PATRICK J'S IRISH PUB IN BERKLEY, MI

REVIEW

I have mixed feeling about this next place. I had my first lunch, then dinner at Patrick J's Irish Pub at 3052 12 Mile Rd in Berkley on 18 August 2016. My lunch was a bit of a disappointment, but I was willing to give the place another try supposing that everyone has a bad day every now and then. Several hours later, during dinner, things took a turn for the better. 

When I walked in the door, my first impression is that the feel of the place, although new, was cold, dark and a little depressing. The music in the back ground was a little too loud for my taste. Part of a good dining experience is being able to talk to the one you're with without asking, "Whaaaaat???" all the time.

Lunch was as bleak as the music playing in the back ground. I ordered the Regular Ruben Sandwich, which turned out to be two slabs of rye bread, corned beef and melted Thousand Island dressing soaked in oil. It was as if the whole sandwich was submerged in the deep fryer without the courtesy of allowing it to rest on some paper towels to soak up the grease. The bread alone was so drenched in oil that I thought that animal rights activist would band together and complain that a poor little corned beef on rye would be subjected to so much grease. I don't think I would order the Ruben again unless I knew that the chef actually made it himself. It's too bad, too, because it's pretty hard to mess up a Ruben. Somehow, whoever made it needs to learn how to adequately drain the grease. Either that or find another job; and that not being an environmentalist who cleans up oil spills. Either way, he should stick to prepping before he (or she) moves on to making food for customers. He actually gave the Ruben a bad name.

The Irish Stew was a combination of very dark (almost black) broth with pieces of shredded beef, potatoes, mushrooms, tomato and veg. It tasted nice but wasn't what I was expecting. The broth was very watery and resembled nothing like a stew. No flour or corn starch is used to thicken it into a gravy, which is fine, but I was expecting a little more body to the broth. The broth had the consistency of French Onion soup without the cheese, but like I said, it tasted nice. I expected more from an authentic Irish Stew inside an Irish Pub. Fortunately, I gave the place another try a month later. My wife ordered the Irish Stew, but hers was A LOT better than what I had tried a month earlier. The server told us that the chef had changed the recipe and made it an actual stew. It was delicious. I was very pleased that they got it right.

The Cole Slaw was what I would describe as unusual. It was edible, but I just couldn't put my finger on what made it so different. I called and spoke to the Sous chef, who informed me that it was a sesame ginger Asian slaw whose major ingredient is shaved broccoli. I'm wondering what an Asian slaw is doing on an Irish Pub menu? Can't say that I'm a fan. Give me a creamy slaw any day to go with my Ruben. Being that both the sandwich and slaw were sub-par, one couldn't cancel the other out. They need to work on both. I think that if one operates an Irish Pub, it's a good idea to stay with food native to the British Isles and forgo the idea of introducing dishes from other continents (like Asia). When I see a sign for an Irish restaurant, I don't expect to be eating Asian slaw. A good burger I can understand, but, Asian slaw?

After speaking further with the chef, he told me that he uses fresh cod and loin of cod never frozen. He had just gotten a new batch of fish in that morning. It's hard for me to stay away from fresh fish, so that was my deciding factor in going back. After arriving for dinner I ordered the Fish & Chips (Pacific cod) and O' Rings. The Fish and Chips is their best seller. The O' Rings were a pretty big portion with a side of honey mustard dipping sauce. You could tell the onion rings were made in house, but still on the greasy side. They could've sat a bit longer draining, but the onions were sweet and hot. The dipping sauce was well done, but unnecessary. Well made onion rings should be able to stand on their own without the help of a dipping sauce to accentuate their flavor.

When the fish and chips arrived, I was awed by the size of the fillet. It was at least 10 to 12 inches long and four inches thick at it's widest point. I jokingly asked the server, "What did you do? Bring me JAWS?" I was very surprised and pleased with the portion. The cod was perfectly coated with a tasty batter and deep fried to a golden brown. Still, the batter was  also dripping with grease. There wasn't enough Dawn Dishwater detergent to absorb the oil slick this thing produced. The meat inside however, was flaky, moist and tender. The flakes of cod were huge, the size of sea scallops. They fell off with just the slightest brush of the fork. It was the best cod I've ever eaten, minus the oil spill it produced. Mind you, I'm talking about the fish alone, not the batter. It was more like giant perch than cod, it was that good. It rivals the fish I had at the Dickens Inn on the banks of the Thames River in London. The only thing that took away from the dish was the overabundance of grease.

The Tarter Sauce at Patrick J's was creamy, but a little salty. The chips (fries) were crispy on the outside, soft on the inside, but still a bit greasy. There is a way to deep fry food without making the grease the star of the dish. I hope they get around to cracking that code because it is a skill they need to master if they're going to be first rate. They need to find a way to soak up all of that oil before they serve it. A place that knows how to fry fish right, without having grease drip from the batter, is WestWynd Grille, on the WestWynd Golf Course in Oakland Twp, in Rochester at 4161 N. Adams Rd. They use a very tasty beer batter, and every fillet was crunchy, delicate. Not a drop of oil drained onto my platter. WestWynd Grille has a seasonal menu, so call ahead to see if they offer either cod on their Friday All-U-Can Eat Fish Fry. (248) 608-7820.

For desert at Patrick J's, I ordered the Crem Brule. Once I chipped through the candied sugar shell, the actual custard was light, airy and not too sweet. It was garnished with fresh whipping cream, a berry and two leaves of spearmint. It was a nice touch and overall, a delight. 

Today I went back to try their Basic pub burger, which is basically an American Deluxe. I sent it back. The bun was like stiff cardboard. It was difficult to get through to the actual patty. Two bites was enough. I exchanged the Basic Burger for their Shepherds Pie. The server cautioned me that the Shepherds ie was made with lamb. I said, "Good, because that's the way it should be made." It was a hit. Very traditional and filing. My wife had the Stew and Onion Rings. The O'Rings weren't dripping with as much grease as last month, but they were still glistening with oil.

Although I'd go back just for the fish, I hope they could find a way to temper the grease. The ingredients are fresh, which is a testimony to their commitment to serve quality food, but in some dishes, the execution is lacking. They try to serve gourmet bar food, but seem to be struggling to do it well. Perhaps with a little practice, they can improve on themselves as they did with the Irish Stew. Another plus is that the service was very good. The atmosphere was a little stark, but they have nice comfortable booths. As it stands now, I'd give Patrick J's two and a half out of five leprechauns for their efforts to give their customers quality fresh ingredients and a nice dining experience. But, they'd have to do a better job soaking up the excess petroleum from their fried dishes if they are to earn the other 2 1/2 lepers.

I'm looking forward to updating this review in the near future after trying some of their other non-fried items, and to see if they were able to separate themselves from the greasy bar food oil cartel. I know that they are trying to create a friendly and interactive culture, but they need to stay with things that work, like buying fresh fish, and backing off on using so much oil, which ruins it. I wish them all the luck of the Irish.

JOE BOLOGNA'S TRATTORIA, Sterling Heights, MI

REVIEW

Joe Bologna's Trattoria has been a staple in Sterling Heights since 1985. Located at 2135 17 Mile Rd on the NE corner of 17 Mile and DeQuindre Rds, it has always been an inviting place with a warm friendly Old World atmosphere. Joe B's is known for it's good food and innovative fresh menu. If you're looking for a nice quiet evening out with your loved one, you can't do much better than Joe's. The decor is impeccably adorned with elegance in the smallest of details. The Bologna team of chefs and wait staff led by Joe, his wife Adele and their son Daniel in Rochester are always professional and accommodating. Always looking to elevate their restaurants to the next level, Joe, Adele and Danny strive to make your dining experience the best it can be. The menu is fresh, seasonal and vibrant. Their specials are a welcome addition to many traditional Italian favorites. Some of the old time recipes were handed down from Joe's Grandmother (Nonna) and have stayed true to form over the years.

I stopped in for lunch today and had the Caesar Salad, Eggplant Parm on a bed of angel hair pasta and two meatballs. They start you off with a large loaf of warm homemade Italian bread in a paper bag with flavored Olive Oil for dipping. The salad was fresh with crunchy croutons, Parmesan shavings and a nice Caesar dressing. A+ on the salad. The meatballs are Nonna's old recipe and were big. They were also fork tender with just the right balance of herbs and seasoning. (You can really taste the garlic and herbs). 

I was craving meatball sliders, but knew that I might have to improvise because they weren't available at the Sterling Heights location. I converted my meatballs and bread into sliders, which they offer at their two other locations (334 S. Main St., Rochester Hills and 7071 Dixie Hwy in Clarkston). Like I said, improvising wasn't a problem. The bread they give you has a nice crust on the outside and is warm and billowy on the inside. A good combination to make a make-shift meatball slider. The sauce is a tomato basil sauce, which was light yet satisfying. It was nicely balanced with the right amount of sweetness and acidity. 

My lunch was enhanced when Adele came by to say hello, which is something she's done since the first day I walked through their doors. She always goes out of her way to make me feel welcome. This time she joined me for lunch, which was an added treat. This is a personality trait of all of the Bologna's no matter which location I visit. Whether it's Joe, Adele or Danny, they always greet you with a smile and a friendly word to make you feel right at home. I've been visiting Bologna's for eleven years and have never felt like 'just another customer.'

They make a variety of other sauces to compliment whatever dish you order. Several chicken, veal and fish entrees are available, so you're bound to find something you'll like. They have a flat iron steak, but don't forget to ask if they offer a steak special that day. Their 'Create Your Own Pasta' menu allows you to compose your own pasta and sauce combination. Many pizza selections are available along with classic desserts like Cannoli, Tiramisu, Spumoni and Brule. The apps are tantalizing and sometimes it's difficult to choose between them. Since the menu is always updated, the ingredients used have to be fresh. For example; they only buy fresh pasta or make their own. No dried pasta here. You can notice the difference quality ingredients makes.

One more note of interest is that each location will offer a diverse choice in menu items, which is influenced by it's local area. These are not cookie cutter restaurants. They all have the Bologna name, but their personalities are as different as brothers and sisters. The Sterling Heights location is romantically charming and quiet. A place where one can relax, unwind or have an intimate moment. One night a week you'll hear a soft, live Italian guitar musician playing in the background to highlight your dinning event. 

The Clarkston location is quaint and rustic. It has been called, "Clarkston's best kept secret." It's menu is modern and very creative. Try the Eggplant Rollitini. It's on the app menu, but it's a meal in itself. It's my favorite. The Rochester location has an urban street appeal with a spirited atmosphere. The front of the restaurant projects a lively vibe, while the back half is quiet and serene to provide a more conversational atmosphere. It seems that the Bologna's have succeeded in creating a ambience for every mood and occasion.

The Sterling Heights location is adept at hosting retirement parties, rehearsal dinners, wedding receptions and other celebrations. Call ahead and inquire if your favorite dish is available at that time. Keep in mind that the menu is seasonal and ever-changing. The classics will always be available, but new items will be introduced at each location to keep things innovative. I highly recommend trying any of the Bologna restaurants.

RED LOBSTER of MADISON HEIGHTS, MI

REVIEW

On a special date nite, my wife and I headed for Red Lobster located at 101 W. 12 Mile Rd in Madison Heights, MI to take advantage of their highly advertised Crab Fest. I have some positives and a few negatives I'd like to share.

First, the positives: The food was consistently well prepared and the staff was friendly and accommodating. The things we'd expect to be delicious, were. Actually, there wasn't an issue with the taste of any of the dishes, just some minor texture issues. The Caesar Salad was superb. One of the best I've had in a long time. The dressing was spot on and chilled to perfection. Even the croutons and Parmesan cheese shavings were a hit. The Cheddar Bay Biscuits were amazing as always. The calamari appetizer was adequate. It was a pretty big portion which had battered red bell peppers strips and tiny broccoli florets mixed in with the squid. The squid itself was tender and nowhere near as chewy as I thought they'd be. But, the overall texture of the dish was greasy. After being deep fried, the coating was a little darker than I would've liked.
  

I had been looking forward to the Alaskan King Crab Lover's Dream all week. When I looked at the menu I noticed that this particular combination came with four Alaskan King Crab legs, four Bairdi Crab legs, Crab Linguini Alfredo and a side. I asked the server if I could substitute the Bairdi for King and pay the difference. No problem. I was a happy camper. After finishing my salad and half of my app, the Crab Lover's Dream arrived. It was almost what I wanted. The baked potato was heavily salted on the outside skin. That was off putting since the skin is my favorite part of the potato and now I couldn't eat it. In this regard, the spud was a dud. I added an ear of Parmesan and cilantro buttered corn on the cob as an extra side for $1.99. I'm not crazy about cilantro, but this was pretty good. Those of you who love cilantro, will love this.

Now to rate the crab legs. The eight legs were very small. They were the same size as a snow crab. Alaskan Kings are supposed to be huge. For the money we were spending, I was expecting a creature that could take on Godzilla. I asked the server if they were indeed King Crab, and he assured me that they were. He offered to send the manager over to see if they can do something about it. After she arrived, I asked if the crab I ordered (and was willing to pay extra for) were Kings. She said that they were and that they weigh them out before serving.

She asked what my concerns were. I said that I was in doubt that they were Kings because they looked more like dukes. I had killed spiders in my garage that had bigger legs than what was on my plate. She offered to bring me four more legs at no charge, which would have cost me $19.99. I figured that as long as I got the meat I was looking for, that'd be alright with me. In this regard, they were able to make it up to me.

After I got home I realized that they never served me a crab leg with the big claw. Last week I went to Fuji Japanese Seafood Buffet and they had unlimited Snow Crab, including the Claws, and the whole sushi bar, soup bar, and about one hundred items in the buffet, for the same cost of what they would have charged me for the extra four small crab legs ($19.99). What I ordered at Red Lobster, not including the corn or calamari, was $31.00. Why they would leave out the big claw, one of the meatiest part of the crab, is beyond me. All in all, I did have twelve small crab legs without the claws, but learned a lesson or two about asking about the proprietor's crabs before I go to a place where they serve them. Either way, I think I got my crab fix in for the year, so the chances of me returning to Red Lobster for Crab is a long ways off. I might scout around for a place that doesn't skimp on the size of their kings and includes the claws.

For dessert I had the Key Lime pie. It looked more like a green disc and lay on a drizzle of what appeared to be raspberry coolly. The pie was not balanced. Too much sweet and not enough tart. It's not the old Key Lime they used to serve, so don't be expecting the good old days when Key Lime tasted like Key Lime.

I don't feel cheated at Red Lobster since they made it right, but if I hadn't questioned them I think they would've charged me the same amount for less food and not say a word. To their credit, they took responsibility and action after my questions were addressed. 

My advise is to call ahead and make sure that what they're offering matches up with your expectations. 

Happy Noshing,

~Bobby

SMASHBURGER of TROY, MI

REVIEW

Smashburger at 1735 E. Big Beaver, Troy, MI, just west oh the SW corner of E. Big Beaver and John R Rd is a fairly new burger joint in our parts. As I understand it, this brand is headquartered out of Colorado. One thing they excel at is their service. They are superb at accommodating their clients, their politeness, and you can tell that they strive to be just plain nice. There is an air of wholesomeness about the place, but not because of it's outward appearance. It's the people. In this regard, they get ten out of five stars in my book. Outstanding!

From the beginning, one can tell that Smashburger brings some borrowed assets from other chains and seems to be taking good advantage of them. I'm not complaining mind you. I find it refreshing that a company isn't afraid to adopt some of the outstanding features that have worked well elsewhere. Good features translate into good benefits. Even though they lift some good ideas from other companies, they seem to be able to maintain their own unique spin on them.

Focusing on their burgers, Smashburger uses a smashing method in searing their certified never frozen Angus beef. Because Smashburger is so similar to it's closest competitor, Culver's of WI, I'll be making some comparisons. Culver's offer smashed Butter burgers that are every bit as good, if not better than Smashburger. Culver's beef isn't frozen either. Culver's meat is a combination of Flank Steak, Top Sirloin and 80/20 Chuck. I'm not sure what cuts of beef Smashburger uses, only that it is certified Angus beef. Culver's have been using the smashing technique for many years; way before Smashburger was conceived. The only differences are that Smashburger presses and holds their smasher weight on the meat for ten seconds before releasing pressure to create a caramelized sear that locks in the juices of the patty. 

They boast using a customized smashing paddle weight and special spatula, but the reality is, there is little that is special about them. They're heavy and well made, but these industrial grade kitchen tools have been around for decades. Culver's uses a heavy spatula and cylinder shaped weight to smash their beef, so the differences are nominal. I ordered a heavy duty spatula off of Amazon.com and it's as industrial grade as you can get. It has a beveled edge just like Smashburger and Culver's. For my weight, I get by with a can of green beans from my pantry and wrap the can in foil.  

Smashburger cooks their patties a little longer than Culver's because they offer three different patty sizes (1/5 lb, 1/3 lb and 1/2 lb). The bigger the patty, the longer it has to cook. Also, both companies season their patties with a combination of salt, pepper and according to the Smashburger founder, "natural flavor", whatever that means.

Both chains butter their buns, then toast them on the grill. Smashburger uses an egg bun, which I personally like. They also go a step further by adding more butter onto the grill just before they smash the meat. Smashburger makes a tasty burger, but the flavor of the beef was what I was hoping to enjoy the most since it is supposed to be the star of the show. In my opinion, the beef's flavor was actually a little obscured due to all of the toppings. I suppose if I ate the meat all by itself, I'd get a better sense of the flavor they intended the customer to experience. Instead, the beef was just a member of the supporting cast of components that makes up their burger. I ordered a basic Classic Smash because I wanted to evaluate the burger on it's own merit. Although the toppings are great additions, I think they went a little overboard with them.  

They use two tomatoes, four pickles, two layers of red onions, a good amount of shredded lettuce. Smash sauce, ketchup and of course, cheese. If you've ever eaten a Whopper from Burger King, you'll get the same messy experience eating a Smashburger. Personally, I enjoy a burger when it's in my mouth instead of it dripping down my chin. Perhaps they can utilize their wrapper a little better and fold it into a burger diaper like Hardee's does to keep it's Thick-burger together. The Classic Smash just kind've runs all over the place.
Comparing Culver's Butter burger Deluxe with cheese and a Classic Smash from Smashburger, I'd say that when I bite into a Culver's, the word that comes to mind is 'fresh.' Everything about it screams freshness. Each topping complements the next. There isn't too much of one thing or too little of another. The Butter burger Deluxe is completely in sync with all of it's components and well constructed. When I bite into a Smashburger, the word that comes to mind is 'runny'. The toppings don't enhance the Classic Smash as much as  they dominate it. Like I said, the meat should be the star. In my opinion, sometimes less is more. Five Guys Burgers and Fries keeps things extremely simple and fresh. There is no question one can tell that the beef is the star of their burger. I think that's why they're so successful. For me, both Five Guys and Culver's ranks right up there in freshness and synergy. Keeping it simple isn't the M.O. at Smashburger. 

Smashburger uses a special sauce called, Smash sauce on the top bun. The Smash sauce, if I'm not mistaken, is a mixture of mayo, mustard, relish and a little lemon juice. In the end, the big difference in the Smash sauce and the condiments Culver's use (mayo, mustard, pickles) is that the Smash sauce is mixed together with a squirt of lemon juice. It does make for a more challenging sandwich to eat because it adds to the slipperiness of the burger. Again, get ready to use a lot of napkins. My wife ordered the Club Smash with avocado. She liked it and had no complaints. I liked the egg bun they used because it holds up well against all of he wet ingredients, plus I actually think it tastes better. Culver's bun holds it's own as well, but I prefer the egg bun. 

Now, I'll turn my attention to the Smash fries and Haystack onions. First the Haystack onions... They are more like the shoestring onions you'd get on a pulled pork sandwich at some BBQ joint, so don't be expecting traditional beer battered onion rings when ordering at Smashburger. The batter is pretty salty. After swallowing the onions, I got a backlash of saltiness in the rear of my mouth, which was very noticeable. It made me want to wash it down with my drink. This occurred with every bite. I asked if I could get the onions without salt, but they explained that the salt is in the batter they use. They were very accommodating by first offering and then bringing me a new order of Haystack onions, but when that batch proved to be just as salty, they offered to bring me a Banana shake in it's place at no charge. The shake was pretty good, but didn't measure up to a Culver's frozen custard.

The Smash fries were a lot like Steak N' Shake's fries, only they're tossed with olive oil and rosemary. They were nice, but a bit oily. They were very thin and I pretty much had to eat them with a fork. But, they were tasty. So much so, I ordered another batch. 

My verdict is this: If you're in an area where a Smashburger is available to you, go inside and give them a try. If you like exotic toppings like avocado and blue cheese, you may really like this place. They offer Smash chicken sandwiches and salads as well. You'll have to explore the menu for yourself to pick and choose whats to your liking. For me, what stood out was the service and positive team attitude of the staff. The food was good, but secondary to their great service.

While I was eating my Classic Smash, I kept asking myself, "If I was hungry and had to choose between Smashburger and Culver's, knowing that they were the same distance from my current location, where would I go?" Smashburger is superior to most chains in service, although Culver's is pretty much identical. Some might not agree depending on your own experience with both chains, but for me, I've never had anything but a positive experience at Culver's at any location (and I've been to many). However, I did notice that Smashburger in Troy had an edge in positive energy and 'a go out of your way to please the customer' vibe.

Both companies emphasize serving techniques that are well received in that a customer orders at the front counter and the staff brings the food to them moments after it's cooked. Burger King fiddled this method several years ago, but for whatever reason decided to abandon it. It's a pity too, because it works well. I think it's a better way to serve customers because the result is a nice piping hot meal instead of getting a burger that's been sitting under a heat lamp for minutes at a time. This cook-to-order and bring to the table system is another borrowed attribute from Culver's. If you're going to mimic a service method to make the customer's dining experience a better one, I say, good job Smashburger for taking something that works regardless of who you borrowed it from. That shows that you put the customer first and not your own egos.

Since Smashburger tends to borrow ideas from other chains, I wish they would have lifted the practice of using sweet bread and butter pickles on their burgers instead of dill pickles. This is a Hardee's signature and what I believe makes their burgers so tasty. That one thing is what keeps be coming back to Hardee's. When I make a Culver's style Butter burger Deluxe at home, I always use bread and butter pickles.

I do want to say this about Culver's. They offer more variety on their menu. Smashburger didn't invent smash burgers. Culver's has been perfecting smash style burgers for a long time. Smashburger just joined the commodity slide and put their own spin on it. Culver's not only offers delicious and juicy Butter burgers in many varieties, they also offer up a pretty good Ruben, a Patty-melt called a Swiss-melt, fries, onion rings, cheese curds, real mashed potatoes, green beans, BBQ pulled pork, grilled tender loin of chicken, fried shrimp, North Atlantic Cod, soups, pork loin, fried chicken, endless frozen custard flavors and combinations, and much more. Everything is fresh and oozes with quality at Culver's. Smashburger's spin is that they take a more novel approach regarding their toppings (blue cheese, avocados, etc...), which appeals to the customer's more adventurous side. It gives them a modern take on flavor combinations. Apparently it's working because this chain is growing fast.

I will note that Culver's decor is a bit more inviting and cheerful looking without being gaudy. When I'm at Culver's I'm not distracted by over the top color schemes. It's done in good taste. In contrast, Smashburger utilizes the color red a little too much for my liking. It's not as warm feeling or as welcoming as Culver's. But, I believe Smashburger makes up for this in it's customer friendly personal touch. That's always easy to warm up to. That aside, it's this bending over backwards to please their customers outlook that stands out with Smashburger. Kudos to their efforts. If I'm in the area of a Smashburger, I'd definitely return, but if I had to choose between the two, I'd probably choose Culver's ten out of ten times based on their high quality food and vast variety of choices.

Those who are addicted to Smashburger, I say that there is nothing wrong with staying loyal to your brand. I encourage it. They earned your loyalty through providing top notch service. I'd go back, but I don't think I'd make a special trip to get a Smashburger fix as I would with Culver's. Comparing apple to apples, the burgers are pretty much the same, except for a the few notables mentioned above. All in all, the Smashburger's taste isn't something I'd write home about, but it's better than most burger joints. If I were to rank my top five tasty fast food burgers, and I'd like to be very clear on this point: TASTY. Not fancy. Not gourmet. Just tasty, I'd begin with Five Guys at number one, Culver's 2, Hardee's 3, White Castle (I can't help it. I love White Castle's taste; so sue me. There is something about those little steamed buggers that is uniquely special). 4, Smashburger 5. Steak N' Shake's steak burgers come in with an honorable mention. Notice that McDonald's, Wendy's, Burger King, Red Robin or DQ aren't even in the running. I didn't include pub burgers in this ranking because they are in a whole other league. For now, I'm just ranking local fast food hamburgers. I wish we had an In-And-Out Burger joint in the area because I've heard many good things about them.

Happy Noshing,

~Bobby