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May 23, 2011

America's Next Great Restaurant: The lost recaps, Episode 6

6 episodeBob Swank's lost recaps of America's Next Great Restaurant are a bonus feature on Dining@Large. Enjoy.   RG

Previous episode recaps are available here.
Full episodes are available on

Episode 6 - I Got No Truck with Your Vittles

In the previous episode Melty the grilled cheese wimp was declared not gooey enough and was scraped off the grill. Sorry, Melty, I guess it’s just you and your George Foreman at home ranting about dipping sauces for all eternity. Next!
Today’s project? Design your own food truck. Nooo... It was inevitable. They also have to make one new entrée and one new side dish. They are given $300 for food and will be judged on how much profit they make.
Sandy of Sinners & Saints believes in her awesome chef, but fires her. Perhaps it had something to do with her making bad food every single time.

Joey: “It’s time to let Saucy Balls go.” Sounds like a bad prison nickname. New name: The Brooklyn Meatball Company.
Off they go to Restaurant Depot with $300 to serve about 150 customers.
Sweet fancy Vishnu! Sudhir caves in to translucent gastro-gnome Steve Ells and is making two “Indian tacos”. Nooooo.

anger 6Let’s eat!

Three trucks park on Hollywood Boulevard in front of Chateau Denim. Uh oh, Soul Daddy. The other three park on Sunset Boulevard. The first location is bustling with foot traffic on a Sunday, but the second has few humans, but possibly some C.H.U.D.s.
Grill’Billies serves a grilled chicken sandwich and half an ear of corn on the cob ... on a stick. Everything is better on a stick. Judges love this place.
Judges hate Joey’s “tacky” design for the Brooklyn Meatball Company (neé Saucy Balls) truck. Come on, after six episodes Joey has been as classy as Donald Trump’s wig closet. Oh! I’m sure that a truck called Saucy Balls would be banned from being within a hundred yards of a playground or school.
He is serving a turkey meatball sub. Pass. Elf Lord Steve Ells obsesses about the bread. Flay hates everything except the meat balls. Aussie meat puppet Curtis (Carved From) Stone thinks that displaying a sample of the food is disgusting and unprecedented. Fast forward to the Blunder from Down Under licking his fingers licking he’s sucking the heads out of crawfish.
Soul Daddy Jamawn used canned green beans. Fail.
Over at SpiceCoast Sudhir serves up chickpea and cauliflower tacos and green chili tacos. By the eyes of Ganesh I HATE this idea. It comes with a roasted corn, tomato and jicama salad for $3. Yikes. Everybody else is selling their food for $6. Sudhir is the only one so far to actually figure out his food costs (under a dollar). Judges love the food.
Health freak Stephenie at Harvest Sol serves up a falafel salad. She used canned chickpeas. Fail. Judges all think it should be served as a sandwich. My head hurts.
Sandy from Sinners & Saints served “some of the worst mac and cheese ever” according to chef-mimbo Curtis Stone.

Suit Up, It’s Judgment Time

Nobody made a profit. Soul Daddy had the highest revenue. Joey had the lowest.
Judges love Joey’s balls of meat and hate all his marketing and design.
Sinners & Saints once again delivered terrible food with a new chef.
Stephenie gets bashed about canned chick peas.
Hit the road, bartender Sandy. You have been 86’d.


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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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