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re: City Pork is opening a 2nd location...
Posted on 5/14/14 at 9:51 pm to Rickety Cricket
Posted on 5/14/14 at 9:51 pm to Rickety Cricket
quote:
You'd think. And isn't City Pork just trying to piggy back off of what Butcher has done so well?
While I get the similarities, all things considered, they are very different to me. Butcher has "creative" sandwiches, with unique combinations and homemade sauces etc. CP is basically staple, comminly found sandwiches made with finer ingerdients. They are cool and all, but I think Maxwells Market's cuban is better. Give me Butcher 100x over and its not even close
1
Posted on 5/14/14 at 9:52 pm to Martini
God I never thought a thread about a sandwich shop could be so contentious
Posted on 5/14/14 at 9:58 pm to REG861
quote:
God I never thought a thread about a sandwich shop could be so contentious
Posted on 5/14/14 at 11:19 pm to Jarlaxle
Better then a empty building, am I right?
Posted on 5/15/14 at 2:24 am to REG861
Dude I know...
Posted on 5/15/14 at 6:59 am to Boondock544
I went to this place about six or eight weeks ago, on the rec of this board. It was underwhelming. Meh all around.
Posted on 5/15/14 at 7:37 am to Jarlaxle
that gif is funnyPosted on 5/15/14 at 7:43 am to MiloDanglers
quote:Yes, but City Pork was fashioning itself to be what Cochon is. It apparently is no longer even remotely heading in that direction.
While I get the similarities, all things considered, they are very different to me
Posted on 5/15/14 at 7:49 am to Martini
quote:
Page 2 you say you aren't trolling
Because you can't take a joke, one has to start with "I'm not trolling", or "the following is a good natured rib:" ... It must suck to be so serious and defensive all the time.
Posted on 5/15/14 at 7:53 am to LSUAfro
I went in there last week. They had maybe 6 types of cheese. The large cooler at the door had three measly coils of lamb sausage. The two coolers where they keep the andouille were empty. They had some proscuitto, a smoked or polish sausage, smoked duck breast, and some tasso. The smoked duck breast was not what it used to be. It didn't even look the same. The tasso was just bad. The smoked sausage was meh at best. The proscuitto was the same, which is telling because they don't make it themselves. There was zero andouille, zero summer sausage, and from what I could see, no charcuterie product at all other than the four things they had to go on their charcuterie board.
This place was pretty damned legit when it opened, but appears to have gone to complete shite. I used to eat there every couple of weeks. The last two times have been disappointing, and it gets one more chance before it's off the list.
It's a shame what Hightower does to restaurants. It looks like Frankie's all over again.
This place was pretty damned legit when it opened, but appears to have gone to complete shite. I used to eat there every couple of weeks. The last two times have been disappointing, and it gets one more chance before it's off the list.
It's a shame what Hightower does to restaurants. It looks like Frankie's all over again.
This post was edited on 5/15/14 at 7:57 am
Posted on 5/15/14 at 8:39 am to REG861
quote:
God I never thought a thread about a sandwich shop could be so contentious
Go back and read the threads about this place before it opened. Anyone who made a comment that could be remotely construed as negative was taken to task. The City Pork Gestapo must still be around.
Posted on 5/15/14 at 8:50 am to Rickety Cricket
quote:
Go back and read the threads about this place before it opened.
I don't recall that and I would have been one to defend it. Now I think it is just another sammich shop.
Posted on 5/15/14 at 9:47 am to Motorboat
LINK to the original thread
And here's a post from one of the owners:
And here's a post from one of the owners:
quote:
In response to CreoleGumbo, in the right context, I'd agree with you 100%... If you are buying mass-produced, filler-laden factory sausage from wal-mart and calling it "charcuterie," then yes it would fall into the category of "Hipster Marketing BS." But nearly every single thing that we sell will be made within the confines of our kitchen... THAT, to me, is what real Charcuterie is. I'd invite you to come in and try some when we open and tell us what you think!
Posted on 5/15/14 at 9:51 am to Rickety Cricket
Sometimes I just want a ham & cheese poboy or a ham & cheese sandwich for lunch...Calandro's will do both, and they do them well..They're delicious.
And lol at the food board poster fights. Some of these posters are fricking brutal towards each other.
I love the house pickles that City Pork uses on their Cubano.
And lol at the food board poster fights. Some of these posters are fricking brutal towards each other.
I love the house pickles that City Pork uses on their Cubano.
Posted on 5/15/14 at 9:55 am to Rickety Cricket
quote:
n response to CreoleGumbo, in the right context, I'd agree with you 100%... If you are buying mass-produced, filler-laden factory sausage from wal-mart and calling it "charcuterie," then yes it would fall into the category of "Hipster Marketing BS." But nearly every single thing that we sell will be made within the confines of our kitchen... THAT, to me, is what real Charcuterie is. I'd invite you to come in and try some when we open and tell us what you think!
Holy shite.
Posted on 5/15/14 at 9:56 am to Rickety Cricket
quote:
n response to CreoleGumbo, in the right context, I'd agree with you 100%... If you are buying mass-produced, filler-laden factory sausage from wal-mart and calling it "charcuterie," then yes it would fall into the category of "Hipster Marketing BS." But nearly every single thing that we sell will be made within the confines of our kitchen... THAT, to me, is what real Charcuterie is. I'd invite you to come in and try some when we open and tell us what you think!
Terribly disappointing.
Posted on 5/15/14 at 9:58 am to Y.A. Tittle
quote:
Holy shite.
You laugh, but damnit I wanted a Cochon butcher type of place in BR. Now it's a joke. This post was edited on 5/15/14 at 10:00 am
Posted on 5/15/14 at 10:02 am to Skillet
quote:
Sometimes I just want a ham & cheese poboy or a ham & cheese sandwich for lunch
Same here, there's many times where all I want is cold deli turkey and Swiss on French bread with some lettuce and mayo.
quote:
And lol at the food board poster fights. Some of these posters are fricking brutal towards each other.
Don't bring up the Monroe dining scene.
Posted on 5/15/14 at 10:03 am to LSUAfro
quote:
You laugh, but damnit I wanted a Cochon butcher type of place in BR. Now it's a joke.
I'm only laughing because it sounds like the place has become just an ordinary sandwich counter and posters on here are asking what the frick is wrong with people for criticizing that.
The place clearly opened up as holding itself out as a true specialty meats type purveyor and within the span of like 4-5 months has apparently turned into just another of the multitude of Sysco distributors in BR.
It's indeed sad.
Posted on 5/15/14 at 10:26 am to Y.A. Tittle
One thing I know without a doubt, Stephen Hightower is aware of this thread.
I'm not sure if he gives a shite though.
I'm not sure if he gives a shite though.
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