Piccadilly Cafeteria

1 Reviews on “Piccadilly Cafeteria”

• Taylor Borlund

  Note: This event happened the night of January 20, 2018. A date that shall live in infamy.In Louisiana, one always expects to have the fast track on the best food available to the discerning palette. Even the little shops dont disappoint with tasso and boudin on a stick that simply makes a grown man cry tears of joy.This is not that.This is loosely organized culinary hate.I saw the words Crawfish Etouffee, and thought, I have had crawfish before in pho, and that was great! I also had crawfish in an empanada. That was good. There was a little Creole place I went to one time that had transformed shrimp etouffee into an experience that shook me to my core in a good way.Perhaps with this being Louisiana and the great pride I saw with the food everywhere I went, this was going to be a good thing.This was my first experience with Waitr, it was easy to order online, and the process was quite pleasant. Much like the lovely happy receptionist that makes you all happy right before you walk into an unplanned root canal.With both Creole and Cajun foods, you can get addicted and the response to any foods you might hear with a French-style pronunciation but not patent Parisian identity is one of a quaky happy bring it on!I have made these dishes myself, and they are worth crying over when done correctly. There was no reason to think I would get anything other than a very good example of the food I had grown to love during my time in Louisiana. There was no reason in my mind to not be completely excited about this dinner, and I waited for it with surmounted anticipation.There should have been a foreboding that all was not well with the Force when I opened what was parading as a Caesar salad. It wasnt a Caesar, and Im not sure it was a salad. It was more like heres mayonnaise, heres some romaine from last week, I hate you. Die soon.But that et tu, fffee? I got a bowl of something that smelled very fishy. Not the San Franciso Pier fishy, but this was pulled from the insides of a shark yesterday fishy. Perhaps those mudbugs just cooked up a bit, potent?This highly spiced, overcooked clumpy sludge of vengeance was served with a container of perfectly cooked white rice. In retrospect, this is how I know the disdain and utter contempt that was held for me, the little snot that dared to order food from the buffet of tears and broken dreams.Oh, but the best was yet to come!Those poor mudbugs would not be contained. They were going to be free! They rocketed out my backside like astronauts on a space mission, and almost had the smoke and fire to match. I could feel the anger on their exit.If you sent a ghost hunting outfit to this place, they would probably find all of the animals and seafood that this place has desecrated. I say that because the attendant at the hotel lobby asked what was wrong when I asked for the second roll of toilet paper and some Gatorade. I explained what had happened, and the response was brief but clear.Oh, God. You dont eat there. Nobody eats there.Whoever was standing there thinking, This food makes the mark. I can be very proud of it and release it to the unwitting public, is the effective Dr Jack Kevorkian of buffet production. I would use words like food or cuisine, but in the terms of this experience, both would be wildly imaginative.When you truly hate someone, you mail them glitter. Or smelly animal substances you wouldnt take off your shoe with a hazmat suit and sulphuric acid. When you hate them with a flaming passion worse than death, you take them here. taborstravels.com

  October 23, 2020, 11:30 pm

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