WTGW 9/20/17: Springfield Tavern, Ellet

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You guys. You know how we’re always joking around that we’re going to go to a place and order ALL THE FOOD because we’re so freaking hungry?

This week we did just that. That’s right – we actually ordered every. single. thing. they had on the menu.

You’ll be far less impressed, I’m sure, when you hear exactly what that entailed. But I’m getting ahead of myself here.

So Shane didn’t venture far this week from his last amazing pick of Theo’s. Although I guess we can just be glad that at least this time there wasn’t an elderly person’s walker greeting us as we walked in. A slightly intimidating maze of doors, sure, but no walkers or sloppily drunk women trying to find their way out.

The Springfield Tavern is smaller on the inside than what it looks. You don’t hear that very often, right? Maybe it’s all the doors. I only needed one hand to count all the tables in the place. And even though they were larger tables, this didn’t seem like exactly the type of place that welcomes strangers to just plop down beside you at the same table a share a meal.

There are seats at the bar, too, but those seemed to be reserved for people barely able to open their eyes.

Sounds delightful so far, no? And we haven’t even touched on the patio outside where we pretty much witnessed soft porn as we drove into the parking lot.

Ah, Fun Wednesdays, you never disappoint. Especially considering this was the first time out for our special guest Cassi. I won’t be surprised if she opts to never accept an invitation from us on this day of the week ever again.

There’s no draft beer at this place. Slightly surprising, but we all do enjoy a mixed drink so at least there’s that. Ted orders a captain and ginger ale, the rest of us order our other mixed drinks … and the bartender (who is also the server, because, well, I think my living room is bigger than this entire bar) as she walks away recites our order back to us … and has Ted’s as a captain and coke. Ted seemed unfazed.

Cassi: You know you’re getting a Captain and Coke right?
Ted: Really? I don’t think so.

Sure enough, as soon as she makes the captain and coke she yells over “wait, was that coke or ginger ale?”

Cassi: Told you so.

So she makes the right drink – and of course she and the other bartender (who may or may not have actually been on shift, or perhaps was just there hanging out? We never really figured that one out) didn’t let the captain and coke go to waste. Guess those hard of hearing skills can be put to some good use after all.

More evidence that this is definitely a drinker’s establishment: Cassi and I had ordered tequila and sodas, and they asked which kind of tequila. Cassi asked for Don Julio, and they responded that they aren’t allowed to keep that one at the bar anymore because they usually are the ones to drink it all.

Classy.

So here comes the part where we ask for menus … and are told that they are currently “redoing the menu.” Um, OK. But no fear, we were instead directed to the neon dry erase board above the bar showcasing the two options for food at the Springfield Tavern: burgers (two, with fries, for $7.99), and wings (10 for $9.99). That’s it.

Granted those are usually our staples anyway, but it’s funny how once you’re presented with those as the ONLY options, you kind of don’t want them anymore.

Well, except for Ted apparently, who – when Shane looked around the table and asked if we were OK with this (since obviously his extensive google searching for reviews on this place failed to alert him to this conundrum) – promptly replies “Sure, sounds great to me!”

Well great. Now the rest of us look like jackasses if we say we don’t want to stay. Thanks, Ted.

And so, yeah, we ordered everything on the menu. Shane and Ted – not surprisingly – each got both the burgers AND the wings for themselves, while Cassi and I each opted for wings with a side of fries.

Wings, take one: Hot

Wings, take two: Arizona Ranch

Wings, take three: BBQ

And last but not least, Mild

The wings were just OK. They were pretty large, so that was a nice revelation. So large that Cassi and I each left a few of our 10 in the basket by the time our meals were over. Probably could’ve done without the fries, in that case, but honestly I kind of thought those were the best part of the meal.

I’m a sucker for good fries fresh from the fryer

I thought the mild wings had some kick to them – and I’m usually in the “yes, I like spicy things” camp. Cassi said her BBQ wings had some heat to them also, which is unusual.

Although maybe we were both just being babies that night, because Ted buzzed through his Hot wings like they were pretzel sticks. Guess they didn’t have the same habenero peppers in them that the place formerly known as Ripper’s Rock House  uses in their drinks.

Shane didn’t say anything about his wings, which leads me to believe they weren’t that great.

The burgers were sold to us by the server as being “smallish” -and so that’s why you get two of them with the meal. So I guess I was kind of expecting sliders to show up at our table. Yeah, no. They were actually more like the size of a McDonald’s regular hamburger. Not huge, but definitely bigger than sliders. Like I couldn’t probably eaten one burger with fries and been happy. But that’s just me. Of course the boys placed their entries for the clean plate club, as usual.

Basic burger and bun, repeat

The guys said they were definitely frozen patties, not fresh – again, not really a surprise given the locale and the vibe of the place. But they also said weren’t cardboard flavored. Score? And also that something about the bun made them “sweet.”

Yeah, I don’t get it either, just reporting back what they said. Don’t shoot the blog writer.

We had to ask about the giant prize wheel they have behind the bar, which we could see but not make out the actual prize selections up for grabs. The server told us that it’s $1.00 to spin, and you can win such fabulous prizes as “free parking” (in the lot that we certainly didn’t pay to park in), “$2 fireball shots” (is it still winning if you have to shell out more money to claim it? It’s like those emails promising 45 billion dollars in a South African bank account in your name if only you provide your social security number, birth date and a check for $1,000), and “free beer yesterday” (slight time/space continuum issue there in claiming that, I think). Finally, a place that appreciates sarcasm as much as I do.

Although I think she may have glossed over what happens to the $1.00 you donate to spin. If I had to guess I’d say perhaps it goes the same route as the two “accidental” Captain and cokes she made Ted over the course of the evening.

Feeling lucky that day, Ted threw in $1 to spin. He won free beer yesterday, which he assured us tasted fantastic.

We all agreed that there was decent people watching … and by that I mean there was lots of epic facial hair, and what I can only assume to be regulars that we were glad left well before we also ventured back out onto the roadways. Maybe getting rid of that menu wasn’t such a good choice after all. I should also mention that while the story about “currently redoing the menu” made it sound like this is a temporary situation, the server seemed pretty happy about the fact that there were only two options up for grabs. So who knows if that will actually change back. Or maybe they just need to start offering “free bread and water” on that magic prize wheel of theirs.

Picked by: Shane
Next pick: Steph

Shane

Ted

Steph

Cassi

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WTGW 9/7/16: New Era, Akron

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Ah, New Era. Otherwise known as a place that maybe should have the word “Chalet” in the title. We may have figured out where at least some of those former patrons defected to after good ole Gus’s closed a while back.

Which may also explain why the place was nearly empty when we arrived just before 7PM. And why by 8:15PM we were getting the “I really hope they leave soon so we can all go home” glances from the staff.

Because that’s fun.

OK, full disclosure – Shane and I have actually eaten here before, not all that long ago, when his parents invited us out to eat with them. And I think both of us were in silent agreement that while the place wasn’t awful, it just wasn’t our scene. Maybe because we aren’t over the age of 50. Whatevs.

So considering Ted’s track record with picking places for that age bracket, it didn’t really surprise us when he announced this as his pick. And since it is, in fact, Ted’s pick and he hasn’t been here before then it’s still within the WTGW group visit rules.

Yes, we have rules. We take this very seriously. Please.

Just in case it would provide us with a different experience this time around, we opted for seating in the bar area instead of the dining room. Plus we like beer, and it’s best to be closer to it in these instances. I mean, priorities.

We could’ve brought about 87 of our closest friends into the bar area with us, too, BTW. When the bartender told us to take a seat anywhere, I think all of our eyes immediately drifted to the banquet room style area just past the actual bar. It was like showing up to a wedding reception on the wrong night.

So that explains why we sat at the bar. Well, that and the “we like beer” line from a few paragraphs ago. Try to keep up. We were also the only ones in the room, save for the bartender and one other bar stool warmer, who I only heard utter two sentences the entire time we shared the same air: “Another beer please,” and “Can I get a bag of chips?”

Clearly his entertaining budget is minimal. But at least he’s polite.

Now, when I say bar, know that that word is used in kind of a satirical form here. Meaning that I think we have more variety of beer in our fridge right now than they do here. There’s three beers on draft – Miller lite, Bud light and Molson. Wait, Molson? That’s something you don’t see everyday. I’m not guessing there’s a huge influx of Canadians in this part of Akron. Must be their version of a “fancy” beer.

Ted inquired about any dark beers in bottles .. and ended up with a Killians. So no then. The rest of us just went the simple lite draft route. Because, simplicity.

But honestly, this place is really more of an ethnic, family restaurant than a true bar and grille. Which is a nice change for our group in some ways … but it also translates to “instead of grease, you’ll eat a lot of heavy comfort food.” Pick your poison, I guess.

In an effort to stick as close to our usual bar & grille roots as possible, though, we all ordered something fried for appetizers. See also: we love to test the fate of our arteries. Shane and I got the mozzarella sticks, Ted got breaded mushrooms, and Jerrid and Amanda gt the jalepeno poppers. All of which were good – because, well let’s face it, if they screwed those up then there was really no hope for our actual meals.

I'm not sure why we even take pictures of these, they look the same everywhere

I’m not sure why we even take pictures of these, they look the same everywhere

More fried stuff

More fried stuff

We should just bring our own deep fryer with us

We should just bring our own deep fryer with us

They also brought out a basket of bread, and a plate of something they referred to as sweet raisin bread. You could’ve called it “heaven on a plate,” because I think we all proclaimed that bread to be the real winner of the evening. It was warm, and you didn’t even need butter, it was that sweet.

There’s a joke there. I’ll let you all use your imaginations.

The lone survivor. Which I think disappeared about five minutes after this photo.

The lone survivor. Which I think disappeared about five minutes after this photo.

OK, so the special on Wednesdays is stuffed peppers. Which Ted was all over. Although once the pepper – yes, single pepper – arrived in front of him he was almost visibly disappointed that there was only one on the plate. But after he started eating it he said he knew that two would’ve been way too much food. And if you’ve been following along you know those are not words we throw around lightly in this group. He said it was super filling and really good.

Don't let the size fool you.

Don’t let the size fool you.

Shane got the spaghetti and meatballs. Well, OK, the actual dish is spaghetti and meatball – singular, what is it with lonely food at this place? – but this is Shane so you know he wouldn’t be happy with just one. He ordered a second one for $1.50, which ended up being just enough.

"I'd like an extra ball, please"

“I’d like an extra ball, please”

Jerrid got the all dark meat fried chicken. Because he apparently wanted to hold up all of our orders coming out of the kitchen at the same time, since we were told that the chicken takes the longest to make. Dammit Jerrid.

Fried, fried and kinda, sorta vegetable

Fried, fried and kinda, sorta vegetable

He said it was good, no complaints. Well, other than trying to get the parmesan cheese to pour out of the container onto his side dishes, but that’s besides the point.

Chicken, are you ready for your closeup?

Chicken, are you ready for your closeup?

On a related note, that was what Shane and I had gotten the last time we were there – I got the all white meat, and Shane got mixed – and we thought it was just OK. Not a lot of flavor to it, although that may have been because our taste buds were burned off after it was delivered to us at a scalding, hotter-than-the-sun remperature. I swear I couldn’t feel my fingertips for the next day and a half after picking those pieces up.

But I digress.

Amanda and I were almost twinsies with our orders this week, as I got the chili and a grilled ham and cheese – and Amanda also got chili but had to one-up me in the healthy department with a chef salad. Thanks. Although joke was on her because they sneakily put onions on the salad, which didn’t make her happy.

Wait, this isn't fried ... is that allowed?

Wait, this isn’t fried … is that allowed?

But aside from OnionGate she said things were good.

I was disappointed that my chili was cold (did they turn down the temp on everything since our last visit? WTH.) but the sandwich was good.

Chilled chili = not as impressive

Chilled chili = not as impressive

Will we go back? Eh. I mean, the food was OK, but nothing I absolutely have to have again … as evidenced when Ted announced his pick on our drive over and Shane and I just kind of looked at each other like he had told us he was taking us for an evening of bowling with a pack of housecats. I mean, it’s certainly not horrible – on the one-to-Gus’s meter (with Gus’s being the worst, obviously) I would give it about a seven. But honestly that’s more for the atmosphere than for the food itself. We’re lively people, and being able to hear a pin drop in the bar, or feel like you might scare the old grandmother-turned-chef in the back of the kitchen if you cheer during the ballgame isn’t exactly our idea of a fun night. Granted it was a cheap night – less than $50 for drinks, an app and meals for both Shane and I … but that also was partially because the “we’re locking the door behind you as soon as you walk out of it” stares from the employees also meant we left before the sun even went down.

Steph

Steph

Amanda

Amanda

Imitating Amanda

Imitating Amanda

Ted

Ted

Imitating Shane

Imitating Shane

Shane's new nickname should just be "the blur"

Shane’s new nickname should just be “the blur”

???

???

Practicing his cheerleading moves

Practicing his cheerleading moves?

Whatever.

Whatever.

Picked by: Ted
Next pick: Jerrid

New Era Restaurant Menu, Reviews, Photos, Location and Info - Zomato

WTGW 3/23/16: Memories Fine Food & Spirits, Richfield

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“Mem-ries … light the corners of my mind … Misty water-colored mem-ries … of the way we were …”

Yeah, just try to get that out of your head for the next day or so. And join the club.

And I think the memories of this restaurant will fade far sooner than that song takes to leave any of our minds. “Not Memorable” woud’ve been a better name for the place.

Oh wait, did I give away the ending of this review too soon? Rats.

So none of us are really sure how we missed picking Memories until now, because it didn’t seem like we recently missed a grand opening, and the building itself clearly isn’t new. In fact, as we drove through the parking lot I believe Shane’s words were “oh look, it’s an old Arby’s.” Because we know how comfortable he is in converted fast food joints. We could only hope they would have booster seats … but alas, we were disappointed.

It wouldn’t be the last time of the evening, just FYI.

Because this is, in fact, an old fast food establishment, it translates into a strange set up for a bar & grille. You walk in on the side of the place – like you do for most fast food places – which means you immediately face the giant horseshoe bar with seats all around and a few small tables to the sides. So basically if you’re like us and have anything over a group of four, you’re out of luck for seating in the bar area and get stuck over in the “dining room.”

I mean, unless you want to be really mean and make one person from your group sit my themselves at another table. Or are lucky enough to score five or six seats together at the bar. We clearly are not that cruel or resourceful. *sigh*

And let’s face it, the dining room is just not so fun. Just calling it the dining room, instead of the bar, is like telling us we’re sitting at the kid’s table with plastic silverware while all the cool adults get to have fun with sharp knives in the other room. In this case, the fine amenities in Memories dining room include small TVs with no sound, and servers who apparently aren’t happy to be there.

Yay us!

The next thing we noticed about Memories is that the menu is all over the place. Like there are no specialties here, or one particular type of food that they feature prominently. They’ve got a few burgers and sandwiches. Ok. And then there was probably the largest selection of salads I think I’ve ever seen in any of our WTGW picks … not to mention an actual salad bar. There’s a first. Then you’ve got your pizza and pasta (so the Italian section), seafood, Mexican (including an insert to the menu touting new Chipotle-esque rice bowls and burritos), and what’s a good bar and grille without a fine selection of German food?

Right.

So since we were all a bit confused, of course Shane does his customary “what’s good here?” ask of the server, to get a feel for what people usually order, or what she recommends.

Her response: “Yeah, the food’s good.”

Um, OK. Points for being super helpful, thanks.

When pressed she finally admitted that the German stuff was good. And all of the new Mexican dishes. Oh, and the burgers.

So, wait … what did we leave out exactly?

Also, as she noticed me looking at the beer list on the back of the menu trying to figure out what to order she announced “Oh, yeah, that’s outdated. They’re printing new ones soon.” Which you would think would be followed up with a helpful “But let me just tell you what we do have instead.”

But you would be wrong.

So naturally Shane and I went the easy route and just blurted out Miller Lites as our drink. Ted asked for dark beer and ordered one she said they had … but then she came back and said they didn’t have it anymore. And of course didn’t offer an alternative … because, well, her. So Ted basically just told her to bring him the darkest beer she could find.

Are you picking up on the fact that really our server wasn’t exactly the highlight of our evening? Not the most personable, that one. It’s like someone forgot to tell her that being a server does in fact involve actually talking to the customers.

Jerrid and Amanda were late to the party since Amanda started a new job and works later hours now. So Shane, Ted and I went ahead and started with apps. Which included a veggie basket for Shane and I – which sounds way healthier than it is since they leave the “fried” out of the title (but it was in the description so don’t think we were horribly surprised – please, do you really you think Shane would actually order a huge plate of plain vegetables?) and also six of the cajun wings for each of the boys.

Ted’s first comment upon trying the wing was that they tasted like breadcrumbs mixed with cayenne pepper. Because that sounds appealing. They didn’t have a lot of flavor at all. I mean, the guys still ate them anyway (please) – but they definitely weren’t the best ever.

Mmm, breadcrumbs. Delicious.

Mmm, breadcrumbs. Delicious.

Meanwhile I picked up a fried veggie and lost about 10 layers of skin on the roof of my mouth when I bit in. Were these cooked on the surface of the sun? For real. Also interesting – the fried veggies come served on a bed of french fries. Because why leave out potatoes? Or more things fried? Seriously. But the fries were actually really, really good. Like so good that I would’ve traded some of the breadcrumb-laden-and-deep-fried veggies for more fries.

Just dump a bunch of stuff in the fryer and cook it at 1,000 degrees

Just dump a bunch of stuff in the fryer and cook it at 1,000 degrees

We ordered before the other two arrived, and our food got there just as they showed up. Which proved slightly helpful for them when the annoyed-because-two-more-people-just-showed-up-that-she-now-had-to-converse-with server came by about two seconds after they sat down to ask what they wanted.

Shane ordered the eggplant parm, one of his usual favorites at Italian places so he thought why not try it at this non-descript bar & grille. Good plan. And it looked promising when it arrived, as a giant plate of food appeared in front of him. So of course he was super excited … until he tasted it. And then he was extremely sad that he had this much food sitting in front of him that, while he was hungry, he wasn’t excited at all to eat. He said the noodles were very greasy, and overall just not good. Now, I’m not sure how you make noodles greasy, but apparently somehow they managed.

Lots of food. Not a lot of taste.

Lots of food. Not a lot of taste.

He actually even had to switch to diet coke (without rum, gasp!) because the beer was not mixing well with the giant plate of grease noodles.

Ted got the German sampler platter, which is goulash, spitzel, wiener schnitzel, cabbage, and probably a few other really German sounding things – because it also was a huge plate of food. Ted said the best thing on his plate was the red cabbage, which should tell you something.

The view from the German side of the table. Prost!

The view from the German side of the table. Prost!

Ted: As goulash these noodles are terrible. But as beef stroganoff it’s actually pretty good.

Take that as you will.

Rounding out the ethnicity of our table, I got the taco salad. Which my had far too little cheese. Did they think I was Ted and take it all out? I also think I discovered a carrot in there. Because nothing says Mexican food like carrots. So basically to sum up my meal, they just put some bagged salad in the fried shell, topped it with some grade E meat, some super spicy salsa and just a tiny pinch of cheese. Ole!

Maybe they just made this at the salad bar before bringing it over

Maybe they just made this at the salad bar before bringing it over

As mentioned, Jerrid and Amanda arrived just as we were being served our food – as Jerrid laid eyes on Shane’s huge plate of food he was like, yes, that’s what I want, looks great. But fortunately Shane warned him of the greasy noodles … so Jerrid ordered the chicken parm instead. OK. Um, didn’t really avoid the noodles, but way to be different.

Taken with the "extra greasy" photo filter

Taken with the “extra greasy” photo filter

You’ll be glad to know it wasn’t any better. Jerrid rated it mediocre at best.

Amanda got the buffalo chicken sandwich with fries. She agreed that the fries were good. And she said that the sandwich wasn’t awful, but it wasn’t particularly memorable either. Which, when the name of your place is Memories, maybe you need to rethink your menu just a tad. Or hire a new cook. Whatever.

Just eat the fries. Trust us here.

Just eat the fries. Trust us here.

So, yeah, as you can probably already tell, this was definitely not high on our list of best places ever. From the weird atmosphere (who has TVs with no sound when there’s not even a jukebox or other music playing overtop to help drown out the silence?), to the brisk and unhelpful service (just order something, who cares if it’s good?). to the not so great food … well, let’s just say this is one memory we won’t be reliving any time soon.

Steph

Steph

Shane

Shane

Ted

Ted

Unabomber ... I mean Jerrid

Unabomber … I mean Jerrid

Amanda

Amanda

CAPSULE

Picked by:  Steph

Drinks: They have some, but good luck figuring out what they are if you’re stuck sitting in the dining room. Back to the old college “go basic” rule, I guess.
Food: They have that, too, but I really wouldn’t recommend ordering any of it.
Service: Strike three.
Overall: I think what we’ve learned here is that the whole “fine food and spirits” line on the sign is severely misleading. Perhaps “Unmemorable in all ways” might be a better tagline?

Next Pick: Amanda

Memories Menu, Reviews, Photos, Location and Info - Zomato

WTGW 9/23/15: Prestier Pub, Canton

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Apparently we’re on a Canton kick lately. Hey Cuyahoga Falls peeps, build some new places!

So, fair warning, Prestier Pub is way shady looking from the outside. Like beyond most of the places we’ve visited in the past, and that’s really saying a lot. It’s located at the tail end of a strip plaza (hey, another one! surprise!) that I think has more available spaces than rented ones. And those that are occupied are filled with things like a church (because God preaches best in a former empty storefront), a dollar store (duh, that’s a strip plaza staple) and a place advertising “real human hair extensions” (enough said).

Keepin it classy, Canton.

Plus if you come in the back way – like we did, thanks Google Maps – you’ll be looking at the very side end of the building and not the front of it … which isn’t the best view. Give that a minute to seep in, considering what I just told you about this plaza. We actually drove all the way around the back of the building just to park in the lot out front. I think we’re all feeling fortunate it was still daylight when this part of the adventure occurred.

Why am I telling you this? Well, because as an avid reader of restaurant reviews myself, I felt like I was at least somewhat prepared for these sights upon arrival, just based on what, well, essentially everyone in the known universe (or the Akron/Canton area, whateves) had said about Prestier already. I believe the most common phrase was something to the effect of Prestier being the epitome of dive bar … but that the food was really good, so it was worth the adventure.

I’m not sure we’d all use the words “really good” to describe the meals we had here … but I think we’d all agree that the menu was definitely a surprise compared to what you would think a place like this would serve you. Dive bar usually means bar food: greasy burgers, frozen chicken wings, deep fried anything. Instead we had actual meals. Like pasta with seafood. And garlic bread. And dinner salads.

Hmm.

We sat out on the front patio on our visit – partially because 1.) it seemed pretty packed and non air-conditioned inside the bar, 2.) we weren’t really certain how the whole seat yourself vs wait for a hostess to seat you situation was played out there, and 3.) it was actually nice enough to sit outside. Did you hear that Mother Nature?? It’s mid-September, and we still sat out on a patio. It may have gotten dark about 3.2 seconds after we sat down, and of course there wasn’t much to help illuminate the table other than the giant “OPEN” sign on the door (ambiance, be damned) – but we were still on a patio. So there. Guess we haven’t done that for so long that you forgot that you’re supposed to crap all over us weather-wise on Wednesdays, eh? Ha ha. Tricked ya.

Although, side note, my mention above about the darkness of the patio should be taken into consideration when viewing the photos from this visit. Then again, it kind of just looks like we lived inside of an Instagram filter for the evening. Take that, hipsters.

In any case, whether it was because we essentially sat ourselves out there or because the patio is apparently not commonly used for meals on September evenings after dark, it took a hot minute for our server to come find us. In fact I think Ted actually had to go inside at one point and just alert someone – anyone – that we were, in fact, sitting out there. But once she finally was able to come greet us it was all good from there.

The Harvest Pumpkin Shandy from last week has become the new group favorite, as me, Ted and Amanda all jumped on that as soon as we saw it on the seasonal list. One of us clearly needs to buy stock in Leininkugel Brewing Company. And hard alcohol of some kind, too, as Shane is apparently still in his “sissy drink” phase. Which equated to  two Long Islands (which he swore later were actually whiskey sours) and then a switch to rum and diet. Or just rum. It was hard to say.

We had a special guest with our group this week, Amanda’s boyfriend Jerrid. Who ironically enough actually has a history with our group and the whole WTGW experience, as that’s how the two of them met. I know, right? It’s a story for another time, folks, but let’s just say that if they ever get married I have a strong feeling I know where the reception might be. Ha.

Since we were now a group of five, clearly that was just begging us to order more food. I mean, really. We hardly ever order enough for just us, and now there’s another mouth at the table? For real. I think we miscounted, though, because the sheer number of appetizers alone was probably enough to feed us and half the people gathered around the cool-ass bar inside Prestier. We joked that we probably should just pull another table over near ours and make an appetizer buffet that we could all graze through over the course of the evening.

It’s really too bad that most of the apps and wing orders came out at a different time than the other actual meals or else the picture of the entire table covered in just plates of food would’ve been spectacular. Or sad. Whatever.

Jerrid ordered the Southwest egg rolls, which sounded weird but were actually really good. They were like tiny bean burritos rolled up in a shell and deep fried. So, really, how can you go wrong there?

Tiny fried burritos

Tiny fried burritos

Ted jumped on ordering the calamari, after he nearly fell out of his chair in shock that Shane didn’t do so himself. We all tried some of it, and agreed it was excellent. It definitely had a spicy kick to it, but that just made it better. And the garlic sauce that came with it was equally fantastic – so much so that we made a point to ask what kind of sauce it was.

It's definitely fresh

It’s definitely fresh

Side note – had we waited until the end of our meals, we wouldn’t have had to ask. I’m going to break some glass for everyone reading this: the not-so-secret ingredient in everything at Prestier is garlic. And salt. Or maybe garlic salt. In any case, I’m not sure we had one item this evening that didn’t have garlic of some kind in it.

I kind of feel like there should really be a giant vampire in a red circle with a slash across it on the front door of this place. It seems like a lost marketing opportunity somehow.

The guys all also ordered wings as apps – because, clearly, wings aren’t just enough to be meals on their own anymore. My bad. Plus a dozen wings were only $5.99. Wait, what? Exactly. It’s like they had to order them just on principle after seeing that.

To the same point, Ted ordered two pork chops – because, well, to order just one chop was only $4.00 less than ordering two, so why the hell not? Clearly we need a lot of fancy marketing to encourage this group. His meal came with mashed potatoes and asparagus, all of which he said was really good, but just very salty. See comments above on that one.

Not the presentation you'd expect from a dive bar

Not the presentation you’d expect from a dive bar

Jerrid got a cheeseburger with “all the cheeses.” That’s not actually the name of it, or how it’s prepared … but when the waitress gave him three cheese options to choose from, Jerrid’s response was just “yes.” So if you like cheese, remember that’s apparently an option.

All the cheeses, please

All the cheeses, please

Also, Jerrid is essentially the exact opposite of Ted. It’s like finding your reverse doppleganger.

Amanda and I were both a bit ready to take a break from burgers and wings and all things deep fried, and went the pasta route this week. I had the Seafood Pasta in the olive oil (not creamy) sauce. Which was good, but almost had too much going on in one dish. Two big pieces of shrimp, 4 or 5 mussels, scallops, large mushrooms, spinach … and of course pasta. Because nothing in that list sounds filling at all, thanks. Amanda also was pushing the last remnants of her meal – the Fettuccine Alfredo with chicken – around her plate for a while, trying to find room to fit it all into her stomach.

Seafood extravaganza

Seafood extravaganza

You know what we did leave on our plates, though? The full cloves of garlic. It only takes biting into one of those once to realize you want to do your best to avoid that experience again. Which, as mentioned previously, is easier said than done in this particular establishment.

Cooked with love. And garlic

Cooked with love. And garlic

Shane took advantage of some of the group’s previously mentioned mad review-reading skills, and ordered the full rack of ribs off the “specials” menu. Because, in addition to warning us on the shadiness of the place, everything we read in advance also said that if the ribs were available on special, you should definitely order them. And, knowing Shane, you know that ordering ribs doesn’t require much arm twisting. So there’s that. They came with two sides, so he got the garlic mashed potatoes and the garlic toast. Which really could’ve just been called “mashed potatoes” and “toast,” because I think at this point the garlic is just implied in everything.

No, that's not a smoker's lung

No, that’s not a smoker’s lung

Also, his wing flavor from his appetizer? Honey garlic. Which was completely gross. I mean, he still powered through – this is WTGW after all, we don’t waste food. But still. Enough already. There’s a nearby garlic farm somewhere that stays well in business just from this place alone. 

Honey + garlic = no thank you

Honey + garlic = no thank you

So all in all, Prestier isn’t horrible. I mean, on our rating scale, it’s definitely no Gus’ Chalet. But it’s also not up to what the 4.5 – 5-star ratings we saw on the other reviews would imply.  While it’s definitely a nice change to be able to get more “dinner-ish” type meals than sandwiches and fries – especially at a dive bar – it wasn’t something any of us were running back to rave to our friends about, either. And the novelty of ordering meals like that in a place like this will really only get you so far if the actual food quality isn’t there. Wings aside, some of the meals – particularly my pasta dish, and basically anything involving seafood – were really a bit pricey, especially considering the atmosphere. Also, our bottles of beer were warm – and while she did realize this and bring us cold glasses with the first round, those glasses weren’t replenished along with the new (still warm) bottles. I’d have to say that even if I found myself in this area again – which, I mean, let’s be honest, unless I have a sudden desire to invest in some “real hair extensions,” is probably a resounding not-a-chance-in-hell – I’m not sure this would be the first name to come to mind on my list of must re-visits.

Steph

Steph

Shane

Shane. And the infamous “OPEN” sign lighting the patio

Ted

Ted, whose thumb blends into his shirt

Amanda

Amanda

CAPSULE

Picked by:  Steph

Drinks:  If warm seasonal beer and mixed drinks that may or may not be what you actually ordered are your thing, then you’re in the right place. 
Food:
Vampires beware. And whatever is repulsed by salt. Those may be the only two spices this place owns.
Service: OK. I mean, yes, we did kind of seat ourselves. And I realize the patio isn’t all that appealing after dark. But to say we felt ignored at first would be an understatement.
Overall: I’m puzzled at how this place gets decent reviews. While I’ll admit it was different getting real meals in a dive bar atmosphere, that novelty doesn’t appeal enough to any of us to warrant a return trip.

Next Pick:  Amanda

WTGW 3/11/15: The Annex / Station 43 Tavern, Solon

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Today we bring you the tale of two WTGW locations, all for the price of one. And also a good lesson in back-up plans.

First let’s rewind a few days, when Shane – reluctantly and under extreme interrogation from me and Amanda – finally gave up the name of the place he was choosing for this week’s pick. Before we had a chance to Google it on our own, he was showing us pictures of what looked like an actual house, and claimed that there was a real bar inside. Where real paying customers went to eat and drink. Yeah, um, that sounds a little shady. And probably not the best way to sell the place to us, BTW.

So over the course of the next few days I did a little bit of research into this mythical “house of alcohol,” and, after reading some admittedly surprisingly favorable reviews, decided that maybe, just maybe, it wasn’t going to be so bad after all. I think my exact text to Shane was something along the lines of “I think we only have about a 40% chance of getting shot there, so let’s give it a try.” Life on the edge, folks. 

Fast forward to the drive there, where you could visibly see Shane’s anxiety level rising as we got closer and the jokes about any one of the shacks we passed potentially being our actual destination escaladed. And then this conversation happened:

Amanda: “Well the place does have a website, so it has to be kind of OK, right?”

Me: “Yeah, but did you see the part of the website that said it was actually created by some random super fan of the place, and not anyone actually affiliated with it?”

I think Shane almost turned the car around right there.

But we soldiered on, and eventually found The Annex in Solon. And they aren’t lying, it truly is a house. And not a very big one at that. But there were cars in the parking lot, and we could hear music coming from inside through the open window, so I think at that point we all figured it couldn’t be nearly as bad as we were making it out to be.

Let’s just say this much: The Annex is billed as “Solon’s best kept secret.” And I guess it will stay a secret to our group, because –  for the first time in WTGW history – we ditched out before we could even order anything. But not for lack of trying, though.

The place was packed, so we grabbed the first (and I think only) empty table available, right by the door. We waited for a few minutes, then finally realized that, for all the people in the place, only two of them were actually working there. There was one bartender behind the bar, and then one cook – who we could clearly see grilling up burgers in the back corner of the house. Call me crazy, but it seemed a bit unsafe (and potentially slightly unsanitary) to have someone cooking with fire and grease right out there in the open inches from the bar, no? I mean, I like open concept and all, but that was a bit much.

So the boys went up to the bar to get drinks, and that’s when we realized the real “best kept secret” about The Annex: you only get served if you’re a regular. Not once but twice they were very obviously overlooked in favor of someone who walked up after them and who the bartender clearly knew the order for.

Well then.

So we left. Because there’s no need to give money to a place who clearly cares not if you’re there. And also the whole chance that we might contract salmonella from the insane kitchen setup – but that was really reason #2 in our book. Because, well let’s face it, if we haven’t died yet from some of the places we’ve eaten in, chances are this wouldn’t have killed us either.

Although I can say the place definitely followed us, as it only took about two seconds in the car for us to realize that we all smelled like one giant collective grease trap. Awesome.

Fortunately Shane had a back up plan for the evening, which should probably tell you something about the place right from the get-go, but whatevs. We headed a few miles down the road, and arrived at Station 43. A place which not only acknowledged us when we walked in the front door, but seated us promptly, and served us drinks. And also didn’t reek of animal fat. What?

Of course we started out with drinks – in what seems to have become our new regular order, it was a Fat Tire for me and Ted, Miller Lite for Amanda, and rum and diet for Shane. Which was considerably darker than last week. And not $2.25.

Now that's a much better rum-to-coke ratio

Now that’s a much better rum-to-coke ratio

It's more difficult to do the color test when bottles are involved

It’s more difficult to do the color test when bottles are involved

For appetizers we went with calamari – because, well, Shane – and steak bites – because, well, Ted. Both of the apps were outstanding. The presentation was nice on the calamari, and the sauce was really tasty. The steak bites, while not exactly the “meat flavored cotton candy” we’d experienced at Teschner’s a while back, were still tender and delicious.

If there's calamari on the menu, chances are Shane will order it

If there’s calamari on the menu, chances are Shane will order it

Not-quite-meat-flavored-cotton-candy

Not-quite-meat-flavored-cotton-candy

Our waitress (Allie?) was great. She clearly loves the place and taking care of her customers. She was chatty and funny and just overall personable, which – call me crazy – seems to be a good quality for anyone in the service industry. And the exact opposite of what we’d just encountered at The Annex, so there’s that.

We all had kind of decided what we wanted for our dinners, but when Allie (I’ve pretty much decided that’s her name, my apologies if it’s really Susan or something not even close) came to take our order we of course asked what she recommended – and she was such a good salesperson that I think 3/4 of the table changed their minds.

Case in point, Ted was the first of us to set down his menu and declare his order (perch platter) but after hearing Allie’s recommendations he did a 180 and went with the Rueben sandwich instead.  As did Amanda, who had been wavering between that and a burger, and made her decision after Allie’s proclamation that she could eat it like every other day.

And I’m happy to report that neither of them were disappointed by their sandwiches. The corned beer was thinly sliced, and not salty at all. Ted said it was second only to Slyman’s – which anyone from the Cleveland area will know is quite the compliment.

Second to Slyman's, Impressive

Second to Slyman’s, Impressive

Shane had had his heart set on a burger, especially after staring hungrily at the plate of the woman seated at the table next to us, and noticing that the burger she had was done pretty much the exact way he liked them cooked. I mean, we didn’t bring out the photo from the Happy Moose a few weeks ago for reference or anything crazy like that, but it seemed pretty spot on. However, by the time Allie was done with us Shane had switched up to a full rack of ribs and a 6-pack of garlic parmesan wings … which had started out as only garlic, Allie suggested adding the parm … and as you can guess it was a done deal.

 

I swear, I think she could’ve sold us oceanfront property in Oklahoma at that point. Maybe she’s related to the guy from Moe’s?

Regardless, Shane was not disappointed either. Full, yes – but disappointed, not at all.

Half of Shane's meal

Half of Shane’s meal

And the other half

And the other half

I had the Solon Grande burger, which I also decided on via the plate of the stranger sitting at the table next to us, so thanks for that. Mine was cooked medium, and it was still pink inside – which means Shane really probably would’ve been just as happy with his order if he’d gone that route. It was delicious. And the fries. Fresh cut, thick fries. Yum.

Can't beat good fries

Can’t beat good fries

Burger, medium

Burger, medium

Seriously, how we all don’t weigh about 400 pounds is beyond my realm of comprehension some days.

Even though we were all nearly bursting and complaining about how full we were, our used-car-salesman-turned-waitress almost sold us on desserts, just because they sounded insanely good. Pumpkin roll? Carrot cake? Apple pie? Good lord. I think we finally had to shoo poor Allie away from the table before she sweet talked us into anything else.

Ted: Those desserts sounded really good. I want one but I literally just can’t eat it. Why am I so full?

Amanda: Well you did just basically eat a sandwich and a steak.

So there’s that.

All in all, I think we ended up at the much better place. Station 43 has great decor – it’s all done in a fire station theme, and we loved the canister lights made out of re-purposed air canisters, as well as the various photos and other fun wall decorations.

I don't think they sell those at Lowe's

I don’t think they sell those at Lowe’s

We were fortunate enough to score a fun and personable waitress, and the food was terrific. I mean, it even scored the ever-rare double-thumbs-up from Shane, so you know that speaks volumes all in itself. Hopefully they didn’t judge us from the grease smell we still carried with us from our first choice of the evening. Or maybe they get people in our situation a lot and are used to it by now. Hmm.

Ted

Ted

Shane

Shane

Steph

Steph

Amanda

Amanda

 

 

 

 

 

 

 

 

 

CAPSULE (… for Station 43. Because I think you pretty much already get the jist of our feelings towards The Annex)

Picked by:  Shane
Drinks: Mostly craft beers on tap, and the usual suspects in bottles. While the sticker shock was a bit much after last week’s pick, that says more to the fact that last week’s place was just dirt cheap.  
Food:
It’s a good sign when we’re stuffed but yet we can’t stop eating because it’s so good. And we’re tempted to order more just because we know it will continue to be delicious.
Service: Let’s be honest, after our first attempt of the evening it really wasn’t going to take much to impress us. But even without that in the equation we still would’ve been impressed here.
Overall: Another on the list of “why are you a half hour away?” Seriously, is there some way we can just get all of the places we really like to move to within a 5-7 mile radius of us?

Next Pick: Steph

Station 43 on Urbanspoon

Annex Bar and Grille on Urbanspoon

WTGW 1/14/15: Tito’s Mexican Grill, Fairlawn

Standard

Happy 2015! So, yeah, we’re back. I’m sure you missed us.

Unfortunately, 2015 is not off to a great start for the WTGW crew, as this week’s pick earned a thumbs down – and, quite frankly, a huge “WTF” – from the majority of the group. At least the year can only get better from here?

Amanda’s recent cravings for Mexican food and margaritas led us to Tito’s Mexican Grill in Fairlawn for this week’s pick – a place which, by the way, is in desperate need of a website manager. For real. I mean, when you direct people to “call for more information” on the food items instead of just putting your menu online that’s a sure sign that the technology fairy has yet to pay you a visit. “Hi, I was searching online and found your restaurant. Can you tell me more about your chicken enchiladas and full service bar so I can decide if I want to eat there?” Because I’m sure that’s a phone call that every hostess is dying to intercept.

This is probably the coolest part of the whole visit

This is probably the coolest part of the whole visit

I guess we should have assumed the direction the evening was going in when we first arrived and were seated at one of the illustrious “middle of the aisle” tables. Like, seriously, they just plopped some tables and chairs in the middle of the aisle between two rows of booths. So we were constantly having servers and customers walk behind us on either side of the table, and plates being carried overtop of our heads. Because that’s comfortable. It’s what I imagine enjoying a meal in the middle of a two-lane highway next to an airport would be like. I mean, if you’re into that sort of thing.

So anyway, drink order time comes along. And we faced the second strike of the evening, when Ted goes for the signature mojito … and is promptly told they are out of mint. Well, that’s disappointing. And maybe should have led off the “what can I get you to drink” conversation, no?

Thankfully, they weren’t out of tequila and mixers, as the rest of us were craving margaritas. And are always willing to try the various flavors. I had mango, Amanda went with peach, Shane tried banana and Jenny got the strawberry. They were tasty, although Jenny thought hers was too sweet. Shane and I both liked the banana the best. I’m not afraid to admit I was a little bit jealous I didn’t order that one for myself.

The only thing worthy of a thumbs up

The only thing worthy of a thumbs up

Still reeling from the great mint shortage of 2015, Ted ended up with a beer. Cue violins.

Unfortunately, our meals were not a much better experience. The food at Tito’s is just OK. I mean, I get it, Mexican places are kind of a-dime-a-dozen, and it seems like all of them have menus that are pretty much carbon copies of the same dishes. Everyone in your party can order different things, yet everyone’s plate will most likely feature something wrapped in some sort of a tortilla, a side of rice and/or beans, and a pile of lettuce/tomato/sour cream/guac that I’m never really sure is meant to be eaten alone like a salad or used as condiments for the tortilla thing.

And while we’re on the subject, can we just talk for a minute about how there always seem to be about 1500 variations of burritos on a Mexican menu, and all of them are just a teeny tiny bit different from one another? They all have these impressive names – Grande, Superior, Jumbo, Burrito Special – yet none of them seem to be any bigger or smaller than the other. It seems the only real differences are whether the rice/bean combo exists inside or out of the tortilla shell and what kind of cheese or sauce mixture is poured over top of it. And those differences are then different at every restaurant. So a Burrito Superior at one place is really a Grande Burrito on another menu. It’s infuriating.

*End rant*

In any case, this is all true of Tito’s, except they seemed to leave one thing out that other Mexican places have mastered: flavor. Again, it’s not rocket science here. Mexican food isn’t meant to be overly spicy – that’s what those little green and red sauce bottles on the table are for – but it meant to at least taste like something. Our one consensus of the evening is that all of our dishes seemed to be lacking any sort of defining flavor. Unless you count bland. Is bland a flavor? Then that’s what they went with here. Good choice.

I had the grande burrito. Which – for the sake of the burrito flowchart discussion above – was really just shredded chicken inside a small tortilla, with rice and lettuce/tomato on the side. Noted.

Burrito something

Burrito something

Ted had the Tito’s Burritos. He really didn’t say anything about them, which leads me to believe he didn’t like them. The thumbs down also tells me that.

Is it just me, or does it look like he's doing some strange magic trick here?

Is it just me, or does it look like he’s doing some strange magic trick here? Maybe he’s trying to make the food disappear without actually eating it

Jenny got the chicken quesadilla from the appetizer menu. Having attended a co-workers retirement party just before meeting up with us, she wasn’t up for a huge meal, but wanted to at least try something other than the chips, salsa and margaritas. She said it was OK, but there really wasn’t even enough of a portion there to give an opinion on.

It's like "Honey I Shrunk Amanda's Meal"

It’s like “Honey I Shrunk The Meal”

Shane and Amanda both ordered their Mexican dining staple, the fajita quesadillas. Being that they both order this at pretty much every Mexican place we go to, I believe them when they say this one wasn’t outstanding. And Shane commented that his onions were soggy. For shame.

At least this one was filling

At least this one was filling

We also had to flag down the waiter to get Shane’s side of guac, which didn’t come out with the meal like it was supposed to. And the waiter kind of implied “well do you still want it?” when we finally did get his attention. No, we thought we’d pull you over to the table just to remind you we ordered it and make sure you still charge us for it. Really? I swear we’ve played this game before.

Speaking of flagging down the waiter, I feel like that’s what we spent the majority of our time doing throughout our visit. He was like a mirage. He took our drink order and then disappeared for far longer than what it takes to make four margaritas. So long, actually, that when he finally returned he forgot which of us ordered each flavor. It was like we were a whole new table to him. Maybe he’s like 10-second Ted from the movie 50 First Dates, who knows. Then, a bit later,  we ask for more chips and salsa – and he brings the chips, but no salsa. Helpful. Then he was gone for, well, ever – and finally came back to take meal orders. And then the bills were a whole other fiasco to obtain. It’s like every time we asked him for something another 15-20 minutes of our lives vanished while we waited for him. I half expected us to emerge from the restaurant 5 years older after all was said and done.

Also, and I’m all for authenticity at Mexican places – but not only was his accent very intense, but he spoke in just barely a whisper. So a)we can’t hear you, and b)what we thought we heard we can’t understand. Maybe keep this guy in the back. Just sayin.

Overall I think Tito’s earned itself a big no thank you from the WTGW crew. Let’s hope this isn’t a sign of what 2015 has in store for us.

Ted

Ted

Amanda

Amanda

Shane

Shane

Steph

Steph

Jenny (who didn't feel she ate enough to warrant an opinion on the place)

Jenny (who didn’t feel she ate enough to warrant an opinion on the place)

 

 

 

 

CAPSULE

Picked by:  Amanda
Drinks:  Margaritas were tasty, but finding out they had run out of mint for the “signature” mojitos put a sour note on the evening. Ans maybe could’ve led off the server’s welcome speech, but whateves.
Food:
Typical Mexican fare, with less flavor. So if you’ve been thinking to yourself “man, I could really stand to find a really bland Mexican place” then I think your search is over. You’re welcome.
Service: Um. Well. Is non-existent a choice?
Overall: Thumbs down. Since Mexican places are pretty much a dime a dozen, I’m sure we can find someplace closer to home with better service and tastier meals.

Next Pick: Ted

Tito's Mexican Grill on Urbanspoon

WTGW 12/10/14: Scoreboards, Northfield

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Or, as the sign outside more appropriately read “SCORE OR S”. Which just happens to be near a “ESTONE” tire place. Apparently Northfield has some sort of a light bulb shortage in effect. Happy holidays?

Scoreboards is located in a strip plaza – where, if we were to return during normal business hours, we could also get a tattoo, work out at an off-name-brand gym, buy a used bedroom set, get our license renewed and score some sweet deals on secondhand clothing. Adventures abound, for sure.

There could probably be even more interesting shops in the plaza (seriously, I think all we’re missing is a liquor store and semi-shady looking massage parlor for the win) if not for the fact that Scoreboards takes up what must be three or four storefronts all in itself. For real, the place is huge inside. One side was all pool tables (and a ping pong table, just for good measure I guess) and some high tops, the other was giant space of bar and tables. I think there might’ve been a patio as well, but we didn’t venture that far into the vortex.

(Side note: it was also extremely bright on the inside for a bar – at least until about 8:35, when apparently the “mood lighting” kicked in. I’ll take the Miller Lite special with a side of ambiance please.)

The place was fairly busy, and it seemed a lot of the tables were regulars from nearby offices. Or groups of people who just really like to wear name tags in public places. Whatevs. Wednesday is also wing night, with 12 traditional or 10 boneless wings for $5 – which seemed to be the dinner of choice for most of the tables.

Scoreboards is one of those walk in and seat yourself places – or, as if you’re like us, it goes more like walk in, look around, look at one another, try to look inconspicuous, ask quietly amongst the group if we just sit down or wait, start walking toward a table, look around to see if anyone stops you,  sit down and then wonder if the waitress really did see you come in. Because putting up a sign is definitely too much hassle? Exactly.

Anyway, after all that it definitely took a hot minute for the waitress to greet us – but once she came over she was bubbly and nice, and when we said it was our first time there she quickly pointed out the specials and the drink list. She also scored major bonus points with us when she returned to take our food order, and was able to commit all of it – complete with insane last minute audibles and questions – to memory. And it actually all came out as we intended. For reals. Meanwhile I’m over here forgetting the name of the intern we’ve had at work for six months now, or how my husband of four years takes his coffee.  Awesome.

So for our meals, Amanda went with the Jack’s Philly Burger. Which by description is supposed to be like a mushroom and swiss burger, but with pepper jack cheese replacing the swiss. Except that Amanda didn’t really think they did that. She said it was a little bland. Which you don’t expect from pepper jack, so I have to believe she was right.

Once again we're trusted with large knives

Once again we’re trusted with large knives

I had the Buffalo Chicken Wrap. It wasn’t bad. It had just enough kick to make it tasty, but not too much that it left your mouth on fire. Which I’m thinking is kind of the point. Maybe if they’d put whatever sauce they used on my wrap onto Amanda’s burger we’d be on to something here.

That's cheese sauce, not mustard. Please.

That’s cheese sauce, not mustard. Please.

The boys had a lengthy discussion about what types of sharing and trade deals they could work out in order to get the most for their money (and grumbling stomachs). Because, well, boys. They ended up with two small pizzas (one veggie and one meat lovers – talk about opposite ends of the spectrum) and one and a half wing specials (12 spicy garlic and 6 Cajun BBQ) between the two of them. And a basket of mini egg rolls, which technically were meant as a appetizer but showed up with the meal instead. OK, so technically the waitress did get something wrong. Suddenly I feel a little better about my own memory. Maybe.

Probably the one thing we all agreed we liked

Probably the one thing we all agreed we liked

Unfortunately the guys pretty much struck out all around. The pizza was just plain not good. It was definitely frozen “bar pizza,” and the consensus was that we could’ve brought our own DiGiorno’s and been happier. Ted said his wings were cold, like they were the first things done and then sat under a lamp waiting for the pizza to finish up before it all came out together. Or maybe they were waiting on the appetizer egg rolls? That would be ironic. And Shane was not a fan of the sauce for his Spicy Garlic wings. At all. In fact, he even left four of them on the plate – and declined the take home box. *gasp*

The boy's side of the table

The boy’s side of the table

We're men. We like food. Grr.

We’re men. We like food. Grr.

By far the best thing about the place was the drink specials. Happy hour is until 9, and featured $2.25 large domestic drafts. Amanda and I took advantage of that and went with Miller Lites. Ted went with Christmas Ale – much to the waitress’s delight, who told him “I somehow knew you would pick that. You look like a Christmas Ale kind of guy.” I’m not sure what that means exactly, but none of us could really argue, since he does order that a lot. Shane started with a Coors Light and then switched to the Angry Orchard with the shot of fireball for his second (and final) round. He’s living dangerously for a Wednesday night.

Overall Scoreboards is probably not a place we’ll end up back at. I was the only one who didn’t really find fault with my meal, which is why I differed from the rest of the group and gave a “thumbs middle” to the rest of their “thumbs downs.” The atmosphere was no different from 27 other bar and grills we’ve been to over the years, and there really wasn’t anything impressive enough for us to put it on the must-return list. Sorry “SCORE OR S” – I don’t see us contributing to your light bulb fund again in the near future.

Shane

Shane

Ted

Ted

Steph

Steph

 

 

 

 

 

 

 

 

 

Amanda

Amanda

 

CAPSULE

Picked by:  Shane
Drinks:  Mostly domestics, nothing fancy (other than Christmas Ale, which is more common than fancy in NEO this time of year anyway). Decent drink specials.
Food:
Mine was decent, but nothing worth seeking out again. The rest of the group would probably choose a lovely evening at the local McDonald’s before a return visit.
Service: A little slow when we first arrived, but overall personable and good. And props for remembering our incredibly convoluted order without writing it down.
Overall: Three thumbs down and one “eh.”

Next Pick: Steph

Scoreboards Sports Grill on Urbanspoon