All entrees come with prefab house salad with Italian dressing and lots of grated parmesan and and prefab half a baked potato scooped out and stuffed with bacon, sour cream, chives and topped with melted cheddar. If you want a different dressing or you don't want melted cheddar on your potato, you're out of luck.
I enjoyed looking at the sunset through the big glass windows, and the service was good, and the house salad was to my taste, so it wasn't a total loss.
I ordered catfish since I love catfish, and it was nicely fried, but after biting through the crisp breading was surprised to find that it was previously frozen and thawed, with a mushy texture. My cup of gumbo had lots of shrimp and half a dozen oysters, but they weren't very good oysters, and the roux was gummy.
One of my companions had a steak, which was about 1/3 fat, one huge lump measuring about 3 inches by 4 inches. He said it was well cooked otherwise.
And the other companion had charbroiled chicken and fettucini with "Alfredo sauce" -- is there anything good to say about "Alfredo sauce"? Am I being too picky? What's wrong with fettucini Alfredo? You start with hot fettucini, which you dress with fresh cream and grated parmegianno reggiano, and whatever seasonings you like, and they melt and blend and soak into the pasta. This is not what you get when you order fettucini with Alfredo sauce, which is simply poured onto the fettucini, and slides right off. Thickened with flour, not "nasty" fresh cream with all that "nasty" butterfat!
The place is the size of a barn inside, with low ceilings that cause sound to bounce around alarmingly.
I don't usually pan restaurants but felt like making an exception for this one.
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