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Posted on 1/14/17 at 10:57 pm to Mo Jeaux
Piccadilly is fricking garbage, how that place gets so much business is beyond me.
Posted on 1/14/17 at 11:00 pm to just1dawg
quote:
The civilians have it pretty good. For $4 you can get an enormous loaded burrito or nachos enough for 2 people at the cafeteria I used to eat at on the Redstone Arsenal. They have excellent food and who doesn't love not paying sales tax?
Can't remember which day it is, but the bowling alley on Redstone has an all you can eat pizza buffet once a week. It is pretty damn good.
Posted on 1/14/17 at 11:03 pm to LuckyTiger
Picadilly is nice if you are in a hurry and want something other than fast food.
Posted on 1/15/17 at 12:06 am to tunechi
I have been to a lot of Picadilly's and my favorite is the one in Covington. Every time we go to Biloxi, I stop there. They have the best fried chicken, mac/cheese and service. 
Posted on 1/15/17 at 12:33 am to LuckyTiger
The cafeteria at LSP HQ is one of the best I've ever eaten at.
Posted on 1/15/17 at 12:42 am to LuckyTiger
Lubys is awesome. Only thing I don't like is they fired the one drink cart lady who worked there your whole life and now have "waitresses" who don't do anything and you're supposed to tip.
I've also had them cater Thanksgiving and it was perfect.
I've also had them cater Thanksgiving and it was perfect.
This post was edited on 1/15/17 at 12:44 am
Posted on 1/15/17 at 12:42 am to Pico de Gallo
Can we all agree that the spelling is "Piccadilly?" Getting really pissed off at all the 1-c'ers I keep seeing.
Posted on 1/15/17 at 8:04 am to LuckyTiger
Haven't eaten in a cafeteria since I left the USAF, 16 years ago.
Posted on 1/15/17 at 12:04 pm to IvanCCCP
Back today for Round 2
Fish almondine was on-point -- HUGE fillet
Fish almondine was on-point -- HUGE fillet
Posted on 1/15/17 at 12:15 pm to I am GLORIOUS
quote:It was the best.
Fish almondine
Posted on 1/15/17 at 12:25 pm to tunechi
quote:
Now I want to go to Picadilly for nostalgia
When I'm in Lafayette I love stopping in at their Oil Center location. That one feels very nostalgic for some reason. I didn't grow up there, nor do I have any memories or anything of it, just a completely different feel than any of their other locations I've been to.
Posted on 1/15/17 at 5:25 pm to DannyB
I've heard of that but haven't tried it yet.
Posted on 1/15/17 at 5:44 pm to I am GLORIOUS
How much does a dilly plate run these days?
Posted on 1/15/17 at 5:45 pm to Ric Flair
Like eleven bucks
Posted on 1/15/17 at 5:59 pm to BowlJackson
quote:
quote:
I've been going to Piccadilly lately around 8:00 as they close at 8:30
Everybody who works there hates you btw
Why? The food is already cooked and he said he gets a go box anyway. Not like he sits down and orders a beef Wellington.
Posted on 1/15/17 at 6:22 pm to marcnbc
quote:
I went to work for Piccadilly as a manager right out of college in the early-mid 90's for about 3 years(didn't really know what I wanted to with a business mgt. degree). I can tell you at that time damn near everything was homemade...from squeezing a case of lemons for the lemon icebox pie, to coring out a case of apples for the apple pie, to taking the leftover desserts at the end of the night to make "harvest" cake the next day...don't eat the harvest cake. Your leftover fish was mixed with canned salmon to make salmon patties...leftover roast beef or chopped beef patties made the stuffed bell peppers or dirty rice....leftover chicken was pulled to make chicken pot pie.
Food & labor cost was everything to the general mgr. & the associate mgr. as they got great bonuses. The guy at Cortana was making around 175K/yr around '93 or so(#1 store in the company at the time). The managers at Sherwood Forest, Essen Lane, Monroe & Jackson were all making around 120K at the time.
We worked our employees hard in the kitchen. Too easy to buy bought products now and can't get the labor to work like that. Eat there occasionally now and can tell they aren't making all their products from scratch anymore. The coconut meringue pie was my all-time favorite...now they use a bought custard and slap whip cream on top.
And they are using Chinese crawfish for the etouffee which once was the best anywhere. I built about a dozen of them in the 80's and rebuilt the kitchen at Cortana after a fire and most of that work was always done at night.
I knew several people that went to Piccadilly U. David Rogers is an old childhood friend and when he graduated from Southeastern he did it and was the manager at Delmont village for 20+ years until Tony's hired him away and he runs there line now. The black guy at Florida Street was my neighbor and he worked his arse off. I grew up with the Hamiltons who started it and also grew up with the guy that ran over the father while he was riding a bicycle down Essen Lane.
Most everything now is portioned Sysco and that's a shame. We grew up going to Westmoreland and Bon Marche. Always had a lady playing the piano.
Posted on 1/15/17 at 6:24 pm to Ed Osteen
quote:
Like eleven bucks
Damn it's really gone up.
Like most everything I suppose.
Posted on 1/15/17 at 6:31 pm to LuckyTiger
Posted on 1/15/17 at 6:31 pm to RedFoxx
quote:
Any New Orleans posters remember Wise's Cafeteria? I am too young to remember it, but my grandparents remember it fondly.
Wise's cafeteria was incredible. I still remember their boiled brisket.
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