WTGW 8/21/19: The Ramp, Portage Lakes


In our next edition of let’s soak up as much of summer as we can before we begin the season in which Mother Nature unleashes her fury of five feet of snow in one hour, we visit The Ramp, a new restaurant on the water in Portage Lakes.

I believe I read somewhere that the marina owners decided to build a new restaurant on their property because they heard people saying there weren’t enough restaurants on that side of the lakes.

But I could also be totally making that up, so don’t quote me on that. I’m blonde. Strange ideas take up residence inside my head sometimes.


Um, I don’t think you’re supposed to park the boat inside the bar

The place was surprisingly not busy considering the location, great patio and fantastic weather. 

I mean, come on. In northeast Ohio, this is about as good as it gets.

I’d also heard from others in the area that conversely there’s a wait list about a mile long to get a table on the weekends, so I guess maybe we are a little bit smart on this whole Wednesday planning deal after all.


In the great Summer Quest for White Claw 2019, this place is in the “yes” category. Score.

We all took one look at the menu and knew Ted was going to order the lamb lollipops for appetizers. I mean, not that he’s predictable or anything, but serve up some sort of meat on a stick and it will definitely makes it’s way to his plate.

He said they were perfect. And that the slaw served with them was spicy AND sweet.

Oh, Gus’ Chalet, you live on in our hearts.

Shane and I got the fried pickles.

They were good. The breading was rather heavy, but in a good way. If you’ve read this blog enough you understand how that makes sense.

Word of warning: the sauce that accompanied the pickles is super spicy. Again, in a good way, but just be advised not to let your drink run dry before taking a bite. It was like eat one pickle with sauce and drink half a beer to make up for it.

Cassi and Jason got the Brussels sprouts.

They weren’t the greatest.

So there’s that.

On the dinner side of things, I got the beer battered cod with baked potato and salad.

Shane got the Reuben with onion rings.

Cassi got the smothered chicken with side salad and baked potato.

Jason got the Reuben with the sidewinder fries.

Ted got the ahi tuna wrap, also with sidewinder fries.

Overall the consensus was that everything was pretty good. The special sidewinder fries were probably the biggest hit of the meal, everyone who tried them gave those a huge thumbs up. It’s hard to describe what makes them so much better than regular fries – I mean, other than the funky shape and all – but I guess you’ll just have to just trust our well traveled taste buds on this one.

Shane said the Panko breading on the onion rings was exceptionally good. And my cod was very tasty also.

The only one who wasn’t quite as happy with his meal was Ted, but basically that was because the wrap just wasn’t as good as his meat-on-a-stick appetizer. Like he should’ve gotten the app as his actual meal, and ordered something else as the app.

And Cassi might’ve enjoyed her baked potato more had she gotten the extra butter she asked the server for about four times.

So, you know, there’s that.

Wait … please tell me someone out there reading this noticed that no one in our group ordered burgers OR wings?!?!? And yes, they were on the menu.

We’re slipping. Might have to go back to the Springfield Tavern just to redeem ourselves.


Overall The Ramp isn’t a bad place. You can definitely tell that it hasn’t been open very long and that they’re still working out some of the kinks … you know, like taking an entire meal to bring extra butter or boxes for leftovers, even though there’s only about five other tables filled in the entire place … but it seems like it has great potential. I mean, the location alone is amazing. Just needs to make a few adjustments and it could really be great.

Like, for one: entertainment. So they have all those TVs on the patio, how about turning them on? Or hitting up a band or even some Pandora station for background music? Did someone misplace ALL of the remotes?

I mean I get that you don’t want to re-create the party atmosphere or reputation that some of the places on the Lakes have. But when the alternative is letting your patrons be entertained by some kids across the lake doing the poor mans water park and jumping in the water from a rope swing whilst making a ton of noise, or a great blue heron stalking its dinner in the water from the boat docks … well let’s just say that even the Golf Channel begins to look appealing given those alternatives.

There’s a lot of ground between wet t-shirt contest and real live nature channel, and finding the middle certainly shouldn’t be such an impossible concept.

I hear that the weekends find the place full, but on a Wednesday night at dinner time it was not even close to being standing room only. In fact the only standing was done by the staff, who quite possible outnumbered the patrons. At least in the dining room anyway.

Which, again, offers no explanation for the great butter debacle. But I digress.

Plus they have White Claw for $3.75, which all in itself is a great marketing asset considering the limbs we’ve lost paying for it at other local establishments.

I have to think we’d give it another try. And we’re definitely adding it to the “amazing patio” list. So we can be prepared on, you know, the possible four times a year that nice weather and Wednesday actually collide.

Picked by: Jason

Next pick: Shane

WTGW 10/24/18: Green Diamond Grille, Barberton


OK kids, so after a few weeks of the diviest of dive bars, we definitely classed it up a bit more this week. For one thing, no one had to go on a scavenger hunt for menus – it was actually assumed that we would be eating, and menus were handed to us as we were seated. And then the options inside said menus were a bit more complex than dinner than McDonalds.

I’m not sure how we know how to act in these here fancy places anymore.

Although I think we all had our doubts on the drive in, as the main street leading up to the Green Diamond Grille was more than a little sketch. I mean, it was better than the universe of back roads we found ourselves in last week – but, well, that’s not really so difficult to beat, so that may not really even be worth mentioning.


We were greeted immediately after we walked in, and were told that we could sit in the room behind the main bar or in the dining room. Because we’re allergic to dining rooms, naturally we chose the room by the bar.

Started out with beers all around, although Ted tried to steal mine when it was set down because he couldn’t believe I also ordered a Kentucky Bourbon Ale like he did. I know, my penchant for beers I can actually see through usually diverts me to other choices, but it had been a while since I’d had one of these and it just sounded good. Shane picked up my slack with a Miller Lite, and Jason took advantage of the waning days of fall beer season and ordered a Pumpking. Meanwhile Cassi abstained from alcohol, thanks to a new Whole 30 diet.

This also meant Cassi couldn’t order anything with dairy or carbs – which of course Ted was thrilled to hear about, because for once he wouldn’t be the only one at the table ordering his famous “cheeseburger, hold the cheese.”

It doesn’t make it any less weird, though. Let’s just keep that point clear.

Shane of course asked the server his famous two part questionnaire: what’s good here, and how much food do you get with the order (alternate text: what order gets you the most food for your money).

In response, our server pointed out that the Wednesday special is something called “hunky night” – which, because, I mean, I’m sure it’s totally obvious what that means and all but I’ll explain It anyway, translates to getting the choice a couple of things that have hunks of some sort of meat in it – like sausage or chicken.

Um, OK.

The marketing person at me was screaming at her to please, for the love of all things holy, change the name of that special before you start attracting bachelorette parties and lonely single women thinking a special showing of Magic Mike is on tap for the evening, but I wisely kept these thoughts to myself.

She left us to continue contemplating the menu, and it took all of about 15 seconds for Ted to snap his menu shut, cross his arms across his chest, and declare that this evening was going to be quite expensive on his end.

Well, I mean, in all fairness, for the past two weeks he’s been getting essentially two entrees for under $5, so take that declaration with a bit of a grain of salt.

Ted was apparently won over by this oddly named Wednesday special, so that was what he ordered. He chose the hunky chicken and dumplings … with sausage … and butter noodles … and a cabbage roll … and green beans. I’m about 97.5% certain that he didn’t realize at least three of those things would be included in his meal until the plate came out.

Because he also got mussels to start.

Sounds about right.

But it worked out OK, because the mussels were definitely worth it. Ted said they may have been some of the best he’s ever had.

This could be a meal all in itself

While the rest of the meal didn’t encourage those highest of accolades, it at least didn’t disappoint. He said that the cabbage roll was good and – to use his word – “dense.” I’m not sure exactly how to rate that description, but it seems to live up to Shane’s quest to find the most food on a plate, so there’s that.

He did mention that the rest of the meal had a bit of an identity crisis going on, though, as the sausage tasted of garlic, the hunky chicken contained a little too much sour cream, and the butter noodles ended up actually being cabbage and noodles.

Not that any of those things are necessarily bad, per se – and he still finished his entire meal, so it definitely wasn’t that awful. Maybe they should just change the already-awful name of the dish to “chicken surprise” instead? Just a thought.

That’s like six different meals all put together in one

Cassi did go ahead with her order of the usual “Ted Special” (a.k.a. the burger sans cheese). And then also had to remove the bun once it arrived – which was a shame because it was grilled and not at all mushy – but the things we do for diets, I guess.

Burger, uncovered

She also got a plain baked potato, and side salad – which ended up being just basically lettuce and a few tomatoes because cheese was the other major component to this bowl of supposed vegetables. The server tried to be helpful and asked if she wanted to add on croutons – because I’m guessing no one has actually ever asked to remove all of the non-healthy items before so she wasn’t sure what the novelty was in even ordering it – but of course that was a big no. I think she left the table slightly bewildered.

Mmm, vegetables

Jason got potato skins, after casually mentioning his craving for some fried pickles – another of Cassi’s non-edibles – which of course caused Cassi to bring up that time at Dilly D’s a few months back when she wanted them and he vetoed that choice. Although I said he was kind of saving her back then because those ones were disgusting.

Much better than fried pickle spears

Shane and I went with the pretzel sticks for our app. Shocker, I know. But hit a win on these ones, as they were fried but not too crispy, and very doughy on the inside.

When doughy is a good thing

We also rounded out the burger orders at the table. I got the half pound specialty burger – it had a name, but that escapes me now, all I remember was that it was supposed to come with some sort of parm ranch sauce that I asked for on the side. Because that sounds like something even an adult can’t ingest on a sandwich without wearing a bib of some kind.

Burger, covered

Turns out I never got that side of whatever sauce was left off of my burger. But that’s OK, because instead I ended up with a side of applesauce that I’m not sure ever was actually supposed to come with my meal, as well as this delicious side bowl of goodness:

Maybe pick a different color for the bowl you’re going to fill with cheese next time, no?

That’s right, ask for a side of cheese to dip your fries in, and get something that rivals bowls of soup I’ve had at other restaurants. Score.

Jason and Shane each ordered the one pound burger. So essentially two of the burgers pictured above that I ordered – for each of them. You know its a good meal when the server’s response to that is, “yeah, we don’t sell many of those.”


Challenge accepted, I guess. I’m not sure if she realized what she did by making that statement. Although her later statement when she came to deliver the checks was that she thought we may have run the kitchen out of burgers just with our table. So there’s that.

The onion ring seems slightly unnecessary

Shane: dreams are made of this

But you know what, we definitely shouldn’t be the only ones ordering the burgers at this place, though, because they were delicious. They were definitely fresh made – I ordered mine medium and it was still pretty pink inside, while Shane ordered his medium rare and it was just past the dead and warmed up stage. So just the way he likes it. It’s been a hot minute since we’ve been to a place that actually cooked them to order like that.

Shane, of course, was in love.

Shane: I’m not sure where to start eating, it’s just so beautiful.


The Green Diamond Grille is another of those places that falls under the “list of places we wish weren’t over 30 minutes away because we would likely visit them more often.” The food was good, and the service and atmosphere were both decent. It would be an interesting place to check out during a game. Or maybe just any night other than “hunky night.” Because I still can’t believe someone thought this was a good idea, but whatevs. Points for originality?

Picked by: Cassi



Shaney likey



Green Diamond Grille & Pub Menu, Reviews, Photos, Location and Info - Zomato

WTGW 8/16/17: Hibachi Japan,Cuyahoga Falls


It’s Ted’s pick this week, which means that yet again we started out at one place but had our meal at another. I’m sensing a trend here.

Our first attempt this week was the HiHo Brewery in the new section of Front St in Cuyahoga Falls – which looked to have promise, as it’s in a great space (what appears to be an old garage, it seems?) with plenty of tables inside and a small patio space outside, and a decent list of handcrafted beers. However, the food list is smaller than what we could likely get at one of the food trucks we judged a few months ago. Like unless you want a cheese and meat tray or a giant soft pretzel – or a salad, because that’s what everyone craves when you’re sampling high potency beers, right? – you’re pretty much out of luck. They had one meal that looked somewhat appetizing (the pork sliders) but beyond that we were all at a loss.

So off we went. Ted didn’t even get to guzzle down a draft this time either.

His Plan B – because at least he knows he needs a second option nearby – was the hibachi place just down the street, relocated from another space a little further north on the same street. We hadn’t been to the old place, so we can’t judge based on the former property. And honestly the last time this group went to a hibachi restaurant together was years ago at Wasabi in Fairlawn, and of course since we were all starving (what!?! That’s new, right?) we didn’t want to wait for a cook table and instead just grabbed a regular table and ordered off the full menu instead of hibachi.

So in other words, this is a new experience for us as a group. If you’re keeping track, that’s four years of Wednesdays before we finally sat around a giant open grill and had someone prepare our food right in front of us. And, no, the open kitchen grill at that scary house in Solon that left us all smelling like a grease fire after only 10 minutes inside doesn’t count.


Hibachi Japan looks great inside, probably in part because it’s all new and shiny. And it’s ALL hibachi. Unless you want to sit in the bar and only order sushi, you have to sit at one of the cook tables. Each one seats 10, I think – although our group only ended up being the three of us, another group of three, and a late arriving pair of women. But we only waited about 10 minutes to be seated, so we weren’t complaining.

We found out later that we weren’t blessed with one of the more “fun” chefs, probably due to the fact that we had a smaller/mixed party, and also that none of us were celebrating birthdays. I guess this must be the new Wednesday celebratory hot spot, because I swear we heard no less than four iterations of that song from other tables in the few hours we were there. Just a warning to be prepared for that. And as hard as Ted to convince Shane that he SHOULD be celebrating a birthday this week, unfortunately no servers were summoned to our table for round number five. Nice try.

It goes without saying that we all got the hibachi. I mean, you don’t sit at a giant stovetop where a person is going to freshly grill up meats of various kinds for you and just eat sushi or miso soup, right? Exactly. Ted got the salmon, chicken for me, and steak and scallops for Shane. The meal also comes with soup and a salad to start, and then pineapple sorbet and a fortune cookie at the end. Not a bad haul for about $15-$25 per person.

I should also mention that, according to the menu, there was supposedly something called a “shrimp appetizer” that came with the meal … although we never actually saw that at our table. Which is probably good, seeing as Shane is allergic. And if they did sneak it in somehow then I guess the fact that he’s not dead yet means he’s somehow cleared of that condition? Hmm.

The soup must’ve been cooked in a previously unearthed lava pit near the property, because it arrived with steam pouring out of each little bowl. Mmm, taste bud killer soup. My favorite. But honesty after about 3-4 minutes it wasn’t so awful to try and eat. I think our last few weeks of fried appetizers did more damage to both my tongue and my fingertips. Or maybe they killed them off all together at this point. Hard to say.

It looks so unassuming in the photo

Shane claimed the salad was the “best salad he’s ever had.” Now, he was also really hungry, so I’m not sure how much stock you want to put into that claim. I thought it was pretty much just a small bowl of ready-salad mix poured from a bag with dressing on it that I couldn’t quite pinpoint the flavor of … but I guess when you want to eat your arm off that’s extremely tasty.

Shane’s salad standards are impeccably low

As mentioned, we didn’t have one of the loud chefs that yell and swing knives inches from your face, but he cooked our food well and really that’s what matters. Although he might want to think about speaking up a bit as he does his little show of announcing the different items he seasons each dish with, as I couldn’t hear half of what he said, so in my mind just started considering everything soy sauce and pepper. Staples of a Japanese meal, no?

But, like I said, it all got cooked and was tasty, so who am I to really complain? I don’t need ninja warrior guard wielding a sharp knife all up in my face to enjoy a meal. Just make sure my chicken isn’t questionable and won’t come back to haunt me later, please and thank you.

Tonight’s theme is things that are still partially on fire

See also, why I politely declined when the chef was looking for volunteers in his little “let me throw food at your face while you can wave around like a baby seal trying to catch it” game. Um, no thanks. I mean, that piece of shrimp launched at my face with a knife and spatula directly from a hot grill isn’t going to quench my appetite, thanks. I’ll just enjoy the food you already put on my plate.

There were a few takers, though. I think Shane was slightly disappointed he couldn’t try … but the guy was throwing around shrimp and there’s that whole lethal allergy thing. Ted tried and failed on more than one occasion. The girl at our table with the other party of three finally caught one. So it was pretty much one catch for like 10 attempts at our table. Clearly we’re gifted.

Keep the food on the table please

Speaking of allergies, the pair of ladies next to us (who ended up being a woman with her grown niece) bonded with our group – and in particular, me, since I was seated closest to them – after hearing of Shane’s affliction, since they said they are usually the ones at the table who have to give up that information. But I’m glad we made friends with them, as they are apparently regulars at this place. They gave us all the insider info:  which chefs to ask for, how to get the optimal amount of food to take home for another meal, which drinks to order, etc.


I would share those tips here, but I kind of feel like you have to take your chances that you might sit next to these two on a random evening there and they can tell you themselves. Me telling you would ruin the fun. And trust me, a seat next to them is worthwhile, as they are hilarious.

I will share one tip, however … the yum yum sauce is the absolute bomb. If you take nothing away from this week’s post, it’s that if you go there you have to get two sides of this. And a to-go container to take home. I didn’t even have to order mine, since my new friend spoke up and got one for me when she ordered her own. New friends are amazing like that.

You may be familiar with this sauce (I’ve since spotted it at a grocery store, thus bursting my bubble that this was purely the restaurant’s own creation) but trying it at Hibachi was a first for me and Shane. If you’re out of the loop like us, it’s basically a mayo based sauce with a bit of a kick. And it’s delicious. As my new friend told me, she “puts that shit on everything.” I wonder if Red Hot would be proud she used their slogan?

Also of note: the pineapple sorbet that they serve at the end of the meal is definitely worth leaving some room in your belly for. It wasn’t too sugary sweet or overly fruity, but it was enough to give that little dessert touch to end the meal. I mean, it was no trip to the frozen yogurt place in Kent where the guys each made themselves three pound sundaes or anything like that, but it was definitely worth sticking around for after the to-go boxes were passed out.

I admit that this week it was nice to get away from the bar and grill train we’d been stuck on for a little bit now, and to try something different. The food was good, although my one gripe would be that I didn’t feel like there was a lot of meat in my meal. Next time I would go with a combination, like the chicken and shrimp or chicken and steak or something like that. What I boxed up to take home amounted to little more than basically fried rice and a few veggies, which won’t exactly make for an exciting leftover lunch.

It should be noted that Shane and Ted both finished their meals entirely, but Shane was incredibly uncomfortable on the drive home.

I definitely see us going back, although probably more for a celebration, special occasion of some sort, or maybe to take people from out of town or something like that. I don’t see it becoming a regular stop, either in our eating out mainstays or the WTGW order … unless, that is, we decide we want to give our new bffs some competition as regulars? That could prove to be an interesting endeavor. I’m not sure there’s enough yum yum sauce for that experience.

Picked by: Ted
Next pick: Shane




Hibachi Japan Menu, Reviews, Photos, Location and Info - Zomato

WTGW 3/16/16: Foster’s Tavern, Hinckley


Twas the night before St. Patrick’s Day, and we ended up at … well, not a Irish place. Because it’s not St. Patricks’s Day yet. Try to follow along here kids.

Although when I texted Ted the name of Shane’s pick for this week, his comment was “Fosters? Is that Australian for bar?” Good memory of 90’s alcohol commercials, Ted.

My comment back was that I just hoped it was American for “we have alcohol and good food.”

We really don’t ask for much. I mean, come on.

Anyway, as I mentioned it was Shane’s pick this week, so of course that explains why we’re back in his new favorite town of Hinckley. Because if any of us pick a place there I think he might challenge us to a duel over it, medieval times style. I will say that at least arriving in town during the daylight hours didn’t make it seem quite as scary as the last time we ventured there.Thanks, daylight savings time.

And as long as we’re checking items off the Shane “Must Have” checklist … we also think this place was a house at one time. Seriously, how does he find these places? Its like he plugs variables into a Google search: Is it a house? Is it in Hinckley? Does it get it somewhat questionable reviews? Awesome, I’ll pick it.

Amanda and Jerrid got there first, settled in at a table in the bar and ordered the fried mushrooms as an app. Before we even got there Jerrid was texting Shane pictures of the appetizer. Because it was like $7 for the app, which turned out to be like six mushrooms. Ok, maybe seven – at most. Let’s just say it filled a small appetizer plate, if that tells you anything. And for that price, it makes the mushrooms like a dollar a piece. Now I mean, I’m no vegetable expert or anything, but I’ve seen what a container of mushrooms sells for in the grocery store, and that’s a hell of a markup. Unless the breading made from shredded up $100 bills and gold shavings, which is highly doubtful.


So the first thing I noticed when we arrived at our table was that there was a beer cooler conveniently located directly behind our table – and, more appropriately, my seat at the table. Like an actual refrigerator sized, sliding glass cooler. That actually opened, was unlocked, and functioned as one of two working beer coolers for the bar. Two things about this: 1) seems an odd placement being that far away from the bartender, and 2) so, serve yourself, then? Score!

It's like having a drive thru inside the restaurant

It’s like having a drive thru inside the restaurant

OK, so the server actually did come over and take our beer orders. But at least she didn’t have far to go to bring them over to us. And FYI, Summer Shandy is out already, folks. ‘Tis the season.

Ted got the mussels as an app. Jerrid and Amanda immediately high-fived when he ordered, as they had talked amongst themselves when they saw mussels on the menu that that’s what Ted would choose.

I like that we’ve reached the point in our adventures that we’re running sideboards on the predictability of our menu choices.

Although if those are the rules we’re playing by then I’m slightly disappointed that no one cheered when Shane and I got the cheese sticks. I mean, come on. Something fried with cheese? It doesn’t get much easier than that.

Side note on the cheese sticks: they must use the same breading on those as the mushrooms, because that order was also $7 for like six sticks. I’m seeing a pattern here. Hmm.

Cheese sticks breaded in shaved gold?

Cheese sticks breaded in shaved gold?

The mussels were super garlicky. Like more so than the pizza at Brick Oven – which may now be the standard by which we rate all things garlic. You could smell the garlic on the mussels as the dish was being set on the table, and actually see the minced pieces of garlic in the sauce and over the shells. It was honestly a bit much for me – I tried two of them and couldn’t stomach any more.

Can we get some mussels with this garlic please?

Can we get some mussels with this garlic please?

Ted, on the other hand, loved them. He ate them up like he hadn’t touched food in about a week and a half. And then stacked the shells very neatly.

Mussels with a side of OCD please

Mussels with a side of OCD please

Shane – OK Rain Man, nice job.

But even though Ted was really the only one to consume more than two or four mussels, our vampire-safe status was solidified when the server came back to grab the (what she thought was empty) dish … and proceeded to tip it way too far to one side and cover the table in garlic juice. Because that creates an attractive smell. She apologized profusely while she cleaned it up … although my take on it was that really she just saved all of us from DUIs since if we were to get pulled over we’d certainly smell more of garlic than beer.

Once again, score.

Oh, hey, speaking of which … remember that whole how-great-would-it-be-to-just-help-yourself-to-the-beer-cooler thing? Well we joked about it to the server, and she was like “yeah, that’s fine, just let me know what you take.” Um, OK. Of course we took her up on that. Jerrid and I both took turns getting rounds out of the cooler throughout the course of the night.

There’s something about getting up from your seat and announcing “I’m getting another beer, anyone need anything?” as you place your hand on on the cooler door that just makes you feel right at home. In a bar. That used to be a house.


Shane and I both got burgers for our meals. The burgers at Foster’s can be either half pound or full pound patties, and they’re fresh made. The only difference in our orders was the toppings (lettuce, tomato, mushroom and swiss for me, and mushroom, onion and swiss for Shane) and the way we had them cooked (pink for him, not so pink for me). We were both impressed that our server managed to remember everything – correctly – without writing it down. Nice.

Because if you can't have garlic, onions are the next best thing

Because if you can’t have garlic, onions are the next best thing

Sorry, Ted, but all that cheese just looks delicious

Sorry, Ted, but all that cheese just looks delicious

We were definitely not disappointed, either. The burgers at Foster’s are great. They are definitely fresh made and cooked to order, as evidenced here:

Rare burger. Otherwise known as, could possibly still be alive.

Rare burger. Otherwise known as, could possibly still be alive.

Medium burger. Also known as, just a little more dead

Medium burger. Also known as, just a little more dead

We each got the half pound burgers, and each of them were huge. Which means I can’t even imagine what trying to eat the full pound burger that they offer must be like. I mean, beyond the obvious “well, imagine eating twice the burger you had in your hand.” … seriously, it’s like here’s your side of cow on a bun, enjoy? I have to imagine it’s probably something close to what we experienced at the Caddyshack Inn down the road a few weeks ago, that’s about the best I can come up with.

Hinckley – home of the massive hamburgers. Who says a town doesn’t need a tagline?

Amanda got the steak sandwich on the warm pretzel bun. She said the bun was what sold her on it, since she had actually just had steak for dinner the night before and wasn’t overly crazy about eating it again. Just goes to show you that pretzel buns are charming little m-fers.

You had me at "pretzel bun"

You had me at “pretzel bun”

In any case, at least it was good, so she didn’t regret her decision. The only bad part was that the charming little bun – in true pretzel fashion – actually had a touch too much salt on it. I looked over once and did a double take at her scraping giant pieces of salt off the top of her sandwich – which, if you can believe, is something that doesn’t happen so often at our table (shocker, right?), so it caught my attention. But other than that her meal was very tasty.

Jerrid and Ted both ordered the triple chicken sandwich. And of course we were all intrigued by the name, and had to discuss what exactly it was that could possibly make it “triple” chicken? Is it three chicken patties on one sandwich? Is it breaded in three times the amount of batter? (after experiencing the appetizer mathematics lesson from earlier in the evening, we already knew the answer to that one) Do they flip it three times before they know it’s done? WHAT??? TELL US?

The great Triple Chicken Mystery of 2016

The great Triple Chicken Mystery of 2016

Sadly, we still have no idea. The sandwiches came out looking like, well, pretty much any other chicken sandwich we’ve ever seen, anywhere. The guys said they were good, though. The chicken was thin, but moist. Which even further confuses the whole “triple” concept (triple moisture maybe? I give up) but whatever.

And BTW, I’d like to point out that there was no cheer for Ted on his sandwich order, because that was completely out of left field for him. I mean, when did he last order anything chicken … that wasn’t in wing form? Fish – check. Steak – check. Burgers – check. Pizza – check. But chicken? This is new.

Although it was still specified to be without cheese, so at least that was consistent. Whew.

Triple the chicken, no cheese

Triple the chicken, minus the cheese

After dinner – and our third round of “let’s open the cooler for more beer” – we got our arms twisted into ordering the Oreo cheesecake for dessert. Because, well, beer and sugar attract one another, I think. In any case, we didn’t regret our choice. First of all – while they weren’t LagerHead’s carrot cake sized pieces, they were still pretty ginormous. And second of all, well, they were just pretty damn delicious. The cook actually delivered the slices to the table herself, and mentioned when she dropped it off that she had made it earlier in the day. Well that’s good to hear. Because who wants two week old cheesecake? Am I right?

Why don't we order dessert more? Especially when it tastes like this?

Why don’t we order dessert more? Especially when it tastes like this?

It’s not every day we get a visit by the cook. Wait, hey – dammit, why didn’t we ask her about the chicken? Stupid delicious cheesecake and beers clouding our judgement. Argh!

Overall Foster’s is a pretty cool little place. It’s definitely “homey” on the inside (see what I did there?) – there are tables kind of tucked into corners, and under stairs, and wedged in next to coolers, and close to the bar … so I can only imagine when it gets crowded in there that it’s a bit snug. There is a whole other room – looks like they may have built on an addition on the one side, as an attempt to fix the whole space issue –  but that space is also, well, a bit boring. No TVs, no bar, no one else sitting over there – so they may want to work on jazzing that area up a bit more if they want to entice people to venture over there.

We all agreed that it was a tad on the pricey side, just given the environment – I mean, you can’t charge steakhouse prices in a dive bar atmosphere – at least the food is good and the people are nice.  did read some reviews that mentioned that the place is not fond of new people or “outsiders” – but fortunately we never experienced any bad service or side eye glances. Unless the real reason the cook came out was to check on how we were feeling after she spit in all of our food … but I’m thinking that was highly unlikely.












Picked by:  Shane

Drinks: Serve yourself beer is a fun concept. Definitely beats straining to see the taps behind the bar, or reading outdated menu listings.
Food: Avoid the appetizers and just order the main course. And if you figure out WTF makes the chicken “triple” please let us know.
Service: Some may say getting beer out of the cooler yourself means the servers are being lazy, but I give them kudos because we never waited for a drink. And bonus points to the server for allowing us to try the new “garlic heaven” perfume they must be debuting here.
Overall: I could definitely see us going back. Although being just down the street from the Caddyshack does create a conundrum. Shane might be on to something with this whole cornering the Hinckley market idea.

Next Pick: Steph
Foster's Tavern of Hinckley Menu, Reviews, Photos, Location and Info - Zomato

WTGW 9/9/15: Lager Head’s BBQ Smokehouse & Brewery, Medina


So, let’s just start this by saying that I’m not sure if it’s a blessing or a punishment that the places we really, really like are no where near our house.

Honestly, though, Lager Head’s is pretty much nowhere near anything. Except horses, large open spaces, and country roads that for once aren’t named “Granger.” This place is seriously like a farmland oasis of BBQ and beer, rising up out of the pastures and cornfields. But very well worth the find.

As the full name suggests, Lager Head’s has their own brewery – so you can expect a seasonally rotating list of craft beers. But they also have bottles of the domestics like Miller Lite and Budweiser, as well as some ciders. And also a full bar and a decent list of seasonal specialty mixed drinks.

I’m sure you’re already seeing why we wish this place was, like, next door to us.

We sat in the bar (duh) and after taking a few minutes to digest the drink menus opted for pretty much going all over the board in our selections. Amanda played it safe and stuck to bottles of Woodchuck Cider. Ted tried a tall High Five IPA, later switching to a short glass of the Bed Head Red. Shane and I chose off of the specialty drink menu, with Shane taking the Southern Tea (described as their version of a Long Island Iced Tea), while I went with the Ginger Hive Five Shandy. My drink was interesting, you could definitely taste the ginger but then the bitters come in on the end and smack you.

Shane’s comment on his drink was just “it’s fucking delicious.”

When it comes in a mason jar, you know it means business

When it comes in a mason jar, you know it means business

Just be forewarned, though, that the prices are not on the drink menus. Ted ended up putting out $14 for that first tall beer, and each of our drinks were like $7. Not saying it wasn’t worth it, but just be warned.

Our server was outstanding. His name was Zach (although Shane swore he heard “Brandon” somehow?? Because we can all see how they’re similar). In any case, he was extremely knowledgeable. When we outed ourselves as virgins to the place, he made a point to tell us how much he loved it there, that it’s one of the best places he’s ever worked (and he said that he’s “worked in a lot of steakhouses”) and that the training program was wonderful. And it obviously worked, because anything we asked him about he had a great response for. You honestly have to love a server who can give honest recommendations and truly tell you about the food instead of just giving the blanket “yeah that’s really good” or “well if you like lettuce then you should probably order a salad” kind of responses.

Now, granted, I will say that Zach’s answer to a lot of “how is the …” questions did come in some form of “really good, one of the best I’ve ever had” – but we didn’t think he was just telling us that to get us to order it, he actually meant it. We actually asked him at one point what he didn’t like there because then we’d know honestly what not to order.

(And just FYI, that would be the fish, the cajun chicken pasta, and basically any salad – because, well, he prefers meat to vegetables if given the choice. So there’s that.)

For an appetizer we chose pretzel sticks. Somewhat hastily, I might add, because we were definitely disappointed later on when Zach was talking about different things on the menu and mentioned something called Boars Tails, which just sounded unique and, quite honestly, amazing. Damn us for gravitating to our safety net pretzel sticks. But at least they were tasty, so while we were disappointed at not trying something new, at least we did like what we got. The sauces were especially delicious. I liked the bier cheese the best, while Shane preferred the spicy mustard.

And this is why we’re married folks. Balance.

His & hers sauces

His & hers sauces

For meals, Ted continued his trend of trying out the “Wednesday special,” and opted for the half chicken dinner. He also got a sampler of the ribs. Because, well, when you’re in a BBQ place it’s almost expected I guess. He said everything was outstanding. And that the only part he couldn’t beleive was that he still watned to eat more after he was done, given what he had just ate.

BBQ heaven

BBQ heaven

Shane got the sampler platter, after hearing Zach describe it and asking him if it would be enough for him to just eat himself as a meal (it’s technically on the appetizer menu). It wasn’t, FYI, but that could be because – well – you’ve seen the caliber of food that man puts away on most WTGW outings. A little bit of ribs, brisket, pulled pork and chicken wings (so meat, with three sides of meat) actually is an appetizer in comparison to his usual order of a burger and wings. Or an entire cafeteria tray sized pizza. I mean, come on.

But just because it didn’t fill him up didn’t mean he left unhappy. He said it was all delicious. The wings in particular were very good, made so by the hot sauce they were bathed in. He actually saved those for last after sampling the sauce. Also, note that when we talk about wings, these are the actual wings of the chicken. Like the kind you usually see in fried chicken baskets. Buffalo got nothing on these babies.

Plate o' meat

Plate o’ meat


Amanda got the brisket sandwich, which was delicious but huge. She also loved the house BBQ sauce, found in bottles on the tables, and doused her sandwich in it. I got the lager melt, which was essentially Amanda’s sandwich but with mushrooms, onions and cheese sauce. It was good but messy – especially after I also added the house BBQ sauce. I had to eat it with a fork, since there was no way I could even begin to think about picking it up.

Are those gang signs in the background?

Are those gang signs in the background?

Look, no deep fried food!

Look, no deep fried food!

I tried to go a tad bit healthier and got the veggies as a side … which was immediately negated by also ordering a side of cornbread. Hey, corn = vegetable, right? Yeah, not in that form. I swear that small cake of cornbread weighed more than a full large mug of beer. Or a small dog.

So that backfired.


But, hey, speaking of cake – and since the guys were still hungry after their meals of meat – they actually took Zach up on his offer when he came over asking if anyone wanted dessert. Maybe regrettably so. Before I tell you what they ordered, I’m just going to put this here.

Seriously. It's like David and Goliath.

Seriously. It’s like David and Goliath.

What in the actual hell.

So, yeah, that would be a slice of the malted chocolate caramel pie on the right (ordered by Shane), dwarfed in the shadow of the GIGANTIC SLICE OF CARROT CAKE on the left (ordered by Ted). Now, we all know how much Ted loves carrot cake, evidenced by our visits to both Blue Rock and Gasoline Alley. And to be fair, Zach warned him that the slice was “massive.” But we were in no way prepared for the monstrosity that arrived on the table.

How many carrots were harmed in the making of this cake?

How many carrots were harmed in the making of this cake?

For real.

For real.

Even with Amanda and Shane helping – I only picked at he frosting since I don’t actually like carrot cake – Ted still had enough left over when he threw in the towel to warrant a take home box.

This is what Ted took home. You know, otherwise known as a normal sized slice of cake.

This is what Ted took home. You know, otherwise known as a normal sized slice of cake.

I mean, don’t get me wrong, it was all very good. Obviously. But wow. I mean, how big is the cake that that thing was born from? The size of our table? How do you even make something that gigantic? Is Andre the Giant back in the kitchen crafting baked goods for people his size? Seriously.

All in all, Lager Head’s is a must visit. And revisit. Ted hit a home run with this one, although it didn’t stop us from reminding him about the Gus’s Chalet Incident for the 8 billionth time. But you’ll have that with this group. I definitely see us going back, especially since we took special note of the Saturday prime rib special, which Zach noted is so popular that it usually sells out withing 30-45 minutes of offering (dinner specials on Saturdays begin at 5:00). I see an afternoon of college football capped off with prime rib dinners in our near future. If any of you all beat us to a table – and don’t let us join you as a thank you for the recommendation – we’re going to have words.







Shane, with the super rare Tebow Stamp of Approval

Shane, with the super rare Tebow Stamp of Approval


Picked by:  Ted

Drinks:  Would like to try the beers, although they didn’t have anything on the fall seasonal list that I was crazy about. I had seen a few online that I thought I would like to try, but they didn’t have them on tap anymore. Stupid fall. 
Delicious. Although vegetarians probably should just keep driving. I mean, I saw salads on the menu – but who goes to a BBQ restaurant for salad? Really.
Service: Outstanding. It’s refreshing to meet a server who has actually sampled most of the menu, instead of just sight judging what they deliver on plates to other customers. And he had a personality to boot. I feel like we discovered a rarity here.
Overall: Yes. I don’t see myself as a “living in the extreme farmland country” kind of girl, but I kind of think if the house next door to this place came on the market, we might have to seriously consider buying it, just to be near this place every day.

Next Pick:  Shane

Lagerheads Smokehouse & Brewery Menu, Reviews, Photos, Location and Info - Zomato

WTGW 4/2/14: Gus’ Chalet, Akron


Once upon a time, when we were very first starting out on on WTGW adventures and long before we ever started this little blog (so last summer, to be exact), we paid a visit to a little place in Akron called the Ido Lounge. That place has lived in infamy all these months later, not because it was the best place we’d ever been to … but because it was hands down the very worst of our WTGW adventures. Aside from paying $5 for a had-to-be-less-than-12-oz mug of beer (and not realizing this until we got the bills at the end of the night, because apparently our invisible ink decoder rings didn’t work on these menus), the service was sketchy at best and the atmosphere was more “night at the senior center” than “fun Wednesday.”

Now, I mention this only because … ladies and gentlemen … as of this week’s WTGW, the Ido Lounge has been overthrown from its last place slot.

To be fair, we probably should have considered the name of the place somewhat of a warning sign that we were getting into dangerous territory. And it should be known that from here on out, any place with the name “Chalet” in the title is hereby considered exempt from consideration.

This was Ted’s pick, and he actually called an audible since his initial pick was Beef O’Brady’s in Stow – which Amanda, Shane and myself had already been to at one point in time or another, but we were grandfathering in simply because we all know its a rarity that Ted is the one person out of the group who actually hasn’t been somewhere. But since none of us were really all that impressed with that place, he decided to go ahead with this pick instead.

Let’s just say I think we all would’ve eaten at Beef O’Brady’s for a week straight before we’d ever set foot in Gus’ again.

This place is straight out of 1956. Which probably was when it was built, and when all of the current staff started working there. And therein lies the problem: nothing, and I mean NOTHING, has changed since that time. I should’ve taken some pictures so we would have evidence of this … but I was afraid that the time warp vacuum we were in might just cause my iPhone camera to self destruct.

And not to say that the staff wasn’t pleasant. They were very nice … in that same way that stopping by your grandma’s and having her serve you up a dinner made from the canned goods she’s been saving up in her basement in case of the apocalypse is nice. It’s that kind of comfortable.

I think we all knew we were in trouble when we walked in and realized within seconds that we were clearly the youngest people in the place. You could comfortably fit at least a generation or two between our group and who we thought to be the youngest people in the place – and, despite our love of weeknight beers and occasional over indulgences, we have to admit that we aren’t exactly spring chickens ourselves. So that should give you a pretty good idea of what we’re dealing with here. Shane later referred to the Gus’ as “the place where Cocoon was filmed.” Again, just trying to give you a good visual reference.

Even the hostess kind of looked us up and down when we first walked in, like she knew we couldn’t possibly be in the right place. And then when she realized we were the ones with reservations, I think that was a dead giveaway that we were first-and-likely-only timers. PS – while I give Gus’ kudos for having a website, they may want to update it to let people know that reservations are really, really not necessary. Really. At all.


So where do I even begin here when it comes to our orders? I guess alcohol – always start with alcohol, right? I think that was especially our group’s thought when we realized we were past the “too late to bail out now” portion of the evening and were going to have to suffer through this one.

I think Ted knew he was in trouble when the server got all the way through the beer list and it was primarily things ending in the word “lite.” Turns out the only dark beer available was Guinness. In a bottle. OK. The rest of us went with the standard Miller Lite. And I have to think none of use would’ve really been that surprised if the server had come back with beers in packaging resembling the “throwback” cans they’re touting now … except they would really be from that era. That didn’t happen – but I have to there’s a strong possibility those cans do exist somewhere in that establishment.

As far as our entrees, Ted ordered the filet with mashed potatoes, Amanda had the chicken parm, Shane had eggplant parm and I had salmon with baked potato. I don’t really have much of anything to say about any of those things. They were edible, but nothing special.

Now the appetizers, however …

Let me preface this by saying that we didn’t actually order the appetizers. And when the server brought them over I can’t even imagine the confused looks on our faces. I think Amanda was the first one to whisper “did we order these? did she get the wrong table?” as the server walked away – but we were all thinking it. Turns out that Gus’ offers these free “house appetizers” with every meal. Let this just be a lesson to you that the words “free isn’t always better” have never rang truer than at this place.

So what was this exactly?

1.) Raw carrots and celery. OK, this was edible. Can’t really screw that up.

2.) Sauerkraut balls. Again, not horrible. Deep frying anything pretty much always makes it at least tolerable.


3.) Some sort of “bean salad.” You know, like potato salad. Except with beans. And straight mayo. Together. As the only ingredients. Also, word to the wise, the bean salad is NOT sweet. Just ask Shane, whose pondering aloud as the spoon was on its way to his mouth, “is it sweet?” nearly choked all of us as he quickly answered himself with a resounding “nope” as soon as it hit his tongue.

4.) (and here’s where it really gets good … and by good I mean downright strange …) Something we can only describe as “tarter toast.” Seriously. It was triangles of  toast with tarter sauce on them. And then baked. Which, jokes on us, because presenting it like this made it look deceptively like melted cheese. So we assumed it was cheesy garlic bread. But definitely wasn’t. At all. Again, head our warning here. We suffer so you don’t have to.

And I can already tell this particular item will be the punchline of many jokes within our group for a very long time.

So basically, to summarize, the “house appetizers” are in essence foods assembled by a drunk person with the munchies and very little food in their house. You could probably get the same items by rolling a few miles to the east and hitting a frat house on the KSU campus. Just sayin.

So, yeah, that pretty much sums up our night at Gus’. We didn’t even stay for another round of drinks after dinner – well, a) because they were probably ready to close the place down, considering it was all of 8PM and I’m sure their dinner rush happens at about 4:30, and b) because we were all bursting by this point with jokes about the place, but couldn’t say anything at the table because it was so quiet in there and we already felt like we were being watched since we were super young newbies. Kind of like being at the kids table at your grandparent’s house. Although one side note, we observed – through the silence – that the background music in the dining room was a blend of country and Top 40. I guess the elders love them some Taylor Swift.

Because it was only 8PM when we left – and because we had to redeem the evening somehow – we ended the evening with drinks at our old faithful, Johnny J’s in the Valley. Summer shandy is back on tap kids. Bring on the patio weather.


Picked by:  Ted
Drinks: What did they serve at bars in 1956? Because that’s pretty much what they probably still have here.
Two words: tartar toast. Knowing that comes free with every meal kind of shapes the way you think about the place as a whole.
Service: Everyone was pleasant, and things were served in a timely fashion. By someone who could’ve been my grandmother.
Overall: The next time any of us see the inside of this place, we better be on the other side of the 70 year mark. And even then it’s debatable.

Next Pick: Shane

Gus's Chalet on Urbanspoon