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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Ted, of course, was repulsed.

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

This must be what they serve in heaven

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

Hot oil time bombs

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

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

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

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

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

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

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

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

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

That’s a very geometrically correct salad

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

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

How can you screw up shredded vegetables?

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

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

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

Moving on.

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

I have bread envy

Take two, change of side

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

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

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

Cohoots, I tell you.

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

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

I mean, how can you go wrong?

A lovely little sundae, all for Ted

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

Spoiler alert: that entire statement was in fact truth.

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

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

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

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

Next pick: Ted

Ted

Jason

Shane

Steph

Cassi


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

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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