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Started By
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re: City Pork is opening a 2nd location...
Posted on 5/15/14 at 10:33 am to Y.A. Tittle
Posted on 5/15/14 at 10:33 am to Y.A. Tittle
quote:
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.
I don't have any insight of to the financial particulars of this place, but from an outsiders perspective it appeared to be busy enough to eventually turn profits and word of mouth was growing in support for it.
I have no desire to support a pre-made product distributor. I can procure those products myself.
This post was edited on 5/15/14 at 10:36 am
1
Posted on 5/15/14 at 10:55 am to LSUAfro
quote:
I have no desire to support a pre-made product distributor. I can procure those products myself.
Im not defending the place, but outside of some rumors on the internet do we even really know that they are using sysco type pre-made products?
Posted on 5/15/14 at 10:59 am to rutiger
Someone needs to do a stakeout.
Posted on 5/15/14 at 11:00 am to rutiger
quote:
Im not defending the place, but outside of some rumors on the internet do we even really know that they are using sysco type pre-made products?
That's probably a fair question.
Posted on 5/15/14 at 11:02 am to rutiger
quote:
Im not defending the place, but outside of some rumors on the internet do we even really know that they are using sysco type pre-made products?
Good call. I don't know.
And as Magilda noted, Sysco does distribute high end pre-made products, but most restaurants that are interested in putting out a high-end product usually make it in house.
This post was edited on 5/15/14 at 11:04 am
Posted on 5/15/14 at 11:08 am to LSUAfro
After all the shite they talked before opening, if they are using said products they absolutely deserve to be called out. But this thread has seemed to snowball out of control without any real proof.
Posted on 5/15/14 at 11:23 am to rutiger
quote:
Im not defending the place, but outside of some rumors on the internet do we even really know that they are using sysco type pre-made products?
Same question here.
Posted on 5/15/14 at 11:29 am to Gris Gris
Ok two quick questions. 1) Who is Stephen Hightower in relation to City Pork 2) Why are people speculating that the quality has plummeted?
Posted on 5/15/14 at 11:36 am to REG861
I have no idea whether the pulled pork in the Big Pig sandwich I ate was Sysco or not. Whoever made it needs to attend a remedial pulled pork class.
I'm sure I enjoy tons of Sysco products when I dine out. But the proof is on the plate: bland, mushy, ordinary pulled pork is a shame, whoever the purveyor might be.
I'm sure I enjoy tons of Sysco products when I dine out. But the proof is on the plate: bland, mushy, ordinary pulled pork is a shame, whoever the purveyor might be.
Posted on 5/15/14 at 11:53 am to REG861
Hightower bought out the "chef" that was doing the meat for city pork. Hightower also owns frankies and leroys. It has been said that frankies quality has gone down hill since originally opening and that they serve sysco products. City Pork, reportedly has gone down in quality since the "chef" owner left. Allegations have arisen that they use sysco products now instead of doing everything in house.
Posted on 5/15/14 at 11:56 am to Wasp
quote:
Hightower bought out the "chef" that was doing the meat for city pork.
Oh wow. Wasn't the guy that started CP/the chef "trained" in curing meats or something from time he spent in Europe?
Posted on 5/15/14 at 12:03 pm to REG861
I would assume so. He was the one with a passion for the art of charcuterie.
Posted on 5/15/14 at 1:03 pm to Wasp
So who's left of the original owners?
Posted on 5/15/14 at 1:19 pm to Wasp
Same Hightowers that are having a huge money out the arse wedding this weekend?
Posted on 5/15/14 at 1:22 pm to Cash
quote:
I'm not sure if he gives a shite though.
I doubt he gives one shite at all if he's making money and I don't blame him.
Posted on 5/15/14 at 9:05 pm to Hat Tricks
quote:
The plans for the new City Pork include two bars -- one for housemade charcuterie and cheese and another dedicated to wine, beer and spirits -- and an outdoor, pergola space for additional seating. Small plates and an expanded menu are in the works, and the goal is to have capacity for about 75 diners.
What won't change is the focus on quality, housemade products, Hightower said. Troy Deano will stay on as executive chef, and Chase Lyons who co-founded City Pork, remains an active partner in the business. Sandwiches will still be on the menu, and they'll have a small counter for to-go orders.
LINK
Posted on 5/15/14 at 9:11 pm to LSUAfro
LINK
What does focusing on the dine-in experience mean exactly?
quote:
Along with the original location's menu, City Pork will bring Chef Troy Deano, formerly of 18 Steak at L'Auberge Casino & Hotel Baton Rouge, to its kitchen. Lyons says a few entrées and small plates might be added in the future, but the new location will not have a butcher shop in it, focusing on the dine-in experience.
What does focusing on the dine-in experience mean exactly?
Posted on 5/15/14 at 9:19 pm to Hat Tricks
It's a buzz word for not focusing on food.
Posted on 5/15/14 at 10:28 pm to Hat Tricks
quote:
quote: Along with the original location's menu, City Pork will bring Chef Troy Deano, formerly of 18 Steak at L'Auberge Casino & Hotel Baton Rouge, to its kitchen. Lyons says a few entrées and small plates might be added in the future, but the new location will not have a butcher shop in it, focusing on the dine-in experience.
Why not just pick a new name and start from scratch at this location? Just from that press release it's apparent it has nothing in common of the original concept.
Posted on 5/16/14 at 8:05 am to Martini
quote:
What won't change is the focus on quality, housemade products
quote:
the new location will not have a butcher shop in it, focusing on the dine-in experience.
Seems a bit contradictory. It wouldn't be uncommon for the original CP to share products with the new place(see Domenica, Cochon), but as Martini said, it doesn't appear the new store is even remotely trying to mirror the original.
Furthermore
quote:I generally don't like to speak negatively of a chef because you never know what limitations are placed on them especially in corporate settings, but his food at 18 was less than impressive.
Chef Troy Deano, formerly of 18 Steak at L'Auberge Casino & Hotel Baton Rouge
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