Knoxville Restaurants

#3,702
#3,702
Let me also add that I was going to give SB one more chance recently and went in and the place was filled with smoke. Evidently the hood was malfunctioning in the kitchen but they were still serving and taking people on the wait list. That was really my last straw.
 
#3,703
#3,703
bigdaddy said:
Let me also add that I was going to give SB one more chance recently and went in and the place was filled with smoke. Evidently the hood was malfunctioning in the kitchen but they were still serving and taking people on the wait list. That was really my last straw.
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What if I go with you and let you pick up the tab? Would you give it one more try?
 
#3,707
#3,707
DrRosenRosen said:
Are you really volunteering to eat a meal with Bigdaddy? Brave man. Maybe you didn't realize what you were actually saying....
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Flying is even more risky as with my luck, you will end up in Houston for at least one night even if it's not your destination.
 
#3,710
#3,710
bigdaddy said:
Let me also add that I was going to give SB one more chance recently and went in and the place was filled with smoke. Evidently the hood was malfunctioning in the kitchen but they were still serving and taking people on the wait list. That was really my last straw.
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So despite the smoke the place was packed, they even had an active wait list, but you just happened to be 'that guy' that it bothered?
 
#3,711
#3,711
bigdaddy said:
Not when everybody burger I have ordered at SB comes out the wrong temp (I always order medium) and dry. If I'm paying 10+ for a burger it better be outstanding
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Didn't I teach you how to order meat? At any restaurant always order one temp under what you want. The cook usually takes it off the grill at your desired temp, but then it has to be moved to the expo line & plated, then into the window & waits to be trayed with the rest of the items on the ticket, then picked up & delivered to your table.

From being taken off the grill when so hot to sitting in front of you, it's going to cook itself up a little more. Side not; not a fan of SB because they put it on the bun while still dripping with grease.
 
#3,712
#3,712
Chad003 said:
Didn't I teach you how to order meat? At any restaurant always order one temp under what you want. The cook usually takes it off the grill at your desired temp, but then it has to be moved to the expo line & plated, then into the window & waits to be trayed with the rest of the items on the ticket, then picked up & delivered to your table.

From being taken off the grill when so hot to sitting in front of you, it's going to cook itself up a little more. Side not; not a fan of SB because they put it on the bun while still dripping with grease.
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That's my biggest complaint as well. If a bun can't hold up while I am eating the burger, it might as well be served like a hamburger steak.
 
#3,713
#3,713
Coug said:
So despite the smoke the place was packed, they even had an active wait list, but you just happened to be 'that guy' that it bothered?
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Yes because I couldn't take the smoke and the next day they were shut down for a week. It's actually a code violation
 
#3,714
#3,714
Had Prime Rib at Seasons on Friday, and it was fantastic: perfectly medium-rare all the way through. My son killed an entire Black and Blue burger and loved it. The beet salad was delicious, too.

Consistently good, attentive service, and fairly-priced, Seasons gets my vote for "Best of Turkey Creek." Conner's is also great, but I prefer the more creative/changing menu.
 
#3,715
#3,715
Oh yeah, I had dinner at ye olde steakhouse Thursday night.

I got the prime rib, & I know rib roasts are delicate, but this thing was four different temps from one end to the other. No real flavor to speak of, & it was insanely tough. For what some people argue as "THE" steakhouse in Knoxville, they've got some work to do.

The service itself was great, but I may or may not have known our gal.... but I'm sure that had nothing to do with it. ;)
 
#3,716
#3,716
Chad003 said:
Oh yeah, I had dinner at ye olde steakhouse Thursday night.

I got the prime rib, & I know rib roasts are delicate, but this thing was four different temps from one end to the other. No real flavor to speak of, & it was insanely tough. For what some people argue as "THE" steakhouse in Knoxville, they've got some work to do.

The service itself was great, but I may or may not have known our gal.... but I'm sure that had nothing to do with it. ;)
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That place is just a pile of disappoint.
 
#3,717
#3,717
bigdaddy said:
I've been a life long customer of Copper Cellar but after my last three visits, I think I am finished. Sadly the management and the service have become poor and subpar. The last straw was tonight I ordered prime rib medium temp and a loaded potato with a salad. Wife had a meal and the kid had a meal. For the third time, my salad was forgotten but brought to me when I asked for it after 20 mins of waiting. Then, my wife's entree came out but no other food. So we got the waiter again and he came back 10 mins later with my kids chicken and said mine was on the way. Then a food runner brought out mine and it was a well done ribeye. I explained this is not prime rib and just take it off my ticket and I'll go. A manager brought out my prime rib and said sorry. No dicount on the ticket, upcharges were placed on a salad which was my second side and loaded potato. No offer of any kind. Done
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pretty much all the Chase restaurants have gone down. what's crazy is they are launching a new brand.
 
#3,722
#3,722
Girl I work with worked there as a second job for a short time before quitting. Didn't like it. I still don't understand a home cookin' style restaurant with a full bar. Doesn't seem like a concept that could sustain a full bar.
 
#3,723
#3,723
Never thought i would find a better donut than richy kreme. Then i took a bite from a duck donut. Sorry richy kreme but you lost best status in my mind.
 
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