WTGW 4/4/18: Iron Grill, Akron

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This week I took a chance and picked a place in Shane’s self-professed neighborhood of Ellet. So of course we all crossed our fingers that there would be more than two items on the menu.

Are you sick of that joke yet? Shane sure is.

Despite the giant sign on the side of the main road advertising Iron Grill, the place is a bit challenging to find. We pulled into what we thought was the strip plaza that the sign was advertising, only to discover three other restaurants (that Shane of course instantly declared were “his” and he was picking if they had alcohol – so expect to see those here sometime soon if any of us can actually remember the names of them) … but no Iron Grill. OK. So we pulled back out onto the busy street across four lanes of traffic, only to look over and realize it was around the corner on the other side of the plaza, and that the parking lot could’ve led us there. Oh.

The Iron Grill is … interesting … on the inside. Let’s just say that you don’t usually expect to find chandeliers in an establishment situated at the end of a strip plaza. Or really in this part of town in general. I mean, just a few miles down the road there’s a bar with purple dollar store lamps on every table.

Choose wisely.

The four of us sat in the bar area at a high top meant for six – because, well, you know by now that we order a lot of food. And last week Shane had no place to put his arms, so we took the liberty of spreading out a little this time around.

The first thing that caught our attention (other than the fancy chandeliers) was the impressive list of interesting craft cocktails for only $7.50 each. Keep talking to us, Iron Grill. We’re listening.

And I say listening because reading was rather difficult in some instances, thanks to what appeared to be a low ink cartridge issue at the time of menu printing. Way to mess with people BEFORE they start consuming alcohol. Maybe trade in one of those big lighting fixtures for some new cartridges, no?

Speaking of the menu, can we all just agree that using paper on a clipboard is a trend that should be voted off the island please? It’s like the time we went to The Merchant years ago and the only sound at the table for like 10 minutes was the rustling of pages as we all flipped around furiously trying to figure out our orders. Where did you see that entrée? Flip over the third page … no, wait, that was my third page, yours weren’t in that same order … refer to the yellow paper … oh, you don’t have that one? well, you can borrow mine …

I mean, seriously. It’s like a game of paper Go Fish just to figure out your meal.

Anyway, back to cocktails. So Cassi and Shane ordered the Orange Fire cocktail, which included “house infused jalapeno tequila.” Hmm. Interesting. I got an Iron Grill Sangria, just out of sheer curiousity as to why you would put Jameson in sangria.

Ever the adventurer, Ted got an arrogant bastard beer.

The drinks took long enough to prepare that our server and her trainee shadow (otherwise known as “the person who follows our server around and never utters a word”) could come back over and get our orders before the first round even arrived. That’s highly inconvenient. Did we somehow make our way back to that Mason Jar place in Aurora? Do places not realize that the quicker you provide us with drinks, the more we’re likely to consume, and thus pay for? Unless you’re against making money – in which case perhaps you should take a hard look at your priorities – this seems to be a pretty common sense business model.

You’d also think that after taking half a light year to prepare the drinks, they would at least be correct. *sigh* I guess the universe had an inkling that I wouldn’t enjoy the taste of Jameson in my sangria after all, because my drink arrived as the same order that Cassi and Shane had placed. And because I had been slightly intrigued by that one as well – and also I didn’t want to wait another decade for the bartender to handcraft the correct drink – I just stuck with that one instead of pointing out the mistake.

And it wasn’t awful. I mean, I don’t have the original drink to compare it to, but I wasn’t displeased with this one at all either. We all agreed that our drinks were spicy, but good. Jalapeno infused tequila definitely has a kick to it. I mean, as one would expect.

They had calamari as an app, so of course Shane had to order it, especially after we were denied at the Stowaway a few weeks ago. And, well, we kind of felt like we were denied it here as well, since the dish that appeared in front of us only had about half the amount that one of us would consider an appropriate appetizer portion.

Um, excuse me, why can we still see the plate with a full order?

It looked and smelled great, but overall it was pretty disappointing. The sauce was the same red stuff that you get with an order of egg rolls from the local Chinese take out place.  The sausage mixed in with the calamari was a nice touch and added to the flavor (that’s what she said) but without it we agreed that the dish would’ve been just mediocre, and really nothing different than what we’ve seen other places. In retrospect, maybe it’s a good thing that we didn’t have that much of it after all.

Shane: I expected more of this place.

See what putting chandeliers in your establishment does? Raises the bar, people.

Cassi got the loaded chips, which took forever to come out of the kitchen (do they have the potatoes special delivered fresh from Idaho for every order?) but were well worth it once they finally hit the table.

If you order anything on the menu here, pick these

The chips were crunchy and the toppings added to the overall flavor without just taking over the dish. And unlike the calamari dish, that bowl was seemingly bottomless.

Ted got the hummus, after I declared that I finally managed to change my taste buds somehow and like hummus again after all these years.

Ted – maybe now I own’t get made fun of for ordering it.

Not likely.

So healthy. Is this allowed?

Another nice presentation with the hummus platter. The pita was super soft, like biting into a cloud. And again, far more food than the calamari. Just FYI. I mean, if you’re keeping score.

Hey, remember that time Ted and Shane ordered a steak special on a Wednesday night? No? I’m shocked, because I have to believe it happens at least once a month. Although I’m not sure why they even try anymore, since nothing will seemingly ever beat The Doug Out.

Yes, that is a challenge to all you restaurants out there. Just sayin.

Anyway, Iron Grill has an 8oz steak for $12 with two sides. Not as economical as many of their Wednesday specials … and seemingly not very filling, seeing as Ted was done with his in like two minutes flat. It’s like we all looked down at our own plates for a moment and then looked up and there was Ted setting down his knife and fork on a clean plate.

I think Ted ordered the St. Patrick’s Day special

They also didn’t have a very good selection for the sides to go with the steak. Ted picked brussels sprouts and mashed potatoes. Shane got fries, then shocked us all by ordering a side salad as his second option. What are these vegetables that you speak of arriving at our table in front of the guy who loves fried foods? This was new. But he pointed out that all of the other side options were either vegetables, other types or fries or something else potato based. Good point.

I’ll take “things you usually don’t see in front of Shane” for $1000 please

There’s some meat behind those fries. Honest.

Over on the not-dead-cow side of the table, Cassi and I opted for sandwiches. I got the Hot Italian (because that’s just fun to say), and Cassi got the Philly. Both came with fries.

The guys were immediately jealous when our meals arrived because it seemed like a lot more food on the plates than what their steaks and sides were.

We chose correctly

See, this fills a plate. And a belly.

My sandwich was good. Cassi didn’t seem quite as excited about her food, she only ate about half of half of her sandwich and took the rest home. I probably should’ve stopped eating at half of my sandwich, because I was crazy full after eating the entire thing – but it was so good that I didn’t want to put it down.

Word of wisdom, save yourself the extra $2 and just get the regular fries instead of the special “parmesan truffle fries.” I mean, call me crazy, but $2.00 seems a lot to pay for just a shake of parm cheese and some extra seasoning. I mean, for that price you can run to the local Aldi and get a whole container of cheese that you can just throw in your purse and add on your own. Because, let’s face it, it’s not like the wait staff was anywhere nearby to notice those kinds of shenanigans.

Which leads me to what was probably our biggest gripe about the Iron Grill … the service. Everyone on staff seemed to be moving in slow motion. It was like living in one of those stop action films where things get slowed down to a fraction of the pace for effect. We when the server wasn’t near the table they seemed to magically disappear into some mystic portal where they were oblivious to having tables to check on. Seriously, they were nowhere to be found. I mean, I get that our server was also training someone, but that seems to be the exact opposite of how you would want them to learn, no? Like hey, so you have these tables over here but make sure you hide out in the back when you aren’t specifically bringing something to one of them, so that they can’t find you if they need anything. Just don’t be in sight. Be stealthy like that.

Note taken, Iron Grill. With that philosophy, I’m guessing we won’t be in your sight again for a hot minute, either.

Picked by: Steph

Ted

Cassi

Shane

Steph

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WTGW 1/17/18: Mantua Corners Bar & Grille

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Alternate title: that time Shane dragged us out to a could-be house in the middle of nowhere and then tried to show off his carpentry skills.

Or: that time we couldn’t find the door to the place and had to semi-stalk a couple of potential regulars who pulled into the parking lot after us on the off chance that they might know how to get in.

Both sound like a super fun night, right? Let’s dig in.

BTW, the door is actually very well lit, and marked with this sign:

Thank you, incredibly obvious sign, for your help this evening

You can see how we were confused.

The place is seat yourself, which seems fairly obvious for some odd reason even though there’s no sign or anything saying as much. Although it should be mentioned that seating ourselves would be easier to do if any of the tables were actually clean, but whatever. Particularly those further away from the entrance door when it’s 10 degrees outside and that air tends to follow people inside every. single. time. the door opens. But, again, whatever.

We asked the server if there was a draft list (beer, that is, not a count on the number of times we might feel a draft from the open door – although that could’ve been useful, too), and she pointed out that it’s written on a giant chalkboard over by the far wall. OK. Ted immediately bolts over to check it out, and was so engrossed in it that he had no idea I was standing right next to him until he turned to walk back. I’m stealthy like that.

We both settled on a salted caramel ale – which for once actually tasted like the name implies. Trust me, I was shocked, too. I’m typically prepared for craft beers with names or descriptions like that to actually end up tasting like battery acid. Mmmm.

Citing his new “healthy” game plan, Shane went with a rum and diet. When you see what he ordered for dinner later you’ll better understand why I imply sarcasm at the use of healthy as an adjective. Cassi, also on a healthy diet plan, ordered an iced tea. As in, non-alcoholic. As in, I think we may have to remind her of the unspoken oath you take when you officially become part of the WTGW crew: your liver suffers for the good of the group. I mean, really.

While we were all deciding on our dinners, Shane decided to take it upon himself to try to fix the incredibly annoyingly wobbly table we were seated at. With coins. Handy guy, that one. Except that it didn’t work, and really just succeeded in making us talk about the obscene things it looked like he was doing under the table.

Thankfully he eventually gave up and went back to studying the menu. But every time one of us moved and the table jerked back in the opposite direction I have to believe it took every ounce of concentration in his brain not to try again.

By now I think you have a good feeling of the ambiance of the place, so let’s move on to food, shall we?

Shane of course gave the server the third degree about what was good on the menu, and the first words out of her mouth were Reuben rolls. Guess what we ordered?

Just give me seven plates of these, please

Fortunately we weren’t disappointed. Just as the server implied, they were were excellent. They were crispy on the outside, and I still have all of the skin on the roof of my mouth after biting into one for the first time, so score.

Everyone else might’ve tried them, too, had Shane not announced with his first bite that he would be double dipping in the sauce. Courteous, I guess? I mean, at least he gave fair warning. Now, that didn’t scare me off from eating them … but then again I am married to the guy, I think that might be part of our vows by this point.

Ted ordered fried pickles, which he was a fan of. We all tried them (no double dipping on that side of the table) and agreed they were very good. I mean, they weren’t 3 Brothers Tavern quality, but then again I don’t think we’ll replicate that anywhere else. Ever. Is it too soon for a revisit just for appetizers there?

We’re ruined on these forever.

Cassi got the veggie quesadilla, which she didn’t say much about, but it looked good from where I was sitting.

If it has vegetables in it, it’s healthy, right?

After a somewhat lengthy internal debate between a burger, the fish dinner and the Italian sub – #thestruggleisreal – I landed on the Upper Deck burger for my meal. It’s a half pound burger smothered in onions, mushrooms and cheese – also known as my burger of choice. It was just OK. As usual I ended up surrendering the bun so I could focus on the meat and toppings … but even then it wasn’t overly impressive. It definitely screamed of frozen patty and not fresh. Booo.

I also opted for the tater tots, which were also just OK. Bummer.

Can I just smother every meal in cheese, please?

Shane got the Corner burger. When he ordered it the server issued the warning that “it’s huge.” Which is like music to Shane’s ears when it comes to food portions.

And this is what arrived:

I’m not sure how that knife is even helpful here

Remember that “healthy” thing? Right.

That sandwich is two half pound patties triple-deckered between three slices of Texas toast. That meal is as much the equivalent of healthy as using a lit tanning bed to get your 8-hours of beauty sleep.

I should also mention that when his food was delivered the girl who set this monstrosity in front of Shane casually mentioned to him something called the Grilled Cheese burger – which she said was literally two grilled cheese sandwiches used as buns for a burger. Oh good Lord. Something more unhealthy than what he had sitting in front of him.

Needless to say he was slightly disappointed he hadn’t been told of that one to begin with.

Although we may be safe on Shane picking this as a revisit just to try that other burger, since he said there wasn’t much flavor to the one he had. He was particularly disappointed in the Texas toast – which I should mention was one of the main deciding factors in ordering that specific sandwich (well, other than the obvious fact that it seemed like the most food on the menu) – as it wasn’t buttered. Come again? How do you not butter Texas toast? I mean, can you even really call it Texas toast without an obscene amount of butter? Otherwise its really just thick bread. And that’s no fun to eat, especially in triplicate.

Meanwhile on the actual healthy side of the table, Cassi went with a Garden salad and six boneless wings.

What the eff is this?

Shane was seriously about to revoke her WTGW card when she ordered the salad … but said that the wings saved her. Barely.

She was happy with the salad. I mean, as happy as you can be with a plate of vegetables while everyone around you consumes something that touched a deep fryer – but whatevs.

In the time-honored battle between steak and AYCE fish (which they apparently offer as a menu item every day here?) Ted decided on steak. Specifically the steak special, which is a 6 oz steak plus choice of potato and a salad for $6. And of course a side of six wings, because, well, there wasn’t enough food at our table already.

It was well worth the $6 just to see Ted painstakingly picking the thinly shredded cheese off his side salad piece by piece.

It looks so dainty

And Shane picking it up after him to eat it.

Beware of the cheese stealer

There is definitely not a picture of Shane under the word “discrete” in the dictionary

The steak, however, was definitely not enough to share.

Is it wrong when the mashed potatoes are bigger than the meat?

Shane: that looks like a maxi pad.
Ted: there’s our quote of the evening.

Now Ted did say the steak was pretty good, despite the thinness. And, I mean, what do you really want for $6 anyway?

He wasn’t as much of a fan of the wings, though, saying they tasted overdone. Cassi agreed. She took most of those home. Sorry, Jason.

Those wings may also be bigger than that steak.

Overall the place isn’t awful, but maybe not at the top of the revisit list. It’s strangely laid out – the room we ate in was this big open room with little house-sized light/fan combos as the only lighting … helpful … then there was a bar past that … and maybe another room? – but none of us ventured that far. In discussion about what the building might’ve been before it became a dining establishment, it seemed it could possibly have been a house? Which wouldn’t be surprising, considering Shane’s track record. And which also of course brought up a recap of other “houses” we’ve eaten in, most of which leaned toward the sketch side. Maybe we need a sketch house tour? We could probably sell tickets to that event.

Also, we nearly forgot to do our photos before we left, so we improvised and did them in the vestibule, much to the entertainment of the folks seated just inside the window. You’re welcome.

Picked by: Shane

Ted

Cassi

Steph

Shane

 

WTGW 8/2/17: The Dougout, Richfield

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Ah, The Dougout. Why have we avoided you all this time? I’m sure we had a reason at some point … and if I had to guess I would say it had something to do with a rumor we heard somewhere when we mentioned the name of the place, probably accompanied by that weird scrunchy face people make when we speak the name of some bar/restaurant they wouldn’t set foot in. But, hey, we’re rebels like that. And I have to admit we’ve visited some rather undesirable locations over the years (including places where shootings happen a few weeks after our visit), so we’ve seen that look a lot. But we’re still alive, so our choices can’t be all that bad, right?

Yeah, maybe don’t answer that.

In any case, at this point we’re wiping the slate clean on The Dougout. And we will rebuke your scrunchy face if you try to make it at us.

Let’s just start out by mentioning that Shane and Ted were on board with the place before we ever walked in the door, as the sign outside touting a 10oz steak for $7.00 got their full and immediate attention. Always a sucker for the frugal meat specials, those two.

Speaking of meat specials, this table tent got Ted’s attention as soon as we sat down. We all know he loves “meat on a stick.” 

We know where to find Ted on Fridays from here on out

So The Dougout is definitely a small place. And while none of us were expecting the Ritz by any means, I think we were all pleasantly surprised at what met us beyond the front door. There’s nothing to scrunch your face at. It’s basically your run of the mill dive bar, complete with a large bar on one side of the room and a handful of scattered tables on the other.

It’s seat yourself, and the place was fairly busy so we snagged a 4-top near the door. The server came around quickly to get our drink orders, at which point Ted did his usual “tell me about your dark beers” interrogation. He was told there was nothing dark on tap (options there included Miller Lite, Miller High Life and something else unimpressive to Ted), but he was welcome to walk up and peruse the cooler for bottles, which he happily did and settled on an Edmund Fitzgerald.

Surprisingly Shane bypassed the can of Hamm’s for $1.00 and chose the large draft of Miller Lite. But he was clearly happy to have discovered the sign.

He loves him some Hamms

Meanwhile, I went with a mixed drink, which arrived in a large plastic cup similar to what you normally get soft drinks in. I like this place already.

On to food. This exchange says a lot:
Shane to Ted, as they perused the menu: What are you ordering?
Ted: Uh, I think the steak special and wings
Me: My god, you two are like twins

So, yeah, it’s obviously no surprise that they each got the steak special – that was established before we even got out of the car. They also each got six wings – garlic pepper parm for Shane and Cajun BBQ for Ted.

$7 worth of happiness

Twinsies

Can we just talk for a minute about these plates? Old. School. Like between all of us, you know someone has eaten off plates similar to these at their Grandma’s house at some point in their lives. Admit it. I believe the kids call that “retro” these days … but really we’re pretty sure this place has probably just had those same plates in circulation since about 1984.

And maybe the years of constant steak delivery have helped build a marinade of sorts, as both Ted and Shane agreed that their steaks had good flavor. Especially for less than the cost of a side dish at some fancy steakhouses. The steaks did look a touch on the small side – I mean, I’m not sure they actually throw them on a scale to be sure each one is a full 10oz, but hey, at $7 you could order two and still pay less than what you would at some other places.

Shane: that was the best $7 steak I’ve ever had
Ted: I’ll drink to that

That’s high praise, folks.

Once the red meat and fries were out of the way, the boys moved on to the wings. Ted thought the sauce on his wings was good. He described it as “sweet and a little bit spicy.” But he also said that the meat was tough and a bit hard to bite into and chew. His usual “three bites and swallow” technique apparently didn’t work this time around.

Glazed and confused

For the record, this is the first I heard about Ted having a designated technique for wing consumption, but you know I’m going to be watching him a little more closely from here on out.

Ted did give them the benefit of the doubt, though, and said maybe the wait time of eating that portion of the meal last had caused the BBQ sauce to congeal a touch, thus upping the difficulty level. He’s thoughtful like that.

Shane didn’t really give an opinion on his meal(s) since he was so hungry that he pretty much inhaled his food without actually tasting it. But he said he was “pretty sure it was good.” He did say he didn’t agree with Ted on the wing texture, though, saying that his were easy to eat and the sauce was good. Although he probably devoured them a good 10 minutes before Ted even touched his, so Ted’s theory may have some weight after all.

Apparently these tasted better than they looked

I got the Favorite Burger, which was a burger covered in mushrooms, onions and Swiss cheese. It was very good, definitely hand made, although perhaps just a little overdone for my requested “medium.” I didn’t like that the bun was overly toasted, so I gave that to bottomless-pit-Shane to buzz through. But the flavor of the burger was definitely good, as long as I remember to ask for medium rare next time.

Also, while I didn’t get one of Grandma’s plates, the fact that the burger arrived to our table so fresh from the grill that when I cut it in half about five minutes later steam poured from the middle of the sandwich was enough to make up for that.

This meal clearly isn’t fancy enough for a plate

We also started off with breaded cauliflower for our appetizer. We probably should’ve gotten the breaded mushrooms, too, since the order of cauliflower turned out to be a bit smaller than anticipated, and each order was only like $4 – but live and learn I guess. Let our failure be your advantage.

Shane thought the breading was a little hard – but I also think the technique here was more “pour from a bag kept in the freezer” than “hand dipped and breaded,” so there’s probably not much that could’ve been done about that. Ted’s comment upon trying one was “well, it’s fried cauliflower, what really do you want from it?” Take that as you will.

Our favorite kind of “health” food

All in all, The Doug Out is a fun place that we’ll definitely return to. They had baseball on the TV, although without sound … and honestly until someone started up the jukebox the atmosphere was more like we were actually dining in the home that those plates belonged during a family dinner than the raucous dive/motorcycle bar we’d always thought the place to be. But once the jukebox finally started up the atmosphere improved 1000%.

Also, as if Shane couldn’t be any happier with his $7 steak and a giant beer(s) … the almost entirely country music song list may have just put him into an “I’m never leaving this bar” state of euphoria.

One word of caution for all the guys out there … the location of the door to the men’s room falls under the category of something that might be one of the world’s greatest mysteries. To this day, I can’t tell you where it is, and I was told of the general direction to look as I made my way to the (very clearly marked) ladies room. If you can find it on the first try without asking a server or regular, I think maybe you get a prize. Or at least you should. Perhaps a mismatched set of salt and pepper shakers?

One of these things is not like the other

Picked by: Shane
Next pick: Steph

Steph

Shane

Ted

Doug Out Pub & Grill Menu, Reviews, Photos, Location and Info - Zomato

WTGW 3/1/17: REVISIT – Kevin O’Bryan’s, Akron

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Where did February go? For reals, the shortest month of the year was apparently the one we tried to cram everything into – except WTGW outings, obviously. Between travel, work commitments and unexpected illness (thanks, flu germs, for not skipping our house this year), we ended up with zero Wednesdays that we were able to venture out for food and drinks.

WTF. That’s just unacceptable.

But we’re back now. Rejoice.

And we decided to change up the rules a little bit now that we’re back on a (hopefully) more consistent schedule. Since we’re pretty much back to a Party of Three these days (sidebar:  congrats to Amanda and Jerrid on the birth of their son – who missed being born on a Wednesday by about two hours) – and it’s been getting a little more difficult to find new places that don’t take us an hour to get to, we decided our options now can include a return to any of the diverse catalog of places we’ve already visited once before. Maybe we liked it then, maybe we didn’t. But after three+ years of doing this, it’s only fair we do a few revisits and see how things have changed, no?

(Well, it’s our blog and our Wednesday fun, so honestly you all don’t get a say in the matter, but hopefully that made you feel more included.)

We’ll still have new places in the mix, too, so all two or three of you who look to us for your latest dining out inspirations won’t be disappointed. Chill.

Anyway, all of that was just a long-winded introduction as to why we went back to neighborhood bar Kevin O’Bryan’s for this week’s WTGW pick.

The last time we visited KOB was November 2015. We had a much larger group that time – seven in total, which is apparently the magic number for Ted to forget he was even along for the ride that time around. He said the place looked vaguely familiar when we walked in, but it also kind of resembled about five other places we’ve been to over the years also.

Story of our lives, people.

KOB had been my pick the first time around, and while we were slightly discouraged by the exterior and the somewhat sketchy vibe of the area, we were thrilled with what we found inside. The food was fantastic. They had a good beer list, and specials for certain members of our group who enjoy the finer things in life like PBR in a can. They let us start moving tables around to accommodate our somewhat loud and uncontrollable group. The server was attentive and fun, and never made us feel like the new people who tried to wreck the regular’s fun.

In a nutshell, we always said we’d return, but – like so many places we’ve been to over the years – somehow just never quite got around to it.

Until now. Yay!

First of all, I’m going to answer the question I’m sure everyone is asking themselves after re-reading the post on the initial visit to KOB …

Yes, the last working pay phone in the world – or at least this part of Ohio – is still across the street, in front of the ever-popular Family Dollar.

It’s a thing of beauty. Well, not really. More like puzzlement and a teeny bit sketch.

You can all breathe easier now.

Ted even joked that he was going to run over and call us from it. But seeing as neither Shane or I answer unfamiliar numbers on our phones, that little experiment would just result in Ted watching us not answer his call from across the street as we sat next to the front windows of the bar. And that’s just mean.

But someday, who knows, we just may have enough drinks at KOB to decide it’s time to make prank calls from a pay phone with a number no one in a million years would recognize.

Tonight was, sadly, not that night. Give it time. I mean, it only took us just over a year to return. Let’s not rush things.

KOB was semi-busy when we arrived, a few of the other tables had groups at them (including one with two small children – who knew a dive bar could be family-friendly at 7PM on a random Wednesday?) and the bar seats were also fairly full. The bartender is also the server for all of the tables, which can sometimes be horrible but in this case she was good and attentive. Not quite as personable as our server from our last visit, but we couldn’t complain.

Ted got the Founders Ale. It was as dark in the glass as the atmosphere inside KOB. (side note, if you can’t see very well, reading the menu may be a challenge in this place. Unless you own a miner’s hat.) So there’s that. Shane got Bud Light. Thus proving that even though we haven’t been out for WTGW for a few weeks he hasn’t changed his preferences at all. I had to be different and go with a vanilla vodka and coke. Wasn’t feeling the beer route tonight.

Shane ordered fried green tomatoes as an app. So I guess this is going to be a thing now? Sorry calamari, guess you’ve been replaced.

Do fried vegetables still count as being healthier?

Also noted, this was the only app on our table this evening. WTF has happened to us? From a tablefull of pre-dinner food to one lonely appetizer? This is strange and unpredictable behavior. We really are out of practice.

Wednesday nights are still steak special nights at KOB, which means you can get a 10oz steak with fries and a vegetable for $8.99. We all know that sometimes those specials can go either way – I mean, it’s not like you expect a giant, perfectly cooked ribeye to show up on your plate for under $10, but there have been times they tell you it’s an 8 or 10oz steak and then it arrives looking about the size of a jelly bean and about five times more well done than the typical confines of “medium” or “medium rare.”

This time, though, both Shane and Ted were happy with their choices. The steaks came out looking decent – Shane got his medium and Ted got medium well, which he said was “still moist even with the more well-done-ness” (is that a word?). The fries were good, and as a bonus Shane got to use the wooden temperature marker from his steak as a vehicle to get said fries into his mouth.

The man refuses to use chopsticks, but give him what essentially equates to one half of a pair and he turns it into a spear. Nice.

Who needs forks?

Meat and fries, take two

Ted added a salad with his meal – missing the customary mound of cheese that most people would find welcoming, of course – while Shane passed on that option. Because the fried vegetable app trumps fresh chopped veggies in a bowl apparently.

That would probably taste better if it still had the cheese that was supposed to be on it.

Ironically Ted had also gotten the steak special on our last visit, although looking back it seems they have changed the mashed potatoes to fries, the green beans to broccoli, and eliminated the hot pepper on top of the steak. Maybe Ted’s complaint that the pepper was hotter than his hot garlic wings had something to do with that?

Keeping with the meat theme of the night, I got the steak wrap. The server mentioned it was new on the menu (so new, in fact, that you won’t find it on the wraps section of their online menu – but really, it does exist) and she eats it like every other day. Which usually when a server admits they like something enough to eat it that often I expect the meal to be pretty spectacular … but this one was just OK. I blame that rating purely on the overly crunchy bacon pieces that I didn’t realize I would find dumped into the middle of the wrap. It was like someone spilled half a bottle of Bac-O’s into my sandwich, which – for me anyway – was a very unwelcome surprise. And which also proves I really should start reading menu descriptions more carefully, I guess. But the steak itself and the tortilla were good. I tried picking out most of the bacon … but, well, see the comment above about needing a miner’s hat to see very well inside the place, and you can figure out just how well that worked for me.

Meat, in a different form and with chips. We’re so original

Also the “kettle chips” that were supposed to come with the wrap really turned out to be just regular chips poured from a bag of Lay’s — but whatever. I’m not picky when it comes to snack foods. I mean, if only there was a tub of plastic chip dip to go along with them, I might’ve been a bit happier – but we can’t all be a classy as The Lockview, right?

Now there’s a place we need to revisit. If only just to see if this famed store-bought-tub-of-chip-dip-delivered-to-your-table-straight-from-the-convenience-store-down-the-street still exists.

Anyway, overall we couldn’t complain about our revisit to Kevin O’Bryan’s. And we would definitely return again. I know, we said that already, like, over a year ago – but truly, this is one of those neighborhood bar & grills that you’re glad you know about and can easily get to when you’re in that part of town. The menu was a little different from what we remembered at our last visit, and the atmosphere seemed a little more subdued this time around, but still definitely a good pick to keep on the “hey, isn’t that place on this side of town – we should go back” list. And yes, we really do have one of those lists. Sort of.

Picked by: Shane
Originally picked by: Steph
Next pick: Steph

Ted

Shane

Steph

Kevin O'Bryan's Irish Pub Menu, Reviews, Photos, Location and Info - Zomato

WTGW 12/14/16: Loby’s Grille & Pub, Canton

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Hey look, we’re back to bar & grilles for this week’s WTGW. We can only keep up a streak of non burger-and-wing places (where we still sometimes order burgers and wings) for so long, I guess.

We’ve also run out of places in the immediate area – I’m still not sure what kind of portal opened up that enabled us to find those last two after all these years – hence why our adventures have us driving to Canton this week.

I think I found Loby’s on a Google Maps search of the area, just trying to seek out places we haven’t hit yet. Oops, giving away our trade secrets for picks here. Sorry.

The place sits in an interesting strip plaza on a corner lot. What is it with Canton and bars/restaurants in strip plazas? This one looked a bit shady (the Discount Drugmart is probably legit, but I’m not sure I want to know what goes on inside the storefront labeled “Triple 7 Fever”) but I guess compared to some of the places we’ve been in the area it’s really not that bad.

The first thing we noticed was the “seat yourself” sign when you walk in. There’s a landmine waiting to happen. Let’s just say Ted, Shane and I spent the next few minutes playing a bit of musical tables trying to find the right place to sit. It was a little like watching Sheldon on Big Bang Theory trying to find a seat in a new room.

And not entirely our fault, as the place has a bit of an odd setup. There’s a bar area when you first walk in, an open dining area to the side of that (with no wall in between), and several booths along the far walls.

If you want TVs, the bar area is your best bet, as there are almost an overload of them there. Most were tuned to sports, but some even had random Hallmark Christmas movies, so I guess we’re catering to everyone at Loby’s. But then if you go away from that area into the dining room, there’s zero atmosphere at all. And the booths along the walls have these high backs on them so you you’re pretty much secluded from everything. Kind of an odd thing to do at a place where you tell people to seat themselves, no? Like how do the servers see you sitting there and know to come over? Is there a silent buzzer on the seat that alerts someone in the kitchen? Is there a guy in the backroom just watching cameras all day to see who sits there and when? HOW??

We never really got to find out.

Of course our first attempt was to scan the bar area – as you all know that’s our preferred area to sit (and someone other than me was quite interested in the Hallmark movies) – but all the tables were full, and I think we’ve established anymore that we order way too much food to try and squeeze into spaces at the bar itself. So our next option was one of those high backed booths … until we had pretty much the same conversation outlined above, and decided we didn’t want to wait it out. So we ended up in a table in the open dining area. Which is also odd – if you sit on one side you can see some of he TVs in the bar, but if not, you get to look at a wall.

Poor Ted, he got that option.

So they still had pumpkin beer on tap – and on special, even – so Ted and I went that route. Since I kinda feel like I missed out on most of the pumpkin beers this season, this was welcome. I mean, who cares if that keg has been hooked up since October? We drink Summer Shandy in January if we still find it somewhere, and we haven’t died yet. Call us daredevils.

Shane and I ordered the fried mac & cheese bites as an app. Surprisingly Ted didn’t want to share with us. Weird.

I'll take some cheese with a side of cheese, please

I’ll take some cheese with a side of cheese, please

They came out of the kitchen super quick and were super warm – and were also super good. Not too crispy, very cheesy and gooey. They also came with a queso dip – because why not serve fried cheese with more cheese? This place is after my own heart.

I got the 1/3 lb siracha blue burger. It comes with fries, and I also got a side salad, because you know why not try to be a little healthy.

After our last few weeks of bowls of cheese disguised as salad, I was more than a bit disappointed to see this one come out looking like a real salad. Like actual lettuce and vegetables. What the hell?

What is this green stuff in my salad?

What is this green stuff in my salad?

My burger was really, really good. Lots of flavor, but very messy. I commented though that I almost didn’t taste the burger itself because of everything else that was going on there.

It's deceptively messy under that bun

It’s deceptively messy under that bun

Shane got the hot patty melt burger. He was going to get the half pound patty, but the server mentioned she could likely make that one the $5 special if he got the smaller one (I guess on Wednesdays they have a $5 build your own burger special), so he switched to that option.Economics trumps hunger sometimes.

There's a burger under that bread

There’s a burger under that bread

Plus he also got five of the hot garlic parm wings. Because, well, you know the drill on that anymore. I might need to rename this blog “Where to Go For Wings on Wednesdays.”

His wings actually came out as just hot garlic – and we knew this because Ted also ordered the hot garlic, and they looked surprisingly similar – so when we said something they took Shane’s wings back and just added parm cheese to them. At least we know that secret now.

Wings, plus parm

Wings, plus parm

Wings, minus the parm

Wings, minus the parm

Shane liked his burger, said it was really tasty. And spicy. But he didn’t really care for the wings.

Ted got the 10 oz strip steak special, plus – as mentioned – five of the hot garlic wings. The steak came with either a soup or a salad, so he opted for the soup – after the server told him that the special was the Hungarian hot pepper. Even I was intrigued by that. If I’d known my salad wouldn’t include half a bowl of cheese, I might’ve gone the soup route instead.

Don't mind the half eaten bread, it really was a full piece when it was served

Don’t mind the half eaten bread, it really was a full piece when it was served

Ted said the steak was good. He’s not usually a fan of pan seared, but said this one was good. He also liked the seasoning, said it was a touch salty but still good.

That looks so fancy

That looks so fancy

Apparently the cole slaw doesn't play well with the steak so it needs it's own bowl

Apparently the cole slaw doesn’t play well with the steak so it needs it’s own bowl

Both Shane and Ted didn’t have much to say about the wings. Especially after the ones they had last week, these were quite disappointing. Maybe we should try not ordering them every week? Like absence makes the taste buds grow fonder?

Aside from the wings, our only other complaint was the service. Our server was very brisk, and we felt like from the moment we sat down we should just be preparing ourselves to get back up again and leave. Nothing says welcome like rushing you out the door, right? She tried to take our app away when there was still one left in the basket – but at least she was polite enough to ask us if we were going to eat that last one before the basket flew off the table? She also grabbed my burger basket when there were still half of the fires left – which, I mean, let’s be honest, I didn’t want them anymore anyway, but I think I had probably come to that realization about 30 seconds before she got to the table, and it’s not like I had thrown my napkin in the basket or given any other universal signs of “I’m finished with this, thanks.” It’s like she just doesn’t like to see baskets of half eaten food on tables, regardless of if you’re actually done with them or not. And then she offered to get our bills together right as she took the last baskets away. Not “can I get you any more drinks” or “dessert, anyone?” or even “can I get you anything else” – it was “so I’ll just get your bills ready then?” At least she had the courtesy to make it a question?

Overall, the food was good for the most part, but the distance from our house and the feeling of being rushed out (maybe she knew we had a long drive home and was just trying to get us there earlier?) probably means we won’t be returning anytime soon. Unless maybe we finally decide to figure out what goes on inside the “Triple 7s” and then get hungry. Hmm.

Picked by: Steph
Next pick: Amanda

Steph

Steph

Shane

Shane

Ted

Ted

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

WTGW 11/23/16: J. Dublin’s Pour House, Akron

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Apparently we’re on an Irish kick these days. Because nothing says November like Irish pubs.

To be honest, Ted’s initial pick this week was Creo’s – otherwise known as “the old Gus’s Chalet.” He’s been dying to go there ever since it opened, I think just to try and wash the taste out of our mouths from the old place.

Unfortunately, however, the specialty at Creo’s is Cajun food. Hearing that caused Shane to slam the brakes on that choice, for fear of a relapse of the great “night-before-Thanksgiving-food-poisoning/allergic-reaction-incident-of-2015,” which rendered him incapacitated for the entire Thanksgiving meal. (See also: why we can’t go to Lagerhead’s ever again, and why the smell of BBQ/Cajun food sends Shane running for the door of any restaurant)

In Shane’s words, “I’ll risk puking my guts out any other night of the year, Ted, but I’m not missing Thanksgiving again.”

Point taken.

So Ted called a “medical audible” and went with his next choice, J. Dublin’s.

And since we’re still being honest, I should point out that Shane, Amanda and I have actually been inside this place before. We actually even reviewed it, a few years ago, back when it was Johnny Malloy’s. Also known as the place where Amanda and I ordered draft beer, while Shane was the recipient of a lovely colorful, fruity mixed drink.

Good times.

The place still looks the same inside. They may have changed the name, but they certainly haven’t changed the decor at all.

J. Dublin’s has a decent beer list, so we all got drafts. Which turned out to be a good choice, since after one round I tried to switch to one of their specialty cocktails on the menu, only to be told that since it involved a pumpkin beer and they were apparently all out of every pumpkin beer available they couldn’t make it. OK. Because it’s not even Thanksgiving yet, makes sense that all the fall beers are out of stock. May as well just keep up with retail and bring out the summer shandy already, eh?

For appetizers, Ted got mussels, Shane and I got the southwestern egg rolls, and Amanda and Jerrid got the tater barrels.

Meal of mussels

Meal of mussels

Something fried and phallic looking. Must be our appetizer.

Something fried and phallic looking. Must be our appetizer.

Are you gonna eat those tots?

Are you gonna eat those tots?

The mussels were really good, and you seemed to get a decent amount for something on the appetizer menu. The egg rolls were very tasty. And the tater barrels – which are essentially just tater tots with bacon on them – were also good.

Shane got the Wednesday steak special, which is a steak and potato/fries for $7.99. What a bargain! Yeah, no. Not if you’re super hungry anyway. I’m not sure how many ounces the steak was supposed to be, but when it came out it looked like a piece that someone cut off to sample and left the real meal in the back room. It was like an appetizer steak. Or something from the children’s menu. Especially for someone like Shane, who probably could’ve finished it off in about three bites if he wanted to.

Oh how cute. I think the knife is bigger than the meat it's supposed to cut.

Oh how cute. I think the knife is bigger than the meat it’s supposed to cut.

At least he was smart to get five of the garlic parm wings to go along with it. Good move.

Saving Shane from starvation

Saving Shane from starvation

Amanda and I both had the Philly cheese steak with fries. Well, to be clear, the sandwich actually doesn’t come with fries – you have to order them separate. Seems strange, no? I mean, we’ve been places where you just get sandwiches, and all of the sides are extra. And here it clearly states on the menu that all of the burgers and wraps come with fries. But I guess extending that side option to Philly cheese steaks and other assorted non-burger sandwiches was just running them dry in the budget? Sounds plausible.

Imagine how empty that plate would look without the fries

Imagine how empty that plate would look without the fries

In any case, both the sandwich and the fries were solid choices, very tasty.

Jerrid got the Mac attack burger (as well as the free fries that came with it, lucky bastard) and five of the cool ranch wings. Wait, what – cool ranch? That’s a flavor we haven’t heard before. And there was quite a bit of debate at our table about whether or not the sauce would come out tasting like Cool Ranch Doritos.

Sadly, it did not. Sorry to ruin the surprise.

Non Dorito flavored

Non Dorito flavored

Cheesy

Cheesy

Ted got the Dublin burger, which is like a reuben and a burger all rolled into one. Because we didn’t get enough corned beef last week? Right. Also, I’ll repeat myself from last week – we are in an Irish place. And since the rest of us didn’t step up like we did last Wednesday I guess he had to be the one to take one for the team and actually order something Irish on the menu. Thanks, Ted.

Wait, why does he have two condiment cups?

Wait, why does he have two condiment cups?

Although that kinda bit him in the ass, since he said the corned beef was not very good. Especially after what we had last week. Also, seems strange for an Irish place. But I guess strange is a little bit of a theme for this week, so whatever.

All in all, J. Dublin’s was a solid pick. The food was decent, the service was good, and the place is definitely large enough to host about 100 of your closest friends without disrupting any other tables, should you care to try something like that. I mean, options, people. We’re here to help with things like that. You’re welcome.

I’d also like to point out that the guys are like a who’s who of Top 10 college football in their apparel choices this week. Kinda makes you wonder how they all get along so well, no?

Representing Alabama - Shane

Representing Alabama – Shane

Representing Ohio State - Ted

Representing Ohio State – Ted

And representing Michigan - Jerrid

And representing Michigan – Jerrid

Amanda

Amanda

Steph

Steph

Picked by: Ted
Next pick: Jerrid

WTGW 9/2/15: Jerzees Sports Grille, Green

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Did you miss us?

So, yeah, basically we celebrated our two-year WTGW anniversary by taking most of the month of August off. I wish I could say it was some big food-and-drink-holiday collectively sponsored by all of the restaurants we’ve given favorable reviews to (*ahem* hint, hint) – but, alas, no, it was just bad timing of everything in our lives seeming to fall on Wednesday nights for a few weeks. Stupid jobs and responsibilities.

Especially since while we were away it seems summer ended. But, wait, you say … it’s only September, how is that possible? Well, let me tell you: you know summer is over when the fall beers come out on tap at area restaurants. Yep, we’re not even to Labor Day yet, and already the Summer Shandy has stopped flowing.

Let’s take a brief moment of silence for the death of all things citrus and lemony for another year. **sigh**

OK.

The irony here is that while we couldn’t order a summer drink to save our lives, we actually had to sit inside on our visit to Jerzees because it was about 85 degrees with 1397% humidity outside. So, yeah, glad to see all those fall beers on tap now, thanks. We all agreed that the patio looked nice from afar, though. There were lots of TVs over the full bar out there, which of course means it would likely be a great place to check out a game. Or several at once. Whatever.

Wednesdays are steak nights at Jerzees, which equates to spending $8.99 for a steak, side and salad. So needless to say the place was pretty busy. We ended up sitting at a high top just on the other side of the bar area.

Due to the lack of summer beers, Amanda went with the next closest thing, a Blue Moon. I decided to embrace fall (because apparently early September in Ohio now means PUMPKIN EVERYTHING EVERYWHERE ALL THE TIME) and go with the Southern Tier Pumking. Ted – the man who can pretty much find anything on a beer list that he likes regardless of season – went with the 2x IPA. And last but not least, Shane went for the illusive title of “least manly drink possible” with something called the Jerzee cooler.

Real men drink from straws and large punch bowl glasses

Real men drink from straws and large punch bowl glasses

Shane tried to defend himself by claiming that he “had to be the one different thing at our table.” Ted was just glad that title didn’t belong to him this time around. Although then he went and ruined it a few rounds later by trading in his beer for something similar to what Shane was drinking … after Shane spilled his nearly full drink and had to order another one. So either he was just trying to make Shane feel better, or he’d actually been insanely jealous the entire time. 

Ted didn't get a fancy glass. Or anyone to stir up his drink, apparently.

Ted didn’t get a fancy glass. Or anyone to stir up his drink, apparently.

Another sign that summer is over: mine and Ted’s beers were actually about the same color. And potency … a fact that crept up on me somewhere into the second tall glass. And I think hit Amanda when she tried to chug a beer like Ted did on his last beer round, and failed miserably.

Maybe the orange got in the way of the chug?

Maybe the orange got in the way of the chug?

So long 4.2% alcohol content beers. It’s been a fun summer.

Anyway.

We must’ve been delirious from either the humidity outside or the higher potency beers – or both – because we actually didn’t order an appetizer this week. What? Who are we? Those weeks off have changed us. For shame.

Ted and Shane both right down to business with the steak special, and also split the 25 wing platter. I think Shane’s exact words to the server were “we’ll want to START with the 25 wing platter.” She laughed. And then realized he was serious.

As Shane and Ted decided on flavors for their wing feast, I have to admit to slight flashbacks to a place called Cleats that we used to be regulars at back in Howland, where Shane and I lived long before WTGW was even a glimmer in our eyes. They also had a 25-wing platter, which Shane was well known for ordering and finishing all on his own. Shocker, I know. And surprising that he’ll now share it with Ted, but whatevs. In any case, they had an Erie Island dry rub seasoning that was to die for, and pretty much all Shane would eat there. And rave about whenever we went anywhere else. And dream about once we moved away. You get the idea.

So when we saw it on the menu again here, I thought for sure it would be hand’s down Shane’s favorite once again. They did order it as one of the five selections, along with the hot garlic parm, pineapple habenero, six pepper and Kentucky bourbon. Ironically, it didn’t win out. That title went to the Kentucky bourbon, although not overwhelmingly. In fact, Shane proclaimed the wings in general to be “just average.”

He rated the steak a bit higher, saying it was good and actually cooked exactly as asked. Which if you follow this blog you know he practically pulls out a rare-vs-medium-rare cooking chart every time he orders any type of meat, so that’s a compliment. His only complaint was that the steak was small, even for a special.

There's a steak under there somewhere

There’s a steak under there somewhere

Ted said wings good, steak good. That may be an exact quote.

If you just looked at that plate, it would seem so healthy

If you just looked at that plate, it would seem so healthy

But instead there's this

But instead there’s this

Amanda and I both went the burger route for this visit. I had the Chophouse burger with sweet potato fries, while she ordered the MVP burger with waffle fries and a side of cheese – another throwback to our old days at Cleats back in Warren. One that made me instantly jealous when her food arrived that I hadn’t thought to order the same thing. Seriously, why don’t more places offer a good cheese sauce for waffle fries? It’s just a natural fit, people. And if you’ve never tried it before, well, do yourself a favor and look for it on every menu until you can finally order it. Trust me.

Oh fake cheese, how we love you

Oh fake cheese, how we love you

Sweet potatoes are kind of vegetables, right?

Sweet potatoes are kind of vegetables, right?

We ended our evening with another thing you should always, always eat when it’s on the menu – our new favorite thing, and pretty much the only reason we actually even look at the dessert portion of the menu at all, funnel cake fries. Because now we just have to try them everywhere on principle. I say that like it’s a bad thing.

Oh hello there, lover

Oh hello there, lover

When the fries arrived, Amanda and Shane tried them first, and immediately tried to save Ted and I from the trouble by proclaiming them no good. They’re so kind. Unfortunately for them Ted and I aren’t so gullible. Let’s just say that I think those fries disappeared from the table in less time than it took Ted and Shane to decide on what wing flavors to order.

All in all Jerzees was a win in our book – service was good, food was decent and lots of TVs for games and other sports. It’s pretty much your typical cookie cutter sports bar/grill, where families and kid’s sports teams come for dinner after games but serious football watchers also get plenty of space for yelling and beer guzzling. If it were closer to us I could see it being more of a regular hangout for us, but there wasn’t much on the menu that made us say we really had to make the 25 minute drive again.

Amanda

Amanda

Steph

Steph

Shane

Shane

Ted gives it two saucy thumbs up

Ted gives it two saucy thumbs up

 

CAPSULE

Picked by:  Amanda

Drinks:  Not a huge draft selection. Or maybe it just seemed that way now that all of the lighter summer beers have been replaced by porters and pumpkin ales. The “girly” drinks were a tasty alternative for some of the group. 
Food:
Typical sports bar menu – burgers, sandwiches, salads, etc. The steak night deal is a decent price, but if you’re anything like the guys in this group you’ll need an appetizer (or 25-wing platter, whatever) to supplement the meal.
Service: Good. Our drinks were full, she gave good recommendations and was quick to bring extra napkins when Shane’s drink took a turn toward the floor.
Overall: Nothing bad, but nothing overly impressive either. A good neighborhood bar – if you live in the neighborhood, that is. Which we don’t. But we can always visit if we happen to be in the area.

Next Pick:  Ted

 

Jerzee's Sports Grille Menu, Reviews, Photos, Location and Info - Zomato