Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Chain Restaurants

Chain Restaurants in the San Fernando Valley


Chain Restaurants 2

Chain Restaurants in the San Fernando Valley

compucook | Oct 17, 2010 10:24 PM

Why are they so inconsistent? I would think as a chain that the formulas are standard and many ingredients are pre-assembled in a central commissary with little room for error. But instead I'm finding more of a wasteland when I want/need a quick meal with wide options. I eat few carbs due to allergies, but I can usually find a salad or a burger that will satisfy me.

That said, in the past few weeks I've had awful burgers at Islands (gristle and mediocre taste), Ruby's (burger just about inedible-- it took a ton of catsup to make that dry, lettuce-wrapped patty go down) and tonight at Red Robin the server was a poorly trained imbecile and the kitchen was inconsistent on food temperatures.
It's not just limited to burgers because the "Kobb Salad" at Islands was appalling! The chicken was ice cold and sliced paper thin, filled with red cabbage and with almost no avocado or bacon added. It was truly awful! In my estimation Island's burgers have always been underwhelming, but they've had other choices like their tortilla soup that redeemed them. Just so you know my standard, I think CPK's Cobb salad is delicious.

We want/need/must have some other options when we dine with our pre-school grandchildren and need a fast meal. Is anyone else feeling like the chains are going down the tubes?

Want to stay up to date with this post?

Recommended From Chowhound