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Restaurant lunch highlights:

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afternoon opens on NW 10th Ave.

October 9, 2017 – The afternoon restaurant has opened on NE 10th Ave. This lunch stop is serving a mid-day meal with a brunch attitude. Co-Owner Grace Gannon has just relocated back to Gainesville from Seattle and is excited about showing Gainesville how they do food on the NW coast. The fast casual approach to lunch with counter service, locally sourced products and several teas and coffees including black, green and herbal tea, and Panther drip coffee, and Tea-Project Hot teas selections from Seattle.  Afternoon Entrees are available with a meatless attitude including Whipped Feta Toast, and White Corn Grits. Meat proteins are available to add to your meal as extras. There another six entrees including several sandwiches and the Shakshouka -- tomato baked eggs, za'atar, and sourdough toast. The brunch/lunch stop is open every day except Wednesday from 9-4:00

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ShulasSTEAKhilton

Shula's American Steakhouse opens on SW 34th St.

Gainesville now has a steakhouse serving lunch seven days a week from 11:30-2:00 on SW 34th St in the University of Florida Hilton Conference Center, 1714 SW 34th St. Founded by Miami Dolphins football coaching legend Don in 1989, and today encompasses several restaurant brands with nearly 30 locations spanning nine states Shula's presents a complete lunch menu including appetizers, Lunch Salads and Knife and Fork sandwiches including the French Onion Burger with caramelized onions, double Gruyère cheese, garlic herb mayo and crushed croutons on a brioche style bun ($15). The complete steak menu is available at lunch. FOLLOW THIS LINK for a complete Shula's menu.

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BIGMILLSsf

Big Mill's Cheesesteak opens on NW 13th St.

September 25, 2017 – There is a new cheesesteak and hot dog stand at 2111 NW 13th St. Next to Adam's Rib Co. You have one week left for their September special of a Big Mill's Chicago Style Cheesesteak for $8.75. Big Mill's Cheesesteaks is all about carnivores, and meat proteins. With hot dogs, sausage subs, and cheesesteak subs, both steak or chicken. Chicago native Keith Miller has been selling his sandwiches on game days and he decided it was time to give Big Mill's 100 per cent of his attention. With a menu featuring cheesesteak sub sandwiches you can try the BM Cheesesteak in either angus sirloin beef, or chicken breast. The menu includes four kinds of sausage sandwiches including a combo steak and sausage sub. In addition to hot dogs Big Mills also serves a hamburger, meatball sub and three salads. Open Monday – Saturday at 11:00 FOLLOW THIS LINK for a complete Big Mill's Cheesesteaks menu

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082217DavesSF

August 22, 2017 – Dave's New York Deli has opened a second location, Dave's NY Deli Express at the corner of Tower Road and Archer road in the Park Lane Plaza next to Dominos Pizza.. The new deli serves the same NY Bagels, Opus Coffee, Pastrami, Corned Beef, hot and cold subs, sandwiches and more as the Dave's NY Deli in Tioga Town Center on Newberry Rd. Both restaurants are open seven days a week for breakfast and lunch, 7:30 to 3:00 M-F and 8:30-3:00 Saturday and Sunday.

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1pizzaPLUSsf

1 Pizza Plus opens on NW 23rd Ave

August 10, 2017 – 1 Pizza Plus has opened for business in the building that formerly housed Lisa's Corner Café on NW 23rd Ave. near Salvation Army. In addition to 16 different specialty pizzas, whole pies, and pizza by the slice, the menu includes The menu includes pastas, baked chicken wings, toasted and cold sub sandwiches, and six different made-to-order salads. 1PP is open Monday thru Saturday from 11 am - 8 pm. The Owner, Mike Case, who formerly owned I LOVE NY Pizza, has plans in the works to sell beer and to create a mozzarella bar at a later date.

 

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TSCsfMH600

Tropical Smoothie opens 2nd location

August 4, 2017 - The Tropical Smoothie Café at 4125 NW 16th Blvd. will open its doors today with a Grand Opening starting at 7:00 this morning. Free samples, giveaways and a free smoothies for a year will be available for the first 50 customers Friday morning. TSC owner Dhairya Chaudhari is opening his second Tropical Smoothie franchise with the first located South of Archer Rd. at 3345 SW 34th St. Primarily a dessert stop TSC serves a varied menu of wraps, sandwiches, flatbreads, bowls and salads. A savory smoothie is available in the Avocolada consisting of avocado, pineapple, spinach, kale, coconut & lime as well as the Watermelon Mojito. Open seven days at 7:00 in the morning serving a light breakfast menu. FOLLOW THIS LINK for more information.

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AmerquanaSF

Wood fired pizza moves into Cairo Grill buidling

August 4, 2017 - Another artisan pizza shop has opened on NW 43rd St. in the old Cairo Grille restaurant building. Rising from the food truck ashes Ameraucana wood fired pizza ls now serving what they describe as "PRE-INDUSTRIAL STYLE WILD YEAST SOURDOUGH PIZZA" in their new restaurant at 2410 NW 43rd St. Currently Ameraucana serves appetizers they call Small Plates that includes salads, meatball, and Marinated Olives with Burnt Citrus & Rosemary. Three desserts are available and six pizzas starting at $10. The Fromage A Trois pizza caught the GLOB Master's eye with Fior Di Latte, Gorgonzola, Parmesan, thinly sliced red onions, Fresh oregano, olive oil. pancetta, and other additional toppings. Open Tuesday – Saturday beginning at 5:00, lunch hour plans will be discussed at a later date. FOLLOW THIS LINK for more information.

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BbreezeSF

Bahama Breeze opens in Butler Plaza

BbreezeMEGHANJuly 26, 2017 – The Caribbean islands have opened for lunch in Butler Plaza world Mon'. Located at 3989 Plaza Blvd. This big box lunch stop -- with 43 plus locations in 13 states – opens the door to tropical island cuisine in SW Gainesville. Drinks with parasols, an every day lunch special, and a menu with 40 plus entrees including Appetizers. Snacks & Small Plates. Soups, Side Salads, Entree Salads, Steak & Beef, Pork, Seafood, Rice Bowls, Chicken, Burgers, Tacos, Sandwiches, Lunch Combos, Fresh Catches. Appetizers. Snacks & Small Plates. Soups, Side Salads, Entree Salads, Steak & Beef, Pork, Seafood, Rice Bowls, Chicken, Burgers, Tacos, Sandwiches, Lunch Combos, Fresh Catches, await your mealtime delight. A dessert menu with seven choices, and a kid's menu category featuring seven selections including hamburgers, Mac 'n Cheese, and chicken tenders are also available. Bahama Breeze has live music in the evenings, handcrafted island cocktails, happy hour drink specials Mon.- Fri, from 4 – 6:00. A late night happy hour continues the evening Sun. – Thurs. from 9:00 to closing with beer, wine, cocktails, and premium Tequilas. Now GLOBer. Is that big box enough for you? FOLLOW THIS LINK for more Bahama Breeze information I might I have missed.

 

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ElectricRsf

Electric Ramen Opens on NE 23rd Avenue

ElectriRamenLOGOMay 1, 2017: Is Gainesville big enough for two soup shops GLOBers? Electric Ramen on NW 23rd Avenue -- in the former The Jones location at 401 NE 23rd Ave thinks so with their lunch time soup & noodle cafe now open Monday - Saturday 11-3 pm. Still in the formative stages, Electric Ramen is offering a limited menu:
Shoyu Ramen with Pork, $7.99
shoyu (soy sauce) based broth, dashi (fish broth), pork, soft egg, scallions
Vegetarian Ramen, 7.99
miso based broth, tofu, soft egg, scallions
Steamed Bun with Pork or Tofu, $3.25
   pork or tofu, hoisin sauce, pickled cucumber, scallions

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Keke's Breakfast Cafe opens in Butler Plaza

KekesSFApril 24, 2017: Keke's Breakfast Café in Butler Plaza, at 4062 Plaza Blvd. With 26 locations, this franchisee generator is open and serving lunch and breakfast every day from 7- 2:20. Keke's menu lists 10 paninis, 5 burgers, and 9 wraps including an Italian Chicken Panini: Chicken breast, pesto sauce, roasted red pepper and provolone cheese (8.99), a Turkey Burger: One-third pound turkey burger on toasted ciabatta bread with your choice of toppings (7.99), and a Portabella wrap: Grilled Portabella, pesto sauce, roasted red pepper, provolone and romaine (8.49). The Keke's lunch menu also includes 8 salads including the Tuna Salad and Fresh Fruit: Tuna Salad, strawberry, banana, blueberry, grape & orange slices on romaine (9.99). Keke's is open every day and you can FOLLOW THIS LiNK for breakfast and lunch menus that have more entrees than you than you can shake a strip of crisp, crunchy bacon at.

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wearhouse

Warehouse Restaurant & lounge reopens for lunch

April 3, 2017: Downtown's Warehouse Restaurant & Lounge is one once again open for lunch. Located in the new, and growing Power District South of downtown Gainesville. This multi cuisine restaurant now serves lunch, dinner and drinks from a menu of salads, seafood, pork, and poultry with daily specials.

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zzGLOBbullet HEROsfIT'S HERO'S NOT HOGAN'S! Since the GLOB's outset seven years ago the GLOB Master has enjoyed saying, "there are 243 places to eat lunch in Gainesville." That statement makes it a tough task of keeping track of all the openings, and closing that happen each and every month. And that's not even talking about name changes, and lunch stops that sneak up, open for business without any kind of public notice.

The GLOB worldwide offices received a nice comment from Heros 'Great Sandwiches' owner Aaron Newbold about our failure to mention the Hogan's heroes sub shop on SW 34th St. changed owners over a year ago and is now HEROS 'Great Sandwiches':

"The owner of Hogan's a year ago April 18 sold me 34th location and I renamed Heros and have tried to become my own entity while also showing where I was inspired from by keeping a lot of the things that makes Hogan's so great. " - READ MORE.

Thanks for the wakeup call Aaron. I love your sandwiches, and tomato crowns!

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SOULfoodSD

Downtown adds three new restaurants

Just like that three new restaurants have opened in 2017 and they are all available, downtown lunch stops:

zzGLOBbullet Celebrity's Soul Seafood, 201 SE 2nd Ave #101, Downtown. Located behind next to Mark's Prime Steakhouse, this neck bones-and-rice lunch stop also serves chicken wings, and fried chicken. A veritable smorgasbord of traditional Southern food, this is the third restaurant opening for owners Fredrick and Taja Jacobs. The first was opened in California and the 3rd is ... in Ft White of all places!

zzGLOBbullet China Garden, Gainesville Shopping Center, 1216 N. Main St. Just south of the Main Street Publix, Café Gardens owner Fiona Liangfoiny is serving a complete Chinese menu with $5.49 lunch specials served with fried rice from 10:30 am to 3 pm. The menu also includes a $7.49 Dinner Special, House Combination Specials, and a diet menu, all dishes available for take-out or in-house dining.

zzGLOBbullet Flaming Subs, Gainesville Shopping Center, 1122.N. Main StNot a lot has changed in this poplar lunch time sub shop except ownership and the new name. Open from 10 am to 4 pm, Flaming Subs serves the same menu of salads and hot and cold sub sandwiches as Larry's Giant Subs.

 

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032117CuriaSF.jpg

December 16, 2017 - Three new restaurants have recently opened including a sandwich shop, a vegan restaurant, and a golf course café:

zzGLOBbullet With outdoor seating and a drive-through pickup window, Piper Gi's will be open starting with lunch from 11 am -3 pm and other times. Piper at 204 SW 2nd Ave.  According to owner Tommy Newman the former Wholly BBQ location next to the High Dive will be run with his wife, Shanti Aura Riesch-Newman, and brother-in-law, Jacob Riesch, with combined experience as chefs for several notable Gainesville restaurants including Manuel's Vintage Room, Emiliano's Cafe, and Napalanto's. FOLLOW THIS LINK for more information.

zzGLOBbullet Curia On the Drag, 2029 NW 6th Street, has opened a vegan café to complement their coffee shop and wine bar. Serving lunch, dinner, drinks, and coffee, Curia presents a complete vegan menu. Including mac 'n cheese, jackfruit, fish-less tacos, and many more plant-based entrees. The three-building location also touts domestic and imported beer, sparkling wines, happy hour, board games, and entertainment. FOLLOW THIS LINK for a complete Curia menu

zzGLOBbulletDivot's Café & Banquet has opened in the Meadow Brook Golf Club on 3200 NW 98th and NW 39th Ave. Lisa's Corner Café owner and manager, Lisa Freeze, has jumped across town to accommodate lunch outers and golf enthusiasts with a $7 Cheeseburger and French fry specials and a varied menu of sandwiches, salads, wraps, and hot entrees

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LonghornSF

Butler Plaza opens new lunch stops

Tuesday, December 6, 2016 – The Longhorn Steakhouse returns after several years to Gainesville at 2933 Clark Butler Blvd with more steaks than you shake a prime cut at. Featuring 100% grade A beef in over 30 different combinations, entrees with chicken and salmon, and salads and burgers. FOLLOW THIS LINK for more information.

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Culver's, a restaurant that features "butterburgers" and frozen custard for dessert has opened in Butler Plaza at 912 NW 56 Terr. In 1984, George and Ruth Culver had the idea for a restaurant no one could resist: a combination of his "love for his mom's homemade hamburgers with his favorite childhood treat." Four flavors of frozen custard are offered each day with over 30 mix-ins and toppings. In addition to dessert, the menu also includes fried Wisconsin cheese curds, salads, chicken and fish sandwiches, and dinner entres and kids' meals. Culver's is open from 10 am to 11 pm Sunday through Thursday and 10 am to midnight Friday and Saturday. FOLLOW THIS LINK for more information.

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Jersey Mike's Subs touting 'east coast style' sub sandwiches Jersey Mike's  has opened a second location in Gainesville at at 2803 SW 42nd Street in Butler Plaza. Franchise owners Angelo and Kimberly Crowell own two Jersey Mike's in Tallahassee. Jersey Mike's is open from 10 am to 9 pm 7 days a week. This nationwide franchise has over 750 locations, the first having been established on the New Jersey shore in 1956. FOLLOW THIS LINK for more information.

 

ainesville's oldest restaurant closes Saturday after 82 years.
Related Links:

Louis' Lunch at Southeast Fifth Avenue and Second Street, which is also open today, serves the last of its hamburgers and shakes from 9:30 a.m. to 5:30 p.m. on Saturday.
Owner Tom Pennisi, 75, cited slow business and his age for his decision to close the diner and sell the property.
His father, Louis Pennisi, opened the business in 1928.
 


Hey Jules I want to start running the feature below every day. 
I would like to include CHOW NOW with a new location but I would need your location by 8:30 in the morning . . .?
Today’s Lunch Plans
Tuesday, October 27, 2010

The GLOB’s Lunch Plans:  Sandwich Inn, Northeast, 110 NE 16th Ave.

CHOW NOW Food Truck Plans: Alachua County Sheriff’s Office, Northeast, Hawthorne Rd.
GLOB Lunch Spot Update
Downtown:
Newly Opened:
Urban Flatbread, Warehouse
Closed: Louis Lunch, Tori's Big Burger

Midtown:
Newly Opened
: Anthony's Pizza & Subs, O!O Garden Grill (Tentative)
Closed for lunch: Farah's on the Avenue

Archer Rd.:
Newly Opened:
Ghengis Grill, Michael's

34th St.:
Newly Opened:
Bagle Land (tentative)
Closed: J. Doobies Wraps
Read more...

Lunch stop openings close out 2016

December 16, 2017 - Three new restaurants have recently opened including a sandwich shop, a vegan restaurant, and a golf course café:

zzGLOBbullet With outdoor seating and a drive-through pickup window, Piper Gi's will be open starting with lunch from 11 am -3 pm and other times. Piper at 204 SW 2nd Ave.  According to owner Tommy Newman the former Wholly BBQ location next to the High Dive will be run with his wife, Shanti Aura Riesch-Newman, and brother-in-law, Jacob Riesch, with combined experience as chefs for several notable Gainesville restaurants including Manuel's Vintage Room, Emiliano's Cafe, and Napalanto's. FOLLOW THIS LINK for more information.

zzGLOBbullet Curia On the Drag, 2029 NW 6th Street, has opened a vegan café to complement their coffee shop and wine bar. Serving lunch, dinner, drinks, and coffee, Curia presents a complete vegan menu. Including mac 'n cheese, jackfruit, fish-less tacos, and many more plant-based entrees. The three-building location also touts domestic and imported beer, sparkling wines, happy hour, board games, and entertainment. FOLLOW THIS LINK for a complete Curia menu

zzGLOBbulletDivot's Café & Banquet has opened in the Meadow Brook Golf Club on 3200 NW 98th and NW 39th Ave. Lisa's Corner Café owner and manager, Lisa Freeze, has jumped across town to accommodate lunch outers and golf enthusiasts with a $7 Cheeseburger and French fry specials and a varied menu of sandwiches, salads, wraps, and hot entrees

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LonghornSF

Butler Plaza opens new lunch stops

Tuesday, December 6, 2016 – The Longhorn Steakhouse returns after several years to Gainesville at 2933 Clark Butler Blvd with more steaks than you shake a prime cut at. Featuring 100% grade A beef in over 30 different combinations, entrees with chicken and salmon, and salads and burgers. FOLLOW THIS LINK for more information.

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Culver's, a restaurant that features "butterburgers" and frozen custard for dessert has opened in Butler Plaza at 912 NW 56 Terr. In 1984, George and Ruth Culver had the idea for a restaurant no one could resist: a combination of his "love for his mom's homemade hamburgers with his favorite childhood treat." Four flavors of frozen custard are offered each day with over 30 mix-ins and toppings. In addition to dessert, the menu also includes fried Wisconsin cheese curds, salads, chicken and fish sandwiches, and dinner entres and kids' meals. Culver's is open from 10 am to 11 pm Sunday through Thursday and 10 am to midnight Friday and Saturday. FOLLOW THIS LINK for more information.

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Jersey Mike's Subs touting 'east coast style' sub sandwiches Jersey Mike's  has opened a second location in Gainesville at at 2803 SW 42nd Street in Butler Plaza. Franchise owners Angelo and Kimberly Crowell own two Jersey Mike's in Tallahassee. Jersey Mike's is open from 10 am to 9 pm 7 days a week. This nationwide franchise has over 750 locations, the first having been established on the New Jersey shore in 1956. FOLLOW THIS LINK for more information.

 

TamalWINDOWtopper

New lunch stops open for business

MONDAY, OCTOBER 17, 2016: From fresh tamales to breakfast all day new lunch stops are popping up all over Gainesville:

zzGLOBbullet TAMALhorseATamale shop opens downtown: "When the Tamale Horse is on the sidewalk, there are fresh, hot tamales waiting inside," Tamal Head Cook and Owner Rachel Iannelli, said proudly scratching Tamale's white mane. Two blocks north of the new Depot Park complex, in the heart of Gainesville's South Main arts district, daily Tamal offers unique and healthy meat, vegetarian, and vegan tamales at reasonable prices. Owners, Cecil Iannelli and Rachel Nicholas, who are also long-time Gainesvillians and food lovers, use locally sourced meat, produce, and eggs whenever possible, and the aquas frescas are sweetened only with turbinado sugar. After three decades in the restaurant business and working on her doctorate degree, a tamale shop wasn't always Rachel's first career consideration, but now, she says, "As far as I know, we are the first tamale shop in Gainesville, and we are excited sharing our passion for handmade tamales." FOLLOW THIS LINK for more information.

 

KRAZYGtopperzzGLOBbullet Krazy G'opens in Midtown: Serving breakfast, lunch, and dinner and open from 7 AM – 2 AM (yes, 2 AM in the morning!) every day, Krazy G's will be serving organic gourmet burgers from grass-fed beef, locally brewed beer, and biscuits and other breakfast food. This fast casual spot will host a smoker for burgers, brisket, pork shoulder, house-made bacon, and bologna. For long-time Hog Towners, the breakfast menu includes the return of the Asher Special from Skeeter's Breakfast House -- a popular Gainesville restaurant from the late 1970s to 1995 -- that includes Skeeter potatoes, melted cheese, a choice of eggs, choice of sausage or bacon, and a biscuit. FOLLOW THIS LINK for more information

zzGLOBbullet Fresh Corner opens in Stadium Club Bldg: Specializing in breakfast all day, the Fresh Corner is open and ready to serve you breakfast "In hand. " With a menu that includes bagels, toast, crispy waffles, and fresh bowls, there are many breakfast entrée variations such as the Captain's Way Bagel consisting of smoked salmon, sliced bananas, honey, and sunflower seeds. There are three kinds of bowls all featuring a base of coconut chia seed pudding, Greek yogurt, and fresh fruit. Smoked Chicken & Waffles has already become a Fresh Corner favorite. Open Daily 8 am -5 pm, the Fresh Corner offers gluten-free and vegan options along with avocado toast and mini-bagels.

 

BigIslandFoodTruck

zzGLOBbullet Big Island Bowls opens in Root & Pecker facility: To paraphrase the Trailer Park Troubadours, "It ain't a restaurant until the wheels come off." A Big Island food truck has planted itself on the Root & Pecker grounds at 5432 NW 8th Ave. With tentative plans to be open from 9 am-6 pm daily, lunch every day at the Big Island Bowls features smoothies and fruit and acai bowls. All of their bowls are free of additives, preservatives, artificial ingredients, and dairy. FOLLOW THIS LINK for more information

 

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patticakesSF

September 12, 2016 - Patticakes on the Bo Diddley Plaza downtown has opened on the NE corner of the Plaza with a limited menu this week. Open from 6:30 a.m. to 2 p.m. Tuesday through Thursday, the lunch menu includes salads, sandwiches, wraps, and paninis. Patticakes will have a full espresso menu with lattes and cappuccinos plus tea, smoothies, and milk shakes. Breakfast items include muffins, scones, pastries, quiche, bagels, and yogurt. Next week Patticakes will be open Monday through Saturday until 9 p.m. and later when there are concerts on the Plaza and will be open on Sundays during festivals. Seating includes a limjited number of lunch counter seats, a patio, and the Bo Diddley Plaza.

Also now open for lunch:

zzGLOBbullet Felipe's Mexican Taqueria has opened in midtown on the corner of W. University Ave and NW 12th St. With the standard tacos, burritos, and quesadilla, Felipe's also offers Tinga Chicken Breast, Al Pastor, Chorizo, and Grilled Vegetables. With several restaurants in Louisiana, this is Felipe's second venture into Florida, the other being in Naples. Felipe's offers three ways top place you lunch order: a fast casual lunch line, by cell phone from your table, or from a server at the bar or in the bar area. FOLLOW THIS LINK for a complete Felipe's menu.

zzGLOBbullet The Costa Vida Fresh Mexican Grille has opened at 3581 SW Archer Rd. "Costa Vida is a laid-back counter-serve Mexican restaurant with Baja-style tacos and burritos plus gluten-free options. Fresh food created with using real ingredients." Offering the standard Tex-Mex lunch fare, Costa Vida lists some interesting specialties such as Fajita Burritos, Mango Chicken Salad, and Sweet Shrimp Salad or Tacos. FOLLOW THJIS LINK for a complete Costa Vida menu.

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Chipotle Mexican Grille opens third location

CHIPOTLEsfASeptember 6, 2016: Chipotle Mexican Grille has opened a third Gainesville location on the corner of NW 13th St. and NW 23rd Ave. Chipotle touts 'Food with Integrity" such as "Vegetables grown in healthy soil, and pork from pigs allowed to freely root and roam outdoors or in deeply bedded barns" and claim that "with every burrito we roll or bowl we fill, we're working to cultivate a better world." Chipotle serves burritos with meats, sofritas, rice, beans, fajita veggies, several salsa options, quacamole, sour cream, cheese, and/or romaine lettuce. FOLLOW THIS LINK for Chipotle reviews.

 

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VpizzaSF

V Pizza opens in Vello's Building downtown

August 29, 2016: V Pizza/Sidecar Bar have opened in the space vacated by Vello's in downtown Gainesville.  Serving an Italian menu of specialty pizzas, create your own pizzas, calzones, and strombolis, the fast casual restaurant (order at the counter) has a "Lunch Special Pricing" at $9.95 for a beverage, cheese pizza plus 1 topping or 10.95 with any house pizza. For gluten free pizza, add $3. Other Lunch Special options for $9.95: A calzone plus 1 topping; a panini, or chicken wings. Touting authenticity, the Jacksonville creators of V Pizza feature imported and dry-aged Italian meats, San Marzano tomatoes, '00 flour', water buffalo mozzarella (mozzarella di bufala), pizzas that aren't perfectly round, and burn marks on the crust. These are the elements V Pizza creators believe that validate their authentic Napoletana pizza. According to the About Food website Neapolitan pizza originated in Naples, Italy, and is made from simple basic dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil--no fancy toppings here. According to the Jacksonville Sidecar website,  "Sidecar honors the original definition of the cocktail – a combination of spirits, sugar, water, and bitters [and] spirit-forward drinks are accompanied by rotating draft beers, over 50 bottled beers, two cocktails on tap, whiskey on tap, and a great list of old and new world wine varietals." FOLLOW THIS LINK for more information and a complete Z Pizza menu.

 

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HWFsf

 

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Humble Pie opens store front, changes name

081816HUMBLEwoodfireLOGOAugust 21, 2016:  After much planning, and making arrangements the Humble Pie food truck has opened a 'brick and mortar' lunch stop at 405 SW 4th Ave. next to their Humble Wood Fire kitchen. The new lunch stop will have a daily $10 lunch special for an 8" pizza and the Humble Wood Fire salad of the day. The Humble staff will post the daily special on their social media connections.After being named in a lawsuit for using the Humble Pie name by a Manhattan, New York law firm representing a Humble Pie pizza chain in Arizona, the HWF pizza boys have decided to change their name to Humble Wood Fire. According to their FaceBook page: "Our new name embodies the heart of what we have always been about. Humble Wood Fire also enables us to move beyond being known solely for our wood fired pies." FOLLOW THIS LINKfor more information, and a Humble Wood Fire menu.

 

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WINGSteriyakiSF

Wings & Teriyaki opens in NE, Flaming Crab on Newberry Rd.

May 10, 2016: Listing a complete menu of hibachi/teriyaki entrees including chicken, beef, shrimp, steak and tofu, the Wings & Teriyaki lunch stop on NE 23rd Ave. also specializes in chicken wings in 25 different flavors. Need more lunch GLOBer? Wings & Teriyaki also serves gyros, Philly steaks sandwiches, hamburgers, and salads. You can also get fried shrimp with white or fried rice and a drink for $9.99. There are two chicken wing combos on the menu and 12 combos served with steamed veggies and white or fried rice. Wings & Teriyaki is Open seven days a week.

FLAMINGcrabLOGOThe Flaming Crab has opened on Newberry Rd. near Tower Rd. in the old Yummy House location. Taking seafood boils to a new level, the Flaming Crab touts Cajun style crab boils with a twist -- your fresh catch is boiled in a Cajun-style-blend of spices, then tossed with a choice of signature seasonings, and served in a bag to preserve the flavors. Menu items range from $27 to $65: The Flaming Crab has a Po Boy Sandwich Special at $7.99 and a 2-lb fresh crawfish special for $18.99.

 

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KAPLEbiscuitSF

Maple St. Biscuit opens in Butler Plaza

April 15, 2016: The Maple Street Biscuit Company opened yesterday in Butler Plaza in the Target Shopping area. Touting consistent southern comfort food with a modern twist.  The MSBC serves an assortment of sandwiches including the Chicken Club, the Iron Goeat, and the Sticky Maple ll served on Flaky Biscuits. Side orders include oatmeal, Hashups, (home fries with chopped smoked ham, red and green peppers, grilled onions, mushrooms, and melted cheese & Gravy), and Sweet Potato Fries with maple mustard dipping sauce. FOLLOW THIS LINK for more information.

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Three restaurants open April 4, 2016

GovindaSF

zzGLOBbullet GOVINDA'S BAKERY & CAFÉ: The big, green building on NW 13th St. has a bright new coat of beige pain and is now selling breakfast delights and lunch. Soups with free refills and veggie sandwiches served on ciabatta rolls are the main components of the veggie menu. According to GOVINDA's website, "We are a vegetarian bakery and café . . . We specialize in healthy, wholesome, yummy food prepared with love and care! Our mission here at Govinda's is to encourage an atmosphere of peace, serenity, and harmony in our community and in ourselves."

zzGLOBbullet WINE & CHEESE GALLERY: This long time downtown favorite has been resurrected with new lunch ideas and a fast causal approach to lunch. With a menu that includes lads, sandwiches, and soups the Wine and Cheese has included cheese boards totheir menu.

zzGLOBbullet YUMMYHOUSUEsf2016YUMMY HOUSE: After a short hiatus, Yummy House has reopened in the old Crispers location on 34th St. A dimly-lit atmosphere houses multiple tables adorning white tablecloths, a long bar area, and sharp, clean decor. Yummy House's extensive menu is still available on the inside with added, east parking now available at this SW 24th location.

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Grill Fresh opens behind the Swamp

GRILLfreshSFMarch 21, 2016: Grill Fresh opens for lunch today in the old Café Gardens location behind the Swamp in mid-town. With a mix 'n match of bowl entrees with a base foundation ranging from sweet potato noodles for salad to warm veggie spiced rice and fresh herb roasted potatoes. After the base ingredient, the choices are toppings of veggies, protein, and sauce. Bowls can be ordered in three categories: GREEN BOWL that includes 2 greens, 2 veggies and 1 protein, the FOUR BOWL that consists of 2 base ingredients, 1 veggie, and 1 protein, to the SIX BOWL that includes 2 base ingredients, 2 veggies, and 2 proteins. Breakfast is available every morning with breakfast bowls of 1 base ingredient, 1 egg or tofu, 2 proteins, and 1 cheese.

- Mike Sanford, GLOB Editor

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Harvest Thyme burgers, SweetBerries buy local specials

March 14, 2016: The NW 39th Ave. Harvest Thyme Café is now serving hamburgers and brunch. You can choose from two $8.25 burgers, both with grass fed, local beef: The Cheeseburger – with lettuce, tomato, and cheddar, Swiss, provolone, or American cheese, OR the Carolina Classic with chili, coleslaw, mustard, and onions. Two additional of the following toppings included in price: raw onion, pickles, coleslaw, bacon, grilled peppers, grilled onions, and jalapenos; each additional topping at $0.50 (Be sure to add one of the HT brownies to your lunch for dessert, they are really yummy.  - GLOB Master.).)

031416HarvestHarvest Thyme Café at this location is also serving Brunch until 2 pm with Omelettes and Skillets, both types with eggs and Michael's home style potatoes along with your choice of meat and/or cheese and two of the following ingredients: spinach, tomato, onion, jalapeno, black olives, mushrooms, scallions, green peppers. Other brunch items include waffles, gluten free waffles, pancakes, French toast, and plates, which consist of two eggs served your way with Michael's homestyle potatoes, toast, and bacon, sausage or ham. FOLLOW THIS LINK for more information.

zzGLOBbullet Sweetberries Eatery and Frozen Custard has come up with a smart Friday-Saturday-Sunday Special with an emphasis on buying local.  The Osmond sisters will be attending the Wednesday Unions St. Downtown Farmers Market each week with the purpose of seeking out a local farmer or food artisan's locally grown or locally made product to feature in their upcoming Weekend Special. "We decided after featuring White Apron's Fig Preserves on our Chicken, Brie and Fig Preserve sandwich, image at the top of this news, last weekend this would be a good way to showcase the abundance of produce and artisanal food items available in our area," Co-Owner Jane Osmond said. "If at all possible, we'll also have their products for sale in our store during the Special in which their product if featured"

KUDOS to SweetBerries! That is such a good idea the Daily GLOB will start featuring Sweetberrie’s Weekend End specials Friday mornings and including a link to the participating local farmer and producer.

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SandwihcDepotSF

Sandwich Depot moves into Adam's Rib Co. building

March 7, 2016: The Sandwich Depot has opened shop in the old Adam's Rib Co. building on NW 13th. St. adjacent to the new Adam's Rib Co. Open for lunch and dinner with the same menu Monday – Saturday the Sandwich Depot boasts over 15 different sandwiches featuring wraps, hamburgers, tacos, a veggie burger and various salads including a chicken Caesar salad and a Cobb salad. Sandwich depot was established in 2013 as a food truck. Family-owned-and-operated menu items are original, inspired creations by chef and owner Travis Mylott. FOLLOW THIS LINK for more information

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Twisted Peacock opens on SW 13th St.

TpeacockSFJanuary 9, 2016: The Twisted Peacock has opened on SW 13th St. for lunch and dinner and serves Indian cuisine "in a contemporary fashion rooted in Indian cooking. " The full Indian menu includes entrees like Palak Chole (creamed spinach and chick peas), Nandu Varuval (South Indian fried, spicy, soft shell crab), and Chicken Tikki Masala. There are also sandwiches, salads, vegetarian entrees such as Malai Kofta ("dumplings made with cashews and tossed in a rich, creamy gravy"), and both meat and seafood entrees. Appetizers, which are called Street Food, consist of five options, and three kinds of Indian bread are available. The Twisted Peacock opens at 11 am seven days a week.

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LISAstoreFront

Lisa's Corner opens on NW 23rd Ave

February 2, 2016: Lisa's Corner Café has opened on the corner of NW 23rd Ave at 125 NW 23rd Ave. Suite 9 in the former location of La Fortuna. With a new homey décor, options include a hot lunch buffet and a soup and salad bar. The menu includes sandwiches, wraps, Hot Baskets, chicken wings, fried fish, and daily Hot Bar Specials. Lisa's Corner Café is open 7 days a week at 8 am for breakfast, including a breakfast bar until 11:30 am.

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Buffalo Wild Wings opens in Oaks Mall

BWWsf

BWWwingsJanuary 13, 2016: With Chicken Wings, Beer, and sports the Buffalo Wild Wings Grill & Bar in front of the Oaks Mall you can count on this second, and third joint lunch palace being a busy. Chicken wings. and boneless wings are available in 17 flavors including Bourbon Honey Mustard,Thai Curry, And a Reformulated Blazin' wing. There is a Veggie boat, potato wedges, and Cheddar Cheese Curds available for the veggie lunch outer. Add seven kinds of salads including a prime rib salad, seven different wraps, street tacos, five kinds of hamburgers, two kinds of chicken sandwiches, a pulled pork sandwich, and a Southwest Philly sandwich it becomes apparent why BFW emphasises a "Fast Break Lunch" approach.  The FBL menu allows customers to create a customizable lunch order and eat in 30 to 40 minutes. The Fast Break Lunch is available Monday - Friday, 11- 2:00 pm. NOTE TO BOB SANFORD: BWW has chicken tenders in both a naked, and crispy variety

ainesville's oldest restaurant closes Saturday after 82 years.
Related Links:

Louis' Lunch at Southeast Fifth Avenue and Second Street, which is also open today, serves the last of its hamburgers and shakes from 9:30 a.m. to 5:30 p.m. on Saturday.
Owner Tom Pennisi, 75, cited slow business and his age for his decision to close the diner and sell the property.
His father, Louis Pennisi, opened the business in 1928.
 


Hey Jules I want to start running the feature below every day. 
I would like to include CHOW NOW with a new location but I would need your location by 8:30 in the morning . . .?
Today’s Lunch Plans
Tuesday, October 27, 2010

The GLOB’s Lunch Plans:  Sandwich Inn, Northeast, 110 NE 16th Ave.

CHOW NOW Food Truck Plans: Alachua County Sheriff’s Office, Northeast, Hawthorne Rd.
GLOB Lunch Spot Update
Downtown:
Newly Opened:
Urban Flatbread, Warehouse
Closed: Louis Lunch, Tori's Big Burger

Midtown:
Newly Opened
: Anthony's Pizza & Subs, O!O Garden Grill (Tentative)
Closed for lunch: Farah's on the Avenue

Archer Rd.:
Newly Opened:
Ghengis Grill, Michael's

34th St.:
Newly Opened:
Bagle Land (tentative)
Closed: J. Doobies Wraps
Read more...

Soul Shack

 

 

Offer your GLOB comments, lunch photographs and opinions about the Soul Shack below. Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments. - THANKS!

The Pluses and Minuses of Soul Shack:

Soul Shack + indicators

Soul Shack - indicators:

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Burger Que: CLOSED, May, 2017

 "If I die before I wake feed Jake, he's been a good dog."

If you're feeling puny eat at BurgerQue

By Mike Sanford, GLOB Editor

BurgerQueSFIt's funny what jumps out of your mind sometimes. There I was checking out the menu at the BurgerQue, Burgers & Barbeque -- next door to Bagels and Noodles in Midtown on University Ave. -- when the Jake Hamburger caught my eye:

The JAKE BURGER $ 8.75
Double Angus Chuck Burger with double American Cheese,
Chili, Pulled Pork, Bacon, BBQ Sauce and
standard dressings of ketchup, mustard, mayo, lettuce, and pickle

That sounded like a lot of hamburger on one bun to the GLOB Master.

There is a new challenger in the Gainesville burger arena, and this place is ready to compete with their Big Jake, the Cry Baby, the High Burger, the Hot Mama, and the Big Mama. If you were counting, that is a week's worth of burgers for you to consider. If you are not the curious sort of carnivore, they also have the standard single and double, and, for the vegetarian, a very interesting Portobello Mushroom Cap Burger with avocado spread, lettuce and tomato on a burger bun.

BQlogoThere is a complete BurgerQue menu at the restaurant link below

Gainesville's Lunch Out Blog is 64 months old and since then, this makes the third restaurant to open in this cozy, long, and narrow lunch spot with a nice patio along the side of the building that doubles the seating.

It appears BurgerQue might have a winning combination of proteins with both hamburgers and barbeque on the menu. But this isn't a BBQ stand GLOBers. I think it is a hamburger palace that serves 'que. And that ain't all my protein munching pals -- the menu also includes chicken wings, salads, wraps and hot dogs, all competing with the hamburgers and barbeque entrées of pulled pork, brisket, and smoked chicken breast.

The BurgerQue Messin'with Texas entrée at $6.50 with beef brisket, pulled pork, spicy pickles, cheese and BurgerQue BBQ sauce will have you singing Robert Earle Keen' s lunchtime classic Barbecue.

Barbeque makes old ones feel young
Barbeque makes everybody someone
If you're feelin' puny and you don't know what to do
Treat yourself to some meat -- eat some barbeque

 

JAKE480

So many delicious entrees, but just one lunch choice for the GLOB Master. I selected a burger -- the BurgerQue Cry Baby Burger for $7.50. This lunch hour belly bomb includedstwo Angus chuck patties with American cheese, bacon and hot, homemade 4-Pepper Relish along with the standard lettuce, tomato, ketchup, and pickle on a sesame seed bun. I selected French fries from their nine side item choices. NOTE TO JULES GOLLNER: The French Fires were crispy, and very well done without me asking.

This burger was excellent and a good lunch choice. As far as the heat -- I always find the term HOT to be a relative identifier because what YOU feel as hot could be completely different from MY sense of culinary heat. The 4-Pepper Relish added a modicum of heat along with a very noticeable spicy pepper flavor.

 

BQpatio

I sat at the counter that lined the Eastern wall of BurgerQue and enjoyed the old posters of memorable "babes" from the past mounted on the wall. The omages on the wall give this lunch stop a definitive man cave ambiance to the place.

BurgerQue also sells breakfast with the $5.50 Breakmess: "Two eggs, sausage gravy, bacon, potatoes, grilled onions, and cheddar cheese all piled up." And the BBQ Burrito: "Two eggs, sausage, bacon, potatoes, salsa, and cheddar cheese rolled up in a flour tortilla."

I think BurgerQue work for a serious, all meat lunch. I can see many lunch choices on this menu that deserve my consideration starting with The Big Jake Burger

So my suggestion GLOBers is, if you are feeling puny and don't know what to do, treat yourself to some meat, eat at BurgerQue!

The Pluses and Minuses of BurgerQue

BurgerQue + Indicators: Varied lunch menu with some interesting choices, delicious home style burgers, nice outdoor seating, retro ambience.

BurgerQue – Indicators: Parking can be perplexing, but the bus stop is only 50 feet away!

Add your GLOB comments, lunch photographs and opinions about BurgerQue.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!

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Yummy House

Superior lunch includes secret ingredient

By Mike Sanford, GLOB Editor

YUMMYHOUSUEsf2016 It was a good day for a lunch advneture I was thinking to myself looking forward to meeting GLOB Content Editor Lynn Dirk, Sweetberries Eatery and Frozen Custard owner  Jane Osmond and her hiusband Mark Olson.

Emblazoned on the Yummy House website's home page is a statement that defines my Yummy House experience: "Our Continued Focus on Quality"

 

YHdimsum1

From the time the friendly maitre'd seated us and until our leftovers were in a box, I was feeling like a very special customer. Starting with several dim sum carts circulating the dining area, from which customers may immediately select numerous appetizers to begin eating rather than waiting on food from the menu, this Asian restaurant has lunch figured out GLOBers.

Of course being Yummy House first timers, we didn't have that 'quick lunch' process figured out until after we ordered. But that's OK because the YH menu was an incredible cornucopia of choices including a YH 'secret ingredient' that contributes to making this lunch stop special.

 

YHdimsumTOPSHELF

Literally meaning "to touch your heart," dim sum consists of a variety of dumplings, steamed dishes, and other goodies. They are similar to hors d'oeuvres, the hot and cold delicacies served at French restaurants.  It was fun to watch Jane and Mark perusing the dim sum carts that circled our table and tryinb to decide what their Chinese hors d'oeuvre lunch would consist of.

 

YHfavoriteTOPPER

Lynn ordered a fried tofu appetizer (image at top) that included the Yummy House Signature Salt and Pepper Mix. This condiment has been named a 'Top Appetizer in Tampa Bay' and includes green onions, cilantro, roasted garlic, and minced chili. There are seven Salt and Pepper appetizers available, but i'm thinking that soice mix will go on anything I order in the future. I'm telling you, little Grasshopper, this mix of YUMMY-ness stole all the applause and made everything else taste just a little bet better and more delicious.  The tofu was crispy on th outside and actually fluffy on the inside as opposed to the usual curd-type texture.  But it was all to hold the spice mix, which Lynn discovered had a lot of tiny roasted pieces of garlic that she though was the real secret by giving a bit of crunchiness, and yes, according to one of the servers, the garlic is roasted by the restaurant.  At the same time, the freshness of the green onions and cilantro kept it light.  However you try to describe it, everyone at our table agreed it was magic.

 

YHfriedRICE

Lynn and I ordered variations of fried rice. I selected the BBQ Pork Fried Rice that included diced BBQ pork, egg, green onions and cilantro with jasmine rice for a reasonable $8. Lynn ordered the Vegetable Fried Rice with mixed seasoned vegetables, eggs, green onion and cilantro with jasmine rice. Lynn is picky about her rice and she was very pleased with the texture.  Also, the fried rice was not greasy. There is a Yummy Housae menu at the restaurant link at bottom.

 

YHdimsumCANISTERS

With these servings, even the dim sum, all being big enough to share, the Gainesvile Lunch Out Blog table as usual became a tasting universe as all four lunch outers shared our meals. We hungrily and happily feasted on pork and Shrimp Steamed Buns, BBQ Pork Puffs, and a very good, beautifully fried-to-perfection something or other -- maybe it was the Chinese Style Fried Cruller. whatever it was, it was the 2nd best thing.  When Lynn and I got the gumption to order a dim sum dish, we probably picked the least successful one -- baby short ribs that were too chewy.

 

YHpepperSPICE

The fried rice was very good with the added YH Salt and Pepper Mix. Dim sum was a fun adventure in Asian tastes, textures, and flavors. Next time I will print up the dim sum menu from the website and take it with me because there wasn't one provided at the restaurant -- then I will be more prepared to continue the adventure.

The Pluses and Minuses of Yummy House

Yummy House + indicators : YH Salt and Pepper Mix, Dim Sum selections.

Yummy House - indicators:  Lunch time is busy, parking is horrendous

Be the first to offer your GLOB comments, lunch photographs and opinions about Yummy House.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!

 

YHshrimp

Yummy House, XO Sauce true to billing

By: Melissa Kahan, GLOB Correspondent

Sometimes I am overcome with such cravings that regardless of the dinner I planned to cook for myself, I cannot shake off this desire. Recently, I had an overwhelming hankering for Chinese food that I knew my homemade stir fry would not satisfy. My roommate, Alyssa, seemed to coincidentally have the same craving. Either that or I am very persuasive when I get hangry — yes hangry — and I thought that it merited an occasion to try a new place, specifically a place that had great ratings that I have been wanting to try.

True to form, Yummy House, close to the corner of Tower Rd. and Newberry Rd., resembled many other Chinese food establishments upon first glance: small, very long menu, the works. However, the dining area was definitely a few steps up from your typical greasy Chinese take-out joint, and that was refreshing. Now to deciding what we wanted to eat...

 

YHdining

After weeks of hearing about shrimp cravings from Alyssa, ordering something involving shrimp was an absolute certainty. I couldn't help but glance at the appetizers and, lo and behold, there was a dish to satisfy her craving and lend to our love of spicy food: The Wasabi Shrimp, image at top of this feature. The cooked shrimp was sautéed in a surprisingly light wasabi sauce, which actually turned out to be the perfect amount of sweet and spicy, as anyone who has tried wasabi before knows that just a smidge too much can clear out your sinuses immediately.

 

YH1pepperAlyssa decided on the Spicy Hunan Beef, which was your typical Chinese fare of mixed vegetables and plenty of beef. It was evident, though, that the quality of the meat was very good, as there weren't any chewy or stringier pieces amidst the heaping amounts of sauce, protein and veggies. However, Alyssa and I both noticed that the "spicy" dish wasn't exactly spicy at all, and it was actually quite mild for such a title. While tasty and high quality, it was not exactly unique.

YHfriedRice"Our signature fried rice dishes are the best in town." Now that is a claim I've heard before: best of this and best of that. This was one claim that was made a reality for my dining experience. I do not steer toward the fried rice side of the Chinese menus typically, as I find that fried rice tends to be quite dry or fake tasting at many take-out Chinese establishments. However, the Seafood Fried Rice with Spicy XO sauce was too intriguing not to order. It turned out to be the best fried rice I have ever had, a flavor so captivating I kept finding myself battling my chopsticks for more.

YHxosauce"XO Sauce is one of the most expensive sauces in Hong Kong Cuisine" was another intriguing claim I could not ignore. Made with dried scallops, shrimp, ham and chili with five different spices, the XO Sauce was not as overpowering as I thought it might be. In fact, it gave the fried rice just a brush of spiciness that carried throughout the dish. Alyssa noted, and I agreed, that with each bite of the fried rice dish a new flavor popped, from the freshly cooked shrimp, scallops and calamari to the bite of the green onions and savory egg.

I also agreed with Alyssa that we could have just ordered the fried rice dish with the wasabi shrimp appetizer and been fully satisfied. Now we just have heaping amounts of leftovers, minus the Wasabi Shrimp which we finished immediately, which is not a bad thing unless Yummy House is only appetizing upon serving and not reheated. I shall find out tomorrow!

The Pluses and Minuses of Yummy House

Yummy House + indicators : Extensive menu, something for everyone, high quality food, not your typical fast Chinese dining, large portions

Yummy House - indicators: Can get a tad pricey (can probably share one meal with another person, though)

Be the first to offer your GLOB comments, lunch photographs and opinions about Yummy House.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!

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4 Rivers Smokehouse

The last time I tried 4 Rivers BBQ for lunch, the line was out the door. I'm not big on waiting in line for anything, especially lunch. There are just too many good places to eat quicker, faster, and just as tasty. So I was pleased when I walked into this popular 'Que shop and was able to step right up and place my order. Alright, so I felt a little out of place as I craned my neck upwards looking at a lunch menu that was 10 feet off the ground with a yellow background. 'Geez," I thought to myself. I could stand here for 20 minutes looking up at all these choices. Looking straight ahead, three 4 Rivers servers were standing in front of me with blank faces, serving tongs at the ready, waiting to hear my lunch selection. Yes I was intimidated. I wasn't about to hold the lunch line up. "Let me have the Quarter Bird and a side of collard greens please," I said in a knowing manner like I was a 4 Rivers regular. Two pieces of chicken (three with the wing) and two sides for $6.99 sounded like a decent lunch time deal. Shuffling down the line, I spied stuffed jalapeno peppers. OMG! What a pleasant surprise. I ordered a serving of that too.

You know how sometimes things just don't work for you, though, GLOBers? I've come to expect BBQ meat to be fall-off-the-bone cooked and ready to enjoy. Maybe it was because it was shortly after the lunch hour. Or perhaps this bird was at the end of the cooking line and didn't get the attention the other cluckers received. When I tried to separate the wing from the chicken breast, I couldn't pull it apart. Reaching for my handy, black plasticware my knife, I was still unsuccessful at cutting the tendons holding the parts together. So I did what any good ole southern boy would do: I grabbed each part with both hands, and twisted and pulled the wing off the breast. It would have made a good image, this larger than most carnivores wrestling a second and third joint piece of chicken. I won, I guess. I must have been a sight with sloppy BBQ covered hands biting off the almost done chicken. Being the fifth of six children, I know better than to complain. I would hear "Shut up and eat" as often as "Pass the gravy." As I reached for the still connected drumstick, I noticed a puddle of red liquid collecting on my plate. That was it for me. I enjoyed the jalapeno peppers even though most of the flavor and heat had been baked out of the pepper pods. The collard greens were excellent, really crunchy, flavorful, and delicious with generous pieces of 'cue meat nestled among the greens.

bakeryThe criticism I hear most about my restaurant reviews is that I am too easy on the restaurants, but I get the pressure of preparing a meal for customers as fast as possible. Being an old newspaper guy, I appreciate the ability to work under pressure, but sometimes things just don't come out as planned. Who would know it would be my luck to get the almost cooked white meat. I'm going back to 4 Rivers Smokehouse. Next time I will be clear I want my 'cue cooked to the bone.

I couldn't resist walking by the 4 Rivers bakery on the way out. Wow! Yum! You don't know how good I felt ignoring my palette as I dashed outside before my sweet tooth won the inner battle of self-denial.

- GLOB Master

 

4RsgreenTOPPER

Archer Rd. Q-stand has E A's attention

By: Melissa Kahan, GLOB Correspondent

4RIVERSstorefrontPerhaps it was the fancy logo or the immaculate website that led me to believe that 4 Rivers Smokehouse was to be a more formal dine-in barbeque option than the average. Honestly, it was my friends' raves even before the Texas-style smokehouse opened here that peaked my interest long before the franchise landed in Gainesville. What I finally encountered on arrival to the highly touted barbeque eatery was beyond the typical experience -- I was not disappointed.

4RiversSWAMPlifeIf you haven't had the good  fortune to visit a 4 Rivers Smokehouse, whether in Gainesville or in the other four locations across Florida -- Winter Park, Winter Garden, Longwood, or Jacksonville --you have not seen a restaurant at the threshold of success and expansion. 

The location of the Gainesville 4 Rivers, at 3562 SW 35th Blvd. in Butler Plaza, adds to the pleasurable occasion of dining there. I would even say that the pleasure of the experience is almost undermined by calling it "going out to eat." That just doesn't sound special enough.

I was particularly happy it was the fast-casual, go-through-the-line-and-pay-at-the-register approach to dining because, when you think of the stick-to-your-ribs, down and dirty home-style barbeque cooked in your backyard that you grew up with, was there a server and a nice dining room? Heaping helpings and outdoor/rustic seating? That's what I thought.

4riversLINEJoining me on this dining venture was none other than the Gainesville Lunch Out Blog GLOB Master himself, Mike Sanford.  "I've done this food thing for a long time; I don't want to wait in this line," he said.  I understood his feeling:  The line was spilling outside and wrapping around the outdoor sidewalk. I assured Mike that taking in the full experience — long line and all — would be well worth it, as it would give us time to browse the unfamiliar menu and learn first hand the level of craving this establishment was creating in its hungry audience.

Being the "professional eaters" that we are, it only felt right to order a variety of dishes, namely the Texas Destroyer, the Smokehouse Sliders, and the Six Shooter. The side dishes looked too appetizing to pass up, so we added mac and cheese, fried okra, Texas cornbread, collards and— after being offered to try them first —smoked jalapenos to our trays. The entire 4 Rivers crew was accommodating throughout, checking on us at the long, crowded, rustic wooden tables spanning the length of the dining area.  We wondered if our eyes were bigger than our stomachs (image at top of this feature).

The sliders proved perfect portions of each of the meats: chicken, pulled pork, and brisket. Needing no other topping than the  smattering of 4 Rivers sauce, the chicken was tender and refreshingly different; the pulled pork smoky and hearty; and the brisket chewy and thick. The sliders were winners for both myself and Mike, although he thought the smoked jalapenos stuffed with cream cheese and 4riversBRISKETencased in a blanket of crispy bacon sealed the deal and certainly the spice.

I'd heard remarkable things about the brisket that took 18 years to perfect, so the Texas Destroyer with smoked brisket, onion rings, jalapenos and melted provolone cheese was what I was most anxious to try. After an extra dollop of 4R sauce, I eagerly took a very big bite to experience every flavor at once. Although I am not typically a brisket eater, this proved to be a smoky change from the kind my mom makes, it had some different flavers that melding in a welcome way. The Six Shooter was a feat in itself, composed of cheese grits topped with pulled pork, pickles, southern slaw, jalapenos — starting to see a trend — and of course that 4R sauce that Mr. Rivers himself concocted. This proved to be the most interesting array of ingredients - the tender, juicy pulled pork combined with the cole slaw, thick grits and heat from the jalapenos to create a tantalizing sensation on my taste buds.

4riversDESSERTWith all the sides, from the cake-like cornbread to the crisp fried okra and the pot licker-immersed collards, we were satiated, perhaps a tad too much in fact, as I could barely roll off my stool. I couldn't let the barbeque defeat me just yet, as no 4 Rivers experience is complete without a trip to the Sweet Shop where Mike and I ventured to the S'more Brownie, Double Chocolate Cake, and a Gainesville specialty orange and blue cake surrounded by orange and blue sprinkles. One bite of the rich Gator cake, moist mousse-filled chocolate cake, and marshmallow-topped thick brownie — I'm a sucker for a good brownie — and the 4Rivers extravaganza was complete.

4riversCARAAlthough the amazing array and combinations of food left this foodie in awe, it was the friendly and accommodating service and the warmth radiating from owner and chef John Rivers that really distinguished this already one-of-a-kind smokehouse from other places in Gainesville and, dare I say, across Florida. It's this personal touch from 4Rivers staffers like Cara Smith that sealed the deal for so many loyal customers, myself now included.

The Pluses and Minuses of 4 Rivers Smokehouse

4 Rivers Smokehouse + indicators: Stuffed jalapeno peppers, brisket sandwich.

4 Rivers Smokehouse- indicators: Popularity could create long lunch lines.

Be the first to offer your GLOB comments, lunch photographs and opinions about 4 Rivers Smokehouse.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!

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David's Real Pit BBQ NW 39th Ave.

In the search for truth, justice, a good lunch sometimes you have to dive in and eat the combo meal before sound reasoning makes a mess of your lunch. Walking to David's Real Pit Bar-B-Que for lunch the other day I decided that when I got there, and my blood sugar was under 120 points, I was going to eat the David's cheeseburger with tomatoes, onions, lettuce, mustard, ketchup on Texas toast, $4.99. I didn't have the fortitude to order the delicious giant planks of French fried potatoes. However I did order some Fried Onion rings, $2.99. Taking my blood sugar after the serious walk to lunch I posted a human like reading of 83. 83 GLOBers! I sat at my table trying really hard not to do a Snoopy happy dance over my good fortune. The cheeseburger was fabulous. The slices of thick, toasted, pieces of Texas toast were delightful amidst the goo of melted cheese, mustard, ketchup accenting the flavors of the dill pickle, tomatoes and the crunch of a giant slice of onion. I looked at the clock and considered how long I could sit there enjoying this myriad of marvelous flavors. I would have been happy taking all afternoon to eat that protein belly bomb. WARNING! IF YOU ARE DIABETIC DON'T TRY THIS LUNCH AT HOME. David's onion rings in the GLOB Master's opinion are some of the best on town. Fried to a crisp, crusty, flaky, golden brown perfect for dredging through ketchup. YUM what delicious, juicy onion flavor. After lunch I checked my blood sugar to see my lunchtime damage. My blood sugar spiked to 266 points. I looked at the 183 sugar spike, thought about it for a minute. Then I headed out shrugging my shoulders with a smug smile on my face, for another hour walk before dinner . . .

-GLOB Master

 

Omelette380

Meatless Monday in the 'Que Pit

By Mike Sanford, GLOB Editor

2017LOGOaCome on GLOBers, everyone enjoys a tasty plate of breakfast for lunch now and then. Long time GLOBer Allan Morrow has a comment somewhere on the GLOB website extolling the virtues of potatoes, eggs, and his favorite breakfast protein for the noon day meal. I agree -- I could eat eggs with (other!) proteins three times a day and be a very happy, satisfied GLOBer.

Since I moved across town last summer, I have been happily accepted into the fold of the David's Real Pit BBQ clan on NW 39th Ave. There are a lot of long-time, really good folks working David's BBQ lunch stops.

 

2017DAVIDSstaff

It's the old "Everybody knows you name" feeling at David's and, from left, Naleta R., Casey D., Chris S., and Arthur B. seem to know what I want and how I like it and serve it to me in a timely, professional manner.

Have you ever considered a David's three-egg omelette for lunch? The Build-Your-Own Omelet, ($7.19). Includes two ingredients, additional ingredients $.25 ea.: Bacon, ham, sausage patty, sausage link, onion, peppers, mushroom, tomato & cheese

Omelettes are served until 11:30 in the morning, and the DRPBBQ breakfast sandwiches are served all day. There is a complete daivid's BBQ menu at thre restaurant link at the bottom of this page.

After a deep discussion with Casey D. about exactly what I should put on my Meatless Monday omelette, she suggested I include mushrooms in my egg, onion, peppers, tomatoes, and cheese lunch prize for texture and taste as a faux meat replacement.

"You see veggie mushroom burgers all the time, why not add them to your omelette?" Casey asked matter-of-factly.

So I did.

Why is it, GLOBers, that every food entrée I see these days looks big enough for two? My mother in heaven would slap me across my forehead if she saw me throwing uneaten food in the garbage.

 

Omelette380

Back to MM omelette: The cheese melting in and around all the ingredients made my omelette fabulous and added a goo-touch to counter the texture of sautéed peppers, onions, tomatoes, AND the meatiness of the mushrooms. The David's Real Pit BBQ omelette never disappoints, I thought while I ate and smiled to myself.

Between bites I thought back about how my heart must have had a sad face when Casey D. asked the routine question, "Would you like grits, home fries, hash browns, or canyon cubes with your omelette, GLOB Master?"

And I quickly replied, "None of those for me thank you."

 

MKsDINNER

Tale of two sammies: Other white meat wins

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zzGLOBbullet There is more David's BBQ feature information on the David's BBQ NE 23rd Blog page.

By: Melissa Kahan, GLOB Correspondent

I have been wanting to try David's Real Pit BBQ on 39th Ave. for quite some time. The location always deterred me from, as it seems to be a trek from whichever direction you are coming from in Gainesville. I figured, though, if there was any night to try it out, Tuesday nights were the best to do so: From offering $2 pork sandwiches to a student Buy One Get One sandwich discount, I was beyond sold. Plus, who needs an excuse for some down-home BBQ goodness?

I wanted to take advantage of this special with my boyfriend, Thomas, by ordering the BOGO student option: a chopped pork sandwich for me and the (free) chopped sweet tea-infused brisket sandwich for my brisket-loving dining companion. My pulled pork, other-white-meat sandwich quest is akin to his search for the best brisket in town.

On requesting the BOGO special from the cashier, I was misled.  The cashier said in order to do so, both orders needed to be rung up to get the details of both sandwiches on the ticket. When I asked if I was able to get the BOGO deal for two different sandwiches, I was led to believe this was possible, but then he charged me for two separate BOGO deal options: one for two chopped pork sammies and the other for the two brisket ones. I was not looking to order four sandwiches for two people! In addition to being very unclear, when I inquired further to better understand if I could do my intended option, the cashier was extremely patronizing. Not a great start to my first David's BBQ experience.

With somewhat of a sour taste in my mouth already from the miscommunication, I sat staring at our four BBQ sandwich creations with an uneasy feeling. However, our appetites took over, and we proceeded to split our orders, each of us having one of each sandwich option, and we devoured our meals.

MKsROLLI was extremely pleased that I made a quick and uncommonly decisive choice to substitute the usual bun on the chopped pork sandwich for garlic toast for an additional cost. It made all the difference, especially when compared with the brisket sandwich with the original bun.

The brisket sandwich (right), was very disappointing. The thick chopped brisket chunks were pretty fatty and not particularly tender as slow-cooked brisket is when it is done right. The typical, cheap burger bun bread and slice of what tasted like the pre-sliced cheap cheese made the entire sandwich taste artificial. There was also horseradish sauce that was so mild it did not add anything to the sandwich either. Displeased as ever, I ended up removing the bun and eating solely the brisket chunks, which I smothered in David's original BBQ sauce, with a fork, I hoped that my dining companion was not as unsatisfied with the brisket sandwich as I was.

MKsTOASTBack to my main attraction and my reason for venturing deep into Gainesville BBQ territory: the pulled pork sandwich. I feel that I made all the right choices when ordering: pork chopped, not pulled; coleslaw on top; garlic toast. It all came down to the quality and flavor of the meat itself. After coating the meat in a thin layer of the aforementioned BBQ sauce, which was very tasty and preferrable to the other sauces offered, my taste buds were revived. Although not as tender as I would have hoped, the pork was much better than the brisket and the pieces not as thick. I was skeptical about putting coleslaw on pork, but it provided a balanced sweet aspect with a hint of crunchy texture to the sandwich, giving it another dimension. It was mostly the garlic toast, though, that made a world of difference. I cannot stress that enough.

MKcornOKRASides are some of my favorite aspects of going to BBQ establishments. On this occasion, I opted for collard greens and the large serving of fried okra for Thomas and I to split. The small collard green side was almost as big as the side of fried okra, which was supposedly a large order.

Thomas and I will fight to the last piece of fried okra if necessary, hence the large order, but what was offered was a barely adequate amount. However, it was pretty tasty all things considered, as were the collard greens. I also feel the need to mention that they ran out of sweet tea, which is another BBQ staple for this Food Adventurer.

Next time, I will know what the rules are for BOGO Tuesdays as to avoid the aggravation. I will also make sure that the fried okra is indeed a large order. Sweet potato fries are my typical go-to side if offered, so those are on the checklist as well. Was it a good sandwich? Yes. Was the entire experience anything special? Not at all, but I'm hoping it was a bad day for them. Will I give David's another shot (especially considering how much the GLOB Master, Mike Sanford, raves about it)? You bet.

The Pluses and Minuses of David's BBQ:

David's BBQ (+) Indicators : 'Doctored up' sandwiches were tasty, good Daily Specials

David's BBQ (-) Indicators: Far distance, from Midtown, poor customer service, seemingly lower quality ingredients on various items, ran out of tea.

Be the first to offer your GLOB comments, lunch photographs and opinions about David's Real Pit BBQ.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!

 

Smokehouse serving X-large BBQ bliss

By Mike Sanford, GLOB Editor

There is more David's BBQ feature information on the David's BBQ NE 23rd Blog page.

I've been a Davids BBQ fan for a real long time. My relationship goes back to 1998 when the restaurant was located on NW 23rd Ave. across from what is now Ward's Grocery. I'm guessing you've heard their snappy music on television and radio ads. Their web site proudly states David's BBQ was voted 'Best BBQ and ribs in Gainesville', and 'Best Food' at the Greater Gainesville Beer Festival.

BBQ ribs and beer. I wish I could describe the wonderful images floating around in head right now thinking about ribs and beer. I have no idea who the challengers were at that beer festival, but I can tell you with one of David's extra large, incredibly fleshy ribs in one hand, and a glass of the ice cold golden nectar of the gods in the other, second place really is unimportant.

DavidsRIBSDavid's ribs are so large I recently ordered the large pork plate special with two sides and could only eat two of the ribs. I shared the order with my friend Lynn and she ate two of the ribs. It was my sons Bob's birthday so I gave him the fifth rib to take home for later.

OK, Lynn didn't do a very good job of cleaning all the meat off her rib bones. So I made sure she didn't throw any of those juicy, tender morsels of meat away . . .

I'm a big guy. I wear extra large clothes and could easily weigh 300 pounds as opposed to 200 pounds. Folks like me will appreciate this next statement. THERE IS NO PORTION CONTROL AT DAVID'S BBQ.

The pork plate special mentioned above is a lot of food. Picture a nine inch black plate of five giant ribs and a major portion of fries on top of the ribs, only to have a very large order of perhaps the best onion rings in town stacked on top of the fries sitting in front of you. Literally a triple-decker order of heart stopping heaven. Now think about it being your mission to clean your plate.

That's what momma always told me.

The flavors are extraordinary. The meat is perfectly cooked. The side orders are cooked to perfection. Their Texas toast chopped pork sandwich -- in which I measure BBQ success -- I M O is one of the best sandwiches in town.

For the GLOBers interested in a good Food On The Run spot David's has a quick drive-thru that moves you through the order window, pick up window process in a timely manner.

OnionRINGSBTW the home cut french fries are really good. Their lightly battered french fried onion rings most likely are the best in town. If these O R's aren't the best you need to tell me where to find better onion rings. Go ahead add your comment below, send me to David's competition.

Since the large rib special is big enough to share, my suggestion is to order both the fries and the onions rings as your two side orders.

My ex-wife summarized the David's BBQ experience perfectly, "How come the people eating in here are all shaped like you and not like me?"

OINK!

2DOLLARporkSANDWICH

$2.00 PORK SANDWICHES! $2.00 PORK SANDWICHES!  Oops, sorry, I got caught up in that TV ad where the guy jumps out the window, and back in the front door yelling about a super cheap special.  A $2.00 sandwich lunch special is something to get excited about.  What make the David's BBQ pork sandwich special on Tuesday's is that this is really good BBQ.  David's does a nice job cooking the other white meat to smoked 'que perfection.  The chopped pork, or the sliced variety is very tasty, and is complimented by a spicy on-the-hotter-side of mild BBQ sauce on the GLOB Master's lunch time belly bomb.  Sometimes I add the David's coleslaw to the sandwich for a tart, crunchy flavor addition.  I like my BBQ sammie on the crunchy Texas Toast.  You have to admit that is a darn good looking sandwich above.  David's only disclaimer is you can buy just 5 sandwiches at one time.  In other words you can't stop the school bus and buy everybody on the giant Orange school wagon a $2.00 sandwich. Gosh Pee Wee, a TWO dollar sandwich and TWO sides is just a little over SIX bucks.  I'm going back to David's BBQ for lunch today.

The Pluses and Minuses of David's BBQ:

David's BBQ (+) Indicators : Truly serving up plates of bar-b-ques bliss!

David's BBQ (-) Indicators: David's presents a counter of interesting hot sauces they have titled the wall of fire. All of those hot sauces and we can't sample any of them.

Be the first to offer your GLOB comments, lunch photographs and opinions about David's Real Pit BBQ.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!

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David's Real Pit BBQ

DAVIDSbbqNEI'm a workin' guy. I am up every morning Mon.-Fri. between 4:30 and 6:00 getting the Gainesville Lunch Out Blog's Daily GLOB ready to publish by 8:15 am. So when I walked into the David's Real Pit BBQ on NE 23rd Ave. and saw they had a Working Person's Special of a BBQ sandwich, your choice of side item and a 16 oz. refillable drink for $6.00, that was one of the easier no-brainer decisions I have made in quite some time. This is David's BBQ. The pork sandwich is juicy, flavorful pulled and chopped pork stacked mountain high on some very tasty, perfectly toasted, thick-sliced Texas toast. I couldn't resist trying the fried okra. GLOBers . The okra wasn't the best fried okra ever made and then I proceeded to eat every bit of this southern taste treat. "You know, I prefer my okra just boiled and served slimy or it is sublime with tomatoes over rice,' I said to no one special reaching for the last nugget of okra goodness. David's dining room filled up for lunch, and the David's staffers demonstrated that this wasn't their first BBQ rodeo and kept the trays of smoke protein specialties moving out to waiting customers in a very fine fashion. I'm going back to David's Real Pit BBQ! Well, maybe not today, but certainly the next time I'm looking for BBQ pork goodness . . .

- GLOB Master

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A Gainesville Lunch out Blog feature story about David's BBQ can be found on the NW 39th Ave David's ReaL Pit BBQ page.

 

DAVIDsMEATLESSmonday

Veggie burger works 'Cue stand

Jim Bruce works David's Real Pit BBQ, and he has a story to share with you. David has been cooking up, serving, and presenting happy customers some of Gaineville's best BBQ for over nine years. Jim has also been a vegetarian for over 12 years. Talk about being a'stranger in a strange land.' I was thinking of Leon Russell and the Mad Dogs and Englishmen as Jim explained to me how it wasn't that bad being a vegetarian in a kitchen full of fat, gristle, and meat.

"I'm used to it. It really doesn't bother me that much any more," Jim said.  "I have become the great explainer as to why we need to keep buying meatless patties for customers. It's a good sandwich." I am here to testify that David's is a good place for professional eaters. No need to say, "Upsize that would ya?" The fried potatoes could be the best in town. Big, fat, home style cut potato planks that let you know right away that you're eating potato. The David's veggie burger is cut from the same checkerboard BBQ table cloth. A giant wedge of tomato, half inch slices of albino white onions that dramatically contrast with the greenest designer lettuce you can find, and the biggest dill pickle slices this side of the Claussen pickle farm. Add a little mayonnaise and ketchup on top of a crispy crunchy, spicy veggie burger that includes some spicy red pepper flakes in it, and you have yourself a taste explosion of BIG flavors happening in your mouth.

- GLOB Master

Be the first to offer your GLOB comments, lunch photographs and opinions about David's Real Pit BBQ.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!

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Dave's New York Deli

W. Gainesville's slice of N. Y. heaven

By: Melissa Kahan, GLOB Correspondent

012814ddavesJANmenuBRDCreating a good deli experience is not an easy feat, no matter the location. In fact, a deli that boasts providing a "true New York deli experience" is another ballpark all its own. The Big Apple is known for having uniquely delectable food items, from New York-style bagels to a great New York slice of pizza. Claiming to provide that aforementioned "New York deli experience," Dave's New York Deli in Gainesville's Tioga Town Center says that it even gets all of its corned beef and pastrami meats directly from Carnegie Deli in New York.

I don't know about anyone else, but I was sold.

I wasn't sure exactly what to expect when walking up to the small shop with the Statue of Liberty and New York-esque signage out front. As an annual visitor to this northeast state, I have had countless deli sandwiches, one from Carnegie Hall itself which was an experience too lavish and detailed to go on a tangent about now. Needless to say I was ready to try what, in my opinion, is the most traditional of sandwiches at such a shop, especially with all the hype surrounding it. However, I was overwhelmed and surprised by the amazing selection of menu items available.

 

DavesReubenI figured there would be the hot and cold sub list, with maybe a few salads thrown in for good measure. Dave's seemed to attempt to fit all — and I mean all — of New York's signature bests into one shop: the sweetness of the cannoli and black and white cookie to the savory of a breakfast sandwich and knish and the classics of wings and hotdogs. Despite this, the cashier was adamant that although Dave's sold everything from burgers and "grinders" to bagels and cheesecake, if I wasn't going to get a Philly cheesesteak or a Reuben, both of which she said people have come from all over to try, then I had to order off of the "Hot NY Deli Sandwiches" menu.

Thank goodness for the cashier's advice, or this food adventurer would have attempted to try one of everything. After settling on that one menu page out of many others, I was drawn to the classics: pastrami and corned beef. This led me to the New York, New York, which gave me the best of both worlds, and then some. Actually, I got the "special" version, which meant my sandwich would have coleslaw and Swiss cheese on it, too. My friend opted for the Reuben after the cashier's convincing argument. With a side pickle and a reasonable price (under $8 without a drink), I was salivating just envisioning it.

 

012814ddavesJANreubenAfter a brief parting from the menu of maybe 5-10 minutes tops, my friend and I were presented with our sandwiches, nay, masterpieces. My sandwich, image at the top of this feature, was a delicate assembly of both hot corned beef and pastrami piled high with a thick layer of creamy coleslaw and Swiss cheese gracing the bottom inner slice of rye bread that, according to the cashier, "makes the sandwich so special." I couldn't agree more. The flavorful seeded rye bread was the perfect blanket to encompass the rich fillings, from the hearty, but thinly-sliced meats to the creaminess of the homemade coleslaw and cheese. Each bite was a flavor explosion as exciting and tantalizing as the last, leaving me wanting more despite the sandwich's size. A bite of my friend's Reuben produced similar sensations, as the sauerkraut, dressing, Swiss cheese and hot corned beef married together perfectly as one of the better Reubens I've tasted.

Note: As I am writing all of this I find myself with an insatiable craving for a NY-style sandwich. This place may be the death of my diet (and wallet), so heed this word of warning.

 

012814davesJANstorefrontAfter a pleasant lunch outside on a cool, crisp, sunny Gainesville day, I have found another gem on the outskirts of Gainesville. However, it is very worth the drive. Maybe Dave's can even fill the void that TooJay's Gourmet Deli left after closing its Gainesville location. I have yet to find a black and white cookie as perfectly done as TooJay's, but perhaps next time I go back to Dave's I can find one that gives the TooJay's version a run for its money – and there will most certainly be a next time.

The Pluses and Minuses of Dave's New York Deli:

Dave's New York Deli (+) indicators: Delicious food, knowledgeable staff, timely food delivery, varied and abundant menu items, reasonably pricedt.

Dave's New York Deli (-) indicators: A bit of a drive out, may cause addiction.

 

DavesTopper

It was National Hot Dog Month, and do you know of a better place to get your All-American Doggie satisfaction than an authentic deli like Dave's New York Deli in the Tioga Town Center on Newberry Road? This is a great lunch stop of All-American food, real authentic deli atmosphere plus some honest to goodness New York attitude from Dave. This deli is now settled into their new restaurant after relocating from Jonesville several months back. Dave's is a busy lunch stop at the noon hour. But Dave demands excellent customer service from his staffers, and the wait time for your lunch is not very long. I ordered the Classic ¼ Pound Coney Island Jumbo in honor of this Red, White & Blue Hot Doggie Month. It might be because I was ready for a good hot dog. It could be the anticipation of mustard, relish, onions, cheese and chili sent my olfactory cells over the top, but this was one of the best darn hot dogs this red-blooded boy has ever eaten. The Nathan's frank snapped to perfection with each bite. The quarter pound all beef hot dog was juicy, cooked just right and was the predominate flavor in a quarter pound sea of American taste bud wonderment. Onions, chili, cheese, MUSTARD, OMG! I DavesDESSERTthought I had died and I was sitting in the arms of the Statue of Liberty. Lunch Pal and White Apron Catering maven Jules Gollner had the excellent idea of finishing off our All–American lunch with dessert from the TCBY yogurt shop next Door to Dave's in the Town Center. A hot dog followed by chocolate turtle sundae for lunch?!?! Excuse me while I stand up and sing "God bless America."

Reuben sandwich, deli, is NYC authentic

By Mike Sanford, GLOB Editor

Editor's Noter: Dave's New York Deli has relocated to Tioga Town Center since this story has been written.  Look for a new Dave's feature soon!

The GLOB Master was in search of a very tasty Reuben sandwich leading up to St. Patty's Day on Saturday.

DavesLUNCHline

Starting from the edges of the Urban GLOB on this corn beef odyssey, we decided to start with Dave's New York Deli at Jonesville. Inside Dave's to the right as you enter is counter after counter of delicious deli items and giant menus on the wall.

Could there be better place to seek out corn beef and kraut?

DavesPHOTO

The checkerboard taxi theme throughout this narrow lunch stop works. It's like an alley way of authentic lunch time joy with the other wall of Dave's lined with tables filled with hungry customers and on the wall a giant photo of New York City depicting the good 'ole days of NYC.

More importantly, Dave is right there in the middle of it all imparting his New York 'tude. But his demeanor is a demonstration of how he loves his deli and the folks he serves. Dave is a talker, and he keeps the deli jumping with his continual banters and friendly delivery of your order directly to your table in quick fashion.

DavesMEreuben

When it was time for the GLOB Historian, Jon Roosenraad, and myself to order, I told Dave, left in photo, we were in search of the most authentic corned beef and sauerkraut sandwich Gainesville.

He replied: "Well, if you're looking for authentic, then you want the Dave's Hot, Toasted Corn Beef Sandwich. And there's no need to go anywhere else because my Reuben is the best in town."

Dave suggested I order the New York size. It was filled with double the corned beef and sauerkraut, 1000 island dressing, and Swiss cheese.

"Is the dressing really an authentic aspect of the sandwich, Dave?" I asked, not being a big fan of mayo-ketchup mix.

"You said authentic didn't you," he says, looking at me puzzled.

That's when the sandwich maker behind the counter spoke up saying he would add a little spicy mustard on the side.

My lunch pal, whose last name, may I remind you, is ROOSENRAAD, is from the midwest -- if you couldn't guess from that last name, and I have noticed he always orders pastrami instead of corned beef. With a little Irish luck, he will add a comment explaining his preference of the two cured meats. I have added a link here to REUBENOGRAPHY for another take on the differences. It seems like the particulars are 'all about the deckle'.

Dave2SANDWICHES

When Dave delivered our sandwiches I was flabbergasted at how my CB & SK was twice as big as Jonny's pastrami on rye.

I'm a big guy, and I could have eaten both halves of that giant sandwich. However I did feel better about taking half of my lunch home for later. The corned beef was sliced very thin and stacked impressively, mountain-like, between two perfectly toasted slices of rye bread. The sauerkraut had a nice crunch and very good tart, sour flavor that complemented the spices in the corned beef. The 1000 island dressing was all right. There is so much flavor from this sandwich that my indifference toward the dressing was not an issue, but I happily dunked bites of my sandwich into my mustard on the side.

That's kinda like a 'side order fries,' isn't it?

Kudos to Dave's sandwich maker for offering up the side order of mustard. This busy deli with the spicy mustard, my new pal Dave, and the excellent sandwich blended together to make a fabulous Reubenesque lunch experience.

DavesSFDr. Roosenraad's first question as we headed back into town was whether I thought Dave's New York Deli worth the drive. The GLOB Master's quick response was, "I'm going back."

Was there a mustard ban in the old days and THAT's why they created 1000 island dressing?

DELItopper

Long time pal and GLOB Historian, Jon Roosenraad, and I were in serious conversation about the differences between a Dave's NY Deli Pastrami Sandwich on rye bread, and a DNYD Rueben with stacked corned beef, sauerkraut, and spicy mustard, when Dave's owner, Dave Anderson, walked up pointing at a packaged, hermetically sealed slab of beef brisket. "See this," he says proudly raising the brisket a little higher. The Boar's head regional sales guy says I am the only restaurant in his district selling this Boar's Head, USDA Choice Beef Mesquite Smokehouse 1st Cut Smoked Seasoned Beef Brisket. "You're making a big mistake if you don't try our Mesquite Smoked BBQ Beef brisket sandwich today," Dave said with that look–in-your-eye matter of fact-ness only a New Yorker can get away with. "Think about it," he added. "Slow smoked beef brisket topped with BBQ sauce, and our homemade, creamy cole slaw served on on a garlic toasted Kaiser roll." I understand when not to say no, and I was pleasantly pleased with my lunch time brisket sandwich. Like all of Dave's sammies, the thin- sliced, 100% natural mesquite smoked beef wasn't a tough chew like most briskets I have experienced. The cole slaw added a nice moist touch to the BBQ that included a very mild BBQ sauce. I'm more and more realizing a good sandwich is only as good as the bread encasing the yummy ingredients. This was an excellent Kaiser role -- crunchy on the outside with a divine texture of warm, chewy bread inside. NOTE TO TEE LEE: This beef brisket deserves your complete, red-meat protein attention.

The Pluses and Minuses of Dave's New York Deli:

Dave's New York Deli (+) indicators: An excellent lunch in an authentic N.Y. deli environment.

Dave's New York Deli (-) indicators: At times I think passports are necessary this far out of town .

Offer your GLOB comments, lunch photographs and opinions about La Fortuna Latin Market & Deli. Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!

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Adam's Rib Co., SW 13th St.

Every time I would see Adam Brewer, the owner of Adam's Rib Co., he would look at me with this look of puzzlement and say, "You haven't tried our Meatloaf Monday yet?" Since the GLOB Master is a serious lover of meatloaf -- any way you cook it -- this was my Monday destination. Wouldn't you know it, the Adam's Rib King wasn't working the Monday I showed up. How ever I did get to the BBQ shop by 11:30, before this popular SW 13th St. BBQ pit becomes busy. Just like in one of those old, fast action movies, the entire dining area was filled with curtomers before my order came to my table. And what beautiful plate of home style, stick-to-your ribs joy was presented to the GLOB Master. The greens were fresh, tender, with the flavor of the seasoned pork broth oozing out between the flakes of army green goodness. The Adam's Rib Mac & Cheese is the perfect creamy compliment in both texture, and taste to the tart, salty greens. My nice sized chunk of A R's meatloaf was divine. Cooked with a crisp crust on top, the dense packed red protein had tons of onion, smoke, and spice flavors to bring many smiles to this very happy lunch outer. I had to pinch myself to make sure I wasn't dreaming about the best meatloaf in the world. (Of course the best meat loaf ever is the meatloaf my momma used to cook.)

AAsmallknifefork0311

ARhotsauceThe GLOB Master has been hearing stories about how the SW 13th St. Adams Rib (AR) Co. has been wall-to-wall with lunchouters every day. I am here to tell you the stories are true. I went, I saw, I concur--my entire lunch hour customers flowed in the AR front door, while Sarah, the customer friendly server, manned the cash register ARswTOPPERsmoothly enough that everyone seemed happy about having a BBQed lunch. It could be the Adam's Rib 2-rib lunch special has a lot do with customer happiness. Two of Adam Brewer's GIANT, tasty, fall-off-the-bone pork ribs will soothe the most savage AR2ribsAcarnivores. These ribs are so good it seems unfair to the juicy pork flavor to use one of Adam's multiple BBQ sauces choices. But choose I did and I opted for hot and spicy--Heater BBQ Sauce.  The swamp sauce had some heat but was a little on the sweet side for my palate. My only disappointment was I knew the image of the 'cue sauce bottles would have been a better image with Sarah's photogenic face beaming from behind the the bottles of sauces. Unfortunately for you, Sarah was way too busy to play with the GLOB Master. Maybe next time I can get that photo shot and add onion rings to the rib special.

Editor's Note: A Gainesville Lunch Out Blog feature of Adam's Rib Co. can be viewed on the Adam's Rib Co. NW 13th location. GLOB page.

The Pluses and Minuses of Adams Rib Company:

Adam's Rib Co. + indicators: Arguably the meatiest, best BBQ ribs in town.

Adam's Rib Co. - indicators:  This is a popular lunch stop so plan your time accordingly

Offer your GLOB comments, lunch photographs and opinions about Adam's Rib. Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments. - THANKS!

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