Heart Attack Grill

Author
i95
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2010/09/01 07:04:38 (permalink)
#1

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    David_NYC
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    Re:Heart Attack Grill 2010/09/01 08:46:36 (permalink)
    CSD started a thread about this CBS News video back in November, 2008:
    http://www.roadfood.com/Forums/tm.aspx?m=459458
    #2
    i95
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    Re:Heart Attack Grill 2010/09/01 09:00:59 (permalink)
    David_NYC

    CSD started a thread about this CBS News video back in November, 2008...


    My bad.
    #3
    sk bob
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    Re:Heart Attack Grill 2010/09/02 22:07:18 (permalink)
    good one i95, good one.
    #4
    Michael Hoffman
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    Re:Heart Attack Grill 2010/09/02 23:22:40 (permalink)
    I'm planning a visit to that place when I'm out there next month.
    #5
    TJ Jackson
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    Re:Heart Attack Grill 2010/09/03 00:37:29 (permalink)
    Make sure you also get over to Pizzeria Bianco if you're there after their reopening Sept 13
    post edited by TJ Jackson - 2010/09/03 00:40:44
    #6
    Foodbme
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    Re:Heart Attack Grill 2010/09/03 04:48:11 (permalink)
    Michael Hoffman

    I'm planning a visit to that place when I'm out there next month.

    Save your money Michael. It's all hype and a big letdown. Been there, done that, ONCE! 

    #7
    kaszeta
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    Re:Heart Attack Grill 2010/09/03 17:46:36 (permalink)
    Same hete. Heart attack grill is a waste.

    Bianco isn't. As I've said elsewhere, I'd eat Bianco's pizza if the toppings were motor oil and metal shavings.... It's that good.
    #8
    Foodbme
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    Re:Heart Attack Grill 2010/09/03 18:14:11 (permalink)
    kaszeta

    Same hete. Heart attack grill is a waste.

    Bianco isn't. As I've said elsewhere, I'd eat Bianco's pizza if the toppings were motor oil and metal shavings.... It's that good.


    I know I'm in the Minority, but for the 83rd time, I think that Pizzera Banco is GROSSLY overated. Don't bother quoting all the reviews and awards, heard them all.
    THERE'S A NEW SHERIFF IN TOWN!
    Stefano Fabbri, owner of the new Pomo Pizzeria in the Borgata, is a pizza fanatic. He is obsessed with the authenticity of his Napoletana style pizza - so much so that his restaurant has been vetted and approved by the Associazione Verace Pizza Napoletana. There's a lengthy set of rules to be followed: specific imported tomatoes and cheeses, the proper kind of flour, the dough must be shaped to a certain size (12 -14 inches) and thickness after a particular rising time. Fabbri has an imported wood burning brick pizza oven that heats to 950 degrees and cooks the pizza in 90 seconds. It's smoking hot coming out of the oven, which gives the toppings time to meld to perfection. The Borgata is on the West side of Scottsdale Rd, North of Camelback Rd and just South of Lincoln Dr. 
    post edited by Foodbme - 2010/09/03 18:17:59
    #9
    TJ Jackson
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    Re:Heart Attack Grill 2010/09/03 19:10:00 (permalink)
    Foodbme
    I know I'm in the Minority, but for the 83rd time, I think that Pizzera Banco is GROSSLY overated. Don't bother quoting all the reviews and awards, heard them all.

    Understood.......in a similar vein, I have heard too much good from people whose food opinions I trust without question to be convinced otherwise.  So I will continue to recommend Bianco to visitors to that area, and you can rebutt 84, 85, 86 (etc etc) times :-)
    #10
    plb
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    Re:Heart Attack Grill 2010/09/03 20:00:13 (permalink)
    It was on the either the Food Channel or Travel Channel recently.
    #11
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