Text 1722, 113 rader
Skriven 2006-05-24 06:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: burgers 720
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 DS> We have driven past that place for years -- and never considered
 DS> going in because of its outside appearance.  From your review, it
 DS> sounds as if our prejudice was unfounded this time.   The inside of
 DS> the "book" was much better than the cover:-}}

It was pretty good and fair value. Not a place you'd take
people you wanted to impress, but for a good filling meal
certainly.

 DS> BTW, that place on the southbound side of route 1 has opened up as a
 DS> new restaurant.

We just noticed some pennants and neon signs advertising
Bud Light and the like. Certainly not enough to deflect us
from our mission.

 DS> Our dining experience was not as good as yours.   After the

Your description is not stellar ...

 DS> graduation in Westminster of a close family friend, we went to a
 DS> place in Savage which is just north of Laurel.   It is called Rams
 DS> Head Tavern.

Interestingly, we've been to the Ram several times over the
space of almost a decade - the original one, in Annapolis.
The food there is similar to what you describe but perhaps
more expertly prepared. Knockoff restaurants are seldom as
good as the first location. 

 DS> She had invited a number of folks to come, and so the restaurant had
 DS> set aside three large tables -- the waiter who was given the task of
 DS> serving us seemed quite displeased, even grumpy.   In the end, we
 DS> only occupied two of the large tables with about 12 people.

Wonder why. Perhaps in his experience large parties don't
tip in proportion. Or he was lazy?

 DS> Gail ordered buffalo wings, 12 wing portions for $7.95.   She shared
 DS> with me and the other two at our table.   The wings were quite large
 DS> and meaty -- but could have been cooked a bit more to make them
 DS> crisper before shaking in the hot sauce.  If we were to go back and
 DS> order them, we'd specify that they be cooked longer to be crisp. 

Sheer carelessness. Even the rawest (heh) apprentice could see
the difference between crispy and not crispy.

 DS> They were not undercooked to be bloody red like some we got at
 DS> another place once though.

I have to tell you that I don't mind them bloody red, despite
the fact that the way to get chicken wings to be like that is
to deep-fry them directly from the freezer. I cooked a pork
roast the other day directly from the freezer: about 5 hours
at 200-250F. Came out perfect medium rare.

 DS> I ordered an appetizer of 2 lb of Fordham Mussels (whatever that
 DS> means -- Fordham is the name of the brewery).  They were steamed in a
 DS> special butter and white wine sauce

I would have guessed that it was ale in the sauce.

 , served with a crisp baguette
 DS> (which did a good job of sopping up the tasty broth after the
 DS> mussels were gone).   I enjoyed them, although I have had better and
 DS> especially bigger ones.  Gail did not care for any -- it is one of

The mussels I had at Pierrot a few weeks ago were among the
biggest and plumpest I've ever had. Remarkable. Though if
you ask me, mussels are good, big or little. And 2 lb is a
big serving - if you'd had 2 lb of big plump ones, you'd
not have wanted to eat again for quite some time.

 DS> the seafoods that she does not like at all.

One of many, it appears. Let me rewarn you that the fish
at Bottom of the Bay, though tasty enough, had a fair number
of bones.

 DS> The beers were ok, albeit $3.80 or so per glass.

Not a bad price for a pint these days.

 DS> The main courses were not as good as the appetizers.   Gail ordered
 DS> a regular hamburger.  Listed as 8 oz. Angus Steak burger.  She said
 DS> that she wanted it rare -- and got a strange look from the waiter,
 DS> but nothing said.   When the burger came, it was RARE, or even BLEU! 

Oh, the horror! [g]

 DS> This was another thing that if we went back, we'd know to specify
 DS> medium rare or even medium.  But you might have liked it.

Indeed! For ground beef of reputable origin, rare or even bleu
is the way I like it.

 DS> bottom was wet and soggy -- probably the result of hot portion put
 DS> onto a cold plate and steaming itself.   I enjoyed the fish, but not
 DS> the soggy crust.

More carelessness.

 DS> One of the main dishes across from us was a crab melt.  Described as
 DS> being a super lump crab cake, split on an English muffin -- it was
 DS> more like shredded mixed origin crab.

And cheating in the procurement department.

You need not invite us to a rematch with the place. But
perhaps some day we will take you to the real one.
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