Comparing Two Seafood Restaurants
From a succulent fresh lobster tail to a mouth-watering red snapper filet, everyone loves some type of seafood. The residents of our city are lucky, restaurants specializing in seafood are plentiful. Many locals consider Pappadeux and Joe's Crab Shack to be the best. Although they both serve wonderful, fresh seafood, the differences in the menu, the service, and the overall atmosphere set them apart from one another.
Pappadeux offers elegant, elaborate dishes on its menu, while the food described on the menu of Joe's Crab Shack is the sort which tastes best when accompanied by an ice-cold beer and a large plate of french fries. For example, my favorite meal at Pappadeux consists of a flaky filet of red snapper blackened in hot Cajun spices and smothered in a rich Bearnaise sauce. It is then topped with lightly sauted crawfish tails and mushrooms. Once this concoction touches the tongue, it simply melts. On the other hand, Joe's Crab Shack has been made famous for its barbecued crabs. The cook begins by slowly cooking small dungeoness crabs in a large barbecue pit. Once the crabs have been seared to perfection, the cook tosses them on a large tray, and they are ready for presentation. The waiter then serves these divine crabs with a hammer, a bib, and a roll of paper towels. After pounding on the shell for five minutes, the lucky diner discovers a piece of crab meat which, like the snapper filet, melts in the mouth.
Distinguishing each restaurant further is the service; although it is impeccable at both Pappadeaux and Joe's Crab Shack, the manner in which one is served varies greatly. When dining at the classy Pappadeux, each patron is greeted by an exquisitely dressed staff. The waitstaff is clad in black slacks, white tuxedo shirts, and classic bow ties, while the hostess dons an elegant dress. The staff greets each diner with the traditional "ma'am" and "sir" and treats her or him with the utmost respect and dignity. In contrast, at the relaxed Joe's Crab Shack the entire staff wears t-shirts and shorts or jeans and treats everyone as if they are life-long friends; greeting patrons with "Hey! How's it going?
I thought it would be a good idea to revisit the training styles of my first interview with general manager Terrel from West Virginia 's Red Lobster. We began the interview with the recap of our first interview, which mainly focused on the training and development of future managers of Red Lobster restaurants. For this interview, I wanted to focus on the entire training process from a new employee to the general manager position.
Chuy’s Tex-Mex Restaurant started in 1982 in Austin, TX off Barton Springs Rd. It was the vision of two friends, Mike Young and John Zapp. They wanted to create a restaurant that offered quality food, diverse options, and affordable prices. The first location was in an old, abandoned BBQ shack with limited room and space, but it would certainly do. Mike and John ran low on their budget for décor and ended up with $20 to spend. John went out to find as much décor as possible. “You can’t fake cheap.” said, John. One of the items John came back with was a velvet canvas of Elvis; thus the beginning of the signature culture and environment provide by Chuy’s. John and Mark say, “If you’ve seen one Chuy’s, you’ve seen one Chuy’s.” The one common denominator found in each location is the Elvis Shrine. From the very beginning The King has played a part in this successful restaurants growth and development.
Two locally owned famous restaurants in Sedalia, Missouri, El Espolon and El Tapatio, are both recognized as quality, authentic Mexican restaurants that serve Sedalia with outstanding service and great food. After paying each establishment a visit this past weekend, I have discovered some differences and similarities in the two. Although many of my relatives have chosen El Espolon as their favorite, I found El Tapatio to provide a more ethnic experience with their excellent food, sharp service, and clean venue.
The Texas Roadhouse may be a steakhouse, but the seafood is incredible too, including grilled shrimp, salmon and fried catfish. The legendary bar selection makes sure an ice cold beverage can make any meal more special. Enjoy one of the many varieties of margaritas, a cold draught beer or any of the other amazing cocktails. Kids love Texas Roadhouse for the
After reading Sir Ken Robinson 's book "Creative Schools The Grassroots Revolution That 's transforming Education" the reader can visualize several examples about how to change the actual educational system. He analyzes the process of education in which we are involved and how this one could be replaced with a creative one, which encourages students to be creative in all spheres and subjects; instead, prepare them for standardized tests. Education should be a process where students learn gradually at their own level. The author defines it as " organized programs of learning … that young people need to know, understand and able to do things that they wouldn 't if left to their own devices" (Robinson, p 17) Also, he suggest and analyze, in base of his experience, how education needs to be transformed in order to benefit students and prepare them for life, instead guide them through the straight line of standardized tests. He pointed the importance of teaching and education itself, and how creativity can be a key factor that makes students engage with the learning process.
If someone from out of town asks a local Pittsburgher where they could find a good place to eat, they would more than likely be pointed in the Strip’s direction. The Strip district is home to a wide variety of culinary options, from very authentic Pittsburgh food and restaurants like Primanti Bros. and DeLuca’s to very upscale or diverse options like Eleven or Sushi Kim. No matter what your taste of food is there is an option for you in the Strip District. Even if cooking your own food is what you prefer, there are a number of local produce and meat distributers in the district. With such a wide variety of restaurants having their homes here for decades and new ones making their place and success in the Strip District area, food is a big part ...
Wystan Hugh Auden was born in York, England on February 21, 1907. He was educated at Christ Church, Oxford after his family moved to Birmingham during his early childhood. He later attended Oxford University where his gift as a poet was immediately realized. In 1930, at the age of twenty three, Auden's second collection of poetry aptly titled, Poems, was published, thus establishing him as a leading voice of a new generation (“W.H. Auden”).
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A lot of restaurants allow waiters to wear regular blue jeans and the restaurant's tee shirt to work. This might not seem like a big deal, but when one gets out of class an...
Big Mike’s biggest strength is their prime Myrtle Beach, SC location. The Myrtle Beach area plays host to over 13.1 million visitors each year. Big Mike’s is centrally located just a few blocks from the Atlantic Ocean and Ocean Blvd. Another strength is that Big Mike’s offers a unique menu of homestyle soul food with low prices and little competition in the Myrtle Beach dining market. Big Mike’s menu features “comfort food” and the restaurant attracts a loyal local following plus visiting “foodies” who are looking for a unique experience and local flavor. Big Mike’s is famous for their Blue Plate Special, their Mac n’ Cheese and the owner Mike Chestnut is known for his delicious collards. His nickname is the “King of Collards.” Therefore, we have the following recommendations for Big Mike’s Soul Food.
Lack of time to cook a proper meal and decide to order fast food? This situation always happened in everyone daily life. This shows that choosing fast food as a meal is already a trend in this modern era. Fast food and home cooked meal can be differentiated by time, cost and its nutrition value.
Lynch, David K., and Livingston, William, Color and Light in Nature Cambridge University Press 1995
Crab Cakes has been one of the products on the Stingrae brand exclusively available to hotels and restaurants. The marketing plan seeks to launch the product to everyday consumers and caterers while still supplying to its existing market the hotel and restaurant chains.