between a Red Lobster and a Roy's doesn't deserve to eat out of anything but styrofoam! Yet, both are chains, like it or not.
Anybody who can't tell the difference between a Red Lobster and a Roy's doesn't deserve to eat out of anything but styrofoam! Yet, both are chains, like it or not.
Sep 15th, 2004, 07:12 AM
#37
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It's been much debated here, but I think the Legal Seafood locations in the Boston area are excellent (I think there might be one now in Chicago?). Very fresh fish, excellent clam chowder which is now available at Fenway Park too.
Sep 15th, 2004, 07:13 AM
#38
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California Cafe
Palomino
Oceanaire
Ritz Carlton Dining Room
(random order)
As far as I know each of these restaurants has its own local chef. There's a corporate guideline for the menu, but the chef adds specials using local ingredients according to the season and availability.
Particularly the Ritz Carlton Dining Rooms get very high marks for service and food. Yet it's still "just" a chain. To broadly dismiss every chain with one fell swoop is as ridiculous as any other stereotyping.
PF Changs is one of my all-time favorites. Their price performance for quality of food is stellar. Reasonably priced drinks and wine too. Last time I checked in Indianapolis 6.75 for a VO Manhattan around the corner at Oceanaire it's 11.50.
Palomino
Oceanaire
Ritz Carlton Dining Room
(random order)
As far as I know each of these restaurants has its own local chef. There's a corporate guideline for the menu, but the chef adds specials using local ingredients according to the season and availability.
Particularly the Ritz Carlton Dining Rooms get very high marks for service and food. Yet it's still "just" a chain. To broadly dismiss every chain with one fell swoop is as ridiculous as any other stereotyping.
PF Changs is one of my all-time favorites. Their price performance for quality of food is stellar. Reasonably priced drinks and wine too. Last time I checked in Indianapolis 6.75 for a VO Manhattan around the corner at Oceanaire it's 11.50.
Sep 15th, 2004, 07:13 AM
#39
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I'm not a big fan of chain restaurants, however in Montreal and Quebec City there is a small chain of vegetarian cafeterias, Le Commensal, that serve very high quality food . Since each one looks different, they are not cookie cutter places, and for cafeterias they are quite upscale.
As for the Olive Garden, for a chain they are really not that bad, and will do nicely if you are just pulling off the interstate for a hearty dinner. Also - where do you draw the line? Olive Garden, Mortons, etc, are found throughout the country and definitely are chains; but what about high quality restaurants that open 3 or 4 places throughout a state, is this really a chain?
As for the Olive Garden, for a chain they are really not that bad, and will do nicely if you are just pulling off the interstate for a hearty dinner. Also - where do you draw the line? Olive Garden, Mortons, etc, are found throughout the country and definitely are chains; but what about high quality restaurants that open 3 or 4 places throughout a state, is this really a chain?
Sep 15th, 2004, 07:17 AM
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I don't know that litespeed_chick's remarks were particularly insulting. Blunt, maybe, but....
Look, US consumers have been force-fed vast quantities of inferior food for so long that we're accepting it as good. Olive Garden and Buca di Beppo exist and succeed because they serve lots and lots of cheap food, and their patrons want lots and lots of cheap food. So what if you're getting Smart 'n' Final Red Sauce in a Drum over Generic Spaghetti? So what if the meatballs are 65% Wonder Bread? It's endless salad and gummy bread sticks and I Can't Believe It's Not Garlic Butter! for less than $12 an entrée. Or, in the case of Buca, it's really loud Dean Martin selections (and "Mambo Italiano" every 12.47 minutes) and that picture of Sophia Loren leering at Jayne Mansfield's overexposed chest, with burnt Smart 'n' Final Red Sauce in a Drum.
The "good" chains are not franchises, but manageably-sized collections of eateries, with actual executive chefs overseeing the menus to ensure quality and consistency. That's how Il Fornaio and Cheesecake Factory (both California natives, it turns out) maintain high standards-- and Houston's (another very good chain). The prices skew a bit higher in these places too. And the portions are human-sized, not the ridiculous gut-buster portions in a lot of inferior places (OK, Cheesecake Factory can overwhelm with portion sizes). Oh, another one I forgot-- Louisa's Trattoria is a mini-chain in the greater LA area that's pretty good.
Look, US consumers have been force-fed vast quantities of inferior food for so long that we're accepting it as good. Olive Garden and Buca di Beppo exist and succeed because they serve lots and lots of cheap food, and their patrons want lots and lots of cheap food. So what if you're getting Smart 'n' Final Red Sauce in a Drum over Generic Spaghetti? So what if the meatballs are 65% Wonder Bread? It's endless salad and gummy bread sticks and I Can't Believe It's Not Garlic Butter! for less than $12 an entrée. Or, in the case of Buca, it's really loud Dean Martin selections (and "Mambo Italiano" every 12.47 minutes) and that picture of Sophia Loren leering at Jayne Mansfield's overexposed chest, with burnt Smart 'n' Final Red Sauce in a Drum.
The "good" chains are not franchises, but manageably-sized collections of eateries, with actual executive chefs overseeing the menus to ensure quality and consistency. That's how Il Fornaio and Cheesecake Factory (both California natives, it turns out) maintain high standards-- and Houston's (another very good chain). The prices skew a bit higher in these places too. And the portions are human-sized, not the ridiculous gut-buster portions in a lot of inferior places (OK, Cheesecake Factory can overwhelm with portion sizes). Oh, another one I forgot-- Louisa's Trattoria is a mini-chain in the greater LA area that's pretty good.
