Bought a bar. I was a trucker, and I’m reasonably sure there was a half sub conscious drive behind that, after years of disappointing and down right angering meals/efforts displayed at roadside restaurants all over western North America and eastern Canada (I hauled mostly a specific twin trailer configuration not allowed eastern USA.) Anyways, the bar had a kitchen and a not so great reputation for food, as the previous owner had no interest in serving anything but alcohol and shitty chicken wings. Dude had his fryers set to 400 degrees when the smoke point of canola oil is like 375. Yeah they cooked fast but…Anyways immediately set to work changing that. Feature product is a 3/4 lb bacon burger, with a sriracha/ranch aioli, on inch thick fried texas garlic toast with old cheddar applied on grill, onion rings, dijon mustard. People tend to order on and cut in half. I’ve ate all over, and am more than a little sure I’m making the best food in the SW quarter of my very, very underpopulated province, though I have recently been hearing very good things about a new restaurant, smokehouse based, that opened 40 miles west of here. My act is all wildly unhealthy but well done comfort food, the pictures I’ve seen, he’s a fair bit “classier” than my Bacon Jalapeno Swiss Grilled (in bacon fat) Cheese sorta deal.
Bought a bar. I was a trucker, and I’m reasonably sure there was a half sub conscious drive behind that, after years of disappointing and down right angering meals/efforts displayed at roadside restaurants all over western North America and eastern Canada (I hauled mostly a specific twin trailer configuration not allowed eastern USA.) Anyways, the bar had a kitchen and a not so great reputation for food, as the previous owner had no interest in serving anything but alcohol and shitty chicken wings. Dude had his fryers set to 400 degrees when the smoke point of canola oil is like 375. Yeah they cooked fast but…Anyways immediately set to work changing that. Feature product is a 3/4 lb bacon burger, with a sriracha/ranch aioli, on inch thick fried texas garlic toast with old cheddar applied on grill, onion rings, dijon mustard. People tend to order on and cut in half. I’ve ate all over, and am more than a little sure I’m making the best food in the SW quarter of my very, very underpopulated province, though I have recently been hearing very good things about a new restaurant, smokehouse based, that opened 40 miles west of here. My act is all wildly unhealthy but well done comfort food, the pictures I’ve seen, he’s a fair bit “classier” than my Bacon Jalapeno Swiss Grilled (in bacon fat) Cheese sorta deal.