One Burger To Rule Them All

I knew that when my good friends, let's call them Debbie and Scott, returned from their overseas adventures, they would be eager to try out Ohio's only certified green restaurant, the Greenhouse Tavern. They had eagerly been tracking the progress of the construction of the restaurant for a while and this would be the first opportunity for them to try it out with a large group of friends and family. Debbie and I met up first at the Velvet Tango Room for a couple of refreshing cocktails and then headed over to the restaurant to meet up with all of our friends.

In my previous post on the Greenhouse Tavern, I was amazed by all of the food. The Ohio beef burger, however, absolutely astounded me. I have had plenty of excellent juicy burgers in my time, but that burger went above and beyond. It was simply, bar none, the best burger I have ever eaten. Many of my fellow Akronites took little time to say, "Whoa!" What about Louie's, they cried? What about Swensons, they cried? So, as the day for our visit approached, I was determined to once again vet the burger credentials at the Greenhouse Tavern and see if it still could cut the mustard now that I've eaten examples from the other eateries in question.

Our dinner began with a selection from the wine list. Lately I've been on a mild red kick. Nothing too assertive, but still with a lovely berry nose. Today I chose a glass of the 2007 La Grange de Piaugier syrah:


An excellent selection, this paired well with nearly every course except for the oysters I shared with Debbie. More on that later.

First to come to the table was the bread service. In the two times I have now come to the Greenhouse Tavern, the bread has always been outstanding. This time the bread had been lightly toasted and served with pork rillette. The last time I went it was duck rillette.


This is essentially pork that has been cooked low and slow until completely tender. It is then shredded and then additional fat (either pork fat or butter) is mixed in until the mixture is essentially "spreadable". The pork rillette they served today was absolutely delicious and was a great pairing with the bread.

Knowing that I was with my foodie friends, I decided to let them take care of ordering a round of appetizers. I went to the restroom to freshen up a bit and when I returned, plates just started appearing at the table. First up came the organic American prosciutto over grilled bread:


In much the same way that the fattiness of the pork rillette complimented the grilled bread in the previous course, the prosciutto added a lovely salty, fatty flavor to this bread as well. It amazes me how you can get two completely separate but similar flavors by these different preparations.

Next up are the French breakfast radishes:


The thing about this dish that surprised me the first time I had it and was reminded when I tried it again is how the simple preparation of the radish layered with butter and finished with salt can be such a wonderful combination. Because of how mild the radishes are, none of the components compete to be the dominant flavor profile. So you end up with the mildness and crunch from the radishes, the creaminess from the butter, and the bit of crunchiness and seasoning from the salt. A truly tasty dish.

Additional plates of food continued to appear and I finally managed to get a shot of my plate once I got a little bit of everything:


At 1 o'clock are the breakfast radishes. At 4 o'clock is the American prosciutto. At 8 o'clock are the warmed olives and ramps. I love really good olives and these were a shining example. Serving warmed olives seems to be a trend lately in restaurants; they are served as an appetizer and I find that I like them this way. It brings forth more of the fruit of the olive rather than just focusing on their saltiness. Finally, at the 11 o'clock position is a piece of bread that has the fromage blanc, or Farmer's Cheese, layered on it. Made fresh with cow's milk, this also had pickled thyme and olive oil added to it. Need I say that this was good? Well, I'll say it anyway. This was good. The herbal notes of the thyme added a wonderful earthiness to the cheese.

Thinking our appetizers were done, I was happy to see it wasn't when our next one arrived, chicken wings with roasted jalapenos, scallions, and garlic:


I'm totally a sucker for a chicken wing, even the bad ones. But these were a perfect example of a chicken wing done right. The skin was crisp and delicious, the meat inside was tender and simply falling off the bone and the seasoning was perfect. The roasted jalapenos had given up most of their heat and simply added a lovely fruity flavor along with the sharpness of the scallions and the garlic. I was happy to eat the two on my plate, but my friend Scott loved these so much that he ordered an entire bowl for himself in lieu of an entree.

When my friend Debbie saw that the menu offered Fanny Bay oysters with Meyer lemon mignonette and horseradish vodka, she became just giddy with delight. She and I agreed to split an order:


Here are my three:


I don't eat raw oysters all that often. It's just not something that I normally crave. But every now and again, the opportunity will come up for me to try them and I'm so glad I tried them today. They were incredibly fresh and smelled sweetly of the sea. The Meyer lemon mignonette succeeded in enhancing the fresh briny flavor of the oysters without overpowering them. But what really put this dish over the top was the horseradish infused vodka. Just a little sip of the vodka with each oyster took an already excellent dish and elevated it to a higher level. The vodka flavor disappeared and all you were left with was the ultra clean horseradish flavor and bite. A perfect pairing, if you ask me. Debbie was equally impressed with this dish and she is a stickler for freshness when it comes to seafood.

In what can only be classified as serendipity, Debbie and I hatched a plan so that we'd both be able to try the Ohio beef burger and another entree. She would order the burger, I would order a different entree, then we'd split both and share. Perfect! Another opportunity to try the burger and a different entree all at the same time.

I decided to go with a new addition to the menu, the spring pasta:


That's a poached egg on top of the pasta. Once cut open, the lovely yellow yolk spread throughout the dish:


This dish contained homemade pasta, more of the delicious pork rillette, carrots, celery, fresh porcini and French trumpet mushrooms and of course that lovely egg. To borrow a phrase from Steve Martin, this dish was simply marvelous. I can see why they called it a "spring" pasta; the availability of the mushrooms used in the dish are only available right now. However, this was also a very rich dish. Everyone who tasted it immediately felt it was more of a fall or winter dish. Nomenclature issues aside, the flavor and texture of all of the ingredients was wonderful and it was seasoned perfectly.

Debbie decided to order her burger medium rare. At any other restaurant I would order it medium well to avoid any bacterial issues. But the last time I was here I ordered it medium and was quite pleased, and I normally order my steaks medium rare, so I didn't have a problem with this.

Here is a shot of Debbie's burger and rosemary pommes frites:


And a shot of my half:


Alright, moment of truth time. Would this burger take me back to the last time I had this? Would this still be the king of all other burgers? In one word? Yes. In two words? Hell, yes!

The burger comes simply adorned with a slice of roasted tomato and Raclette cheese. The bun has been buttered and grilled. Additional condiments are available, but they are completely unnecessary. In fact, I think they would detract from this most perfect burger. Honestly, I feel almost shameful eating this burger because you want to eat the entire burger in one bite and at the same time slowly nibble so as to prolong the experience. Eminently juicy and seasoned to perfection, this truly is burger nirvana for me. If it were legal in the state of Ohio to marry a burger, I'd be engaged at this very moment. And I would have no problem giving up all other burgers (even a Galley Boy) if I could only have this burger for the rest of my life. It is simply that good.

For dessert, I decided to try some of Jeni's homemade ice cream. Jeni's is a small shop out of Columbus that turns out small batches of very unique flavors. Tonight's offering was Gravelly Road:


And a shot of the ice cream:


Gravelly Road consists of salted caramel ice cream that has been studded with smoked almonds. Clearly an adult version of Rocky Road, this ice cream was extra rich and creamy and the salted caramel and smoked almonds worked well together. And while you don't need a huge scoop of the ice cream to enjoy it, the tiny spoon they serve it with just seems out of place and a bit too much of an affectation. A regular spoon would be just fine, thank you.

Served with the Gravelly Road were two homemade gingerbread cookies:


Sprinkled with a bit of coarse sugar, these were a nice foil to the richness of the ice cream. They had a nice blend of ginger, cinnamon, clove, and nutmeg. Assertive without being overly so. The ice cream was definitely the star of this dish and the gingerbread cookies were perfectly happy to play the supporting role.

Now as I'm sure you have probably picked up by now, gentle reader, this was a behemoth of a meal. We were at the restaurant for a good 2 1/2 to 3 hours. And we consumed vast quantities of both food and drink. When push came to shove and we finally settled the bill, my portion with one glass of wine came to only $50, including tax and tip! While I know that not everyone can afford $50 per person on a night out on the town, if you simplify the order to a shared appetizer and an entree apiece, a check for two people might only run you a total of $40-$50. Certainly doable as a once-in-a-while treat.

Happily, the Greenhouse Tavern was nearly packed during our visit. In these current economic times, it is important that we spend what precious dining dollars we have on places that offer up something unique and delicious and support our local farmers as well. For all of those Louie's and Swensons burger lovers out there, I challenge you to try the Ohio beef burger at the Greenhouse Tavern. It redefined what the ultimate burger was for me and I think it can do the same for you.

  

Cocktail Nirvana at the Velvet Tango Room

If someone had ever told me that my favorite cocktail would be a gin drink, I'd have called them insane. Growing up, I watched my grandfather make gin martinis at home and order them as a pre-dinner cocktail when going out. I would try them from time to time and could never understand why on earth anyone would subject themselves to the pine and juniper berry horror that those drinks offered.

Even more to the point, the notion of a "cocktail" just seemed so antiquated to me. None of my peers in college and beyond were interested in martinis except the kind which contain cranberry juice, Cointreau, or Godiva chocolate liqueur. Frankly, this whole "-tini" craze seemed nothing more than a dressing up of the much forgotten classic martini for the "white zinfandel" crowd. So it was with great surprise and interest that several of my foodie friends let me in on one of Cleveland's best kept secrets, the Velvet Tango Room.

I had long considered wine and food to be worthy of education and discernment. And with the advancement of the beer micro-breweries popping up throughout the country, even the lowly beer was now being elevated to a position of status and worth seeking out, even if one had to drive to find a distributor. With the introduction of the Velvet Tango Room, I had finally found a true edifice of higher learning to bring the art of the fine cocktail where it truly belongs: at equal footing with all other manner of fine food and drink.

Finding the Velvet Tango Room is the first trick. In the spirit of the 1920's speakeasies, the front of the building is quite unassuming:


Parking is on the street directly in front of the location or around the corner in a small lot.

Once inside, however, the old-world charm simply washes over you. The dark woods that make up the bar and console behind the counter just ooze with sophistication and class. The lighting in the bar is intimate, but warm enough that you can strike up a conversation with your neighbor at the bar without feeling like you are invading their privacy. On nights where there is live jazz music, the melodies waft through the air and mix in with the conversation to form a sort of symphonic etude that ebbs and falls as old friends reconnect and new friends are made.

I remember as a child whenever I would attend an important event, a symphony concert, a recital, a holiday dinner, I was always expected to dress up. It made the event even more special by visually reinforcing the importance. The Velvet Tango Room is just such an event. While good-condition jeans are allowed, the specialness of experiencing one of their cocktails makes me want to dress up. Even just a little bit. You're not going to find Rum Runners, Sex On the Beach, or that horrible abomination the Amaretto sour made with pre-made sweet and sour mix.

What you are going to find are carefully thought out, carefully measured, and artistically crafted cocktails that could withstand a challenge from any other bar in Cleveland. For that matter, outside of Cleveland. And you are going to find the most gracious staff, ready to welcome you and make you feel at ease while you are their guest. From my first visit to this current one, I have never met a bartending staff who works so diligently on making sure that everyone's visit is memorable and enjoyable.

When my friends finally got me in the door, I immediately started gravitating away from the gin drinks to the vodka drinks. After a little cajoling, I finally agreed to give one of their more recent additions to their menu a try. The moment I took a sip of my first Aviation:


I was hooked. This is a cocktail that is perfectly balanced. It is dry with a lovely note of citrus and has a wonderful cherry note to the nose. When I found out that this was a gin-based drink (no vodka in sight), I was flabbergasted. There was no pine taste. There was no juniper berry taste. It was smooth, delicious, and refreshing. It was only then that I began to understand that not all gins are created equal. And while some are better for martinis, others are more suited to a subtler use of their talents. While there are many cocktails I have fallen in love with at the Velvet Tango Room, the Aviation remains my favorite.

It became quite clear early on that the Velvet Tango Room is committed to making the best cocktail possible using only the freshest ingredients. When you walk in and sit down at the bar, the first thing you notice are the enormous platters of fresh lemons, limes, and oranges sitting at various stations. When you order an Amaretto Sour, fresh lemon juice is squeezed specifically for your drink. If your drink requires fresh lemon zest (as did my Aviation), it is removed only at the time it is required. This ensures that you get the maximum flavor from all the ingredients. The Velvet Tango Room also makes their own bitters, their own vermouth, and their own syrups (simple, ginger, and root beer) on a regular basis.

One of the great ideas that has been implemented by the owners and bartenders is the notion of the classic cocktail or a Tango version. For instance, my next drink, the Manhattan is classically made using vermouth. You can get it that way if you choose, or you can get this:


A "Tango" Manhattan using the house-made spiced wine reduction in place of the classic vermouth. I often prefer the "Tango" version of several of their cocktails as it adds a slight sweetness to an otherwise assertive drink. This Tango Manhattan was a perfect way to pay homage to my late grandfather who loved a well-made Manhattan. I don't know if I could've gotten him to change his spots over the original version, but it's nice to know that he could've enjoyed the classic version and I the nouveau one at the same time.

Finally, co-owner Paulius Nasvytis made up a batch of a new cocktail they had been perfecting, the Ginger Flyer:


With muddled ginger and lime, this was like a margherita laced with a ginger flavor grenade. The flavor of the ginger was immediate on the front of your palate and only when you swallowed did the gentle burning of the ginger reach the back of your throat. This was definitely a summer cocktail. The flavors were nicely balanced and really the only problem we kept having is that the muddled ginger kept getting stuck in the straws which prevented us from taking anything more than a small sip at a time. Which actually might be good since after a few of the Ginger Flyers, you might be better off grounded.

I will be the first to admit that these are not inexpensive cocktails. And if someone in your party just refuses to drink anything other than "lite" beer or "pink" wine, they may feel like a fish out of water. But for those who can already appreciate a fine cocktail and for those who want to learn what a fine cocktail is, I can think of no other place in the entire northeast Ohio area to pursue this endeavor than the Velvet Tango Room.

Kismet Is A Thing of Beauty

For all the twists and turns that life can bring, sometimes every once in a while, it will put you in the right place at the right time. Tonight was just such an example.

I had originally intended to drive down to Wooster tonight to eat at the much-praised South Market Bistro. Not having made reservations, I called about thirty minutes before they officially opened to see if this would be an issue. It turns out that normally showing up at 5 or 5:15 PM would've been completely fine. However, the entire restaurant had been taken over for an event tonight and it was not open to the public. Needless to say, I'm glad I called first.

Finding myself over in the Fairlawn area and considering my dinner options, I decided to give an old standby another go after a decade. Literally, ten years. The last time I had eaten at Vaccaro's Trattoria was back in 1999 right before I left for Boston. My memories of Vaccaro's were not unpleasant; in fact I considered their cuisine a step up from a place like Parasson's. It was the kind of place one would go if you were on a date and wanted a nice Italian meal. I'm not sure why I haven't been back since I returned to Akron in late 2004, but I can assure you, gentle reader, that I intend to rectify that situation whole-heartedly.

When I walked in, I did notice a few cosmetic changes: a separate room for parties and a curtained area for a smaller party in the main dining room. Other than that, it felt like the same old Vaccaro's. Until I sat down. The first thing I noticed was that every linen-lined table had a very elegant accompaniment of linen napkins, bread plates, silverware, wine goblets, and a water glass. OK, I thought to myself, this is definitely a step up from what I remember. My server brought out both the wine menu and dinner menu and I started to look through them. As is often the case, first impressions are the most important.

The wine menu was impressive. It was at the same time very thorough and very accessible. They have numerous reds and whites by the glass and range in price from $6 - $15 per glass, with most being at or below $10. The by-the-bottle list covers several additional pages and most bottles run anywhere from $20 up to about $150. They do save the bottom half of the last page of the menu for their "reserve" selections. These are definitely pricier, but with the pedigrees of these wines, Vacarro's is charging an appropriate amount.

I then took a look at the dinner menu. What impressed me the most was how elegantly simple the menu was. Simple not in a negative way; simple in that you had a two page menu that covered all of the basics and offered both old-world Italian fare and new-world concepts based on old classics. The menu made it quite clear that the focus at Vaccaro's has become all about homemade, locally sourced products that are being transformed into the most wonderful food for its customers.

I would be doing a disservice to my readers out there if I didn't also point out that the price point for many of the menu items has jumped from my last visit. That being said, you can still get a plate of homemade pasta with your choice of about six various homemade sauces for $14. So, even the budget conscious can have a great meal and not break the bank.

Here are some photos of the dinner menu as well as an insert that was in the front of my menu:




If you'll notice on the bottom of the second photo, there are two additional dining options now available at Vaccaro's. First, for a party of six or more guests, a traditional Italian feast is available, family style, for $25 per person. Second, which I was more excited to learn about, a Chef's Tasting menu was now available. Four courses paired with four wines for $40. When I saw this on the menu, I knew that this was the option I wanted tonight. Unfortunately, due to a little confusion in the kitchen, I was initially told that this was only available for two or more people at the table. It wasn't until after I had ordered and finished my main entree that my server explained that the chef was more than happy to do a tasting for one person. Personally I wasn't upset (you'll see why in a few more paragraphs), and I now have something to look forward to trying when I return.

Since I wasn't going with the Chef's Tasting menu, I decided to order a glass of wine from the wine menu. I selected a South African vintage, the Heartland Shiraz for $8.


This was a wonderful glass of wine, with notes of berries and cherry. It wasn't a particularly challenging wine and I thought it would go well with whatever I decided to order.

Next up came the bread service. I didn't think to ask if Vaccaro's makes their own breads, but the bread basket contained at least three different styles. Here is a shot of the basket:


And the Parmesan cheese, olive oil, and balsamic vinegar dip that was prepared tableside:


I thought about ordering an appetizer, but I hadn't walked into the restaurant truly famished. Instead I decided to stick with a salad and an entree. Looking over the tantalizing list of salads, one just lept off the menu at me: the strawberry rocket salad.


This mix of baby arugula, fresh strawberries, local Mackenzie Farms goat cheese, pine nuts and the most amazing lemon thyme vinaigrette was absolutely perfect. The salad was dressed with just the right amount of the vinaigrette; enough to coat the arugula, but not so much that there was even the smallest trace left on the bottom of the plate. The initial thought that ran through my head when I took my first bite was that someone had very carefully and thoughtfully put this salad together. It had an excellent balance to it, combining sweet, tang, crunch, and spice. I highly recommend this salad.

It was at this point in my meal that I realized that I had discovered a major find here in the Akron area. Every now and again, I will have an out-of-towner ask me where they should go for dinner after they've visited the Akron Museum / Zoo / Aero's Game. Up until now, the only place I could recommend based on their food and consistency had been The Vegiterranean. However, despite the level of vegan cuisine they do there, some people are just not into vegan food. What had been a decision to revisit Vaccaro's because I happened to be in the area had turned my memory of dinners past into a destination dining experience for people in all parts of northeast Ohio.

Back to the food. My entree came out next. While all of the menu items sounded good (as did the three daily specials), the one item that just sounded too good to pass up was the smoked pork loin. Here is my entree:


This is a smoked pork loin with roasted fingerling potatoes, a blackberry and orange compound butter and a gratin of broccoli and cauliflower.

Some closer-up shots:



Along with the compound butter, a balsamic reduction and chili oil also decorated the plate.

THIS. WAS. PHENOMENAL.

While the pork was perfectly cooked (medium) and smoked, it was when you paired it with a little bit of the compound butter and just a little bit of the chili oil that you had this wonderful explosion of flavor in your mouth. Sweet, smoky, spicy, tender. I simply could not believe that this was as good as it was. Remove one component from this dish and it just wouldn't have the same effect. The roasted fingerling potatoes were nicely roasted on the outside, perfectly creamy on the inside and had just the right amount of seasoning on them.

While I am normally not a real fan of cauliflower, the broccoli and cauliflower gratin was most impressively executed. It was creamy and cheesy on the inside and had a nicely browned layer of bread crumbs on top of the casserole. If I had to pick a way to eat cauliflower, this would be it.

I ate about half of my entree and asked my server to box the remaining portion. Honestly, I was quite full at this point. But when my server brought out the dessert menu for me to take a look at, I knew there would be something sweet in my future. Again, I was astonished at how creative and fresh the dessert menu choices were:


And while I admit, creme brulee is not so fresh or original, the rest of the menu sounded quite tempting. My server also told me that the homemade gelati for the day were chocolate espresso, brown sugar cinnamon, and peanut butter.

It was at this point that I broke character and made a small error in judgment. During the course of my meal, I knew that my server had seen me taking pictures of the food. Having just experienced that heavenly pork dish and hearing that they have homemade gelato, I gushed a little bit. I explained that while I'm not in anyone's employ critiquing food, I am just a humble food blogger who really loves finding restaurants such as Vaccaro's and making them available to people who might not otherwise know about them. Should I have waited until after my meal to reveal this? Yeah, probably. But, I encourage you to try their food and see if you wouldn't have broken rank, too.

After hearing that the gelati were available as a sampler trio, I knew that was what I had to have. However, looking over the menu, my heart also longed for the warm cinnamon sugared donuts. I mentioned this quandary to my server and as a result, I received the dessert I originally ordered:


As well as a sampler of the one I didn't:


I did pay for the trio of gelati (and at $6 was totally worth it); the warm donut sampler was complimentary.

Let's talk about the gelati first. From left to right are the chocolate espresso, brown sugar cinnamon, and peanut butter. My least favorite was the peanut butter. It wasn't bad per se, it just didn't blow me away. However, the other two were heaven on a spoon. The chocolate espresso was rich, sweet, and just a little bit bitter from the espresso. A perfect adult dessert. The brown sugar cinnamon had just the right level of sweetness and spice to it.

The warm donut was also fantastic. There is something about a freshly fried donut that is so intoxicating. And when paired with a chocolate sauce and blackberry coulis, you add additional levels of flavor to an already delicious treat. My advice is to go to Vaccaro's with a group and order one of everything so you can share. Your taste buds will thank you.

It was at this point in my meal that I had a surprise visitor, Executive Chef Mike Ferris. Although I guess I shouldn't have been too surprised given the fact that I had just revealed to my server that I was going to be writing about my experience at Vaccaro's on my publicly searchable Internet food blog. He introduced himself and I invited him to join me at my table where we proceeded to chat for a good fifteen to twenty minutes.

It seems that Chef Mike had started out as a line cook and worked his way up to Executive Chef over the course of his tenure there. He explained how he is trying to incorporate as much locally grown and locally sourced products as he can, going so far as to work with local farms to grow exactly the kind of produce and herbs he needs and working with a local lamb farmer to raise a herd specifically for the restaurant. And while he recognizes that some of the customers who come to Vaccaro's are looking to try the nouveau style Italian fare that is on the menu, he knows that there are still a loyal fanbase out there that enjoy nothing more than a nice plate of homemade pasta, red sauce, and fennel sausage.

As I sat there and ate my dessert, Mike brought over his laptop and showed me a pictorial slide show of food he had done at the restaurant for their monthly wine dinners. Vaccaro's tries to feature vintners and vineyards that are unusual in some aspect. Either the wines are unknown in this part of Ohio or the viticulture is a unique style, perhaps organically grown. Chef Mike gets a list of tasting notes from the purveyor and then works to create a multi-course tasting menu to pair with each wine. Wine dinners are usually done during the middle of the week (Tuesday or Wednesday). I asked him how much the price varies from one dinner to the next and he replied with something akin to, "None. The tastings are always $50 per person." Which, I have to admit, is an excellent deal.

I left Vaccaro's feeling completely sated. My stomach was happy, my mouth was happy, and my mind was happy.

Over the last three years, my newly acquired Cleveland friends have introduced me to some of the most stellar chefs and restaurants. Dominic Cerino at Carrie Cerino's. Michael Symon at Lola and Lolita. Jonathon Sawyer at Bar Cento and The Greenhouse Tavern. Doug Katz at Fire. I think it only fair that I am finally able to give back to my friends a newly added chef to that list: Mike Ferris at Vaccaro's Trattoria in Fairlawn, Ohio.

A Not-So-Traditional Patty Melt

T Meldrum's was a suggestion from a previous Massillon resident who grew up eating at this restaurant. It is located at 2144 Wales Road NE, Massillon, Ohio 44646 and can be reached at (330) 833-4729. There is no website currently at this time.

After listening to him talk about his experiences at the restaurant, I decided to leave work a little early and give T Meldrum's a try. They are open for breakfast, lunch, and dinner, but do be aware that they close at 8 pm, so there won't be any late night runs for a burger or a malted. As you travel north on Wales Rd, as soon as you pass Hills and Dales Road, you will see this sign on your right:


The building sits in the middle of a parking lot for a larger strip retail outlet. It's hard to tell from the outside, but once inside, it looks as if the original T Meldrum's was added onto over the years as there are distinctive sections to the restaurant. Here is a photo of the exterior of the restaurant:


Once inside and seated, I got down to business of perusing the menu:


And a shot of the inside of the menu. Note the message to the customers:


And a shot of the condiment tray at the end of every table:


The food at T Meldrum's is based on pretty traditional diner fare. However, after looking at the menu, I noticed that they do their own twist on the classics. What finally convinced me to give them a try in the first place is when my friend said that they offered a really great Patty Melt. I am such a sucker for a really good Patty Melt. The combination of the juicy burger, the crispy rye bread and the grilled sweet onions is just something I crave every now and again. The best Patty Melt I've ever had is at Mary Kelley's in Dublin, Ohio, and it is the standard against which I compare all others.

T Meldrum's version is actually a "Sisco" Patty Melt. It is served on grilled sourdough bread and offered with not only grilled onions, but also grilled green and banana peppers. I decided to go with that. Here is a shot of my sandwich when it arrived at my table:


And a shot from the side showing the layers:


This was an excellent sandwich. I opted to go with the 1/3 pound burger instead of the 1/2. This made the burger not quite as juicy as I normally like it, but between the two kinds of cheese and the grilled vegetables, the sandwich as a whole worked nicely together. The big surprise to me was the grilled banana peppers. They added a nice acidity which helped to cut some of the fat of the sandwich and grilling them first helped to tame some of their heat. I definitely recommend including those on your sandwich.

I decided to upgrade my sandwich to a platter for a couple of dollars more. This gave me my choice of two sides. My first side was the Macaroni and Cheese casserole:


This definitely had a homemade feel to it. It was nice and cheesy but wasn't overly so. It had that "baked" look to it; somewhat dry from the heat of the oven without being too dessicated. It wasn't the best mac and cheese I've ever had, but given the location I was eating in, it was certainly acceptable.

They did offer fresh cut fries, but instead I opted to go with the home fries. The difference? Home fries are essentially another name for hash browns. Here is T Meldrum's version:


These were okay, but definitely not nearly as good as the hash browns I had at Wally Waffle. Having worked at Bob Evan's my senior year as a short order cook, I know good hash browns. These were just a bit overcooked. And unfortunately, the seasoning was off just a bit as well. A little ketchup corrected that problem as well as added a nice acidity.

Overall, I enjoyed my meal at T Meldrum's. The Patty Melt was good, but definitely didn't blow my mind. If I were to order it again, I'd definitely get the 1/2 pound burger instead. I think it would end up being juicier. I'd stick with the Macaroni and Cheese casserole as my side again and perhaps order something other than the home fries. The menu is quite large and you could return many times without ordering the same thing twice.