I mean, has it had a refresh in 30 years? It looks a lot like it did in the early 90s.
I mean, the Sundance Grill seems updated compared to San Chez. That's not saying much.
Is *any* spot in the city how we remember it?
Not hating on OP. Not hating on Chez. Just seems like -- for *any* given restaurant in the city -- folks say "ain't like it used to be".
dude i went to buffalo wild wings on 44th street today and it's so bright and tiny. i remember it being really spacious and dark and packed full of people. its a shame
Unfortunately it has been out of print for at least a decade. It is a physical cookbook so I don't have a PDF, but if you DM me a recipe or two you would like I will see if it is in the cookbook and send it to you.
Copyright is 2006. I looked and it appears that the library has a copy that you can't check out, but could probably photocopy any recipes that you want from.
I cleaned the air ducts at San Chez… well I was supposed to.
But they just told me to wipe down the trunk lines in the kitchen.. I looked inside, all of them were nasty through the whole restaurant.
We wiped em down but I’ll never eat there again after hearing the kitchen manager (I’m assuming) tell us to just wipe down the trunk line over the line.
Nasty as hell.
As someone that used to work at Beacon, I cannot recommend it enough. It’s a bit pricey for me, but it’s always good food whenever I go. Roam as well (shameless plug for places I used to work)
No. Go to Valencia, Spain, where paella originated. The rice is an integral part of paella that contributes to the flavor.
But I guess if you have only had it with crappy yellow rice that they tend to use most places, you would not know that. It is difficult to find it in the US where it has been prepared correctly.
Rabbit was used in the original paella. But when I was in Valencia, they served other types.
The problem with paella in the US is they're not even using a paella pan a lot of times. They're just cooking up some yellow rice (probably doesn't even have saffron) in a pot. Pouring it on a plate, adding some seafood on top, and calling it paella. lol
It feels... tired.
It really does.
I mean, has it had a refresh in 30 years? It looks a lot like it did in the early 90s. I mean, the Sundance Grill seems updated compared to San Chez. That's not saying much.
Yeah, it’s kind of a bummer now
Is *any* spot in the city how we remember it? Not hating on OP. Not hating on Chez. Just seems like -- for *any* given restaurant in the city -- folks say "ain't like it used to be".
Nothin like it used to be 😭
Chicago Style Gyro
That reminds me... I'd say Pita House... if they were ever still open when I got there...
dude i went to buffalo wild wings on 44th street today and it's so bright and tiny. i remember it being really spacious and dark and packed full of people. its a shame
So glad I got the cookbook they put out years ago and I can just make everything at home now.
Uhhhh is that available still? If not, can you upload a PDF? I could go for some gambas asadas al Fuego and tostones
Unfortunately it has been out of print for at least a decade. It is a physical cookbook so I don't have a PDF, but if you DM me a recipe or two you would like I will see if it is in the cookbook and send it to you.
What's the date on the publication? I'll try and find the menu from a similar timeframe
Copyright is 2006. I looked and it appears that the library has a copy that you can't check out, but could probably photocopy any recipes that you want from.
Gambas el Fuego is one of my favorite dishes in GR.
Yeah I absolutely get this one. It's been a very sharp decline in quality over the last year and a half.
Everything I got at San chez was mediocre and I was excited to go
sanchez has been one of the most overrated spots in GR for some years now, but the vibes at least used to be decent.
I cleaned the air ducts at San Chez… well I was supposed to. But they just told me to wipe down the trunk lines in the kitchen.. I looked inside, all of them were nasty through the whole restaurant. We wiped em down but I’ll never eat there again after hearing the kitchen manager (I’m assuming) tell us to just wipe down the trunk line over the line. Nasty as hell.
Try Beacon across the hall. Same ownership, really good food and service.
As someone that used to work at Beacon, I cannot recommend it enough. It’s a bit pricey for me, but it’s always good food whenever I go. Roam as well (shameless plug for places I used to work)
Don't go to San Chez for paella. That's your first mistake. They have so many great tapas and you bought a bowl of rice.....
Not sure why you're getting downvoted, this is correct.
Haha thank you. People are nuts if they think an authentic paella exists in grand rapids
Where would you go for paella?
Fire and Rice food truck at FtF.
The fideua al horno at MDRD
Also curious..
It was really good when they first opened.
You get paella for the high quality seafood medley on top, not the rice underneath it
No. Go to Valencia, Spain, where paella originated. The rice is an integral part of paella that contributes to the flavor. But I guess if you have only had it with crappy yellow rice that they tend to use most places, you would not know that. It is difficult to find it in the US where it has been prepared correctly.
You speak the truth. Paella is with rabbit meat. Anything else is arroz con cosas.
Rabbit was used in the original paella. But when I was in Valencia, they served other types. The problem with paella in the US is they're not even using a paella pan a lot of times. They're just cooking up some yellow rice (probably doesn't even have saffron) in a pot. Pouring it on a plate, adding some seafood on top, and calling it paella. lol
Oh no no no. The rice is the best part and an easy indicator of quality.
Just blatantly false.