COMMENT 282898
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2012-05-27 10:07 AM |
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A pile of Blue Ribbons on the table from Alan Ross's Santa Barbara National Horse & Flower Show, an Omaha Sandwich w Fries, at least one Greyhound in a bucket all in the front room in a booth @ Harry's Plaza Cafe. That was a Santa Barbara evening to remember.
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CHICA
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2012-05-27 09:41 AM |
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Love Harry's! I too have never had any stomach problems! I think the poster is right about germs being burned off. Maybe not the best picture to post, for it doesn't look that great with the guy's finger on the meat. But then we don't know what all the other cooks in town do!
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MADMAX
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2012-05-27 09:22 AM |
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I personally have never had intestinal distress at Harry's and don't mind if they use fingers! Every kitchen that you cannot see I am sure, could do worse!
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COMMENT 282882
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2012-05-27 08:53 AM |
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Hey germ freak, don't you know that the "flaming" hot grill kills any potential bacteria? It is also necessary to feel the meat for "doneness". You can not tell by how it looks. When your meat comes to you cooked perfectly as you asked for it you can thank the practiced HANDS of the cook.
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COMMENT 282789P
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2012-05-26 01:27 PM |
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We used to be agog watching one of the cooks reach bare handed into a huge pot of boiling water & pull out spaghetti & do the plating! It was unreal. We'd see him do this no less than two to three times as we waited to be seated. This was always on a Saturday evening and went for a number of years. Talk about a show. It wasn't a quick down & up plunge either, but rather a slow and calculated dip for pasta retrieval. Did/has anybody else seen this guy? Is he still there?
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COMMENT 282784P
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2012-05-26 01:06 PM |
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Aaah, Harry's. First or second restaurant experience of my life; French Dips all around. Of course the other restaurant was Petrini's. I like some of the food at Harry's; their fried chicken is delicious, or was last time I had it. Picatta and short rib was good. Decent onion rings. They're a bit pricey for dinner these days. And of course I'd cook my own bone-in ribeye rather than pay $33! Their cocktails make the bill at the end a lot easier to swallow.
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ROGER DODGER
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2012-05-26 11:47 AM |
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I don't let anyone finger my meat either...
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COMMENT 282757
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2012-05-26 11:30 AM |
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Love Harry's - Great photos
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COMMENT 282756
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2012-05-26 11:26 AM |
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I know it's done all the time, but I hate seeing kitchen staff fingering my meat with their bare hands. Turns my stomach and makes me feel ill just looking at the photo of the guy poking that pink cut of prime rib.
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