Bar Ristorante Pizzeria 50 Special

Same answer I gave in his other one-star review of his other account, Intizam Intizam. …Same answer I gave in his other one-star review of his other account, Intizam Intizam. Two accounts to make two 1-star reviews; it is certainly an indication of the reviewer's great seriousness, demonstrable reliability of his words and authentic reliability of his overall experience. Yep, it's basically known to everyone, restaurateurs and restaurant goers. One star reviews like "avoid like the plague... terrible service... etc etc etc" are 99.99% unreliable and unreliable. Useless. They give up whatever time they find, but are targeted by various social pages... ending up not only turning into very powerful and very entertaining advertisements for clubs, but above all as real public pilloryers for the self-styled "expert reviewers". It makes me think of the Facebook page "Insult on TripAdvisor while feeling like a great Chef", but there are really many others. Not just simple grammatical errors, but real second-grade grammatical horrors constantly recur, sprinkled throughout the various meaningless sentences, with or without the help of various multilingual translators. We normally find reviews of grotesque TV chefs, who complain about things and always the exact same things: the classic waiting times inflated beyond belief, inedible dishes compared to rubbish, very high bills equal to a salary... and so on. And why not, if they can they add to the mix with other secondary accounts. It is not difficult to understand, therefore, their purpose. Never one of these one-star reviewers who says "Personally I would have done it this way... I would have preferred a shorter waiting time... I would have liked that dish with a different aroma... I would have liked to be able to talk to the person in charge to make him observe some things which I think could be improved... and... I would have liked a small extra discount or a gift from the manager to make up for small inefficiencies". No, it never happens. The reality... is that in all cases, absolutely all, those who write one-star reviews... cannot distinguish a stove from a washing machine. Ironically, in this case, the customer does not actually know the marks left by a grill, considering the dish with the classic black lines to be "burnt". Come on, this is the ABC of cuisine... and not just Italian, I would say WORLDWIDE. The PLATE, having a SMOOTH surface that does not allow liquids to drain, allows for homogeneous and uniform cooking, without leaving obvious "marks". The GRILL, on the other hand, having a surface specifically designed to drain liquids, tends to mark (burn) the area that released the liquids with the typical black lines, giving the food that classic striped appearance. Obviously the flavor also changes. Unlike PLATED food, GRILLED food tends to have a much more accentuated, varied and aromatic flavour, as there is a continuous alternation between burnt areas (black lines) and areas cooked by the vapors of the same liquids released. I conclude. Forcibly making fun of a vegan waitress, publicly... I don't find it in good taste. I respect and admire those who have the courage and will to make certain choices that are as drastic as they are ethical, aimed at the deepest respect for life. Maybe he should learn from her, not only the difference between a GRILL and a PLATE, but also not to waste Argentine Angus entrecote... for the GRILL lines. Goodbye!More