Lines half a mile down the street? Fastest-growing chicken restaurant of 2016?
I was ready to find out what all the rage was about at Louisiana-based Raising Cane’s Chicken Fingers. Hungry in Costa Mesa, CA, I saw it on the map. First off, lines weren’t long. Second, food was not such a sensation as I expected and hoped for.
The chicken fingers Basically, they’re the only thing on the menu in different combos. They are NOT the processed, grinded down into paste and reformed into a finger shape with the right amounts of meat and fat, like a sausage patty from the frozen food section at the supermarket. They are hearty chunks of chicken breast. They are battered in house and super crunchy. They’re served hot and juicy. They come with their own secret sauce, a blend of mayo, ketchup, worcestershire, black pepper and garlic. At best, the sauce is a curiosity, but it’s not something I developed an immediate craving for.
The chicken fingers are above-grade but not an epiphany (like the first time I tried wambutan). There’s no spices in the batter, so they come out a bit flat.
The sweet tea This Southern delight is a treat, and you can mix in unsweetened tea if it’s too sugary for you. But you may not need to because Raising Cane’s serves crushed ice instead of ice cubes and it melts faster into your drink watering it down. I’m not a fan of the crushed ice.
The Texas toast More than anything, the toast was a sensation. First off, I was surprised to find it in my menu. Here in Los Angeles, nobody else includes a slice of toast in a fast food meal. Secondly, it was delicious. Thick spongey white bread friend with butter on one side, the Texas toast melted in my mouth.
The coleslaw Standard and unimpressive, the slaw was cut into tiny squares, drenched with too much dressing, like everybody does, and served in a plastic cup with a top.
The crinkle fries Below grade, the fries tasted like Ora-Ida frozen fries. Mine came lukewarm at best and were a bit disappointing.
The interior decorating Strangely, I feel compelled to write about the decor. Raising Cane’s is the most attractive, modern-looking restaurant inside. Apparently, they put a decent effort into the visual impact their restaurant makes on customers. The lighting was by spotlight, which was cool but didn’t help my photos.
The bottom line I won’t mind going back, but I won’t see out Raising Cane’s. The hype had me prepared for something akin to a perfect chocolate chip cookie fresh from the oven. Would I choose Raising Cane’s over other fast food joints? Yes, but not all. I’d much father a Freddy’s, a Culver’s, a Chick-Fil-A or a Wahoo’s Fish Tacos.
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We recently went to the Marina Del Rey Wahoo’s with the full squad, even the terrible teen who unleashes his fury easily, to evaluate a spread of items. Naturally, Wahoo’s earned top marks, though not universally.
Rob ordered the burrito, which he flunked for being small and expensive. Hosea ordered by accident the wrong thing and said he usually is a huge believer in the Wahoo’s burrito.
Wing Lam can still be see driving around Los Angeles in his Ferrari. Invariably, he dresses surfer garb and wears long hair. He’s the face of the company.
Wahoo’s distances itself from fastfood culture; a server will always come to your table to make sure everything is OK.
Famous for movies and music, Hollywood is great too for munchies. It turns out all those stars — and would-be celebrities — like foreign fare, evocative entrees, daring dainties.
The Thai food eatery is aptly decorated with Thai Buddhas — thinner than the Chinese versions — and golden furbelow. The interior decorating is tasteful, the food even more so.
My friend Andrew ordered and we shared yellow curry chicken and pad Thai noodles with ground peanuts. This is the sort of stuff you look for in a Thai restaurant — a clean break from meat and potatoes.
There are entrees that beckon: Crying Tiger Angus ribeye with spicy dipping sauce, Siamese Fish crispy fried in tamarind-chili sauce, Lamb Curry stewed in Mussamum curry, Tom Yum spicy hot and sour lemongrass soup, Rot Paratha for dessert.
It’s an intimate eatery on the west edge of the Hollywood Walk of Fame.
Seventeen-year-olds are merciless, so when I took my son with me to help review Dinah’s Family Restaurant, I knew he would cut through all the nonsense and deliver either a brutal or bomb grade.
It even boasts that its bucket sign was the first of its type in Los Angeles. (Such was the trademark of Pioneer Chicken, which didn’t keep up with Kentucky Fried, which is struggling against an infinity of healthier options.)
There’s not too much on the menu that borders on “ethnic” or “exotic.” The retro interior speaks throwback.
The fries were impressively thick but otherwise nothing special.
Since the restaurant has been opened, it has served a lot of food. Its website provides the accounting:
More than 5 million apples to make apple pancakes.
2 million pounds of bacon and sausage.
8 millions pounds of potatoes.
Mustard Seed Budget 