We Tried 16 National Seafood Chains. Here's The Best And Worst
There was a time when you could only get good seafood if you lived near a coast, but that is thankfully not the case anymore. Plenty of seafood chains can be found all over the country, and many of them are quite good, even if you’re in the Midwest. They may not all be as common as Red Lobster, but some of them are really worth seeking out. We’ve tried 16 of the most popular ones and ranked them from worst to best. Of course, it depends on what kind of fish you’re looking for, but here’s our ranking of 16 national seafood chains.
#Seafood #Restaurants #Food
Long John Silver's | 0:00
Bubba Gump Shrimp Co. | 1:08
Arthur Treacher's | 2:07
Landry's Seafood House | 3:11
Joe's Crab Shack | 3:52
Chart House | 4:40
King's Fish House | 5:24
Ocean Prime | 6:01
Red Lobster | 6:52
Eddie V's Prime Seafood | 7:47
McCormick & Schmick's | 8:26
Captain D's Seafood Kitchen | 9:10
Legal Sea Foods | 10:06
Truluck's | 10:41
Pappadeaux Seafood Kitchen | 11:41
Bonefish Grill | 12:21
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40 Asian Foods to try while traveling in Asia | Asian Street Food Cuisine Guide
40 Asian Foods to try while traveling in Asia | Asian Street Food Cuisine Guide: When it comes to delicious food around the world you just can't top epic Asian Street Food. In our Asian cuisine guide we cover all of the best places to eat incredible Asian food from a number of different countries around Asia. What is your favorite Asian food? Let us know in the comments below.
1) Eating Dim Sum at Tim Ho Wan Michelin Star Restaurant on the cheap in Hong Kong, China (添好運 點心)
2) Eating Lao Food and Lao Cuisine for lunch at Tamarind Restaurant in Luang Prabang, Laos
3) Eating Indian Thali Set at Selvam restaurant for lunch in Malacca, Malaysia
4) Eating Thai street food at the Chiang Mai Saturday Night Market Walking Street on Wua Lai Road
5) Korean Street Food - 포장마차
6) Vietnamese Countryside Tour & Vietnamese Meal at Tra Que Herb Village Water Wheel Hoi An, Vietnam
7) Korean Pancakes / Korean Pizza with Korean Rice Wine (Pajeon 파전 파煎 & Makgeolli 막걸리)
8) Eating Northern Thai Cuisine Khantoke Set Feast (ขันโตก) for dinner in Chiang Mai, Thailand
9) Cambodian Cooking Class in Battambang, Cambodia (Nary's Kitchen Khmer Cooking School)
10) Eating Peranakan Baba Nyonya Food (Rojak, Nyonya Laksa, Popiah & Dumplings) Malacca, Malaysia
11) Vietnamese Special Rolls (Country Pancakes, Spring Rolls, Satay & Vegetables) in Hoi An, Vietnam
12) Khmer Set 8 Course Dinner including Amok at Angkor Palms Restaurant in Siem Reap, Cambodia
13) Bulgogi 불고기 (Korean marinated beef strips) Set Lunch 한식 in Anseong, Korea
14) Burmese Food (Burmese Set Lunch at the Mandalay Inn & Restaurant) in Siem Reap, Cambodia
15) Eating Cao Lau and White Rose Special Vietnamese Cuisine found only in Hoi An, Vietnam
16) Eating Korean Chinese Food - Sweet and Sour Pork and Black Bean Noodles (탕수육 & 자장면)
17) Learning How To Cook Lao Food at Tamarind Lao Cuisine cooking school in Luang Prabang, Laos
18) Eating Dim Sum and Drinking Chinese Tea for breakfast in George Town, Penang, Malaysia
19) Korean Kimbap Restaurant (김밥식당) Kimchi Fried Rice & Tuna Soup 김치볶음밥 & 참치찌개
20) Eating Spicy Korean Braised Chicken Stew (dakdoritang - 닭도리탕) in Korea
21) Eating the best Pad Thai ever (ผัดไทย) at Chang Chalaad Restaurant in Chiang Mai, Thailand
22) Eating Street Food in Macau, China | Macanese Cuisine with Chinese & Portuguese Influences
23) Eating Korean Sushi (초밥) for lunch in Jongro, Seoul, Korea | Conveyor belt sushi 回転寿司
24) Eating Korean Pork Bone Soup / Potato Stew (Gamjatang - 감자탕 - 甘藷湯) - Yongin, Korea
25) Eating Naan, Tandoori Chicken & Aloo Gobi at Restoran Kapitan in George Town, Penang, Malaysia
26) Eating delicious Khao Soi (Northern Thai Noodles: ข้าวซอย) at a restaurant in Chiang Mai Thailand
27) Korean Barbecue Feast (Samgyeopsal): 삼겹살 (Pork Belly Slices)
28) Eating Budae Jjigae 부대찌개 (Korean Army Base Stew) with hot dogs, spam & red chilli paste
29) Eating Korean Food in Siem Reap, Cambodia! Korean meal in the Kingdom of Cambodia
30) Eating a Korean Stone Pot Set Meal (Hanjeongsik 한정식 韓定食) on Valentine's Day in Korea
31) Eating Mango Sticky Rice Thai Dessert (Khao Niaow Ma Muang: ข้าวเหนียวมะม่วง) in Chiang Mai
32) Eating Roti Canai near the Puduraya Bus Station (Restoran Anuja) in Kuala Lumpur, Malaysia
33) Eating Korean Ox Bone and Brisket Soup (Seolleongtang - 설렁탕 - 先農湯) for breakfast
34) Eating Shabu-shabu (Korean hot pot) at a Korean restaurant in Yongin, Korea
35) Street Food in Singapore at a Hawker Centre (小贩中心 - 熟食中心)
36) Eating delicious Malaysian Chinese Food at Tek Sen Restaurant in Georgetown - Penang, Malaysia
37) Learning How To Cook Thai Food at an organic Thai cooking school in Chiang Mai, Thailand
38) Traditional Korean Tea House 찻집 drinking Ginger 생강차 & Plum 매실차 tea 차 in Insadong
39) Vietnamese Cooking Class Lesson (Pho, Cao Lau, Spring Rolls, Country Pancake) in Hoi An, Vietnam
40) Delicious Vietnamese vegetarian feast at a local Vietnamese restaurant in Nha Trang, Vietnam
When traveling around Asia don't miss out Korean Cuisine, Korean Food, Chinese Cuisine, Chinese Food, Thai Food, Thai Cuisine, Malaysian Food, Malaysian Cuisine, Laos Food, Laos Cuisine, Cambodian Food, Cambodian Cuisine, Khmer Food, Khmer Cuisine, Vietnamese Food, Vietnamese Cuisine, Malaysian Food, Malaysian Cuisine, Indian Food, Indian Cuisine, Singaporean Food & Singaporean Cuisine
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How to Scale Your Restaurant Business With Mac Hay and Sebastien Taffara From Mac’s Seafood
Mac Hay is the Founder and CEO of Mac’s Seafood, which has five locations in Massachusetts. Mac’s passion for cooking allowed him to work in the restaurant industry before purchasing his own business, which was primarily a fish market that eventually turned into Mac’s signature restaurant. After a decade in the industry, Mac decided to expand by opening seafood restaurants in other locations across Massachusetts and introducing wholesale and retail strategies into his business.
Sebastien Taffara is the Restaurant Director and Operations Manager at Mac’s Seafood. His experience in the restaurant industry comes from previously working in French bakeries and formal restaurants. Sebastien joined Mac’s Seafood restaurants in 2013 and has been able to grow with the company as it has expanded.
Here’s a glimpse of what you’ll learn:
• Mac Hay talks about the challenges of starting a restaurant business
• Mac’s most important takeaways that he learned during his years in the restaurant industry
• Sebastien Taffara shares ways the pandemic has changed hospitality
• Sebastien’s tips on maintaining successful operations across multiple restaurant locations
In this episode of the SpotOn Series, Chad Franzen is joined by Mac Hay, the Founder and CEO of Mac’s Seafood, and Sebastien Taffara, Restaurant Director and Operations Manager at Mac’s Seafood. They talk about the challenges of starting a restaurant business, profitability prospects with seasonal food items, scaling their business to multiple locations, introducing wholesale and retail strategies, and adapting to pandemic restrictions in the hospitality industry.
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How to Catch Striped Bass from the Surf by Billy The Greek
In this video Local Surf Fishing Legend Billy The Greek Takes you through the steps on how to catch Trophy Striped Bass from the Surf.
20.000 Leagues Under The Sea by Jules Verne - FULL AudioBook ???????? (Part 2 of 2)
20.000 Leagues Under The Sea by Jules Verne - FULL AudioBook ???????? (Part 2 of 2) Outstanding⭐AudioBooks
Twenty Thousand Leagues Under the Seas (French: Vingt mille lieues sous les mers) is a classic science fiction adventure novel by French writer Jules Verne.
The novel was originally serialized from March 1869 through June 1870 in Pierre-Jules Hetzel's fortnightly periodical, the Magasin d'éducation et de récréation. A deluxe octavo edition, published by Hetzel in November 1871, included 111 illustrations by Alphonse de Neuville and Édouard Riou. The book was widely acclaimed on its release and remains so; it is regarded as one of the premier adventure novels and one of Verne's greatest works, along with Around the World in Eighty Days and Journey to the Center of the Earth. Its depiction of Captain Nemo's underwater ship, the Nautilus, is regarded as ahead of its time, since it accurately describes many features of today's submarines, which in the 1860s were comparatively primitive vessels.
A model of the French submarine Plongeur (launched in 1863) figured at the 1867 Exposition Universelle, where Jules Verne examined it and was inspired by it when writing his novel. (summary from Wikipedia)
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Part 2
00:00:00 - 25 - 2-1. The Indian Ocean
00:25:30 - 26 - 2-2. A New Proposition from Captain Nemo
00:48:50 - 27 - 2-3. A Pearl Worth Ten Million
01:16:50 - 28 - 2-4. The Red Sea
01:47:10 - 29 - 2-5. Arabian Tunnel
02:07:55 - 30 - 2-6. The Greek Islands
02:33:20 - 31 - 2-7. The Mediterranean in Forty-Eight Hours
02:58:20 - 32 - 2-8. The Bay of Vigo
03:23:15 - 33 - 2-9. A Lost Continent
03:49:11 - 34 - 2-10. The Underwater Coalfields
04:16:02 - 35 - 2-11. The Sargasso Sea
04:37:55 - 36 - 2-12. Sperm Whales and Baleen Whales
05:02:38 - 37 - 2-13. The Ice Bank
05:29:47 - 38 - 2-14. The South Pole
06:02:05 - 39 - 2-15. Accident or Incident?
06:19:28 - 40 - 2-16. Shortage of Air
06:42:53 - 41 - 2-17. From Cape Horn to the Amazon
07:06:00 - 42 - 2-18. The Devilfish
07:29:30 - 43 - 2-19. The Gulf Stream
07:54:17 - 44 - 2-20. In Latitude 47° 24' and Longitude 17° 28'
08:13:55 - 45 - 2-21. A Mass Execution
08:34:12 - 46 - 2-22. The Last Words of Captain Nemo
08:51:30 - 47 - 2-23. Conclusion
Read by:Michele Fry
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