Methodology: I will judge the dishes on appearance, texture, amount, price, components, and taste. I then will rate the dish from 1-5 stars. I will say the servers are always kind and attentive to the restaurant clientele. In the times I have eaten there, it was always a positive experience. I will begin with the dishes that I ate while there and end with the takeout dishes. I will also give the necessary fixes to a dish if need be.
The picture from the online menu does not do this offering justice. The batter coating the fish is the perfect thickness and texture. The fish is moist and of a good flavor. The fries will be cooked to your preference. The coleslaw is fair to good. But what really makes this offering sing is the chef made tartar sauce. It is so good that I use it on my fries too. You receive a generous amount of food for $15.50. I award 4-stars for this fish and chips. The only weak component to this plate is the coleslaw. It may be just an issue of taste on my part, I will concede.
This dish is also a winner. I have eaten this as my sole entrée. The batter is perfect and the crab meat is flavorful and moist. All the components work seamlessly to earn 5-stars.
Takeout Dishes
This is a real value at only $8.00. I have also eaten this as my sole entrée. Don’t be deceived by the menu picture. These aren’t bite-size rolls. The meat combination to the Sauerkaut and Swiss cheese is the very definition of perfection. The two dipping sauces are crazy good when combined. I make sure to order one of each extra. I offer to pay extra, but they always give the extra sauces free of charge. This dish earns 5-stars easily.
I had this dish two weeks ago. I thought it was odd that no gravy accompanied the mashed potatoes. This morning, I saw that the chef forgot Pot Roast jus as shown in the picture. The meat was flavorful despite this oversight by the cooks. And the meat was a generous amount. The mashed potatoes were also good to eat as plain. However, the mixed vegetables were under-cooked and underseasoned. In fact, the vegetables were not seasoned at all and were closer to being raw than being cooked. I asked my wife to cook the vegetables. She then added season-salt and Parmesan cheese to the vegetables. Because of the under-cooked unseasoned vegetables and the forgotten Pot Roast jus, the dish only earns 3-stars. This is a shame because the dish had the potential to be much higher in its rating.
I had this dish yesterday. Where to begin, I’ll start with the positive aspects of this dish. The aroma was inviting. The texture of the risotto was spot on. The negatives: The risotto was underseasoned. The shrimp was overcooked so it was as if I were chewing a rubber-like substance. The shrimps had no flavor and that led me to believe the cooks may have boiled-cooked the shrimps. The asparagus was grossly undercooked. And the cook included the butt end of the asparagus spear in the risotto. Attention to the details was on its vacation when the cook needed it. Can you see the comedy in the errors [undercooked and overcooked items in one dish] in this dish? With the poor execution and the cost the dish only earns 2-stars.
Remedies: 1. Add salt and white pepper [perhaps chili flakes ] to the risotto before adding the other items.
2. Shave the asparagus into strips. Season with black pepper and season-salt. Cook the asparagus strips in a mixture of olive oil and butter. Before adding the asparagus strips to the risotto, cut the strips into bite-sized pieces.
Published by Chief Editor, Sammy Campbell. Written by Mark Pullen.