|Address||822 Formosa Ave|
|Address||549 W. Par St.|
Finally, a good restaurant at Dubsdread. It’s Sam Snead’slike (the owners here were involved in developing the Sam Snead’s Tavern concept) with an emphasis on simple foods.
The pot roast and filet mignon are standouts, and if you get the Buffalo shrimp, ask the kitchen to make them spicy. And the Tap Room burger is superb.
The rustic dining room is fronted by a wraparound porch that overlooks the Dubsdread Golf Course. It's a lovely spot to enjoy Sunday brunch, and as luck would have it, the Tap Room serves an excellent one.... Read more
|Address||2030 W. Colonial Drive|
|Address||2952 Curry Ford Road|
Nothing fancy at this relocation of a longtime purveyor of gyros and fried chicken (stick to the gyros). It's counter service, but the space is bright and tidy. The sandwiches are fully stuffed, and you will be, too.
... Read more
|Address||Various locations; see Web site.|
This is a homegrown chain and a mini success story. They do so well because they provide good food at a fair price. A highlight of a meal here is helping yourself to the various salsas that run the heat-scale gamut. The house specialty is one called Smack my Ass and Call Me Sally.
Check the Web site for locations, but be warned: the Web site plays loud and raucous rock music upon entry.... Read more
|Address||1224 E. Colonial Drive|
he menu is less extensive than many of those you’d find in the neighboring restaurants, some of which have over a hundred options. But like those other restaurants, several of the items on the menu are variations of the same dish. For example, of the seven dishes listed under the heading “House Specials,” five were essentially the same dish with a different lead protein. All had fried shrimp, deep-fried shrimp-and-pork cake wrapped in bean curd skin, shredded pork skin, and grilled shrimp. You could get that with grilled pork, chicken, grilled beef, grilled “ribs of the beef,” or grilled rib.
I chose the latter, which turned out to be a pork chop. And a good one at that, slightly charred but moist inside. The shrimp-and-pork cake was especially tasty with the fried bean curd skin. And the platter was filled out with a large mound of white fluffy rice plus some lettuce, sculptured carrot slices, cucumber and a ring of jalapeno. There was also a dish of sweet and sour vinaigrette to pour over the rice. It was all very good and very filling, even if the two grilled shrimp were, well, shrimpy.