What Happened to the Salt and Pepper?

SystemicAnomaly

Bionic Poster
I'm an Italian food snob...no amount of S&P can save OG cuisine. Carrabba's or Maggiano's for chains if I had to but the family owned Italian restaurants near me rule.

I am not Italian, although I play one on TV. :cool:

Not a stickler for authenticity. I’ll go with what suits my palate. No Carrabba’s in these parts TMK. Will have to give Maggiono’s a try when I get a opportunity. I am rather partial to Old Spaghetti Factory but thought they were better back in the 1970s/80s than they are now. Both OG and TOSF are in the top 12 in this non-snob guide. What is the snob view on this list?

https://www.thedailymeal.com/eat/america-s-12-best-italian-restaurant-chains-slideshow
 
Last edited:

Raul_SJ

G.O.A.T.
Americans are eating far too much salt in their diet.

I think the guidelines have been recently been revised downwards.

That could partially explain the missing salt shakers.
 

Bartelby

Bionic Poster
But what salt and which pepper? They ceased being generic offerings some time ago. So a fifty dollar main dish is not going to come with chicken salt!
 

stringertom

Bionic Poster
I am not Italian, although I play one on TV. :cool:

Not a stickler for authenticity. I’ll go with what suits my palate. No Carrabba’s in these parts TMK. Will have to give Maggiono’s try when I get a chance. I am rather partial to Old Spaghetti Factory but thought they were better back in the 1970s/80s than they are now. Both OG and TOSF are in the top 12 in this non-snob guide. What is the snob view on this list?

https://www.thedailymeal.com/eat/america-s-12-best-italian-restaurant-chains-slideshow
My two mentions are #1 and #2. The only others in my area are Romano's and Buca and neither are worth a trip crosstown. We have a Delmonico's Italian Steakhouse on the I-Drive strip and I've eaten my "litmus test" for a second visit or recommendation to my customers...if the Chicken/Veal Marsala tastes like pancake syrup, it's thumbs down. Maggiano's gets a thumbs up, Delmonico's does not.

Google Vincenzo's in Orlando. You'll never want the meal to end!
 

stringertom

Bionic Poster
Is there a Carrabba's in Jacksonville Beach ?
I believe I went there in 2000 ! I've been trying to recall the name.

"Family owned Italian joints" - are you living in Brooklyn or something with those mafia ? Where sometimes the mafia boss reserves the entire restaurant. Where shootouts happen ? I've seen it in the movies. Maybe Scarface or Carlito's Way or Goodfellas (can't remember).
Not here but in Brooklyn, where I "cut my teeth" on Italian dining, there was a joint that fits your imagination. It was called Monte's Venetian Room and the regular crowd were Dons with pencil thin ties and pinstriped suits accompanied by their squeezes with fancy dresses and bouffant hairdos wearing mink even in warmer months. The place lived up to its name...the front door opened on the one dining room with a 360 degree mural painting of the Grand Canal in Venice. You sat in red leather booths that ringed the room just below the mural. That's if you were connected. My father-in-law was connected but if I went on my own, we were seated at the regular tables in the middle of the floor plan.

They're history now but it was a wonderful place! The food was great too! Still, they would bow down to the Navarra family chefs that run Vincenzo's here in Orlando.Poppa Tony and his son Vincenzo have been operating two sites (Ciao Italia! Is the original near Sea World) for nearly three decades. Best Italian food EVER!!!

Yes, Carrabba's has been in business all over Florida for at least two decades. They started in Houston TX but the family sold out to what is now Bloomin' Brands, the parent company of Outback, Bonefish Grill and Fleming's Steakhouses. All are facing rough times with many closures nationwide, this despite our supposed economic boom.
 

GBplayer

Hall of Fame
Having not added salt to food for over thirty years your sense of taste becomes much more sensitive. Nearly all food served to you at restaurants tastes as though it is swimming in the sea. So I rarely eat out. When I do, I ask for no salt to be used in the preparation. Occasionally a chef will come out to confirm my request . I like pepper .
 

Bartelby

Bionic Poster
I add a little salt in the cooking process and to potatoes, so salt is very noticeable to my taste buds. On the other hand, cheese is salty and I do like pepper.

Having not added salt to food for over thirty years your sense of taste becomes much more sensitive. Nearly all food served to you at restaurants tastes as though it is swimming in the sea. So I rarely eat out. When I do, I ask for no salt to be used in the preparation. Occasionally a chef will come out to confirm my request . I like pepper .
 

Ronaldo

Bionic Poster
But what salt and which pepper? They ceased being generic offerings some time ago. So a fifty dollar main dish is not going to come with chicken salt!
Whip out the Lawry's and ask for mo sugar.
Perfect-Costume-Ideas-for-Parrotheads_1857_40090773_0_14120715_500.jpg
 

MichaelNadal

Bionic Poster
Is there a Carrabba's in Jacksonville Beach ?
I believe I went there in 2000 ! I've been trying to recall the name.

"Family owned Italian joints" - are you living in Brooklyn or something with those mafia ? Where sometimes the mafia boss reserves the entire restaurant. Where shootouts happen ? I've seen it in the movies. Maybe Scarface or Carlito's Way or Goodfellas (can't remember).

Carrabbas is everything :D
 

Raul_SJ

G.O.A.T.
100 yards away from the Carrabba's on I-Drive and right behind the new Star Flyer swing ride is your cure for "everything." Trust me, once you eat at Vincenzo's you won't go back to corporate Italian imitation cuisine.

Anybody know where is real NYC pizza around San Jose?

:(
 

Mr.Lob

G.O.A.T.
I actually prefer that. When I go to a high end restaurant I want a trained chef giving me a meal how it should be eaten. For example I never go to restaurants that advertise 'home cooking'. If I want home cooking I'll stay home--when I go out I want restaurant cooking, from a trained chef who is basically saying 'I killed this dish--enjoy.' If I don't like it I won't go back but usually I like eating a dish how the chef intended it to taste.

Seems the reasonable thing to do is start off eating the dish as the chef prepared, then, if needed, season to your personal preference.
 

Ronaldo

Bionic Poster
I actually prefer that. When I go to a high end restaurant I want a trained chef giving me a meal how it should be eaten. For example I never go to restaurants that advertise 'home cooking'. If I want home cooking I'll stay home--when I go out I want restaurant cooking, from a trained chef who is basically saying 'I killed this dish--enjoy.' If I don't like it I won't go back but usually I like eating a dish how the chef intended it to taste.
Give me Piccadilly Cafeteria, pls
 

maleyoyo

Professional
It's arrogance. It's now the belief in many restaurants that the chef is such a culinary gift to mankind that the food is perfect and no mere mortal should be allowed or need to add any additional seasoning. Tell your wife to do what I do, carry little salt packets in her purse.
Don't forget the Catsup!
And a little bottle of siracha while you at it
 
Top