Our lunch schedule has been erratic because I have been under going some extensive dental work (dentures).This trip to Four Seasons actually happened approximately 4 weeks ago when I still had my front teeth;only my front teeth.I guess I have just been lazy in not writing it up until now.Four Seasons is on South Meridian,real close to Greenwood.We’ve been there before,pre Blog days;so it’s not a ground breaking trip.It’s a nice little joint;along the lines of Flap Jacks.It offers pretty good food at a decent price.Pat ordered a French Dip ($6.95);with a side of apple sauce.The beef,I can see;the apple sauce?Go figure.It was your basic Kroger deli roast beef on a decent roll.Tasty but a small portion;and the au-jus was more au than jus.Overall,nothing to get worked up over.I,on the other hand,opted for a “diet plate” ($7.25).On that you got a tomato stuffed with your choice of tuna salad or turkey salad;along with cottage cheese,fresh veggie garnish and the ubiquitous diet plate inhabitant.The canned peach half.What I got was a nice 5×6 tomato stuffed with a very tasty home-made turkey salad,a full fat cottage cheese and of course the aforementioned peach.The only reason I mentioned the fat content of the cheese is that,at home,I eat 1% or 2% fat cottage cheese.And the real deal is SO much creamier and tasty.But the nicest thing about this joint was the staff.They all were friendly, and acted as if they really wanted to help us.Something you don’t always see.
Afterwards;for the refreshment part of our trip we decided to stop at the Longacre Tavern.It too is on the south side,Madison Avenue north of Southport.It has been around for quite a while;and it looks it.I don’t think I’ve in there for 30 years.They offer New Castle or Blue Moon draft for $5.50 and domestic draft for $3.Downtown prices for a joint that ain’t downtown.’Nuff said.
Our usual lunch on Thursday didn’t happen this week. I was fighting a cold and thought it best not to go out. However the prior Monday I had errands to run and ended up at Coal Pizza for lunch. I wanted to try the sandwich the previous bartender had recommended. They call it a grinder, and it sounded similar to the sandwich I had at Taste; at 52nd and College.It was an assortment of imported Italian meats with provolone cheese and olive salad; all on a square of focaccia. The presentation was “interesting” to say the least. All the meats were finger rolled, placed on the focaccia topped with cheese and olive salad then cut on the bias.I thought the finger rolling was totally unnecessary; unless you work for Kroger assembling holiday platters. The flavor was spot on. The combination of meats with the provolone cheese and the slightly spicy olive mixture was first-rate. The weak link was the focaccia.All the focaccia I’ve had before had the texture and density of bread, not day-old cornbread. The appetizer we had the previous week had the density and texture more shortbread than anything else. Frankly I didn’t pay too much attention to it, I just took it to be an anomaly; a little goof in a newly opened joint. However one week later, one week older the bread was way too crumbly for a sandwich,regardless of how tasty the fillings were. I haven’t given up on the place; I’m just a sucker for a pizza place. Especially one with the coal-burning oven.
pIt’s getting harder and harder to find mom and pop places that serve food that is actually made on premise.I’m not saying that everything should be “scratch made”;there’s quite a few pre-made products out there that are really good.But should’t you spend a little more time on the “center of the plate” than opening a can,or thawing and reheating?This brings us to Papas Pancake House.Back in the day Papas was the place to go for breakfast,when the clubs closed.I’m sure they still serve a great one ;after all breakfast is still the quintessential short order dining event.However we both thought the lunch was lacking.I had a meatloaf Manhattan.Well;the meatloaf tasted as though it had been delivered to them already cooked,sliced and frozen;all they did was thaw and heat.They used instant potatoes and gravy;bland except for the over peppered gravy.Refering back to the analogy I made regarding meatloaf and sides when I wrote about Kountry Kitchen;Papas should go back to school and maybe spend a little more time in Church.Pat ordered a corned beef sandwich;the only question he asked was where did they get it;Kroger or Marsh?It was a rather mediocre store deli beef.Ho hum.We both had soup,vegetable beef,and we both agreed,it was canned.What more is there to say? So Papas best of luck and keep your breakfast,it looks as though it works.