We do. And it often involves dining.
Once we find a restaurant that we like, we keep returning over and over, not allowing for discovering new possibilities. And for us it is often a double rut. Not only do we repeat restaurants, we repeat meals ordered. But today the rut has only one track—familiar restaurants with different food.
We first find ourselves back at Studio Diner. Since we found our breakfast at D.Z. Akin’s less than totally satisfactory, we decided to see what the diner could do. And, while the entire menu is available all day, on this occasion we didn’t order the fried Ipswich clams.
The menu contained some interesting choices like the El Studio (a chorizo and egg scramble, served with refried beans and flour tortillas) and the Kosher Donut (lox and bagel served with cream cheese, sliced tomato, red onion, and sliced cucumber), but I am a sucker for variations of Eggs Benedict. At Studio Diner they offered the Crab Cake Benedict with two blue crab cakes and two poached eggs on toasted English muffins topped with hollandaise and served with a side of hash browns.
The hash browns, while nicely crisp on the outside, had an uncooked taste on the inside, and I suspect that they were frozen.
Combining breakfast with lunch, Chuck ordered the chicken fried steak with two eggs (scrambled) and the hash browns. (His favorite – home fries – were not available.)
All in all, the breakfast failed to measure up to the Studio Diner’s lunches and only earns 3.0 Addies. Clams for breakfast next time?
Under the heading of “Phil's Ticklers®” are the choice of three mini portions of pork ribs, beef ribs, or chicken that include two onion rings, a side of slaw, and a side of fries. I decided to order the beef rib tickler along with the pork one bone sampler.
Of the two ribs, the pork was clearly my favorite with a large measure of tender meat on each side of the bone. The beef rib could have come from a mastodon, it was that large. It was full of meat and had great crusty bark. I think that I would have enjoyed it had it not been drowned in an excess of sauce.
The fries were as good as ever and Phil’s cole slaw may be one of the best that I have eaten outside of the South. But the onion rings were shriveled and chewy as if they had been sitting under the heat lamp for half of the morning.
Chuck ordered the half chicken all white with sides of fries and beans.
This was not our best Phil’s outing and only merits a 3.0 Addie rating. Note to self—stick with the El Toro and the BBQ Broham.
To review the role of Adler and the Addie rating system, read the November 14, 2011 blog.