I miss Arthur Treacher’s. They made good fish.
The mexican place near my parents has almost exclusively corn tortillas. The fish in their fish taco is battered, though.
Mexican places, of course. But many non-Mexican restaurants have ‘fish tacos’; only they use flour tortillas because that’s how they think you make a soft taco. A few of them don’t even have corn tortillas – for anything. It was quite a shock the first few times I ordered fish tacos at different places, and they were served on flour tortillas and I was told they didn’t have corn tortillas. As far as I’m concerned, if it’s on a flour tortilla, then it’s a burrito. (YMMV.)
In my perfect world, there would be fewer burger and chicken fast food joints, and a greater variety of drive-thrus offering fried fish/seafood, hot dogs, sliced pizza, subs, tacos/burritos, sushi, and bagels. A dedicated dessert drive-through would be nice, too (though not nice for my figure).
My dream drive-thru is place that collects all the unsold pizza, fried chicken, noodles, etc. from neighboring restaurants the night before, and sells them for breakfast either cold or reheated.
Preach it, Elmer!
Leftover pizza, cold or reheated, is nectar of the gods for breakfast.
Now, I dearly love my two children. However, they inherited my leftover-pizza-for-breakfast gene, and there were some pretty nasty fistfights in the kitchen the morning after having pizza.
~VOW
Yeah, I noticed last time I was that way that there was no more Santa on Santa Claus Lane, but I didn’t know about Padaro. I’ll have to check it out.
Inspired by this thread, we got some Ivar’s a few days ago. We’d last had it probably in December. I was shocked at how tiny the fish pieces are now. They used to be huge a few years ago, but they’ve shrunk noticeably even since December. They’re about the size of two average fingers and that may even be generous. I like them because they have a light panko breading and aren’t super greasy. I understand it, but it’s disappointing. The fries have always been crappy. The chowder is still great.
Wisconsin lacks Long John Silver’s these days, though there are a few Red Lobsters around the state.
It hardly matters though, as Wisconsin is absolutely insane for the Friday Fish Fry. Classic Wisconsin fast food joints like George Webb’s and Culver’s serve it. As does nearly every table service restaurant in the state on a Friday night. You can even still find perch from Lake Superior a lot of places. Breaded fried fish (often beer battered) along with more lightly battered and even broiled are served up and places compete to be known as the best in their area. Served with tartar sauce, cole slaw, rye bread and potato pancakes (with apple sauce) or fries, it scratches my itch for fast food fish without too much waistline damage.
A lot of these places offer a less fancy selection of fried fish the rest of the week too.
I didn’t use to mind a layover at Sea-Tac because I could get scallops at the Ivar’s. Now it’s gone and the other airport seafood places don’t have scallops. Imagine my pleasure to find an Ivar’s at the Mukilteo ferry dock when I was waiting to get over to Whidbey Island.
I bought about 6 huge scallops here today, $21. Worth every penny, but w.t.f.
There were a lot of people upset when local Ivar’s was dumped from the airport in favor of some seafood place unfamiliar to everyone.
What!? No more Ivar’s at SeaTac? That made a connection there worthwhile.
I know, right?
TLDR; they lost a bidding war for the space they were in.
I wrote a letter to Port of Seattle while they were fighting to stay.
our habit of having leftovers for breakfast raised a lot of eyebrows and more than one CPS complaint because the school didn’t think a BBQ (pulled) pork and cheese sub sandwich made a good breakfast (I was a ward of the state of California until I was 18 even though mom had custody of us since I was 12)
oh an’ to continue the pizza sidebar I found this in a KFC article:
One of the most famous (or infamous) products to come out of KFC Asia is the Chizza. The dish involves two fried chicken fillets topped with cheese, pepperoni, and pineapple, all drowned in pizza sauce. Don’t tell your doctor about this one
There used to be an Ivar’s in the fancy mall in Santa Clara, California. Best thing about the place.
On the other end of the scale, there was a Long John Silver’s across from where I went to grad school 45 years ago. It was awful then, I think I went two or three times in three years.
The best smelling place in the county was Moby Doug’s down in Des Moinez. When they changed their name to Wally’s, it was just as good. I used to keep a tiny proto-pearl in my wallet for a long time that I had taken out of my mouth while eating one of their deep fried oysters. Then they grafted on a sportsbar, and it is just no longer our scene.