Direct Admissions to Skilled Nursing Facilities—Are You Ready?
A slight Diversion from my Food finders comments.
Friday, January 11, 2019
Sunday, December 30, 2018
Pizza pizza pizza
Everyone has had that moment when they crave that pizza, delivered to your front door. It is a challenge to find that perfect, or a best, really decent pizza delivered to your door in the Greensburg area. Little E's (http://littleespizzeria.com) was my favorite but has stopped delivery service a while ago. The pizza is so fresh tasting. Maybe it's the organic ingredients. I wish they would return to delivery service. So now, anytime I order a pizza for delivery, I cross my fingers that it will be as fantastic as I had envisioned. But, It always lacks that fresh and hot flavor combo.
Pizza Sienna and Gianellis II are consistently either too long in the oven and dark (classic Gianellis) or less than an ounce of cheese (exaggeration) however tonight's pizza from Pizza Sienna was so lame. Very little cheese. I called just to make sure they got my order correct. Sigh, they said the order read, medium regular pizza with pepperoni, banana peppers, and a little fontinella cheese. I didn't say no other cheese!
Foxes Pizza mediocre. Bubba's different, but not a fan. Abbie & Bimbos average https://www.abieandbimbos.com/. Their motto is you've tried the rest now try the best.
Rocco's (letmeboxyourpizza.com) had a shop in Greensburg, secondary to the Youngwood location, but I guess not enough frequenters so they closed the doors, the shame.
Now if you are really in the mood to drive for a pizza, my all time favorite is Vincent's Pizza park now Conforti's in Irwin, Pa. (https://www.facebook.com/ConfortiPizza/)OMG, an amazing pizza. Pepperoni and sausage and plenty of drippings to dip the thick crust in. Smells amazing when you walk in that place.
Parkwood has a great pizza also if you want to drive to get it, the bartenders are not as friendly as one might expect.
Mama Pipinos' in Irwin is decent.
There is plenty of folks that love the pizza a Jioio's, I personally can not eat more than 1 square, instant tummy upset between the sweetness and grease in the pie crust like crust. I do prefer a thin crust but not this one. Primanti Bros. pizza isn't to bad with extra cheese and pepperoni. Dino's wing pizza with extra honey mustard sauce, pretty good.
There is a new app, to me anyways, Door Dash that opens up a whole new adventure to ordering in.
I will be sure to follow up with my thoughts and quality of the service and food.
If I have forgotten to mention any well-deserved pizza joint, I apologize.
Saturday, December 22, 2018
Unbelievable! Would you eat this.....
A wet, kraut-drenched, cold Grilled Rueben sandwich?
All you foodies out there. I am sure this next blog will make you want to put the fork down and head to the next eatery.
This local pub has plenty of visitors during the day and early evening and it is situated a stones through from the city courthouse and a small town theatre that is a good solid venue for old has beens or holiday showings of A Christmas Carol. It's busy and loud, which is ok, most anything is acceptable when the service provided is solid and consistent.
I have cocktailed and dined at this local spot probably a dozen times. We would typically revisit after a lengthy interval, after we forget how mediocre the establishment is and have hopes of a better experience. (sigh)
This pub is Olivers Pourhouse, http://oliverspourhouse.com/ located directly behind Westmoreland County Courthouse.
December 21, 2018. We arrived approx 7:15pm. We ordered a few cocktails while conversing with other early night outers. I most always strike up conversation (if able and approachable) about the menu, what they had eaten, or have tried. I form visions of what my meal may be just by watching and listening to the others opinions. I listen carefully with hopes to find another foodie and not just your average "everything is delicious" kind of diner.
We decided to give it a go about an hour into our libation quest. We discuss options with our server, inquire about their own favorite item on the menu also. We finally landed on a starter, a cup pierogie soup (a burg thing). The flavor, was missing depth. If I were to guess, it basically consisted of a cream base with potato pearls for thickening, dumpling noodles, cheddar cheese sprinkled on the top. It needed a bit more salt, a pinch of nutmeg and I think a dollop of sour cream and diced carmelized onions. The little things that layer flavor and leave an impression. It was ok and I would say 4.5 out of 10.
We then ordered an appetizer, spinach artichoke dip with wanna be toast points, was not toast points, it was bread and again as a reminder, the little spots of flavor and texture is what builds the creation. Then he ordered a steak quesadilla and I landed on the Grilled Rueben, since it was a go to menu item as per our server, I opted on a tossed salad and creamy blue cheese dressing instead of potatoes. I do have to mention at this point, I was so hungry, it was a long day and hadn't really eating since the early morning. She brings out my tossed salad. Which was not tossed. It was a bed of iceburg, one tomato wedege, one bermuda onion circle and a hard boiled egg wedge. The last time I had eaten a salad at Olivers, it was made with more love. I almost asked for a few croutons and cheese but at this point in the evening, the server bartenders are MIA therefore I also waited 15 min to get a refreshed beverage. So anyways, I am 3 bites into my simple salad and here she comes out with the spinach dip. I did think, hmm, I wanted to finish my salad first. But on my 4th bite of salad here she comes with my Grilled Rueben. All of this food was set in front of our overwhelmed pieholes. In almost an instant my appetite had shut down, my second thought was that the Rueben will be wet and cold by the time I can get to it, and I felt an immediate irritation. We didn't want to hurry our meals, we enjoy taking our time, creating an occasion when we dine. Enjoying courses, beverages and conversation. I could have exited at that very moment to go elsewhere to conclude our Friday night dinner.
So anyways, I summoned over one servers and handed her the plate, and said, this should not have come out while I am still eating my first course, she took the plate with a confused look of not understanding a common fact in food serving. Makes me want to cry. Educate your staff people, it pays off! Then one of the managers is near I call him over, he has been there for a long time, can't recall his name, Chris, Scott, bald, It doesn't matter. He is a slightly above average for conflict resolution only on the surface, all talk sorta. He assure I would be served the best rueben and he apologized, ya da ya da ya da. I finished my salad, took one bite of the spinach dip and she asks do you want your sandwich now? I said whatever. I was pretty terse.
The Rueben, which I had thought, ok, the manager said he was going to make the sandwich to perfection, I believed he would. But sadly, it was as wet and soggy as one would expect from a reuben that has been sitting, the kraut not rinsed, the cornbeef was a "deli" corn beef. Those of you that really love your Ruebens. Slow roast a raw corned beef brisket, chill, shave it thin and pile it high. It has such an amazing flavor of freshness and it won't turn rubbery. Which happens when eateries don't take their time and roast off a corn beef brisket. I prepare that at my work and it is loved by all and more cost effective.
I was entirely disappointed in the situation and service. We left 3/4 of the spinach dip uneaten and 3/4 of my wet rueben uneaten. I didn't and wouldn't request a bill adjustment, that would be up to the managers at the Olivers last evening and I think he was in a hurry to leave. So we paid our bill and even tipped accordingly, but thumbs down my friends. I can only hope that in 2019 restaurant owners set the standards a littler higher and monitor monitor monitor.
In closing my foodie friends, take a moment to mention to any server you encounter, remind them of how you would like your courses to be served. We can not count on them knowing the rule of thumb, sadly enough. In my informal opinion, the only acceptable venue to have all of your food served at once is a Tapas bar, and there is a great one right down the road called Head Keepers, fantasic tapas menu and so many beer choices.
This establishment has a sister facility about 2 miles away it is a Hibachi place, kitchen is dirty and I truly won't eat there again. The "dumplings" frozen, the Miso is only beef broth, The cost of food is rising and the quality is decreasing immensely, Robokyo. I took my grandaughters there a few weeks ago, $90 for 3 small children that split a meal and me, no alcoholic beverage.
Till our next bite, peace out and Happy Holidays
All you foodies out there. I am sure this next blog will make you want to put the fork down and head to the next eatery.
This local pub has plenty of visitors during the day and early evening and it is situated a stones through from the city courthouse and a small town theatre that is a good solid venue for old has beens or holiday showings of A Christmas Carol. It's busy and loud, which is ok, most anything is acceptable when the service provided is solid and consistent.
I have cocktailed and dined at this local spot probably a dozen times. We would typically revisit after a lengthy interval, after we forget how mediocre the establishment is and have hopes of a better experience. (sigh)
This pub is Olivers Pourhouse, http://oliverspourhouse.com/ located directly behind Westmoreland County Courthouse.
December 21, 2018. We arrived approx 7:15pm. We ordered a few cocktails while conversing with other early night outers. I most always strike up conversation (if able and approachable) about the menu, what they had eaten, or have tried. I form visions of what my meal may be just by watching and listening to the others opinions. I listen carefully with hopes to find another foodie and not just your average "everything is delicious" kind of diner.
We decided to give it a go about an hour into our libation quest. We discuss options with our server, inquire about their own favorite item on the menu also. We finally landed on a starter, a cup pierogie soup (a burg thing). The flavor, was missing depth. If I were to guess, it basically consisted of a cream base with potato pearls for thickening, dumpling noodles, cheddar cheese sprinkled on the top. It needed a bit more salt, a pinch of nutmeg and I think a dollop of sour cream and diced carmelized onions. The little things that layer flavor and leave an impression. It was ok and I would say 4.5 out of 10.
We then ordered an appetizer, spinach artichoke dip with wanna be toast points, was not toast points, it was bread and again as a reminder, the little spots of flavor and texture is what builds the creation. Then he ordered a steak quesadilla and I landed on the Grilled Rueben, since it was a go to menu item as per our server, I opted on a tossed salad and creamy blue cheese dressing instead of potatoes. I do have to mention at this point, I was so hungry, it was a long day and hadn't really eating since the early morning. She brings out my tossed salad. Which was not tossed. It was a bed of iceburg, one tomato wedege, one bermuda onion circle and a hard boiled egg wedge. The last time I had eaten a salad at Olivers, it was made with more love. I almost asked for a few croutons and cheese but at this point in the evening, the server bartenders are MIA therefore I also waited 15 min to get a refreshed beverage. So anyways, I am 3 bites into my simple salad and here she comes out with the spinach dip. I did think, hmm, I wanted to finish my salad first. But on my 4th bite of salad here she comes with my Grilled Rueben. All of this food was set in front of our overwhelmed pieholes. In almost an instant my appetite had shut down, my second thought was that the Rueben will be wet and cold by the time I can get to it, and I felt an immediate irritation. We didn't want to hurry our meals, we enjoy taking our time, creating an occasion when we dine. Enjoying courses, beverages and conversation. I could have exited at that very moment to go elsewhere to conclude our Friday night dinner.
So anyways, I summoned over one servers and handed her the plate, and said, this should not have come out while I am still eating my first course, she took the plate with a confused look of not understanding a common fact in food serving. Makes me want to cry. Educate your staff people, it pays off! Then one of the managers is near I call him over, he has been there for a long time, can't recall his name, Chris, Scott, bald, It doesn't matter. He is a slightly above average for conflict resolution only on the surface, all talk sorta. He assure I would be served the best rueben and he apologized, ya da ya da ya da. I finished my salad, took one bite of the spinach dip and she asks do you want your sandwich now? I said whatever. I was pretty terse.
The Rueben, which I had thought, ok, the manager said he was going to make the sandwich to perfection, I believed he would. But sadly, it was as wet and soggy as one would expect from a reuben that has been sitting, the kraut not rinsed, the cornbeef was a "deli" corn beef. Those of you that really love your Ruebens. Slow roast a raw corned beef brisket, chill, shave it thin and pile it high. It has such an amazing flavor of freshness and it won't turn rubbery. Which happens when eateries don't take their time and roast off a corn beef brisket. I prepare that at my work and it is loved by all and more cost effective.
I was entirely disappointed in the situation and service. We left 3/4 of the spinach dip uneaten and 3/4 of my wet rueben uneaten. I didn't and wouldn't request a bill adjustment, that would be up to the managers at the Olivers last evening and I think he was in a hurry to leave. So we paid our bill and even tipped accordingly, but thumbs down my friends. I can only hope that in 2019 restaurant owners set the standards a littler higher and monitor monitor monitor.
In closing my foodie friends, take a moment to mention to any server you encounter, remind them of how you would like your courses to be served. We can not count on them knowing the rule of thumb, sadly enough. In my informal opinion, the only acceptable venue to have all of your food served at once is a Tapas bar, and there is a great one right down the road called Head Keepers, fantasic tapas menu and so many beer choices.
This establishment has a sister facility about 2 miles away it is a Hibachi place, kitchen is dirty and I truly won't eat there again. The "dumplings" frozen, the Miso is only beef broth, The cost of food is rising and the quality is decreasing immensely, Robokyo. I took my grandaughters there a few weeks ago, $90 for 3 small children that split a meal and me, no alcoholic beverage.
Till our next bite, peace out and Happy Holidays
Saturday, July 9, 2016
Beef Eaters
Better late then never. I have dined a plenty of establishments since my last blog related to salads.
Where shall I begin... My sister, Joan's birthday dinner. When I heard we were dining at The Texas Roadhouse in Greensburg pa. texasroadhouse.com . My picky self thought. Well-they do have great warm, soft dinner rolls with yummy cinnamon butter. Buckets of peanuts & tall cold beer while you wait. It would be the perfect atmosphere for our party of 10, one would think. Until you are surprised when the party arrives and the hostess (without explanation) proceeds with seating half of our party at one table and the other half at another. Of course the first half of our party was seated 8 minutes before the second half. My thoughts were immediately walking out the door to a more accommodating place to dine. I wouldn't have chosen this place in the first place. To be separated for the birthday celebration, was dumb and what was the point! Its not like the food is amazing. Despite our seating debacle.
FYI : The first Texas roadhouse was founded in 1993 in Indiana by Wayne Kent Taylor. Formally co owner of Buckheads bar and grill in Atlanta GA. Speaking of Buckshead, Fogo de chao Steakhouse is a winner. The eloquent salad bar is amazing. fogodechao.com
Lets talk steak. I ordered a 16 oz Rib Eye. That was my mom's steak of choice, which then became mine. When I order food anywhere, I take into consideration the day of week and time of day. Most establishments have their most reliable and seasoned cooks preparing popular meals for hungry customers on a Friday or Saturday night. Well at least that is how I would schedule my seasoned crew.
I picked my steak from the case at the front of the house. As if my finger pointing would somehow make the steak amazingly tasty. I asked the person behind the case, when were these steaks cut. He didn't know. I pointed out the steak I wanted and went back to my table.
Rib eye, medium with mushrooms. Loaded sweet potato and a salad ordered.
Trying to have dinner talk with the second half of your dinner party, behind us, was pretty difficult. The joint isn't exactly quiet dining.
Dinner arrives. The loaded sweet potato is a favorite of mine. I started on that. It was good, but was over baked and flat. I am guessing it was already baked then reheated. It was not as hearty as once upon a time.
The 16 oz $22 steak, was over seasoned and not as tender as I had hoped. I did not eat the steak. The waitress was kind enough to remove the charge from our bill.
The Roadhouse doesn't fall into the countries top 50 steakhouses. Number one Steakhouse is in Beverly Hills CA. Owned by Wolfgang. On my next trip to the Big Apple, Id like to try Peter Lugers Steakhouse, located Brooklyn Williamsburg area.. Ranked number 5 in the country.
It has been reported that the roadhouse quality of steak is less than the Longhorn, steakhouse.
Next time we want to have a party of more than 5 & need the flavor of Steak. We will do our research on seating and quality.
The best steaks in PA: Morton's steakhouse in Pgh, Ruth Chris Steaks in Pgh, Hyde Park prime steakhouse in Pgh.
Where shall I begin... My sister, Joan's birthday dinner. When I heard we were dining at The Texas Roadhouse in Greensburg pa. texasroadhouse.com . My picky self thought. Well-they do have great warm, soft dinner rolls with yummy cinnamon butter. Buckets of peanuts & tall cold beer while you wait. It would be the perfect atmosphere for our party of 10, one would think. Until you are surprised when the party arrives and the hostess (without explanation) proceeds with seating half of our party at one table and the other half at another. Of course the first half of our party was seated 8 minutes before the second half. My thoughts were immediately walking out the door to a more accommodating place to dine. I wouldn't have chosen this place in the first place. To be separated for the birthday celebration, was dumb and what was the point! Its not like the food is amazing. Despite our seating debacle.
FYI : The first Texas roadhouse was founded in 1993 in Indiana by Wayne Kent Taylor. Formally co owner of Buckheads bar and grill in Atlanta GA. Speaking of Buckshead, Fogo de chao Steakhouse is a winner. The eloquent salad bar is amazing. fogodechao.com
Lets talk steak. I ordered a 16 oz Rib Eye. That was my mom's steak of choice, which then became mine. When I order food anywhere, I take into consideration the day of week and time of day. Most establishments have their most reliable and seasoned cooks preparing popular meals for hungry customers on a Friday or Saturday night. Well at least that is how I would schedule my seasoned crew.
I picked my steak from the case at the front of the house. As if my finger pointing would somehow make the steak amazingly tasty. I asked the person behind the case, when were these steaks cut. He didn't know. I pointed out the steak I wanted and went back to my table.
Rib eye, medium with mushrooms. Loaded sweet potato and a salad ordered.
Trying to have dinner talk with the second half of your dinner party, behind us, was pretty difficult. The joint isn't exactly quiet dining.
Dinner arrives. The loaded sweet potato is a favorite of mine. I started on that. It was good, but was over baked and flat. I am guessing it was already baked then reheated. It was not as hearty as once upon a time.
The 16 oz $22 steak, was over seasoned and not as tender as I had hoped. I did not eat the steak. The waitress was kind enough to remove the charge from our bill.
The Roadhouse doesn't fall into the countries top 50 steakhouses. Number one Steakhouse is in Beverly Hills CA. Owned by Wolfgang. On my next trip to the Big Apple, Id like to try Peter Lugers Steakhouse, located Brooklyn Williamsburg area.. Ranked number 5 in the country.
It has been reported that the roadhouse quality of steak is less than the Longhorn, steakhouse.
Next time we want to have a party of more than 5 & need the flavor of Steak. We will do our research on seating and quality.
The best steaks in PA: Morton's steakhouse in Pgh, Ruth Chris Steaks in Pgh, Hyde Park prime steakhouse in Pgh.
Wednesday, June 1, 2016
Salad Savvy
Summer heat wave has arrived, finally. Its almost immediate that my cravings change from a hearty meal to a hearty salad. Most restaurants detail the menu items with specific ingredients that are "supposed" to be in the dish, that caught your eye at first glance. Just from the picture and the description. That's called advertising. Marketing. Selling....Or is it.
For a diehard foodie like myself. When I read a descriptive menu item. That's chock full with the combination of flavors that I grave. It chills my food anxiety, for mmm exactly what I could go for. Perfect... sigh.
We decided to hit Dino's I, our local wing joint. A pretty extensive menu. The way I look at it. If you have such an extensive menu, is there any one menu item that will be perfected? The wings would be a good bet. Dino's wings are pretty good. The sweet and hot is probably the best. In my opinion. I really do prefer the whole wing vs the wing ding. dinoslatrobe.com.
Back to the salad craving......
Of course I looked at all the salads about 10 times. Finally landing on the "Italian salad" aka:
Cubed pepperoni, salami, American and swiss cheese. Peppercinis, eggs and black olives on a bed of romaine lettuce. Doesn't that sound like a lovely antipasto.
Again, this is coming from a foodie. The appreciation for particular cuts of meats or cheeses. Julianne vs cubed. All is considered when preparing a meal. I'm sure all channel surfers have scrolled past the cooking channel and caught a chef comment on the importance of "the cut".
Or perhaps the differences between Iceberg lettuce vs Romaine. Besides flavor. There is a plenty of nutrient value to romaine vs iceberg. Obviously iceberg is a cheaper lettuce. Some do know the difference Mr.Dino.
No cubes of cheese nor romaine were involved last evening.
I do believe if you make sure you remind the server exactly what is on that salad, it will come to you as described.
Fun fact: did you know, the expression of "rabbit food" was first recorded in 1930. Hmm
For a diehard foodie like myself. When I read a descriptive menu item. That's chock full with the combination of flavors that I grave. It chills my food anxiety, for mmm exactly what I could go for. Perfect... sigh.
We decided to hit Dino's I, our local wing joint. A pretty extensive menu. The way I look at it. If you have such an extensive menu, is there any one menu item that will be perfected? The wings would be a good bet. Dino's wings are pretty good. The sweet and hot is probably the best. In my opinion. I really do prefer the whole wing vs the wing ding. dinoslatrobe.com.
Back to the salad craving......
Of course I looked at all the salads about 10 times. Finally landing on the "Italian salad" aka:
Cubed pepperoni, salami, American and swiss cheese. Peppercinis, eggs and black olives on a bed of romaine lettuce. Doesn't that sound like a lovely antipasto.
Again, this is coming from a foodie. The appreciation for particular cuts of meats or cheeses. Julianne vs cubed. All is considered when preparing a meal. I'm sure all channel surfers have scrolled past the cooking channel and caught a chef comment on the importance of "the cut".
Or perhaps the differences between Iceberg lettuce vs Romaine. Besides flavor. There is a plenty of nutrient value to romaine vs iceberg. Obviously iceberg is a cheaper lettuce. Some do know the difference Mr.Dino.
No cubes of cheese nor romaine were involved last evening.
I do believe if you make sure you remind the server exactly what is on that salad, it will come to you as described.
Fun fact: did you know, the expression of "rabbit food" was first recorded in 1930. Hmm
Friday, May 27, 2016
Dining in
Hey food finder fans. We decided to dine in this evening. Feeling under the weather.
But not to disappoint the palate. Despite the house was hot as hell. We enjoyed cold brewskis on the covered side porch, with the great sounds of the 70's Pandora.
The house smelled of sautéed garlic in extra virgin olive oil (yummy) blended with 4 variety of peppers. Poblano, banana and green and red bell pep's. A lovely combo swimming in garlic ridden EVOO. Placed strategically in a baking dish and buried under a bed of shreds of delightful asiago cheese. Baked until golden brown and bubbly... ahhhhh. served with asiago bread for dipping. The best asiago bread can be found at Delallos Italian grocer. on Rt 30 in Jeanette pa.
delallo.co, It was a perfect appetizer made fresh and no high cost menu.
Followed by a small nest of fresh pasta with home made meatballs and sauce. Dinner was perfect. Quiet, inexpensive and no complaints about the service...
But not to disappoint the palate. Despite the house was hot as hell. We enjoyed cold brewskis on the covered side porch, with the great sounds of the 70's Pandora.
The house smelled of sautéed garlic in extra virgin olive oil (yummy) blended with 4 variety of peppers. Poblano, banana and green and red bell pep's. A lovely combo swimming in garlic ridden EVOO. Placed strategically in a baking dish and buried under a bed of shreds of delightful asiago cheese. Baked until golden brown and bubbly... ahhhhh. served with asiago bread for dipping. The best asiago bread can be found at Delallos Italian grocer. on Rt 30 in Jeanette pa.
delallo.co, It was a perfect appetizer made fresh and no high cost menu.
Followed by a small nest of fresh pasta with home made meatballs and sauce. Dinner was perfect. Quiet, inexpensive and no complaints about the service...
Tuesday, May 24, 2016
cafe sharkay 2 stars
I must say, Sharkys café "the complete sports restaurant" is a sports environment. sharkyscafe.com. The many big screen TV's, pool tables and hockey foosball sure does classify a sports bar that serves food. The menu is pretty extensive. Wing Night, pizza night, burger night. I think we have exhausted our enthusiasm for the joint. So, why go there, you ask...
The Libation very reasonable, free pop corn and sports... That's the secret folks.
We have requested special items, off menu and not extensive. For Example, Egg salad. A few eggs, mayonnaise and salt & pepper, on white toast. Cant go wrong. Thank you Jake (manager, I think) Nice, pleasant young man. Whipped it together in no time. We did, however order 10 piece wing, Garlic Parm sauce.. Don't do it people! Stick to the sweet and hot, It is your best bet. The garlic parm tasted old. It did, I swear. I know I am a picky one, but trust me on this. We had an order of Buffalo Fries as an appendage to our egg salad Sammy. Buffalo fries, hardly. It was a bed of not crispy fries
a sauce, im thinking it was the bbq sauce tossed with the fries. Non melting mozzarella on the top. Ehh, we didn't eat them. Here Cato boy.. The dog loved them. When your in the mood for buffalo fries, gotta have em. A $48.32 bill, couple to eggs, 4 slices of toast, bbq fries wanna be buffalo fries. We did have about a dozen cold brews between us. Refreshing.
I will always bow down the ever so lovely loaded mac and cheese. Crispy bacon, onion straws, 3 cheese yummy mac. There is one menu item that we haven't tried, but hear its good, if you want to clog your heart. Its called the Grilled cheese cheese burger. 2 grilled cheese, with a 1/2 lb burger in the middle. Lettuce , tomato and onion. Sounds pretty good, I guess.
The wait staff , bar tenders. Efficient and not as friendly as you might expect. Careful, it appears we might have a skimmer off the tipping process, I will leave it at that.
The dessert menu: I didn't know they had one..
You can buy a big ceramic mug, personalized with a number on it, where it hangs above the bar for when the frequent flier arrives, for a bargain basement price of $50 , to then get 50.cents off a beer every time you use it.
The Libation very reasonable, free pop corn and sports... That's the secret folks.
We have requested special items, off menu and not extensive. For Example, Egg salad. A few eggs, mayonnaise and salt & pepper, on white toast. Cant go wrong. Thank you Jake (manager, I think) Nice, pleasant young man. Whipped it together in no time. We did, however order 10 piece wing, Garlic Parm sauce.. Don't do it people! Stick to the sweet and hot, It is your best bet. The garlic parm tasted old. It did, I swear. I know I am a picky one, but trust me on this. We had an order of Buffalo Fries as an appendage to our egg salad Sammy. Buffalo fries, hardly. It was a bed of not crispy fries
a sauce, im thinking it was the bbq sauce tossed with the fries. Non melting mozzarella on the top. Ehh, we didn't eat them. Here Cato boy.. The dog loved them. When your in the mood for buffalo fries, gotta have em. A $48.32 bill, couple to eggs, 4 slices of toast, bbq fries wanna be buffalo fries. We did have about a dozen cold brews between us. Refreshing.
I will always bow down the ever so lovely loaded mac and cheese. Crispy bacon, onion straws, 3 cheese yummy mac. There is one menu item that we haven't tried, but hear its good, if you want to clog your heart. Its called the Grilled cheese cheese burger. 2 grilled cheese, with a 1/2 lb burger in the middle. Lettuce , tomato and onion. Sounds pretty good, I guess.
The wait staff , bar tenders. Efficient and not as friendly as you might expect. Careful, it appears we might have a skimmer off the tipping process, I will leave it at that.
The dessert menu: I didn't know they had one..
You can buy a big ceramic mug, personalized with a number on it, where it hangs above the bar for when the frequent flier arrives, for a bargain basement price of $50 , to then get 50.cents off a beer every time you use it.
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