American cheese isn't cheese. It's cheese emulsified with water. That's why it feels so plasticky and melts smoothly. I think it's gross. CA has fairly recently outlawed the sale of bromated flour and commercial use is banned following most of the rest of the world. In all other US states you may get your fill of bromated flour, AFASIK.
I just wish they had a better bun but they also offer "protein style" which is a lettuce-wrapped bun. Of all the chains, Super Duper has the best meat and buns, in my opinion. I have not seen Super Duper outside the Bay Area.
I ate there a long time ago. I guess it didn't leave an impression because I tend to remember the restaurants I like. I know there was an Uno's on Lombard but they shut down years ago.
The .49 cent hamburgers stand isn't .49 cents anymore.
I think so.
sf.eater.com
I think it’s like health care where customers are led to believe it has to be expensive there is no other way.Certainly in San Francisco. The one in Santa Clara was often pretty empty. I'd sometimes go there when I was working in Silicon Valley but I also went to school in the area. As for "express", once I was there (before I was working in the area) and just sat there for an hour with my beverage since they forgot me. But they finally brought it out, apologized, and comped me the meal plus a $5 gift certificate that I never used. I had plenty of time and the money was probably more important to a poor college student than time.
As for Pasta Pomodoro - I liked it. It was quite affordable and simple without being kitschy like most ideas of what "Italian" is. Adriano Paganini said it was similar to the kind of simple/affordable restaurant he grew up with in Italy. I had several Italian friends who really liked it. My favorite was the frutti di mare, which was just spaghetti with a tomato sauce and shrimp and mussels. I don't think there was squid though.
Paganini has done a bunch of restaurants including Delarosa and Super Duper.
The Secret Sauce to Restaurateur Adriano Paganini’s Growing Empire
He's got 20 Bay Area restaurants and countingWe also understand value, which is critical. I think it's because value is what people need in San Francisco. I like value myself, I really do — I grew up with not a lot of money in Italy, and that made it important to not spend money if you don’t have it. So we not only understand value, but we’re passionate about providing it. It's important — and interesting — to me to operate restaurants that are not exclusive. Restaurants that anyone can afford. You might think we're doing this because that is what works, but that's also what we're passionate about.The truth is, restaurants in San Francisco are getting too expensive. They don’t need to be. I also don't like the whole fanciness, the whole exclusiveness. I can afford it, but I don't like it. I want young people to be able to afford to eat at my restaurants. There is room for restaurants that are more exclusive and more expensive; there is just not room for hundreds of them.
There's a very small Super Duper on California and Laurel. It's chockful with kids much of the time. They seem to be able to afford $6 to $10 burgers.Certainly in San Francisco. The one in Santa Clara was often pretty empty. I'd sometimes go there when I was working in Silicon Valley but I also went to school in the area. As for "express", once I was there (before I was working in the area) and just sat there for an hour with my beverage since they forgot me. But they finally brought it out, apologized, and comped me the meal plus a $5 gift certificate that I never used. I had plenty of time and the money was probably more important to a poor college student than time.
As for Pasta Pomodoro - I liked it. It was quite affordable and simple without being kitschy like most ideas of what "Italian" is. Adriano Paganini said it was similar to the kind of simple/affordable restaurant he grew up with in Italy. I had several Italian friends who really liked it. My favorite was the frutti di mare, which was just spaghetti with a tomato sauce and shrimp and mussels. I don't think there was squid though.
Paganini has done a bunch of restaurants including Delarosa and Super Duper.
The Secret Sauce to Restaurateur Adriano Paganini’s Growing Empire
He's got 20 Bay Area restaurants and countingWe also understand value, which is critical. I think it's because value is what people need in San Francisco. I like value myself, I really do — I grew up with not a lot of money in Italy, and that made it important to not spend money if you don’t have it. So we not only understand value, but we’re passionate about providing it. It's important — and interesting — to me to operate restaurants that are not exclusive. Restaurants that anyone can afford. You might think we're doing this because that is what works, but that's also what we're passionate about.The truth is, restaurants in San Francisco are getting too expensive. They don’t need to be. I also don't like the whole fanciness, the whole exclusiveness. I can afford it, but I don't like it. I want young people to be able to afford to eat at my restaurants. There is room for restaurants that are more exclusive and more expensive; there is just not room for hundreds of them.
I was there in 1997 and thought wow all the portions are half sized. Meanwhile in Stockholm everyone was tanned and fit…
