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Comment Archives: stories: Chow

Re: “Standing O

Thanks for backing me up Food Maven!

For $8.75 from The O: Two eggs any style, choice of meat ranging from burly cuts of bacon to a spicy chorizo pile, a ton of hash browns or smashed potatoes and a variety of bread from local bakeries

How much for that at Franks? Well, the two egg breakfast is $4.90 and that does not include any meat. How much for a side of bacon? An additional $3.50. What does that add up to? $8.40 How about the Egg Sandwich at Franks? $8.60! Or the Chorizo breakfast plate? $8.75 Those are the comparable dishes at Franks.

I eat at Franks. The portions would not be described as big and you get what you pay for. The early bird special is tiny and has no meat with it. Add a side of bacon to the early bird and you are suddenly paying over $5.

The point it, if the servings are large, then the prices at The O are not out of the norm and may actually be a good value if the portions are as large as Mark says they are.

3 likes, 2 dislikes
Posted by HumanBean on 06/07/2017 at 9:49 AM

Re: “Standing O

Hey, HumanBean:

Take a look at the breakfast menu at Frank's Restaurant on Pima:

http://www.franksrestaurant.com/untitled-c1xpz

0 likes, 2 dislikes
Posted by Food Maven on 06/07/2017 at 9:39 AM

Re: “Standing O

The prices are not out of hand. As soon as minimum wage went up, food prices followed. You cannot even get a decent breakfast burrito anywhere in town for less than $6 dollars now and most of them are closer to $7.

$8-something for a sit down breakfast plate is close to the bottom of the barrel price-wise and I can't think of any places with a decent breakfast for less. Sure you can get an early bird special someplace for around 4 or 5 bucks but it will be very skimpy and leave you wanting more...

6 likes, 7 dislikes
Posted by HumanBean on 06/07/2017 at 9:27 AM

Re: “Standing O

Not one comment on the actual restaurant. Has anyone actually gone there ?? $8.75 for 2 eggs/bacon/hashbrowns...$8.50 for a salad ????? Good Luck in that desolate part of Oracle.

8 likes, 1 dislike
Posted by Triplem555 on 06/06/2017 at 7:40 PM

Re: “Standing O

The Big O
would be better...

2 likes, 9 dislikes
Posted by UofAzWildkitty on 06/02/2017 at 9:30 PM

Re: “Standing O

For those WHO ...

10 likes, 19 dislikes
Posted by SonoranWinds on 06/02/2017 at 10:05 AM

Re: “Standing O

HumanBean:

They ground you down. Sigh.

1 like, 4 dislikes
Posted by John Peter Zenger on 06/02/2017 at 7:45 AM

Re: “Standing O

You are doing a great job Mark!

14 likes, 11 dislikes
Posted by John I. Gilman on 06/02/2017 at 7:43 AM

Re: “Standing O

HumanBean, its been a bumpy road with you but I appreciate the feedback. Getting more comfortable with the honor and responsibility of being the Chow writer and allowing myself to relax a bit while sticking to guidelines.

Above all...thanks for reading and your support!

22 likes, 11 dislikes
Posted by Mark Whittaker on 06/01/2017 at 7:16 PM

Re: “Standing O

It's still just a press release.

15 likes, 16 dislikes
Posted by donkiyoti on 06/01/2017 at 12:08 PM

Re: “Standing O

Mark! This review is a huge step in the right direction! Thank you for being receptive to your readers, you rock!

14 likes, 12 dislikes
Posted by HumanBean on 06/01/2017 at 9:23 AM

Re: “Nearly Mythical

"First off, no, there is no such thing as a pinecone fish..."

Yes, Virginia, there is, in fact, a species called the pinecone fish. I've seen them in public aquariums. Per Wikipedia: "Pinecone fishes are small and unusual beryciform marine fish of the family Monocentridae. The family contains just four species in two genera, one of which is monotypic. Their distribution is limited to tropical and subtropical waters of the Indo-Pacific. Pinecone fishes are popular subjects of public aquaria, but are both expensive and considered a challenge for the hobbyist to maintain."

Some species are bioluminescent as well.

3 likes, 0 dislikes
Posted by Ex-Arizonan on 05/31/2017 at 9:52 PM

Re: “Nearly Mythical

China Pacific used to be in this space and we were sad when it closed. Have been eyeballing this place when we get our groceries at nearby Safeway -- will make a point to dine here real soon.

2 likes, 0 dislikes
Posted by SonoranWinds on 05/31/2017 at 8:43 PM

Re: “Nearly Mythical

Anybody with two fingers has become a published author. What a decline in civilization. Sad to see.

1 like, 11 dislikes
Posted by Android on 05/31/2017 at 11:19 AM

Re: “Nearly Mythical

Where do the locally-sourced dogs and cats come from? Local puppy mills? PACC? Pet stores?

1 like, 21 dislikes
Posted by G. DiNardo on 05/28/2017 at 10:02 AM

Re: “Nearly Mythical

Hmm...I am new to the weekly (and Chow) but tend to agree with HumanBean, although his initial email was a tad brusque. I saw that this was a "Chow Feature" so I did not expect a review. But after some browsing, I see that they do not have a "review" category. Perhaps they should.

9 likes, 2 dislikes
Posted by RH on 05/28/2017 at 9:27 AM

Re: “Nearly Mythical

+1

2 likes, 2 dislikes
Posted by anonemouse on 05/26/2017 at 2:55 PM

Re: “Nearly Mythical

First of all, my issue is not with Mark. He is a talented writer and obviously fully capable. My issue is with the editorial decision to focus on personalities behind the food instead of the food itself in lieu of any actual reviews. I think these pieces that talk about the background and personal stories of the people behind a restaurant have a place but they should be complimentary to a solid review process. Nobody is going to restaurants because of the Chefs life story, they are there for the food, and if the chef happens to have a great story, that is even better. These stories should not go away, but they should take a back seat to a more traditional restaurant review process.

These are very soft pieces of writing and come off as advertisements. It is a legitimate question to ask if the Weekly is being paid and how these restaurants are chosen. It matters. I think the Chow section could use some investigatory backbone, for example, if a restaurateur makes a claim that they are sourcing their food locally they should be asked more details about that, this sort of 'green washing' is rampant in the restaurant industry and deserves attention. Mark should know that. It is not about bashing or attacking the restaurant but it is about holding them accountable to their customers.

Obviously The Weekly does not subscribe to the the broadly accepted paradigm n in the food world of the reviewer remaining anonymous. Most food reviewers at major outlets know that anonymity is the best way to insure the integrity of their reviews; it prevents restaurants from treating them differently than other patrons, preparing things with better ingredients, or any of the other myriad of changes a restaurant would make knowing that a review was being written. The Weekly has chosen an approach that gives all the power to the restaurant and takes away the power and independence of the reviewer.

What does all of this mean to me the reader? Whether these are paid advertisements or not, I cannot trust the small portion that actually addresses the food and even if the food is great it is marred by an inappropriate relationship between the reviewer and the restaurant.

That is my opinion, obviously a lot of people agree with me and a lot don't. I would encourage those who disagree to consider the relationship between a reviewer and a restaurant, and how that relationship can impact the veracity and quality of a review. Are you really going to get the same experience that Mark gets? Maybe we should all start notifying restaurants that we will be publishing a review when we make our reservations. Don't forget to schedule an interview too...

19 likes, 16 dislikes
Posted by HumanBean on 05/26/2017 at 10:41 AM

Re: “Nearly Mythical

While I will agree that the story last week about Old Chicago pizza was putting lipstick on a pig, I felt this was a solid review. For those people who cannot figure out how to google the restaurant to see the menu, here you go Human Bean....https://www.facebook.com/SkyDragonChinese/…. Seriously, HB, why don't you try your hand at writing a restaurant review and let everyone else pick it apart.

19 likes, 7 dislikes
Posted by RobG on 05/26/2017 at 8:43 AM

Re: “Nearly Mythical

To HumanBean:

Don't let the bastards grind you down.

8 likes, 9 dislikes
Posted by John Peter Zenger on 05/25/2017 at 2:08 PM

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