Apparently Mother Nature and the WTGW group have called a truce for the summer of 2023. Because here we find ourselves on yet another patio – and it’s only the end of May.

And this week it’s even a new place we haven’t been yet, that also has a patio, AND recently out a call out on their social media calling all foodies to come check them out.

It’s like we’re being summoned. Also score for Ted with the trifecta pick.

Although upon arrival we realized it wasn’t technically a patio. It was more of a sunroom with wood paneling and garage doors. Like what if you lived in Wisconsin but wanted to give your house a little Florida flare.

There were tables outside but they were less on a patio and more plopped in the grass next to a bocce pit. So because it was also 85 degrees without a cloud in the sky we opted for the sunroom option.

Bonus points for chairs making Ted feel like he was a king on a throne. I mean, if your kingdom was a woodland area, I guess.

Anyway.

The beer of the month was Summer Shandy, so of course Shane thought he really hit the jackpot when he put in that order.

Just kidding. It’s the last day of the month and they’re all out. Oh well. Bud Lite it is then.

For apps Shane and I initially made a split decision for the beer battered mushrooms. But then I noticed they had pretzel bites so I asked to switch since we had also just had mushrooms last week.

Meanwhile, Ted got the mushrooms. Which turned out to each be about the size of my head. Don’t think I didn’t notice the side eye of jealousy that Shane tried to subtly shoot my way when those hit our table.

Luckily Ted was willing to share.

The menu has a little bit of everything. Want a burger? Got it. Chicken sandwiches? Sure. Liver and onions? Yep.

The server actually said that was a popular dish … if you like liver and onions. Yeah, that’s a hard pass from this camp, but if you’re one of those people then I guess take note that this is a place to order it.

They also do breakfast all day, so if you have a hankering for pancakes or Omelettes for dinner then this would also be your spot.

The Wednesday special is quesadillas, but that didn’t strike any of us as appealing (probably because they aren’t disguised as burgers or wings) so unfortunately we can’t speak about those.

I got the Turkey burger with fries.

Ted got the half slab of ribs with breasted potatoes and ham and bean soup.

He considered getting the full slab of ribs since it was only $8 more and he could take some home. But upon hearing that Shane audibly scoffed – and Ted’s reply was that that was exactly why he didn’t.

Shane got the breakfast burger with fries and an order of the garlic parm boneless wings.

So we had some thoughts.

Shane and I both said that our respective burgers weren’t seasoned at all. They rely on the toppings to flavor the burgers – so in Shane’s case the bacon and egg, and for me the guacamole and peppers. And that’s not exactly the best plan. Also Shane asked for medium rare and got, well … well done. Not even close.

I wasn’t a fan of the fries. I specifically asked what the difference was between the broasted potatoes and the fries, and was told that the broasted were like little coins and fries were steak fries. Seems simple enough, no? But what they failed to mention was that the steak fries are then breaded before they’re put into the fryer. That’s an unpleasant surprise.

Meanwhile Shane’s wings were of the DIY variety, in that all the sauce comes on the side and he had to season them himself. Seems an odd way to serve up garlic parm in particular, but sure.

Although Shane said he was less sure that the sauce involved either garlic or Parmesan, but it did involve butter. Lots of butter.

Ted said the ribs were just OK. Definitely not the best he had ever had but also not inedible either. And the soup had very little flavor.

He really liked the broasted potatoes, though – which was pretty much like pouring salt in my open wound given that I was over here eating fries coated in a whole loaf of bread. But whatever.

What we did like about this place was the service. We had a server in training, so we basically had two people checking on our table as there was another server walking alongside her to her tables helping her through how to take orders and remembering the specials and so forth. And both servers were really great. You know one of our tests is if a server asks us if we’re ready for the bill instead of just basically kicking us out with the “no pressure, I’ll just set this here” check on the table move – and these servers passed with flying colors.

We asked them before we left how long the place had been open, and they told us since 2017. Color us surprised. How have we missed this on any searches over the past 6 years?

Apparently 2023 is not only the summer of patio dining, but also the summer of discovering places that have been open for years and somehow escaped our radar. Noted.

But we all agreed that being open for that long really emphasized that our thoughts on the food should’ve been better. We had thought the restaurant was new not only because we hadn’t heard of them before – but also because the kitchen and menu seemed like it was still working out some kinks. Granted the sign out front said they were in need of cooks, and after doing here we can certainly believe that. It seems like they have this large menu – which seems great in theory – but that can also mean a harder time perfecting all the various dishes. Or knowing where to find the spice rack in the kitchen.

So while we would love to come back to try some of the other items on the menu … although we all agreed it’s probably not top of the list anytime soon. Unless we get a hankering to play bocce or sit in a wood-paneled sunroom of course.

Picked by: Ted