Droopy chicken quesadillas, oddly dense mozzarella sticks and the restaurant's signature pretzel-butter-slicked and accompanied by beige beer cheese and bland mustard sauces-are finally worth their price, averaging around $5 over their typical double-digit (and therefore ludicrously expensive) price tags. During Happy Hour at the bar, by far the best (and only, really-I am not endorsing a dinner here) time to visit, drinks and appetizers are half off and domestic draft beers are $3. It was there that chalices of sugary cocktails, foot-tall glasses of ice cold Bud Light and gloppy, oddly-flavorless spinach-artichoke dip became something of a revelation in my life.Īnd with good reason. But by and large, I wasn't exposed to the joy of sticky franchise chicken wings and overly salted industrial french fries until I lived in Spanish Harlem and the city's super eco-friendly Applebee's opened in the newish shopping development on 1st Avenue.
Sure, there was the occasional trip to Bertucci's-where they'd give kids raw dough to fling around-or even a stop by California Pizza Kitchen when we were at the mall. Where I grew up in Connecticut, chain restaurants existed but weren't part of the regular dinner routine in my family. One year, I even spent New Year's Eve at Applebee's drinking head-sized Long Island Iced Teas and loving every minute of it-but not so much the ensuing hangover and stomach ache the next day.
#Applebees hour full
It was home to one of my favorite restaurants, it sheltered a super dive bar responsible for many stumbles home down 2nd Avenue, and it had an Applebee's, one of the most unexpected places to get a generous buzz and a full belly for $20-if that. At some locations, co-workers are referred to as “Apple Buddies.Moving away from Spanish Harlem-my home for seven years, the longest amount of time spent in one apartment in NYC-was difficult for a lot of reasons. Would definitely recommend Ribs over Riblets any day.” 13. They come in a big airtight bag, that has some kind of sauce in it… No idea what’s in the sauce, but it doesn’t look good at all. “It’s the only meat that we get that isn’t straight raw, and that we don’t cook ourselves. “One thing I just don’t like the thought of is the Riblets,” Sebastianc2012 writes. If you can stomach the fact that the Riblets come pre-packaged in a mystery sauce, then have at it. Now, Applebee’s has upped the ante (and the price) by adding tenders and shrimp to the all-you-can-eat deal. As if that wasn’t enough “meat” (what is it made of tho?), customers could get as many additional six-ounce servings as their little heart desired. serving of rib tips with a side of fries and dipping sauce. For $12.99, customers could order one 12 oz. Riblets returned to the Applebee’s menu in January 2018 as part of an “all-you-can-eat” promotion. The Under-550 Calorie menu is a lie.Īpplebee’s Riblets come to the restaurant pre-cooked and packaged in an airtight bag.
If I were a diner, I would think that it was salt.” 7. So you’re sending out these sides that have little flakes of plastic stuck on them. “The plastic is flaking over everything because it’s been subjected to this heat.
“You don’t take the broccoli out of the bag until just before it goes out, because it will start congealing and looking weird, so my job as an expediter was to dump it on the plate,” McMillan adds. Broccoli, for example, comes pre-cut and bagged. In addition to reheating rotten potatoes, McMillan said the proportioning for sides is done in advance. “I would turn to the guy training me and ask, ‘Isn’t that gross?’ and he said, ‘You’re going to see a lot of things here.'” “Cooks would give me a tray of mashed potatoes that were two days over their expiration date and they’d ask me to reheat them so they could use them,” McMillan tells Business Insider. McMillan went undercover working as a line cook to see how the American food system really works and what she found was disappointing, to say the least. In the book “ The American Way of Eating: Undercover at Walmart, Applebee’s, Farm Fields, and the Dinner Table,” author and reporter Tracie McMillan spills a few telling secrets, including what she will and will not eat at Applebee’s.
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