WTGW 8/22/18: Lock 15 Brewing Company, Akron

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There are two types of people in this world: those who rush out to see a movie the first weekend it’s open, even though it means fighting crowds and sitting in an extremely full theater … and those who avoid that situation like the plague, even if it means usually forgetting the movie exists until well after its hit the 2nd year of availability on Netflix.

I fall into the latter category. I’m not one to flock to the latest thing just because it’s the latest thing, or to rush through the open doors of a new restaurant/bar/store five minutes after they’re unlocked for the first time.

Which makes perfect sense as to why we’re here at Lock 15 Brewing Company on only the second day of its existence. And that it was my choice.

See also: things I vow to never do again, because clearly the universe was trying to punish me for this decision this time around.

More on that later.

So Lock 15 Brewing Company is a brand new space located in the newly renovated Cascade Lofts building, just on the edge of downtown Akron. I’d been watching the space’s social media accounts, which I thought had hinted to the opening actually being earlier this summer. I’m not sure exactly why, but it seems this was instead pushed back to the end of August. Technically still summer, although closer to “end of” than “early in.”

I hesitated on the pick when I looked online and noticed that their online reservation system showed no openings for private tables between 7 – 7:30PM. But knowing that they had several “common tables” (read: long tables you might end up sharing with other guests) I wasn’t overly concerned that we wouldn’t find a place to seat ourselves. Also, reservations are a bit taboo in this group anyway. We all remember the last time we tried making one of those, only to end up eating tarter toast and not-sweet bean salad in a room that clearly was not going to be standing room only.

So, yeah, I’m not sure if they only take four reservations per half hour time slot, or if literally all of those people who made online reservations ditched out at the last minute, but we had zero problem getting a table when we walked in reservation-less at a little before 7PM. Because the place is one big open room and we could clearly see the door and any line that did or didn’t form at the entrance area, I can also tell you that the time periods of 7:30 and 8:00 would’ve been free of any mad rush for seating as well.

The place itself is pretty nice. You can definitely tell they put some money into the renovations and the decor of the space. Which apparently they are trying to get back via the cost of food. Snacks and starters range from $7 – $13 – with  wings being among the most expensive item on the section. Hmmm, not our typical ballpark, but OK. Sandwiches are in the $15 average range. The dinners actually seemed surprisingly low in comparison, with most running around the same price or just a little more than most of the sandwiches.

The menu is also pretty much what our group would consider to be “fancy,” especially when served in combination with beer. I mean, they have the staples like burgers and salads, but they throw you off with culinary vocabulary like “spent grain bun,” “Vegan brioche bun,” and “pork belly croutons.” In particular the Arugula Goat Cheese Toast Salad sounds like something my fried-food-loving body would run screaming in the opposite direction of, but whatevs. But then they also have highly intriguing – read: sounds less healthy – things like a Pork Belly BLT, Ghost Pepper Mac and Cheese, and Nashville Hot Chicken. Huh.

But let’s start with the beers.

Horray for beer!

I got the Hefe, IPA for Jason, Porter for Shane, Pilsner for Cassi … and nothing for Ted, who had a work event this evening, but didn’t tell us until like 5:00 so we couldn’t make alternative revisit arrangements. Bad Ted.

Apparently they also have flights of beer, so you can try samples of the different offerings before you commit to a giant 16oz glass of something that maybe tastes like burnt coffee and motor oil. But we weren’t aware of this until we saw one getting carried away from the bar to a neighboring table. File that under: things we wish they had advertised in some way.

Of course, on the night I leave my “telepathy for beginners” manual at home. Never fails.

For apps, Cassi and Jason got the nachos, while Shane and I opted to carb load with a giant pretzel.

Chippy nachos

Proof that looks can be deceiving

The nachos ended up being the winner here. Wait, what? How is that possible? I mean, did you not see the photo?

Yeah, well, let’s just call this pretzel the appetizer equivalent of that person across the bar who you think is totally hot until they walk over and open their mouth to reveal an IQ that gerbils would be embarrassed about.

At first sight it looks amazing. But then you take a bite, and realize it’s drier than pool towels left out in the sun all day, with about as much flavor. It’s like eating a loaf of bread made entirely of heel slices.

Let that thought sink in a little bit.

The cheese and mustard dipping sauces might’ve helped … had they given us a larger portion. You can’t baste a turkey with an eyedropper, but thanks for trying.

I mean, come on. WTF are we supposed to do with this?

Meanwhile the nachos were actually made from potato chips instead of tortilla chips, and had tons of toppings. #appetizerenvy

I’d like to say things improved for us from this point, but I don’t want to lie to you. I think I’m safe to say that the nachos were the highlight of the evening. Getting our apps and drinks was definitely the epitome of our service for the night, because after that it seemed to take longer and longer for our server to appear anywhere close to the proximity of our table. And, again, the place is one giant room, so we would’ve seen if she had been busy with tables on the other side of the space or something like that. But no, she just would seemingly get kidnapped into the back for like 19 minutes out of every 20. Because that’s helpful.

In any case, I guess it’s good that we were done with the appetizers before she even took our meal orders, because there was no way all of that food would’ve fit along with the app plates. As it was the meals for four people barely left us with any table space to set our drinks.

If it looks like we’re sitting on each other’s laps … well we almost are

Shane and Jason both ordered burgers. I know you’re shocked about that. Shane got the Black and Blue burger, while Jason opted for the Lock 15.

It looks like a breakfast sandwich

Filed under ultra-messy

I tried to order the chili … but was informed they were all out. On day two?  Either that was the crowd favorite on the official opening the night before, or maybe cheese and mustard aren’t the only things that are portion sized into eyedroppers around here.

So I got the pork belly BLT instead.

FYI, bread with holes in it should not be used to contain items that spew grease

Cassi ordered the hush puppies. And then sat and watched us start to eat our food, since apparently there was also a run on those early in the restaurant’s short lifespan, as she was informed as our food was being delivered that hers would take a bit longer due to just having been started.

I would say something to the effect of letting us know that not long after we ordered would’ve been helpful, but let’s just say that by this point we were just thrilled that someone who worked there came out of hiding long enough to even approach our table and deliver most of the meal. Be very still and don’t scare them away too quickly.

How long does it really take to make this many hush puppies?

All of us were genuinely disappointed in the food. It arrived looking great, but when you tasted it … well … it just didn’t overwhelm any of us. Shane said his burger was just OK, but nothing special that he would feel the need to return for. Cassi said the hush puppies might’ve been better with a different breading, but that in their current state they just don’t have much flavor. Seems to be a theme here with things of the carb-laden variety,

Meanwhile I was channeling Cassi’s pizza experience of a few months ago with a mushy bottomed sandwich. I blame poor bread choice on this one. Seems to me something sturdier than holey sour dough might be in order when you’re dealing with a pork product, no?

The items making up the “T” portion of my sandwich were also weird. I don’t have a better word to describe them than that. Weird. Take that as you will.

The consensus seemed to be that the giant pretzel should really just be the mascot of the entire menu. Looks great when it arrives, but they need to learn to deliver the taste to the table as well.

(Side note, if you pull up Lock 15’s menu online, the photo at the top is that of the pretzel. Which made me giggle, because while I didn’t notice that until after I wrote this review, clearly we’re on to something here.)

In any case, the non-flavorful food is a real shame, because we had high hopes for this place. The space is great – and will be made even better once the outdoor patio opens, since we could see where it’s intended to be and were slightly jealous we couldn’t be seated there already. It’s also nice to see a local brewery with a full bar to offer for those who aren’t in the mood to for gluten heavy drinks. I do think overall it still has potential, but that there are definitely some kinks that need to be worked out.

One of which is this:

I don’t imagine these can be re-used

If you’re going to seat people in close quarters and give them cold glasses of beer, I hope either there’s a large line item on the budget for reams of paper, or part of your staff also moonlights at the local Kinko’s. As Cassi stated when she pointed this debacle out: “that will never work.”

Oh – and you’re going to have to go another week without our smiling faces, since we once again forgot to take photos before we left the restaurant. And we’ve learned that dark parking lots are not the venue for this either. I think we’re all still having nightmares about the last time we tried this

 

 

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WTGW 12/20/17: George’s Lounge, Canton

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You know you’re officially part of the WTGW group when you get an official pick. Welcome aboard, Cassi!

The first one is always the most intimidating, because, well, us. I mean, I think there might be a photo of us next to the word ruthless in the dictionary. We get it.

But I have to say Cassi did well with her first pick. I personally was impressed straight off with the fact that she found a place I had never even heard of before. Like hadn’t even crossed my radar. And I keep a damn LIST of places for future reference. Yeah, I’m THAT guy. I know.

Although maybe this one fell to the side because the name had “Lounge” in the title. That’s right up there with “Chalet” on the list of names that probably are frequented by an age group a few demographic rungs above ours.

Fortunately for us, though, George and Gus don’t seem to have the same clientele. I mean, yes, there were older people in attendance. But also much younger than us as well. And businessmen, and guys who could’ve been bikers, and groups of millenials, and date nights … pretty much any group of people you can think of were cycled in and out of this place in the time that we were there. It was quite the interesting group of people under one roof, to say the least.

I think we probably fell under the title of “newbies” to anyone (else) looking to label people that evening, since we walked in and were obviously clueless about how things worked at George’s. Now, to our credit, it’s more than a tad confusing. Let’s do a re-enactment, shall we?

So you walk in the door and basically smack directly into the person unlucky enough to be seated at the bar with their back to the door. Hi, random stranger, nice to meet you. But while their seating location might be unfortunate, the fact that they even have a seat at all is pure luck. Because – as we found out after some awkward loitering and finally the pity of a server who noticed our huddling uncomfortably in a corner at the back and gave us the lowdown – the place is seat yourself, although no sign or person will tell you that right off. The bar is also about the size of my living room, so “seating yourself” becomes a bit of an Olympic sport when you have about 25 barstools and a handful of tables to choose from. There was a strange little back room, too, that Cassi peeked into … but it appeared to be consumed with large groups and someone I believe might’ve been squatting on all of the remaining tables for his friends who were supposedly showing up eventually. Helpful.

I think you could seriously sell “seat at George’s Tavern” online via Facebook Marketplace and make a boatload of money.

Luck smiled on us, though, as we spotted two open seats at the back of the bar … and just as we were about to at least grab those while we scoped out access to a booth (read: stared awkwardly at anyone who looked like they may leave soon), the guys to the right of those two bar seats offered up that they were about to leave and we were welcome to steal their two seats as well. Score.

Obviously they hadn’t thought about that Facebook Marketplace thing yet. You can thank me later, previously kind gentlemen.

The first thing we noticed was that the beer list was rather impressive. Like where are you keeping all of these beers when the place barely holds seating for as many people as there are names on this list?

It’s also divided into sections – $2, $3, $4 and $5 options. Beautiful. Thank you for making this easy.

Well, for us anyway. Cassi and I each chose a Ciderboys cider that we’d both had before and liked. Shane continued his Hamm’s kick (hey, $2!). Ted tried to order something that – according to the bartender – the computer said there should’ve been five left of, but then when she checked the cooler they weren’t there. Whoops. Maybe they found an open booth and were holding it down for future drinkers of their kind.

Undeterred, Ted discovered some milk stout from North High Brewery that looked appetizing, so he went with that. And then changed up to something else completely different for the next round, so I guess that tells you what he thought of that first one.

This week’s food theme seems to be “great minds think alike,” as we all ordered some variation of the same thing it seemed. Starting with apps: Shane and I got the jalapeno cheese poppers, while Cassi got the pepperoni ones.

Ted got pretzel bites, because, well, they don’t contain cheese. Although in a nasty twist of fate, they did come with a cheese dip … which Ted didn’t discover until he dipped a pretzel bite into it and smelled it, then determined it was his nemesis, cheese.

Shane was nice enough to take that one off his hands. What a friend. Of course with this group it’s probably less about friendship and more about not wasting food, especially if it tastes good.

I was a little skeptical of the poppers when they arrived, since they more resembled a Stromboli than the typical jalapenos or bread filled with cream cheese or regular cheese and pepperoni. If they hadn’t said “poppers” when they set them down in front of us I might’ve thought they got the wrong seats.

Dear poppers: you’ve changed since our last meeting

I think someone needs to get the menu writers a dictionary

Although after tasting them I don’t care if they had made them look like a plate of spaghetti, I would eat them without question.  They were that good. Ours came with ranch to dip in, and it was also some of the best ranch I’ve ever tried. I mean, I know that’s not saying much considering I don’t typically eat ranch dip in the first place so the competition isn’t fierce in that category. Whatevs. Maybe the fact that I was eating it at all was the bigger compliment.

Close-call-cheese-incident aside, Ted liked his pretzels. He was also a bit worried when they arrived, since in the “appetizer costume contest” that seemed to be going on here they chose “little deep fried balls of grease” as their cover. Interesting. But they turned out to be really good.

Do they bread the pretzels before they cook them? Do they not realize pretzels are … um … bread??

For dinner it was burgers all around. Fingers crossed I get these picutres in the right order.

Ted got the Spicy Jorge – minus the pepper jack cheese, of course. So maybe it should be renamed the “semi-spicy Jorge” then? Because that really just left some salsa and jalapenos for toppings. Although by his account the jalapenos more than made up for the lack of spicy cheese, since they were definitely of the extra-kick variety. Maybe they used the extra special “we hate cheese so don’t put it on my burger” jar for him.

That’s a lot of toppings in one little boat

Cassi got the Wednesday special burger, which I have no idea now what toppings that included, but do remember that when the server mentioned it to us it sounded pretty good. So there’s that.

No, that’s not mold on Cassi’s bun. It’s the glow from the cooler light behind us. Honestly.

She said it was good. The jalapeno jam that came with it as a spread was super hot, but also super tasty.

Side note: I think this may be the most I’ve used the word “jalapeno” in one post. Hmm.

I made my own burger, using the grass fed beef, ciabatta bread, mozzerella, bacon and mushrooms, with a garlic aioli as a spread. No jalapenos, sorry. But I just felt the need to type the word one more time.

Evil little cup of delicious-sounding condiments. And ditto from Cassi’s burger on the green hue

It was OK. For “medium” it was very, very pink on the inside. Like if I get sick before this post goes up, someone may want to pay George a little visit. Just saying. But the burger itself was still good.

Now the garlic aioli that I thought would be delicious and that I slathered my bun with … well that pretty much made it inedible. I eventually just picked out the burger and ate that – which made me sad because it meant I had to abandon the ciabatta (i.e. my favorite bread and my main reason for making my own burger, as the pre-made options that I liked didn’t come on ciabatta) virtually untouched save for a few bites.

Insert sad face here.

Shane got the Gorgeous George, which is two patties on a regular bun with a fried egg, bacon, sautéed mushrooms and onions.

I know this one is Shane’s because of the Hamm’s in the background

Now, prior to his meal being set down in front of him we were discussing the George’s Challenge, which is three of those sandwiches, along with a full basket of fries and a milkshake. And you have to eat it in 60 minutes.

Shane, inspecting his one sandwich when it arrived: “Those patties are thin, I could add one more.”
Me, not wanting to burst his bubble but knowing he was wrong: “Uh, it’s not three of those patties, it’s three of this same full sandwich. Like six patties, six buns, and all the toppings three times.”

Thus followed a somewhat lengthy discussion of both me and the bartender trying to convince him I was right. Because, well, I was.

Needless to say he didn’t try it. All of us and our health insurance provider appreciate that decision.

Instead we were treated to the show that was Shane trying to eat that giant burger without any utensils of any kind. Namely a knife. Now all of us rational people get that obviously he could’ve asked for one (I mean, I asked for a fork, and lo and behold it arrived) but I guess that was too difficult. More difficult than trying to pick the burger up and eat it on its own? Seems that way. Because he instead basically ate the one patty with the top bun and the other with the bottom bun like two different sandwiches.

He said it was OK, but the burger patties themselves didn’t have much taste. Maybe you have to eat them together to get the full effect? Just a thought.

Our group had mixed feelings on – of all things – the fries. I know they usually don’t get much play in our postings – typical side dish choice, and really, how often does a place really screw up fries?

Well, for Cassi, they didn’t. She got the regular fries “old fashioned sea salt” fries. They were large cut, seasoned well with salt, and tasty. She choose wisely.

The rest of us got the “fancy fries” and chose the “Italian festival” style, which were topped with balsalmic vinegar, garlic and parm cheese. Sounds good, right?

“Sounds” is the operative word there. Well, the guys will tell you they tasted that way as well, but I was less than thrilled. I thought the balsalmic was overwhelming. Like let’s go easy here, I don’t need an entire bottle on my order. Plus I don’t particularly enjoy soggy things, which is what toasted potatoes basically become after a few minutes of any sort of liquid sits on them. See also: why those tiny ketchup containers were invented.

(BTW, if you’re confused by any of our burgers or what these strange things called “fancy fries” really are, there are handy little illustrations on their website you might want to check out. Why don’t all places have picture menus?)

Because Ted apparently felt the need to try all the alcohol this week, he ended the night ordering one of the alcoholic milkshakes – the strawberry, which he didn’t remember what the menu said was in it after he ordered, but it sounded good. And hey, it’s alcohol, so who really cares about the specifics, right?

The server who brought it out was incredibly surprised when he came to drop it off and Ted was the one to claim it. He immediately looked to us girls, and Ted raises his hand and says “it’s mine!” That alone was worth the price.

Overall, George’s is a cute little place, with emphasis on little. The setup reminded me of kind of a step back in time to when places were just bars and didn’t serve food – so you really only needed enough seats for the town alcoholics. The whole no windows thing kind of lends to that effect also, but whatever. We noticed there’s a space up front presumably for live bands, although I can’t even imagine that noise level in this little space. You can tell this place has probably been a neighborhood bar for about forever, and at some point they had to add food in order to keep the doors open. And then once the secret got out that they had decent burgers it became a pretty hot little spot in the downtown Canton area. Now we all admitted that we’re a little ruined on burgers after the Akron adventure of a few weeks ago, so we may not be able to properly rate any others for a bit … but these would definitely rate a revisit if we ever found ourselves back in downtown Canton and needed some good bar food.

Picked by: Cassi

Cassi

Steph

Shane

Ted

George's Lounge Menu, Reviews, Photos, Location and Info - Zomato

 

WTGW 9/27/17: John’s Bar & Grille, Canton

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I didn’t have a lot of time to do my usual scan of all of the review sites prior to picking a place this week, so I was taking a bit of a leap of faith by choosing John’s Bar. Of course after last week’s limited menu fiasco I figured I couldn’t really do so bad, right?

Eh, not so fast. I started to rethink that philosophy pretty much as soon as we walked into this place, and were hit by the smell of … well, the only way to describe it is “old people” Did we get the door to the nursing home instead? Is John’s Bar really just John’s house and he’s been inviting people over for 80 years?

It was also super quiet, even in the bar area. Another indication that we could easily be the youngest people in the place by a good many decades. I was beginning to get nervous that we were on the level of a certain place that starts with a “G” and we try to avoid naming anymore.

Redemption came in the form of a giant list of craft beers. Whew. At least Ted was happy. He got something so dark that later there was a debate about whether a bug had fallen into his drink … and we couldn’t say for certain if it had or not.

Shane, coming off a weekend where he overindulged in that same substance (minus the potential extra protein from bugs), not so much. He went with a Captain and ginger ale. And later switched to my drink of choice, the ginger peach mule, once he relized mine was yummy and that his mixed drink came in a glass clearly made for people with smaller liver capacity.

Our server started out impressing us when she announced she would bring us some waters while we perused the drink menus … and then, noting the crestfalled looks on our faces, announced “screw water, let’s get the drinks in.” That’s the spirit. And she brought the alcohol out BEFORE the waters, another smart move. Although I messed with her when she dropped the waters off by saying “well FINALLY, there’s those waters we’ve been waiting for” – which made her laugh.

Clearly our alcoholism is worn on our sleeves.

It seemed for a bit that this place had Ted written all over it – first the craft beers, then, on the app menu: steak on a stick. Because we all know Ted loves a meat lollipop.

Wait, that sounds bad.

It took us a hot minute to decide on orders. Because that’s what happens when you have a full menu and not two items like last week.

FYI, that probably won’t get old for a while, so you should probably get used to those jokes now.

Shane and I got the chips and dip for an app.

More dip than chips. Well done

It was good, we were impressed with the fact that they give you more than enough dip for the chips – and we’re generous with our dipping, but still had some left over. The dip had really good flavor to it, but some of the chips were soggy and could’ve been cooked longer.

Cassi got the beer cheese and pretzels. She said it was OK. The pretzels were basically the kind you can buy in a box at the grocery store and microwave for 90 seconds after wetting them down and spreading salt on them. For a place that touts making their own pizza dough that seemed a little odd, no?

These took a little longer than 90 seconds to cook

Ted opted for the calamari with peppers. Which unexpectedly came with cheese baked on top – that’s new, and of course cheese-hater Ted was overly thrilled. It was a fun game watching him scrape that off with each bite.

Never thought to ask for no cheese

But he liked it nonetheless. He said it was spicy and the peppers were especially tasty.

Also noted that there were more items in Ted’s calamari than there were on the entire menu last week. Welcome to the new Gus’s joke. See, I told you this won’t get old for a bit

Shane was less amused than all of us. Clearly.

Speaking of Shane, he had ordered wings as part of his meal, and those were also delivered along with the apps, which of course he wasn’t complaining about. Until he tried them, and proclaimed them the saltiest wings he’d ever eaten. Like saltier than the “salt and vinegar flavored wings he occasionally gets at other wing places. Like he may as well have just dipped his finger in a salt shaker and sucked on that instead.

The high blood pressure special

Mmmmm.

Good thing he had that tiny glass of a mixed drink – and no sign of the server for what seemed like an eternity. It’s like the perfect storm of thirst.

Of course I made fun of Shane when he was complaining about having no drink … as there actually was a full mason jar of water sitting in front of him, that just wasn’t what he wanted to drink. That came back to bite me later, when both Cassi and I ordered round two of our drinks … and hers arrived while mine didn’t. For a very long time. Alcoholic karma.

Shane got a pizza as the rest of his meal, which came with a side salad. Shane’s word for the salad was “mushy.” That’s a new one. And the worst part was that he was actually looking forward to that salad – which may be a first, especially when this wasn’t even at a time when he’s being “healthy Shane.” And then it was disappointing that it was so awful.

Mmm, wilted lettuce. My favorite

Cassi and I each got the “Big John” angus burgers. Which didn’t seem all that big when they actually arrived. Interesting. They were also missing cheese. I guess maybe Ted’s request of no cheese translated to all of us? Yeah, no. The server took them back, and they added cheese to the burgers … and stuck the plates under a hot lamp to melt it. Which kind of ruined the burger by making it more well done and dry, and the bread taste weird. I didn’t eat the bread at all, which if you’ve been following along here you know is something you hardly ever hear from me.

Looks great until you lift the lid and notice it’s missing cheese

Ditto

But at least the fries – which were lukewarm to begin with – then became the proper temperature. Score?

Ted ordered the Grecian burger, which he thought was to be made with lamb meat, but he said tasted just like regular meat. OK. But at least he was happy about the lack of cheese on his. He did say it lacked spices, though.

The not-Greek burger. With no cheese. Or salt.

Which apparently was because they all went to Shane, who said that the pizza – just like the wings – was the saltiest pizza he’d ever eaten. OK, either Shane’s taste buds are tuned to “salt” tonight, or this place just likes to play chicken with people’s salt intakes.

Looks better than it tastes

I mean, why in the world would you put salt on a pizza, of all things? I’m not sure I’ve ever heard anyone say “I’ll take the ‘triple your salt intake pizza,’ please.” Shane was convinced that he may not be able to open his eyes in the morning due to the swelling.

Although we had to laugh because when the server came back to check on us and asked specifically how the pizza was (since Shane had asked her if it was a specialty there at John’s and she made a big deal about how they make their own dough), Shane could’ve won an Academy Award for the exuberance with which he gushed about how much he liked it. He even took a few pieces home in a to-go box. Which, if you’re playing along at home – the fact that he didn’t finish his (relatively small) pizza there in the restaurant was a clue that he didn’t like it, so I’m surprised he even bothered to take it home. Guess he wants to give high blood pressure another chance to set in? Awesome.

Remember what I said about 80 year olds frequenting the place? So aside from the weird smells and the quiet and the table of old men behind us clearly having their weekly guy’s night dinner out, there was this exchange at the end of the meal:

Server, pointing to the bread basket on the table with thick slices of Italian bread still in it: So, do you want to take the bread home?
(quizzical looks from around the table)
Server, looking at me an Cassi: Maybe you want to make your husbands french toast in the morning?
(more quizzical looks)
Server: We get a lot of older ladies in and they fight over taking that bread home so they can make french toast for their husbands.
Me: Uh, yeah, if my husband wants french toast he can make it his own damn self
Cassi, after the server walked away: Can we just talk about how many things are wrong with that statement? Like, first of all, we have jobs?

I’ll take questionably sexist bread for 1,000 please

Sorry John – your bar won’t be a revisit.

Picked by: Steph

Steph

Shane and his now least favorite condiment

Cassi

Ted

 

John's Bar & Grille Menu, Reviews, Photos, Location and Info - Zomato