Lucky Cricket Tattoo & Piercing
Tattoo and piercing shop · Alcoa ·
Friendly shop offering tattoos & piercings with welcoming staff
Friendly shop offering tattoos & piercings with welcoming staff
"I saw they’re providing free meals for children under 12." - Joy Summers
"Andrew Zimmern, the Travel Channel host who appears on the Williams-Sonoma stage, is described here as the chef of the much-maligned Lucky Cricket." - Ellen Fort
"Visiting Andrew Zimmern’s first restaurant, Lucky Cricket, I found the glossy photos and publicity materials don’t match the reality: the food reads like mediocre mall-style Chinese fare, but I genuinely enjoyed a powerful boozy slushie. The opening, which began with excitement, quickly turned into a firestorm after Zimmern made several inflammatory comments about “horseshit” Chinese food—comments he has since apologized for—and local coverage has been relentless. My overall reaction is mostly a shrug: one standout slushie amid otherwise uninspired mall food, wrapped up in controversy." - Joy Summers
"This Midwest Chinese-American restaurant chain was the focus of a recent public controversy stemming from comments made by its associated food personality; that individual later issued an apology on Facebook." - Nadia Chaudhury
"Opened recently outside of Minneapolis, Lucky Cricket drew controversy when Andrew Zimmern began selling a dish called “Peter Chang’s dry fried eggplant”; Gen Lee says Zimmern used Chang’s name without asking and that the kitchen’s version is a poor imitation—complaints describe the eggplant as limp, bland, and lacking Sichuan-style spice. A review in Minnesota-based magazine the Growler called pieces of the dish soggy and said none packed much spice, and critic Soleil Ho summarized her Lucky Cricket meal as “worse than food-court Chinese,” though she did single out an eggplant duo (half the fried kind cribbed from Chang, half a glazed variation referencing Happy Stony Noodle) as one of the rare “compelling” parts of the menu. Zimmern defended the naming, saying “99% of restaurants just steal ideas” and that they named the dish after Chang out of respect, while Lee insists, “If you’re going to put a name on it, you have to do it right.”" - Gabe Hiatt
