Hooters

Low Carb Dieting Nearly everyone has seen the commercials of “Jarrod” and the Subway Diet. You know the one, six sandwiches under six grams of fat. Subway has launched a major media campaign advertising their low-fat fare. Well, I have an answer to that campaign, targeted for followers of Dr. Atkins Low Carbohydrate Diet. The Hooter’s Diet allows low carbohydrate dieters the opportunity to eat out, without breaking their diet. The only drawback is the limited menu choices. The Meal Yes, that’s MEAL. There are no choices in this diet (Unless you count each type of sauce...hot, medium, mild, etc. as an individual choice). However, the single choice is my favorite, and I can eat it several times per week. The meal consists of the chicken wings, ordered “naked,” meaning that their is no batter on the wings. I normally order mine with the hot sauce. The chicken and hot sauce are both carbohydrate free. Along with the chicken, I order the celery sticks with bleu cheese dressing. The celery contains around 3 grams of carbohydrates, while the bleu cheese contains an additional gram or two. Combine that with unsweetened tea (sweetened with sweet N low), and you can add about one additional gram of carbohydrate. Your total damage? About six carbohydrates for the entire meal. This meal appears to even work during the induction diet (although you may want to substitute the tea for a non-caffeinated drink). Read More About Hooters

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Moe's Southwest Grill

The last restaurant review I completed was Hooter's...so this may be a let down. Hooters is a tough act to follow!

I had never heard of Moe's Southwest Grill until I relocated to the Southeast...hmmm. I guess you could sum up my introduction to Moe's as "Love at first bite." The atmosphere and food are enjoyable and the price is within reason. You always know you are entering Moe's because the staff greet you with a hearty "Welcome to Mooooeeee's!" If they don't, you may have accidentally stumbled into the wrong joint.

The Menu
I don't know where they came up with the names for these menu items, but they certainly get your attention. "Joey Bag of Donuts" or "The Ugly Naked Guy" (not one that necessarily gets your appetite up). The menu names are an eclectic array of names taken from our pop culture. The names offer more variety than the actual menu.

Basically, the menu consists of flour tortillas (such as burritos and quesadillas), tacos and nachos. You get to choose the toppings for your burrito or nachos. Beef or chicken? Black beans or pinto beans? With or without rice? Do you want cheese? Salsa? Guacamole? The variety really lies in the way you build your burrito or nachos. Other options include tomatoes, onion, fresh cilantro, fresh chopped jalapeno or pickled jalapeno...and don't forget to add some Chipolte Ranch sauce!

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Panera Bread

Much has been written here at Epinions about Panera. There are currently 145 reviews, and I don't intend to read all the other ones. I would like to share my own anecdotal experiences at Panera, as well as taking the opportunity to point out some positive aspects of Panera that aren't about the food. I will start, of course, with the food. When I first visited Panera, I wasn't really sure how to order. The sandwich menu offered many interesting choices, but the soups looked really good. This first experience was in Indiana several years ago. Then, as now, Panera offered a half sandwich with your choice of soup or salad. This gives you the opportunity to have a fresh delicious sandwich, while enjoying a bowl of their good-as-homemade soup. (Okay, sometimes I opt for the salad instead...the salads are also exceptional). The soups rotate, but I can normally order my favorite, Cream of Chicken and Wild Rice. The Asiago Roast Beef sandwich is also a favorite. If you order a specialty sandwich, it costs slightly more than advertised. You also are given a choice of fresh bread, an apple or chips. After moving to South Carolina, Panera built a restaurant right down the street from my house. I quickly became a Saturday morning Panera junkie. With sleep still in my eyes, I'd pop some water in the coffee pot, drive to Panera, order a half dozen bagels (they have a nice variety to choose from) and grab a small tub of their specialty cream cheese. Honey walnut spread on Cinnamon bagels is always a special morning treat...it's like getting to eat candy for breakfast. Aside from bagels, the bake shop is packed with muffins, cookies, souffles, artisan breads, scones, brownies, tarts...I better stop...I may need to run down the street. Read More About Panera Bread

Chick-Fil-A

Most fast-food restaurants try to cover as many bases as they can. Your typical burger joint sells chicken sandwiches, fish squares, tacos, and any other thing they can market successfully. Generally speaking, fast-food restaurants that concentrate on one product tend to do a better job. This is true for Chick-fil-A. Even Kentucky Fried Chicken goes further beyond the basic menu you'll find at Chick-fil-A.

A Good Fried Chicken Breast Sandwich
Regardless of what you find on the menu, this is where it really begins and ends. A solid, delicious, lightly-breaded chicken sandwich with a pickle on it. If you want, you can add mayo or other condiments, but it all begins with a basic sandwich. This sandwich is really the base for the rest of the menu. In fact, locally, Chick-fil-A sponsors our PTA with chicken sandwich sales, which always tend to do very well.

Ligher Fare
Chick-fil-A would certainly be missing a trick if they didn't cater to the lighter menu option crowd. For people watching their calories, Chick-fil-A offers several wraps (Spicy Chicken Cool Wrap, Chargrilled Chicken Cool Wrap and Chicken Caesar Cool Wrap). Chick-fil-A also has a short selection of delicious salads (Chargrilled Chicken Garden Salad, Chicken-n-Strips Salad and Southwest Chargrilled Salad). The have a widevariety of dressings for these salads including fattening but delicious dressings as well as the reduced calorie, reduced fat selections. Chick-fil-A also has a chargrilled chicken sandwich on a golden wheat bun which is healthier than the fried version. If you prefer the fried version, you can still get it on the whole wheat bun for a small surcharge.

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Five Guys Burger and Fries (East Coast)

If you enjoy a good burger and fries, then you may be interested in trying the ultimate burger and fries. Five Guys Burger and Fries has a pretty simple menu...it's right there in the name...burger and fries. Okay, they also have hot dogs, drinks and free peanuts. But basically, the menu is about the burger. I have compiled a list of the top five reasons to visit five guys, as follows:

Reason Number One
Idaho Potatoes are stacked up in fifty pound bags all over the store. These potatoes will be the french fries that you eat...eventually. They cut their fries inside the store and fry them up fresh. No frozen potato by-product. No preservatives. Just fresh french fries. They need the bags and bags of potatoes to keep up with the demand. When you order...if there are two of you...just share one large order of fries. The large order comes in a 24 ounce styrofoam cup, placed inside a paperbag, and then overfilled by about that size again. That is a LOT of french fries. You have a choice of ketchup or vinegar on your fries...the vinegar gives you a "State Fair" feel...I like it.

Reason Number Two
Peanuts. Okay, so what...they have free peanuts...plenty of places have done that in the past. True...but how many burger joints do it. The free peanuts are nice to nosh on while you are waiting for your fresh burger and fries to get cooked up. It gives the restaurant a fun atmosphere. It is an atmosphere that welcomes the kids, without having a three-tiered jungle gym, or kids meal specials. The peanuts are help yourself in large fifty gallon wooden barrels. It is almost a contrast to the otherwise clean and shiny image that Five Guys projects.

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Old Chicago Pizza

Old Chicago Pizza Restaurant is a subsidiary of Rockbottom Restaurants in Louisville, Colorado. Having spent many years in the Chicago area, it makes you pause when a company lays claim to a "title" like "Old Chicago" but in actuality they are based in another location. But I try not to get hung up on such nuance, focusing instead on whether they can back the claim up on my plate.

Old Chicago fills the bill. Although, when I think of Chicago pizza, I don't really think of the Uno's chain with their Chicago Deep Dish (which is what you will find in abundance at Old Chicago)...instead, I prefer the Chicago pizza chains that sell the thin crust variety cut into squares instead of slices. They concentrate on good ingredients on top of the pizza, rather than filling you up with crust.

Old Chicago has a decent sized menu for a joint that is primarily oriented towards beer and pizza. They have excellent calzones, that are stuffed so full of meat and cheese that the bread looks likes it wants to burst open. The hard crust on the calzones breaks free to reveal tasty fillings that are not at all skimpy...plenty of meat for you carnivores out there. They also have good stromboli, which is similar to the calzone but smaller. They offer several pastas, which I have not tried, and standard sandwich and burger fare. The salad menu is average for this type of restaurant, but the greens have been fresh and crunchy during my visits. The deep dish pizza is hearty, flavorful and packed with toppings. The food in a word, is delicious. They extend the menu further than they really need to, I guess they want to offer something to everyone...but the pizza and calzones is where the action is.

The service has been extraordinary whenever I have visited. It is amazing to see a place packed every night. The food is good enough to continue drawing crowds even during otherwise "slow" times. The hostess is polite and provides accurate waiting times, when you are required to "hold the buzzer" until your table is ready. The waits have not ever (for me) been more than forty-five minutes, which is about the longest I would be willing to wait to eat anywhere. The waitresses I have had are always cheerful and knowledgeable regarding the menu. The food comes out in a reasonable amount of time, not exceptionally fast, but not ridiculously long, either. You can figure you will wait fifteen minutes for a pizza. I had calzone today and I waited about ten minutes for it to arrive at my table.

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White Castle

Warning: This review contains a graphic description of side-effects of this product. If you're gonna "grab a sack" of White Castle burgers...you can save yourself a lot of trouble by taking the bag straight to the commode and flushing it. It's going to end up there anyway...and it's not going to take very long. They don't call them slyders for nothing.

Hopefully my description of the White Castle Effect as it is lovingly known, has not put you off entirely from this product. The hamburgers and cheeseburgers are made from small beef patties that are basically served on a dinner roll as opposed to a bun. You get the obligatory pickle and a sprinkling of onions and you're on your way. Generally, the Value Meals will offer four hamburgers or cheeseburgers, an order of french fries and a medium drink. I would suggest that four burgers is a reasonable serving size considering the size of these burgers. They go down quick and easy.

White Castle also has Chicken and Fish sandwiches as well as Chicken Rings. None of these items interest me, so I have not tried them. These sandwiches are also served on the small dinner rolls, which make them a smaller portion than you may be used to. Don't be afraid to order several.

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Little Caesars Pizza

Little Caesars made it's mark on the American Psyche with their introduction to the term "Pizza! Pizza!" The concept being that you get two pizzas for essentially the price of one (compared to their competition at that time). In order to keep the continued pressure on their rivals, Little Caesar's came up with a new marketing ploy called "Hot and Ready!" Why none of the other pizza joints tried this sooner is really surprising. We live in a fast food culture. A pizza that you can walk out the door with immediately was a concept just waiting to be tried.

One of Little Caesar's main competitors is Domino's, which delivers a higher quality pizza...but used to run substantially higher than Little Caesar's. Even Domino's has succumbed to the pressure to compete for the dough American's like to shell out on cheap pizza. Domino's rolled out a campaign similar to Hot and Ready in price, where you could but additional pizzas for five dollars each. This reminds me of another old marketing tactic from Pizza Hut...if you remember the "four buck, four bucks, four bucks..." marketing campaign they did several years ago.

An interesting note regarding the history of Domino's and Little Caesar's...Domino's is owned by Tom Monaghan, a Detroit area native who owned the Detroit Tigers when they won the World Series in 1984. The chain is based in Ann Arbor, Michigan but was started in my hometown of Ypsilanti, Michigan. Mike Ilitch started Little Casesar's in Garden City, Michigan, and purchased the Detroit Tiger's from his competitor, Tom Monaghan. Ilitch also owns the Detroit Red Wings, who have brought him much more happiness as an owner than the perennial under-achieving Tigers.

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Buk Chang Dong Soon Tofu Korean (Toronto, Canada)

I would like to apologize in advance if I misspell any Korean words. I know how the words sound, but do not know how to translate the words to English. Also, I have seen different spellings when reading English language menus, so I think it is more of an art than a science. In any event, I will try to spell as closely as I can, and hopefully you will understand what I'm talking about (if you are familiar with Korean already).

Soondubu is the Korean word for soft tofu. Soft tofu is a common ingredient in Korean soups. The Soondubu House then, would loosely translate to the House of soft tofu. If you don't like soft tofu, don't despair, they have a limited menu while offering several non-tofu choices. Personally, I am not a big fan of tofu. The Soondubu House is also known as Buk Chang Don and is located at the corner of Bloor Street and Clinton Street in Toronto's Korea Town. If these directions are not adequate for you, just look for the corner building that is painted orange...you can't miss it.

A Korean meal would not be right without Panchan. Panchan is the Korean word for the appetizer-like dishes that Korean restaurants serve prior to the main meal. Some Korean restaurants (especially the high end ones) may bring out ten or fifteen dishes of Panchan. Less expensive restaurants obviously can't afford to do that. The Soondubu House brings out about a half dozen dishes of delicious vegetables. Everyone has heard of Kim Chee. I like Kim Chee, although it is not my favorite Panchan. My personal favorite is Kak Doogi, which is similar to Kim Chee (in the sauce) but is made with cubed white radish. It is crunchy, spicy and delicious. They also brought out a dish of bean sprouts. Another of my favorite Panchan is made with sliced apple and jalapeno peppers...it is sweet and hot. The variety of flavors and textures in Panchan make it a treat. You never know exactly what they are going to bring out!

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Jersey MIke's Subs

Jersey Mike's may have started with a single store along the Jersey Shore back in 1956, but I didn't "discover" Jersey Mike's until a few years ago. With fifteen recently opened stores stretched from the Atlantic to the Pacific and another fourteen scheduled to be opened shortly, it appears that this chain is growing rapidly. I can see why. When the Jersey Mike's near my house opened three years ago, I was instantly hooked.

It Starts With The Bread
When reviewing a chain restaurant it is hard not to make a comparison to chains with a similar market. In this case, the most well known sandwich chain in the United States is Subway. It is hard not to use Subway as the standard to measure another chain restaurant. If you want to talk deli sandwiches...just go to the deli...you are not going to get a real deli sandwich anywhere else. When it comes to the bread, Subway and Jersey Mike's both make it fresh in the store. While Subway has a wide variety of bread flavors, Jersey Mike's has a smaller selection. The store near my house has just two choices, plain or rosemary. The rosemary bread is delicious. My sandwiches all start with this bread. The other bread comparison relates to size. Subway offers a measley six inch and a hearty twelve inch sub. The bread at Jersey Mike's is substantially longer than Subway.

Meat Versus Lunchmeat
One thing that has always bothered me about Subway is the meat and cheese. Some bean counter in a corporate office somewhere in Subway-dom figured out a precise measurement to maximize profit while delivering enough meat-flavor to satisfy diners. The perfectly identical meat and cheese slices are generic and drab. If I want pressed meat stuff, I can go to a school cafeteria or the grocery store. (Okay...I'll admit that I eat that Subway stuff at least once a week...Jersey Mike's is not near my work.) At Jersey Mike's, they cut your bread and lay it beneath the meat slicer. They proceed to place a hunk of beef or turkey breast onto the slicer and heap handfuls of delicious freshly thin sliced meat onto the bread. After selecting your cheese, they do the same with the cheese. No skimping, no bean counters, just a hearty helping of the good stuff.

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Copper River Grill (Upstate South Carolina)

Copper River Grill is a growing restaurant with five locations currently serving the Upstate of South Carolina. I have seen the restaurants popping up which piqued my interest. When a new location opened near my house recently, I fought the crowd to see what all the commotion was about. It didn't take long to figure out. Excellent food. Yes, the atmosphere is nice...but it's all about the food. This chain has plans to continue expanding. I don't know where they plan on branching out, but I know this...Copper River Grill is a chain that will probably catch on.

When the location near my house was being built, it seemed to virtually appear over night. According to their website, the rustic looking exterior is patterned after an Alaskan Lodge. The stone work on the exterior was done by hand, and there is a lot of it. The guys that did the stone work knew what they were doing, because it seemed to be done in a matter of days...and there is a lot of rock. The lodge details even extend to the exterior landscaping where small shrubs grow in rock gardens. The tons of rocks everywhere set the atmosphere before you ever enter the building.

The restaurant opens into a large lodge-like interior divided into dining sections. I got to the restaurant well before 5:00 PM, because I have seen the lines at this restaurant and didn't want to wait forever to be seated. I was given the standard pager device and asked to have a seat. There is a decent sized waiting area to accommodate the constant crowd. I went early and the line was already forming. I waited about ten minutes to be seated, which is exceptional...but probably much longer of a wait later in the evening.

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Copper River Grill (Upstate South Carolina)

Copper River Grill is a growing restaurant with five locations currently serving the Upstate of South Carolina. I have seen the restaurants popping up which piqued my interest. When a new location opened near my house recently, I fought the crowd to see what all the commotion was about. It didn't take long to figure out. Excellent food. Yes, the atmosphere is nice...but it's all about the food. This chain has plans to continue expanding. I don't know where they plan on branching out, but I know this...Copper River Grill is a chain that will probably catch on.

When the location near my house was being built, it seemed to virtually appear over night. According to their website, the rustic looking exterior is patterned after an Alaskan Lodge. The stone work on the exterior was done by hand, and there is a lot of it. The guys that did the stone work knew what they were doing, because it seemed to be done in a matter of days...and there is a lot of rock. The lodge details even extend to the exterior landscaping where small shrubs grow in rock gardens. The tons of rocks everywhere set the atmosphere before you ever enter the building.

The restaurant opens into a large lodge-like interior divided into dining sections. I got to the restaurant well before 5:00 PM, because I have seen the lines at this restaurant and didn't want to wait forever to be seated. I was given the standard pager device and asked to have a seat. There is a decent sized waiting area to accommodate the constant crowd. I went early and the line was already forming. I waited about ten minutes to be seated, which is exceptional...but probably much longer of a wait later in the evening.

Read More About Copper River Grill

America Restaurant (Las Vegas, NV)

Dining in Las Vegas can quickly drain your bank account. With steak houses like Smith and Wollensky, it is not uncommon for a steak dinner to cost fifty dollars. There are several less expensive restaurants, but the price generally reflects the overall quality. Not so with America, located in the New York New York Hotel and Casino. With menu prices that average around sixteen dollars per entree, you get far more for your dining dollar.

While walking through the New York New York Casino, I noticed an advertisement on the front of America declaring their 16 ounce ribeye steak for a mere fifteen dollars. That price makes the meal cheaper than anything I would find back home, where dining is far cheaper. I decided that the price made this restaurant worth trying.

When I first arrived, there was no line in front of the restaurant and I was seated immediately. By the time I left there were several people standing in line (around 7 PM) but the line appeared to be moving. The interior of the restaurant is arrayed with various Americana. There are oversized postcards-turned-wall-murals hanging on several of the walls. Each postcard depicts an American city. The wall map of the United States stands twenty feet tall and ninety feet across. There are a variety of icon like depictions on the map for each State. The outer wall at the front of the restaurant has alternating mohagany and oak panels representing stripes on the flag. There is also a large blue wall with lights where the stars should be located on the flag. The tables and chairs were made of wood with no padding on the seats. The seats were still surprisingly comfortable.

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In-N-Out Burger (Western US)

While I was visiting Las Vegas a couple of weeks ago, I had the opportunity to visit the In-N-Out Burger located on Sahara Avenue about a mile from the MGM Grand. I had previously eaten at Fat Burger which touts itself as the best burger on the Strip. It was okay, but not even close to In-N-Out Burger, and far more expensive. The ten dollar cheeseburger meal at Fat Burger was double the cheeseburger meal at In-N-Out. So what did I get for my five dollars?

Quality. In a word. The burgers are made from fresh beef (not frozen) and they don't stack up in a warming tray waiting for someone to order them. No. These burgers are made to order and delivered to you hot off the grill. The french fries follow the same mold. The peeled potatoes are placed into a tall cutting machine visible from the front counter. The fry guy pulls the lever forward and out squirt a handful of McDonald's sized french fries. I'm not certain about the cooking process for the french fries, but they resemble McDonald's fries more than Five Guys (another chain that cooks the potatoes after cutting them). The fries were crisp and tasty. I also selected a lemonade at the self-service drink station. The lemonade...like the rest of the meal...was delicious. The menu is pretty much limited to burgers and fries, but they also sell milkshakes. They looked good, but I did not indulge (as much as I wanted to).

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Zaxby's Chicken (Southeast)

Those of us who live in the Southeastern United States are lucky enough to have an abundance of good chicken restaurants. Among the choices in this region are Chick-Fil-A (my favorite), Bojangle's and Zaxby's. One thing that all of these restaurants have in common is the fact that none of them sell burgers. Stick to chicken and do it well. That's a common theme that works well for each of these chains (which each put their own spin on the concept of chicken). Zaxby's can be found as far West as Texas and as far North as Ohio and Virginia, but are concentrated in the Southeastern part of the country.

Zaxby's is a little bit more expensive than the other chicken joints I mentioned. You can expect to pay seven or eight dollars for a meal by the time you get a drink. They offer a variety of chicken menu items to include chicken sandwiches of various types (they had a bourbon chicken sandwich that I tried which was rather disgusting, but most of the sandwiches are good). A popular and tasty selection is the Wings N Things which is a combination of Chicken Wings (with the bone in), Chicken Strips, celery, Texas Toast and crispy french fries. This selection comes with a tub of Ranch dressing and Zaxby Sauce (which is a spicy dressing that looks like Thousand Island). My personal favorite is the Buffalo Salad, which is a generous salad (served in a real bowl...not a plastic dish). The salad is topped with tomatoes, crispy fried chicken pieces drenched in buffalo sauce, onion crisps and Blue Cheese dressing. The salad comes with a side of Texas Toast. The salad is large and filling...much bigger than other fast food joint salads. The menu also includes onion rings which are thinner than traditional onion rings, and delicious to boot. I have not tried the spicy fried mushrooms or the tater crisps, but both look delicious (in not healthy). The french fries are also a bit different. They have the serrated cut to them, they are a bit thicker than most fast food fries, and they have a nice light seasoning on them.

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Mutt's Barbecue (Upstate South Carolina)

Mutt's Barbecue has several locations in the Upstate of South Carolina. The first one I ever visited was in Greer, South Carolina, but I have also visited the locations in Spartanburg, Mauldin and Easley, South Carolina. One thing is certain. All of these locations have great barbecue at an affordable price. Let's start with an argument about what constitutes good barbecue.

If you are from Kansas City, your idea of barbecue probably involves beef done on a grill and smothered in a heavy red sauce...and you also believe yours is the best. People from Texas might argue with that. If you live in the Carolinas, barbecue can be different things to different people. Coastal North Carolina uses a vinegar based sauce full of spices that are roasted into the pig while it cooks (and added in abundance afterwards). Other areas of the Carolinas consider barbecue to be shredded pork (like the Coastal Carolina version), but they smother theirs in a mustard based sauce. Many restaurants serving pork barbecue in the carolinas also offer the thick sticky barbecue sauce that looks more like what you might find in Kansas City. These sauces are not cooked into the pork, but added at the table prior to eating.

Mutt's Barbecue is located in the Upstate of South Carolina, but offers a variety of sauces. Although the pork is not basted in a vinegar sauce while cooking, that sauce is available at the table for the Coastal Carolina crowd (that is the version I like best, too!) They also have a mustard based sauce, a thick hot sauce and a thick mild sauce. They even have a spice rub shaker that you can use to add dry rub to your meal.

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Mutt's Barbecue (Upstate South Carolina)

Mutt's Barbecue has several locations in the Upstate of South Carolina. The first one I ever visited was in Greer, South Carolina, but I have also visited the locations in Spartanburg, Mauldin and Easley, South Carolina. One thing is certain. All of these locations have great barbecue at an affordable price. Let's start with an argument about what constitutes good barbecue.

If you are from Kansas City, your idea of barbecue probably involves beef done on a grill and smothered in a heavy red sauce...and you also believe yours is the best. People from Texas might argue with that. If you live in the Carolinas, barbecue can be different things to different people. Coastal North Carolina uses a vinegar based sauce full of spices that are roasted into the pig while it cooks (and added in abundance afterwards). Other areas of the Carolinas consider barbecue to be shredded pork (like the Coastal Carolina version), but they smother theirs in a mustard based sauce. Many restaurants serving pork barbecue in the carolinas also offer the thick sticky barbecue sauce that looks more like what you might find in Kansas City. These sauces are not cooked into the pork, but added at the table prior to eating.

Mutt's Barbecue is located in the Upstate of South Carolina, but offers a variety of sauces. Although the pork is not basted in a vinegar sauce while cooking, that sauce is available at the table for the Coastal Carolina crowd (that is the version I like best, too!) They also have a mustard based sauce, a thick hot sauce and a thick mild sauce. They even have a spice rub shaker that you can use to add dry rub to your meal.

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Fatz Cafe (North and South Carolina, Virginia)

People tend to lump food in The South into a single grouping. Although many foods are common across the South, you find variations from State to State. Some foods are common to a single area and may even take on the name of their place of origin. Georgia and Virginia fight over the origin of Brunswick Stew (both states have a Brunswick). South Carolina is no different...from Calabash Chicken to Shrimp and Grits...many comfort foods call South Carolina home. Fatz Cafe has taken these favorites on a tour of the South, with restaurants featuring South Carolina favorites in Virginia, North Carolina, Tennessee, Georgia and of course, South Carolina.

Surprisingly, many of the South Carolina favorites come from the Low Country, which is the Coastal area of the State. However, Fatz Cafe comes from humble origins in a Peach Stand in the Upstate of South Carolina, which is toward the mountains. The cooking is a combination of flavors found throughout the South, some from South Carolina, and popular dishes that come from other parts of the country. Whatever their origin...most of the food at Fatz Cafe could be called Comfort Food.

Fatz Cafe has a feel that is very reminiscent of Ruby Tuesday or TGI Friday's. The combination of low lighting, large comfortable booths and a bar area apart from the main restaurant have a generic feel. However, the service at Fatz Cafe is more hometown. The experience begins like any other big chain, but the attention to detail from the servers and the local flavor represented in photographs and signage that covers the walls begin setting the tone of a local joint. When you open the menu and discover that the dishes are far more unique than what you might find at the major chains...with heavy doses of country cooking...the illusion of being in a local joint becomes complete.

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Wienerschnitzel

I had never heard of Wienerschnitzel prior to my first trip to Las Vegas a few years ago. The food was good and inexpensive, something uncommon along the Las Vegas Strip. The restaurant I visited was located in a Food Court near the M&M Store just a block down from the MGM Grand where I was staying. During my recent visit to the MGM Grand I made a second trip to Wienerschnitzel to further bomb my gut.

During my recent visit to Wienerschnitzel they were running a promotion offering five hot dogs for five dollars. The guy in front of me said he hadn't been to a Wienerschnitzel in years and hastily ordered five hot dogs with chili...all for himself. Yikes! I ordered the chili cheeseburger and chili dog combination which was plenty food enough. I couldn't help but glance over at the beast of a man who was devouring his five hot dogs and wonder how a person could gorge themselves so happily. He appeared to be in hog heaven.

The Wienerschnitzel I visited was located in a Food Court, so the common areas were maintained by another company. The seating area was shared by several other restaurants and appeared well maintained in spite of the constant crowds. The area behind the counter which belonged exclusively to the restaurant appeared clean and well maintained. The cashier was friendly and the food was prepared quickly. The atmosphere was slightly different than you would get at an eat-in restaurant because of the Food Court setting.

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Ginseng Barbecue Restaurant (Las Vegas, NV)

During my recent visit to Las Vegas I had an opportunity to experience a few new restaurants on The Strip. I started my stay at the Luxor Hotel and Casino and moved halfway through my stay to the MGM Grand. Both of these hotels are located at the South end of the Vegas Strip, so most of the restaurants I discovered were close to the hotels.

Heading out of the MGM Grand through the Vegas Strip exit, you head North about a block or two. When you come to the M&M Store on your right you will see a Walgreen's a bit further down. Between Walgreen's and McDonald's is a street that runs to the right that looks almost like an alleyway. There is an expensive Steak House on the left hand side of that road and Ginseng BBQ Restaurant on the right. These businesses are actually addressed on Las Vegas Boulevard, but are slightly recessed from the street.

Ginseng BBQ Restaurant has large windows on the front so you can see in while passing. When you enter the double glass doors you are met by a convenience store like check out stand rather than a formal hostess podium. The flooring is tile rather than carpet and the room is wide open giving the appearance of being a greasy spoon. Looks can be deceiving. The tables have cooking pans in the event that you opt for the Kalbi or Bulkogi. The tables are at a nice level, not too high but higher than many that I have been to. The chairs were functional more than comfortable. The decor is distinctly Korean, but is sparse.

I had three meals at this restaurant. Although this restaurant doesn't look like much, and the no-frills furnishings accommodate with a tolerable level of comfort...the food is good. Very good. I ate at this restaurant three times while I was in Las Vegas. It was close to my hotel and it is hard to get good Korean food near me. I had the Naengmyeon (which is a cold soup-like dish), Dolsot Bibimbap (which is a rice dish served in a stone pot) and Kim Chee Chigae (which is a Stew made from Kim Chee). I also had a side order of Mandu (fried dumplings) with my stew. It was nice to satisfy a variety of cravings during my visit.

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Blue Ridge Brewing Company (Greenville, SC)

I will start this review with a disclaimer. The owner of the Blue Ridge Brewing Company, Bob Hiller, is a close friend of one of my close friends. I do not know Mr. Hiller but have had the privilege of eating at his restaurant on many occasions. My review is based on my experiences at the restaurant. Blue Ridge Brewing Company stands on her own merit and does not require me to have a mutual friend to provide a recommendation.

This review begins with my last visit to Blue Ridge Brewing Company. I use this starting point to discuss Downtown Greenville, South Carolina. The downtown area went through a period of gentrification several years ago. The riff raff that were deposited in the downtown area were policed out of the area and a renaissance ensued. Downtown Greenville opened several upscale restaurants and boutiques to attract people back to the area. Blue Ridge Brewing Company is one of the older establishments in this area. Greenville is a pet friendly town, and caters to people with dogs. I took my dogs with me downtown (where there are plenty of "bag stations" for you to ensure your pet doesn't ruin someone elses day). Blue Ridge Brewing Company, like a few of the other restaurants downtown, has outdoor dining with nice umbrellas and tree cover to keep you cool. Pets are welcome while you dine on the sidewalk. It is a pleasant atmosphere to dine.

During my recent visit, I had Downtown's Best Reuben. The sandwich comes on rye bread with hot corned beef, melted cheese, kraut and Blue Ridge Brewing Company's own take on Russian Dressing. The sandwich was hot and served with battered french fries. The ketchup and mustard served with your meal are homemade, with a base of beer. Not just any beer, but beer produced at this micro-brewery. The beer I enjoyed during this visit is my favorite, Curli Blond, which is the lightest beer on the menu. It went down smooth on a hot weekend day. My puppy and Pomeranians found some shade and I dropped a few ice cubes down to them to keep them cool (and entertained). The sidewalk dining is pleasant for watching weekend shoppers go about their business, or to socialize your dogs with the other pet owners who visit for the weekend.

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Hee Been Korean Restaurant (Alexandria, Virginia)

I have been spending the past week at the Courtyard by Marriott Pentagon South. The hotel has a few nearby fast food and pizza restaurants. I have been venturing out different directions in search of good dining opportunities. At lunch time today, I traveled South one exit to the Little River Turnpike. There is a small shopping center on the left if you exit West on Little River. The shopping center looks old and worn down. I noticed a wide variety of ethnic selections on the sign, which intrigued me. There is a pan Asian restaurant, a chicken joint, a Latin restaurant, an African restaurant as well as Hee Been Korean Restaurant. Looking in the front windows of the restaurant as I passed painted a different picture from the aging shopping complex. The interior appeared crisp and well maintained. Being a huge fan of Korean fare, I opted for Hee Been.

As I entered the restaurant, I noted that they proudly displayed awards (taped to the door) from Zagat and the Washington Post. Although taping the Zagat cover to the front door might seem a bit tacky, it certainly reassured me as I entered the restaurant. The restaurant advertised a lunch buffet (for $15.95), which I am often not a big fan of. If you go to a Chinese Buffet, you will often find a wide range of choices made from poor cuts of meat...those buffet's tend to be loaded down with filler. This buffet was nothing like the Chinese Buffet's I have come to disdain. The buffet is set up in a large square with the grill centered within the buffet. The buffet contained an array of interesting salads made from a variety of fruits and vegetables. Following the salads are a decent selection of panchan (Korean appetizers). Small bowls adjacent to the panchan make it convenient to eat the panchan in a more traditional Korean style...I just put mine directly on the plate. After the panchan is a variety of raw meat (which I used a separate plate for). The meats included Kalbi, Bulgogi, beef tripe, spicy Pork, Squid and Shrimp. After loading my plate down with a variety of meats, I continued filling my other plate. The raw meat section is followed by a variety of rice, sweet rice and fried rice as well as several soups. The buffet then offers a selection of prepared meats (teriyaki chicken, ribs) as well as tempura squid and vegetables, Udon soup, tofu, mandoo (fried), and Jap Chae (a noodle dish). Above the square shaped buffet is a sushi bar, which is included in the price of the buffet. A variety of sushi sits ready for grazers. The sushi chef will also prepare to order.

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Rockland's Barbecue and Grilling Company (Virginia)

I discovered Rockland’s BBQ during my recent trip to Washington DC. I was actually planning to dine at Red, Hot and Blue which is one of my favorite barbecue joints. I plugged Red, Hot and Blue into my GPS and was given directions to a restaurant in Arlington, Virginia. Upon my arrival at the location in the GPS I found an empty lot. Not to be swayed, I decided to drive around Arlington in search of a nice dinner. As I was driving down Washington Boulevard, I smelled Rockland’s BBQ long before I spotted the restaurant. When the pleasant aroma of the restaurant reached my nostrils I immediately perked up and began looking for the source. I quickly spotted the restaurant on my right and pulled into the parking lot. The building had an interesting mural on the side but appeared to be void of guests. Not normally a good sign, but it was early for dinner so I decided to take my chances.

Upon entering the restaurant my suspicions of vacancy were confirmed. There was not a soul in sight. There was a small bar on the far side of the restaurant, which was longer than it was wide. The kitchen area was off to my left while the majority of the dining area was to my right. There appeared to be outdoor seating outside the opposite door from where I entered. The interior was not overly attractive but appeared to be clean. Along the wall opposite the bar was a large cupboard with a wide variety of barbecue sauces for sale. The eclectic selection of sauce is sure to satisfy any palate. The wooden tables were a mismatched group of various heights and sizes. Along the street side of the restaurant was a large window where diners can eat and people watch. The restrooms were located on the bar side of the restaurant. The Men’s room was utilitarian at best. However, the restroom was very clean which counts in my book. I approached the counter and perused the menu trying to decide what might satisfy my barbecue urges.

I spoke to the cashier who recommended the Belly Buster which is a combination of ribs, chicken, brisket and sausage. I ordered the Belly Buster along with sides of french fries and mustard greens. My meal was prepared quickly and I settled into one of the many vacant tables. I would have noshed on the free peanuts but did not have time...which is good because I had plenty of protein to consume. The barbecue sauce is kept in a large soup pot near the beverages. I ladled some warm sauce into a cup and settled in for some serious eating. The brisket portion in the Belly Buster was a bit slim, but very tasty. The brisket was sliced paper thin but packed a lot of flavor into the thin slivers. I’m not a huge fan of sausage, but I must confess that the sausage was my favorite part of this meal. It was cooked just right and had a nice blend of spices without overpowering your senses. The chicken was a bit on the bland side, which is not uncommon for whole chicken. It was also very dry. I moistened it by dipping it into the barbecue sauce, but it was still only average. The ribs were very tender and had a nice smoked flavor. The ribs were good enough that I would probably order them as an entree, although I was still surprised at how well I enjoyed the sausage...even more than the ribs. Rockland’s also served chopped pork, wings, grilled leg of lamb, fish, rib sandwiches and pulled chicken. I have not tried any of these dishes.

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Skin Thrasher's Hot Dogs (South Carolina)

Some restaurants figure out how to do something good and then stick with it. Skins (or, Skin Thrashers) is just such a place. If you have a large group of people who want a variety of menu items to choose from this is not the place for you. The simplicity of Skins menu makes it easy to order, but does not offer much in the way of choice. If you don’t want a hot dog, you are out of luck. Skins makes the best hot dogs in the South. The biggest questions you have to answer is whether or not you want them all the way, and how many do you think you can eat. If you shortchange yourself and only order two...finding you have room for three...don’t worry, they come around to check on you often.

Textile Mills are part of the rich history of South Carolina’s Upstate. Part of the history of the Textile Mills is the food service industry that catered to the mill workers. Skins got their start catering to the hearty appetites of mill workers. The old Skins building is located in Anderson, South Carolina. The building looks like a rickety shanty reminiscent of many of the houses located in the mill hills. The interior of the building looks exactly how you would imagine it from the outside. An old time worn lunch counter that has seen many customers enter hungry and leave happy. Skins has many newer locations that have the same great hot dogs, but none of them have the atmosphere that you will find at the original. I have eaten at Skins in Anderson, Greenville and Greer. The dogs are great whichever restaurant you choose and the eclectic photographs of South Carolina history combined with old news clippings and signs give all of the locations a bit of character. But the Anderson location still holds her history.

Another thing that sets Skins apart from other stores is their sense of tradition. They hold on to a value system that, for some of us, epitomizes what small business is all about. Along with keeping an old run-down store open while newer locations pop up everywhere, they also stay true to other traditions. For instance, Skins is not open on Sundays or Mondays. I can’t count the number of times I have been heartbroken pulling into Skins’ parking lot on a Monday at lunch and remembering they are closed on Mondays. Inside Skins, alongside photos of local history is a large sign declaring that there is a two beer minimum and reminding customers that the language you use in church is appropriate for Skins. Another tradition is service...something missing from many restaurants today. The staff at all of the Skins I have eaten at have been friendly and professional. Quick friendly service...you gotta love it. Simple things like this hearken back to a time when the world wasn’t such a scary place. Maybe it’s this trip down memory lane that appeals to so many customers. But I tend to think it’s really just the great hot dogs.

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Bojangle's Chicken

I became a fan of Bojangle’s Restaurant many years ago. I was stationed in North Carolina as a young Marine and found the joys of a Bojangle’s just outside the main gate. After a stint in Hawaii I separated from the Corps and returned to North Carolina where I rediscovered the spicy goodness of Bojangle’s chicken and the buttery decadence of their fluffy baked from scratch biscuits.

Bojangle’s started in 1977 and spread rapidly across the South. By the time I discovered the chain in the early 1980s they had spread all the way to the coast of North Carolina. Concentrated primarily in the South, you can find restaurants from Florida all the way up to New York state. There are also international locations in Honduras, Roatan Island and Mexico. However, the chain is most prolific in the Carolinas.

I have eaten at dozens of Bojangles locations over the years and have had a mixed experience. The bad experiences I have had primarily occurred at the Greer, South Carolina location where long waits and undercooked rubbery chicken seemed to become the norm rather than the exception. I actually reported the lack of quality control at that restaurant because the bad service was so common. However, the other locations around South Carolina and North Carolina have been consistently good. I consider the Greer restaurant to be more of an exception to the overall quality maintained by the Chain.

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Bojangle's Chicken

I became a fan of Bojangle’s Restaurant many years ago. I was stationed in North Carolina as a young Marine and found the joys of a Bojangle’s just outside the main gate. After a stint in Hawaii I separated from the Corps and returned to North Carolina where I rediscovered the spicy goodness of Bojangle’s chicken and the buttery decadence of their fluffy baked from scratch biscuits.

Bojangle’s started in 1977 and spread rapidly across the South. By the time I discovered the chain in the early 1980s they had spread all the way to the coast of North Carolina. Concentrated primarily in the South, you can find restaurants from Florida all the way up to New York state. There are also international locations in Honduras, Roatan Island and Mexico. However, the chain is most prolific in the Carolinas.

I have eaten at dozens of Bojangles locations over the years and have had a mixed experience. The bad experiences I have had primarily occurred at the Greer, South Carolina location where long waits and undercooked rubbery chicken seemed to become the norm rather than the exception. I actually reported the lack of quality control at that restaurant because the bad service was so common. However, the other locations around South Carolina and North Carolina have been consistently good. I consider the Greer restaurant to be more of an exception to the overall quality maintained by the Chain.

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The Melting Pot

I was proud of myself two weeks ago, when I found a coupon for the Melting Pot. The coupon offered a free dessert fondu with the purchase of two meals. That sounded like a great deal, and I've been wanting to try the Melting Pot anyway. I have heard that the meals at Melting Pot were a bit pricey, but I had no idea how pricey they actually were.

First Impressions
My first impression upon entering the restaurant was that the dim lighting set a romantic mood. It certainly did. However, when I was being seated, I got a closer look at the construction of the bench style seats and wondered if it was dark to hide the poor workmanship. The table has a wall on one side and a bench seat on the other. The cooking table is built into the table that you are seated at. There is a temperature control for the cooking surface near the end of the table. The table was clean, but the cooking surface appeared to be haphazardly constructed. It was not a refined finish and the rectangular surface was not parallel to the end of the table. A fine detail, but at a fine restaurant you expect more attention to detail.

Ordering Options
There are several different ways that you can order from the menu. I have a friend that goes to the Melting Pot only for the dessert (which runs fourteen dollars). The menu has a selection of cheese fondus, salad, main course (meat) fondus and dessert fondus. You can order these items ala carte, or you can order them as a package. The pricing depends on whether you get the "Big Night Out," which comes with one choice from each of the four selections. You can order dinner for two selections, which offer a smaller selection of choices but still has four courses, or you can order individual servings. For the main course, there are four different cooking options. What we were not advised when we ordered was that there was an additional six dollars charge for two of the cooking options. We ordered the Coq Au Vin, which is odd, I thought Coq Au Vin was chicken with wine. This was just a cooking method that included wine in the "broth."

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