I was especially attracted by the glassed-in kitchen because you can observe a grill where people actually cook food. It's nice to believe the kitchen has nothing to hide. Food validated that initial, visual impression. Freshly baked rolls arrived hot and steamy, exuding an enticing, yeasty aroma. Beer seems more appropriate for this style of restaurant than wine, so I was pleased to see iced mugs.
Starters tend to be fairly heavy, often fried.
Unlike most large onion rings, however, the onions had actually been cooked soft within the batter, yielding a pleasant, mellow flavor. Moreover, I detected barely any trace of grease. And as far as texture is concerned, their crispness reinforced the impression of a clear winner. The one that my party was served appeared rather wide in diameter, yet thin, but not lacking in flavor. This particular rendition combined real, crisp bacon, plus a sweetish barbecue sauce, as well as lettuce and tomato, of course, in a sesame seed bun.