Un Bien vs. Paseo: The Great Seattle Pork Sandwich Debate Dining on a Dime
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Date: 2020-05-20
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Comments and reviews: 10
karuven
To add more to the backstory: Paseo originally went bankrupt because its employees filed a lawsuit against the company alleging Paseo owed a significant amount in wages and overtime pay that they refused to pay to its employees and that they failed to abide by labor laws regarding breaks and meals. Racial discrimination was also brought in the lawsuit in regarding how Lorenzo Lorenzo, owner of Paseo at the time, treated his employees, particularly Hispanic ones. During the investigation, it was discovered Paseo owed a lot to its vendors and to utilities as well. The debt had accumulated so much that Lorenzo Lorenzo was forced to file Chapter 7 bankruptcy and liquidate its assets in order to pay back all of its creditors and the wages owed to its workers. Interestingly, the debt owed was relatively small compared to the amount of revenue Paseo pulled in each year--in total, the debt owed amounted to over 30, 000 dollars whereas Paseo grossed 2 million in annual sales (before they filed bankruptcy. During the liquidation, there were a lot of bids for acquiring Paseo, but Lorenzo Lorenzo adamantly refused to sell the recipe. It's rumored Lorenzo would come in once a week to make the secret sauce that gave Paseo (and now Un Bien) its unique, citrusy flavor. After the liquidation was completed, Lorenzo, now free of debt, can open up another shop: Un Bien, now run by his sons.
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To add more to the backstory: Paseo originally went bankrupt because its employees filed a lawsuit against the company alleging Paseo owed a significant amount in wages and overtime pay that they refused to pay to its employees and that they failed to abide by labor laws regarding breaks and meals. Racial discrimination was also brought in the lawsuit in regarding how Lorenzo Lorenzo, owner of Paseo at the time, treated his employees, particularly Hispanic ones. During the investigation, it was discovered Paseo owed a lot to its vendors and to utilities as well. The debt had accumulated so much that Lorenzo Lorenzo was forced to file Chapter 7 bankruptcy and liquidate its assets in order to pay back all of its creditors and the wages owed to its workers. Interestingly, the debt owed was relatively small compared to the amount of revenue Paseo pulled in each year--in total, the debt owed amounted to over 30, 000 dollars whereas Paseo grossed 2 million in annual sales (before they filed bankruptcy. During the liquidation, there were a lot of bids for acquiring Paseo, but Lorenzo Lorenzo adamantly refused to sell the recipe. It's rumored Lorenzo would come in once a week to make the secret sauce that gave Paseo (and now Un Bien) its unique, citrusy flavor. After the liquidation was completed, Lorenzo, now free of debt, can open up another shop: Un Bien, now run by his sons.
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Ortiz
I was the Chef at a small kitchen & beer place. We knew there was a silent partner (the guy) but the day to day owner was very knowledgeable about beer. The kitchen/menu was mine to run/create, the place brought in TONS of money per sq. ft. After two years there was an ownership dispute, first the very informed and professional beer masters left. Shortly after I left. The deep pockets silent owner replaced us easily. 1 year later the place went bankrupt. I was texted about 2 months after I left by the new chefs (friends of mine) how to make the staple menu items (sauces, marinades, what kind of potatoes EVERYTHING. Front of the house never trained anyone and I never wrote down a single recipe. The day to day owner told us not to when we first started. It was a great place but sadly great things never last at their peak.
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I was the Chef at a small kitchen & beer place. We knew there was a silent partner (the guy) but the day to day owner was very knowledgeable about beer. The kitchen/menu was mine to run/create, the place brought in TONS of money per sq. ft. After two years there was an ownership dispute, first the very informed and professional beer masters left. Shortly after I left. The deep pockets silent owner replaced us easily. 1 year later the place went bankrupt. I was texted about 2 months after I left by the new chefs (friends of mine) how to make the staple menu items (sauces, marinades, what kind of potatoes EVERYTHING. Front of the house never trained anyone and I never wrote down a single recipe. The day to day owner told us not to when we first started. It was a great place but sadly great things never last at their peak.
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mgdarenz
Well, I'm glad I got to go to the original Paseo before it closed, in May, 2014, and a couple of months before it closed that year. I had the Cuban Roast on the second visit, but on the first visit, I had the incredible Havana Seared Scallops sandwich, and the one with the pork roast, and smoked ham and swiss. I think that was called The Midnight Cuban Press, or something.
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Well, I'm glad I got to go to the original Paseo before it closed, in May, 2014, and a couple of months before it closed that year. I had the Cuban Roast on the second visit, but on the first visit, I had the incredible Havana Seared Scallops sandwich, and the one with the pork roast, and smoked ham and swiss. I think that was called The Midnight Cuban Press, or something.
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Lucas
HI FRIENDS. I'm really glad you watch my show. Thanks for watching my show. I love you all. Almost as much as I love these great sandwiches. The onions alone are worth the trip to Seattle. I'm on IG (staletwizzlers) and Twitter (lucaspeterson) so come on over and say hi, give me restaurants tips, send love letters, whatever you want. SEE YOU NEXT SEASON!
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HI FRIENDS. I'm really glad you watch my show. Thanks for watching my show. I love you all. Almost as much as I love these great sandwiches. The onions alone are worth the trip to Seattle. I'm on IG (staletwizzlers) and Twitter (lucaspeterson) so come on over and say hi, give me restaurants tips, send love letters, whatever you want. SEE YOU NEXT SEASON!
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chimbatete
First off Lucas is great, my only critique is I've never seen him going crazy about a food so you really do not know how good it is. I don't mean Mark Wiens roll eyes on every dish but more like a Bourdain, Richman or Zimmern where they occasionally get a bite out of something unbelievable and express it fully. Maybe its just not his personality.
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First off Lucas is great, my only critique is I've never seen him going crazy about a food so you really do not know how good it is. I don't mean Mark Wiens roll eyes on every dish but more like a Bourdain, Richman or Zimmern where they occasionally get a bite out of something unbelievable and express it fully. Maybe its just not his personality.
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notluvulongtime8472
It's funny that he only asks the Paseo's new owner if there is a rivalry when the guy basically took advantage of a original owner's bad financial straits to swoop in and make money. I wonder if he'd get the same sketchy answer if he asked the Un Bien kids of the original owner of Paseo if there is a rivalry.
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It's funny that he only asks the Paseo's new owner if there is a rivalry when the guy basically took advantage of a original owner's bad financial straits to swoop in and make money. I wonder if he'd get the same sketchy answer if he asked the Un Bien kids of the original owner of Paseo if there is a rivalry.
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Michael
You know, I think you should have tried the #2 at Paseo -- the grilled pork loin. That's my favorite one there. I definitely like it more than the roast which has that pulled pork texture which is only ever ok to me no matter how many times I try it in its various renditions across the southern US.
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You know, I think you should have tried the #2 at Paseo -- the grilled pork loin. That's my favorite one there. I definitely like it more than the roast which has that pulled pork texture which is only ever ok to me no matter how many times I try it in its various renditions across the southern US.
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ALJustice0
Think the best pulled pork I've had to date was this pizza shop in Hood River near the water. A nice mix of apple and jalapeno made it this juicy, sweet mildly spicy melty sandwich. Those sandwiches do look good tho. A pretty even mix of bread and content.
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Think the best pulled pork I've had to date was this pizza shop in Hood River near the water. A nice mix of apple and jalapeno made it this juicy, sweet mildly spicy melty sandwich. Those sandwiches do look good tho. A pretty even mix of bread and content.
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Doodah
Oh, Lucas. You are so corny. I love it. :) I almost want to agree with the guy below who mentioned you eating with your hands. I know what he was talking about when you started tearing your sandwich apart. Twas a wee bit messy, you neanderthal! LOL
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Oh, Lucas. You are so corny. I love it. :) I almost want to agree with the guy below who mentioned you eating with your hands. I know what he was talking about when you started tearing your sandwich apart. Twas a wee bit messy, you neanderthal! LOL
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KnowYourHistory
Looks tasty but I hate when sandwiches are a wet mess. It defeats the whole purpose of sandwiches being convenient and easier to eat. If you're making a wet slop of delicious food then just serve it on a plate with fork and knife.
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Looks tasty but I hate when sandwiches are a wet mess. It defeats the whole purpose of sandwiches being convenient and easier to eat. If you're making a wet slop of delicious food then just serve it on a plate with fork and knife.
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