Volstead Lounge
Most Churrascarias Are Brazillian
RECEIVED Tue., Jan. 4, 2005
Dear Editor,
Virginia B. Wood writes in the Dec. 31 issue ["Food-o-File"]: "Is it possible there's a churrascaria (Argentine steak house) in our future?" Well, could be an Argentine place, but most of the churrascarias opening in Texas and around the U.S. – so suddenly trendy – are Brazilian ... and horribly overpriced. The problem is, they lay out an amazing salad bar where people make the mistake of filling up. Then waiters bring around some amazing meat, but after the veggies and beans, there's no way anyone can eat 45 bucks' worth of picanha.
By the way, based on her recommendation in her cupcake story several months back, I paid a visit to Russell's Bakery ["Food-o-File," Aug. 6, 2004]. Well, whatever confidence I might have had in her ability to point to worthwhile food experiences was shattered when I had the worst cupcake of my life, plus a few pâté choux-based items – a couple of cream puffs and an éclair – all of which were rock-hard stale. I should have returned them, but didn't want to raise a ruckus. Let's just say I won't be going there again, and am amazed that someone with Virginia's baking experience would rate Russell's so highly ... looking back on my experience, I'd have to say, four strikes and you're out.
Virginia B. Wood writes in the Dec. 31 issue ["Food-o-File"]: "Is it possible there's a churrascaria (Argentine steak house) in our future?" Well, could be an Argentine place, but most of the churrascarias opening in Texas and around the U.S. – so suddenly trendy – are Brazilian ... and horribly overpriced. The problem is, they lay out an amazing salad bar where people make the mistake of filling up. Then waiters bring around some amazing meat, but after the veggies and beans, there's no way anyone can eat 45 bucks' worth of picanha.
By the way, based on her recommendation in her cupcake story several months back, I paid a visit to Russell's Bakery ["Food-o-File," Aug. 6, 2004]. Well, whatever confidence I might have had in her ability to point to worthwhile food experiences was shattered when I had the worst cupcake of my life, plus a few pâté choux-based items – a couple of cream puffs and an éclair – all of which were rock-hard stale. I should have returned them, but didn't want to raise a ruckus. Let's just say I won't be going there again, and am amazed that someone with Virginia's baking experience would rate Russell's so highly ... looking back on my experience, I'd have to say, four strikes and you're out.
Mike Quinn
