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  • Our group got there just after 9 on a Friday night and the place was still full of people eating - always a good sign. There was still a free table and so were seated right away. The server was prompt, friendly, and efficient - knowing when to engage us, check in to see how we were doing, but otherwise letting us enjoy our meal. The round of signature drinks was again stellar - the hot trollope is a curiously tasty drink that is my new starter drink - the pleasant jalapeño sear won't be for everyone but it works for me. For the main course, I tried the fried bluegill and it was perfect. The breading seemed wonderfully crunchy, crumbly, nicely seasoned, and generally very much homemade. The tartar sauce also blew me away. Wow. Tasted very homemade with what appeared to be coarsely chopped tender home pickled cucumber slices vs the usual chunks of tough-skinned canned pickles. The sauce seemed much less mayo based, possibly with some buttermilk to thin the consistency away from the mayo paste other places do, but this is a great thing - the greasy finish of mayo just doesn't need to be paired with fried fish - the GnB sauce has a much cleaner finish that really shines and accompanies the fish. The side of coleslaw and red potatoes with the fish were completely fine. My companion thought the potatoes were only just lukewarm but I didn't really notice or mind. They seemed cooked perfectly, served buttered and parsley'd, though they could have maybe used a bit of something - maybe a more pronounced garlic note, a splash of freshly ground black pepper, or maybe a small shave of fresh parmesan. The coleslaw comfortably rides the line between a creamier style and a purely vinegar based slaw - works for me. All-in-all, a near perfect meal!
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