BBQ vs. Chops: Which Restaurant Divided Concept Did You Like Better?

by in Shows, November 21st, 2013

Restaurant DividedFor Phil and Robin Schmidt, the struggling business at Phamous Phil’s BBQ & Grille didn’t just lead to an inability to pay bills; it created a significant amount of tension in their marriage as well. These husband-and-wife owners run the nearly four-year-old eatery in Collegeville, Pa., but after accruing $140,000 of debt, they decided to welcome Rocco DiSpirito and his Restaurant Divided team to the restaurant in the hopes of jump-starting profitability once and for all. They both realized the need for change, although Robin’s idea for pursuing a chop house concept in place of the barbecue menu didn’t appeal to Phil, who was committed to his smoky offerings.

Before Rocco could attempt to salvage Phamous Phil’s, and ultimately Phil and Robin’s marriage, he divided it, separating the space into two restaurants — a made-over Phamous Phil’s run by Phil himself and Robin’s Chop Shop, complete with mahogany-clad walls — for only one night of service. He worked with both teams to create deliciously approachable menus, and when the eateries opened to local diners and critics alike, both Phil and Robin managed to dish out crowd-pleasing plates. After examining the restaurants’ likelihoods of success, he ultimately reopened the business as Phamous Phil’s, as it offered the greatest opportunity for lasting viability.

Do you think Rocco made the correct decision to forgo the chop house focus in favor of Phil’s barbecue? Tell FN Dish by voting below which Restaurant Divided concept you liked better.

Tune in to an all-new Restaurant Divided on Thursday, Dec. 5 at 10pm/9c.

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Comments (11)

  1. Richa says:

    Thanks for sharing

  2. Crouton40 says:

    This time is easy. The decor on the right wins hands down. Not even close. Don't like the wood on the left at all. That's what I call cold-looking wood. And the tables don't all match. Really Love the wooden floor on right, and the booth upholstery and lights hanging from ceiling. Whole room has much more warm/quiet/cozy look, on the right.

    • Julie B says:

      I loved it too!! Best Steak/Chop house decor I've ever seen. They had the option of having the other half redone to the chop shop look, but it woudn't go with the BBQ theme.

  3. Lorraine Russell says:

    We live locally. BBQ has a better chance around here. Mom and pop sit down fancy restaurants have gone by the wayside. We look forward to seeing how Phil's does after the show.

  4. shawn mcmahon says:

    Would love to get the recipe for the beef rib chop
    Can anyone help??????

    • Eileen says:

      Score silver skin and remove.. Slice meat against the bone and roll. Marinade is soy sauce, brown sugar, thyme, chopped shallots and red wine vinegar. They are also going to show this episode again on 11/30 at 11PM est and on 12/1 at 2:00AM in case you want to set up your DVR!

      • Cortney says:

        and how do you cook it?

        • Cortney says:

          and how long to marinate you think?

          • Eileen says:

            He didn't say how long to marinate it… With as much soy sauce as he used, I would only marinate it for 1-2 hours max (wouldn't want the meat to absorb all that salt).. As far as cooking, I'm going to either cook them on our Outdoor charcoal grill or our electric grill on the cooktop and use an instant read thermometer till it hits the "medium" temp….

          • Mike says:

            I agree with the marinade, but suggest to use Very Very Very Teriyaki with seseme seeds as the marinade for a few minutes, it adheres very well. I missed the reruns but interested in learning about the cut and how to prep meat with the string so it rounds like a chop. What temp for internals. thanks

  5. shawn mcmahon says:

    I thought he made the right choice, once Phil settled down, good for him
    All the best guys :):):)

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