Chef turned food critic! Ha Ha Ha! My first restaurant review!
I decided to write reviews, rather than critique and criticize restaurants. If a restaurant is not worth mentioning, then I do not publish a negative review. After working in restaurants for most of my life, I do realize that restaurants do have bad days. There are many reasons that bad days happen in a restaurant, as you can imagine.
Food critics have been known for unfairly driving nails into a restaurant's coffin, when they have a bad dining experience. I can perceive the reason why a bad dining experience occurs in a restaurant and I can estimate the capability of a restaurant to resolve the problem. I would rather give a second chance at a later date, than to unfairly criticize a restaurant that had a temporary problem. If a restaurant is below my liberal standards of quality, then I simply do not return.
Food critics can unfairly ruin a good restaurant. Some food critics are fair, while others are very corrupt. There once was a food critic in Florida, that expected very large portions of expensive food every time that she did a restaurant critique. We nicknamed her Sally Swine! She would waddle into a restaurant and loudly announce that she was there to do a critique. Those in the know, had to feed her a large complimentary portion of food or get a bad write up in the paper. That food critic really lacked credibility.
First of all, I enter a restaurant unannounced. I only mention that I write reviews and recipes, if the topic comes up in a conversation with a restaurant employee. If the topic does come up, I reassure the restaurant employee that I post no negative reviews. Sometimes I have questions to ask and it is best to let the restaurant representative know where I am coming from. Good reviews are informative, they create interest and they make light of minor problems. Every time that I have mentioned that I write reviews to a restaurant employee, I am met with smiles and I get no special attention, other than a pleasant conversation.
My reviews are unbiased. I do not pretend that every restaurant is meant to be a Michelin Star Rated experience. The price range of a restaurant is reflected in the food that I purchase. I do realize that some casinos and restaurants cater to working class customers who are looking for a bargain and food quantity, rather than to be hung up on expecting high quality star rated cuisine. It would be unfair to demand haute cuisine quality from a restaurant that appeals to a certain class of people that simply expect edible simple food at a cheap price.
Rather than focus on a narrow selection of restaurants that appeal to a middle of the road crowd that has adventurous dining limitations, I decided to dine on exotic items when given the chance. Some people crave duck tongue, chicken feet, silk worms, tripe, jellyfish and chitlins. Specialty items are rarely written about by food writers, yet there is a demand for reviewing such items. Las Vegas has a very diverse tourist base and there actually are people that will fly a thousand miles, just to get a properly cooked plate of Chinese traditional duck tongue. Anybody can write a review about middle of the road food for middle of the road people. Not every chef or food writer can write good information about specialty offerings. I have experience with specialty items as a chef, so why not focus on the exotic to please the few!
Trendy hot spot restaurants are good food writing topics. Las Vegas is famous for setting new standards in the food industry. Naturally, hot spots are on my list of restaurants to write about reviews about. That is one of the reasons why I dined at Hash House A Go Go!
I had breakfast at the famous Hash House A Go Go at the Imperial Palace Casino in Las Vegas, Nevada yesterday. Hash House A Go Go is such a fun Las Vegas restaurant!
The food at Hash House A Go Go is incredibly good! Huge portions of high quality food are served at this restaurant. The theme of the restaurant is printed on the menu. "Farm Food Gone Wild!"
The food presentations are stylish, fun and modern. Hash House A Go Go is not some kind of a cheap low quality greasy spoon diner that serves instant premix food that only requires adding water. Hash House A Go Go does good old scratch cooking the old fashioned way with a creative touch!
I started my morning with the house specialty BLT Mary. A BLT Mary is a Bacon Lettuce and Tomato Bloody Mary with Buttered Crisp Toast on the side! It was spicy and perfect! Bacon in a bloody mary? Why not! This is Las Vegas!
I ordered this breakfast entree in honor of one of my old Myspace recipe blog readers. The reader was famous for his "Chicken and Waffle" food blog posting at Myspace. Of course, I ordered the Chicken and Waffles at Hash House A Go Go. Chicken and waffles, Las Vegas style!
Sage Fried Chicken and Bacon Waffles with Roasted Scallions and a Maple Reduction. Succulent juicy fried sage chicken! The mountain of waffles had bacon in each of the waffles. Chopped crisp bacon was added to the waffle batter. The roasted scallions added a great basic flavor to this breakfast entree. The fresh maple reduction was perfectly matched with the flavors of the sage fried chicken and bacon waffles. There is nothing better than maple syrup that is freshly reduced. The maple flavor is more pronounced, when the syrup is fresh.
This was a huge breakfast by any standard! Huge portions of farm food gone wild is the theme of Hash House A Go Go.
I highly recommend Hash House A Go Go! Be ready for some big portions of big people food. This is the place to go for a wild fun creative breakfast in Las Vegas!
By the way, there is no wilder place to be than Las Vegas for Halloween! Viva Las Vegas and Hash House A Go Go! ... Shawna