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Posted: 9/19/2009 5:10:39 PM EDT
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Posted: 9/19/2009 5:15:12 PM EDT
[#1]
Sorry DK, us professional eaters should elaborate when a finer establishment adds a new opportunity to our list of fine eating establishments........looks delicious, don't it?
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Posted: 9/19/2009 5:16:24 PM EDT
[#2]
Quoted: Sorry DK, us professional eaters should elaborate when a finer establishment adds a new opportunity to our list of fine eating establishments........looks delicious, don't it? Eggs Benedict AND Prime Rib!  AND tomorrow's my birthday! |
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Posted: 9/19/2009 6:36:01 PM EDT
[#3]
Quoted:
Quoted:
Sorry DK, us professional eaters should elaborate when a finer establishment adds a new opportunity to our list of fine eating establishments........looks delicious, don't it? Eggs Benedict AND Prime Rib! AND tomorrow's my birthday!
Well then happy birthday my friend. So um........how many candles? |
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Posted: 9/19/2009 6:39:48 PM EDT
[#4]
Jazz, and N-O chow?
Cool stuff. Happy birthday. He's like 29 tomorrow. |
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Posted: 9/19/2009 6:40:35 PM EDT
[#5]
Quoted:
how many candles? 12 I think.... |
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Posted: 9/19/2009 7:05:32 PM EDT
[#6]
For $19 that breakfast better come with a lap dance.
Happy Birthday. |
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Posted: 9/19/2009 7:11:06 PM EDT
[#7]
We ate at Copeland's one time. Not our thing. My wife ordered some kind of chicken in gravy/sauce that sounded good on the menu but was actually nasty, and I ate it and gave her my food, which was slightly better. It was very expensive. |
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Posted: 9/20/2009 5:22:37 AM EDT
[#8]
Quoted:
For $19 that breakfast better come with a lap dance.
Happy Birthday. THIS |
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Posted: 9/20/2009 6:56:12 AM EDT
[#9]
All of the Rays Restaurants brand restaurants have a Sunday brunch that is awesome, and its around $22 I believe
http://raysontheriver.com/brunch.html Old Mill in Acworth has a Sunday brunch that I have heard is good and its $16. http://www.acwortholdmill.com/Sunday_brunch/index.html |
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Posted: 9/20/2009 12:09:00 PM EDT
[#10]
Bah! Do the Copeland's cheesecake bistro brunch instead.
There is one is Atlantic Station. Same owners, totally different venue and menu. Trust the guy from Baton Rouge who's neighbor was the Copeland's district manager 
ETA: Fried Crawfish Ravioli or Black-N-Blue chicken Po' Boy.....That is all. |
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Posted: 9/20/2009 2:13:04 PM EDT
[#11]
I'm afraid I'm not able to give it a good review. The Bananas foster was a favorite of my wife and the boy chomped down on the fruit that was there but I just did not enjoy it.
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Posted: 9/20/2009 2:57:09 PM EDT
[#12]
Music no good?
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Posted: 9/20/2009 3:08:32 PM EDT
[#13]
Quoted:
I'm afraid I'm not able to give it a good review. The Bananas foster was a favorite of my wife and the boy chomped down on the fruit that was there but I just did not enjoy it. pappadeaux bananas foster is the best I've ever had |
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Posted: 9/20/2009 3:31:41 PM EDT
[#14]
pappadeaux in Alpharetta has a Sunday Brunch for if I remember correct;y $15.00
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Posted: 9/20/2009 4:33:21 PM EDT
[#15]
Quoted:
I'm afraid I'm not able to give it a good review. The Bananas foster was a favorite of my wife and the boy chomped down on the fruit that was there but I just did not enjoy it. Try the Bistro. I'm not a fan of the regular Copeland's. The pear foster cheesecake is to die for... |
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Posted: 9/20/2009 6:01:25 PM EDT
[#16]
Quoted: Music no good? Music was fine. The Prime rib was under cooked. It needs to be rare, but if the fats are still grisly then it is not cooked enough. They need to be buttery and smooth. The rest of the food was fine, but certainly not better than I could do at home for cheaper. I just was not impressed. |
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Posted: 9/20/2009 6:35:20 PM EDT
[#17]
sorry to that but happy birthday all the same
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Posted: 9/20/2009 7:08:04 PM EDT
[#18]
Happy birthday btw.
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Posted: 9/20/2009 7:11:01 PM EDT
[#19]
thanks guys
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Posted: 9/20/2009 7:44:23 PM EDT
[#20]
Quoted:
Quoted:
Music no good? Music was fine. The Prime rib was under cooked. It needs to be rare, but if the fats are still grisly then it is not cooked enough. They need to be buttery and smooth. The rest of the food was fine, but certainly not better than I could do at home for cheaper. I just was not impressed. DK, I also like my beef rare but grisly fat comes with the territory. How do you expect a rare steak or prime rib where the fat is cooked but the lean meat is still rare? TD |
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Posted: 9/20/2009 7:55:49 PM EDT
[#21]
Quoted: Quoted: Quoted: Music no good? Music was fine. The Prime rib was under cooked. It needs to be rare, but if the fats are still grisly then it is not cooked enough. They need to be buttery and smooth. The rest of the food was fine, but certainly not better than I could do at home for cheaper. I just was not impressed. DK, I also like my beef rare but grisly fat comes with the territory. How do you expect a rare steak or prime rib where the fat is cooked but the lean meat is still rare? TD Well, when I go to better restaurants they pull it off... so it can be done. I think that is the principle difference between rare and raw. Also remember in a standing rib roast the fat is closer to the exterior of the meat allowing it to cook more quickly than the core. |
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Posted: 9/20/2009 8:19:01 PM EDT
[#22]
Quoted:
Quoted:
Quoted:
Quoted:
Music no good? Music was fine. The Prime rib was under cooked. It needs to be rare, but if the fats are still grisly then it is not cooked enough. They need to be buttery and smooth. The rest of the food was fine, but certainly not better than I could do at home for cheaper. I just was not impressed. DK, I also like my beef rare but grisly fat comes with the territory. How do you expect a rare steak or prime rib where the fat is cooked but the lean meat is still rare? TD Well, when I go to better restaurants they pull it off... so it can be done. I think that is the principle difference between rare and raw. Also remember in a standing rib roast the fat is closer to the exterior of the meat allowing it to cook more quickly than the core. I must speak my peace. The prime rib is the primal cut of beef from which ribeyes are cut(as I am sure you all know). You are absolutely correct and made my mouth salivate thinking of well executed prime rib and the succulent buttery fat cap. The buttery effect is achieved by cooking the prime rib at a very low temperature for an extended amount of time allowing the marbling that naturally occurs in the ribeye and the fat cap on top to soften to its buttery goodness. If it was gristly then they cooked it at too high a temperature most likely due to incompetence in the kitchen(forgot to throw it in the oven in time etc). I was very unimpressed with Copelands and am generally unimpressed with the big chain restaurants...but then again I know how easy it is to cook food properly and it is very frustrating when you can tell the person that handled your food doesn't give a shit. Man, now I need some prime rib. 
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