I used to frequent the Collard Green Cafe just because it was convenient to where I lived at the time. I have personally seen the owner put frozen collard greens in the pot, but I don't know if it was because he ran out or what. That said, the collard greens are very good and almost make a trip there worthwhile by themselves. Unfortunately, most of the rest of the veggies are generally really bland and soggy. Mac and cheese is about as fancy as the veggie selection gets and it's not very good at all-it reminded me of the microwave mac and cheese where you mix up a cheese powder with milk to make the sauce. I'm not much of a fried chicken fan, so I never tried it there-had the baked chicken once and it was OK. Ox tails were good. In spite of what can be found in previous reviews, frankly IMO the main line cafeterias have genearlly much better food and the selection is much larger, although Collard Green is cheaper and you can get in and out quicker. I don't like saying this because I want mom and pop operations like that to succeed, but the truth is the truth.
It seems that people hired to review restaurants just don't live in the real world. Hardly anyone goes to restaurants where you have to spend $400 for a meal for two. It's like writing columns about belts that cost $1500. Yeah, they exist, but they're irrelevant to all but a handful of people. Of course, it's easy to churn out long-winded articles gushing over this week's $30 appetizer churned out by some genius chef when someone else is paying the tab. It's clear that "foodies" don't exist in great enough numbers to keep restaurants like this going-basically this sort of operation became doomed once companies began clamping down on expense accounts. Few people have the means or the desire to spend hundreds of dollars of their own money just for a couple of hours of the old chew-and-swallow.
repeating the same actions and expecting a different outcome.
So near, and yet so far.
Wonder if the passengers lining up for lifeboats on the Titanic had as good a sense of humor as you do.
I'm with those who think the FB has at least become more uneven in its quality in the past several years or so. That said, anyone who thinks that once some corporation buys it and wants to stamp out FB's like Starbucks that things will stay the same just because the original owner will be going over to the new owner isn't living in the real world. The scenario of a small business selling out to become a piece of a bigger one always results in the loss of control by the original owner. Often after a few years the original owner will leave because he/she sees the vision they originally gave life to turn into something else and they can't do a damn thing about it because they've cashed in their chips and gone from being an owner to being an employee. There's nothing in the world wrong with a small business owner cashing in their chips, but to pretend that a buyer who wants to build 100 stores in the next few years is going to run things the same way a local 2 store outfit is run just ignores reality. Sure, they will have more buying power to purchase eggs from chickens fed only organically grown feed but those eggs are going to come from some central location halfway across the country. And in any event, the corporate bean counters will almost certainly step in and tell the former owner she can't use them. And she'll be powerless to stop it. It's not unlikely that in 5 years or so she'll quit out of frustration and start another restaurant.
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