We are all in agreement that the Oat bread at Cheesecake Factory > the sourdough bread at Cheesecake Factory, right?
FYI you can buy just cheddar bay biscuits (not for free--but cheap) as take-out at Red Lobster, at least you can at the one in Times Square (the person manning the take-out stand will look oh-so-unsurprised when that's all you want). Always ask to wait for fresh ones. Then you can stroll through Times Square eating hot biscuits out of a bag and feel really classy.Just the picture of them in that listicle has my stomach growling.Other good free bread, not at big national chains, but places that many people might get the chance to go:The sweet Hawaiian-ish pull-apart bread at the Kona Cafe at the Polynesian Resort in Walt Disney World.The spicy corn muffins at Mesa Grill (closed in NYC, sob, but there are still locations in Las Vegas and the Bahamas).
Surprised by the omission of Bertucci's.
Obviously. Their sourdough is boring.
Clearly. Though why do they - and so many other places - insist on serving butter straight out of the fridge?!?!
When I first worked at O'Charley's those rolls were made in the restaurant every morning. Then they switched to sending us frozen ones made at a centralized location. They were still pretty good, but not as great.
The solution to that, my friend, is whipped butter. It spreads better even out of the fridge. Take it from someone who occasionally had to scoop whipped butter into 200-300 ramekins before being allowed to go home after work.Solid butter pats are better at room temperature but then they don't keep as long.
I don't think the room-temperature lifespan of butter would be a big concern at The Cheesecake Factory.
Because it will be eaten quickly? Or because they don't care?
Because it will be eaten quickly. You don't go to The Cheesecake Factory if you're going to skimp on the bread and butter.
I'm calling BS on O'Charley's rolls only being #8. It may be that O'Charley's is more of a Southern/Midwestern thing than a national chain, but those rolls are addictive no matter how they're made.
I remember that archive post as having a lot more "well I make homemade biscuits and they're way better" posts.