Posted tagged ‘Bowling Green Restaurants’

Mr. B’s Pizza and Wings

February 10, 2012

Bowling Green is full of sports bars.  It seems that every time a new business opens up, it is either a mattress store, a sonic, or a sports bar.  Well, the latest sports bar is Mr. B’s.  Don’t get me wrong, I like it, I will probably eat there again, but it just doesn’t really have a distinguishing feature that makes it stand out.  When I think sports bar, I think of double dogs or Overtime.  They have large Tv’s and wings.  Not to mention a cool atmosphere and the gimmick of the dog bowls at double dogs, or Overtime’s enclosed porch for Corn-hole.  Mr. B’s does not have these things.  The food is solid but not spectacular.  The atmosphere is not unique, and for a sports BAR the alcohol selection is lacking.

Mr. B’s is not without it’s positives.  The pizza is good, reminiscent of a less greasy pizza hut.  The cheesy bread was the best I’ve ever had.  The wings however, leave much to be desired.  I think if I were to open a restaurant and call it “Bowling Green Big Mouth’s Pizza and WINGS”, I would go to the trouble of having wings worthy of naming my restaurant after.  The wings have good flavor, but they are tiny.  I was expecting more from a place named for wings.

Overall I would give Mr. B’s 3 out of 5 stars.  The food is solid, good to eat and I will probably go again.  There is just not that special something that makes me want to go there instead of one of the plethora of other sports bars in town.

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Mister B's Pizza & Wings on Urbanspoon

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Anna’s Greek Restaurant

February 2, 2012

What I love about Anna’s is, it is thoroughly European.  The wait staff is small, the food is fresh and incredibly delicious.  On Urbanspoon I have read many reviews about how the service is slow.  I would like to clear that up, the service is not slow, rather the experience is slow.  This is not the type of restaurant where you walk in, sit down, order a rare steak and they bring it to you, immediately scarf it down and leave.  Meal times are meant to move slowly.  Bring friends and enjoy the relaxed atmosphere, while the incredible food, which takes time, is cooked.

Anna, the chef, is a native of Greece where she was a chef. Lucky for Bowling Green she moved here and opened a restaurant.  She creates food that is very rich and creamy and the meats are cooked slowly for fall off the bone tenderness.  This is literally the kind of restaurant where you can go in and order anything off the menu and be impressed.  However, because it is so good expect to pay more than you would at most other restaurants I have reviewed on this blog, you get what you pay for.

The wait staff are very friendly and knowledgeable about the food, they are all part of the family and are natives of Greece.  They are very willing to answer any questions you might have about the food or Greece itself.  When you visit, don’t go,as you would to other restaurants looking for a quick meal.  If instead, you go looking for a dining experience that involves sinfully good food and a relaxing place to enjoy your meal and time with your friends and family, you will enjoy your experience at Anna’s.

Overall I give Anna’s 5 out of 5 stars.  This is the place I go for any and all special occasions.

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Anna's Greek Restaurant & Bar on Urbanspoon

Home Restaurant and Cafe

January 24, 2012


I have been wanting to try Home Restaurant and Cafe for several weeks.  Since I heard they do everything locally sourced and completely homemade I have been intrigued.

When I tried it this weekend with some friends, I was not disappointed.  The extra effort put into using local sources really paid off.  The first thing I noticed about my food was that it was just fresher tasting than any other restaurant in town.  Especially the bread, which is literally made from scratch only a few hours before you order it.  The Bulgogi Cheese Steak I ordered came on a french roll that was so soft I could swear it was made only minutes before.

The Bulgogi meat was also wonderfully fresh and delicious.  What is Bulgogi cheesesteak, you might ask.  Well it is a Korean way of preparing meat that involves marinating the meat for hours in a special sauce to improve flavor and tenderness.
My wife ordered the pasta salad, which she reports is the best she ever had.  She said, “unlike some places that overuse mayonaise, this one is just right.”  The pizza also looked very appetizing on home made crust.  For dessert I tried the homemade chocolate pudding which was incredibly rich.

The only problem is, it is small.  We took a group of six and took up most of the restaurant.  I hope that in the future, Home prospers enough in Bowling Green to move to a larger location.

Overall I give Home 4 out of 5 stars.  The food is excellent and as fresh as is possible.  However, I like to take groups to eat and I feel like my small group of six was a burden on the restaurant due to the small size.

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Home Cafe & Marketplace on Urbanspoon

Franklin Hot Plate

January 16, 2012

As a child we frequented a small cafe in my hometown of Centertown, Kentucky.  It was uniquely named “The Centertown Cafe.”  This cafe was special though.  Not for the food that was served, but because it was the only one in town.  Every person young or old came out to “the restaurant,” as it was colloquially known, to share stories, drink coffee and get a good meal.  When the owner passed away, the restaurant closed and left me looking for another such place.

Twenty years later I found it.  The Hot Plate in Franklin Kentucky is an un assuming restaurant, just a metal pole building with concrete floors.   as we pulled in the parking lot the first thing I noticed was how full it was, the first sign of a good place to eat.  When you walk in you notice racing memorabilia next to University of Kentucky posters and paintings, in my book a sure sign of a good place to eat.  White boards are hung around the room advertising the daily specials.  All of these things tell me it is the right place to be to hear a great lie and get a good meal.

My group tried a variety of items from the menu and no one had anything negative to say.  I had the fried chicken from the daily special.  I’ve had better fried chicken in my time but I also know I’ve had less healthy fried chicken, if you catch my drift.

The best part of the meal was dessert.  Several pies were ordered by our table and the consensus is that the chocolate pie was the best.  It had a tall meringue, which I personally found to be too much, but if you enjoy meringue this would be perfect for you.

The wait staff were extremely friendly, and even offered to put pie back for us since it was Sunday and pies were going fast.  The meal was well priced, my wife and I ate for less than fifteen dollars.

If you are looking for a fancy restaurant, with high class atmosphere and stellar food, this is not the right restaurant.  However, if you want a place to go and socialize and hear the local gossip while you get a good home style meal, I would go to the Hot Plate again any day.

4 out of 5 stars.

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Map Location is about 8 miles south of South Warren High School.

Hot Plate on Urbanspoon

Smokey Pig Barbeque

January 10, 2012


To say that I like this restaurant is an understatement;  I eat here at least once a week.  From the outside it looks very unassuming.  In fact I have had many friends tell me they wouldn’t want to eat there because it is so small and cramped.  But I defy you to drive by on a morning when they have the smoker rolling full speed without your mouth watering from the smell alone.

It is a small restaurant especially at lunch.  You will find every police officer in the county as well as anyone else who happens to be on lunch break near by.  I prefer to go in the afternoon, when it is less crowded.  However, by doing so there is a risk that they might have run out of some items, particularly the ribs. I also enjoy sitting in the back room where there is a quaint overlook of Barren River.

At the Smokey Pig they do things “the Monroe County Way.”  Which means that everything is dry smoked with very few seasonings.  All of the seasoning comes from the smoke itself and a vinegar based sprinkle added when you order.  The sprinkle is mildly spicy so if you like it hot, get it dipped.  If you don’t, ask them to lightly sprinkle it.  You can dial in just the right amount of flavor for you.

I have ate at the pig enough times to sample everything they have to offer.  My personal favorites are, the pork chop and the half chicken.  The pork shoulder is a huge hit as well, if you like shoulder.  I have only had the privilege to have had the ribs once because no matter how many they make, they always sell out.  So, if you know you are going and want ribs, call ahead to have some reserved.

Aside from the meat, this barbeque joint stands out from the rest because the sides are as good or better than the barbeque itself.  The Mashed potatoes are made fresh from new potatoes, the baked beans have just the right amount of flavor, and you can choose from mayo or vinegar slaw, both of which are excellent.  I also really enjoy the macaroni and cheese.

Overall I would give this restaurant 5 out of 5 stars.  The people are friendly the food is great and it won’t cost you an arm and a leg.  Also everything is ready to go, so you can stop by and pick up a plate on the way home from work.  How much better can it get?

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Smokey Pig Bar-B-Q on Urbanspoon

Vegetable Soup and Corn Bread: A Cold Day’s Feast

January 2, 2012

For as long as I can remember on cold days like today, my dad would make vegetable soup and corn bread. Dad’s corn bread is famous around his circle of friends. Mine isn’t as good as his even though I make it exactly the same way. Funny how that works.

As for the vegetable soup it is not a family recipe. This is my version of the creamy vegetable soup served by the chefs at The Dixie Stampede in Pigeon Forge Tennessee; which if you’ve ever been, you know to be the world’s greatest soup.

First, we will tackle the easier of the two, the soup.  This recipe makes a half gallon of soup, or approximately 8 servings.

Ingredients:

  • 1 stick butter
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsps corn syrup
  • 6 tablespoons all purpose flour
  • 1/2 teaspoon white pepper
  • 1 tsp salt
  • 1 cup chicken broth
  • 3 cups water
  • 1 1/2 cup vegetables (more or less depending on taste)
  • 1 quart half and half
  • chopped parsley
  • 2 chicken breasts (not in original recipe)
  1. In a large pot melt butter on low heat.
  2. While butter is melting, use two small bowls to combine ingredients.
  3. In the first bowl add onion, garlic, and corn syrup.
  4. In the second bowl mix flour, white pepper, salt, chicken broth, and water.
  5. When butter is melted, add the first bowl to the mix turn up heat to medium and simmer but do not brown.
  6. Add the second bowl and the vegetables.  Continue stirring.
  7. Add half and half.  Simmer until thick, creamy and hot throughout.  Be careful not to bring to a boil, it will stick to the pan if it does.
  8. Cut chicken into chunks.  Brown in a separate pan and add to soup. (Optional ingredient)
  9. Garnish with Parsley and serve.

Now for the Cornbread.

You will find this recipe on the back of a Martha White cornmeal bag, but they do not tell you the finer points that I will explain here.

Ingredients:

  • 1 egg beaten
  • 1 3/4 cup buttermilk
  • Crisco shortening
  • 2 cups Self Rising Corn Meal (I prefer Martha White)
    1. Pre-heat oven to 450 degrees.
    2. Use a knife to put a small amount of Crisco in your skillets.  It should be enough to coat the skillet’s cooking surface.  When I did it it looked like this:
    3. Put the skillets into the oven to let the Crisco melt.
    4. Meanwhile mix all ingredients together in a bowl with a pouring nozzle, like a large measuring cup.
    5. When the skillets look like this:they are hot enough.  Notice, the shortening is liquified.  It is very hot.  You will need two oven mitts, one inside the other, to handle the skillets.
    6. Pour the corn meal mixture into the skillet places.  Remember it will rise and spread out, so don’t fill them completely up.
    7. Bake in the oven for 10 minutes or until they look like this:
    8. Switch oven to broil for three minutes, or until they are brown on top and look like this:
    9. Remove from oven once again using two oven mitts.  Corn bread should fall out easily.  If not use a fork to nudge it out.

A note on cornbread skillets: The secret to good cornbread lies in the skillet.  Some people use regular cast iron skillets.  I do not like these for 2 reasons.  First, they make the cornbread too thick and it is drier.  Second, since they are washed periodically the cornbread flavor is lost.  Which brings me to my next point, washing.  NEVER wash your cornbread skillets.  All you should do with them is cook corn bread, so after your are done wipe them out with a towel and store them.  This makes them seasoned for the next time.

If you have anymore questions about corn bread or the soup feel free to leave a comment below and I will answer to the best of my ability.  Happy cooking.

Cambridge Market and Cafe

December 31, 2011

In Bowling Green, One restaurant stands above the rest if you are a business person looking for a quick cheap and healthy lunch.  Cambridge Market and Cafe is well known as the place to go for lunch in Bowling Green.  I prefer to go there for dinner to avoid the crowds.

At Cambridge they have daily specials to choose from that are different every day.  I have never been disappointed by anything I have sampled, but there are a few standouts in my mind.  The hot chicken salad is nearly famous and has received almost a cult following.  Other favorites are the marinated chicken breast, Chutney Pork Loin, and Meatloaf.

If you can not find something on the menu for the day that you like, sandwiches made from fresh cut meet and vegetables are always an option.  There are several Sandwiches to be chosen from the menu or a personalized sandwich can be created just as easily.

If you are a dessert lover, Cambridge has wonderful cakes and pies.  I personally recommend the turtle cheese cake, and the chocolate pie.

Cambridge Market on Urbanspoon