Waffle House!

Well, we arrived in Florida in one piece, no thanks to our shuttle car driver and his 2fast2furious skills.  A quick search on our phone revealed that a Waffle House was just .3 miles from our lovely (cough) resort.  We stayed at the Bilmar Beach Resort in Treasure Island.  Sounds like a place full of magic and wonder, streets lined with gold.  Really, it's an anemic beach town with hotels designed after the 70's Las Vegas strip.  But, it has a Waffle House.


The Waffle House nearest my house is 200 miles south, in St. Charles, Mo.  The last time I ate at one was about 10 years ago in Phoenix, AZ.  It was a deliciously memorable experience I was more than happy to relive in FL.













The chain began in 1955 in a suburb of Atlanta.  A Toddle House manager and his neighbor decided to open a 24-hour restaurant with an emphasis on friendly customer service.  They grew to 4 restaurants and in the 60s, saw a lot of growth along highways and interstates.  Obviously they are known for their waffles (they serve 145 per minute) and breakfast foods, but their menu includes many lunch staples as well.
 
The menu can be viewed HERE

Pretty much every Waffle House looks the same.  They have the counter with an open kitchen so you can watch the workers sweat into the waffle irons.  You can also hear them yell out their diner lingo and bitch at each other.  We actually visited twice during our stay due to the lack of clean and inviting dining options in the area.  And due to our gluttonous desire for waffles.

The first trip, I ordered the ridiculously large All-Star Special.  It featured a waffle, hashbrowns, eggs, toast, and ham.  I opted for a strawberry waffle which the waitress dutifully admitted was infused with artificial strawberry flavoring.  No matter.  It had an essence of Frankenberry that took me back to my childhood.

Hashbrowns were greasy, eggs were greasy, ham was greasy.  Not complaining, just stating the facts.  I did, however, blot my eggs a little bit before I dug in and punctured the yolk.

On our second visit, I was feeling slighty more health conscious, so I ordered scrambled egg whites and chicken breast. Again, I blotted the chicken which was dewy with griddle oils.

 Richie ordered over-easy eggs, toast, a plain waffle, and hashbrowns "all-the-way."  they have many different disgustingly rich options for decorating your hash, and all-the-way includes, well, all of them.  Don't be deceived by the photo, under the  exorbitant amount of breakfast gravy and the crunchy top stratus mingled many mushrooms, tomatoes, onions, ham, and cheeses.


Both of our waffles were cooked impeccably, with nary a burnt crust or undercooked bite.







Round two:  Chili cheese omelet and hashbrowns all-the-way. He obviously likes the hashbrowns.  

I might not be so enthused on Waffle House's greasy selections if I had easier access to one, but I thoroughly enjoyed my meals.  It's a fun change of pace from the Midwest's Village Inns and IHOPs.  Plus, the waffles, though made in what looked to be a standard waffle maker, were pretty much perfect.


Oh Waffle House, I hope to rendezvous again.  Until then, we shall lust for you from afar.

Happy Joe's Pizza

Happy Joe's is such an institution in the Q-C, one that I have grown up with, that it seems silly to even write about it. The pizza chain was started in 1972 by "Happy" Joe Whitty. I have enjoyed many birthday parties at various locations and always happily ate my Little Joe and free Birthday sundae.
















Through the years, I have grown up with Taco pizza, which is, supposedly, the original. They use their thin, slightly crispy crust and coat it with a layer of refried beans. Taco seasoned beef and sausage is scattered on top, blanketed with cheese, and decorated with a green and red confetti of lettuce and tomatoes. The best part, in my opinion, is the crunchy top layer of broken taco flavored tortilla chips.

Now my true favorite from HJ's is the Happy Joe's Special. The Special is dotted with small chunks of Canadian bacon and camouflaged in a layer of sauerkraut. I don't even like sauerkraut, but it seems to complement the sweet pizza sauce and salty ham.

 Crispy, yet chewy crust






However, dear Richie doesn't seem to be a fan of pizza that does not include pepperonis. So last night, I ordered a pepperoni pie to satiate him. Their pepperoni pizza always includes an ample amount of the greasy meat.

I also really enjoy their cheese blend. If you look closely, you can see the beautiful meshing of yellow and white cheeses.

Happy Joe's pizza is slightly addicting. I can be only marginally hungry, yet still inhale 3-4 slices. I think it has something to do with the amount of sugar in their sweet sauce.

I don't think Richie is as big a fan as I. Perhaps the sauce is too sweet for his sour attitude? Irregardless, I will order HJ again. But I recommend a visit to a restaurant for their bountiful buffet or for a low-key birthday party.

Jimmy's Pancake House

The best meal of the day, by far, is breakfast.  The food is rich, heavy, and full of added sugars, but you have the whole day to work it off.  Anytime I hear of a place that serves breakfast all day, I begin to salivate and daydream of eggs, crispy bacon, and syrup drenched pancakes.  Obviously a place named Jimmy's Pancake House really got my engine running as I envisioned a flapjack heaven run by a friendly, slightly overweight guy in a paper hat.

I finally got to see what it was really like after a late morning doctor's appointment and ultrasound where I discovered that  the baby girl in my belly was craving a greasy mess.  So we headed into Bettendorf and found the small cafe on 18th street.


Jimmy's is very clean and very green inside. Like, literally, bright green.   We found an empty table and received prompt drink service. The waitresses seemed to know all of the other patrons. Pretty soon, they'll be yelling RICHIE! when we walk in and a witty exchange about HT customers will ensue.

The majority of Jimmy's menu is breakfast. That's what I like to see. At a pancake house, you most definitely want to try the pancakes, even if they make your stomach swell and arms itch. So I ordered poached eggs with ham, hashbrowns and blueberry pancakes.

Can't really complain or rave about the eggs. They always taste the same. The ham was thick cut and lightly fried. Hashbrowns were plentiful, light, and fluffy. They were a departure from the usual diner style nests of grease. However, I prefer the crispy greasy potato piles.

Richie went all out with a Mexican skillet. Covered with scrambled eggs, the skillet smuggled in chorizo, onions, peppers, salsa, and hashbrowns. Based on his empty plate,I'm going to guess that he enjoyed the spicy breakfast explosion. But no worries, he left room for the mini mound of pancakes and syrup.

So what about the piece de resistance, pancakes?! I would deem Jimmy's Pancake House to be worthy of their name. The flapjacks were classic beige cushions with a slight sweetness from a dusting of powdered sugar. Mine were delicately dotted with an ample amount of fresh tart blueberries. We both flooded our plates with maple syrup, though they may have offered other flavors, I was too enamored to ask.

The pancakes were the perfect shade of golden brown, and the texture was delicate and spongy. Pretty much what God's pancakes would taste like in heaven.

In a few years, the griddle will be nice and broken in and Jimmy's will get that homey coffee smell ingrained in the walls.  Then it will become an official greasy joint.  For now, it is a pleasant cafe with hearty breakfasts and fresh lunches.  But be prepared to wait for a table!

La Rancherita

The Quad Cities has a fairly large Hispanic population, and many restaurants claim to serve authentic Mexican food, but who really knows? Well, La Rancherita certainly backs up their claim. The owners hail from San Jose de Gracia, Mexico. They opened their restaurant in Rock Island (4118 14th Ave) in 2004 with a goal of serving families hearty food at a reasonable price.


La Rancherita is open for all 3 meals, but the boys chose to stop by for lunch.


Like most Mexican restaurants, service was prompt and polite. La Rancherita certainly doesn't look like a typical sombrero-on the-wall Mexican restaurant. They really do try to make it a family-friendly experience by providing ample seating.

 
 Of course, each meal begins with a bottomless supply of chips and salsa. Their salsa is actually a chunky, spicy, pico de gallo.  Has a nice kick to it that will clear out your sinuses.


Though tempted to order Lengua- tongue, Richie went for a sure to please, gut-busting burrito. 














The burrito was stuffed full of chorizo, lettuce tomato, onion, and cheese and wrapped tighter than a tick.














The other guys ordered a torta, similar to our American sandwich, and soft shell tacos.  The torta was a rainbow of colors and flavors consisting of carne asada, avocado, sour cream, beans, lettuce, tomato, and cheese.













Dan did double duty on chicken and steak tacos, a mountain of meat with a cheese covered peek of freshly grated cheese.













According to my memories of high school Spanish, La Rancherita means, the little ranch. And this little ranch is well worth visiting.  Check out the prices on the menu...

Muy impresionante!  Visita La Rancherita, ahora! 

Five Guys Burgers and Fries

Five Guys Burgers and Fries is well-known chain throughout a good portion of the country. The couple who began the restaurant in 1986 had 4 sons and soon added a fifth, hence the name, Five Guys. It began in Virginia and soon expanded to locations around the D.C. area, garnering a cult following. Franchising soon followed, and Five Guys can now be found in 40 states. Of course Iowans are about 5 yrs behind, so we don't have one...yet. It is, however, getting closer.


Being foodies...well more like, 'fast foodies,' both of us had heard of Five Guys a while ago and even ate a similar restaurant called Meatheads in Schaumburg. During a trip to Peoria we discovered an empty store space with signs in the windows proclaiming the impending opening of Five Guys. A couple months later, Richie was able to make the trek to Peoria to try it out, but I could not. :(


There are few unique attributes of Five Guys. The menu is deceptively simple, serving just burgers, fries, hot dogs, and Cokes. However, they claim that their burgers can be served in 250,000 different ways.
Their beef is never frozen- in fact, stores do not have freezers. They do have coolers to keep the meat fresh. Lastly, they use peanut oil, so everything is trans-fat free. I'm sure that was on Richie's mind when he ordered.



The interior of the restaurant is very clean and open. Customers order at a counter and can watch the cooks perform in their open kitchen. When your number is called, bounce up with anticipation and try not to drool on yourself as you pick up your food.



Hungry diners can choose their own unique combination of toppings and sauces.




Fries are fresh cut and can be salted or seasoned cajun-style.

Richie's double burger was overflowing with cheese, bacon, mushrooms, mayo, and bbq sauce. The burger was well done but still juicy and flavorful.


Fries are served in ample amounts and Richie raved about the Cajun seasonings.



Check out these thick potato fingers.


Five Guys does it right, by focusing on making quality food, rather than a variety of food. Of course when you do this, you can't please everyone...no salads or chicken on the menu, so leave your skinny bitches at home.

Blue Cat Brew Pub

In the mood for a hearty meal, we decided to cross the bridge and roll into the District of Rock Island. Not being an obnoxious alcoholic who rents a party bus for every birthday, I had only been to the District once before, to see Everclear play. No one can fault me for that.

Although we weren't entirely sure of our final destination, I did have the Blue Cat in mind as a possible Greasy Joint. I parked in the first lot I found, and lo and behold, it was right across the street from Blue Cat. The air smelled of seafood, not appealing to me, but still 10x better than it would smell 4 hours later when vomit and smoke would float down the streets.

The restaurant and brewery opened in 1994, just 2 years after the District was conceived. They filled a vacant space in an older two story building on 18th street. There are two levels to the building, we were escorted upstairs to a small dining area with cozy booths. The atmosphere was dark, but not dingy. Candles adorned each table, providing a light glow around the room.



Our waiter served us right away and handed us menus that were surprisingly large and diverse. This isn't typical bar food. It's "fancified." The menu has salads, seafood, barbeque, dinners, sandwiches, burgers, and pasta. It also includes many of their handcrafted ales, some of which rotate throughout the year, or are seasonal only. I'm not going to pretend to know anything about beer, so here's a link to more info.

After much consideration and internal debate, I ordered a Hawaiian-style chicken breast sandwich with a side of beans and rice. Richie went for some 'que, and ordered the beef brisket with mashed potatoes. I couldn't resist adding an order of pub fries fused together with gooey cheese.

Our fries came out quickly, hot and smelling of decadent bacon, which was precariously chopped and sprinkled on top. So we overindulged on our appetizer, leaving little room for our entrees. No bother. Richie made room and I got a box to go.

Both our orders were slathered in barbecue, but mine was a teriyaki flavor, very light and sweet. It was a perfect complement to the grilled pineapple.

His brisket was engulfed in a viscous black sauce with a molasses flavor. The meat was slightly chewy, not quite as melt-in-your-mouth as one would receive from an actual barbeque joint.


The beans and rice had nice kick to them, both of us enjoyed the flavor. Richie's potatoes were a nice texture, but tasted overwhelmingly of butter. Though his plate was left without a crumb, Richie did proclaim that he should have ordered a burger. I was pleased with my picks, particularly the pub fries.

I think we will make a return trip in the future and try something new. Definitely an ideal option for alcohol afficianados looking for a classy place to dine and drink.

Short's Burger and Shine

Short's Burger and Shine opened in 2008, however, it's history began in 1920. That's when H.D. Short opened his shoe shine in that location. As the menu explains, for over 50 years, Short ran a successful shoe shine business. The current owners of the bar and grill got permission from the family to name the business in his honor.






















Though dark and narrow like most other Iowa City bars, Shorty's has a classy feel to it. The booths and bar are dark wood and the bare brick gives it a charming antique-y feel. We came in around 1 p.m. and were able to score a roomy booth.


































Short's is all about serving local foods. The beef is bred in Columbus Junction and prepared in Riverside. (For vegetarians- The cows live blissfully ignorant lives in Columbus Junction until they're murdered in Riverside). They don't mention the chickens' origins or where the black beans are cruelly harvested for their veggie burgers. Whole potatoes are slaughtered daily for fries.
















The service was fast and friendly. Each item on the menu was named after a county (chicken), city (burgers), or junction (black bean burger) in Iowa. The burger creations were truly spectacular and we spent a good deal of time just reading through the menu like it was a smutty romance novel.





















Eventually, we did have to wipe our chins of drool and choose just one. Richie, of course chose a big ass burger, the Dundee, and I chose a chicken sandwich, the Dickinson, hold the mayo.





















The Dundee is probably the most indulgent burger on the menu. All burgers are cooked medium well, and this one was saddled with sauteed mushrooms, thick cut bacon, garlic aioli, fried egg, and golden American cheese.



































The Dickinson is a spiced blackened chicken breast with rich provolone cheese and crispy slabs of bacon. It's normally served with a slather of chipotle mayo.

















The fries were abundant piles of pretty dark golden sticks. They were well seasoned and slightly soggy from grease. Though I'm not fond of fried foods, I found myself slathering these in ketchup and shoving fistfuls in my mouth.

Richie used the famous Short's Sauce on his fries. The sauce is a vinegar base mixed with pepper and tomato paste. Definitely kicks those fries up a notch.

















Both of us left quite content and full to the brim. Even the buns were tasty, very soft and filling. It feels good supporting a local business that, in turn, supports local farmers and grocers. Even better when the food is best we've had all year.