Hey look, we’re in a strip plaza in Canton again! Surprise!
We’re probably some of the few people in the Cleveland area who haven’t been to Fatheads’ original location, out in North Olmstead. I know I’ve enjoyed their bumbleberry beer on more than one occasion, but never at an actual facility. That location is probably within our radius for WTGW choices, but being that they recently opened a secondary location in our more familiar territory of Canton, Ted thought this one was worth a pick.
There, I’ve opened the can of worms for someone else to “pull a Ted” and pick another location of an already chosen mini-chain. Let the bets begin on how soon that happens.
The Canton location is pretty big once you get inside – especially considering it’s at the end of an aforementioned strip plaza. Typically I don’t expect much from a space that could’ve instead been built out to house a DSW or Bath & Body Works if this lease somehow fell through. There’s also a large, open patio in the front, and giant doors that open up the entire front of the restaurant to that area. Way to capitalize on the approximately 2.5 weeks worth of patio-worthy weather we actually receive here in NEO. Score.
Fatheads Brewery is, indeed, a brewery (imagine that), so of course they primarily serve their craft beers in house. Which translated to us needing a hot minute to read the full menu of deceptive descriptions before we could order anything. Also, thinking that five people could read the one beer menu provided by the hostess in the 5.2 seconds before the server reached the table was a lofty expectation at best. Unless you’re printing those things on gold leaves, maybe it’s time to shake up the budget and print a few more to allow for a greater table-to-menu dispersion. Just sayin.
We were all a little thrown when Shane was the one to order the darkest beer at the table. What now? Usually the “can’t see through my beer because it’s the color of the darkest night” award goes to Ted. This is new.
I wish I could remember the names of the beers we ordered, but unfortunately, well, I’m blonde and I didn’t write them down, so that information is lost by this point. Sorry. If it helps, they do rotate taps with some new selections and seasonal flavors, so chances are whatever we ordered isn’t available by the time you’re reading this anyway. So really I’m just saving you the trouble of getting all excited about ordering something they may not have by the time you visit. Yeah. That.
I will say that we enjoyed most of the beers we tried throughout the evening. Jason in particular, as we were all a little shocked when he finished his first beer before we even ordered our meals.
Shane: I know this is a big menu and all, but, seriously, just how long have I been looking at it?
It was another fried appetizer feast for our crew this week. Shane and I ordered the breaded mushrooms, while Ted, Cassi and Jason tempted the 3 Brothers gods and tried the fried pickles.
Newsflash: they weren’t as good. But they were close. They weren’t the thinly cut ones like our favorites, but they were crispy and came with a tasty sauce that definitely had a kick to it. Cassi declared that she could eat a whole plate of the pickles and be happy.
Meanwhile it took Shane and I a bit to get through our basket of 4,000 breaded mushrooms. Some places we’ve ordered those for an app an it comes out as a handful of button mushrooms caked in batter to make them appear large enough to fill a basket. But here it was like the never-ending fugus bowl. The only thing I wasn’t a particular fan of was the horseradish sauce that came with them – but I think I was in the minority on that sentiment.
For meals, both Jason and I kept the mushroom theme going by ordering the mushroom Swiss burger. To quote Ted, it must’ve been a “fungi-kind-of-night.”
That sounds bad.
Conversely, the burger was pretty good. Jason said that his was cooked perfectly. He wouldn’t exactly put it on his Top 5 burger list, although if he wanted to adopt Shane’s newly minted Top 7 rating system then maybe it would make the cut.
Actual table conversations, folks. I can’t make this stuff up.
I also thought the burger itself was good, but the giant bun kind of ruined things for me. It was too much unflavored bread, and I abandoned it about halfway through in favor of just eating the inner portion. When you love bread as much as I do, that kills me just a little bit inside – but life is too short to waste on bread that’s not ciabatta.
Shane also gave up on the bread for his Triple Bypass Burger, because he said it was cutting up his mouth with each bite. That seems like it should be the least of your worries with a sandwich by that name, but whatevs. Instead he ate his burger with a knife and fork, like a sophisticated person.
On the non-burger side of the table, Cassi ordered a side salad and the Green Monster pizza, which she was not a fan of. She said that the chicken on it was dry, and that the pesto didn’t taste as good as she had hoped it would. But at least the bottom wasn’t mushy, so there’s a plus.
Ted won the “I could feed the entire table with my order if we were normal people and ate normal sized portions” award with his pastrami sandwich. Or “headwich,” as it’s called on the menu, as they say that it’s “roughly the size of your head.” Yeah, they aren’t kidding about that. Eating it was definitely a two-handed affair. And watching him eat it was similar to watching him devour the grease-filled burger at The Game a few years back.
Side note: remember Healthy Shane? Those were dark days, my friends.
In any case, Ted finished the entire sandwich … because it tasted really, really good … and of course immediately regretted it, claiming that the last few bites were “under protest.” And he no longer wanted dessert. I think even the server coming over to ask us if we were interested in it made him a tad nauseous.
If you’re noticing in the photos that all of us have fries with our burgers and Ted is the odd man out with chips next to his pastrami sandwich – first of all, kudos for being super observant – but also I feel the need to mention that that wasn’t something we had any control over. Fathead’s is a little bit bossy about their side dish selection. To quote the menu: “House-made chips accompany all Headwiches and sandwiches, fresh-cut fries come with all burgers. It’s just a hassle for our kitchen to switch them around. We don’t want to be dictators but no substitutions. Thanks.”
Um, maybe its just me, but that seems a little harsh. Like what if I’m adverse to potatoes? I mean, that’s tragic all in itself, but far be it from someone to force them onto my plate, right? What if Shane had wanted to be “partially healthy Shane” and order a salad to go with his “hit you in the arteries” burger? It’s like the equivalent of Seinfeld’s soup-Nazi working in the back kitchen on the potato slicer. “No chips for you!”
They also could use a little more focus on the sports bar aspect of most breweries, and less on the “let’s put plants in strange places just to give it a little bit of decoration.” This assessment was made as we all attempted to watch the Cavs game through some foliage that was strategically blocking the bar televisions from our booth sightlines. I mean, if you’re going to serve beer in a midwestern city, isn’t prime access to sports-based TV watching a given? Again, just thinking out loud here.
Picked by: Ted