Hey, Foodwala’s boys and girls…hope you are all safe and well.
Please remember to subscribe to the Alfie Foodwala Facebook and Instagram pages, tag, and please share with six people if you like this review, message me if you have constructive feedback.
If you would like to “Eat with Alfie Foodwala” please message me.
I love American Deep South Country music, much to the consternation of Benzy foodwalee and the wee nippers Foodwala’s
I love the life experience sadness of Johnny Cash and the lost love yearning of Lady Antebellum, the upbeat positivity of Shania Twain and Keith Urban with his modern-day ballads.
Then we have Florida-Georgia Line which appeals to the Millennials.
My all-time favorite is Tim McGraw and I love the song Humble and Kind.
The lyrics that get me every time go like…
“Hold the door, say “please”, say “thank you”
Don’t steal, don’t cheat, and don’t lie
I know you got mountains to climb
But always stay humble and kind
When the dreams you’re dreamin’ come to you
When the work you put in is realized
Let yourself feel the pride
But always stay humble and kind”
“Don’t expect a free ride from no one
Don’t hold a grudge or a chip and here’s why
Bitterness keeps you from flyin’
Always stay humble and kind”
That there is just the most thought-provoking and positive poignant sentiments, all the more relevant in today’s pandemic ravaged times.
We are in times of great change and flux, we have an opportunity to reset our behaviour and look out for each other and be the best versions of ourselves.
We can learn to “not sweat the small things” and be kind to each other.
Furthermore, we can move away from the evil that is Tripadvisor and its vindictive review system, and be kind to the hard-working waiting staff who are serving you.
Kindness and Empathy with the waiting staff is the ability to understand someone else’s situation, experience, feelings, and behaviors, and it’s the foundation of this concern. If you want to be generous towards or give feedback to someone, first you need to understand where they are and what they’re dealing with—the good and the bad. If you are not happy with the food or the service, please mention to them rather than being passive-aggressive and posting a 1 star on TripAdvisor.
There is a very wise saying
“If you want to know what a person is really like, check how they treat the waiter/waitress”
The way people treat restaurant staff is, I think, a kind of poker tell, revealing a person’s character in as long as it takes to say: “I’ll will have the Chicken Tikka Masala.” A man (or woman) who is actively unpleasant to waiters is best avoided. Ditto those who patronise them. Just as bad, though, are people who treat waiters as though they’re invisible. This is not, as these cretins seem to think, a sign of metropolitan sophistication. Do this, and you might as well be wearing a T-shirt that says: “I’m an over-privileged baboon: cold, rude and rather stupid.”
Moving swiftly on, This week we are in the wild west of Glasgow and we visited Bufalo Grill, It styles itself as a TexMex restaurant, but the interior is more IndoPak than TexMex.
We started off with the Bang Bang Prawns, It was the Bufalo Grill version of PF Changs Dynamite Prawns.
I think my expectations got ahead of me, I was expecting the PF Changs battered King Prawns smothered in creamy tangy rosemary sauce.
These prawns were quite underwhelming, the sauce was lackluster, I should learn to manage my expectations.
This was very disappointing, the store-bought Houmous and pitta bread and drizzled with Peri-Peri sauce from the cash and carry, a definite miss.
The Chicken Nachos were adequately passible, the tortilla chips were crispy, and the shredded chicken was in a sauce, however, it was missing the guacamole and the sour cream and the cheese was again the tasteless cash and carry version.
Next up were the Steaks, the grandly names Bufalo Special steak was the house sirloin smothered with spices and Molton cash and carry cheese, the steak itself was tender, but the cheese and spices were a wee bit overkill.
The Sides were mediocre, the fries were far from chunky and the sauteed vegetables were akin to a vegetable curry.
I asked for my T Bone steak to be medium-rare, charred on the outside and pink inside, and I got exactly that, which was top marks for the steak chef, the steak itself was rather greasy and grossly rather than marbled with buttery fat after all a delicious steak gets its taste from the fat marbling rather than the lean meat.
The peppercorn sauce was bland, I was expecting a creamy sauce with cracked Telichery black peppercorns, rather than ground black pepper. again I was expecting too much.
The starters at Bufalo Grill were mediocre at best, possibly there were too many items on the menu afterall you can’t be all things to all men
The steaks were average, however I suspect the clientele of Bufalo Grill are not steak connoisseurs so they don’t demand a better quality of Beef
The service was again adequate, not friendly nor was it frosty it was fine, except for a single passive aggressive occasion where the waiter brought the vegetables instead of the mash and proceeded to correct us, and we were charged £2.25 for the privilege.
The Star of the Meal?
At a stretch….passible the Bufalo Special Steak
The miss of the Meal?
Definitely the Houmous, and closely followed by the Bang Bang Prawns
So how did Bufalo Grill compare with its Halal Steakhouse peers?
If we were to compare Bufalo Grill with Cona Bradford and Zelman Meats London then it will be comparing the Champions League with Scottish Football, yes they kick a ball about but that is where the similarity ends.
I would say Steak Inn on Victoria Road has a better product than the Bufalo Grill and the staff is more friendly.
The Chicken, Beef, and Lamb is confirmed 100% Halal
NO Alcohol is served on the Premises
NO Pork is served on the Premises
100% impartial Guarentee
Alfie Foodwala visits all restaurants anonamously and pays for the bill like any other customer, Alfie Foodwala does not except free meals in return for meals
All reviews are the personal opinion of Alfie Foodwala based on his 30-year experiance as a restauraneur.