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At the request of my mother, whom I respect dearly, I am making note of Hog Tails Barbecue- mother of the Lancaster Smokehouse, which I thoroughly enjoyed. Straight and to the point: Hog Tails lacked finesse. The coleslaw was runny, too peppery, the pulled pork saturated and sweet, the onion rings salty beyond belief and the Texas Fries a gelatinous mess of congealed gravy and more salt. I had a light-bulby moment. A) that Hog Tails needs better quality control, and I hope to the food gods that the Papa Hog Tails is equally involved in both space, because the 12-15 year olds cooking in his kitchen can't cook. AND B) On the note of the kids cooking in the kitchen- the food probably tastes so horrible because these young cooks grew up eating processed shit and assuming that those addictive sodium, sugary flavours are what equals good cooking. Sorry, young masters. Wrong. And if any of them went to cooking school, I'm doubly sorry. And I'm sorry to my mother, whom I said was being paranoid, having urged me to take her to the Smokehouse because cooks cook differently. I dismissed her insight, but it turns out, it was a very valuable one and taught be a very valuable lesson. That cooks can drastically change the same dish with the most minor mistakes. Also, the cornbread sucked. It was metallic and sodium-y- a symptom of too much baking powder and soda. And that's as about as informal as my writing will get.
Best,
Weezee
Hog Tails BBQ
519-888-9911
645 Laurelwood Dr., Waterloo ON
Mon - Wed: 11am - 8pm
Thurs - Sat: 11am - 9pm
Closed Sundays
*Don't eat here. It's sole purpose seems to be mere profit. It is neglected. Let the Chinese neighbourhood kids eat here and assume this is what Western food tastes like, just like white kids who assume fortune cookies and chicken balls are what Chinese food tastes like.
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8 comments:
In fairness, this is the restaurant that started the craze and is the reason that the Smokehouse is always packed. Hogtails continues to be packed as well so while I can appreciate that your opinion might differ from the rest of K-W, I also don't think that everything you say is founded in reality. Do you have proof that the cooks in the kitchen made everything on your plate? While the cooks likely make the fries and perhaps even the coleslaw, the General does all of the meat at the Smokehouse and some of the other sides are done there as well. And considering how good your review of the Smokehouse was, and that they have the same offerings, perhaps you could chalk it up to a bad night? It is Monday, after all.
No. I refuse. The pulled pork wasn't the problem. It was the sauce used to slather it. The onion ring batter was terribly salty - maybe the corn bread was the General's fault- if so even worse. But I've worked in kitchens long enough to know how they roll. I was watching the cooks diligently from my seat. I always do if I can see them. They could have moved a lot faster too. They were taking their sweet time- it's a huge claim for me to say that they probably think chefs and restaurants are glamorous and that's what attracts them to the jobs and explains why they cook slow, because they think they're doing a service for the public by cooking for them, which is not the case at all. Cooks should cook to please the customers to earn a living. That said, I will make that claim. Unfortunately, cooks are mystified by the assumption that chefs are artists and to be respected. And I'm more than willing to bet if I return it'll all still be the same. It was a monday for god's sake. and too many things were off. And again, the cooks were friggin' young. They don't have enough perspective. I will firmly stand by this. And, in the eyes of business and gastronomy- no restaurant ever has a bad night.
I think you're making drastic generalizations - both in judging what the cooks think and by saying that no restaurant ever has a bad night. Perhaps they shouldn't have a bad night, but that doesn't mean they don't. Maybe the more seasoned chefs called in sick or these ones were new. You can judge the food, and you can certainly judge the service, but I don't think it's fair to do so without ever having even a small glimmer of understanding. I learned that from a seasoned restaurant reviewer many years ago; but I guess you are just harsher than I in your reviews.
we'll have to agree to disagree. The last thing I'll say is 3 cooks can't all have a bad night.
Okay, last last thing. I think I do have a small glimmer of understanding- actually more- I've been working in restaurants for 13 years and only stopped recently. I've been writing about them for 4. Hence my first comment saying the cooks are too young, have poor palettes, and lack perspective as cooks and eaters- and that the person running the place has poor quality control.
I'm happy to agree to disagree. Just wanted to give my opinion as you give yours.
Hey Weezee, did you give them or the General feedback on your meal prior to posting your review. I am of the opinion that we should let know. And surely if the food accurately matched your description you should asked for it to be corrected.Then you have opportunity to see if the service stands up to that test. I would not have wanted to pay for the food you described. no?
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