4 ms·

My rule of thumb: if it has the name of the country, i expect the food to be at best sub-par i.e "Great Indian" (gave me wild food poisoning). Second rule of t

My rule of thumb: if it has the name of the country, i expect the food to be at best sub-par i.e "Great Indian" (gave me wild food poisoning). Second rule of thumb: if the milkshakes are good, the food will be good - almost never fails me.

ReptileMan 2y ago
For kebab some comedian gave the best advice - look at the knuckles of the kebab maker - if they are very hairy it will be good. Then look at the neckline of his shirt - if there are hairs coming out of it - the kebab will be great.
- slt2021 2y ago
  this reminds me my experience: when I went to Salt Lake City and wanted to try Turkish food and picked nearest Turkish restaurant with the the highest reviews from google maps. Interior was authentic and nice, but the food turned out to be AWFUL, kebab was burnt to ashes, everything food wise was horrible. When I complained, the cook came back and apologized, and I saw the cook was White American. Not saying all Americans are bad cooks, but in my experience I would have expected turkish chef to cook turkish food for authentic experience and quality.
  - JoeAltmaier 2y ago
    Have a friend who rates ethnic restaurants by the decor. The fancier the place: the worse the food. The best places are mismatched chairs and Formica tabletops, menus left over from the previous occupant with a page of badly translated new menu pasted inside.
    - hot_gril 2y ago
      Well on the topic of kebab, good Persian restaurants usually have better decor.
      - JoeAltmaier 2y ago
        Hm. Not in the case described.
  - hot_gril 2y ago
    My family members from Iran and Syria have said that people there cook beef extra because it's usually not very fresh, unless they're rich. So overcooked beef may be the more authentic way, depending on how you look at it. Lamb is more common anyway.
    - deleted 2y ago
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- deleted 2y ago
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zem 2y ago
I've been to several great restaurants with "china" and "burma" in their names. also "siam" and "thai" but not actually "thailand" that I can remember.
- hot_gril 2y ago
  Great China.
InitialLastName 2y ago
For a long time, the best Thai restaurant in New York State (in my, and many others', opinions) was called simply "Thai Cuisine".
- hot_gril 2y ago
  I know nothing about the Thai or Vietnamese languages, but it seems like all their proper nouns have "Thai" or "Viet" in them.
rsynnott 2y ago
There’s a bizarrely good place in Dublin called China Sichuan (double whammy; country _and_ region), located in, basically, a business park 20 minutes from the city centre in a tram. It has no business being any good; combo of name and suburban location should condemn it to mediocrity at absolute best. (They’ve also clearly spent a lot on the decor, which, again, is normally not a great sign in a restaurant. And yet somehow it’s very good. Against the natural order of things.)
- pimlottc 2y ago
  Reminds me of Panda Gourmet in DC. It’s near the edge of the city, not accessible by Metro, the name sounds it should be in a mall and it’s attached to a Days Inn budget hotel. And it’s probably the best Chinese restaurant in the city.
- jorvi 2y ago
  > (double whammy; country _and_ region) This is actually good. Its a very basic rule of thumb for selecting wine: the more regionally specific they get on the label, the more likely the wine is good. For example, if you see "California" or "Chile" on a <$10 bottle, expect mediocrity. But if it says "Napa Valley", it'll be a little better, and if it also mentions a location or vineyard, it'll be a lot better. My pet theory is that this is because the more specific the label gets, the more direct the reputation hit for a bad product. For France and Italy, wine regions and sub-regions often have protective status. This makes a wine more expensive vs. a non-protected wine of comparative quality, but the upshot is that if you see a wine under a protective label, you can be sure of a certain baseline of quality.
  - hot_gril 2y ago
    I agree. But one exception, a lot of good Syrian restaurants aren't named for a region in Syria, or the country, but some greater region that includes Syria (usually "Shaam").

ReptileMan 2y ago

For kebab some comedian gave the best advice - look at the knuckles of the kebab maker - if they are very hairy it will be good. Then look at the neckline of his shirt - if there are hairs coming out of it - the kebab will be great.

slt2021 2y ago
this reminds me my experience: when I went to Salt Lake City and wanted to try Turkish food and picked nearest Turkish restaurant with the the highest reviews from google maps. Interior was authentic and nice, but the food turned out to be AWFUL, kebab was burnt to ashes, everything food wise was horrible. When I complained, the cook came back and apologized, and I saw the cook was White American. Not saying all Americans are bad cooks, but in my experience I would have expected turkish chef to cook turkish food for authentic experience and quality.
- JoeAltmaier 2y ago
  Have a friend who rates ethnic restaurants by the decor. The fancier the place: the worse the food. The best places are mismatched chairs and Formica tabletops, menus left over from the previous occupant with a page of badly translated new menu pasted inside.
  - hot_gril 2y ago
    Well on the topic of kebab, good Persian restaurants usually have better decor.
    - JoeAltmaier 2y ago
      Hm. Not in the case described.
- hot_gril 2y ago
  My family members from Iran and Syria have said that people there cook beef extra because it's usually not very fresh, unless they're rich. So overcooked beef may be the more authentic way, depending on how you look at it. Lamb is more common anyway.
  - deleted 2y ago
    [deleted]
deleted 2y ago
[deleted]

zem 2y ago

I've been to several great restaurants with "china" and "burma" in their names. also "siam" and "thai" but not actually "thailand" that I can remember.

hot_gril 2y ago
Great China.

InitialLastName 2y ago

For a long time, the best Thai restaurant in New York State (in my, and many others', opinions) was called simply "Thai Cuisine".

hot_gril 2y ago
I know nothing about the Thai or Vietnamese languages, but it seems like all their proper nouns have "Thai" or "Viet" in them.

rsynnott 2y ago

There’s a bizarrely good place in Dublin called China Sichuan (double whammy; country _and_ region), located in, basically, a business park 20 minutes from the city centre in a tram. It has no business being any good; combo of name and suburban location should condemn it to mediocrity at absolute best. (They’ve also clearly spent a lot on the decor, which, again, is normally not a great sign in a restaurant. And yet somehow it’s very good. Against the natural order of things.)

pimlottc 2y ago
Reminds me of Panda Gourmet in DC. It’s near the edge of the city, not accessible by Metro, the name sounds it should be in a mall and it’s attached to a Days Inn budget hotel. And it’s probably the best Chinese restaurant in the city.
jorvi 2y ago
> (double whammy; country _and_ region) This is actually good. Its a very basic rule of thumb for selecting wine: the more regionally specific they get on the label, the more likely the wine is good. For example, if you see "California" or "Chile" on a <$10 bottle, expect mediocrity. But if it says "Napa Valley", it'll be a little better, and if it also mentions a location or vineyard, it'll be a lot better. My pet theory is that this is because the more specific the label gets, the more direct the reputation hit for a bad product. For France and Italy, wine regions and sub-regions often have protective status. This makes a wine more expensive vs. a non-protected wine of comparative quality, but the upshot is that if you see a wine under a protective label, you can be sure of a certain baseline of quality.
- hot_gril 2y ago
  I agree. But one exception, a lot of good Syrian restaurants aren't named for a region in Syria, or the country, but some greater region that includes Syria (usually "Shaam").