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  • I am definitely a visual learner, and that's especially true when chefs post what they are having for dinner. Yesterday, Chef Bernie Kantak posted an incredible picture of the two wash ranch chickies that he had in the smoker. Unfortunately (tongue firmly planted in cheek), shortly following that, Chef Donnie Hawk added his open faced lobster sandwich - potato chips, creme fraiche, house made brioche. To say that Peg and I enjoyed 4th anniversary week at The Gladly would be a gross understatement. The chopped salad (aka OMFG chopped salad...with its own FBpage....seriously) has been killin' it for almost 20 years. It never gets tired and the flavors are always amazingly balanced. The appetizer of grilled shrimp wrapped in prosciutto and stuffed with hazelnut was another one of Chef Hawk's moments. The Gladly ramped up a bit when the raw bar was added. Bernie baked a ricotta and pecan tart that was just amazing....andi it straddled the savory/sweet line well. BTW, it is dessert meant to be shared. Tim was our server and, nostalgically, he was the 1st server that we had when it opened 4 years ago. He hasn't missed a beat and still considers people that he helps to be very important people for the business. I know that everyone has their favorites, and Chef Bernie is one of those people that you follow anywhere. Happy anniversary, The Gladly and its staff! Dr. B
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