well friday has passed, I promised I would coment on my lunch. I had the oportunity to eat somewhere I dont often get, at home. I had the traditional soup and sandwich. The sandwich was of honey ham and smoked turkey with american chese garnished with lettuce and tomato mustard and mayonaise on wheat bread not toasted. the soup was tomato, and I found some leftover rice to go in it. This was an exelent lunch and I did not feel to full afterward, cost was reasonable and did not have to leave a tip.
Hey Times Daily!
You should have a separate YOUR DISCUSSIONS devoted just to restaurants! 7000+ HITS! We deserve it.
How 'bout it everyone? How do we make this a serious request?
You should have a separate YOUR DISCUSSIONS devoted just to restaurants! 7000+ HITS! We deserve it.
How 'bout it everyone? How do we make this a serious request?
In reference to the Homeside menu, My family has absolutly no problem with the menu they currently use. we go there for the good food, friendly atmosphere and nice people, not to see a fancy menu. Their menu is easy to read and easy to tell what the prices are. I do know that they are in the process of upgrading the menu's that they currently have...Good food, that is all that matters!!
Went to HomeSide Restaurant
We arrived there around 7;20 PM. The parking lot was sparsely populated, and when we went in, there were just a few tables occupied.
We were seated immediately, and ask what we would like to drink?.... Since they are located outside the Florence City Limits, alcoholic beverages were not available.
The waitress we had was a young lady who stated she had been working there for only a few days. She was friendly,and attempted to be as helpful with the menu selection as she could, when asked about certain dishes. The problem was she did not know very much at all about how the items being served were cooked or prepared. example! Are your chicken livers fresh and breaded here, or are they frozen and pre-breaded...she did not know...but would find out...she then left for the kitchen and came back a couple minutes later...the answer...prebreaded, and frozen from a bag...I was trying to determine if I wanted the steak or catfish...so I asked the same question about the catfish as if it was fresh and breaded here or frozen...again she left for the kitchen...came back with the answer fresh and breaded here...I was going to ask about some other choices, but did not have the heart, to send her back into the kitchen again. (this told me the management had done a poor job of training their waitresses as to what they actually serve...this lack of knowledge is not the waitress's fault...the management put her on the line without proper training, and it made all of them look incompetent)
We started with the appetizers listed... we ordered the Fried Mushrooms and Oonion Rings...My partner chose the 10oz Ribeye steak, medium rare with salad and bake potato. I had a hankering for Catfish so I chose the Large Catfish Plate(3 Whole) , spicy fries and slaw.
It was wasn't long before our sweet tea's were brought out...without lemon...the waitress did not ask if we wanted lemon and walked off. When the Mushrooms arrived, there were brought out by a young lady from the kitchen...they were served in a plastic basket with one tiny small plastic container of ranch dressing...The amount of mushrooms would be average...the taste and texture screamed frozen and institutional food quality..When the waitress returned, she was asked if a extra small plate could be gotten so we could share the mushroom dip, without me having to reach across the table to get to it..
When the plates arrived, which was not long...the ribeye steak was about a 1/2 or less thick...cooked medium instead of medium rare...the texture was spongy and soggy, which is typical of a recently thawed out steak, if it has not been allowed to drain properly...the steak had some type of seasoning but we could not identify it...The bake potato came with a small plastic institutional container of whipped butter nothing else...the salad was made of ice berg lettuce, a very small scatter of chopped tomato(3 small pieces), sprinkled lightly with cheese, some croutons...and nothing else...it had a small plastic container of dressing resting on the plate rim.
The Catfish were probably 10oz to 12 oz in size. They had the cuts which allowed the fish to fry completely...the texture of the fish was good and moist...but the breading...I could not find the words to express until my partner had a taste of the fish...her first words were "Tasteless"...I was thinking more of "bland" but her description probably fits better...the slaw that came as a side order was good...had the right amount of mayo, and sweetness...the portion could have been bigger for 3 fish...the spicy fries...well! does the word institutional give you the true taste...then need I say more about them...Here I had 3 large Catfish and 1 small container of plastic (institutional)tartar sauce...The waitress never once came back and asked if we needed anything else...other than fill up my tea glass twice...now that I think about it..I should have asked if the onions and mushrooms were institutional pre-breaded and frozen before we ordered...I could have saved some money...
We wanted to go for broke, so we ordered a slice of lemon pie...it was priced at $1.29 per slice, I really don't have the heart to say anything else except it was overpriced...
If I had to use two words to describe our dining experience...we both agreed that they would be "Institutional Quality" and "Tasteless"...
The entire meal came to $26.30 without tip...If you are into frozen institutional cooking out of a bag, then their dinner meals will suit your taste buds...if not...I would not spend the money to drive from Muscle Shoals to give it a go...There are too many other eating establishments that you pass by, that would be a better choice... Its a shame the quality of food did not match the decor of the place...
We arrived there around 7;20 PM. The parking lot was sparsely populated, and when we went in, there were just a few tables occupied.
We were seated immediately, and ask what we would like to drink?.... Since they are located outside the Florence City Limits, alcoholic beverages were not available.
The waitress we had was a young lady who stated she had been working there for only a few days. She was friendly,and attempted to be as helpful with the menu selection as she could, when asked about certain dishes. The problem was she did not know very much at all about how the items being served were cooked or prepared. example! Are your chicken livers fresh and breaded here, or are they frozen and pre-breaded...she did not know...but would find out...she then left for the kitchen and came back a couple minutes later...the answer...prebreaded, and frozen from a bag...I was trying to determine if I wanted the steak or catfish...so I asked the same question about the catfish as if it was fresh and breaded here or frozen...again she left for the kitchen...came back with the answer fresh and breaded here...I was going to ask about some other choices, but did not have the heart, to send her back into the kitchen again. (this told me the management had done a poor job of training their waitresses as to what they actually serve...this lack of knowledge is not the waitress's fault...the management put her on the line without proper training, and it made all of them look incompetent)
We started with the appetizers listed... we ordered the Fried Mushrooms and Oonion Rings...My partner chose the 10oz Ribeye steak, medium rare with salad and bake potato. I had a hankering for Catfish so I chose the Large Catfish Plate(3 Whole) , spicy fries and slaw.
It was wasn't long before our sweet tea's were brought out...without lemon...the waitress did not ask if we wanted lemon and walked off. When the Mushrooms arrived, there were brought out by a young lady from the kitchen...they were served in a plastic basket with one tiny small plastic container of ranch dressing...The amount of mushrooms would be average...the taste and texture screamed frozen and institutional food quality..When the waitress returned, she was asked if a extra small plate could be gotten so we could share the mushroom dip, without me having to reach across the table to get to it..
When the plates arrived, which was not long...the ribeye steak was about a 1/2 or less thick...cooked medium instead of medium rare...the texture was spongy and soggy, which is typical of a recently thawed out steak, if it has not been allowed to drain properly...the steak had some type of seasoning but we could not identify it...The bake potato came with a small plastic institutional container of whipped butter nothing else...the salad was made of ice berg lettuce, a very small scatter of chopped tomato(3 small pieces), sprinkled lightly with cheese, some croutons...and nothing else...it had a small plastic container of dressing resting on the plate rim.
The Catfish were probably 10oz to 12 oz in size. They had the cuts which allowed the fish to fry completely...the texture of the fish was good and moist...but the breading...I could not find the words to express until my partner had a taste of the fish...her first words were "Tasteless"...I was thinking more of "bland" but her description probably fits better...the slaw that came as a side order was good...had the right amount of mayo, and sweetness...the portion could have been bigger for 3 fish...the spicy fries...well! does the word institutional give you the true taste...then need I say more about them...Here I had 3 large Catfish and 1 small container of plastic (institutional)tartar sauce...The waitress never once came back and asked if we needed anything else...other than fill up my tea glass twice...now that I think about it..I should have asked if the onions and mushrooms were institutional pre-breaded and frozen before we ordered...I could have saved some money...
We wanted to go for broke, so we ordered a slice of lemon pie...it was priced at $1.29 per slice, I really don't have the heart to say anything else except it was overpriced...
If I had to use two words to describe our dining experience...we both agreed that they would be "Institutional Quality" and "Tasteless"...
The entire meal came to $26.30 without tip...If you are into frozen institutional cooking out of a bag, then their dinner meals will suit your taste buds...if not...I would not spend the money to drive from Muscle Shoals to give it a go...There are too many other eating establishments that you pass by, that would be a better choice... Its a shame the quality of food did not match the decor of the place...
We went to the new location of Johnathan's restaurant tonight in Muscle Shoals. I won't bore you with a play by play, but I will say it was excellent. The servers were prompt and friendly, the salad bar was well stocked with FRESH ingredients. Not one brown spot on any vegetable. My steak was cooked just like I asked and all of our food was wonderful. The prices are reasonable, also. The best part is that it's a non smoking establishment.
Friday night was a different story. We were in Decatur and were craving Japanese, so instead of driving home to Florence, we stopped at Kyoto on the Beltline. We were in the restaurant for three hours. I realize that at a Japanese steak house you are usually going to wait a while, but we waited over an hour before the chef even came out. Our server never brought our salad and told us that they were out. We quickly discovered she lied when three servers passed our table with eight salads a piece on their trays. Our sushi was terribly made and the selection wasn't very good, either.
At least the food was good. I guess the service was the biggest let down. At the end of dinner, one man at our table suggested we get free ice cream in place of our salads. This took another 45 minutes. Anyway, just stay in town and eat at Osaka or the place in Harvest Buffet. The food is as good and the service is much better.
Friday night was a different story. We were in Decatur and were craving Japanese, so instead of driving home to Florence, we stopped at Kyoto on the Beltline. We were in the restaurant for three hours. I realize that at a Japanese steak house you are usually going to wait a while, but we waited over an hour before the chef even came out. Our server never brought our salad and told us that they were out. We quickly discovered she lied when three servers passed our table with eight salads a piece on their trays. Our sushi was terribly made and the selection wasn't very good, either.
At least the food was good. I guess the service was the biggest let down. At the end of dinner, one man at our table suggested we get free ice cream in place of our salads. This took another 45 minutes. Anyway, just stay in town and eat at Osaka or the place in Harvest Buffet. The food is as good and the service is much better.
more pancake variations
Dark Cherry PanCakes are started by using the basic pancake mix I described a few post back.But first, get two cans of dark sweet cherries(not the pie cherry mix) and drain the juice into a pan with 2 cups of sugar, and 1/2 teaspoon of orange flavoring...mix well until sugar is just about dissolved. Now! place on stove and cook at med heat until the juice starts to become syrup. This will take about 30 minutes, and you will have to stir a bit Once it is at the consistence you want,pour in your whole cherries and set it aside.( usually do this the night before, so I don't have to wait to start the panCakes) Get out some CoolWhip and put about 1/4 cup of confection sugar in the Whip and mix.( if you have a cherry liquor or brandy put about a table spoon in...optional of course) Set it back into the fridge....Now make the batter, and get your grill hot.(do not use butter for your oil)Once the grill is ready start cooking your pancakes as describe earlier and place on a warm plate or cover with a warm damp cloth, until you have the amount of cakes you need..(spread each cake with real butter, stay away from the imitation crap)
When building your cakes do it this way...lay your first base.then spread with Cool Whip, small spoon of cherry sauce, then repeat until you get the stack you want...Then pour the rest of the hot cherries and syrup over the pancakes, and top with Pressurized WhipCream,for appearance then sprinkle lightly with confection sugar...
If you love sweet cherries..this will be a repeat breakfast for ya...
Good eating and remember we are interested in "YOUR" dining experience at our local restaurants.
Dark Cherry PanCakes are started by using the basic pancake mix I described a few post back.But first, get two cans of dark sweet cherries(not the pie cherry mix) and drain the juice into a pan with 2 cups of sugar, and 1/2 teaspoon of orange flavoring...mix well until sugar is just about dissolved. Now! place on stove and cook at med heat until the juice starts to become syrup. This will take about 30 minutes, and you will have to stir a bit Once it is at the consistence you want,pour in your whole cherries and set it aside.( usually do this the night before, so I don't have to wait to start the panCakes) Get out some CoolWhip and put about 1/4 cup of confection sugar in the Whip and mix.( if you have a cherry liquor or brandy put about a table spoon in...optional of course) Set it back into the fridge....Now make the batter, and get your grill hot.(do not use butter for your oil)Once the grill is ready start cooking your pancakes as describe earlier and place on a warm plate or cover with a warm damp cloth, until you have the amount of cakes you need..(spread each cake with real butter, stay away from the imitation crap)
When building your cakes do it this way...lay your first base.then spread with Cool Whip, small spoon of cherry sauce, then repeat until you get the stack you want...Then pour the rest of the hot cherries and syrup over the pancakes, and top with Pressurized WhipCream,for appearance then sprinkle lightly with confection sugar...
If you love sweet cherries..this will be a repeat breakfast for ya...
Good eating and remember we are interested in "YOUR" dining experience at our local restaurants.
Fox's Pizza will do in a pinch but it is not fabulous and is over priced. I usually make the trip into Florence to pick up a pizza instead of paying the extra for Fox's.
Justme:
Thanks for the input on Fox Pizza ...money saved for the readers...the owners of food establishment need to either start serving quality food at profitable prices or simply get out of the business...to receive a low quality meal makes the diner leave thinking...I just shot that money into the trash bin...I travel a lot...and I find more mediocre restaurants than good ones...
Thanks for the input on Fox Pizza ...money saved for the readers...the owners of food establishment need to either start serving quality food at profitable prices or simply get out of the business...to receive a low quality meal makes the diner leave thinking...I just shot that money into the trash bin...I travel a lot...and I find more mediocre restaurants than good ones...
Speaking of pizza places in Florence, I really like Pizza Chef. They have had consistently excellent pizzas for years, and their prices are as good or better than the frozen pizza chains. They've got some very interesting toppings and combinations: a Bar-B-Q chicken pizza, a ham & pineapple one, artichoke hearts, and on and on. Of course, they have the usual choices as well, and great pepperoni pizzas too. 
Their (steamed) sandwiches are HUGE and GREAT, too. They also have salads, garlic cheese bread, and the usual other type sides.
The only drawback is that it's a family-run place, and they run it with only one or two other hired employees, so sometimes their hours are a little strange. For example, I don't think they're open on Saturday nights or Sundays. But when they're open, it's a great deal. And they're pretty quick. It does take about 20 minutes to make a good pizza from scratch, so never trust a place that has them in 2, but I've never had to wait longer than that 20 minutes.
It's located in the Wilson Shopping Center plaza on Florence Blvd, just before it takes the turn right and becomes Tennessee Street (near Jack's, the new Tomato House location, Hamburger Jadd's, etc.). For you newer folks to the Shoals, that would be 72, just beyond downtown Florence and heading North towards Killen. I think they officially call it "5-Lanes Shopping Center" or something, but everyone I know calls it Wilson's. You can also take the back entrance from Royal Avenue if you're coming from North or East Florence. Just turn at the sign when you get to the 4-way stop.
Their (steamed) sandwiches are HUGE and GREAT, too. They also have salads, garlic cheese bread, and the usual other type sides.
The only drawback is that it's a family-run place, and they run it with only one or two other hired employees, so sometimes their hours are a little strange. For example, I don't think they're open on Saturday nights or Sundays. But when they're open, it's a great deal. And they're pretty quick. It does take about 20 minutes to make a good pizza from scratch, so never trust a place that has them in 2, but I've never had to wait longer than that 20 minutes.
It's located in the Wilson Shopping Center plaza on Florence Blvd, just before it takes the turn right and becomes Tennessee Street (near Jack's, the new Tomato House location, Hamburger Jadd's, etc.). For you newer folks to the Shoals, that would be 72, just beyond downtown Florence and heading North towards Killen. I think they officially call it "5-Lanes Shopping Center" or something, but everyone I know calls it Wilson's. You can also take the back entrance from Royal Avenue if you're coming from North or East Florence. Just turn at the sign when you get to the 4-way stop.
E:
I have seen it, but never gave it a try...this is the second recommendation, I have seen about this place...
How about it folks...someone else want to give it a test run..and report back..?
I have seen it, but never gave it a try...this is the second recommendation, I have seen about this place...
How about it folks...someone else want to give it a test run..and report back..?
TC,
I've been meaning to get back to you about the experience you described at Homeside. I just want to make a few points, and you - and others - can take them as you see fit.
Let me first tell you where I'm coming from. I have worked in 3 well-known, respected, long-lived restaurants in the Shoals area. My shortest stint was 1 year, and my longest was closer to 5 years. At the time, I was both a server and dining room manager. I wasn't one of those who had a quick 'job' for the summer, but rather a person who considered it to be a career of sorts. In other words, I was a "professional" server. I'm many years detached from that time, but I do know the business.
About your server: It sounds like she was friendly and tried to do her best, but she had only been there for a FEW DAYS! I would say, "Cut her some slack!" On the other hand, it's better to explain my own experiences. I have been trained, and I have trained many, many, many servers. "Training" at a typical restaurant might not include what you think it should (and I'm inclined to agree with you). New servers are usually shown the first day how to clock-in, what prep work they will be assigned, how to do each part of that (i.e. Here's what goes on those 50 dinner salads you prepare. Here's how you should shred the lettuce. Here is the appropriate size of each leaf once it goes in the salad. Here's where you find the tomatoes. Here's EXACTLY how they should look after you slice them. Please don't use your own method.). Continuing, you have to cover how to check-in at the register, how to greet customers, how to seat people, how to number the tables and divide the diners among the appropriate sections, how to avoid breaking the glasses, how to write the table's order down, how to deliver it properly to the kitchen staff (one table might require 3 orders placed in 3 different areas of the kitchen), how to know when your food is up, how to work the register. Whew! Getting tired yet? Now you need to know what payment options are possible and the protocol for each. Once you've got that down, how do you close? What are the duties? How are those tableclothes to be folded, how does that huge commercial dishwasher work, how do you know when the cycle is through, how do you stack the silverware before you roll 200 place-settings, where do you find the brooms & mops, and how do you cash out with the manager? It's overwhelming. It might seem simple, and it ultimately becomes that way quickly enough, but it's a lot of information to take in and process in 5 hours when you're a young person who may have just walked into a restaurant kitchen for the very first time. Ugh. It brings back memories. And the restaurant industry is fast-paced by nature, so you have to be doing 10 things for 10 people at once if you want to survive.
Because of the nature of the restaurant industry (younger workers and high turn-over), most simply CAN'T offer more than a few days of training and "shadowing" for their servers. So those servers come onto the floor, nervous as heck, and doing their best. I wouldn't fault either a server OR the management if the server couldn't tell you (without going to the kitchen) how the food was prepared, breaded, or where it originated. I've never worked in a restaurant where servers were trained to do that: the chefs were the ones hired to cover that job. Sure, I knew after awhile how everything was made, and I'd be happy to share that with a customer. I knew because I had been in and out of the kitchen so many times while food was being prepped, cooked, and dished. But I couldn't have told you in the first week that I worked there. Heck, I was luck to IDENTIFY the food that came out. (Chicken dishes with different spices can look mighty similar, you know.) But someone who has only worked there a few days wouldn't have any way of knowing that without going to the kitchen and asking - which, thankfully, yours did.
I can only think of one or two restaurants in the area who TRAIN their serving staff on ingredients and preparation methods for their food. You can expect such training from a 4- or 5-star restaurant, but you really would be hard pressed to find that type of training at the mom & pop or local or chain restaurants you generally find in the Shoals. And besides, even if your server WAS trained in that, she likely would have forgotten it due to the information overload that I described above. Yes, there are servers who can tell you all of that information quickly, but they usually didn't learn it through training. Therefore, I wouldn't say that the management was at fault for her not having proper training. She probably received typical training, and she nervous, and she did her best after probably only a couple of days waiting tables. Ever.
My one other point is that I'm sorry that you had a negative experience there. I can share with you two tricks of local restaurant owners when they're scoping out new establishments to check out the competition: 1.) Never go within the first 6 months, as it takes that long to get the kinks worked out; and 2.) Always look for consistency, not a one-time experience. I would add to that, 3.) Try not to judge a restaurant on the server only. Again, consistency is the key here. (I know you didn't do that in your review above, but I wanted to make the point.) Consistently bad service is bad, but a new server may be only one among many great servers.
I can't speak to the dinner there, but I've heard others here write great reviews about it. Perhaps, if it's an option in the future, you might consider trying their breakfast or lunch. I can speak to both of those as being excellent, and others have done the same. I certainly understand why you might not want to, especially since it's a hike from MS, but please do consider it. I think you'll have a different experience.
I enjoy reading your reviews, and those of others, regardless of the place!
Bon Appetite!
I've been meaning to get back to you about the experience you described at Homeside. I just want to make a few points, and you - and others - can take them as you see fit.
Let me first tell you where I'm coming from. I have worked in 3 well-known, respected, long-lived restaurants in the Shoals area. My shortest stint was 1 year, and my longest was closer to 5 years. At the time, I was both a server and dining room manager. I wasn't one of those who had a quick 'job' for the summer, but rather a person who considered it to be a career of sorts. In other words, I was a "professional" server. I'm many years detached from that time, but I do know the business.
About your server: It sounds like she was friendly and tried to do her best, but she had only been there for a FEW DAYS! I would say, "Cut her some slack!" On the other hand, it's better to explain my own experiences. I have been trained, and I have trained many, many, many servers. "Training" at a typical restaurant might not include what you think it should (and I'm inclined to agree with you). New servers are usually shown the first day how to clock-in, what prep work they will be assigned, how to do each part of that (i.e. Here's what goes on those 50 dinner salads you prepare. Here's how you should shred the lettuce. Here is the appropriate size of each leaf once it goes in the salad. Here's where you find the tomatoes. Here's EXACTLY how they should look after you slice them. Please don't use your own method.). Continuing, you have to cover how to check-in at the register, how to greet customers, how to seat people, how to number the tables and divide the diners among the appropriate sections, how to avoid breaking the glasses, how to write the table's order down, how to deliver it properly to the kitchen staff (one table might require 3 orders placed in 3 different areas of the kitchen), how to know when your food is up, how to work the register. Whew! Getting tired yet? Now you need to know what payment options are possible and the protocol for each. Once you've got that down, how do you close? What are the duties? How are those tableclothes to be folded, how does that huge commercial dishwasher work, how do you know when the cycle is through, how do you stack the silverware before you roll 200 place-settings, where do you find the brooms & mops, and how do you cash out with the manager? It's overwhelming. It might seem simple, and it ultimately becomes that way quickly enough, but it's a lot of information to take in and process in 5 hours when you're a young person who may have just walked into a restaurant kitchen for the very first time. Ugh. It brings back memories. And the restaurant industry is fast-paced by nature, so you have to be doing 10 things for 10 people at once if you want to survive.
Because of the nature of the restaurant industry (younger workers and high turn-over), most simply CAN'T offer more than a few days of training and "shadowing" for their servers. So those servers come onto the floor, nervous as heck, and doing their best. I wouldn't fault either a server OR the management if the server couldn't tell you (without going to the kitchen) how the food was prepared, breaded, or where it originated. I've never worked in a restaurant where servers were trained to do that: the chefs were the ones hired to cover that job. Sure, I knew after awhile how everything was made, and I'd be happy to share that with a customer. I knew because I had been in and out of the kitchen so many times while food was being prepped, cooked, and dished. But I couldn't have told you in the first week that I worked there. Heck, I was luck to IDENTIFY the food that came out. (Chicken dishes with different spices can look mighty similar, you know.) But someone who has only worked there a few days wouldn't have any way of knowing that without going to the kitchen and asking - which, thankfully, yours did.
I can only think of one or two restaurants in the area who TRAIN their serving staff on ingredients and preparation methods for their food. You can expect such training from a 4- or 5-star restaurant, but you really would be hard pressed to find that type of training at the mom & pop or local or chain restaurants you generally find in the Shoals. And besides, even if your server WAS trained in that, she likely would have forgotten it due to the information overload that I described above. Yes, there are servers who can tell you all of that information quickly, but they usually didn't learn it through training. Therefore, I wouldn't say that the management was at fault for her not having proper training. She probably received typical training, and she nervous, and she did her best after probably only a couple of days waiting tables. Ever.
My one other point is that I'm sorry that you had a negative experience there. I can share with you two tricks of local restaurant owners when they're scoping out new establishments to check out the competition: 1.) Never go within the first 6 months, as it takes that long to get the kinks worked out; and 2.) Always look for consistency, not a one-time experience. I would add to that, 3.) Try not to judge a restaurant on the server only. Again, consistency is the key here. (I know you didn't do that in your review above, but I wanted to make the point.) Consistently bad service is bad, but a new server may be only one among many great servers.
I can't speak to the dinner there, but I've heard others here write great reviews about it. Perhaps, if it's an option in the future, you might consider trying their breakfast or lunch. I can speak to both of those as being excellent, and others have done the same. I certainly understand why you might not want to, especially since it's a hike from MS, but please do consider it. I think you'll have a different experience.
I enjoy reading your reviews, and those of others, regardless of the place!
Bon Appetite!
E:
I agree with your assessment above...thanks for your background information, as it is apparent you are knowledgeable in the food industry...My back ground is close to yours..I grew up in the restaurant business, and later owned one of my own...I am rated a Command Master Chef with the US Coast Guard,(reserves 28 years) and work in the command function arena, doing command functions,catering, etc, which includes some creative style cooking sometimes...
As I stated before, the server was not at fault. She was young and inexperienced. According to her, she had been working there only a few days and was still somewhat nervous...
Where I think the HomeStead is weak is simply a management decision to serve frozen fries,frozen battered mushrooms,frozen battered onion rings...a simple ice berg salad with very little lettuce at that, 3 small bits of tomato that would barely make up one large tomato wedge,(no onion, no cucumber, no carrots, NOTHING ELSE except a sprinkling of shredded cheese and a few breaded croutons... the display of the salad lettuce was flat, and the tomatoes looked like they had laid in the bowl for sometime before being used...then on top of that a small plastic container of salad dressing...
To me, there are some areas in a restaurant that they can shine...one is the appetizers....for myself, to not have your own batter for mushrooms and onion rings is folly and will bite you in the butt...it is the start of the meal...start it off wrong and you have set the tempo for the remainder of the meal...(institutional frozen food is lower grade quality, simply because they were rejected as first run, and something had to be done with them...they are then sold in bulk to the food processor..who batters them with a generic type blended batter...frozen fries...I am not a fan of...when you can cut your own fries with a potato slicer in 30 seconds...the potato is then fresh and goes immediately into the fryer...or you can make them fresh many different ways...
The institutional quality of whipped butter, tartar sauce is simply a way for the management to fly on the cheap...what they don't realize is, they just gave control of the food taste over to the food processor...sauces and condiments are important...don't believe it...take away ketchup from the individual who likes it on his or her fries...put institutional mayo vs helmanns mayo on a hamburger and see which one is chosen as the best..
The seasoning for the catfish...simply was plain..my partner is from England where bland food reins...if she thinks it was tasteless then I think I was right on that one...at least for our taste...
I wrote about our experience for the dinner meal...that does not mean the other breakfast or lunch would get the same rating from us...I believe a one time shot is not enough when the food is either tough, dry etc..that sometimes happens in the food industry...but when the management has set the trend by using institutional quality food and expect raves from the customer that happens very rarely...
I did not like writing that review...as I really like the young lady who was one of the owners...she was not there Saturday night, or at least I did not see her...
It is just in my opinion, they need to rethink some things...and I base this on my food experience...I do know none of their cooks would be allowed in the Command Galley, unless they were doing something like prep..if we put out food like that...we would be gone from that unit the next day..
I agree with your assessment above...thanks for your background information, as it is apparent you are knowledgeable in the food industry...My back ground is close to yours..I grew up in the restaurant business, and later owned one of my own...I am rated a Command Master Chef with the US Coast Guard,(reserves 28 years) and work in the command function arena, doing command functions,catering, etc, which includes some creative style cooking sometimes...
As I stated before, the server was not at fault. She was young and inexperienced. According to her, she had been working there only a few days and was still somewhat nervous...
Where I think the HomeStead is weak is simply a management decision to serve frozen fries,frozen battered mushrooms,frozen battered onion rings...a simple ice berg salad with very little lettuce at that, 3 small bits of tomato that would barely make up one large tomato wedge,(no onion, no cucumber, no carrots, NOTHING ELSE except a sprinkling of shredded cheese and a few breaded croutons... the display of the salad lettuce was flat, and the tomatoes looked like they had laid in the bowl for sometime before being used...then on top of that a small plastic container of salad dressing...
To me, there are some areas in a restaurant that they can shine...one is the appetizers....for myself, to not have your own batter for mushrooms and onion rings is folly and will bite you in the butt...it is the start of the meal...start it off wrong and you have set the tempo for the remainder of the meal...(institutional frozen food is lower grade quality, simply because they were rejected as first run, and something had to be done with them...they are then sold in bulk to the food processor..who batters them with a generic type blended batter...frozen fries...I am not a fan of...when you can cut your own fries with a potato slicer in 30 seconds...the potato is then fresh and goes immediately into the fryer...or you can make them fresh many different ways...
The institutional quality of whipped butter, tartar sauce is simply a way for the management to fly on the cheap...what they don't realize is, they just gave control of the food taste over to the food processor...sauces and condiments are important...don't believe it...take away ketchup from the individual who likes it on his or her fries...put institutional mayo vs helmanns mayo on a hamburger and see which one is chosen as the best..
The seasoning for the catfish...simply was plain..my partner is from England where bland food reins...if she thinks it was tasteless then I think I was right on that one...at least for our taste...
I wrote about our experience for the dinner meal...that does not mean the other breakfast or lunch would get the same rating from us...I believe a one time shot is not enough when the food is either tough, dry etc..that sometimes happens in the food industry...but when the management has set the trend by using institutional quality food and expect raves from the customer that happens very rarely...
I did not like writing that review...as I really like the young lady who was one of the owners...she was not there Saturday night, or at least I did not see her...
It is just in my opinion, they need to rethink some things...and I base this on my food experience...I do know none of their cooks would be allowed in the Command Galley, unless they were doing something like prep..if we put out food like that...we would be gone from that unit the next day..
So glad to read this about Jonathans... I wanted some input there.
I am also glad to hear of some of the other places you guys have been, and I am very thankful that y'all go out, and do the dining and report your experience in an honest and sincere manner...
There are places here I have never thought about that, NOW I WILL... There are places here that I HAVE thought about, but won't waste my time or money....
That is what makes this Post so great, is that we can learn from each other's experiences...
A lont time ago, I absolutely LOVED Shoneys. They were fast in service (they had a home-office 10 step process) they were very courteous and everything tasted good... The OLD Shoneys in Florence had our area's FIRST Salad BAR and it was really good... not nearly as much on it as now, and hard to maintain, but good...
NOW fast forward a few years... several experiences in Shoney's have been horrid.... IF you can catch the eye of a Server, you MIGHT get lucky enough to actually get waited on... Everything that they offer is on the HIGH side for prices, since the same thing (almost) can be purchased at a Fast Food Est. WITH the drink included!!!
Their BAR, now with hot food, salad, and cold food is ridiculously priced, ... think about it... If they can charge 10 bucks for HB Steak, choice of side, and the entire salad bar comes with it... then prey tell WHY they charge 7 bucks for the Salad Bar alone? It is almost like the MAIN FOOD is the side at Shoneys, and the Salad Bar is the MAIN... Anyway, their food has gone downhill... VERY FROZEN, PRE MADE SOMEWHERE ELSE... and I can get so much better at a much lower price right there in Florence at Granny's Kitchen!!!!
I don't know what happened to Shoney's and their OLDER style of doing things... CUSTOMER FIRST and all that... but the last few times I have been there, all the Employees were either out the back door smoking, or on the line 'playing".. .. like they had NO time to worry about us. This has been several visits in the last few months, so I know most of the Servers are NOT new, are are supposed to be trained... they just dont deliver anything but a HIGH BILL... Okay, I shall hush, lol.
I am also glad to hear of some of the other places you guys have been, and I am very thankful that y'all go out, and do the dining and report your experience in an honest and sincere manner...
There are places here I have never thought about that, NOW I WILL... There are places here that I HAVE thought about, but won't waste my time or money....
That is what makes this Post so great, is that we can learn from each other's experiences...
A lont time ago, I absolutely LOVED Shoneys. They were fast in service (they had a home-office 10 step process) they were very courteous and everything tasted good... The OLD Shoneys in Florence had our area's FIRST Salad BAR and it was really good... not nearly as much on it as now, and hard to maintain, but good...
NOW fast forward a few years... several experiences in Shoney's have been horrid.... IF you can catch the eye of a Server, you MIGHT get lucky enough to actually get waited on... Everything that they offer is on the HIGH side for prices, since the same thing (almost) can be purchased at a Fast Food Est. WITH the drink included!!!
Their BAR, now with hot food, salad, and cold food is ridiculously priced, ... think about it... If they can charge 10 bucks for HB Steak, choice of side, and the entire salad bar comes with it... then prey tell WHY they charge 7 bucks for the Salad Bar alone? It is almost like the MAIN FOOD is the side at Shoneys, and the Salad Bar is the MAIN... Anyway, their food has gone downhill... VERY FROZEN, PRE MADE SOMEWHERE ELSE... and I can get so much better at a much lower price right there in Florence at Granny's Kitchen!!!!
I don't know what happened to Shoney's and their OLDER style of doing things... CUSTOMER FIRST and all that... but the last few times I have been there, all the Employees were either out the back door smoking, or on the line 'playing".. .. like they had NO time to worry about us. This has been several visits in the last few months, so I know most of the Servers are NOT new, are are supposed to be trained... they just dont deliver anything but a HIGH BILL... Okay, I shall hush, lol.
My past experience with Shoney's in MS is that you better look real good at your bill. I quit going there because EVERY time they would charge for things I didn't get, or mis-charge for the combo like charging a-la-cart for the salad bar with a steak , instead of the package deal. This happened every time I was there, maybe 10 or 12 times, until I just gave up.
quote:Originally posted by excelman:
My past experience with Shoney's in MS is that you better look real good at your bill. I quit going there because EVERY time they would charge for things I didn't get, or mis-charge for the combo like charging a-la-cart for the salad bar with a steak , instead of the package deal. This happened every time I was there, maybe 10 or 12 times, until I just gave up.
I am also talking about at LEAST 10-12 visits... and nothing has changed... all they cater to, especially at night are the cops.
Eat at a trough - expect swill.
traderconnections;
While I can't disagree with your assessment of Homeside I would put forth some explanation. They are a small "mom & pop" startup restaurant. Serving fresh mushrooms battered by hand is probably not doable for them since mushrooms have such a short shelf life and frying fresh mushrooms will tend to degrade the frying oil very quickly. As to the waitress sevice I would say give the girl a break. It's hard to get help to work at a small place especially when tips are slim.
Judging from your self proclaimed expertise I would suggest that maybe this would be a good time to think about offering mentor services to a startup business. They might not be able to afford to pay you but just think of the warm fuzzies you would get by putting that tax payer paid food education to work. Besides, I'm sure any suggestions and/or improvements you could make would be greatly appreciated. I too have been in the business and would have loved to have had someone with your expertise to have offered to help when I got started.
btw, I'm not trying to be a smart*** here either. I really mean you might think of volunteering to help.
While I can't disagree with your assessment of Homeside I would put forth some explanation. They are a small "mom & pop" startup restaurant. Serving fresh mushrooms battered by hand is probably not doable for them since mushrooms have such a short shelf life and frying fresh mushrooms will tend to degrade the frying oil very quickly. As to the waitress sevice I would say give the girl a break. It's hard to get help to work at a small place especially when tips are slim.
Judging from your self proclaimed expertise I would suggest that maybe this would be a good time to think about offering mentor services to a startup business. They might not be able to afford to pay you but just think of the warm fuzzies you would get by putting that tax payer paid food education to work. Besides, I'm sure any suggestions and/or improvements you could make would be greatly appreciated. I too have been in the business and would have loved to have had someone with your expertise to have offered to help when I got started.
btw, I'm not trying to be a smart*** here either. I really mean you might think of volunteering to help.
PitBoss:
I have no problem with that suggestion at all...
I gave one of the owners at homestead a dish for breakfast the other day...She stated she was going to try it...if they decided to put it on the menu they would be the only restaurant in the shoals area serving that dish for breakfast...its an old slave style dish, that was given to me by a couple of owners in a Vicksburg, Miss, soul food restaurant.
I wish HomeStead all the best...the owner I talked too seem to very a very nice lady, and works hard at trying to make the restaurant successful...
The Restaurant business does not require that you be there...it demands that you be there...most of your waking hours are spend at your business...
I did not enjoy at all writing that review...I wish I could have written something so much different..but...you guys expect me and any other poster to be honest in their accessment of a meal...What the owner of a restaurant does with the information is up to them...they can get mad...and keep doing the same ole thing...or make some adjustments...If I was the owner I would be thinking real hard about this observation.....it was a Saturday night...7:30 PM...several restaurants we pasted to get to their location had their parking lots packed...When we got to the HomeStead location, there were about 4 cars on the lot...when we should have been searching for a parking space...not parking anywhere we wished...this is definitely a bench mark that something they are doing is not giving them the results they are working so hard to achieve...if I was the owner I would be asking myself why?
Just went to the El Parian Mexican Restaurant for the third time...they are consistently on the mark with their service and quality of food. They informed me tonight that starting the first weekend in March, they are starting a buffet style spread of mexican dishes..which will consist of old mexico style dishes, tex-mex and mexican american style...
For our taste buds...we think they are one of the best in the area for mexican food.
I have no problem with that suggestion at all...
I gave one of the owners at homestead a dish for breakfast the other day...She stated she was going to try it...if they decided to put it on the menu they would be the only restaurant in the shoals area serving that dish for breakfast...its an old slave style dish, that was given to me by a couple of owners in a Vicksburg, Miss, soul food restaurant.
I wish HomeStead all the best...the owner I talked too seem to very a very nice lady, and works hard at trying to make the restaurant successful...
The Restaurant business does not require that you be there...it demands that you be there...most of your waking hours are spend at your business...
I did not enjoy at all writing that review...I wish I could have written something so much different..but...you guys expect me and any other poster to be honest in their accessment of a meal...What the owner of a restaurant does with the information is up to them...they can get mad...and keep doing the same ole thing...or make some adjustments...If I was the owner I would be thinking real hard about this observation.....it was a Saturday night...7:30 PM...several restaurants we pasted to get to their location had their parking lots packed...When we got to the HomeStead location, there were about 4 cars on the lot...when we should have been searching for a parking space...not parking anywhere we wished...this is definitely a bench mark that something they are doing is not giving them the results they are working so hard to achieve...if I was the owner I would be asking myself why?
Just went to the El Parian Mexican Restaurant for the third time...they are consistently on the mark with their service and quality of food. They informed me tonight that starting the first weekend in March, they are starting a buffet style spread of mexican dishes..which will consist of old mexico style dishes, tex-mex and mexican american style...
For our taste buds...we think they are one of the best in the area for mexican food.
PitBos$
Example in reference to the mushrooms...
First mushrooms in a brown paper bag have a good shelf life...second...any mushrooms that start to age can be used in Omelets, chicken dishes, rice dishes, etc...
The first mistake a lot of restaurants make is keeping their large deep fat fryer on during all of their hours open...this is expensive in energy cost, and ages the oil...meaning the oil has to be changed out more frequent...thus more overhead...a manager using his or her head will use their large deep fat fryer only during high traffic hours..1 or 2 small $85.00 deep fat fryers bought at Sam's will carry the demand during slack time...(less oil to heat, less money...less oil changes)They will pay for themselves just in energy savings. Small flat grills used during off peak hours will save even more money...why keep a large 48" x 24" grill hot...simply keep the 16" x 24 " flat grill hot...
A batter of Beer and Rice Flour with some other seasonings make a wonderful light crunchy batter for mushroom, onions rings, pickles, potato's cucumbers,carrots, cauliflower,etc..(rice flour can be bought at health stores in 10 lb bags)
Anybody can pour crap out of a frozen bag...it takes creativity to produce something from the imagination and heart...anyone can read a cookbook...it takes the creativity of the individual to make you want to return again and again to your restaurant...if the kitchen staff does not perform consistently with good quality food to the customers..(assuming they are given good quality food to work with), it is no body's fault but the owner of the establishment...they set the tone and trend of their quality...
Example in reference to the mushrooms...
First mushrooms in a brown paper bag have a good shelf life...second...any mushrooms that start to age can be used in Omelets, chicken dishes, rice dishes, etc...
The first mistake a lot of restaurants make is keeping their large deep fat fryer on during all of their hours open...this is expensive in energy cost, and ages the oil...meaning the oil has to be changed out more frequent...thus more overhead...a manager using his or her head will use their large deep fat fryer only during high traffic hours..1 or 2 small $85.00 deep fat fryers bought at Sam's will carry the demand during slack time...(less oil to heat, less money...less oil changes)They will pay for themselves just in energy savings. Small flat grills used during off peak hours will save even more money...why keep a large 48" x 24" grill hot...simply keep the 16" x 24 " flat grill hot...
A batter of Beer and Rice Flour with some other seasonings make a wonderful light crunchy batter for mushroom, onions rings, pickles, potato's cucumbers,carrots, cauliflower,etc..(rice flour can be bought at health stores in 10 lb bags)
Anybody can pour crap out of a frozen bag...it takes creativity to produce something from the imagination and heart...anyone can read a cookbook...it takes the creativity of the individual to make you want to return again and again to your restaurant...if the kitchen staff does not perform consistently with good quality food to the customers..(assuming they are given good quality food to work with), it is no body's fault but the owner of the establishment...they set the tone and trend of their quality...
To All:
Since, I like my coffee strong, I use to drink a lot of Folgers Coffee...Dark Roast, until I read about a coffee called "Settles Best..Henry's Blend"...I gave it a try, and found it a very pleasant cup of coffee...It can be bought at Walmart...so if you are looking to experiment with some coffees...give it a try..it is a good compliment for a variety of coffees.
Since, I like my coffee strong, I use to drink a lot of Folgers Coffee...Dark Roast, until I read about a coffee called "Settles Best..Henry's Blend"...I gave it a try, and found it a very pleasant cup of coffee...It can be bought at Walmart...so if you are looking to experiment with some coffees...give it a try..it is a good compliment for a variety of coffees.
I think an extra category for this topic would be great. That way you could post the name of a restaurant on its own thread. This thread is way too long already.
David and everyone,
This is an excellent idea that I've seen you and others here mention. Since a couple of requests have been thrown out to the administrator with no response (that I've seen), I decided to set up a poll in the Feedback Forum that might help show support for the idea. Hopefully, a strong show of support will convince the admin that it's what we, as users, want. I made the mention that as it is, I can't find all the posts on any particular restaurant without wading through 100s of posts. With a whole forum, your point about each place having a thread would make it MUCH easier to scan through - and more useful.
Will you and others go there, to the Feedback Forum, and cast your vote? The thread is currently at the top, called "Admin and Others - Please Read." It may be the only way to get the point across.
This is an excellent idea that I've seen you and others here mention. Since a couple of requests have been thrown out to the administrator with no response (that I've seen), I decided to set up a poll in the Feedback Forum that might help show support for the idea. Hopefully, a strong show of support will convince the admin that it's what we, as users, want. I made the mention that as it is, I can't find all the posts on any particular restaurant without wading through 100s of posts. With a whole forum, your point about each place having a thread would make it MUCH easier to scan through - and more useful.
Will you and others go there, to the Feedback Forum, and cast your vote? The thread is currently at the top, called "Admin and Others - Please Read." It may be the only way to get the point across.
If any of you follks are ever in Orlando and wany to enjoy great food and racing memorbelia you need to try RACEROCK. This place is great, I am not saying this because my family owns it but it is really good. The owners have been in the dinning business for twenty somthing years. Check them out online at www.racerock.com Bobby is partners with several race car drivers which makes this place truely unique.quote:Originally posted by tdreader:
I was going to mention MS Shoney's but you guys have it covered. Remember when Shoney's served from a menu, and was the place you took business clients for a quick enjoyable lunch?
In most resturants of this type with a food bar meats are nothing but fat and gristle, the vegtables are greasy, the seafood smells like bait, and children too young to serve themselves are allowed play in everything on the bar like it is a grand assortment of playdough. Yet, these resturants rely on food bars for the bulk of the business.
Cheers to all resturants that utilize a menu, and are capable and willing to serve anything listed on that menu.
Yes, I do remember when Shoney's was one of the nicest places in the area to eat.. now they rate there with Waffle House, lol.
Please folks,
If you want to keep this thread going in the great direction that it is, PLEASE go to the Feedback Forum (on the forum home page, along with news, sports, & entertainment) and respond to the poll on the thread marked "Admin & others: Please read." I hope we can get enough people to say "Yes, I want a separate forum for restaurants!" that we will finally persuade the admin that this is what the readers here want. With that new forum, each place (and sometimes topic) can have its own thread. Isn't that an easier way than wading through these 100s of posts that have attracted more than 8,000 views? Please go throw in your 2 cents!
If you want to keep this thread going in the great direction that it is, PLEASE go to the Feedback Forum (on the forum home page, along with news, sports, & entertainment) and respond to the poll on the thread marked "Admin & others: Please read." I hope we can get enough people to say "Yes, I want a separate forum for restaurants!" that we will finally persuade the admin that this is what the readers here want. With that new forum, each place (and sometimes topic) can have its own thread. Isn't that an easier way than wading through these 100s of posts that have attracted more than 8,000 views? Please go throw in your 2 cents!
Fried Rabbit
Monday, I was in Columbia, Mississippi headed further South, when I came across a little restaurant called the "THE SOUTHERN FRIED RABBIT". As you have guess by now, one of the items on their menu was the delicious Rabbit. They served Rabbit Sandwiches, Rabbit with Gravy, Fried Rabbit Plates, Bar-B-Que Rabbit, etc...
I couldn't resist, so ordered a Rabbit Sandwich with the works...As I was waiting on the order, I observed they had specially designed coffee cups with their logo, and T-Shirts, that advertised their pride in serving rabbit...I now have 2 of those cups in my hands.
The Sandwich was piled high with goodies such as gravy,tomato's,lettuce, etc and talk about HOT from the grease. Now! if you have never tasted rabbit, it has the texture of chicken breast yet! has its own distinct flavor...one of the mistakes a lot of people make when cooking rabbit is they cook it too long and make it tough...NOT THESE FOLKS! They know how to cook rabbit. It was so tender, I was able to cut it with my tonque and saved by teeth for harder stuff...I was going to save it for my dinner, but after my first bite the self control left me...and I found myself wadding up a empty wrapper a few minutes later, and wishing I had bought two...
So..... If you are ever traveling Mississippi and find yo-self within 100 miles of Columbia, Miss...its time to take a "Rabbit Road Trip" to the Southern Fried Rabbit Restaurant...Yes, Sireeee! that is one Southern DeeeeeeLight...you will want to experience..before seeing saint peter..I'm gonna put their phone number here...in case you need directions...601-736-2298..
Good eating and don't embarrass yoself by dribbling in public...
Monday, I was in Columbia, Mississippi headed further South, when I came across a little restaurant called the "THE SOUTHERN FRIED RABBIT". As you have guess by now, one of the items on their menu was the delicious Rabbit. They served Rabbit Sandwiches, Rabbit with Gravy, Fried Rabbit Plates, Bar-B-Que Rabbit, etc...
I couldn't resist, so ordered a Rabbit Sandwich with the works...As I was waiting on the order, I observed they had specially designed coffee cups with their logo, and T-Shirts, that advertised their pride in serving rabbit...I now have 2 of those cups in my hands.
The Sandwich was piled high with goodies such as gravy,tomato's,lettuce, etc and talk about HOT from the grease. Now! if you have never tasted rabbit, it has the texture of chicken breast yet! has its own distinct flavor...one of the mistakes a lot of people make when cooking rabbit is they cook it too long and make it tough...NOT THESE FOLKS! They know how to cook rabbit. It was so tender, I was able to cut it with my tonque and saved by teeth for harder stuff...I was going to save it for my dinner, but after my first bite the self control left me...and I found myself wadding up a empty wrapper a few minutes later, and wishing I had bought two...
So..... If you are ever traveling Mississippi and find yo-self within 100 miles of Columbia, Miss...its time to take a "Rabbit Road Trip" to the Southern Fried Rabbit Restaurant...Yes, Sireeee! that is one Southern DeeeeeeLight...you will want to experience..before seeing saint peter..I'm gonna put their phone number here...in case you need directions...601-736-2298..
Good eating and don't embarrass yoself by dribbling in public...
Swamp John's
Shoals Christian
Cost is $8 per plate.
Benefits the SCS band. Shoals Christian School
301 Heathrow Drive, Florence
February 6 4:00pm - 7:00pm
Phone: 256-767-7070
If you've never had Swamp John's fried catfish, you MUST try it. The chicken and shrimp are O.K. It is better out of their truck than at their restaurant in M.S.
Shoals Christian
Cost is $8 per plate.
Benefits the SCS band. Shoals Christian School
301 Heathrow Drive, Florence
February 6 4:00pm - 7:00pm
Phone: 256-767-7070
If you've never had Swamp John's fried catfish, you MUST try it. The chicken and shrimp are O.K. It is better out of their truck than at their restaurant in M.S.
Can We All Say SUGAR RUSH!
At 80 miles a hour it was hard to see the sign...but the passle of trucks and cars in the parking lot was what got my attention to that little imposing building on the right, as I entered into Brookville, Miss, on Highway 45 South, headed out of Tupelo...You know by now, my theory on pickum trunks...see more than 2 in a parking a lot, and you have found yoself a Southern Eating Honey Hole...It was called the the "Ole Country Bakery" phone: 662-738-5795,and ran by the local menonite's...
When I stepped inside, I caught my breath, as I ain't never, and I mean I ain't never seen such a display of heart thumbing goodies...the fresh baked aroma was so powerful, your savory glands were activated before you even made it to the counter..I mean they had raspberry, strawberry, mungberry, blueberry, blackberry, hazlenut, vanilla creme,chocolate, dutch chocolate,etc filled pastries stack about 4 foot high in their display case, and fritters of all kinds just begging to be bit into...Fresh breads ran from names I knew to some I did not know...
The Pluckett bread topped with toasted pecans, covered with a still warm maple glaze...made my fingers grab that sucker...like a half back carrying a football through the NFL Goal line...
I ended up with a raspberry and blueberry stuffed pastry, along with the pluckett...got me a large cup of dark roast coffee, and proceeded to enjoy...Now! believe it or not...I am not a big sweet eater...but! I do believe I am about to be converted...
So! if you want a SUGAR RUSH, that will give you an addiction...the next time in Brookville, Miss, you are plain ole crazy if you don't give yoself the experience of a life time...
At 80 miles a hour it was hard to see the sign...but the passle of trucks and cars in the parking lot was what got my attention to that little imposing building on the right, as I entered into Brookville, Miss, on Highway 45 South, headed out of Tupelo...You know by now, my theory on pickum trunks...see more than 2 in a parking a lot, and you have found yoself a Southern Eating Honey Hole...It was called the the "Ole Country Bakery" phone: 662-738-5795,and ran by the local menonite's...
When I stepped inside, I caught my breath, as I ain't never, and I mean I ain't never seen such a display of heart thumbing goodies...the fresh baked aroma was so powerful, your savory glands were activated before you even made it to the counter..I mean they had raspberry, strawberry, mungberry, blueberry, blackberry, hazlenut, vanilla creme,chocolate, dutch chocolate,etc filled pastries stack about 4 foot high in their display case, and fritters of all kinds just begging to be bit into...Fresh breads ran from names I knew to some I did not know...
The Pluckett bread topped with toasted pecans, covered with a still warm maple glaze...made my fingers grab that sucker...like a half back carrying a football through the NFL Goal line...
I ended up with a raspberry and blueberry stuffed pastry, along with the pluckett...got me a large cup of dark roast coffee, and proceeded to enjoy...Now! believe it or not...I am not a big sweet eater...but! I do believe I am about to be converted...
So! if you want a SUGAR RUSH, that will give you an addiction...the next time in Brookville, Miss, you are plain ole crazy if you don't give yoself the experience of a life time...
quote:Originally posted by traderconnections:
Can We All Say SUGAR RUSH!
At 80 miles a hour it was hard to see the sign...but the passle of trucks and cars in the parking lot was what got my attention to that little imposing building on the right, as I entered into Brookville, Miss, on Highway 45 South, headed out of Tupelo...You know by now, my theory on pickum trunks...see more than 2 in a parking a lot, and you have found yoself a Southern Eating Honey Hole...It was called the the "Ole Country Bakery" phone: 662-738-5795,and ran by the local menonite's...
When I stepped inside, I caught my breath, as I ain't never, and I mean I ain't never seen such a display of heart thumbing goodies...the fresh baked aroma was so powerful, your savory glands were activated before you even made it to the counter..I mean they had raspberry, strawberry, mungberry, blueberry, blackberry, hazlenut, vanilla creme,chocolate, dutch chocolate,etc filled pastries stack about 4 foot high in their display case, and fritters of all kinds just begging to be bit into...Fresh breads ran from names I knew to some I did not know...
The Pluckett bread topped with toasted pecans, covered with a still warm maple glaze...made my fingers grab that sucker...like a half back carrying a football through the NFL Goal line...
I ended up with a raspberry and blueberry stuffed pastry, along with the pluckett...got me a large cup of dark roast coffee, and proceeded to enjoy...Now! believe it or not...I am not a big sweet eater...but! I do believe I am about to be converted...
So! if you want a SUGAR RUSH, that will give you an addiction...the next time in Brookville, Miss, you are plain ole crazy if you don't give yoself the experience of a life time...
I agree. They do have some of the best baked goods around for miles. If you are in the area, stop by. Don't make a special trip on the weekend though, they will be closed!.
Email Sent:
I contacted Andrea Moore the Internet manager regarding some ideas on creating the restaurant talk site...
I am awaiting her reply for interest...If she is willing to discuss some ideas I will let you know, and if it is OK with her, we can set a time for the ones who have ideas about this site to meet with her...after all...this is your site...and you need to have input in how you would love to see it developed...
I contacted Andrea Moore the Internet manager regarding some ideas on creating the restaurant talk site...
I am awaiting her reply for interest...If she is willing to discuss some ideas I will let you know, and if it is OK with her, we can set a time for the ones who have ideas about this site to meet with her...after all...this is your site...and you need to have input in how you would love to see it developed...
went to rosies monday I orderd the #1 lunch - taco,enchilada rice and beans. I enjoy eating there because their food has a diferent flavor than the other tex-mex places. I think they maybe use cummin instead of chili powder. lunch was prompt and good, service was good, the price was a little high but the diference was worth it.
I live out of Florence and was there recently for a Dr. appt. I tried Olive Garden at lunch and the food was great, fast and such good service. I will eat there again. I had eat at other Olive Garden restaurants and it is as good as any I have tried.
(last time I ate At Southland in Sheffield The a/c wasn't working and service was slow.....
I have always liked to eat there.
But I guess that was a bad time to go.
I have always liked to eat there.
But I guess that was a bad time to go.