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| - I really like the premise of an American-greasy-spoon-style vegan restaurant. Guy Fieri would be proud. That's awesome.
What's not-so-awesome is that I've noticed, and confirmed with questioning, that the unchicken that everyone is raving about, and every chicken product on the Hogtown menu, is an institutional, cafeteria-style breaded veggie chicken burger patty cut into chunks and deep fried. Sometimes rebattered and deep-fried. Some of the sausage/beef menu options are also made from institutionally prepared commercial patties chopped up/battered, deep fried, and served. Come on, I think that this restaurant owes itself and everyone who eats there more than that. if all they're doing otherwise is punching fries and steaming greens, you'd think they'd be able to at least make some in house vegan 'meats'.
The reality is, a lot of the stuff that's offered on the menu is processed, factory made food (Daiya cheese).
It's a vegan McDonalds for fecksake, right down to the assembly (and quality) of the food. I'll pass.
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