Anyone tried the new place yet?

[annieap]

Just curious...has anyone visited Buffalo Trace Wild Wings yet? If so, what is your opinion? What do they offer on the menu (other than wings)?

[Eddie]

Annie,
The only thing I know, is every time I go by, the place is packed! I've heard it's really good. My wife's Aunt and Uncle have ate there several times and they say the menu has a little of everything. I'm just waiting on the crowds to die down so I can try it out.
EJ

[annieap]

EJ,
If you get there before I do, let me know what you think!

[mark]

...same here Eddie, I'll wait a little longer too................see ya Mark

[Abbey_59]

My daughter and her family has been to the new place and say that it is really good. I am not to crazy about the wings especially if they are hot. Cathy

[OldDog]

I REALLY like this place. Plenty of big screen TVs and great food. Menu has everything from wings to steak to seafood. Also have good burgers. I would reccomend this place to everyone.

[annieap]

We finally made it to Buffalo Trace Wild Wings and were pleasantly surprised at the broad range of items available on the menu. As the name suggests, wings are aplenty and so are the sauces to accompany this popular appetizer. Patrons can choose from sweet to spicy and hot BBQ sauces.
But wait – there are plenty more food choices on the menu. In the mood for a burger? No problem! There are several different varieties to choose from. In addition to the burgers, one feast on pulled pork or grilled chicken sandwiches. For those watching their waistline, try the turkey club.
If your appetite begs for more than a sandwich, there are plenty entrees to try. Steak, baked salmon, shrimp…geeze… with so much to choose from it was hard deciding what to order!
My kids were amazed that there were three different types of fries on the menu.
On our first trip, I tried the Baby Back ribs and have no complaints. The next trip, I had the shrimp dinner. Earlier in the week, I had the pulled pork for lunch.
Needless to say my whole family loves it and we will be regulars.

[annieap]

I forgot to mention the desserts...OH MY!

[oncearacer52]

I have found the BTWWs to be a pleasant surprise. Their menu has enough variety for me to eat there quite frequently. Why is it tho that it seems all new places have to charge 6 to 8 dollars for a burger? Granted they are good but I have yet to find a bought burger that tastes better than what most of us can cook on our backyard grills. Especially when you can buy 3 lbs. of ground chuck and maybe 5 lbs. of ground beef for what one burger costs there. Oh well I will continue to patronize BTWWs, I just won't eat a burger.

[Eddie]

Annie,
I finally got there a couple weeks ago, and I have to say I wasn't impressed. The food tasted like it had been ran through the microwave....two or three times.

I won't be eating there again, but I have heard a lot of others say they liked it.

[annieap]

Eddie,
Do you mind me asking what you ordered? The reason I ask is my brother said the same thing when he tried the open face roast beef and mashed potatoes last night. I havent tried that so I dont know how it tastes.

[Eddie]

I had a chicken strip basket, My wife had a grilled chicken sandwich which she said was too tough to eat. My son had the chicken bites, (I think they called it popcorn chicken) he ate about two of them and said they tasted like warmed up left overs.

[ponto]

To reduce labor costs and lower the risk of food contamination, many chain operators are opting to farm out food preparation to supplier partners.

"The shift away from back-of-house food preparation has been going on for quite some time," They take a restaurant's recipe and handling processes and analyze them from a culinary perspective. Then the food scientists develop that product, incorporating techniques that can produce the item in high volume."

No thought is given to real ingredients, any artificial flavor that can be substituted will be.

Maysville is getting its fair share of these food troughs, so don't expect any sort of back of the house chefs. It's all about volume and consistency from franchise to franchise location.

The kitchen in most restaurants, is one large thawing and heating unit.

Link- http://www.findarticles.com/p/articles/mi_m3289/is_n7_v167/ai_21033781