Restaurant Reviews

"All of Flips burgers are made with USDA choice chuck, ground fresh in house daily and served with lettuce, tomato, onions and pickles and your choice of hand cut fries or potato chips. Breads are baked fresh daily with choice of white or wheat." Flips Famous Big Cheesy: They call it “the classic with American cheese,” but it’s a little more than that, size-wise; And my idea of the classic burger is a meat patty between two buns. Here, we have a HUGE patty with 3 slices of American cheese, lettuce, tomatoes, red onions, and pickles. Not exactly classic in the traditional sense, but it’s definitely your standard restaurant-style cheeseburger. And as with the last visit, I must compliment them on their freshly baked buns. This, in my opinion, is the highlight of the burger. Come hungry because you’re going to leave full. In fact, before I even started, I cut my burger and fries in half to take home. I’m almost afraid to ask how many calories it is. Rating: * * * *

"Home of the giant Connect 4 and lifesize Jenga, 24 beers on tap, huge patio, HD Sports, killer bar food, vintage arcade games, and skeeball." The food is nothing to scoff at, but the appeal of Barcadia is in their beer and nostalgic arcade games. Of course, the novelty sized Connect 4 and Jenga probably helps. There’s nothing like seeing a progressively drunk group of people try to carefully stack small logs in an increasingly unstable tower. The vintage games included such classics as Dig Dug, Q*Bert, Galaga, Ms. Pac-Man, Space Invader, TRON, and Moon Patrol to name a few. The fact that these games still take quarters reminded me of the good ole days of my childhood. Barcadia Burger: The novelty of this burger is how it was prepared. As an inside-out burger with the pepper jack cheese & roasted green chilies on the inside, it’s a relatively clean sandwich to eat. But, remove that from the equation, and you have nothing new. What did make it unique was that it had a nicely toasted jalapeño cheddar bun. With the side of potato wedges, I seriously had to put forth an effort to finish my plate. Rating: * * * *

California Burger: I’m not a huge fan of sourdough bread, mainly because I find it… sour. But, I do like trying new things, so I put my prejudices aside and ordered the California Burger. It was a good decision. The bread wasn’t too tart, so the rest of the burger tasted great. The avocado was fresh, but I don’t think avocado is something I want on my burgers in the future. I can see the appeal, but it isn’t my thing. The roasted green chilies and pepper jack cheese, on the other hand, is something I look forward to. A terrific burger, but I don’t think I can handle a half-pound patty like I could when I was younger. Rating: * * * * Pizookie Party Platter: Judging by the name and size, I assume this is a combination of pizza and cookie. With a dessert like this, who needs a cake for a birthday? The sweet and richness of this cookie can literally put you in a diabetic coma. We had 6 people try to put a dent in it, and I think we only took care of a third. It was a shame to see so much cookie go to waste. Rating: * * * *

"If you're looking for a true taste of Texas, come to The Ranch at Las Colinas - a restaurant rich in Texas tradition with a wildly contemporary side." 16 oz. Smoked Prime Rib: As the old saying goes, “Everything’s bigger in Texas.” And considering the focus here is Texas, they certainly make a big prime rib. What I love about this meal is the simplicity. There isn’t any unnecessary sauce, abundance in seasoning, or pointless garnish. Here we have quality meat and excellent preparation. The herb jus was enough to provide additional flavor but it didn’t mask the meat. The horseradish cream was there if you wanted it but easily ignored if you didn’t. And at 16 oz., it is adequate in satiating most hungers. Rating: * * * * ½ Goat Cheese Grits: I’ve had grits before but nothing like this; full of butter and plenty of goat cheese. I don’t know if grits are supposed to be healthy, but I have a feeling that health wasn’t a concern here. This is definitely something I want to try to make at home. Rating: * * * * ½

"Copeland's of New Orleans restaurants are committed to the concept that every dish and meal is true to the culinary traditions and heritage of New Orleans augmented by the gracious hospitality of the Copeland Family. Copeland's of New Orleans is more than a restaurant, it is the family's promise to provide you with the finest dining experience each and every visit." The [my] food was great, the service was terrible. It was a shame too because our server was nice. But a pleasing personality doesn’t make up for the food being over an hour late, registers being down, and absolutely no reparations offered by the establishment. Even when we politely informed them of our dissatisfaction of service, nothing was done to compensate the situation. What was suppose to be an hour long lunch ended up being over 2 ½ hours. We were lucky that the workday was slow. Service rating: * Catfish Acadiana: A wonderfully prepared catfish, fried but lightly battered. The crust was there but not a dominate factor. I especially loved the shrimp butter sauce. I was happy that they provided a biscuit so I could dip it in the residual sauce. The pieces of shrimp were a nice touch. Rating: * * * * Corn Macque Choux: A fancy way of saying spicy, sweet, creamed corn. I would characterize it more as seasoned than spicy, but I believe the intention is to give it a Louisiana theme. Either way, it was a unique side and an excellent choice. Rich & creamy and probably unhealthy. Rating: * * * ½ Roasted Pecan Cole Slaw: A decent coleslaw but nothing extraordinary. With a description of roasted pecan, you’d expect to have the pecan taste pop out at you. It was there, but you just had to look for it. It did well to provide an illusion of a vegetable side, but any nutritional value one would derive from veggies is lost once transformed into a coleslaw. Rating: * * *

"Our half pound fan favorites are made with fresh 100% USDA Angus beef, hand formed and cooked medium well or as requested served with crispy-thin or wedge-cut seasoned fries. Request a whole grain wheat bun at no charge." Crispy Jalapeño Burger: Was this a perfect burger? No, but it was darn close. If you’re going to eat a burger at BJ’s, bring your appetite. The burgers are so good that if you can’t finish them because you’re full, you still want to try and complete it. Don’t let the name fool you. "Jalapeño Burger" implies spicy, but I didn’t find the burger hot at all. With jalapeños, pepper jack cheese, and chipotle mayonnaise, you’d expect a little bit a zest in the bite; plenty of flavor, yes, but I don’t remember experiencing the spice. I requested medium rare, and they did a marvelous job of meeting my expectation. Usually, when I make the request at other restaurants they come back rare, and in a few cases, barely cooked. I got exactly what I wanted here. The center was pink but not too pink and the outer-layer bursting with flavor. As with burgers, fries make a great compliment side. And since this burger was so big, the wedge-cut fries seemed fitting. There isn’t anything unique about them, but my attention wasn’t on the fries. BJ’s make awesome burgers. Rating: * * * * ¾

"Cavalli pizza is wood-fired in a searing, 900-degree-oven -- just like the pizza in Naples, Italy, where they’ve been making perfect pizza for hundreds of years. If you want authentic, Neapolitan style pizza, you can go to Naples - or save an airline ticket and go to Cavalli. And don’t worry, after just one taste, you’ll know you can handle the heat." The New Haven: I don’t know if it was my fault for selecting a unique topping or maybe I really don’t like Cavalli’s style, but either case, this was not an enjoyable experience. I appreciate a good wood-fired pizza, but I also like my pizza NOT burnt on the bottom. At least 40% of a pizza is crust, and if that crust is ruined so is the pizza. This aberration of crust made it difficult to determine the quality of the toppings. They looked nice, but a meal that’s purely visual isn’t a meal; it’s decoration. Maybe clams and pizza don’t mix, and I probably would have replaced the cherry tomatoes with sun-dried. After eating this, I might have done better with the more traditional Americanized version of pizza. I liked that Cavalli’s is unique compared to the pop-up pizza chains. I just wish they took a little more care with my pizza. Rating: * * ½

"All of Flips burgers are made with USDA choice chuck, ground fresh in house daily and served with lettuce, tomato, onions and pickles and your choice of hand cut fries or potato chips. Breads are baked fresh daily with choice of white or wheat." Sam I Am: This is by no means a healthy burger. In fact, if you order this, kiss away all signs of your diet for the next week. BUT, it would be well worth it, for your taste buds will thank you. Bacon, eggs, cheese, and meat, how can you go wrong? Flips brags about their breads being baked fresh daily, and they have good reason to. The bun was noticeable fresh. There was nothing about this burger that I didn’t like, except maybe the level of residual oil on my fingers when I finished, but that should be expected. The onion rings were perfect too. They did not layer the onions with a coating of batter. It was thin enough where you get to experience the onion flavor without overdoing with the grease. If you’re okay with the guilt, get the burger. Rating: * * * * ½

Beef Tenderloin Tips: This was a very rich entree. I absolutely loved the beef tenderloin tips. And the port wine sauce went so well with it. In fact, the port wine sauce went well with everything. And here’s my issue with regards to this; as good as the sauce is, the portion of the tenderloins was completely shadowed by it. In fact, out of everything in this dish, the tenderloins were the smallest segment. It would have been more accurate to order it as the “Potato Ravioli” or “Portabella & Port Wine Soup.” That isn’t to say it wasn’t good because it was very good. But it seriously needed more meat and less sauce. After I was finished, there was enough sauce leftover to make another two plates. As mentioned before, the ravioli was delicious. It would have made a lovely dish by itself, but worked well as a companion component. I was impressed by the flavor but not by the overall balance of the dish. Rating: * * * ½ Blue Cheese Hash Browns: My meal already contained potatoes, so I probably should have thought it through before ordering the hash browns. I was just excited to see blue cheese as part of a side without being in a salad or as a dressing. Unfortunately, I don’t think they used enough blue cheese to make a difference, and considering how tart blue cheese is, that’s saying something. I literally had to take extra time to feel for the ingredient. It was there but barely. As far as hash browns go, these were okay, but I can get “okay” at the supermarket in the frozen food section. Rating: * * ½

"So much of our product is created from scratch. We make all our dips and sauces from fresh, local produce and ingredients. Our chicken product is certified farm fresh and our hamburger meat is 100% sirloin beef processed at a local meat processor and delivered daily. Our buns are delivered daily from a local bakery." Southwest Jalapeno Cheeseburger: A fine specimen of a burger, the Southwest Jalapeno Cheeseburger had the necessary requirements in size and flavor to satisfy your average craving. From the very first bite, you can tell that their statement regarding the quality of their ingredients is no boast; it’s fact. The patty was positively delicious, the bacon flavorful but not fatty, and the fried jalapenos were a nice touch. To be honest, I think the burger could use a little more fried jalapeno; enough where you could casually spill some onto the plate and have to eat a few by themselves. The fries were okay. They were thick enough to tell you were eating potato but thin enough to know you’re not eating a wedge. Nothing out of the ordinary, but I have a feeling you don’t go to Fat Daddy’s Burger House to admire the fries. A family friendly and helpful environment, but I wouldn’t go so far as to say healthy. The ingredients may be fresh, but this is still a burger joint and will lead to the same basic results. Fat Daddy's is a tasty place to eat, but be selective with your choices and mindful of your decisions. It is called "Fat Daddy's" for a reason. Rating: * * * * ½

In all honesty, we picked this placed based on the name. “Aw Shucks” sounded creative and cute for an oyster bar. Their style of maintaining orders is based entirely on the honor system. People at the table would say what they want, server would bring it out, and when it came time to pay, you showed up to the register and tell them what was ordered. But, nothing was kept track. A personal could literally order one thing and say another, and there would be no way to prove it. It just goes to show they have enough faith in their customers and believe them to be truthful. Summer Platter for Two: Maybe it was the day of the week or the month of the year, but the food was not very appetizing. In fact, it was bland and boring. How you make shrimp and crab taste bland, I’ll never know. They have a distinct flavor being boiled in normal water. You’d assume a restaurant adding seasoning would enhance upon that flavor. What makes this dish even more disappointing is that it came with corn, potatoes, and butter and there was still no improvement. Butter and crab naturally go together in a meal. However, the butter did nothing but add oil and fat, not flavor. I take some of this back. Not all of it was bland. The sausage was okay. But then again, the sausage was your typical store-bought, packaged product. All they really did was cut it and drop it in with the rest of the food. I should be giving Hillshire Farms, not Aw Shucks, credit for the sausage. Rating: * * Key Lime Pie: I was delighted that the key lime pie was so good considering the meal was so dreadful. In fact, we probably would have never tasted this pie if we didn’t order it first. Since it arrived ahead of everything, we were very optimistic of the meal. Clearly, they take more care in pie preparation than their platter. The crust was nice and crumbly but maintained its shape as it clung to the filling. The color was yellow, which indicated that no dye was used for a mock-lime appearance. The cream on top was a bit thick, but the overall pie portion was bigger than one normally expects from dessert orders. It just needed to be served slightly colder. Rating: * * * *

"Misto-Bistro won Best New American cuisine in DFW! We provide upscale dining at affordable prices. We feature a full bar, free Wi-Fi access, kid friendly menu available, party room available for groups up to 30, and reservations are available most nights. Gift cards are available in any amount. For lunch or dinner you may call ahead and pick up a to go order! Full service catering is available!" We found Misto Bistro as having a pleasant atmosphere and welcoming attitude. The employees were very friendly to us and had a family-like rapport with each other. I even had a chat with the executive chef while we waited for the rest of our party. She offered a lot of helpful advice with our food selection. And even though she thought everything thing was great, she did admit that there were certain items on a higher level of quality. The honesty of her answers really made me look forward to what this place had to offer. And on a side note, I thought the organization of their menu was particularly convenient. Instead of being grouped by types of food or dishes, it was arranged by price. If you had an idea of how much you wanted to spend, you knew exactly where to go. Petite house salad: I’m not really going to rate this one. It was a nice, light, side-salad to tide us over while we waited for the main course. Misto Red Fish: The chef recommended this, and I’m glad she did. The dish was almost perfect. The red fish was lightly crusted and not drenched in batter. When I order fish, I want to taste the fish, not the coating. The toasted almonds provided a unique crunch, an additional texture that you would otherwise not experience. The one thing I would [personally] change in the use of lemon. At certain spots, the fish was fine, but then there were areas where the lemon juice collected and sat. It didn’t ruin the fish, but it did make me feel like I was constantly eating two different extremes. The grilled asparagus was terrific. This should be used as the bar of how asparagus should be prepared. I liked the twice baked potato, but in essence, it’s mashed potatoes. If you like mashed potatoes, you’re going to like these. At $20, I think the portion should have been a tad more. Rating: * * * * ½

A wood fire rotisserie restaurant, Cowboy Chicken advertises that they "proudly serve fresh, natural & hormone free chicken." I found the place very cooperative when helping out first time customers. The cashier gave me time to look at the menu without hassling me and offered suggestions to some items that I might like. And although the place was inviting to their patrons, the parking was perhaps the worse I have ever seen. This is not disapproval to the type of place Cowboy Chicken is, but a strong criticism against the parking for the entire area. Do not go here when it’s busy or if you like to park your car some place safe. Parking rating: * 3PC Chicken Dark: As mentioned before, this is a rotisserie restaurant, so the chicken preparation is far healthier than the traditional fried. What I liked about the 3PC dark was that I could have the option of all thighs. Not that I have anything against legs, but I feel you get more flavor (and portion) from the thighs. I wasn’t impressed by the chicken, but it was reasonable given the price. The sides were the best part of the meal. I’m guessing “Twice Baked Potaters” is their way of saying mashed potatoes. It was definitely loaded on cheese and butter. The potato was so creamy; one did not need gravy (not that it was served with any). I suppose calling a corn fritter a corn nugget would make it sound less appetizing. Regardless, it was pretty tasty; nice crunchy shell with corny goodness in the center. And although the style of cooking is healthier, it really didn’t leave me with an impression of wellbeing when I finished. I just want make it clear that I’m saying this place is healthier than fried chicken and not implying that it’s healthy. Rating: * * * ½

"Located in North Dallas, III Forks serves the ultimate in Texas French cuisine. III Forks is a restaurant that has recreated the grandiose lifestyle experienced by Texans who believed that fine dining was a perfect combination of great food, great service, great atmosphere and great music all spent with the ones you love." I can’t say the service was great, at least not for our table. Our waitress appeared to be going through the motions; like she saw her table and expected not to get much. It almost felt like she didn’t want to deal with us. As I glanced at other tables, their servers were more enthusiastic about the place, food, and people. Whatever the reason, our waitress didn’t seem happy, which affected our disposition. USDA Prime Bone In Ribeye: I have to say that this was a very good steak, cooked pretty much to perfection. And, the closer to the bone, the more tasty it became. Juicy and tender, it was definitely the highlight of the meal. The duchess potatoes, gave me mixed feelings. If you tried eating them immediately when served, you would find them runny, almost oatmeal like in consistency. But, if you waited, much of the liquid evaporates, giving them a texture more acceptable for mashed potatoes, at which point they became more appealing for my pallet. The sugar snap peas were a nice “green” addition to the plate. But, out of all the sides, I think the cream corn was my favorite. Rating: * * * * Please note that this rating is based on what I ordered. My companions opted for the more "local favorites," which was cheaper by comparison. They were not pleased with their meal, and from the looks of things, I would not have been either. If you don’t get something qualified as USDA, you might as well go to a different restaurant. You have to pay more to get more.

Wild Ginger exudes the traditional image of your American sushi & hibachi restaurant. Although they serve the typical sushi rolls: California, salmon, Philadelphia, tuna, spider, etc; they also serve special rolls with more unique names: Tiger Eye, Shaggy Dog, Out of Control, Rock N’ Roll, Rainbow Naruto, etc. And if sushi isn’t your thing, their hibachi is pleasant too. But to be fair, as entertaining as it was to see the chef prepare the meals, I wasn’t impressed any more than my past hibachi experience. Our chef had amusing skills, but they were on par with all other hibachi chefs typical of these restaurants. Wild Ginger Special Roll: An excellent roll. I can see why Wild Ginger was confident enough to put their name on this dish. Shrimp tempura has always been an outstanding ingredient in sushi and the fried onion did well to enhance the flavor. I love the use of spicy tuna. And the avocado was firm and fresh. The sauce was delicious. It could use some work on presentation, but otherwise it was fine. I do feel that the price was a little high. At $13.95 ($15.10 w/ tax), you’re paying $1.67 per piece. They get eaten pretty fast, and you don’t quite get full. I think a half a roll more would have satiated my appetite. Drop a couple of dollars or serve a little more and I’d have given this a perfect score. Rating: * * * * ½ Victoria Secret: This was also an excellent roll. And by comparison to the Wild Ginger very different considering the use of similar ingredients. Having a much better presentation, the Victoria Secret was displayed to convey a sense of romance, pieces placed in heart-shaped formation. And the fact that the nori as well as the sauce was pink, there was definitely a Valentine day feel to the dish. The decorative use of the sauce was cleaner, more purposeful. Again, the tempura shrimp, spicy tuna, and avocado were delicious. I don’t know if it was the soybean nori or whatever it was they used to make it pink, but it had a slight vinegar taste to it, but only slight, which made it wonderful. The combination of eel sauce, strawberry sauce, and honey wasabi sauce only added to the marvels of the meal. But, proportion vs. price, Victoria Secret suffers the same fate as the Wilder Ginger roll. Rating: * * * * ½

Side: Jalapeno Sweet Corn  $2.00 Dessert: Pecan Pie  $3.25 For the record, I've eaten at Hard Eights before; I have just never reviewed them. Also, I have never gone to the Hard Eights in Roanoke, Texas. But, from past experience, I've always remembered it to be rather enjoyable. This experience was a tad different. I wouldn't go so far to say it was bad, but for some odd reason it lacked the familiarity that I was use to. I don't know, it was just off. Of course, it could be because we went on a Tuesday instead of their normal demanding activity of the weekend. The food was acceptable, depending on what you get. But, expect to get leftovers because your eyes tend to be bigger than your stomach. Fortunately, they warn you about that. Pricey for BBQ, but the portions are pretty big. And although I didn't order the pork ribs, I feel they might be overpriced considering charge by weight, and ribs are mostly bone. Brisket – I don't like brisket. Or at the very least, I don't like the brisket I’ve had thus far. People tell me all the time that brisket is this wonderful meat, and I probably just haven’t had it done right. With as much brisket as I've had in my past, you would have assumed someone would have prepared it "right." Or maybe I really just don't like brisket. This was no exception. I don't understand how meat so loaded with fat could be so dry. I mean, as a general rule, fat is an oily substance. And when you cook with the fat in, that oil will spread to the rest of the meat. The brisket here somehow contained the fat in one area leaving the rest of the brisket bone dry. I suppose it would make the brisket "healthier" and easier to cut out the fat, but it sure left the meat dry and flavorless. Adding sauce didn't help much because it didn't taste very good either. Rating: * * Sausage (jalapeno) – Much better than its brisket companion. But unless Hard Eight makes their own sausage, at this point they really only need to grill it, which I don't think takes that much skill when it comes to sausage. They were juicy and plump, with a decent balance of spice. Rating: * * * 2-inch thick Pork Chop – I think the appeal here is the size. The pork chop was satisfactory but nothing to brag about. But as a note for those that might be interested, if you're ordering the pork chop with other meats, eat the pork chop first. It started out okay, but as I moved from meat to meat and the pork chopped cooled, it became less enjoyable. And considering it only started out as satisfactory, I wouldn’t want to have its quality go down as the meal progresses. Rating: * * * Brush Poppers – The best part of the meal and unfortunately the least of what I ordered. In terms of the Roanoke location, I would have been more content just ordering these and possibly a baked potato. Although labeled as "bite size" they're really bigger than that, unless you happen to take really large bites. The bacon really accentuated the chicken. Breast meat tends to dry out pretty fast, but because these were encased in bacon, they maintained a high level of moisture. Plus, they also absorbed the bacon flavor. Bacon really is an amazing flavor enhancer. Combined with the jalapeno and onion, I thoroughly enjoyed eating this. Rating: * * * ½ Jalapeno Sweet Corn – A creamed corn medley combined with a hint of jalapeno. It was enough to capture the flavor and not the spice, which is fine. I don't necessarily need every part of my meal to contain high levels of spice. Rating: * * * ½ Pecan Pie – Your run-of-the-mill pecan pie. I'm generally against ordering pies and cakes at restaurants because the cost of a slice is almost as much as the whole thing at a grocery store. And unless they make it in-house, the quality is about the same. It's nice to have it as an option for dessert, but I would say save your money and buy a complete pie on your way home. Rating: * * *

Wildwood Grill had several meat entrees to offer, but realistically, the only ones that were worth a taste were from the beef options. Having heard the grievances from my eating companions about theirs as well as tasting what they ordered, I would have to agree. I was fortunate enough to have ordered beef, so I had no such complaints. Steak Flatbread: In all honesty, the name of this appetizer was not "Steak Flatbread." But, for the life of me, I was unable to find out its actual name without having to revisit the restaurant. However, it’s a slight bit of distance, and I didn’t want to make the trek just to get a name. Plus, I believe this was a “special” appetizer with a limited menu life, so odds are it will lose its spot to the next Chef’s Special. For the most part, I believe I got the ingredients down. Per the waitress, the steak used was the same as the Prime Hanger Steak. Bleu cheese is usually tart and bold, but the balsamic vinaigrette’s tang conquered that. I could tell bleu cheese was used, but I didn’t get the sharp sensation. And as much as I like bleu cheese, I’m okay with the vinaigrette being the main focus of attention. Mozzarella was a good choice as the bonding ingredient, both pliable and flavorful. And I thoroughly enjoyed the caramelized onions. To be perfectly fair, it did look very much like a pizza. VERY good pizza, but still pizza-like in appearance. Rating: * * * * Prime Hanger Steak: In essence, a simple dish in terms of components: mashed potatoes and steak. It may have been simple, but it was delicious. The prime hanger steak falls between fatty and lean, so the flavor was very well-balanced. And the sauce they used set off the entire meal. In fact, the sauce was so good that it actually made my friends’ food taste better. The olive oil mashed yukon golds was a fine partner to the steak, texturally perfect and wonderful in taste. Rating: * * * *