In Australia last November, I had a chance to visit the Pure Coffin Bay Oyster processing facility in South Australia. It was enlightening. My guess is that people on both coasts are probably very familiar with oyster farming strategies; for me, it was a new experience.
What Goldyburgers has going for it is atmosphere. Now, it may not be the atmosphere you like, and Yelp puts Goldyburgers in their “dive bar” category, but as my wife, Carolyn, said, “You can feel that this is the kind of place that has had generations of people come through it.”
Braciole at Jimmy’s Place is a house favorite; it’s a flank steak, usually pounded and rolled around a mixture of breadcrumbs, parmesan, some herbs, pine nuts and sometimes raisins. Braciole is not fancy; it’s solid home-style Italian cooking.
Next time I order at Five Guys, I’m going to say, in the friendliest tone of voice of I can muster, “Hey, please just give me two napkins, okay? I’ll try to eat less like a pig than usual, and you can save some money on paper costs.” It’s a small step…but a start.