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Best sports bar/restaurant to watch Canes road games at?

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ben said:
The Rat can be pretty fun if you aren't a creepy old guy
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Hey bro- if the lovely ladies of DPhiE choose to believe that I'm an independently wealthy slightly weathered 27 year old that is reenrolling "next" semester to continue my graduate level work in international finance and womens studies then THAT'S on them. I don't need YOU at another table coughing "Check his drivers license" in between crushing wings and Miller Lite.
 
gruntking said:
Talking Cuban... to me the best Cuban food is at Versailles, and it's cheap... but no TVs. Hooligans was great cause they had one of my favorite foods... oysters on the half shell. I ate seven dozen once on a bet, and they were large ones.
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Best Cuban food Versailles? You must not be Cuban or from Miami. 😜
 
Hurracanes said:
Flanigans are my personal favorite wings! That being said, I can’t get mad at anyone who thinks Sports Grill Special Grilled Wings are the best.
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The gripe I have with SG wings is they precook their wings and reheat them on the grill. I order my wings from Flanny’s naked so they are piping hot every time I get them. Hot sauce and blue cheese on the side, chased by a cold Stella.

Goddammit I want wings now
 
Hurracanes said:
Best Cuban food Versailles? You must not be Cuban or from Miami. 😜
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Miamian for longer than I care to remember... know Cuba and Cubans inside out. I'm a long time cook and one of my favorite foods to make is Cuban. My favorite dishes to cook are "Rabo Encendido"(ox tail) and "Paticas a la Andelusa"(pigs feet)… it doesn't get more Cuban than that. I've tried every Cuban restaurant in 305 and for the money you can't beat Versailles. Also Islas Canarias on Coral Way is very good... you don't need to pay $$$$ to get good Cuban food. I just wish that there was a good BBQ restaurant in Miami. Swine on Ponce is expensive and they over smoke their ribs and meats. If you ever travel north on 75 you'll find one of the best BBQ restaurants in the country in Valdosta, GA... the Smokin Pig. The place is inexpensive but great.
 
gruntking said:
Miamian for longer than I care to remember... know Cuba and Cubans inside out. I'm a long time cook and one of my favorite foods to make is Cuban. My favorite dishes to cook are "Rabo Encendido"(ox tail) and "Paticas a la Andelusa"(pigs feet)… it doesn't get more Cuban than that. I've tried every Cuban restaurant in 305 and for the money you can't beat Versailles. Also Islas Canarias on Coral Way is very good... you don't need to pay $$$$ to get good Cuban food. I just wish that there was a good BBQ restaurant in Miami. Swine on Ponce is expensive and they over smoke their ribs and meats. If you ever travel north on 75 you'll find one of the best BBQ restaurants in the country in Valdosta, GA... the Smokin Pig. The place is inexpensive but great.
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Swine is now closed
 
yeyo said:
Swine is now closed
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Doesn't surprise me... besides the factors I mentioned... this town isn't about BBQ. FYI... there's a mobile husband and wife BQ grill operation for catering functions/parties that are very, very good. They are Dade transplants that now live in West Palm called T & W Barbeque... but don't google it because you'll get the restaurant they sold in 2014 in Cutler Bay. Ph. 305-401-3448 Tom. You can place orders for ribs/hams/turkeys and get it when they come to Miami, and that's often.
 
caneinorlando said:
Being Italian & being an Executive Chef, with alot of experience in Italian (Mediterranean) cuisine,...$30 for Chicken Parm is beyond absurd....
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LMAO facts bro. I just looked up the menu to verify the price it was 28 bucks for the chicken parm and I am not kidding when I say the local pizza place down the block serves better chicken parm. Really everything at the place though was decent, but like I said for 1/4 the price you could get better anything Manicotti, veal parm, etc.
 
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Here in New Jersey, the average price of a Chicken Parm entrée from a pizza joint is about $15.

For a sit down restaurant it’s about $22.
 
Usually...as it should be....Chicken Parm at 2 of the 6 restaurants I oversee is served with your choice of Pasta...(In my places its either Penne or Spaghetti)...House Salad...and of course some type of Garlic bread...
That's usually 14.99 to 16.99....
 
caneinorlando said:
Usually...as it should be....Chicken Parm at 2 of the 6 restaurants I oversee is served with your choice of Pasta...(In my places its either Penne or Spaghetti)...House Salad...and of course some type of Garlic bread...
That's usually 14.99 to 16.99....
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How do you cook your penne?

Al dente?
 
I personally use two 4oz chicken *******, instead of one 8oz....Pound them out slightly....flour...eggwash....real italian bread crumbs....
njstateofmind said:
How do you cook your penne?

Al dente?
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All Pastas (Dry) in restaurants are pre-cooked El Dente..Ice bath to stop cooking....kept in bus tubs in drawers on line in kitchen.....When Pasta order comes in....Pasta (one serving) is submerged in boiling water for 2mins...drained...then added to saute pan with sauce (alfredo...Marinara...Bolognese...etc...)......With Fresh Pasta...you can't control the firmness....more tender than dry...fresh pasta is done per order...only takes 2-3 mins to fully cook....versus 10-11 mins for dry....
 
caneinorlando said:
I personally use two 4oz chicken *******, instead of one 8oz....Pound them out slightly....flour...eggwash....real italian bread crumbs....

All Pastas (Dry) in restaurants are pre-cooked El Dente..Ice bath to stop cooking....kept in bus tubs in drawers on line in kitchen.....When Pasta order comes in....Pasta (one serving) is submerged in boiling water for 2mins...drained...then added to saute pan with sauce (alfredo...Marinara...Bolognese...etc...)......With Fresh Pasta...you can't control the firmness....more tender than dry...fresh pasta is done per order...only takes 2-3 mins to fully cook....versus 10-11 mins for dry....
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So you cook the pasta in the sauce?

I actually prefer the sauce on top.

I enjoy a bit of plain pasta to go along with the coated.
 
njstateofmind said:
So you cook them in the sauce?

I actually prefer the sauce on top.

I have an affinity for a bit of plain pasta to go along with the coated.
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No....after breading the pounded chicken *******, I saute (Brown) them for approx. 3mins per side in Olive Oil and some butter....then I finish them in oven on top of marinara with Mozz till slightly brown (6mins at 450)....
 
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All sauces should be tossed with pasta in Saute pan before serving....NEVER (Sacrilege) put plain pasta on plate with sauce on top.....you ALWAYS want your pasta to finish cooking in the sauce...(2mins) because Pasta is very absorbent.....
 
caneinorlando said:
All sauces should be tossed with pasta in Saute pan before serving....NEVER (Sacrilege) put plain pasta on plate with sauce on top.....you ALWAYS want your pasta to finish cooking in the sauce...(2mins) because Pasta is very absorbent.....
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I feel personally attacked.

Next thing you’ll tell me is I shouldn’t put ketchup on my hot dogs.
 
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