Here are the final two locations that I will be visiting for the 2012 Lenten Fish Fry season. First up is the overall winner from the first year I started doing this project, St. Joan of Arc Catholic Church:
St. Joan of Arc Catholic Church
8894 Ohio Rt. 14
Streetsboro, OH 44241
(330) 626-3424
4:30 PM - 7:00 PM
Cafe in Stow
4591 Darrow Road
Stow, OH 44224
(330) 688-0200
11:00 AM - 9:30 PM
I plan on being at St. Joan of Arc at roughly 5:15 PM tonight and the Cafe in Stow at around 6:30 PM. Please feel free to join me for either dinner if you are feeling up to it. It has been such a strange Lenten fish fry season with the weather being so warm. In the past two years, I've had to cancel at least one Friday because of impassable roads and inclement weather.
Showing posts with label Stow. Show all posts
Showing posts with label Stow. Show all posts
Friday, March 23, 2012
Wednesday, November 24, 2010
Off The Wall Eatery & Gallery
You never know how many breakfast and lunch only joints are out there until you realize that you can never make it to them because the only time you are available to go is in the evening. Most of my hopefully anonymous visits to the restaurants I review are usually made in the evening hours. When I come across a place that doesn't offer anything in the evenings, it usually gets put at the bottom of the list and when I have the rare opportunity of a day off from my regular job or even more rare, a free weekend day, I tend to pull out that little-used part of my "To Eat" list in order to select a restaurant I know I wouldn't be able to get to normally.
Several months ago, my friend and hair stylist extraordinaire, Sherri, told me about a new breakfast and lunch place, Off The Wall Eatery & Gallery. Apparently she and the other stylists over at Frizz Hair Experience have been fairly regular customers of Off The Wall and like to place large lunch orders to go. In fact, they even had several of the menus behind the receptionist's counter. Over the course of the next couple months, she asked if I had gotten a chance to try them out, and unfortunately, until today, I just couldn't make it there when they were open.
That changed today. After running some morning errands, I found myself over near the Steel Corners exit on Route 8 and decided to pop in for lunch. Off The Wall Eatery & Gallery was located in a strip mall building quite a bit back from Steels Corner Road. The address of the restaurant was 4161 Steels Pointe, Unit #900, Stow, OH 44224 and they can be reached at 330-923-9255. Parking was available in front of the strip mall. At the time of this writing, no website could be found that was directly associated with the restaurant.
Here was a shot of the front entrance to the restaurant:
Upon walking through the front door, I was presented with a bright, well-lit space that had all manners of art hanging on the walls. Featuring local artists, it turned out that EVERYTHING was for sale. I didn't have a chance to walk around today and take in the visuals, but the variety of colors added a wonderful visual appeal to the stark monotone color on the wall. After seating myself as the sign inside the door instructed, I picked up one of the paper menus that were stacked vertically at each table.
Here were snapshots of the menu:
My server was cheerful and friendly and when I told her this was my first time visiting, she pointed out some of the items on the menu which she thought were some of the restaurant's stand outs. She also mentioned that today's homemade soup choices were white chicken chili (which they have on a daily basis) and the chipotle chicken and rice. I was even more impressed that she said "chipotle" correctly. While I was still undecided about the sandwich I would be ordering, I made the decision to go ahead and order a cup of the chipotle chicken and rice soup:
If this was the cup, I can't imagine how big a bowl of the soup would have been. I thought she might have brought me the larger version instead of the cup, but when she brought my check, I was charged for the smaller cup size. The broth was fairly thin and the milky texture came from the starch of the rice and not any added dairy. I tasted the soup and was immediately aware of the chipotle; not so much because of a smokiness from the smoked chili, but because of the heat which tickled the back of my throat. The rice and chicken were tender and soft. In addition to the protein and starch, various soup vegetables were also present: carrots, onions, and celery ... the power trio for most soups. The only real complaint I had about the vegetables was that the carrots seemed to have been peeled somewhat haphazardly. While this didn't detract from the flavor of the soup, visually, they looked "dirty."
After finishing my soup, my server came back to take my sandwich order. When I saw that one of the sandwiches being offered was a Muffaletta, I couldn't pass it up. This sandwich, a popular New Orleans staple, is a study in balance. You must have the right bread, the right meats, and finally the topper that makes a great Muffaletta, the olive salad. While all of the sandwiches come with chips and a pickle, for an extra $1, I could go with one of the premium sides. My server suggested the homemade coleslaw and I agreed to go with her suggestion.
Here was a shot of my lunch basket today:
Here was a close-up of just the Muffaletta:
And a shot of the olive spread with the crown of the ciabatta roll lifted:
Finally, a side shot of the neatly bisected sandwich:
I took a bite and discovered that the sandwich had been served hot ... well, sort of. Traditionally, the sandwich is served cold. The problem with this version was that after splitting the ciabatta roll, the ham is place on the bottom half and the salami and mozzarella cheese was placed on the top half and then both halves were run through the sandwich toaster. After coming out of the oven, green leafy lettuce was added and the two halves were placed together. The problem came from the fact that the meats were warm on the side closest to the heating element, but as you got closer to the bun, they were actually cold. Serve it hot, serve it cold, but don't serve it with multiple temperatures happening in the same sandwich.
The other problem I had was with the olive salad. The menu listed it as olive tapenade (which seems redundant to me), but the olive spread that was on this sandwich seemed to be too coarse to be tapenade, but far too fine to match the much preferable olive salad that tops the original Muffaletta. In addition, there just wasn't enough of the tapenade on the sandwich to give a full bite any discernible olive flavor. I realize that I'm doing a bit of nitpicking; all that being said, it was a decent enough sandwich. But as a Muffaletta? It definitely needed some work to get to that level.
After my sandwich, I turned my attention to the very colorful coleslaw:
The lovely lilac coloring came from the prodigious use of red cabbage. This was definitely not food service slaw that had come pre-made. The cabbage had been dressed lightly in a slightly tangy, slightly sweet dressing. I was honestly on the fence about the dressing. I would have liked a more pronounced tang to the flavor, but I could also tell that the slaw had been dressed to the point where the cabbage didn't overpower the dressing and the dressing didn't overpower the cabbage. In addition to the cabbage and the dressing, carrots and celery seeds were used to complete the dish. When you go, I'd recommend you give the coleslaw a try.
The total for my lunch today was just under $10 with tax. I left quite full and in fact, wasn't even able to finish my Muffaletta. Sadly, when asked about how much of the food was homemade, it seemed to be about a 50/50 split. For instance, the ciabatta roll on which my sandwich came was a product that they purchased. The pizza dough for their thin crust pizzas was also purchased. Some of the dressings were homemade, some were not. Given that the ciabatta roll used for my sandwich was decent, but not outstanding, I am wary to suggest getting the pizza without trying it out myself first.
Off The Wall was definitely a step out of the ordinary. Service was prompt and efficient and the food, for the most part, was okay, but could've been better. Since it is exceedingly rare that I find myself with the right hours of the day free to attend a place like this, I would return again if someone suggested it, but probably wouldn't find myself seeking it out on my own.
Several months ago, my friend and hair stylist extraordinaire, Sherri, told me about a new breakfast and lunch place, Off The Wall Eatery & Gallery. Apparently she and the other stylists over at Frizz Hair Experience have been fairly regular customers of Off The Wall and like to place large lunch orders to go. In fact, they even had several of the menus behind the receptionist's counter. Over the course of the next couple months, she asked if I had gotten a chance to try them out, and unfortunately, until today, I just couldn't make it there when they were open.
That changed today. After running some morning errands, I found myself over near the Steel Corners exit on Route 8 and decided to pop in for lunch. Off The Wall Eatery & Gallery was located in a strip mall building quite a bit back from Steels Corner Road. The address of the restaurant was 4161 Steels Pointe, Unit #900, Stow, OH 44224 and they can be reached at 330-923-9255. Parking was available in front of the strip mall. At the time of this writing, no website could be found that was directly associated with the restaurant.
Here was a shot of the front entrance to the restaurant:
Upon walking through the front door, I was presented with a bright, well-lit space that had all manners of art hanging on the walls. Featuring local artists, it turned out that EVERYTHING was for sale. I didn't have a chance to walk around today and take in the visuals, but the variety of colors added a wonderful visual appeal to the stark monotone color on the wall. After seating myself as the sign inside the door instructed, I picked up one of the paper menus that were stacked vertically at each table.
Here were snapshots of the menu:
My server was cheerful and friendly and when I told her this was my first time visiting, she pointed out some of the items on the menu which she thought were some of the restaurant's stand outs. She also mentioned that today's homemade soup choices were white chicken chili (which they have on a daily basis) and the chipotle chicken and rice. I was even more impressed that she said "chipotle" correctly. While I was still undecided about the sandwich I would be ordering, I made the decision to go ahead and order a cup of the chipotle chicken and rice soup:
If this was the cup, I can't imagine how big a bowl of the soup would have been. I thought she might have brought me the larger version instead of the cup, but when she brought my check, I was charged for the smaller cup size. The broth was fairly thin and the milky texture came from the starch of the rice and not any added dairy. I tasted the soup and was immediately aware of the chipotle; not so much because of a smokiness from the smoked chili, but because of the heat which tickled the back of my throat. The rice and chicken were tender and soft. In addition to the protein and starch, various soup vegetables were also present: carrots, onions, and celery ... the power trio for most soups. The only real complaint I had about the vegetables was that the carrots seemed to have been peeled somewhat haphazardly. While this didn't detract from the flavor of the soup, visually, they looked "dirty."
After finishing my soup, my server came back to take my sandwich order. When I saw that one of the sandwiches being offered was a Muffaletta, I couldn't pass it up. This sandwich, a popular New Orleans staple, is a study in balance. You must have the right bread, the right meats, and finally the topper that makes a great Muffaletta, the olive salad. While all of the sandwiches come with chips and a pickle, for an extra $1, I could go with one of the premium sides. My server suggested the homemade coleslaw and I agreed to go with her suggestion.
Here was a shot of my lunch basket today:
Here was a close-up of just the Muffaletta:
And a shot of the olive spread with the crown of the ciabatta roll lifted:
Finally, a side shot of the neatly bisected sandwich:
I took a bite and discovered that the sandwich had been served hot ... well, sort of. Traditionally, the sandwich is served cold. The problem with this version was that after splitting the ciabatta roll, the ham is place on the bottom half and the salami and mozzarella cheese was placed on the top half and then both halves were run through the sandwich toaster. After coming out of the oven, green leafy lettuce was added and the two halves were placed together. The problem came from the fact that the meats were warm on the side closest to the heating element, but as you got closer to the bun, they were actually cold. Serve it hot, serve it cold, but don't serve it with multiple temperatures happening in the same sandwich.
The other problem I had was with the olive salad. The menu listed it as olive tapenade (which seems redundant to me), but the olive spread that was on this sandwich seemed to be too coarse to be tapenade, but far too fine to match the much preferable olive salad that tops the original Muffaletta. In addition, there just wasn't enough of the tapenade on the sandwich to give a full bite any discernible olive flavor. I realize that I'm doing a bit of nitpicking; all that being said, it was a decent enough sandwich. But as a Muffaletta? It definitely needed some work to get to that level.
After my sandwich, I turned my attention to the very colorful coleslaw:
The lovely lilac coloring came from the prodigious use of red cabbage. This was definitely not food service slaw that had come pre-made. The cabbage had been dressed lightly in a slightly tangy, slightly sweet dressing. I was honestly on the fence about the dressing. I would have liked a more pronounced tang to the flavor, but I could also tell that the slaw had been dressed to the point where the cabbage didn't overpower the dressing and the dressing didn't overpower the cabbage. In addition to the cabbage and the dressing, carrots and celery seeds were used to complete the dish. When you go, I'd recommend you give the coleslaw a try.
The total for my lunch today was just under $10 with tax. I left quite full and in fact, wasn't even able to finish my Muffaletta. Sadly, when asked about how much of the food was homemade, it seemed to be about a 50/50 split. For instance, the ciabatta roll on which my sandwich came was a product that they purchased. The pizza dough for their thin crust pizzas was also purchased. Some of the dressings were homemade, some were not. Given that the ciabatta roll used for my sandwich was decent, but not outstanding, I am wary to suggest getting the pizza without trying it out myself first.
Off The Wall was definitely a step out of the ordinary. Service was prompt and efficient and the food, for the most part, was okay, but could've been better. Since it is exceedingly rare that I find myself with the right hours of the day free to attend a place like this, I would return again if someone suggested it, but probably wouldn't find myself seeking it out on my own.
Friday, July 23, 2010
When A Grinder Isn't Really A Grinder
Even before I write this blog post, I have a funny feeling I am about to be banned from yet another restaurant. As the song goes, "Que sera sera, whatever will be, will be."
I came across a reference to Bellacino's Pizza and Grinders when I was looking at a map of Stow area restaurants. After checking out their website (which included their menu), I was intrigued enough to add them to my list of places to visit. Based on the history blurb on their website, they had slowly grown from a small time mom and pop place to the full-sized eatery that was located at 3657 Fishcreek Road, Stow, OH 44224. They can be reached at 330-678-3000. The parking lot around the store was ample and should be able to handle a large number of customers.
Here was a shot of the front of the store:
While the patio was not only open and occupied tonight, it was still a bit too chilly for my taste so I opted to sit inside. During lunch service, Bellacino's was a serve yourself kind of place. But during dinner, the restaurant transforms into a full-service restaurant, replete with hostess. After seating me by a window table in the bar area, I began to peruse and photograph the menu:
I requested a glass of water and my server brought me this:
Normally I wouldn't include a glass of water in my write-up, but in this case I made an exception. Although the water had no odor, it definitely had a funky flavor. I'm not normally one to pick up on off flavors or odors in my water, but time after time of tasting this, I couldn't get over the pond-esque taste of it. It reminded me of the smell when you are walking through the woods and discover a still pond with algae growing in it. Now that very well may be the city of Stow's problem with its water, but I'm here to say Bellacino's needs to filter it.
I wasn't sure what I was going to order for dinner until I figured out a way to try both the grinder and a pizza. It seems that Monday night's special was a medium 12" specialty pizza for only $8.99. Coupled with the fact that I could get a 4.5" grinder sandwich (considered a 1/4 sandwich) for right around $4, I figured that I'd order both and just take whatever I didn't finish home for later consumption. For my grinder, I did ask my server if there was a house specialty and she pointed to the one with Italian cold cuts. Not really being in a cold cuts kind of mood, I asked her about the meatball grinder. She confessed that the meatballs weren't homemade, but the sliced meatball sandwich was a popular seller. For my pizza, I decided to go with the "Super," a combination of pepperoni, mushrooms, green peppers and onions.
After a bit of a wait, my dinner finally arrived. First up, my meatball grinder:
It wasn't until I went to fold the sandwich over that I realized that the sandwich was actually on two different pieces of bread. And, in fact, it became apparent to me quite quickly after my server told me that a whole grinder was 18" long that what Bellacino's was offering was not a grinder, but a focaccia sandwich. Putting two and two together, I began to formulate a best guess as to what was going on. The dough being used for the "grinders" was the same homemade dough being used for the pizzas. To make this bread, I surmise that they spread the dough out onto full sheet pans, measuring 18" x 26" and bake it off earlier in the day. When a grinder is ordered, these sheets of dough (essentially focaccia at this point) are cut to size, toppings placed on top, and the whole thing is run under a broiler or placed in an oven to heat up.
As any sandwich aficionado knows, a proper sandwich is as much about the bread as it is about the toppings. And whether you call it a grinder, sub, hoagie, po' boy, or zeppelin, this sandwich qualified as none of those. This wasn't a mild stretching or interpretation of the classic definition; this was a bastardization of it. As a focaccia sandwich, it still wasn't great, but at least it was the proper category.
So, bread issues aside, how was the meatball filling? A very sad disappointment, too. Here was a close-up of the meatball slices:
The only thing meatball-ish about these oddly shaved meat patties were their round shape. The flavor had a metallic taste to it, a sign of garlic / onion / seasoning salt and the texture was oddly smooth and spongy, like one would expect from a forcemeat such as pate. It was clear that the meatballs were kept separate from the tomato sauce and only put together when the sandwich was assembled because there were plenty of meatball slices that had no sauce on them at all. To make matters worse, the sandwich came out barely lukewarm and by the time I got about three bites in, it was completely cold. My plan was to eat the entire grinder and take most of my pizza home. Not tonight. I ate less then 1/3 of my grinder and just left the rest on the plate. When I only asked for a box for the remainder of my pizza at the end of my meal, I hoped that my server would've picked up on the fact that most of my sandwich was left and I wasn't taking it with me as a sign that maybe something was wrong. She didn't say a word. I decided to save my words for now.
Fortunately, the "Super" pizza fared better than the grinder:
This was brought to the table nice and hot. In fact, it was only after finishing up with my sandwich that I even turned my attention to the pizza and it was still hot. Here was a shot of a single slice:
When I had asked my server about the provenance of the dough and the pizza sauce, she confirmed that both were homemade. At Bellacino's, toppings go on before the cheese and this made for a bit of a mess when taking a bite as I got long ropes of Mozzarella cheese that pulled off in large, hot mouth-burning strands. The sauce was nice, if a little uninspired. The dough, while nicely browned on the outer crust, was completely blond and underbaked on the bottom. Which was really odd, because the slogan on the side of the take-out pizza box indicated it should be otherwise:
I couldn't agree more: Crust IS the key. I ended up taking home half of my pizza and re-heating it later on for a snack. While the pizza wasn't bad, it also didn't stand out either.
Having tried the two signature items on the menu (the name of the restaurant is Bellacino's Pizza and Grinders after all), in my mind the "grinder" turned out to be a miserable failure and the pizza was just so-so. Coupled with the fact that the water had an off taste and the meatballs were some of the worst I have ever tasted, I think it's pretty safe to say that I don't think I'll be stopping by again for another meal anytime soon.
I came across a reference to Bellacino's Pizza and Grinders when I was looking at a map of Stow area restaurants. After checking out their website (which included their menu), I was intrigued enough to add them to my list of places to visit. Based on the history blurb on their website, they had slowly grown from a small time mom and pop place to the full-sized eatery that was located at 3657 Fishcreek Road, Stow, OH 44224. They can be reached at 330-678-3000. The parking lot around the store was ample and should be able to handle a large number of customers.
Here was a shot of the front of the store:
While the patio was not only open and occupied tonight, it was still a bit too chilly for my taste so I opted to sit inside. During lunch service, Bellacino's was a serve yourself kind of place. But during dinner, the restaurant transforms into a full-service restaurant, replete with hostess. After seating me by a window table in the bar area, I began to peruse and photograph the menu:
I requested a glass of water and my server brought me this:
Normally I wouldn't include a glass of water in my write-up, but in this case I made an exception. Although the water had no odor, it definitely had a funky flavor. I'm not normally one to pick up on off flavors or odors in my water, but time after time of tasting this, I couldn't get over the pond-esque taste of it. It reminded me of the smell when you are walking through the woods and discover a still pond with algae growing in it. Now that very well may be the city of Stow's problem with its water, but I'm here to say Bellacino's needs to filter it.
I wasn't sure what I was going to order for dinner until I figured out a way to try both the grinder and a pizza. It seems that Monday night's special was a medium 12" specialty pizza for only $8.99. Coupled with the fact that I could get a 4.5" grinder sandwich (considered a 1/4 sandwich) for right around $4, I figured that I'd order both and just take whatever I didn't finish home for later consumption. For my grinder, I did ask my server if there was a house specialty and she pointed to the one with Italian cold cuts. Not really being in a cold cuts kind of mood, I asked her about the meatball grinder. She confessed that the meatballs weren't homemade, but the sliced meatball sandwich was a popular seller. For my pizza, I decided to go with the "Super," a combination of pepperoni, mushrooms, green peppers and onions.
After a bit of a wait, my dinner finally arrived. First up, my meatball grinder:
It wasn't until I went to fold the sandwich over that I realized that the sandwich was actually on two different pieces of bread. And, in fact, it became apparent to me quite quickly after my server told me that a whole grinder was 18" long that what Bellacino's was offering was not a grinder, but a focaccia sandwich. Putting two and two together, I began to formulate a best guess as to what was going on. The dough being used for the "grinders" was the same homemade dough being used for the pizzas. To make this bread, I surmise that they spread the dough out onto full sheet pans, measuring 18" x 26" and bake it off earlier in the day. When a grinder is ordered, these sheets of dough (essentially focaccia at this point) are cut to size, toppings placed on top, and the whole thing is run under a broiler or placed in an oven to heat up.
As any sandwich aficionado knows, a proper sandwich is as much about the bread as it is about the toppings. And whether you call it a grinder, sub, hoagie, po' boy, or zeppelin, this sandwich qualified as none of those. This wasn't a mild stretching or interpretation of the classic definition; this was a bastardization of it. As a focaccia sandwich, it still wasn't great, but at least it was the proper category.
So, bread issues aside, how was the meatball filling? A very sad disappointment, too. Here was a close-up of the meatball slices:
The only thing meatball-ish about these oddly shaved meat patties were their round shape. The flavor had a metallic taste to it, a sign of garlic / onion / seasoning salt and the texture was oddly smooth and spongy, like one would expect from a forcemeat such as pate. It was clear that the meatballs were kept separate from the tomato sauce and only put together when the sandwich was assembled because there were plenty of meatball slices that had no sauce on them at all. To make matters worse, the sandwich came out barely lukewarm and by the time I got about three bites in, it was completely cold. My plan was to eat the entire grinder and take most of my pizza home. Not tonight. I ate less then 1/3 of my grinder and just left the rest on the plate. When I only asked for a box for the remainder of my pizza at the end of my meal, I hoped that my server would've picked up on the fact that most of my sandwich was left and I wasn't taking it with me as a sign that maybe something was wrong. She didn't say a word. I decided to save my words for now.
Fortunately, the "Super" pizza fared better than the grinder:
This was brought to the table nice and hot. In fact, it was only after finishing up with my sandwich that I even turned my attention to the pizza and it was still hot. Here was a shot of a single slice:
When I had asked my server about the provenance of the dough and the pizza sauce, she confirmed that both were homemade. At Bellacino's, toppings go on before the cheese and this made for a bit of a mess when taking a bite as I got long ropes of Mozzarella cheese that pulled off in large, hot mouth-burning strands. The sauce was nice, if a little uninspired. The dough, while nicely browned on the outer crust, was completely blond and underbaked on the bottom. Which was really odd, because the slogan on the side of the take-out pizza box indicated it should be otherwise:
I couldn't agree more: Crust IS the key. I ended up taking home half of my pizza and re-heating it later on for a snack. While the pizza wasn't bad, it also didn't stand out either.
Having tried the two signature items on the menu (the name of the restaurant is Bellacino's Pizza and Grinders after all), in my mind the "grinder" turned out to be a miserable failure and the pizza was just so-so. Coupled with the fact that the water had an off taste and the meatballs were some of the worst I have ever tasted, I think it's pretty safe to say that I don't think I'll be stopping by again for another meal anytime soon.
Monday, June 7, 2010
It Must Be Getting Close To Summer Again
I finally managed to do it. I finally managed to go to Swenson's and order something OTHER than a Galley Boy.
I had started out my evening with a hunger for a good coney dog. Since I was already in Cuyahoga Falls, it was obvious that the place to quell that desire was at the B & K drive-in on Monroe Falls Avenue. As I rounded the corner and approached the little stand, I was saddened to see an empty lot and a darkened kitchen. It took me a second to remember that they were closed on Monday. Drat!
My mouth was still salivating for a coney dog, so I thought for a second until I remembered that there was a nearby Swenson's located in Stow. And Swenson's definitely serves coney dogs, although up until this point, I had never had them before. Actually, I've had no other sandwich but the Galley Boy at Swenson's since I wrote about them that first time, more than a year ago. I so equated the delicious Galley Boy with Swenson's that when I craved one, I immediately associated it with the other.
Tonight would be different. Tonight I had a purpose and I was going to fulfill it, even though the entire drive over I debated switching out the coney dog for a Galley Boy. As I arrived at 4466 Kent Road, Stow, OH 44224, I pulled into the parking lot with a firm resolve on executing my original plan. Tonight it would be coney dogs for sure.
As usual, within seconds of my arrival, the speedy and always pleasant to look at carhop was at my window ready to take my order. Following the routine protocol, he ran my order into the kitchen and began shouting out parts of the order to the short order cook. I turned my car off, turned the radio on and just sat back and waited for my food.
Within just a few minutes, my order arrived. After gingerly placing the tray on my driver's side window, he handed me my drink selection, a 16 ounce California:
I tried to do some research into the origins of this concoction, but all I could figure out was that this drink was something local to the Akron area and that various recipes existed for it. At its very core, a California is comprised of fizzy grape flavored soda with lemon added to it. Skyway also has a version as does The Hamburger Station which makes their version with grape and ginger ale. I'm assuming that it was called a California because of the states proclivity for growing grapes. Swenson's has an additional concoction on its drink menu called the Florida, which as you might imagine, is orange flavored. The appeal of this drink to me was the balance between sweet and sour.
After taking a sip of my soda, I turned my attention to the coney dog. Here was a shot of the wrapper the dog came in:
Nestled inside the protective cover was the actual coney dog itself:
When I first looked at the coney dog, I was a little disappointed. I had asked for both coney sauce as well as cheese. Clearly there was no cheese on top of the coney sauce where I was expecting it. But upon my first bite, I noticed a creaminess reticent of melted cheese. Sure enough, they had placed a slice of American cheese underneath the hot dog, semi-hiding it.
First, what I liked. I loved that the hot dog bun had been buttered and griddled. It added extra flavor and an extra little bit of crunch that made Swenson's version unique. I also loved that the hot dog had been grilled, too. It gave the dog casing a nice little "snap" that a plain boiled dog lacked.
Second, what I disliked. The coney sauce, although flavorful, was also a little bit sweet, which for me detracted from the overall effect. The coney sauce was also a bit dessicated looking and just didn't have the juiciness that I have grown accustomed to at B & K. The hot dog itself wasn't dried out, but it wasn't sporting the kind of moist interior that any of the hot dog offerings at B & K have. All that being said, this wasn't a bad coney dog, by any stretch of the imagination, but there were definitely differences.
Along with my dinner tonight, I also ordered some Potato Puffs:
What, I hear you say? Aren't those Tater Tots? Why yes, yes they are ... sort of. The problem was that the phrase "Tater Tots" is a trademarked product of Ore-Ida and thus cannot be sold as such unless they are actually serving the product from that specific company. Kind of similar to other brands like Kleenex and Jell-O. I'm not sure who the manufacturer of tonight's potato offering was, but I can tell you that for all intents and purposes, the puffs tasted pretty much like Tater Tots. I've had the puffs on several occasions and while I still think the homemade onion rings are the best, these are pretty good, too.
Having finished my meal, I turned my lights back on to alert the carhops that I was ready to pay and leave. Finishing our transaction, I pulled back out onto Kent Road and thought that a great way to cap off my dinner tonight would be to check out Stoddard's Frozen Custard stand. Located in Kent, Ohio, they always seem to have unique and homemade flavors and this would be my first visit since they re-opened for the summer 2010 season.
As I drove up to the stand, I quickly glanced at the streetside sign:
Key lime and raspberry chip cheesecake ... sounded good. After my first ordering fiasco when I tried to use the word "sundae" when I shouldn't have, I walked up to the ordering window and asked for a "small raspberry chip cheesecake in a cup." I paid my $2.10, walked into the evening sunshine and sat at one of the rather dusty tables.
Here was a shot of my frozen yogurt:
The raspberry flavor was quite predominant. The "chip" part of the name referred to bits of chocolate strewn throughout the mix. Unfortunately, these little nuggets were a bit too far apart from one another, and even when I hit one, they generally weren't big enough to add a nice chocolate contrast. As for the cheesecake part of the name, while I've made and eaten plenty of raspberry cheesecakes in my time and it is a flavor I am quite familiar with, I was on the fence about the "cheesecake" flavor in the frozen yogurt. Had I not known it was supposed to be cheesecake, I probably wouldn't have detected its presence. All that being said, this was a delicious lower-fat treat to cap off an evening with some American classics.
As for Swenson's and the coney dog, I sincerely hope that the next time I get a craving for a coney dog that it isn't on a Monday, because a return trip to the B & K drive-in will be a necessity. I'll leave trips to Swenson's to satisfy my craving for a Galley Boy.
I had started out my evening with a hunger for a good coney dog. Since I was already in Cuyahoga Falls, it was obvious that the place to quell that desire was at the B & K drive-in on Monroe Falls Avenue. As I rounded the corner and approached the little stand, I was saddened to see an empty lot and a darkened kitchen. It took me a second to remember that they were closed on Monday. Drat!
My mouth was still salivating for a coney dog, so I thought for a second until I remembered that there was a nearby Swenson's located in Stow. And Swenson's definitely serves coney dogs, although up until this point, I had never had them before. Actually, I've had no other sandwich but the Galley Boy at Swenson's since I wrote about them that first time, more than a year ago. I so equated the delicious Galley Boy with Swenson's that when I craved one, I immediately associated it with the other.
Tonight would be different. Tonight I had a purpose and I was going to fulfill it, even though the entire drive over I debated switching out the coney dog for a Galley Boy. As I arrived at 4466 Kent Road, Stow, OH 44224, I pulled into the parking lot with a firm resolve on executing my original plan. Tonight it would be coney dogs for sure.
As usual, within seconds of my arrival, the speedy and always pleasant to look at carhop was at my window ready to take my order. Following the routine protocol, he ran my order into the kitchen and began shouting out parts of the order to the short order cook. I turned my car off, turned the radio on and just sat back and waited for my food.
Within just a few minutes, my order arrived. After gingerly placing the tray on my driver's side window, he handed me my drink selection, a 16 ounce California:
I tried to do some research into the origins of this concoction, but all I could figure out was that this drink was something local to the Akron area and that various recipes existed for it. At its very core, a California is comprised of fizzy grape flavored soda with lemon added to it. Skyway also has a version as does The Hamburger Station which makes their version with grape and ginger ale. I'm assuming that it was called a California because of the states proclivity for growing grapes. Swenson's has an additional concoction on its drink menu called the Florida, which as you might imagine, is orange flavored. The appeal of this drink to me was the balance between sweet and sour.
After taking a sip of my soda, I turned my attention to the coney dog. Here was a shot of the wrapper the dog came in:
Nestled inside the protective cover was the actual coney dog itself:
When I first looked at the coney dog, I was a little disappointed. I had asked for both coney sauce as well as cheese. Clearly there was no cheese on top of the coney sauce where I was expecting it. But upon my first bite, I noticed a creaminess reticent of melted cheese. Sure enough, they had placed a slice of American cheese underneath the hot dog, semi-hiding it.
First, what I liked. I loved that the hot dog bun had been buttered and griddled. It added extra flavor and an extra little bit of crunch that made Swenson's version unique. I also loved that the hot dog had been grilled, too. It gave the dog casing a nice little "snap" that a plain boiled dog lacked.
Second, what I disliked. The coney sauce, although flavorful, was also a little bit sweet, which for me detracted from the overall effect. The coney sauce was also a bit dessicated looking and just didn't have the juiciness that I have grown accustomed to at B & K. The hot dog itself wasn't dried out, but it wasn't sporting the kind of moist interior that any of the hot dog offerings at B & K have. All that being said, this wasn't a bad coney dog, by any stretch of the imagination, but there were definitely differences.
Along with my dinner tonight, I also ordered some Potato Puffs:
What, I hear you say? Aren't those Tater Tots? Why yes, yes they are ... sort of. The problem was that the phrase "Tater Tots" is a trademarked product of Ore-Ida and thus cannot be sold as such unless they are actually serving the product from that specific company. Kind of similar to other brands like Kleenex and Jell-O. I'm not sure who the manufacturer of tonight's potato offering was, but I can tell you that for all intents and purposes, the puffs tasted pretty much like Tater Tots. I've had the puffs on several occasions and while I still think the homemade onion rings are the best, these are pretty good, too.
Having finished my meal, I turned my lights back on to alert the carhops that I was ready to pay and leave. Finishing our transaction, I pulled back out onto Kent Road and thought that a great way to cap off my dinner tonight would be to check out Stoddard's Frozen Custard stand. Located in Kent, Ohio, they always seem to have unique and homemade flavors and this would be my first visit since they re-opened for the summer 2010 season.
As I drove up to the stand, I quickly glanced at the streetside sign:
Key lime and raspberry chip cheesecake ... sounded good. After my first ordering fiasco when I tried to use the word "sundae" when I shouldn't have, I walked up to the ordering window and asked for a "small raspberry chip cheesecake in a cup." I paid my $2.10, walked into the evening sunshine and sat at one of the rather dusty tables.
Here was a shot of my frozen yogurt:
The raspberry flavor was quite predominant. The "chip" part of the name referred to bits of chocolate strewn throughout the mix. Unfortunately, these little nuggets were a bit too far apart from one another, and even when I hit one, they generally weren't big enough to add a nice chocolate contrast. As for the cheesecake part of the name, while I've made and eaten plenty of raspberry cheesecakes in my time and it is a flavor I am quite familiar with, I was on the fence about the "cheesecake" flavor in the frozen yogurt. Had I not known it was supposed to be cheesecake, I probably wouldn't have detected its presence. All that being said, this was a delicious lower-fat treat to cap off an evening with some American classics.
As for Swenson's and the coney dog, I sincerely hope that the next time I get a craving for a coney dog that it isn't on a Monday, because a return trip to the B & K drive-in will be a necessity. I'll leave trips to Swenson's to satisfy my craving for a Galley Boy.
Wednesday, May 5, 2010
Pony Express Pizza
In my quest to reconnect with my formative years while living in Stow, Ohio, I decided to stop in at another eatery I remember quite fondly, Pony Express Pizza. Located in the exact same plaza as Stownut Donut, it was in the exact same location it has been in since 1978 when it first opened. For some reason, I had thought that this restaurant was a chain, but I quickly discovered that this was the one and only location that has persisted for more than thirty years. Not only that, but they seemed to be under the exact same management and ownership today that they were in 1978. Another Stow pizza joint, Angelina's, had changed hands several times before I reviewed them here on the blog and sadly, closed shortly afterwards. I was a little apprehensive as I didn't want the same fate to befall another childhood memory. [Ed. Note: Angelina's appears to have reopened. I don't know if it is under new ownership/management or previous, but the sign above the shop has remained the same.]
Pony Express Pizza was located at 3031 Graham Road, Stow, Ohio 44224 and can be reached at 330-673-9410. Their website can be located here. Note that they are only open for lunch on Friday, Saturday, and Sunday.
I pulled into the parking lot and took a photo of the storefront:
I remember from my previous visit so many decades ago that they always had fried chicken and pizza. Chicken wings, however, that ubiquitous export from Buffalo, New York, now have a presence on the menu as well.
Once inside, there were two wall menus detailing the restaurants offerings:
In fact, there were items listed on the printed menu at the ordering window that weren't even on the wall menu, such as the gyro wraps. Even with all of this choice, I knew I was here for one thing: Pizza. After sizing up the size of the various pizza boxes, I ordered a medium pepperoni pizza. A medium pizza consisted of eight slices and with my one topping came to $9.75. While I waited for my pizza to be made, I looked around the small entrance way that comprised the rest of the restaurant. There was a single booth for those who wanted to eat their meal in the pizza shop, but I don't think many people ordered food from here with the intention of eating it inside the restaurant.
Hanging on one wall was a plaque with a newspaper article detailing their twenty-first year in operation:
It talked about the owners and both of their Italian mothers and how the combination of one's tomato sauce recipe with the other's dough recipe became the perfect marriage for Pony Express's pizza creations. Along a different wall were plaque after plaque of little league baseball teams that Pony Express had sponsored over roughly the last ten years. Between that and watching the goings-on in the kitchen, it was only about fifteen minutes until my freshly baked pie was boxed up and ready to go.
Unfortunately in those fifteen minutes, I saw more than I wanted to see. Two separate employees, working on two separate orders, handled money or touched a phone or cash register and then went and began prepping food without first either washing their hands or donning protective gloves. I'm not saying that all food-prep employees need to wear gloves. I certainly didn't when I worked in the bakery department at Mustard Seed Market. Then again, I washed my hands several times through the shift and made it a point not to touch my face or anything that might contaminate my hands. That there were two separate incidents in just fifteen minutes where raw food was being handled by potentially contaminated hands? This was a pretty serious violation in my book.
Still a little shocked by what I had witnessed, I grabbed my pie, a copy of their printed menu, and returned to my car to take a few more photos. Here was a picture of the pizza box:
And a shot of the pizza inside:
Just by noticing the slightly charred bits on the crust, I was anticipating a tasty slice of pizza. Here was a close-up of a single slice:
Now to the most important part, the taste. I decided to take the risk and try the pizza in spite of what I had seen inside the store. As I suspected, the crust was quite nice. It didn't really have the nice chew that an aged or cold-fermented dough would've given it, but the slight char added a lot of character to the flavor. The sauce had a brightness to it and tasted of fresh fall ripe tomatoes, even though I'm sure that the sauce was made from canned tomatoes (which, to be fair, are canned at the peak of ripeness). The combination of Romano and Provolone cheese on top gave the pizza a nice amount of cheese flavor, but it didn't overpower the rest of the ingredients. Overall, it was a nice slice of pizza. It was certainly better than most chain pizza available around here in northeast Ohio. It seems sad that based on what I saw, I know that personally I am less inclined to come back here for another pizza just for personal consumption.
I intend to return some time soon on a random day to see if publishing this review on a global forum like the Internet has any effect on the sanitation practices of the employees at Pony Express. If so, I will happily update this entry or even write a new one with any additional information I gather. I am certainly in no position to tell you to avoid Pony Express Pizza because of what I observed. I didn't get sick from what I ate and I suspect no one else did that picked up an order on the day that I went. The decision on whether or not to order food from them is up to you, gentle reader; my role was simply to report what I saw and what I tasted.
Pony Express Pizza was located at 3031 Graham Road, Stow, Ohio 44224 and can be reached at 330-673-9410. Their website can be located here. Note that they are only open for lunch on Friday, Saturday, and Sunday.
I pulled into the parking lot and took a photo of the storefront:
I remember from my previous visit so many decades ago that they always had fried chicken and pizza. Chicken wings, however, that ubiquitous export from Buffalo, New York, now have a presence on the menu as well.
Once inside, there were two wall menus detailing the restaurants offerings:
In fact, there were items listed on the printed menu at the ordering window that weren't even on the wall menu, such as the gyro wraps. Even with all of this choice, I knew I was here for one thing: Pizza. After sizing up the size of the various pizza boxes, I ordered a medium pepperoni pizza. A medium pizza consisted of eight slices and with my one topping came to $9.75. While I waited for my pizza to be made, I looked around the small entrance way that comprised the rest of the restaurant. There was a single booth for those who wanted to eat their meal in the pizza shop, but I don't think many people ordered food from here with the intention of eating it inside the restaurant.
Hanging on one wall was a plaque with a newspaper article detailing their twenty-first year in operation:
It talked about the owners and both of their Italian mothers and how the combination of one's tomato sauce recipe with the other's dough recipe became the perfect marriage for Pony Express's pizza creations. Along a different wall were plaque after plaque of little league baseball teams that Pony Express had sponsored over roughly the last ten years. Between that and watching the goings-on in the kitchen, it was only about fifteen minutes until my freshly baked pie was boxed up and ready to go.
Unfortunately in those fifteen minutes, I saw more than I wanted to see. Two separate employees, working on two separate orders, handled money or touched a phone or cash register and then went and began prepping food without first either washing their hands or donning protective gloves. I'm not saying that all food-prep employees need to wear gloves. I certainly didn't when I worked in the bakery department at Mustard Seed Market. Then again, I washed my hands several times through the shift and made it a point not to touch my face or anything that might contaminate my hands. That there were two separate incidents in just fifteen minutes where raw food was being handled by potentially contaminated hands? This was a pretty serious violation in my book.
Still a little shocked by what I had witnessed, I grabbed my pie, a copy of their printed menu, and returned to my car to take a few more photos. Here was a picture of the pizza box:
And a shot of the pizza inside:
Just by noticing the slightly charred bits on the crust, I was anticipating a tasty slice of pizza. Here was a close-up of a single slice:
Now to the most important part, the taste. I decided to take the risk and try the pizza in spite of what I had seen inside the store. As I suspected, the crust was quite nice. It didn't really have the nice chew that an aged or cold-fermented dough would've given it, but the slight char added a lot of character to the flavor. The sauce had a brightness to it and tasted of fresh fall ripe tomatoes, even though I'm sure that the sauce was made from canned tomatoes (which, to be fair, are canned at the peak of ripeness). The combination of Romano and Provolone cheese on top gave the pizza a nice amount of cheese flavor, but it didn't overpower the rest of the ingredients. Overall, it was a nice slice of pizza. It was certainly better than most chain pizza available around here in northeast Ohio. It seems sad that based on what I saw, I know that personally I am less inclined to come back here for another pizza just for personal consumption.
I intend to return some time soon on a random day to see if publishing this review on a global forum like the Internet has any effect on the sanitation practices of the employees at Pony Express. If so, I will happily update this entry or even write a new one with any additional information I gather. I am certainly in no position to tell you to avoid Pony Express Pizza because of what I observed. I didn't get sick from what I ate and I suspect no one else did that picked up an order on the day that I went. The decision on whether or not to order food from them is up to you, gentle reader; my role was simply to report what I saw and what I tasted.
Monday, April 19, 2010
A Decent Matzoh Ball At Eddy's Deli
I was recently in the Stow, Ohio area for some non-food-related business. As it was getting close to dinner time, I thought I would check out a restaurant that had been in the process of opening for the last several months. As I pulled into the half-full parking lot surrounding the restaurant, I had no idea that I was about to step into the newly opened second location of a Cuyahoga Falls' favorite of mine, Eddy's Deli and Restaurant. Eddy's has been on my list of places to return to so that I could write up a proper review, but I just hadn't gotten around to getting back to the original location.
This Eddy's was located at 4581 Kent Road, Stow, Ohio 44224 and can be reached at 330-346-0551. The website for both locations can be located here. Also note that the Urbanspoon link at the end of the article actually points to the original location in Cuyahoga Falls, not the Stow location (as there wasn't one available for that location).
Here was a shot of the outside of the Eddy's in Stow:
I think the primary reason why I didn't connect this new location with the original was that the building exteriors looked nothing like each other. The exterior and interior decor were nice enough, but they didn't have that unique feeling that the original location in Cuyahoga Falls has. The original location has that cool breakfast and lunch diner kind of vibe. This location felt more subdued and sanitized. Which was probably another reason why I didn't connect the two locations.
It wasn't until I sat down and looked through the menu that I realized that something might be up:
It was only after my server returned that I asked about the striking similarity of this menu to another place in Cuyahoga Falls, also called Eddy's.
"Yep," she replied, "one and the same."
I've had many good meals at the original Eddy's; I was excited to see how the new location stacked up. One thing I had never tried at the original was the matzoh ball soup. Apparently while there were always several soups du jour, the one soup that was always on the menu was matzoh ball soup. Having had two of the most tremendous versions of matzoh ball soup at my friend Nancy's house during both Passover and Rosh Hashanah, I knew what good matzoh ball soup was. Nancy had set my bar high and I somewhat nervously ordered a bowl to see if it could compare.
My server returned shortly with a bowl of Jewish penicillin with the largest matzoh ball I've ever been served:
Here was a side shot of the matzoh ball after I cut out a few spoonfuls:
First, let's talk about the broth. It was a nice broth with a good depth of flavor. It was seasoned properly and still had some of the residual onions and carrots, now nicely softened, in the bottom of the bowl. The broth itself could've been a little warmer as it was a little warmer than lukewarm when I received it. Second, let's talk about the matzoh ball. As far as matzoh balls go, Eddy's version was pretty good. It was fully cooked through and there were no raw spots. The texture was closer to Nancy's Passover matzoh balls which have no leavening, so it was a little dense. I checked with my friend Nancy and she said that most places that serve matzoh ball soup usually add leavening to their matzoh balls to help with the lightness, especially when they get to be the size of a tennis ball. While this version may have had leavening in it, it just didn't compare to the version Nancy made for Rosh Hoshanah. The only real gripe I had with this matzoh ball was that it really needed salt. Eating a spoonful of matzoh with the soup helped, but once I swallowed the soup and was left with chewing the matzoh, it quickly became apparent that it needed some serious help.
Oddly, the server also brought saltine crackers to the table for my soup:
Which, given the size of the matzoh ball and the fact that the soup was seasoned perfectly, was a curious addition to the soup service.
After I finished my soup, my sandwich platter arrived a few minutes later. I had decided to order the patty melt:
All sandwiches come with potato chips and a pickle spear, unless you want to pay extra for a different side item. I chose just to stick with the potato chips. The chips and pickle spear were pretty much run of the mill, so there aren't any surprises there. The patty melt, which I ordered medium, came out something more like this:
While the burger was cooked closer to somewhere between medium well and well, it was still juicy, which was most appreciated. The meat was seasoned properly, but ha an odd sort of "spongy" texture to it, like it had been compressed too much before cooking. The two cheeses, American and Provolone, were nicely melted and added a definite creaminess to each bite. Unfortunately, the onions weren't grilled quite long enough and had a sort of raw bite to them. The rye bread, however, was nicely buttered and grilled. Still, even with the shortcomings I mentioned, I managed to finish my sandwich and almost all of my potato chips. Overall, I'd say that this was about an average version of this burger classic.
There were a few misses today at Eddy's new location in Stow, but overall I had a positive experience. Having now experienced both Eddy's locations, if I had my choice, I still think I'd prefer the original in Cuyahoga Falls because of the ambiance. If you happen to be closer to the location in Stow, at least there isn't a reason to drive further to experience the food that Eddy's has to offer. The menu has lots of choice, the prices are reasonable, and the food for the most part is pretty good. Definitely check Eddy's out if you have a chance.
This Eddy's was located at 4581 Kent Road, Stow, Ohio 44224 and can be reached at 330-346-0551. The website for both locations can be located here. Also note that the Urbanspoon link at the end of the article actually points to the original location in Cuyahoga Falls, not the Stow location (as there wasn't one available for that location).
Here was a shot of the outside of the Eddy's in Stow:
I think the primary reason why I didn't connect this new location with the original was that the building exteriors looked nothing like each other. The exterior and interior decor were nice enough, but they didn't have that unique feeling that the original location in Cuyahoga Falls has. The original location has that cool breakfast and lunch diner kind of vibe. This location felt more subdued and sanitized. Which was probably another reason why I didn't connect the two locations.
It wasn't until I sat down and looked through the menu that I realized that something might be up:
It was only after my server returned that I asked about the striking similarity of this menu to another place in Cuyahoga Falls, also called Eddy's.
"Yep," she replied, "one and the same."
I've had many good meals at the original Eddy's; I was excited to see how the new location stacked up. One thing I had never tried at the original was the matzoh ball soup. Apparently while there were always several soups du jour, the one soup that was always on the menu was matzoh ball soup. Having had two of the most tremendous versions of matzoh ball soup at my friend Nancy's house during both Passover and Rosh Hashanah, I knew what good matzoh ball soup was. Nancy had set my bar high and I somewhat nervously ordered a bowl to see if it could compare.
My server returned shortly with a bowl of Jewish penicillin with the largest matzoh ball I've ever been served:
Here was a side shot of the matzoh ball after I cut out a few spoonfuls:
First, let's talk about the broth. It was a nice broth with a good depth of flavor. It was seasoned properly and still had some of the residual onions and carrots, now nicely softened, in the bottom of the bowl. The broth itself could've been a little warmer as it was a little warmer than lukewarm when I received it. Second, let's talk about the matzoh ball. As far as matzoh balls go, Eddy's version was pretty good. It was fully cooked through and there were no raw spots. The texture was closer to Nancy's Passover matzoh balls which have no leavening, so it was a little dense. I checked with my friend Nancy and she said that most places that serve matzoh ball soup usually add leavening to their matzoh balls to help with the lightness, especially when they get to be the size of a tennis ball. While this version may have had leavening in it, it just didn't compare to the version Nancy made for Rosh Hoshanah. The only real gripe I had with this matzoh ball was that it really needed salt. Eating a spoonful of matzoh with the soup helped, but once I swallowed the soup and was left with chewing the matzoh, it quickly became apparent that it needed some serious help.
Oddly, the server also brought saltine crackers to the table for my soup:
Which, given the size of the matzoh ball and the fact that the soup was seasoned perfectly, was a curious addition to the soup service.
After I finished my soup, my sandwich platter arrived a few minutes later. I had decided to order the patty melt:
All sandwiches come with potato chips and a pickle spear, unless you want to pay extra for a different side item. I chose just to stick with the potato chips. The chips and pickle spear were pretty much run of the mill, so there aren't any surprises there. The patty melt, which I ordered medium, came out something more like this:
While the burger was cooked closer to somewhere between medium well and well, it was still juicy, which was most appreciated. The meat was seasoned properly, but ha an odd sort of "spongy" texture to it, like it had been compressed too much before cooking. The two cheeses, American and Provolone, were nicely melted and added a definite creaminess to each bite. Unfortunately, the onions weren't grilled quite long enough and had a sort of raw bite to them. The rye bread, however, was nicely buttered and grilled. Still, even with the shortcomings I mentioned, I managed to finish my sandwich and almost all of my potato chips. Overall, I'd say that this was about an average version of this burger classic.
There were a few misses today at Eddy's new location in Stow, but overall I had a positive experience. Having now experienced both Eddy's locations, if I had my choice, I still think I'd prefer the original in Cuyahoga Falls because of the ambiance. If you happen to be closer to the location in Stow, at least there isn't a reason to drive further to experience the food that Eddy's has to offer. The menu has lots of choice, the prices are reasonable, and the food for the most part is pretty good. Definitely check Eddy's out if you have a chance.
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