| rev:text
| - I've been to a couple of Bob's establishments over the past few years, and this newest Castle Shannon location was where my soaraway brunch experience to date was had, this newest station in the ginger-haired man's mini-empire demonstrating not a single kink in terms of service or food.
Formerly Hanni's and before that Opa, this Bob's features the requisite bright white decor punctuated by the franchise's soon-to-be-iconic "solar" logo, the interiors portending simple canteen fare that aims to make patrons smile and fuel them up for the day ahead.
Quiche. Growing up, it always conjured visions of milquetoast men in tennis attire. "Real men" didn't eat it for breakfast as the maxim went, and so I didn't. That was until my sister made some for me once, and I came to the realization that I was essentially eating frittata or scrambled eggs re-imagined as a superior dish.
For some reason, I eschewed ordering quiche at the other Bob's strongholds, but on this morning, when I heard our excellent server rattle off the varieties of it on the bill of fare (Bob's usually offers several different kinds daily), I stopped her when she uttered the words "Bacon Cheddar Asparagus."
Bacon. Cheddar. Asparagus.
And it was nothing short of...
https://www.youtube.com/watch?v=-ak6wR-PGmM
The exteriors were browned like a quaint country omelet, but inside the wedge of egg, nothing but unadulterated, buttery yellow velvet could be found, aside from the luxurious Bacon, Cheddar, and Asparagus of course. The bacon naturally punctuated everything with its inherent saltiness, richness and crisp texture, but the green shoots were toothsome as well, and the cheese merely brought zing and amplified the creaminess. Dense yet flaky, the pie crust was a prime component also."Real men" that still resemble a 70's Burt Reynolds may pass on it, but they're only missing out on some real good eatin' if ya ask me. I guess I should have started brunching with Alan Alda as an impressionable lad.
There was more to come. The opening sunrise salvo consisted of a briny and immensely flavorful and meaty corned beef hash that was riddled with a freshly chopped and vibrant tandem of caramelized onions and green bell peppers.
Flanking the quiche was a refreshingly chilly fruit medley made up of sliced banana, strawberry, honeydew melon, and cantaloupe as well as a serving of home fried cubed redskin spuds so tender, oily, and cunningly seasoned, I had half a mind to take them home and turn them into some of the best potato salad ever crafted in my kitchen (I don't boil 'em well enough half the time). Not everyone does home fries well. Bob's does them exceedingly so.
I get the feeling that this was one diner that Bob merely threw against a wall. I'm wagering that it'll stick. A ten-minute wait for a table and a line of hungry customers wrapped around the bend tells no lies.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)