WTGW 4/3/19: County Line Bar & Grille (yep, the OTHER one), Rittman

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THE WHERE (we went)

No, I’m not kidding.

Yes, you read that title right.

We went THERE.

And I mean that in the literal sense of the word.

THERE being, of course, the place that even Shane – who we all know is a lover of visiting the diveyest of dive bars and bars refurbished from real houses (both items which this place very handily checks off the list) – ranked too high on the sketch meter to ever want to set foot in.

The place that as we passed by it in the dark we all shuddered and muttered to ourselves “thank God we aren’t going there.”

The place that became the brunt of the “well I could pick THAT place” over the ensuing weeks.

Also known as the place that Cassi swore up and down that she was going to pick so we would have to actually go … and the guys kept egging her on, thinking she was bluffing.

And so here we are.

So this means either they will never challenge her again when she says she’s going to do something … or Shane is totally picking The Buzzard’s Roost the next time his choice rolls around.

It’s kind of a scary position to be in, am I right?

Stay tuned.

In any case, this week’s selection may have uprooted the New Milford Cafe from its short reign as the diveyest bar we’ve encountered in our years of Wednesday dining. As we parked and were able to finally get a full, good look at the place – in the daylight now, mind you – among the first things we noticed were an exhaust fan caked in grease, and a door to the basement that I think all of us for sure agreed we hope to never see what’s on the other side of.

I joked that we might want to park the car with the path of least resistance in case of a quick exit.

And I think Ted, Shane and I spent a moment reminiscing about when we thought The Annex was at the top of our “I survived (insert name of dive bar here)” list. Ah, the good old days.

And that was before we walked inside, where we discovered the interior design genius of using Bud Lite towels for curtains. And zero tables, which is how we ended up sitting in a row at the bar.

Which made it slightly more difficult for Shane to throw shady glances at Cassi for making him have to ingest food in such an establishment, something I’m sure she was thrilled about.

THE WHAT (we ordered)

Well, I mean, this made things sound promising right from the start:

At least there’s booze?

Cassi determined that sign to be inaccurate shortly after our arrival, though, since the bottles of beer were real cold.

More appealingly, they were only $1.50 for domestic bottles.

Although Shane somehow missed that memo – which was delivered in the form of a giant sign behind the bar, so I’m not sure how he overlooked it – and tried to order a draft. To which I immediately cried “why would you do that?” like he had just slammed my hand in a doorjamb for no reason.

But we’ll cut him some slack, as we all knew he was just looking for the path of least touching between the barware and his body. Did I mention he was making no secret of the fact that he was less than thrilled to be actually eating real food at a place nicknamed “The Shack by the Tracks”?

I’m not sure about the nickname, but that list seems solid

Always one to stir the pot, I asked Shane if he would rather eat here or New Milford, home of the burgers topped with chiclet onions. He never really answered me. Odd.

But at least they had real menus, so that’s something. I think we were fully prepared to choose our destiny from something read off of a sheet of notebook paper pinned to a back wall.

For apps, we opted for all those that came in the bite sized form, or at least those filled with cheese and pretzels anyway.

We’d like to start with all things fried please. And then bring more fried things.

They were OK. I mean, they at least tasted like pretzels and cheese, so we’ll give it that much anyway.

I got chicken tenders with onion rings.

Shane got wings. Because, you know, frozen chicken thrown in a vat of grease is the path of least resistance to food poisoning.

Well this part at least looks like every other Wednesday around here

Cassi got the border burger – which is a fancy name for a mushroom Swiss burger- and fries, after asking the bartender which was better between that and the onion rings.

Jason got six garlic parm wings

And a regular cheeseburger. With ketchup. Which the bartender had kind of a difficult time believing was the only condiment he wanted included on it, but she seemed to get over it.

Ted got a wrap, with a side of fried veggies. Must be prepping for county fair season.

Chicken nuggets or vegetable fried in grease? Its hard to say

Despite being skeptical about the food, it actually turned out to be not bad. Cassi rated hers as one of the best burgers she’s had. She said that not only was the burger itself tasty, but the bun was also really good. And Shane, who went into the place convinced that he may be claimed by salmonella on site, admitted that the wings were good enough to be something he would order again. You know, should our path ever take us back here.

THE WHO (we saw)

So, a bartender, server and cook walk into a bar …

If you’re at the County Line Bar & Grille, that means only one person graced the doorway.

This seems to be par for the course with us lately, so you’d think we’d be used to it by now. Well, at least the bartender and server part anyway. The cook thing kind of threw us for a loop, though. This is new. And not exactly ideal, but whateves. We just rate them – staffing them is out of our jurisdiction.

We actually gave her props for working overtime just for our group of five alone. Which we honestly did feel really bad about, but she didn’t seem too upset. Actually, she kept apologizing to us about things taking so long – because, you know, they only had like two fryers and of course pretty much everything we ordered had to go in them.

Although the comment we made in the car later was that at least we were the only group eating there tonight. And maybe the only ones that have eaten there for a while. I’m not sure if that’s something to brag about – but I will say with confidence that we’re all still alive as of the time I’m writing this, so I’m not too concerned as of yet.

Probably not much of a surprise to say that The County Line also has lots of regulars. Who were at least somewhat nice to us. One guy must’ve been curious about what brought the newbie group into the place – or maybe he lost a bet and had to come talk to us as a result – but in any case he stopped over and chatted us up for a bit by on his way out the door to smoke. We later bought him a drink, in the universal bar sign of appreciation.

The server/bartender/cook was also very nice, and spent some time chatting with us, too. We probably should’ve bought her a drink, too, but for all we know that would be the one time the morality police show up and try to arrest us for encouraging on-job alcoholism.

So next time, then.

THE HOW (much we paid)

OK, so I forgot to take a picture of the receipt, but I can say with certainty that it was one of our cheaper nights. I think with tip we were out the door around $50. And without chiclet onions or beer can towers.

Thank you $1.50 beers.

We didn’t order any mixed drinks this time, but we noticed that all of the liquor behind the bar has the prices clearly labeled on them. However misproportioned they may be. I mean, $5.50 for patron but $4.25 for Jose? No question on the options there. But for all the times we go places and don’t know the prices until we get the bill, this was sort of welcome.

THE WHY (they may see us again)

OK, so we all had to admit that it wasn’t quite as frightening inside as it had the potential to be. And the food wasn’t awful. The fact that it’s so far away will probably keep us from returning any time in the close future, though.

Although we do have a legacy at this place now.

Prime location, two spots above the one with the band-aid. Nice.

So I guess gesture this may have tipped our grand total just over the $50 mark, but it’s well worth it.

I mean, I’ll just sit back and watch the site visits roll in. Because, clearly, this is the place to let grassroots marketing work its wonders.

Picked by: Cassi
Next pick: Steph

Cassi

Jason

Ted

Shane
Side note, remember the curtains I mentioned?

Steph

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WTGW 7/25/18: Wil’s Grille & Pub, Barberton

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That feeling when someone else picks a place that has been on your list for a while but you just never got around to picking … and then it turns out to be really good.

Cassi’s choice this week was Wil’s Grill & Pub in Barberton. Not to be confused with Ted’s sushi & pub pick of a few months ago. As if. Wil’s Grill & Pub (I keep saying it because rhyming is fun, step off) a little unassuming building in that middle of the nowhere region that is partway between Barberton and Portage Lakes.

Shane, as we pull up: This has me written all over it.

Apparently tiny buildings with no windows and an uncertainly marked entryway are right up his alley. Noted.

Inside they definitely make the most of the tiny space. There were several tables, but only a few that would hold a group our size that weren’t already occupied. There appeared to be a family dinner taking place in the middle of the space, which required several tables to be pushed together. This is for sure the kind of place that I could see regulars holding their weekly family get togethers.

As we settle in at the table, Shane makes a beeline for the restroom … and returns shortly afterwards. As in, not in enough time for him to actually have used the facilities. To which we all assume means they were uninhabitable.

Nope, just that when he opened the main door he heard a tiny child’s voice announcing to the unknown visitor “I’m pooping.” That was enough for Shane to decide he could hold it for a bit longer, and to just exit quietly.

That frank openness kind of set the tone for the rest of our stay at Wil’s.

To say that the place is friendly is an understatement. From the time we sat down until …. well, the rest of the evening … we were welcomed or given a friendly “hey guys!” by pretty much every single one of the staff members. And some people who cross the line between actual staff and regulars who occasionally wander behind the bar. I’m kind of surprised the other patrons didn’t raise their hands in friendly salutes as well. It was like dining in Mayberry.

Once the server found out we were newbies, she pretty much ran through the entire menu to tell us what the best things were to order. Of course that impressed our resident interrogator, Shane, who usually takes pleasure in prodding those details out of the staff.

Of highest recommendation where the burgers, the chicken sandwich that was on special for the evening, and the weekly steak special. Which were pretty much all the items our group  had been looking at ordering already. Thanks for nothing, kind server who loves her job and her restaurant.

One choice that wasn’t too difficult was our drink order, due largely to the fact that they only have two beers on draft: Miller Lite, and Amber Bock. So basically light and dark. Bet you can’t guess who ordered which one?

Bonus points if you sensed the trick question and guessed that the girls skipped beer altogether to go with tequila and sodas.

Cassi and Jason ordered the potato skins for their app, after the server described them as “little potato cups of cheesey goodness.”

Ted, of course, was repulsed.

The server did not lie, the potato skins ended up arriving at the table looking exactly as the server described them. Read: amazing. The potatoes are cut in half instead of longways like most potato skins, and therefore do create these little cup-like devices that are perfect to fill with a copious amount of cheese. Cassi and Jason definitely enjoyed them. And will continue to enjoy them in the days following our visit, as there were far too many for even our whole table to share (well, minus the cheese-hater). They were truly enough to be a meal all on their own.

This must be what they serve in heaven

Shane and I ordered the breaded mushrooms.I guess this is our thing now, despite the fact that Shane usually has to let them cool to less than room temperature so as not to be the victim of the hot oil disaster that is biting in too soon.

Hot oil time bombs

They were just OK. Really nothing special from any other place we’ve ever ordered them from in our lifetime. To be fair, I’m not really sure what exactly would make a breaded mushroom stand out in that fashion, but it seems we’ll continue to try them until we figure that out.

Ted got the “Firey Fingers.” Which didn’t arrive on fire (boooo) but instead were basically just chicken fingers with a spicy breading and/or sauce. Thanks for the letdown. Plus when I asked Ted which substance was responsible for the nomenclature, he admitted he wasn’t really clear on that based on the description in the menu, and had to do a bit of A/B testing once the dish arrived in order to determine it.

This is probably the only dish where you could confuse chicken for jojo potatoes

It turns out it was the sauce. Which was basically a cocktail sauce with a slightly spicy hint to it. So “firey” might be a tad misleading in the adjective department, but points for trying.

I really think they should go with the whole lighting it on fire idea. I mean, that would make it stand out for sure.

For meals I was on the fence between my usual affinity for a mushroom swiss burger and the special chicken sandwich of the day consisting of chicken, Swiss, bacon and guacamole on ciabatta bread. So, again, I’d like to thank the server and her seal of “yep, both of those are outstanding, can’t go wrong either way” for assisting in my decision. Ted was actually my tipping point, when I mentioned being in a conundrum and he said to me that when he heard what was involved with the chicken sandwich it sounded to him like it was made just for me.

I’m not sure how I got such complimentary friends in my life.I mean, I hope all of you have people surrounding you who think of you when certain foods are mentioned. *tear*

Needless to say, I wasn’t unhappy with my decision. I mean, first of all … ciabatta bread. Need I say more? But I also don’t order chicken much anymore, thanks to the issue at the Hooley House years ago where the cook was apparently trying to make medium rare poultry a thing (spin the salmonella wheel and see if you’re a winner! yum!). But my risk was rewarded this time around.

Even if I only ate the bread, this would be a win

That’s a very geometrically correct salad

Ted got the strip steak special with jojo potatoes – and also the cole slaw, which the server recommended as “really good.” Upon eating it, Ted rephrased that to  “adequate.” Not exactly high praise, but I guess it’s better than “effing disgusting,” so there’s that. Maybe if he’d eaten the jojos first, since they were apparently hot enough to remove layers of skin/taste buds and he may not have been able to taste the cole slaw by that point?

Chivalrous potato wedges trying to save the meat from the oncoming knife

How can you screw up shredded vegetables?

Ted said his whole meal was “solidly good.” He wouldn’t necessarily put anything he ate in his Top 10, but he would rate it all as very good.

Hey, speaking of Top 10’s, anyone remember that time Shane ordered a steak special for under $10, and it was a way better value than the one offered *insert place we’re currently eating at here*? No? That’s weird, because he uses literally every other steak special in the universe to reminisce about that fateful day last summer when all his food dreams came true.

This is my plea to all the places we go on Wednesdays to stop advertising steak specials on that particular night of the week, unless you can beat the one offered at the Dougout.

Moving on.

Since OBVIOUSLY this steak special didn’t meet his expectations, Shane followed the server’s recommendation that the burgers were outstanding and ordered the Bourbon Burger. As did Jason. To prove they weren’t twinsies, Shane got onion rings, and Jason got fries. Cassi also went with a burger – the bacon Swiss – with sweet potato fries.

I have bread envy

Take two, change of side

Our table sure did their part to ensure the dairy industry stays in business

And just like everything else the server told us about, they were not disappointed. Shane said his burger was very good. He typically doesn’t like all the embellishments (read: healthy things like lettuce and tomato) but on this one he didn’t pick it off, and said it actually gave the burger more flavor. Both of the guys agreed that the sauce on the Bourbon burger was really good, too.

Since we ordered pretty much everything that the server had recommended to us, are you surprised when we ended up with dessert as well? Right. I also blame Ted, who was talking up how he would give up patio weather in favor of the season in which all things pumpkin return to NEOhio … which of course brought us to the deliciousness that is pumpkin love at 3 Brothers … which made us all hungry for sweets right about the time the server came over to ask if we’d saved room for dessert.

Cohoots, I tell you.

Cassi and Jason opted for the chocolate bundt cake, Ted got the brownie with ice cream, and Shane and I shared the caramel apple pie and ice cream. I have to believe that was literally one of everything on the dessert menu.

Tell me again why we don’t order dessert more often?

I mean, how can you go wrong?

A lovely little sundae, all for Ted

Ted, five minutes after finishing his dessert: I’m probably going to regret that, but damn was it good.

Spoiler alert: that entire statement was in fact truth.

But being over-full was pretty much the only regret we could muster from Wil’s. This place is definitely a favorite, with a menu almost as big as the place itself, and amazing service. Plus it’s super cheap – mine and Shane’s bill was under $60, which covered three drinks each, an app, two complete dinners and a dessert. Well, truth be told, we could’ve gotten out with a tab under $10 … thanks to a mistake by the server when she manually keyed in the amount to the credit card machine, thus resulting in our card only getting charged $5.69 instead of the correct price of $55.69. But of course we couldn’t take advantage of the situation, and told her about the mistake – for which she was super appreciative. Because, well, despite what you might think of our ratings toward some of our picks and my fluent use of the sarcastic tongue, we aren’t complete jerks. Please.

And we definitely want to come back here. Wil’s really one of those little gems you kind of wish you lived next door to, except for the rampant alcoholism and high cholesterol levels that visiting far too often would likely predispose us to. It’s great to go into a place that clearly has regulars, and be welcomed as a new group. And maybe it’s because Shane threw out the “we’re food bloggers” statement like a shield at the top of the visit, but throughout our visit we were never at a loss for people stopping by our table to say hello or check to see if we needed anything. The server even gave us a copy of the specials for the month, which was reminiscent of the lunch menus we used to bring home from grade school so we knew what days to pack our lunches, and what days we would be begging our moms to pay for a slice of cardboard covered in cheese that they tried to tell us was pizza.

If that last sentence means nothing to you then just put down the blog and walk away slowly, never mentioning how old you think we must be because of it. Seriously.

I bet Shane is glad we didn’t come on Shrimp Kabob day

Next pick: Ted

Ted

Jason

Shane

Steph

Cassi


Wil's Grille & Pub Menu, Reviews, Photos, Location and Info - Zomato

WTGW 10/4/17: Rusty Bucket Corner Tavern, Solon

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Hey kids, today is National Taco Day! Which means we took WTGW … someplace that totally doesn’t sell tacos. Right.

We switched up special guests this week, since my Uncle Dan is in town from Arizona and requested a chance to join our esteemed group for a WTGW out. Or, uh, something like that.

You might have noticed we switched up the picking order this week, as it was supposed to be Ted’s week this week. But with Dan staying in Eastlake, we decided to try to keep things a little more central – so Shane and Ted switched up picks this week since Shane was going toward something in Solon for his next pick anyway.

Technical details, I know.

Speaking of, I tried to tell Shane that he had actually been to the Rusty Bucket before – many years ago, on our way to a football game in Cleveland, we stopped here with some friends. He didn’t remember, until we pulled into the lot in front of the restaurant and suddenly it all started coming back to him. Sort of. So I guess this is a bit of an unorthodox pick, but whatever.

Anyway.

The very bubbly and young hostess told us as we walked in that this was her second day. So of course we countered back that this was our first time ever visiting (well, OK, considering what I just told you technically that was a lie, but just run with it). And so the hostess says to us “well be sure to tell your server it’s your first time here when she greets you, because you can get an order of free pickle chips.”

You have our attention.

Or HAD our attention, until we realized that our young, new hostess may want to clarify that statement with the server before she makes those kinds of promises. More on that later.

Our drinks took forever. It was like they were brewing the beer themselves in the back room. And then what Ted and Dan thought would arrive in draft form actually arrived as bottles. I mean, it’s nice of them to go through the motions of transferring the beer into bottles, but really the draft would’ve been preferred.

I got the Blueberry Bella drink – which, while very good, wasn’t really worth the seven hours it seemed to take to arrive. Are we waiting for the blueberries to harvest and be carted in from the family farm or something?

It takes a long time to make yourself this pretty I guess

The server also told us that Wednesdays are “Whiskey Wednesdays,” which means any whiskey for $7.00. Shane got super excited … but then realized he should’ve really specified the kind of whiskey he wanted in his drink and not just ordered a generic “whiskey and ginger ale” – since he probably didn’t get much out of that deal seeing as some whiskies aren’t exactly even worth $7.00 to begin with.

Ted got hummus as an app. He said it was OK. It probably would’ve been better if he’d had some sliverware to actually get the hummus onto the pita chips instead of having to facilitate a system of scooping it up with other pieces of pita. Again, technicalities.

Little stingy on the pita, no?

Shane told the server what the hostess told us about the fried pickle chips – he was like “so, we were told by the hostess that if we say it’s our first time here then we get free pickle chips” The server just stared at him, so Shane was like “you know, wink wink … ”

Yeah, turns out they were $8.49. Guess Shane needs to work on his wink. And the servers and hostesses need to work on their communication skills.

Also, they were more like spears. Not chips. Maybe we need to get this place a dictionary, and underline the words “free” and “chips.”

Not chips and not free

Being that it’s national taco day and I’d already gotten tacos for lunch, I went wth the taco salad. Which turned out to be more like a mexican pizza. I guess we can add another word to that dictionary we need to work on. The “salad” was a flat tortilla with beef and beans spread over it, and then lettuce, sour cream and cheese on top.

Fancier than Taco Bell

It was OK. I didn’t eat all of it. I mean, it looks pretty and all, but after consuming about half of it it just didn’t seem worth the effort or calories anymore.

And that, my friends, seems to be the theme of the evening: pretty, but not really worth the wait.

Shane asked our server his usual questions about the best thing on the menu, and was told pizza. Sold. Because, Shane.

It turned out to be just OK. I mean, he ate the entire thing – this wasn’t last week, where everything was made of salt – but he said it wasn’t anything special.

Hey Shane got a pizza. That’s new

Ted got the Wednesday special of beef stroganoff. He said it was good up until about the last few bites, when he ended up with a bite that involved a huge chunk of fat. Mmmm. Nothing says that’s a good dish like the fatty part of some beef. We’re not going for the old 96er here folks.

Those may be the widest noodles I’ve ever seen

Dan got chicken fingers and fries. He pretty much felt the same as Shane.

There are fries under there somewhere

Our service was awful. Our server disappeared for long stretches of time and for no good reason, as there were hardly any other tables in the place. We didn’t even see her helping other tables, she was just plain gone from the floor. Maybe she was in the back chewing out the new hostess who probably sat us in her section when she was about to go home – which, whatever, do what you have to, but maybe just giving the table away to another server is the better option? Just a thought. But then again, she also just didn’t seem interested in interacting with anyone, or being there I general. Because that’s a personality plus.

Compound that with the bar, which took seemingly hours to make one round of drinks. I mean, I could see if it was super busy – but we were nearly the last ones there. Did everyone invite their imaginary friends to dine with them tonight? I must’ve missed that memo.

Case in point: Shane and I ask for another round, as does Dan. Meanwhile, Ted asks for the draft list. Which one would assume means he would like to order something different than what he already has, no? Well so the server comes back with another drink for me and Dan, plus a bottle of what Ted had in the first round (whie he’s still looking over the draft list) and nothing for Shane. Um, OK. Seems something got lost in translation there, no?

So basically, let’s review: the food being nothing particularly memorable, plus bad service … means the Rusty Bucket probably won’t end up on the revisit list. I mean, it seems they fixed up the place since the time years ago when Shane and I last visited .. and it’s certainly no house-turned-bar-that-reeked-of-burger-grease like one of our other previous Solon adventures – but they obviously at still a little, as their name implies, rusty.

Geez I crack myself up.

Picked by: Shane

Shane

Steph

Dan

Ted

Rusty Bucket Restaurant and Tavern Menu, Reviews, Photos, Location and Info - Zomato