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(The Daily Meal)   See New York, not all the steakhouses are in your neighborhood, in fact you have only two in the twenty best   (thedailymeal.com) divider line 183
    More: Misc, rib eyes, baked potatoes, New York strip  
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6200 clicks; posted to Main » on 23 Aug 2013 at 2:48 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-08-23 05:48:16 PM

pute kisses like a man: PortWineBoy: Dickie Brennan's in NOLA is a huge disappointment as a steakhouse.

This list reminds of those weird brochures you get in hotels that claim to have a "top ten in US" steakhouse nearby.

Here you go...I found a link.  Don't eat at any of these steakhouses.  They must pay to be included on this list.  I've eaten at 3 of them and none were anywhere near as good as Peter Luger's.

http://tomhoran.com/topten/2012/

i live in new orleans and i think all brennan's restaurants are a disappointment.  the farking brennans.  that family is the hatfields and mccoys of new orleans.

meh.  steakhouses are nice.  i guess, but you're primarily paying for ingredients to be not farked up.  like saying you have a fancy chef at a lobster restaurant.  (tastes awesome, but all you did was apply heat),

however, when a restaurant does a good hangar steak. that's the best steak there is, and that can take a little unique talent to cook right.  so, i still think the best steaks i've had have not been at steakhouses.  either at home or in a french style restaurant cooking hangar steak.

regardless, best beef in the world is a rib roast or chateaubriand.  you're not getting that from a grill house.


The hanger steak at Lillette.
Makes me drool just thinking about it.
 
2013-08-23 05:50:20 PM

Contrabulous Flabtraption: [api.ning.com image 850x314]


You're a bad person and you should feel bad for posting that crap. Shoe leather is better than the meat at a Golden Corral. Only fat hillbillies from Mesquite go to Golden Corral and call it fine dining.
 
2013-08-23 05:54:19 PM

johnny queso: pute kisses like a man: PortWineBoy: Dickie Brennan's in NOLA is a huge disappointment as a steakhouse.

This list reminds of those weird brochures you get in hotels that claim to have a "top ten in US" steakhouse nearby.

Here you go...I found a link.  Don't eat at any of these steakhouses.  They must pay to be included on this list.  I've eaten at 3 of them and none were anywhere near as good as Peter Luger's.

http://tomhoran.com/topten/2012/

i live in new orleans and i think all brennan's restaurants are a disappointment.  the farking brennans.  that family is the hatfields and mccoys of new orleans.

meh.  steakhouses are nice.  i guess, but you're primarily paying for ingredients to be not farked up.  like saying you have a fancy chef at a lobster restaurant.  (tastes awesome, but all you did was apply heat),

however, when a restaurant does a good hangar steak. that's the best steak there is, and that can take a little unique talent to cook right.  so, i still think the best steaks i've had have not been at steakhouses.  either at home or in a french style restaurant cooking hangar steak.

regardless, best beef in the world is a rib roast or chateaubriand.  you're not getting that from a grill house.

The hanger steak at Lillette.
Makes me drool just thinking about it.


Disclaimer:
I haven't been there in a number of years.
 
2013-08-23 06:04:59 PM

Joe Peanut: I've been to Peter Luger twice.  Maybe it is because I'm South American and know what real steak tastes like, but I was seriously disappointed both times.


Not flaming, but genuinely curious. Could you go into more detail?
 
2013-08-23 06:07:39 PM

mama2tnt: Orgasmatron138: Jesus, it's cooking a friggin' steak.  Provided they know how to cook it properly, it's not rocket science.  I think it's more about where the meat comes from.

Best place to get a great steak:  a restaurant that specializes in seafood.  (The cooks get bored with doing seafood, I guess, and end up going all out on the steaks.)
Best place to get great seafood:  a restaurant that specializes in steak.  (Don't know why, unless it's the same reason as above.)

/Fat


I don't know where you heard this crazy bit of nonsense, but it's, just..no.  If you go to a top steak house and order the Shrimp with rice pilaf, the chef is gonna blow boogers on your shrimp. Likewise, if you go to Trulucks and order some 'prime' *cough* sirloin instead of the stone crab or rock lobster tails, the chef is gonna wipe the floor with that thing before it hits your plate.
 
2013-08-23 06:12:38 PM

panfried: F McLintocks isn't on the list?  List fails.  Pismo, CA.   Best steak on the West Coast

[www.opentable.com image 195x210]


Are you high? I've been to all three locations (Pismo, SLO, & Paso) countless times and while It's pretty good it's for the area, it's OK by most standards. Best place anywhere near the central coast is Jocko's in Nipomo. Second is AJ Spurrs but the last two times I've been somewhat disappointed.

That being said I will eat Tri-Tip off of my father-in-law's oak pit BBQ any day of the week over those two!
 
2013-08-23 06:25:26 PM
Old Gorat's was good.  New Gorat's sucks.
 
2013-08-23 06:26:24 PM

jigger: Are there two bigger douchebags in the food world?

[cdn-jpg.thedailymeal.com image 618x412]


Jesus, is that chef wearing fu*king CROCS?
 
2013-08-23 06:35:08 PM
Live in DFW. Ruth's Chris has been hit or miss. Was fantastic some visits [and the Volcano Cake was incredible] - other times it was mediocre. I've been wanting to try Bob's Steak and Chop House, Al Biernat's, Three Forks [or Silver Fox], Pappas and Del Frisco's Double Eagle, but haven't had a chance. I don't eat at this pricey a place very often.

When I'm out looking for a reasonably priced chain steak, I've generally been happy with Saltgrass. Outback used to be good but has gone way downhill lately. The filet at Cheesecake Factory was a lot better than I expected, especially for the price.

Best steak I've ever had though was the filet at the Little Rhein Steakhouse - on the riverwalk in San Antonio. It was delicious and so incredibly tender, you could probably eat it with no teeth.

Dammit, now I'm hungry.
 
2013-08-23 06:37:13 PM

John Buck 41: jigger: Are there two bigger douchebags in the food world?

[cdn-jpg.thedailymeal.com image 618x412]

Jesus, is that chef wearing fu*king CROCS?



Dude--where have you been?  Mario Batali is famous for wearing orange Crocs.  To the point he helped redesign a version to be safe for the food industry (no vent holes for sanitary reasons) and has a signature color in their product line.  It's his thing and he wears them everywhere.  Many, many people in food service, and nursing, wear those Bistro Crocs.

http://www.crocs.com/crocs-bistro-mario-batali-edition/10100,default ,p d.html


uniformesmastia.es4.bp.blogspot.com
 
2013-08-23 06:50:42 PM
I'll stick with the Longview Steak house in the heart of Alberta cattle country.  I've eaten beef all over the world and have yet to have it's equal.
 
2013-08-23 06:52:19 PM
chicago was built on the stockyards, it has far more heritage in great steak than trendy meccas in LA, lasvegas or NY.

not listing a single steakhouse in chicago is a farking travesty
 
2013-08-23 06:52:29 PM

Joe Peanut: I've been to Peter Luger twice.  Maybe it is because I'm South American and know what real steak tastes like, but I was seriously disappointed both times.


Not flaming you, but am genuinely interested. Could you provide details?
 
2013-08-23 06:56:34 PM

fickenchucker: John Buck 41: jigger: Are there two bigger douchebags in the food world?

[cdn-jpg.thedailymeal.com image 618x412]

Jesus, is that chef wearing fu*king CROCS?


Dude--where have you been?  Mario Batali is famous for wearing orange Crocs.  To the point he helped redesign a version to be safe for the food industry (no vent holes for sanitary reasons) and has a signature color in their product line.  It's his thing and he wears them everywhere.  Many, many people in food service, and nursing, wear those Bistro Crocs.

http://www.crocs.com/crocs-bistro-mario-batali-edition/10100,default ,p d.html


[uniformesmastia.es image 282x212][4.bp.blogspot.com image 250x373]


Yeah, idiot. Don't you know anything about the food service footwear fusion industry?
 
2013-08-23 06:58:34 PM

John Buck 41: Joe Peanut: I've been to Peter Luger twice.  Maybe it is because I'm South American and know what real steak tastes like, but I was seriously disappointed both times.

Not flaming, but genuinely curious. Could you go into more detail?


It just didn't have much taste.  Texture was fine, temperature was correct for a rare, but the taste was too mild.

My parents are from cattle country in central Brazil.  I sometimes vacation there, and the locals often throw BBQ parties.  On Friday night, half of the town heads over to someone's farm. Some start cooking the side dishes (rice, beans, yuca, corn, etc), some start setting up big open flames and putting up hammocks all over the place, and some go select a cow, a few pigs, and several chickens, all free range by the way, and proceed to do the dirty deed.  Each guest is given a plate, a glass, a fork, and they'll make fun of anyone who doesn't carry their own steak knife 24/7.  The party goes on until Sunday evening, fueled by a LOT of local cachaça (Brazilian sugarcane rum) and whenever anyone gets tired, take a nap in one of the hammocks then join the party again later.  Oh, and everyone is supposed to help cleaning up afterwards.  That beef cooked over an open flame with nothing but salt and sometimes cachaça as flavoring really tastes  completely different from any steak I have ever tasted in the US.
 
2013-08-23 07:01:15 PM

fickenchucker: John Buck 41: jigger: Are there two bigger douchebags in the food world?

[cdn-jpg.thedailymeal.com image 618x412]

Jesus, is that chef wearing fu*king CROCS?


Dude--where have you been?  Mario Batali is famous for wearing orange Crocs.  To the point he helped redesign a version to be safe for the food industry (no vent holes for sanitary reasons) and has a signature color in their product line.  It's his thing and he wears them everywhere.  Many, many people in food service, and nursing, wear those Bistro Crocs.

http://www.crocs.com/crocs-bistro-mario-batali-edition/10100,default ,p d.html


[uniformesmastia.es image 282x212][4.bp.blogspot.com image 250x373]


He doesn't really care how he looks, does he
 
2013-08-23 07:02:09 PM
I eat Mop:
chicago was built on the stockyards, it has far more heritage in great steak than trendy meccas in LA, lasvegas or NY.

not listing a single steakhouse in chicago is a farking travesty


Also, according to one poster on this thread, Chicago's favorite frozen pizza brand sucks as well.

/what city has a favorite frozen pizza brand?
//Is there really even such a thing?
///What will you have on your Tombstone?
 
2013-08-23 07:29:52 PM

Joe Peanut: John Buck 41: Joe Peanut: I've been to Peter Luger twice.  Maybe it is because I'm South American and know what real steak tastes like, but I was seriously disappointed both times.

Not flaming, but genuinely curious. Could you go into more detail?

It just didn't have much taste.  Texture was fine, temperature was correct for a rare, but the taste was too mild.

My parents are from cattle country in central Brazil.  I sometimes vacation there, and the locals often throw BBQ parties.  On Friday night, half of the town heads over to someone's farm. Some start cooking the side dishes (rice, beans, yuca, corn, etc), some start setting up big open flames and putting up hammocks all over the place, and some go select a cow, a few pigs, and several chickens, all free range by the way, and proceed to do the dirty deed.  Each guest is given a plate, a glass, a fork, and they'll make fun of anyone who doesn't carry their own steak knife 24/7.  The party goes on until Sunday evening, fueled by a LOT of local cachaça (Brazilian sugarcane rum) and whenever anyone gets tired, take a nap in one of the hammocks then join the party again later.  Oh, and everyone is supposed to help cleaning up afterwards.  That beef cooked over an open flame with nothing but salt and sometimes cachaça as flavoring really tastes  completely different from any steak I have ever tasted in the US.


Sounds like a blast, and thanks for the reply.
 
2013-08-23 07:33:09 PM

Anayalator: fickenchucker: John Buck 41: jigger: Are there two bigger douchebags in the food world?

[cdn-jpg.thedailymeal.com image 618x412]

Jesus, is that chef wearing fu*king CROCS?


Dude--where have you been?  Mario Batali is famous for wearing orange Crocs.  To the point he helped redesign a version to be safe for the food industry (no vent holes for sanitary reasons) and has a signature color in their product line.  It's his thing and he wears them everywhere.  Many, many people in food service, and nursing, wear those Bistro Crocs.

http://www.crocs.com/crocs-bistro-mario-batali-edition/10100,default ,p d.html


[uniformesmastia.es image 282x212][4.bp.blogspot.com image 250x373]

Yeah, idiot. Don't you know anything about the food service footwear fusion industry?


I KNOW, right? I can't believe I didn't know what some f*cking cook nowhere near me wears for shoes.
 
2013-08-23 07:36:43 PM

Doubletwist-: Live in DFW. Ruth's Chris has been hit or miss. Was fantastic some visits [and the Volcano Cake was incredible] - other times it was mediocre. I've been wanting to try Bob's Steak and Chop House, Al Biernat's, Three Forks [or Silver Fox], Pappas and Del Frisco's Double Eagle, but haven't had a chance. I don't eat at this pricey a place very often.

When I'm out looking for a reasonably priced chain steak, I've generally been happy with Saltgrass. Outback used to be good but has gone way downhill lately. The filet at Cheesecake Factory was a lot better than I expected, especially for the price.

Best steak I've ever had though was the filet at the Little Rhein Steakhouse - on the riverwalk in San Antonio. It was delicious and so incredibly tender, you could probably eat it with no teeth.

Dammit, now I'm hungry.


See that's the thing.  I can do a steak 100x better than any Outback/Saltgrass/Texas Land n Cattle/Love n War in Texas dreck.  I only go OUT for steaks if it's gonna be a top spot. It's rare these days but why buy shoe leather sirloin when you can marinate a nice 2" rib eye yourself and toss him on the weber and call it a day? Meat is serious business cat.jpg
 
2013-08-23 07:54:50 PM

Lt. Cheese Weasel: Doubletwist-: Live in DFW. Ruth's Chris has been hit or miss. Was fantastic some visits [and the Volcano Cake was incredible] - other times it was mediocre. I've been wanting to try Bob's Steak and Chop House, Al Biernat's, Three Forks [or Silver Fox], Pappas and Del Frisco's Double Eagle, but haven't had a chance. I don't eat at this pricey a place very often.

When I'm out looking for a reasonably priced chain steak, I've generally been happy with Saltgrass. Outback used to be good but has gone way downhill lately. The filet at Cheesecake Factory was a lot better than I expected, especially for the price.

Best steak I've ever had though was the filet at the Little Rhein Steakhouse - on the riverwalk in San Antonio. It was delicious and so incredibly tender, you could probably eat it with no teeth.

Dammit, now I'm hungry.

See that's the thing.  I can do a steak 100x better than any Outback/Saltgrass/Texas Land n Cattle/Love n War in Texas dreck.  I only go OUT for steaks if it's gonna be a top spot. It's rare these days but why buy shoe leather sirloin when you can marinate a nice 2" rib eye yourself and toss him on the weber and call it a day? Meat is serious business cat.jpg


Sure. I too cook it myself most of the time. I'm still working on perfecting both ribeye and sirloin on a cast iron skillet. I like grilling but don't do it very often because I live in an apartment and grills tend to disappear.

I will advise everyone to avoid Trail Dust Steakhouse no matter how desperate they are. I've seriously had better steak at a Denny's.
 
2013-08-23 08:02:42 PM
One of the worst steaks I've ever had was at the Palms 2 in NY.
Crappy meat. Crappy service. Super expensive and added the tip to the bill before giving it to me.
Never again.
 
2013-08-23 08:36:24 PM
I don't understand why people enjoy filet.  Sure it's really tender, but it's also low in flavor because it's such an unused muscle and has very little fat.  The low fat content is the only reason anyone should eat it if they are watching calories and end up at a steak house.  Other classic steakhouse cuts have so much more flavor and have some actual texture to the meat.  Plus, the price for filet is ridiculous for what you get.
 
2013-08-23 09:20:54 PM
Cucks in Danbury CT was great. My high school gym teacher was a bartender there. Jacks Oyster House and 677 Prime in Albany are awesome but Peter Lugers is the best steak house of all time.
 
2013-08-23 10:04:42 PM

Farnn: I don't understand why people enjoy filet.  Sure it's really tender, but it's also low in flavor because it's such an unused muscle and has very little fat.  The low fat content is the only reason anyone should eat it if they are watching calories and end up at a steak house.  Other classic steakhouse cuts have so much more flavor and have some actual texture to the meat.  Plus, the price for filet is ridiculous for what you get.


I cook it a good deal because I buy the whole filet and vacuum pack steaks after, you are right about its flavor which is why it's one of the few meals of meat that I use a sauce with.. usually a
béarnaise sauce   or fancy mushrooms in a red sauce
 
2013-08-23 10:25:11 PM

Farnn: I don't understand why people enjoy filet.  Sure it's really tender, but it's also low in flavor because it's such an unused muscle and has very little fat.  The low fat content is the only reason anyone should eat it if they are watching calories and end up at a steak house.  Other classic steakhouse cuts have so much more flavor and have some actual texture to the meat.  Plus, the price for filet is ridiculous for what you get.


 So Much this^.  Fat is flavor. Eat your shoe and give me the money and you end up in the same spot when you pay for Filet Mignon. Stupid is as stupid does, momma always said....
 
2013-08-23 10:27:03 PM

Churchill92: For all your Tampa, FL people raving about Bern's steakhouse you need to goto Charley's

Charley's destroys Brerns on every level. The service is better, the quality of meat is better, the cuts, the care, everything that has to do with steak is better at Charley's  Go there and compare. I've done Bern's twice and Charley's wins out everytime and I go back 3-4x year there and have YET to leave dissapointed. We have come to call Charley's Sirloin MeatButter because you can cut it with a fork it's so tender.

After Bern's wins for desert's but Charley's has monster cakes where i you were not fat enough after eating 30oz of delicious butter meat your stomach would implode after devouring their carrot cake.

Charley's>Ruth Chris>Bern's


But can you get vintage Port by the glass at Charley's?

/sex in a glass
 
2013-08-23 10:28:45 PM

AlwaysRightBoy: Farnn: I don't understand why people enjoy filet.  Sure it's really tender, but it's also low in flavor because it's such an unused muscle and has very little fat.  The low fat content is the only reason anyone should eat it if they are watching calories and end up at a steak house.  Other classic steakhouse cuts have so much more flavor and have some actual texture to the meat.  Plus, the price for filet is ridiculous for what you get.

I cook it a good deal because I buy the whole filet and vacuum pack steaks after, you are right about its flavor which is why it's one of the few meals of meat that I use a sauce with.. usually a
béarnaise sauce   or fancy mushrooms in a red sauce


If you have to pile sauce on a steak, it's not a steak anymore. It's poofy nonsense.  I can pile a crap ton of sauce on a crummy sirloin, but it's not steak.
 
2013-08-23 10:52:35 PM

Lt. Cheese Weasel: AlwaysRightBoy: Farnn: I don't understand why people enjoy filet.  Sure it's really tender, but it's also low in flavor because it's such an unused muscle and has very little fat.  The low fat content is the only reason anyone should eat it if they are watching calories and end up at a steak house.  Other classic steakhouse cuts have so much more flavor and have some actual texture to the meat.  Plus, the price for filet is ridiculous for what you get.

I cook it a good deal because I buy the whole filet and vacuum pack steaks after, you are right about its flavor which is why it's one of the few meals of meat that I use a sauce with.. usually a
béarnaise sauce   or fancy mushrooms in a red sauce

If you have to pile sauce on a steak, it's not a steak anymore. It's poofy nonsense.  I can pile a crap ton of sauce on a crummy sirloin, but it's not steak.


I agree, like I said it's one of the few cuts of meat that I put a sauce on.

When I want a good steak and do it myself, I'll go to one of my dry-aged places any day of the week.

/ have three locations that I buy from
//whole foods is  not bad with their treatment of their quality meats, but I love my local butcher (been in bis since 1931)
 
2013-08-23 11:42:54 PM

John Buck 41: Anayalator: fickenchucker: John Buck 41: jigger: Are there two bigger douchebags in the food world?

[cdn-jpg.thedailymeal.com image 618x412]

Jesus, is that chef wearing fu*king CROCS?


Dude--where have you been?  Mario Batali is famous for wearing orange Crocs.  To the point he helped redesign a version to be safe for the food industry (no vent holes for sanitary reasons) and has a signature color in their product line.  It's his thing and he wears them everywhere.  Many, many people in food service, and nursing, wear those Bistro Crocs.

http://www.crocs.com/crocs-bistro-mario-batali-edition/10100,default ,p d.html


[uniformesmastia.es image 282x212][4.bp.blogspot.com image 250x373]

Yeah, idiot. Don't you know anything about the food service footwear fusion industry?

I KNOW, right? I can't believe I didn't know what some f*cking cook nowhere near me wears for shoes.



I cannot possibly be the only one who picks up basic trivia while my wife watches Iron Chef and other cooking  shows, can I?  The dude is frickin' famous for being fat, orange, and Croc-shod.  Just say you've never seen cooking shows, whereas we well-rounded people indulge our wives and then fark the daylights out of them.
 
2013-08-24 06:22:45 PM

johnny queso: johnny queso: pute kisses like a man: PortWineBoy: Dickie Brennan's in NOLA is a huge disappointment as a steakhouse.

This list reminds of those weird brochures you get in hotels that claim to have a "top ten in US" steakhouse nearby.

Here you go...I found a link.  Don't eat at any of these steakhouses.  They must pay to be included on this list.  I've eaten at 3 of them and none were anywhere near as good as Peter Luger's.

http://tomhoran.com/topten/2012/

i live in new orleans and i think all brennan's restaurants are a disappointment.  the farking brennans.  that family is the hatfields and mccoys of new orleans.

meh.  steakhouses are nice.  i guess, but you're primarily paying for ingredients to be not farked up.  like saying you have a fancy chef at a lobster restaurant.  (tastes awesome, but all you did was apply heat),

however, when a restaurant does a good hangar steak. that's the best steak there is, and that can take a little unique talent to cook right.  so, i still think the best steaks i've had have not been at steakhouses.  either at home or in a french style restaurant cooking hangar steak.

regardless, best beef in the world is a rib roast or chateaubriand.  you're not getting that from a grill house.

The hanger steak at Lillette.
Makes me drool just thinking about it.

Disclaimer:
I haven't been there in a number of years.


had the hangar steak at lillette maybe 6 months ago, and it's still one the most amazing steaks I've ever eaten at a restaurant.  they're still making amazing food.

recently had the hangar steak at bayona, and it definitely compared.  i would have to eat both steaks within a short time period to compare... because before you mentioned lillette, my memory said bayona was the best... but after remembering lillete, all i can say is, too close to call without more research.
 
2013-08-24 07:03:55 PM
Fark it. I've got a 10 oz. ribeye and 5 lobsters waiting for me in my kitchen. Less than 30 bucks. Fark knows how much that would cost in a fancy-ass restaurant.
 
2013-08-24 07:49:57 PM

pute kisses like a man: johnny queso: johnny queso: pute kisses like a man: PortWineBoy: Dickie Brennan's in NOLA is a huge disappointment as a steakhouse.

This list reminds of those weird brochures you get in hotels that claim to have a "top ten in US" steakhouse nearby.

Here you go...I found a link.  Don't eat at any of these steakhouses.  They must pay to be included on this list.  I've eaten at 3 of them and none were anywhere near as good as Peter Luger's.

http://tomhoran.com/topten/2012/

i live in new orleans and i think all brennan's restaurants are a disappointment.  the farking brennans.  that family is the hatfields and mccoys of new orleans.

meh.  steakhouses are nice.  i guess, but you're primarily paying for ingredients to be not farked up.  like saying you have a fancy chef at a lobster restaurant.  (tastes awesome, but all you did was apply heat),

however, when a restaurant does a good hangar steak. that's the best steak there is, and that can take a little unique talent to cook right.  so, i still think the best steaks i've had have not been at steakhouses.  either at home or in a french style restaurant cooking hangar steak.

regardless, best beef in the world is a rib roast or chateaubriand.  you're not getting that from a grill house.

The hanger steak at Lillette.
Makes me drool just thinking about it.

Disclaimer:
I haven't been there in a number of years.

had the hangar steak at lillette maybe 6 months ago, and it's still one the most amazing steaks I've ever eaten at a restaurant.  they're still making amazing food.

recently had the hangar steak at bayona, and it definitely compared.  i would have to eat both steaks within a short time period to compare... because before you mentioned lillette, my memory said bayona was the best... but after remembering lillete, all i can say is, too close to call without more research.


I built the wine racks at lillette many, many moons ago. Had the hanger steak at the soft opening. I melted into the booth in deliciousness.
Usually go when I come back to town.
We were just there for tales of the cocktail and there was so many great new places that we didn't make it. Food there is better than ever, and it was always outstanding.

Miss living there.
 
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