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Coinsurer

United States

#1 Jan 2, 2010
Why is it that every restaurant in Utica is still doing the same O'l crap they have been doing since the 80's, With some inexperienced punk line cook trying to come up with the "Next big thing" to hit Utica since Chicken riggies. Itís funny because they all take cheese and melt it over whatever and or put it with greens.
Also funny that everyone and their brother claim to have the best riggies or claim to have been the one that came up with it.
Credit where credit is due, Joe Morelli (donít actually know the spelling) launched the famous Greens of the area. I donít know the story behind that; I do know he has been giving credit for a few other things that he didnít come up with. Chicken riggies never seems to be credited to Bobby Hazelton, but if anyone actually looked up the history about it they would know.

Ok the places Iím talking about have been around for a while to their praise. I think itís just because people from this area have trouble trying new things. But really mozzarella and greens are boringÖcan someone please have some balls and think outside the Utica box for a fewÖ..
John

New York, NY

#3 Jan 2, 2010
Why don't YOU come up with something?
Harry Houghton III

Auburn, NY

#4 Jan 2, 2010
Where are you eating? There are many different types of foods here do to the many cultures. Every where you look there is a restaurant of different cultures. You need to try different foods and maybe you will not be posting stupid threads on hear.
reply

Auburn, NY

#5 Jan 2, 2010
Coinsurer wrote:
Why is it that every restaurant in Utica is still doing the same O'l crap they have been doing since the 80's, With some inexperienced punk line cook trying to come up with the "Next big thing" to hit Utica since Chicken riggies. Itís funny because they all take cheese and melt it over whatever and or put it with greens.
Also funny that everyone and their brother claim to have the best riggies or claim to have been the one that came up with it.
Credit where credit is due, Joe Morelli (donít actually know the spelling) launched the famous Greens of the area. I donít know the story behind that; I do know he has been giving credit for a few other things that he didnít come up with. Chicken riggies never seems to be credited to Bobby Hazelton, but if anyone actually looked up the history about it they would know.
Ok the places Iím talking about have been around for a while to their praise. I think itís just because people from this area have trouble trying new things. But really mozzarella and greens are boringÖcan someone please have some balls and think outside the Utica box for a fewÖ..
on the money,back in the day there was talk that casa imports & joey had a patent on the greens, never happen.this new breed of cooks have destroyed chicken no creme !!!
Speak Up

AOL

#6 Jan 2, 2010
Here's a thought...order something else! I've never seen a menu that only had riggies and greens on it!
gnurt

Constableville, NY

#7 Jan 2, 2010
I love a good burrito.

Too bad there are no really good burrito places in town.
oldtimer

AOL

#8 Jan 2, 2010
remember when Ossunizzo sold the first pizza,Marino's for food& politics,philly bruzzese's mother and father's greens & beans,uncle henrys ,
Coinsurer

Auburn, NY

#9 Jan 2, 2010
Speak Up wrote:
Here's a thought...order something else! I've never seen a menu that only had riggies and greens on it!
You lookk at the menu...if it doesn't have cheese on it ...it has greens under it. Then you get some kid boiling your saute dish and a chick with an attitude serving you. And oh yeah, there is allways the CHAIN places you can eat...where the food is from a box and the chefs cant cook...trust me they cant...ask any one of them to make a holindaise sauce and they will go to the dry storage to look for the bag....sad just sad...
Yea

Syracuse, NY

#10 Jan 2, 2010
Greens Marelli are the best. I met Joe Marelli while he was a cook at Thurstons in Frankfort. He could cook anything but his Greens where by far the best. With some capacolla ham OMG now I want to go his up Thurstons and get some Greens right now. Anyone know what happened to Joe. I know he was a chef by night, Mailman by day. He really was a nice man. Best chef Thurstons had, He was teaching a new up and comer Adam the ropes wonder if he is still at Thurstons.
Coinsurer

Auburn, NY

#11 Jan 2, 2010
Yea wrote:
Greens Marelli are the best. I met Joe Marelli while he was a cook at Thurstons in Frankfort. He could cook anything but his Greens where by far the best. With some capacolla ham OMG now I want to go his up Thurstons and get some Greens right now. Anyone know what happened to Joe. I know he was a chef by night, Mailman by day. He really was a nice man. Best chef Thurstons had, He was teaching a new up and comer Adam the ropes wonder if he is still at Thurstons.
No idea where he but even I can agree that his were the best....The best restaurant that I ever went to in the area was a place in Frankfort called Donna Marie's. The Chef was Micheal Gino, probably the best Line Chef in the area....And I'm a Chef...
Target Truth

Rome, NY

#12 Jan 2, 2010
Coinsurer wrote:
Why is it that every restaurant in Utica is still doing the same O'l crap they have been doing since the 80's, With some inexperienced punk line cook trying to come up with the "Next big thing" to hit Utica since Chicken riggies. Itís funny because they all take cheese and melt it over whatever and or put it with greens.
Also funny that everyone and their brother claim to have the best riggies or claim to have been the one that came up with it.
Credit where credit is due, Joe Morelli (donít actually know the spelling) launched the famous Greens of the area. I donít know the story behind that; I do know he has been giving credit for a few other things that he didnít come up with. Chicken riggies never seems to be credited to Bobby Hazelton, but if anyone actually looked up the history about it they would know.
Ok the places Iím talking about have been around for a while to their praise. I think itís just because people from this area have trouble trying new things. But really mozzarella and greens are boringÖcan someone please have some balls and think outside the Utica box for a fewÖ..
Step up to McDonald's. Seriously, it is evident that you wouldn't know good food if it hit you in your palate. Try the Horned Dorset. Sell your house if you have to in order to pay the tab. Break out! If your scope of taste doesn't exceed the Utica area, try Danielle's at Vally View.....best Italian food in the area.
Good Luck.
I was there

Syracuse, NY

#13 Jan 2, 2010
I agree with Coinsurer 100%. Bobby Hazelton owned the Clinton House, and Joe was the chef. I was 15 and was a dishwasher/prep cook. Joe trained Jeff Golden, who still knows the original recipe, and is one of the best chefs around here.
Whats with the Balsamic reduction around here also?? Chesterfields might as well be called, "We put a Balsamic reduction on 98% of our food." At least the food is good though.
The rest of the restaurants like Outback, 99, AppleBees, Kirby's, ect... all suck. There is no chef, just a bunch of stupid kids throwing crap into a microwave or a deep fryer. Corporate crap.
Coinsurer

Auburn, NY

#14 Jan 2, 2010
Target Truth wrote:
<quoted text>
Step up to McDonald's. Seriously, it is evident that you wouldn't know good food if it hit you in your palate. Try the Horned Dorset. Sell your house if you have to in order to pay the tab. Break out! If your scope of taste doesn't exceed the Utica area, try Danielle's at Vally View.....best Italian food in the area.
Good Luck.
Horned Dorset not Italian uh ...BTW not in Utica...my point....and Valley View....actually good too.........I'm sure there are a few other contestants in the area for "best Italian food". And maybe even Valley View would win. Im not saying the food sux at all of them. Im saying lets get out of this rut of melted cheese and greens and changing good dishes into total abominations....I have actually seen chicken soaked in balsamic vinegar and topped with cheese on a bed of greens....<....loss of words.....
And McDonalds....that's my other point,ask around how many people just Love Apple B's or any of the other chain places...Ill bet you get a lot of YAYs If you were going to say any restaurant to start a reply with it should have been Le Petit Maison...and again not in Utica....not Italian...no cheese melting no green bedding
Same food

Auburn, NY

#15 Jan 2, 2010
Coinsurer wrote:
Why is it that every restaurant in Utica is still doing the same O'l crap they have been doing since the 80's, With some inexperienced punk line cook trying to come up with the "Next big thing" to hit Utica since Chicken riggies. Itís funny because they all take cheese and melt it over whatever and or put it with greens.
Also funny that everyone and their brother claim to have the best riggies or claim to have been the one that came up with it.
Credit where credit is due, Joe Morelli (donít actually know the spelling) launched the famous Greens of the area. I donít know the story behind that; I do know he has been giving credit for a few other things that he didnít come up with. Chicken riggies never seems to be credited to Bobby Hazelton, but if anyone actually looked up the history about it they would know.
Ok the places Iím talking about have been around for a while to their praise. I think itís just because people from this area have trouble trying new things. But really mozzarella and greens are boringÖcan someone please have some balls and think outside the Utica box for a fewÖ..
I travel around the country and for the most part (unless you want to go to a restaurant that charges $60 and up) you get the same food as in Utica... And I am talking about other city local restaurants not chains... In many cases the restaurants in Utica/Rome are often better for less money...
cocheese

New York, NY

#16 Jan 2, 2010
reply wrote:
<quoted text> on the money,back in the day there was talk that casa imports & joey had a patent on the greens, never happen.this new breed of cooks have destroyed chicken no creme !!!
yes but it should have happened . it still can on something differnt that guy still has a few tricks up his sleeve. you go joey ,some oneback this guy in a italian rest you will triple your investment.
TexMex

Syracuse, NY

#17 Jan 3, 2010
gnurt wrote:
I love a good burrito.
Too bad there are no really good burrito places in town.
Rio Grande Tex Mex Grill- Onieda St. New Hartford
Valley view

New York, NY

#18 Jan 3, 2010
How's valley view for a wedding? Never been there but people tell me I should have mine there. How's the atmosphere/ food?
Speak Up

AOL

#19 Jan 3, 2010
Coinsurer wrote:
<quoted text>
You lookk at the menu...if it doesn't have cheese on it ...it has greens under it. Then you get some kid boiling your saute dish and a chick with an attitude serving you. And oh yeah, there is allways the CHAIN places you can eat...where the food is from a box and the chefs cant cook...trust me they cant...ask any one of them to make a holindaise sauce and they will go to the dry storage to look for the bag....sad just sad...
You need to go to a more upscale non-Italian restaurant if you're looking for homemade hollandaise sauce.
starman

Clyde, NY

#20 Jan 3, 2010
i got something for ya, It aught to suit your taste well. its a lump of shit on a stale cracker you bitch boy. feast on that hoe
Target Truth

Rome, NY

#21 Jan 3, 2010
starman wrote:
i got something for ya, It aught to suit your taste well. its a lump of shit on a stale cracker you bitch boy. feast on that hoe
OOOH! Another intellectual heard from.

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