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Started By
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City Pork is opening a 2nd location...
Posted on 5/13/14 at 3:56 pm
Posted on 5/13/14 at 3:56 pm
Where Dempsey's used to be on Jefferson. I live in the area so I'm excited for another option but I hope they have the kinks worked out this time around. Thoughts??
LINK
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Posted on 5/13/14 at 4:00 pm to Trout Bandit
Good lord. I hope they have an expanded menu. Just not enough choices IMO.
Posted on 5/13/14 at 4:05 pm to Trout Bandit
quote:
Thoughts??
Not very far from the other one.
Hopefully they will learn how to make a BLT.
Posted on 5/13/14 at 4:08 pm to Trout Bandit
Just read this. Slightly closer to my office, so I'm happy. The original location fills up fast at lunchtime unless you get there early. This can't be a bad thing.
Posted on 5/13/14 at 4:10 pm to Trout Bandit
What was that whole controversy about the guy quitting? I thought that place had more or less shut down
Posted on 5/13/14 at 4:11 pm to TheIndulger
quote:
What was that whole controversy about the guy quitting? I thought that place had more or less shut down
guy that owns leroy's/frankie's dawg house bought into it i think. THe overall quality is good still, BUT i can tell there are differences. I noticed on the cuban they started frying the ham, probably because its now a sysco product and not smoked and cured like it first was.
This post was edited on 5/13/14 at 4:12 pm
Posted on 5/13/14 at 4:39 pm to Geauxld Finger
quote:
sysco product
Close. I met their Doerle rep last week at the fishing camp.
Posted on 5/13/14 at 4:40 pm to Geauxld Finger
quote:
I noticed on the cuban they started frying the ham, probably because its now a sysco product and not smoked and cured like it first was.
A place that holds itself out as some sort of specialty meat purveyor using Sysco ham?
Posted on 5/13/14 at 4:42 pm to Y.A. Tittle
Considering the alleged volume this place does and that they are already opening a second location, I doubt they are doing much charcuterie anymore. Unless there is a team of craftsmen working non-stop.
Posted on 5/13/14 at 4:45 pm to BlackenedOut
quote:
Considering the alleged volume this place does and that they are already opening a second location, I doubt they are doing much charcuterie anymore. Unless there is a team of craftsmen working non-stop.
Never been, although had some bacon from there and I was really pleasantly surprised with it and with the original concept of the place, for Baton Rouge.
Why does it seem everything there, though, quickly devolves into a 'catering-to-the-masses' type mindset?
Posted on 5/13/14 at 4:46 pm to Motorboat
I went to CP yesterday, and the guy working the register was being absurdly pretentious. I mean, he was acting like the water at Per Se or something. Calling me sir this, sir that, and using ridiculously colorful language to for a routine transaction. It was bizarre, and annoying too. Anyone gotten this experience?
This post was edited on 5/13/14 at 4:48 pm
Posted on 5/13/14 at 4:47 pm to Y.A. Tittle
quote:
Why does it seem everything there, though, quickly devolves into a 'catering-to-the-masses' type mindset?
I don't know but it aggravates the shite out of me.
Posted on 5/13/14 at 4:47 pm to Y.A. Tittle
quote:
some sort of specialty meat purveyor using Sysco ham
quote:
I was really pleasantly surprised with it
You enjoyed Sysco??
Posted on 5/13/14 at 4:48 pm to Trout Bandit
The bacon.
Posted on 5/13/14 at 4:49 pm to Y.A. Tittle
quote:
Why does it seem everything there, though, quickly devolves into a 'catering-to-the-masses' type mindset?
M O N E Y
Posted on 5/13/14 at 4:51 pm to TigerWise
quote:
quote:
Why does it seem everything there, though, quickly devolves into a 'catering-to-the-masses' type mindset?
M O N E Y
I understand. Why is there automatically no money (or less money) in a true specialty foods purveyor in Baton Rouge? At some point, won't a certain segment of the population want something more than watered down sameness?
Posted on 5/13/14 at 4:55 pm to Y.A. Tittle
Im pretty positive Butcher makes more than enough money without having to just be another Sysco or Doerle sandwich shop.
Posted on 5/13/14 at 4:55 pm to TigerWise
Dempsey's was packed everyday for lunch -what happened? I was not a fan but people seemed to love to eat there.
Also - City Pork just has sandwiches, they need a variety of unique ways to serve... Cheeses, pickled stuff etc. My 2 cents
A beautiful spread at Toups' Meatery
Also - City Pork just has sandwiches, they need a variety of unique ways to serve... Cheeses, pickled stuff etc. My 2 cents
A beautiful spread at Toups' Meatery
Posted on 5/13/14 at 4:56 pm to TigerWise
Ate there a few weeks ago and thought the food was better than ever.
I really like the Big Pig. They should do well in that location.
I really like the Big Pig. They should do well in that location.
This post was edited on 5/13/14 at 5:27 pm
Posted on 5/13/14 at 5:10 pm to Farkwad
quote:
City Pork just has sandwiches, they need a variety of unique ways to serve... Cheeses, pickled stuff etc
Not true. CP does a charcuterie and cheese plate, but they only have 4 or 5 sandwiches on the menu. And nothing exciting like a banh mi, or a sausage dog or a slider. I'd like to see a head cheese sammich got dammit.
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