This place used to be called Bookers BBQ. We reviewed it in January 2017 and then they were out of BBQ so there won’t be any comparisons.
Pat order the pulled pork meal which comes with 2 sides for $12. I think he was bummed that it came in the form of 2 sandwiches. He is still avoiding non beer carbs and was expecting a pile of pork on a plate with a side of green beans and greens. He had the meat scraped of the buns before I had a chance to even think of taking a picture.
I decided on a half slab rib dinner with collard and coleslaw also $12. I also ordered a small side of hush puppies.
I ordered my food with sauce on the side (SOS). I got it hot which had an interesting flavor. It was simply a sweet sauce with hot sauce added. I have had it at other joints but this one had a more vinegar kick, which I enjoyed. The ribs could have spent more time on the fire. They had a bit of fat and were a bit chewy. They weren’t the best I have had nor were they the worse. There was no noticeable smoke ring so I figured they were cooked in an oven. More time in the oven would have made then more tender and rendered more of the fat. Since this joint is new I have faith that they will get it together. The coleslaw was nice and sweet which I like with BBQ. The greens did have a nice flavor but they could have used a touch of crushed red pepper and a shot of vinegar. The pups had a great corn flavor and would have been great dipped into the collard pot liquor but I didn’t get much liquid in my greens.
Their menu is pretty basic and seems to cover most of the country food groups.
Overall I enjoyed my lunch. I was full and I had some food to take home. I will enjoy a return trip. They have a bunch of sides and they also have meatloaf on Sundays. It isn’t close but it is an easy drive.
This will be the last post featuring Pat for a couple of weeks as he and his wife are going to visit their eldest daughter. I intend to “carry on”. Perhaps I will visit some joints Pat would never dream of going to. We shall see.
Dale’s is in a small strip mall at South Emerson and Thompson Road. I was in the area on Monday and decided to stop for breakfast. I had a full order of biscuits and gravy for $5.99. The gravy was tasty but the biscuits were more fluff than flake. A nice bite and a large amount of food for 6 bucks just not stellar.
For lunch I opted for one of their specials. Chicken fried steak covered with white gravy served with 2 sides and a roll for $7.99. The steak was reasonably tender but the breading job could have been better. While tasty,it didn’t cover the meat entirely and it fell off while cutting. As for the gravy is was like the breakfast gravy,sans sausage. I chose the brown gravy for my mashed potatoes. I don’t believe it was house made but it was really pretty good. The potatoes were real and home-made,which is always nice. My second side was chicken and dumplings. Not a whole lot of chicken and the dumplings are more what I would call noodles. The flat kind that some folks call dumplings. It was okay as a side and you could get it as an entrée for $6.99. I am sure that will both warm and fill any belly.
I think the picture of Pat’s burger says a lot. A slightly wilted piece of lettuce sent out on a burger is not a good sign. Regardless of the lack of attention to some details the food they serve is pretty good and reasonably priced. I would eat there again.
I have known about this place for quite some time, but have been conflicted about eating here. The website was unclear about the source of their roast beef, ham or turkey. Was it purchased already cooked from a vendor or did they buy the meat and cook it off themselves. One blog I read really didn’t clarify the issue for me. So I believed that the only think they cooked themselves was the soups and the meatloaf. Granted, at one time I thought it a good idea to eat a joint’s meatloaf whenever possible. To judge their skill. I quit that after running into too many GFS and Sysco thaw and warm products being used. So I figured it would be meatloaf once again.
The place is attractive and bright. I don’t think I saw a single deuce in the dining room. It seemed it was for the most part 4 top tables.
All the tables are set with cloth napkins and a bottle of water. I have noticed a couple of places doing that. That must be the new “thing” around town. As soon as you sit down your server brings you a bowl of pop corn, giving you instant garnish for your soup.
This is outside the main entry so it gave me an idea how I would start my lunch. Some beer cheese soup. It had been a long while since I had any. Even though it was August it sounded tasty. Beer and cheese.
This was a cup. I thought it would pass for a bowl in a lot of joints. I thought it was pretty good. A light cheese presence with a touch of beer. I added some of the popcorn to it. That is why the spoon is in the bowl.
The meatloaf sandwich is served on sourdough bread. It is topped with provolone cheese, crisp onion and special sauce. I added some bacon to mine. I was quite pleased with their version of an American Classic. The meatloaf had a good amount of thyme added to it as well as grated parmesan. The special sauce is a nice home-made ketchup. My poor bacon got lost in the shuffle. The onions weren’t as crunchy as I hoped. I think me putting some of the kettle chips on it would have given more texture. They aren’t shy about the amount of tater chips they give you.
Today was the first day of a new menu. After lunch I talked with Patrick, the manager. He told me that in addition to getting all of their product from Hoosier sources they cook off all of their beef, ham and turkey. So I think you should expect some superior club and other “deli” sandwiches. As for me when I return I think it will be a Chef salad. Or maybe a Cuban. Or a Club. Or a Roast Beef or…. I don’t know.
I am including a link to their website as well as scans of the new menu. I hope that helps.
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.