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Cacafuego posted:Can confirm that this is an awesome restaurant and I frequented it when it was in Winter Park before they went to airport only. Please edit the name out of your post
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Dec 20, 2019 04:36
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Kritzkrieg Kop posted:What's the rent like compared to say a downtown location in Orlando? Or wherever a similar restaurant would be usually located there. I don't know off the top of my head, but I'll find out.
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Dec 20, 2019 04:38
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Disargeria posted:Oh hey I live right next to MCO can I drop by? Yeah, let me know. I can bring people through security
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Dec 20, 2019 04:38
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Sandwich Anarchist posted:Please edit the name out of your post poo poo, my bad, done!
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Dec 20, 2019 04:50
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Cacafuego posted:poo poo, my bad, done! Thanks. People can easily figure out what restaurant we're talking about, but plausible deniability etc.
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Dec 20, 2019 04:51
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have you had any recognition from local food writers/other parts of the local food scene? the only time i see any sort of stuff written up about airport locations in LA is if there's a celebrity chef or a high profile restaurant group moving into a new space, and the only place that's remained discussed for longer than the initial buzz is an offshoot of a well known food prep centered charity. LAX kind of seems like a blackhole foodwise
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Dec 20, 2019 04:56
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GhostofJohnMuir posted:have you had any recognition from local food writers/other parts of the local food scene? the only time i see any sort of stuff written up about airport locations in LA is if there's a celebrity chef or a high profile restaurant group moving into a new space, and the only place that's remained discussed for longer than the initial buzz is an offshoot of a well known food prep centered charity. LAX kind of seems like a blackhole foodwise We've had numerous local food writers and bloggers visit and review us. We've also been recognized by USA Today three times as one of the best airport restaurants in the nation, placing in the top 4 of a national user poll.
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Dec 20, 2019 04:59
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Sandwich Anarchist this thread is the bomb dot com. I travel more than average and appreciate any airport where I can get some decent goddamn food; you're fighting the good fight! I never get out east though. I was hoping you were in one of the connections I make frequently.GhostofJohnMuir posted:have you had any recognition from local food writers/other parts of the local food scene? the only time i see any sort of stuff written up about airport locations in LA is if there's a celebrity chef or a high profile restaurant group moving into a new space, and the only place that's remained discussed for longer than the initial buzz is an offshoot of a well known food prep centered charity. LAX kind of seems like a blackhole foodwise LAX has this like rock and roll bar thing called Rock and Brews. It's always full so I only ever get in when I'm traveling alone, good luck if you've got family with you. Food is decent, excellent as far as airports go, and the beer selection is high quality and priced like you'd expect beer to be priced at a restaurant outside an airport. Go to that place. It's not the best airport food at the handful of airports I frequent but it's close (the best is in SMF - look for the place with all the dark wood right by the massive chandelier). Also, I have a fun (terrible) LAX food story. On my worst day of travel ever (huge delays, rerouting, loving nightmare - 17 hours to cross half the US) I was in LAX waiting a longass time for the connection to finally get me where I was going. It was like midnight and I was starving and I made a huge loving mistake: I ordered a breakfast croissant. It had probably been there since the morning if not the morning before.... spent most of that flight making GBS threads my guts out. 1 star would not recommend. Resting Lich Face fucked around with this message at 05:49 on Dec 20, 2019 |
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Dec 20, 2019 05:40
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Resting Lich Face posted:Sandwich Anarchist this thread is the bomb dot com. Hey, no bomb jokes at the airport. They take that poo poo seriously.
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Dec 20, 2019 12:53
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Sandwich Anarchist posted:Thanks. People can easily figure out what restaurant we're talking about, but plausible deniability etc. Definitely found the current menu (updated today lol) and holy poo poo I'm definitely coming to eat the next time I head to Orlando to visit theme parks!
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Dec 20, 2019 23:16
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While I was trying to creep your website, MCO's website seems to really want me to go to the French version loving urgently for some reason. They are aware that most of Canada does not, in fact, speak any French, right?
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Dec 20, 2019 23:35
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Coasterphreak posted:Definitely found the current menu (updated today lol) and holy poo poo I'm definitely coming to eat the next time I head to Orlando to visit theme parks! Yeah I told the GM to update it. I'm currently working on a new site as well.
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Dec 20, 2019 23:49
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That's some drat fine looking food OP, and I have eaten some drat fine food in my time.
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Dec 21, 2019 03:10
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Is that an oyster po boy and if so how many goddamn oysters are on it? That can't be normal unless its like 30 bucks. And whats the fish in the last one? Catfish?
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Dec 21, 2019 03:13
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bird with big dick posted:Is that an oyster po boy and if so how many goddamn oysters are on it? That can't be normal unless its like 30 bucks. It's alligator, and yeah that's catfish.
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Dec 21, 2019 03:17
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Sandwich Anarchist posted:It's alligator Ah, that makes a little more sense
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Dec 21, 2019 03:22
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I'm surprised major hubs aren't courting restaurants like this more actively. Like, when I fly to Europe, I have a choice of going through Toronto, Frankfurt, London or Amsterdam, and I would absolutely consider choosing any of those over any other on the basis of a restaurant like the OP's. I already pick Houston over Dallas, Chicago and Denver when flying to the States so I can hit Pappadeaux's, and it's not even that great.
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Dec 21, 2019 03:34
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PT6A posted:I'm surprised major hubs aren't courting restaurants like this more actively. Like, when I fly to Europe, I have a choice of going through Toronto, Frankfurt, London or Amsterdam, and I would absolutely consider choosing any of those over any other on the basis of a restaurant like the OP's. I already pick Houston over Dallas, Chicago and Denver when flying to the States so I can hit Pappadeaux's, and it's not even that great. Airports are only barely paying attention to the restaurants they lease space to. They have far more pressing concerns, for better or worse. This is changing in some hubs with both significant traffic and a larger physical footprint that can accommodate places like this, but there are a ton of airports where it really isn't possible (I'm look at you Kansas City)
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Dec 21, 2019 04:13
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PT6A posted:I'm surprised major hubs aren't courting restaurants like this more actively. Like, when I fly to Europe, I have a choice of going through Toronto, Frankfurt, London or Amsterdam, and I would absolutely consider choosing any of those over any other on the basis of a restaurant like the OP's. I already pick Houston over Dallas, Chicago and Denver when flying to the States so I can hit Pappadeaux's, and it's not even that great. DFW has Pappadeaux's. Two of them in fact. In Terminal A and Terminal C.
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Dec 21, 2019 05:34
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This is more general than airport specific, but since coming back to the US I've gotten sick of restaurants because basically anywhere that isn't explicitly "ethnic" has the same twelve boring things on the menu and the only vegetable is a potato. Some sort of generic salad if you're lucky. Why is there so little variety?
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Dec 21, 2019 06:39
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Grand Fromage posted:This is more general than airport specific, but since coming back to the US I've gotten sick of restaurants because basically anywhere that isn't explicitly "ethnic" has the same twelve boring things on the menu and the only vegetable is a potato. Some sort of generic salad if you're lucky. Why is there so little variety? 'the US' is a big place, if you're living in the midwest somewhere, the answer is "don't live there anymore". But, mostly, because burgers/mac&cheese/steak/pasta with boring bullshit/nachos/tacos-type menus tend to appeal to a wider audience and those items sell better. Depending on where you are, try to find some independently owned, smaller spots. Not necessarily fine dining, but smaller spots will be more likely to have fun menus because they're only doing 40 seats at a time anyway so having to please 300 people a night isn't a need.
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Dec 21, 2019 06:55
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Grand Fromage posted:This is more general than airport specific, but since coming back to the US I've gotten sick of restaurants because basically anywhere that isn't explicitly "ethnic" has the same twelve boring things on the menu and the only vegetable is a potato. Some sort of generic salad if you're lucky. Why is there so little variety? They all buy from Sysco.
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Dec 21, 2019 07:59
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Starches and low quality meat are dirt cheap, and most Americans have bad food habits.
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Dec 21, 2019 12:39
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If you had to recommend one menu item for someone completely new to southern cuisine and is looking to experience what the south has to offer, what would it be? Without ever having grits in my life I think I'd probably order that, but perhaps there's something better?
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Dec 21, 2019 13:10
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Canuckistan posted:If you had to recommend one menu item for someone completely new to southern cuisine and is looking to experience what the south has to offer, what would it be? Nashville Chicken. Smoked and fried naked, in a hot spice crust, drenched in hot honey (chili infused, not temperature hot) with sweet pepper pickle relish on top, alabama white bbq sauce (or "bama") to dip, and a fixin of your choice; go for brussels or grits.
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Dec 21, 2019 13:46
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Sold! Please find the nearest Canadian and send it up north with them. Seriously, that sounds really good.
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Dec 21, 2019 13:49
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With the rise of Instagram, many restaurants have begun to pay more attention to plating to improve their visibility on social media. Is this a focus area for you, given the emphasis on short ticket times you previously mentioned?
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Dec 21, 2019 13:52
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LMAO if you're avoiding ORD and Tortas Fronteras for IAH and Pappadeux you're really doing this wrong.
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Dec 21, 2019 14:01
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Shooting Blanks posted:With the rise of Instagram, many restaurants have begun to pay more attention to plating to improve their visibility on social media. Is this a focus area for you, given the emphasis on short ticket times you previously mentioned? Yes. I am constantly looking for new plates and dishes to use, and I put a very big focus on presentation and plating. Most people who come here have incredibly low expectations, so my goal is to suprise them. I hear "oh wow!" when a plate gets placed in front of someone and it feels rad.
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Dec 21, 2019 14:01
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I'd be very curious about your menu development process in general given the various constraints you have. Are there any gimmes on there like "what are we going to do with the burger this time" or any dishes that are a hard no, despite wanting to do them? Similarly, given your volume and security restrictions, how often do you 86 menu items for a shift or a day? Even with deliveries 6 days per week I'd imagine there are times when something just can't be done.
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Dec 21, 2019 14:36
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drgitlin posted:LMAO if you're avoiding ORD and Tortas Fronteras for IAH and Pappadeux you're really doing this wrong. I hadn’t heard of that one, if it’s better then ORD it is next time.
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Dec 21, 2019 15:18
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Shooting Blanks posted:I'd be very curious about your menu development process in general given the various constraints you have. Are there any gimmes on there like "what are we going to do with the burger this time" or any dishes that are a hard no, despite wanting to do them? The process is alot like anywhere else; we see stuff or think of things to try, bounce the idea around, and start experimenting. There are lots of things we wish we could do but simply can't for various reasons. For example, we can't really do things like roasts or venison, because being past TSA security means we have to use plastic cutlery. Many types of fish are off the table due to the time needed to cook them properly. We've also discovered that people about to get on a plane don't want ribs or anything super messy. We do have a number of staple items that never change, or have slight variations. Shrimp & Grits is always there, but the Seasonal Salad changes every menu. Some things do change for the sake of changing, even if they do well, but only if they've been on for a while. On our current menu, the Bologna Sliders are done after this menu, even though they fly. We also have to stay on theme. Often, dishes will come up that sound great but need tweaking to work for our concept. An example is the current pasta; it's fashioned after elote street corn, a solidly hispanic dish, so we are making the chorizo out of Texas hunted wild boar to give it that spin. quote:Similarly, given your volume and security restrictions, how often do you 86 menu items for a shift or a day? Even with deliveries 6 days per week I'd imagine there are times when something just can't be done. We don't often run out of anything. Occasionally things get missed on prep or, more often, get shorted on deliveries and we have to drop an item for the night. But it's actually in our contract that we have full menu availability at all times, so we have to be pretty diligent about it. Sandwich Anarchist fucked around with this message at 16:15 on Dec 21, 2019 |
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Dec 21, 2019 16:12
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Are there any unexpected perks to having an airport location?
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Dec 21, 2019 16:24
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Pekinduck posted:Are there any unexpected perks to having an airport location? We close up based on flights that day, which often means that we are leaving the restaurant at 11pm or earlier. No 2am out times here. We are always busy, so cooks and staff get their hours consistently, and service staff make bank every day. Being as busy and having the revenue that we do means we have a load of extra money and backing from the parent company, so I have a lot of freedom for purchasing new products and equipment as needed. It is also easier to blow people away with our food and service, since everyone's expectations are so low when they visit us for the first time!
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Dec 21, 2019 16:38
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PT6A posted:I hadn’t heard of that one, if it’s better then ORD it is next time. If you like Mexican sandwiches it’s amazing. Be warned: the habanero salsa is really, really, really very hot.
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Dec 21, 2019 19:13
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drgitlin posted:If you like Mexican sandwiches it’s amazing. Be warned: the habanero salsa is really, really, really very hot. This is a problem? 
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Dec 21, 2019 19:32
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drgitlin posted:If you like Mexican sandwiches it’s amazing. Be warned: the habanero salsa is really, really, really very hot. I do, and I especially love extremely spicy salsas! Welp, ORD it is next time I’m going south.
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Dec 21, 2019 20:23
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I can't think of any good questions, because most goons have beaten me to the ones that occurred to me (and then some). Just wanted to say that, as expected, this is a really good thread, thanks for making it! Actually I do have a question, come to think of it: the bit about your chef knives being cabeled down, that was "wow, that's wild, but makes sense, I guess". But what about other sharp implements, like paring knives, or peelers, or...? Do y'all have to account for everything at the end of a shift? I know I could totally take out 5 flight attendants and a couple pilots with a Microplane. (NOTE TO TSA/CIA/FBI/OTHER ALPHABET ORGANIZATIONS: THAT WAS A JOKE. GET IT? MICROPLANE?)
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Dec 21, 2019 21:05
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JacquelineDempsey posted:I can't think of any good questions, because most goons have beaten me to the ones that occurred to me (and then some). Just wanted to say that, as expected, this is a really good thread, thanks for making it! All of that poo poo is tied down, including wine corkscrews. Peelers aren't, but that's it. We have an entire secondary prep kitchen down in the secure area of the terminal that let's us have loose knives though, so that's where we do the majority of the heavy knife work.
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Dec 21, 2019 21:40
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Interesting, thanks! On a similar note (and sorry if this is a stupid question, but I haven't flown in years): are passengers allowed to get doggie bags to bring on the plane? I hate wasting food and always get to-go boxes with anything I can't finish. I'd be sad to watch your delicious food being whisked away just because I have a connecting flight and didn't finish my grits.
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Dec 21, 2019 21:50
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