"2"^^ . "This review is based on the gizzards only, which is why I went here today. I hit 3 places today to try their gizzards.\n\nThe gizzards did not have the rock pouch lining removed. This caused them to have that extreme gristle chewiness in the center. Yes, that is what the hard gristle like substance you are eating is, the rock pouch lining that the stones and grime sit in... \nThe gizzard portion meat had a medium chew factor. I am guessing it is because they weren't parboiled for at least 15 minutes before they were battered and fried. Restaurants just don't freaking get you must parboil these things or they are going to be chewy and hard. \n\n(In general, most people have never truly had a gizzard prepared properly, and are oblivious of what a properly prepared fried gizzard should taste like. If they did, they certainly wouldn't accept what most places pass off for gizzards. The rock pouch lining should be fully removed, the gizzard meat should be parboiled, soaked in buttermilk to remove some of the offal flavor and bitterness, breaded and fried. It should still have a medium offal flavor, which is the reason you are eating offal organ anyway. The meat should be so tender it can be pulled apart like a hamburger) \n\nThe breading was perfect and the spice level I loved. Overall it was just another average experience for gizzards at the many many places I have had.\n\nStaff was nice and efficient. Clean restaurant. Great selection of items."^^ . "3"^^ . "1"^^ . "2018-04-12T00:00:00"^^ . "1"^^ . . . .