I Hate It When They Do That
2July 2, 2007 by Tyson Wynn
I always wonder what some executive somewhere is thinking when they make certain decisions.
I had a relationship in the past, the only good aspect which came of was I discovered the Chicken Balsamico at Johnny Corrino’s. I just happened to be in T-Town today, so I stopped in with a hankering for their specialty.
After re-reading the menu about 8 times looking for the Balsamico, I finally asked the waitress if they still had it. She said she was new and didn’t know but would go ask. Shortly, a waiter came to the table and said they still made it but the chicken was not breaded like it used to be. I inquired as to why they no longer made it. His response was that they just quit making anything that is breaded. I went ahead and ordered the new, not-on-the-menu version.
It was OK. It was certainly not the same thing. I only ate half. And I doubt I will be back.
So, I ask: Why do they do that? How could a house specialty all of a sudden no longer be a house specialty. What were they thinking?
Rant over.
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“So, I ask: Why do they do that? How could a house specialty all of a sudden no longer be a house specialty. What were they thinking?”
Mr. Wynn, the reason is, it’s a “chain” restaurant. It’s really not a “house of specialty”, it’s “house of homogenized food” and chain restaurant concepts. Mr. Abdallah who owns the chain out of Austin, Tx, can’t even keep the original name, he had to change it to “Johnny Carino’s COUNTRY Italian restaurant”. Once restaurants get so big they can’t keep their originality it seems, and therefore you have unbreaded chicken (although I’m sure it’s better for your diet than beaded).
I’ll take breaded chicken over beaded chicken any day, regardless of the health effects.