/ck/ - Food & Cooking

>>15753384
Comparing taco bell to "dining out" prices for the night, as a way to discuss price differences?
Stay poor, brokefag.

I lived in DC during the advent of Five Guys, and it was popular with the early social media using crowd, who had tech salary or legal salary monies and was always discussing the next great restaurant opening. It was a foodie crowd.
Five Guys had lines around the clock, and it was honestly far more about the entire bag filled with skin-on fries, and unlimited toppings without nickel and dime prices for every topping. Unlimited refills. It was a formula, and right thing at the right timing new chain. It was also very sanitary with tile walls.

It was honestly the "best" outside of an actual steakhouse at a time before Ray's Hellburger wasn't open yet. Before Five Guys, you had actual fast food, or you had to go to a Capital Grille, The Palm, Prime Rib, Bobby Van's, etc level steakhouse for a good freshly ground burger. I recall seeing where the potatoes were grown in the wall chalkboard of the Five Guys as you stood in line and ate a few peanuts. A concept I'd never seen beforehand but smart business!

The burgers were ehh, I'd honestly prefer some smoke in my burger from like a steakhouse...until Ray's Hellburger. Having some line out the door there was worth it, to have bone marrow squishing juices with each bite of burger! RIP Ray.

>>13091543
>I think it's texturally unappealing and flavor wise a disappointment
I've had some lackluster renditions in restaurants, sometimes it's mind blowing comfy, though. It'll vary, anon, in other words, keep trying it.
If you cook yourself, and you've ever played with stocks, lots of browned and roasted stocks, roasts with bones, and that congealed gelatin rich second day gravy from roasts, all chilled down, fresh herbs and use of alcohol in your recipes here and there. If you've played with pate with cognac, or used things like natural aspic, it's just something that grows on you. It's the love of that sticky slick buttery texture from the bones. It might be the actual cracked pepper, garlic, and herbs and the toasts you like the most some times.
I used to adore eating that burger restaurant in northern Virginia, a little spin off side project from one of the owners of a better steakhouses, Ray's Hell Burger. I think they stopped serving it, but for a couple of years, they had a bone marrow and gremolata topped burger that oozed that juiciness of good burger juices with each bite. This is nothing I'd make at home, but I never ordered my burgher there any other way. It'd like assuring a 100% satisfaction experience. It actually makes me think if there'd ever be anything allowed to mix into a burger patty to adulterate it? As if... But, if there was, chilled diced bone marrow and gremolata would absolutely be welcome, kind of the shanghai soup dumpling mentality. That'd rock. I should get cracking on that.

>>10791266
>an anglo pub?
Since you know seafood vendors already, you can go "belgian" with your menu with:
http://www.granvillemoores.com/
Best farm to table bar food in DC fave is Liberty Tavern or else Whitlows which has enough to be a diner, but ooh atmosphere: http://www.whitlows.com/
Two of my favorite restaurants in S. Miami are Whisk and RokBgr, both with great menus with a variety of american goodness. Are they easy and little work? Not likely. But, you could draw inspiration from two places highly acclaimed by foodies.Or you can emulate Michael S. at http://michaelsgenuine.com/ Pretty much anything from this food group does it right and nationally ranked for some dishes: https://www.runchickenrun.com/
Ray's Hell Burger reigned supreme in DC til they moved across the street and lost all parking, but the menu was solid.
Great eclectic korean-mexican-american menu at NYs Turntable Chicken Jazz, and limited options for your easy demand. Sports Grill in Miami has countless bar locations doing their fried then grilled in worchestershire over coals famous chicken wings. http://sportsgrillmiami.com/

I've always thought a BBQ restaurant is easy prep and all. Big batch prep and cooking.
One of my favorites with excellent sides.
http://nancysbarbq.com/
Many breweries have tours with good little restaurants. Here's a couple examples:
http://www.victorybeer.com/wp-content/uploads/2017/11/Victory_Core_Final-v2-small.pdf

This is my favorite seafood restaurant with something for every mood:
https://red36ct.com/menus/red36-dinner