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Started By
Message
re: Is Pinettas any good
Posted on 9/21/12 at 12:02 pm to TowBROater
Posted on 9/21/12 at 12:02 pm to TowBROater
I hate it.
2
Posted on 9/21/12 at 12:06 pm to LouisianaLady
quote:
Pinettas
has been in Baton Rouge and the same location since I can remember and I'm talking about 8 years old
which is over 35 years ago so I would suggest that those who don't like it don't but NO RESTAURANT survives over 30 years being crappy
ok?
Posted on 9/21/12 at 12:09 pm to stapuffmarshy
quote:
NO RESTAURANT survives over 30 years being crappy
I don't know the exact years, but there are plenty of joints that are old and suck.
Drusilla Seafood comes to mind. Hasn't been good in years.
Posted on 9/21/12 at 12:18 pm to LouisianaLady
quote:
I hate it.
As you should
It's a solid notch below Olive Garden
I ordered an appetizer there that I'm convinced to this day was literally a hot pocket
Posted on 9/21/12 at 12:19 pm to stapuffmarshy
quote:
but NO RESTAURANT survives over 30 years being crappy
Location is important
I would say Mother's in New Orleans is a shitty tourist trap (ok food, but complete rip off and 1000 better options in the city)
Yet it's still open
Posted on 9/21/12 at 12:20 pm to LouisianaLady
quote:
I don't know the exact years, but there are plenty of joints that are old and suck.
Right
And Pinetta's is just cheap enough to stay in business serving substandard food
Posted on 9/21/12 at 12:22 pm to stapuffmarshy
quote:
NO RESTAURANT survives over 30 years being crappy
Fast food
Applebees
Chilis
Places like this survive. They're pushing 30.
It can be done. It just takes people who don't know what's good coming back.
No big deal.
Ok?
Posted on 9/21/12 at 12:24 pm to LouisianaLady
Pinetta's is not for everyone. Most people bitch about it being dark, slow, and dirty. I have been recently and while it is dark, it is not dirty. It has that reputation from years ago when it actually was dusty and dirty. The food itself is very good in my opinion. They have dishes there that you can't get at any other restaurant in the city. Some people don't like the leisure pace of dining there. I don't mind it. The place is unique and I think it's a great place for people who like this type of dining experience.
Their red sauce is a winner
Their red sauce is a winner
Posted on 9/21/12 at 12:38 pm to Loubacca
quote:
Pinetta's is not for everyone. Most people bitch about it being dark, slow, and dirty. I have been recently and while it is dark, it is not dirty. It has that reputation from years ago when it actually was dusty and dirty. The food itself is very good in my opinion. They have dishes there that you can't get at any other restaurant in the city. Some people don't like the leisure pace of dining there. I don't mind it. The place is unique and I think it's a great place for people who like this type of dining experience.
Their red sauce is a winner
Agreed. I like going there for the atmosphere and usually end up a little drunk on chianti.
At least 3 times I have been in there, I have heard the Godfather theme playing.
Posted on 9/21/12 at 12:47 pm to madamsquirrel
quote:
I can now make their sauce at home
Mind sharing that recipe?
Posted on 9/21/12 at 12:49 pm to Loubacca
quote:
They have dishes there that you can't get at any other restaurant in the city.
Like the aforementioned hot pockets I referred to?
Posted on 9/21/12 at 1:38 pm to Powerman
Good chicken parm IMO
Parents went there for as long as I can remember and we go on Valentines every year. Red Sauce is where its at.
Parents went there for as long as I can remember and we go on Valentines every year. Red Sauce is where its at.
Posted on 9/21/12 at 2:15 pm to BamaFanInTigerland
quote:I don't have it written down but you need a few cans of crushed tomatoes (The same yellow label that you can buy at Pocorellos- don't remember the name). Chianti - this is di bossi like they sell at Pinettas. You start by browning one can of tomato paste then adding onions and garlic. Then the tomatoes, dark molasses, italian seasonings of choice (oregano, basil etc) and the wine. Simmer all day. I hope I remembered everything off the top of my head. I have no idea about ratios or amounts because I measure nothing. It was shown to me by a friend of the family of the original owner Julio.
Mind sharing that recipe?
Posted on 9/21/12 at 2:20 pm to madamsquirrel
I eat there from time to time and have for over 40 years. Fork in one hand, rolled up newspaper in the other to swat the roaches.
It's ok and nostalgic but I prefer Digulios across the street. They do a great carbonara.
It's ok and nostalgic but I prefer Digulios across the street. They do a great carbonara.
Posted on 9/21/12 at 2:31 pm to TowBROater
I like the veal parm there.
Posted on 9/21/12 at 3:32 pm to madamsquirrel
Much obliged!
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