Exclusive first look at my new restaurant 4k
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Date: 2020-05-27
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Comments and reviews: 9
David
Its brilliant how the world evolves: Back in the 80s, here in NYC, before the u in Yuppies had been democratized into upwardly mobile and still stood for urban, that particular class was reviled by restaurateurs for the habit they had of going to restaurants and ordering only drinks and appetizers, rather than full meals, then moving along to several other restaurants where theyd repeat the cycle. The restaurants business plans didnt account for this sort of tapas mentality, and it was throwing the culinary status quo into flux. This repugnant behavior was disparagingly referred to as grazing. Cut to 20s San Diego, and youve erected a shrine to it. Best of luck to you and your new venture. If Im ever in your fair city again with any time to spare, I hope to check it out.
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Its brilliant how the world evolves: Back in the 80s, here in NYC, before the u in Yuppies had been democratized into upwardly mobile and still stood for urban, that particular class was reviled by restaurateurs for the habit they had of going to restaurants and ordering only drinks and appetizers, rather than full meals, then moving along to several other restaurants where theyd repeat the cycle. The restaurants business plans didnt account for this sort of tapas mentality, and it was throwing the culinary status quo into flux. This repugnant behavior was disparagingly referred to as grazing. Cut to 20s San Diego, and youve erected a shrine to it. Best of luck to you and your new venture. If Im ever in your fair city again with any time to spare, I hope to check it out.
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MediaM5
sam, great vid and happy to hear of your new success. good concept. and loved the slicer machine! good concept. you had my mouth watering with the prosciutto! then building the flat bread! then as when i thought maybe the prosciutto would be 1 of the 3 meats used? boom, fkn italian sausage that looked like a dominos topping lol. now not knocking it i'd prob prefer non pre cooked sausage topping. maybe get some hot ital sausage out of the casing and cook it up. but as an italian im gonna use prosciutto lol.
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sam, great vid and happy to hear of your new success. good concept. and loved the slicer machine! good concept. you had my mouth watering with the prosciutto! then building the flat bread! then as when i thought maybe the prosciutto would be 1 of the 3 meats used? boom, fkn italian sausage that looked like a dominos topping lol. now not knocking it i'd prob prefer non pre cooked sausage topping. maybe get some hot ital sausage out of the casing and cook it up. but as an italian im gonna use prosciutto lol.
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Arabiantxn
Sam Sam sam, I really need some help. Could you do some videos on food handling and safety. Also, Can you please make videos on How to cook chicken and meat ( different kinds ) an d show us How to make sure they are cooked and safe to eatI get paranoid and have a very hard time in figuring out of the meat is cooked. Also hoa to clean meat contimaints counters dishes and Tupperware. Do you wash it with a certain temp of water. I do spray some 30%bleach /70 % water mixture on to my surface
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Sam Sam sam, I really need some help. Could you do some videos on food handling and safety. Also, Can you please make videos on How to cook chicken and meat ( different kinds ) an d show us How to make sure they are cooked and safe to eatI get paranoid and have a very hard time in figuring out of the meat is cooked. Also hoa to clean meat contimaints counters dishes and Tupperware. Do you wash it with a certain temp of water. I do spray some 30%bleach /70 % water mixture on to my surface
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kaiser
This restaurant owner CUTS himself and DOESNT stop to band aide and glove up? THEN SAYS, IM BLEEDING ALL OVER THE PLACE. THEEEENNNNN PUTS IT ON YOUTUBE! Staff will always follow the management. And so, if management doesn't follow regulations for health and public safety, do you think the staff will. WHEN YOU GO THERE? I SURE AS SHIT AM NOT GOING TO EITHER PLACE
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This restaurant owner CUTS himself and DOESNT stop to band aide and glove up? THEN SAYS, IM BLEEDING ALL OVER THE PLACE. THEEEENNNNN PUTS IT ON YOUTUBE! Staff will always follow the management. And so, if management doesn't follow regulations for health and public safety, do you think the staff will. WHEN YOU GO THERE? I SURE AS SHIT AM NOT GOING TO EITHER PLACE
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Chris
All i can say is Wow! I am in san dirgo now and im not going to lie. The first place i went was graze. My wife and i loved every bite. Had the flat bread with the prosciutto, the slider, and the meatball. Ive made Sam's recipes and they are great. But to be served ina relaxing chill setting. ill be back. came from north orange county. good times!
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All i can say is Wow! I am in san dirgo now and im not going to lie. The first place i went was graze. My wife and i loved every bite. Had the flat bread with the prosciutto, the slider, and the meatball. Ive made Sam's recipes and they are great. But to be served ina relaxing chill setting. ill be back. came from north orange county. good times!
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Joe
Sam u are the best when I come to San Diego I promise I will stop in to give u guys a play I been watch u for like 3 yrs in the beginning u came a long way happy for u an ur family I am from south philly an used plenty of ur recipes Great job keep doing what u are doing ur cooking is great an so much different than any cooking show I every saw
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Sam u are the best when I come to San Diego I promise I will stop in to give u guys a play I been watch u for like 3 yrs in the beginning u came a long way happy for u an ur family I am from south philly an used plenty of ur recipes Great job keep doing what u are doing ur cooking is great an so much different than any cooking show I every saw
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Gary
Sam, just wanted you to know that I don't do any cooking, but your inspiration has led me to dabble a bit. With this video, I made the flatbread from your new restaurant - Graze. They turned out yummy and my wife - a trained chef - really liked them, as well. She said I could make those again. Thank you and keep up the inspiring recipes.
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Sam, just wanted you to know that I don't do any cooking, but your inspiration has led me to dabble a bit. With this video, I made the flatbread from your new restaurant - Graze. They turned out yummy and my wife - a trained chef - really liked them, as well. She said I could make those again. Thank you and keep up the inspiring recipes.
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Tom
best back track on the make your own garlic oil. Botulism grows in a non oxygen environment so just adding fresh garlic to oil and leaving it at room temperature is a recipe for disaster. refrigeration or an added acid (store bought garlic oil has) is necessary to prevent botulism growth.
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best back track on the make your own garlic oil. Botulism grows in a non oxygen environment so just adding fresh garlic to oil and leaving it at room temperature is a recipe for disaster. refrigeration or an added acid (store bought garlic oil has) is necessary to prevent botulism growth.
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SENNAlegacy23
Congratulations on your new restaurant but I have to say something: GET RID OF THAT SLICER! I cringed every time I looked at it, theres no guard for the blade thats not right. Here in England we have this thing called HEALTH AND SAFETY, they would never let you use that.
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Congratulations on your new restaurant but I have to say something: GET RID OF THAT SLICER! I cringed every time I looked at it, theres no guard for the blade thats not right. Here in England we have this thing called HEALTH AND SAFETY, they would never let you use that.
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