Have you Hurd... TaQo is now spelled with a Que...

You Dining Scout and Shade Tree Chef didn't realize what a rut he was in with title selection until logging on tonight to create a short post about a recent visit to yet another Columbus original.  There really are other things on my mind besides tacos, I swear.  Is it my fault that City BBQ decided to do a feature of three double-smoked brisket taqos?  I have eaten brisket tacos before in other places around town, but I have to say that City BBQ definitely puts the Q in it.  I took a photo of my empty plate as evidence.  Prior to the slaying, it was covered with three expertly arrayed 6" soft flour tortillas with a healthy serving of expertly seasoned, slowly and lovingly smoked, melt-in-your mouth tender beef brisket on each and every one.  Add to that some sweet corn salsa/relish, a handful of pickled red onion slivers, pickle slices, and a smoked jalapeno pepper half and you have met your USRDA for smokehouse love... At least for today.  -BIG SMILE-  I will tell you the smoking does little to reduce the heat of the jalapeno pepper.  I sneaked up on it at first and cut off just the point of it.  Didn't seem bad at all.  Which led me to lose my mind and cut off a bigger chunk and set my mouth on fire.  -wince, sniffle- It's the kind of fire water doesn't extinguish.  I tried.  I am not saying I cried like a spoiled child, but maybe I did.   My lovely wife didn't have to wipe my runny nose either.  I can handle that myself.  Thankfully, they keep a paper towel dispenser on every table.  Don't you wish you were there to witness the spectacle?

I apologize for my indecisiveness on the relish/salsa.  It kinda looks like relish to me, but since it is being served with taqos, salsa seems a more appropriate label.  No matter what you call it, it complements the brisket well.  Put a little house sauce on at the end.  Not that it needed it.  It is just how I roll.  I wanted to be sure I got my $9 worth.  -smirk-  Word to the wise though.  If you want to get some double smoked brisket taqos at your nearest City Barbeque, get there early as supplies are limited.  Took me two visits just to get a taste for myself. Did I mention I finally tried these on a Monday night???  You know what that means!! DOUBLE POINTS ON MY CITY REWARDS CARD!  Racked up another $5 off my next visit.  Life just keeps getting better.

Just like old times.  A tasteful picture of an
empty plate.  And no, that is not a pickle.
It's a smoked jalapeno.  

Your Dining Scout and Shade Tree Chef,

Michael Hurd, aka Big Mike

www.citybbq.com

Have you Hurd... Forget taco Tuesday, it's WIENER WEDNESDAY!!!

I know it has been awhile since
you all have seen the Kimmie sad
face, but you know what it means.

It has definitely been too long since your intrepid Dining Scout has taken the time to post anything to the blog.  I suppose I could trot out a basket full of lame excuses reminiscent of that pivotal scene in the movie The Blues Brothers as they are making their escape near the end of the movie.  I won't, though.  I'll just say I am sorry, show you the puppy dog face, and resolve to post more frequently.  One thing I would like to encourage my small, but dedicated band of followers is to please post some comments about what you read.  I hoped that this form of communication would be a bit more interactive than it has been so far.  Need your help to fix that.  Just look at that sad little Pug to the left.  Don't make her any sadder...  Post some comments.  If this post doesn't spur you at the keyboard, go back and re-read earlier posts and comment on them.  Pretty please.  
-earnest grin-

Tonight, my wife and I joined a good friend and former co-worker for a catch up dinner.  Don't be alarmed.  I am not suggesting anyone missed a meal.  We just hadn't seen each other in awhile and prefer to catch up over a meal and some adult beverages.  I spotted our destination about a week ago while out to lunch.  It's a relatively new (I think) establishment on North High Street  close to Weber Road.  I was intrigued by the name - OldSkool - and had to check it out.  After all, I consider myself to be fairly old school on more than a few personality dimensions.  My wife likes to tell me I was born in the wrong century, but that is a post all its own... I will save that for another day.  I found the OldSkool website, checked out the menu, and found some rather exciting news in there.  They had a good selection of hot dogs and on Wednesdays they are only $3 (Three Dog Night).  JACKPOT!!!  

-big smile-

Thankfully, Wednesday evening was good on our collective calendars and we convened at 6:00, ready to be Skooled.  We parked around back and I detected a pleasant aroma of smoking meat.  I won't say I raced to the front door, but I definitely put on some speed.  Our timing was good.  There was plenty of seating available both inside and outside.  Since the weather was pleasant, they opened up the large garage-type doors on the front and you could feel the breeze even sitting inside.  I love the first weeks of summer. -contented sigh-  We elected to take a table inside, as the tables on the patio were all high-top tables.  I am also larger than the average bear and I wasn't too sure about the tall chairs.  Atmosphere inside was pleasant, although the music was a bit loud for me.  Not uncommon for an establishment of this type.  More a struggle for me as my hearing loss is more noticeable with substantial background noise.  

Our waitress stopped by immediately to take our drink orders and tell us about the daily feature (mentioned above).  All three of us ordered a beverage from the tap.  They had a couple of different beers, I tried a Hard Pear Cider.  All were excellent.  The drinks arrive promptly and the waitress helped us work through the menu to order our meals.  She made some good suggestions and I always appreciate that on my first visit.  Around the table, we sampled a few of the different specialty hot dogs, a sandwich, some tater tots and the house poutine recipe.  I am sure all my dedicated readers know that I am very particular when it comes to hot dogs.  All-beef is a must and bonus if they are jumbo.  Old Skool didn't let me down.  The Def Leppard was rockin' thanks to our waitress suggesting the sloppy joe sauce on it instead of the brisket chili.  How did she know I like things a little sweeter?   YUM!   I also devoured the Breakfast Club and a plate of house poutine.  Not necessarily traditional poutine, but we don't live in Canada either... OldSkool's variation is a winner in my book.  My wife enjoyed every bite of the Fleetwood Mac and tater tots with cheese.  Jim opted for the smoked chicken sandwich with honey chipotle bbq sauce and a side of tots.  Since we all emptied our plates and even polished off a shared dessert, I think it is safe to say we look forward to summer Skool.  If you try their deep-fried twinkie dessert, I expect you too will refuse to even consider eating one anywhere else ever again.  My apologies to the plethora of vendors at the Ohio State Fair.  

-sly grin-

I know you all are probably crushed I don't have any pictures of the food or the restaurant.  Please feel free to use your imagination.  I am slowly getting back into form.  If browsing this post has you hankering for a good wiener, just head on over to OldSkool and tell them Big Mike sent you.  If it is Wednesday, take a look around.  I may be there already.  

Your Dining Scout and Shade Tree Chef,

Michael Hurd, aka Big Mike

www.oldskool614.com

2941 North High Street (Clintonville)

Have you Hurd... You now have one less reason to fly through O'Hare Airport...

As any frequent traveler knows, there are a plethora of reasons to not fly through O'Hare Airport in Chicago if it can be avoided.  It seems that over the years, the airport has become known as the place where connecting flights are delayed so frequently, I wonder if Gene Roddenberry envisioned his first rift in the space time continuum while stuck interminably at the gate.

As bad as it could be from the on-time travel perspective, O'Hare possesses one great thing that every other airport in the world can only dream of.  If you've ever spent time at the United terminal there, I bet you know exactly what I mean. A GARRETT POPCORN SHOP!   I consider their CaramelCrisp popcorn to be one of the Seven Wonders of my snack food world.  I have payed a king's ransom to many friends over the years to pick some up for me as they pass through the airport.  I will not divulge my sources for fear of starting a bidding war for their logistical support.  I know I am not alone in this obsession either.  The prices they charge to get a tin of it delivered is patently obscene, but folks are more than willing to pay it.  Over and over again.

Well, it seems my fever has broken.  I found a local shop that also offers some FABULOUS caramel popcorn.  Shirley calls it Caramel to Die For and having tasted it, I wholeheartedly agree.  You can buy a variety of flavors by the bag or by the tin (tins refilled at a steep discount).  They pop and flavor enhance the popcorn right in the store on a continual basis.

I encourage you to sign up for their email club.  I did and immediately received my first benefit. When I handed in the registration card, the sales associate diligently read over my entries and promptly wished me a HAPPY BIRTHDAY and offered me a free small bag of my favorite flavor.  Since we had already secured a large bag of Caramel to Die For and a small bag of Dark Chocolate and Salty Caramel, I went for the Caramel Nut Cluster.  When asked if I planned to enjoy it immediately, I said "YES!"   She was kind enough to fill the bag all the way to the top, rather than leaving some room to seal the bag.  It was good that she did.  I munched away on it while walking to the car and might have emptied the bag completely if not for the extra generous portion.

I am not going to say it beats Garrett's, but it is definitely in the money.  And the location is in nearby Westerville.  I may never fly through O'Hare again.  Thanks Shirley.  (big smile)


Your Dining Scout and Shadetree Chef,
Michael Hurd, aka Big Mike

http://www.shirleyspopcorn.com/

15 North State Street
Westerville, OH 43081

Have you Hurd... Columbus may not be a cowtown, but locals love a great burger...

I have posed the following question to many of my friends and dining companions:  what food is Columbus best known for?  I must admit the responses are all over the map.  When I press folks with the question, it is really just a preface to sharing my humble opinion.  I am not sure if it has always been true, but I believe Columbus is evolving over time into Burgertown, USA.  White Castle and Wendy's both got started in Columbus.  Several other premium burger joints have opened locations in and around Columbus - Culver's, Five Guys, Smashburger, Steak 'n' Shake, Bare Burger, B Spot, and the Flipside.  Add to that the offerings of several other long-time locals like Thurman (& Son of Thurman), Club 185, and Brazenhead and I believe the evidence is convincing.  Central Ohioans love their burgers.  From the famous White Castle sliders on the small end of the scale to the Thurmanator on the other end.  In fact, I think the Thurmanator really breaks the scale.  Just ask Adam Richman of Man vs. Food.

Although it may be hard to fathom, there was a time in my life that I would not eat a hamburger or cheeseburger of any kind.  My aversion to peanut butter plus that might have earned me a 'picky eater' label through a good part of my childhood.  Thankfully, at some point during my mid-teens, someone came up with the brilliant idea to add bacon to a cheeseburger.  On a school trip, we stopped en route for a quick lunch at Hardee's.  I was devastated to learn that this particular location of Hardee's didn't have the hot ham and cheese sandwich on the menu and I was forced to pick some sort of burger offering or go hungry.  I bit the proverbial bullet and ordered a bacon cheeseburger topped with lettuce, tomato, and mayo.  After enjoying every single bite, I decided that burgers weren't so bad after all.  In the beginning I stuck to bacon cheeseburgers, but eventually decided I liked them even without the bacon.

Fast forward about thirty years and you will find that your Dining Scout not only enjoys a burger occasionally, but he will drive far and wide in search of a great one.  Thankfully, I didn't have to travel too far from the office when I visited the Stack City Burger Bar in the Union Station Cap on High Street.  I was joined on this mission by three good friends and co-workers - Stan, Alisha, and Gwennan.  We made sure to arrive early to avoid the normal Friday lunch crush, so we were seated immediately.  The atmosphere at Stack City is comparable to a couple of their local competitors - B Spot and Flipside.  They are in the corner of the Union Station Cap with large windows on two sides to provide good lighting on this sunny winter day.  The bar features prominently in the center of the dining room with both high top and regular tables along the perimeter with the larger part of the seating area furthest from the main entrance.  I would say it feels it a little more like a bar and a little less like a restaurant than I expected.  Maybe I missed the word BAR in the name.  (smirk)  Bar or not, I think they must have been cooking a good ration of bacon in the kitchen when we arrived, as the air was filled with the fragrance of smoky, salt-cured pork.(YUM!)

The menu at Stack City is fairly simple.  A handful of signature burger options with specific enhancements, a few salads, other sandwiches, plus shakes, and soft drinks. Since this was a lunch outing and nearly all of us had to go back to work afterwards, we didn't even consider the adult beverage options.  The selection of draft beers and other cocktails looked promising.  Definitely will come back some evening after work to try something with a little higher octane.

Big Stack City's
little brother (or sister?)...
The Earth Fare

Bigger picture necessary due to bigger burger.
BIG STACK CITY.  Plus a fried egg.  A chicken
was involved, but the cow was committed.

On our first visit, we all leapt headlong into the burger features on the menu.  Most of the options come in a 6 ounce or 9 ounce version.  The Big Stack City Burger would be one of the exceptions.  It comes with two patties tipping the scales at 9 ounces total.  I am not sure what I was thinking when I ordered it.  OK...  Maybe I do.  I struck at the heart of the beast by attacking the burger they put their name on.  Just a tad messy for lunch.  Left some evidence on my shirt. Guess that is why I keep a Tide stick in my top desk drawer.  I suppose if I came back to work without the evidence, I would have been disappointed.  The best burgers are always a little messy when you tear into them.  This one was no exception.  The Big Boy has been left in the dust.  I always wondered what it would taste like if they REALLY put a respectable portion of fresh (never frozen) ground beef in it.  My friends picked the Cowboy and Earth Fare, plus three different sides - simple fries, house made truffle chips, and onion rings.  The waitress was kind enough to serve the sides so that we could easily share them.  (JACKPOT!!!)

Onions Rings and Truffle
Chips.  YES!

Your dining scout is pleased to report that Stack City respects the cow, the potato, and the onion.  The burger was juicy, flavorful, and served on a bun that was more than up to the job.  The sides were all hot, crispy, and properly seasoned.  (sounds better than saying "ssaaalllltttyyy?")  If you asked me to pick a favorite, I would go with the simple fries.  This is only because I am not a huge fan of truffle oil in general and I like my onion rings cut a bit thinner.  Hard to bite through them when there are super thick.  You end up getting all the onion in the first bite and have half the breading still in your hand.  Maybe it's just my cross-bite rearing it's ugly head and the rest of the world lives for super thick onion rings.  This is in spite of years of corrective orthodontia, but I digress.

Last, but not least... The
Simple Fries... mmmmm.

After devouring the Big Stack City and eating more than my share of the cornucopia of sides, I didn't have any room left for a shake.  That's just fine, I suppose.  I will be back soon, especially if they decide to open for lunch every weekday instead of just Friday.  (subtle hint for the owners)  I would suggest that if you find yourself anywhere close to downtown Columbus and are in search of a great burger and a cold beer, look no further than Stack City.  Be sure to tell them Big Mike sent you.




Your Dining Scout and Shade Tree Chef,
Michael Hurd, aka "Big Mike"

http://www.stackcityburger.com/


   

Have you Hurd... The Eighties are making a comeback???

I am sure you may have heard or read on many occasions that certain elements of the American culture prevalent in the 1980's were making a comeback in more recent times.  While that may be true in the world of music and fashion, it is ABSOLUTELY NOT TRUE in one critical aspect.  Back then, you couldn't swing a dead cat without hitting at least one restaurant with a killer salad bar.  Some fast food joints even dedicated a quarter of their dining room real estate to showcase their "garden-fresh" offerings.  There are still a few Central Ohio establishments that let their fresh produce shine -  Jason's Deli, Ruby Tuesday, and Frisch's Big Boy come to mind.

One location that has recently given it up is Luigi's City Pizza.  I was crushed like a grape when the waitress broke the news.  Their salad bar had bitten the dust.  The buffet equipment was still there, but it was looking lonely and pathetic in a now darkened corner of the dining room.  I was seriously hankering for an entree salad of my own making and my wife was jonesing for pizza.  Thought Luigi's was just what the doctor ordered.  I guess I completely missed this one.  The pizza was ok, but it was not really what brought me there.  (deep sigh)

Knowing what I know now, I am not sure when I will go back.  Thought my dedicated readers should be informed of this unfortunate development, as I may not be the only child of the Eighties when it comes to dining choices.  (big smile)

If you know of a great salad bar somewhere in your neighborhood, please let me know.  I will put a pin in my map and visit sometime soon.

Your Dining Scout and Shade Tree Chef,
Michael Hurd, aka "Big Mike"

Have you Hurd... When I come to town, cows start to quiver and pigs run and hide.

How could I have missed
this?  Hopefully, my dedicated
readership can find it in their
hearts to forgive me

Given most of my favorite foods involve at least one form of meat and a majority involve two or more, it is no surprise that I am always on the lookout for some good barbecue.  This is the barbecue that places large slabs of beef and pork in a smoky hardwood sauna to cook painstakingly slow over several hours until the meat has a nice dark crust and is fork-tender.  I suppose if I had a line of my own fragrances, one would definitely mimic the aroma of mesquite and apple wood smoke.  That tantalizing smoky aroma is the first thing that hit me as we walked through the door at Barrel & Boar in Gahanna.  Aside from feeling the smoky hardwood love, the decor is similar to Double Comfort in the Arena District.  Casual with a lot of copper and reclaimed wood.  The dining room is cozy, but we were lucky enough to beat the crowd on our first visit.  If you plan to go on a weeknight, I would suggest arriving by 6:00pm.  The crowd picks up quickly after that.



I was shocked I had never visited Barrel & Boar.  My radar must be off a little.  For the past several years, I worked just a few miles south on Hamilton Road.  Fortunately, a couple of good friends wanted to try the place out for the first edition of Restaurant Week.  For those unfamiliar with Restaurant Week, it is an fundraising event for the Mid Ohio Foodbank where local restaurants offer diners a prix fixe menu.  Generally, it is a three course menu (salad/soup, entree & side, dessert) with a few options in each course for a fixed price.  There may also be featured cocktails offered.  At the Barrel & Boar, the prix fixe menu was only $20.  A little more than some barbecue places, but (spoiler alert) it was definitely worth every penny.



In our foursome, three of us opted for the Restaurant Week menu.  The options for the first course were Brunswick Stew, Layered Cornbread Salad, and sausage & cheese biscuits with a spicy maple sauce.  I was intrigued by the layered cornbread salad and the others tried the sausage & cheese biscuits.  They both enjoyed the biscuits, although my wife thought it was just a tad spicy for her mild palate.  She shared a bite with me and it was delicious, but definitely a solid medium on the heat level.  I thoroughly enjoyed the layered cornbread salad.  It reminded my of my Dad's seven-layer salad.  Not sure this one had seven layers, but the base layer was sweet cornbread and they built a small but tasty salad on top of it.  MMMMMMM...  I give them bonus points for creativity.  Our lone Restaurant Week holdout ordered a garden side salad and I also had to try their sausage and cheese grits.  Money well spent on the grits.  I contemplated licking the bowl, but ultimately refrained.  I am pretty sure my wife appreciated that.  Maybe she will take me out again for the next edition of Restaurant Week?  One can only dream... --(Sly grin)

After polishing off the first course, the main course was not far behind.  Two of us ordered the Fourteen Hour Brisket and my wife picked the Smoked and Grilled Pork Loin.  I was on the horns of a dilemma being forced to choose between the pork and beef.  My wife graciously offered to order the pork and share some with me, so I could try both.  The brisket melted in my mouth like butter.  It was moist and tender with a perfect crust of seasoning on the edge.  The smoked and grilled pork loin had good flavor too, but was just a bit dry.  Not surprising as pork loin is so lean.  The brisket was served with baked beans and cole slaw.  These were also delicious, but the cole slaw was beyond exceptional.  I am not sure what they put in the the dressing, but it was fabulous.  Even my wife raved about it and she is not typically a fan of slaw.  I make a good creamy slaw dressing at home, but this was richer than my recipe.  Still talking about it several days later.  YUM!  I didn't get a taste of the green beans that accompanied the pork loin.  By the time I asked my wife for a sample, all that was left was a few pieces of bell pepper that she picked out of the beans.  Since I didn't want to hurt the chef's feelings, I ate every last smoky bite of the bell pepper.  

My lovely wife remembered to take
a picture of her meal first.

SHOCK!  I had already started
eating before she stopped me
to take a picture.

Since Restaurant Week is over, I won't bother detailing the third option for the main course.  I also got a good taste of the rib tips on their regular dinner menu, as the portion was generous and our good friend with the independent streak was unable to finish them.  Every bit as good as the brisket. (BIG smile)

Rib tips in the background.
OYO Maple Sour in the
middle.

The dessert course afforded three options: slow-cooker chocolate fudge cake, real banana pudding, and coconut cake.  I was having difficulty once again.  I thought the chocolate fudge cake would be heavenly, but I feel that banana pudding is a barbecue joint staple.  I waited until the last possible moment to commit.  Ultimately, I had to go with the banana pudding.  I didn't get even a snaky lick of the chocolate fudge cake from the other two.  Wars have been started by a man coming between a woman and a warm chocolate cake, so I didn't get pushy about it.  I enjoyed the banana pudding, but next time I will go for the chocolate fudge cake.

Overall, I would say the top spot on Big Mike's list of favorite barbecue joints in Central Ohio is now up for grabs.  Barrel and Boar made a rather strong first showing.  I will definitely be back soon.  In the meantime, I will close my eyes... Take a deep breath... and pretend I can smell the smoky hardwood love.    (Look of contentment)

So sue me, I took a few bites
before she once again
snapped a picture.

Slow cooker chocolate
fudge cake.  It tastes even
better than it looks.

Your Dining Scout and Shade Tree Chef,
Michael Hurd, aka "Big Mike"

http://614columbus.com/restaurant-week/
http://www.barrelboar.com/home.html

      

Have you Hurd... Everything is hotter in Texas.

I know it has been a good while since I had taken the time to post anything for my small, but dedicated readership.  I might not even be doing so now, if not for the near begging of a couple of rabid fans.  One who hails from the soon to be snow covered Arctic wasteland  winter wonderland commonly referred to as Minnesota has been on my case for weeks.  A second one closer to home (who also expertly tends to my wife's coiffure) gave me the smack down just a few days back.  I made the mistake of telling both of them I was going to try a new restaurant soon as part of our annual DINK beggar's night dinner and shopping extravaganza.  We discovered not long ago that on the night when most folks are are either at home passing out candy to the neighborhood or escorting their own costumed kids around, the local restaurants and shops tend to be much less crowded.  In the city of Columbus, Thursday October 29th was the night.  We departed before the witching hour, so as to avoid dodging ghouls and goblins as we made our escape.  A relatively painless 15 minute drive to the Easton area for some much awaited authentic Tex-Mex.

I used the word "authentic" as Chuy's originated in Austin, Texas or so the story goes.  Since I have never been to Austin or visited their original location I can't attest to the veracity of their story, but hope to be able to soon.  Although the parking lot was somewhat full, we were pleased to be seated immediately upon our arrival.  They put us at a table right outside the kitchen.  Is it possible they know the Dining Scout and Shade Tree Chef?  Not much chance at all, really.  (Dare to dream.)  Aside from the enormous painted metal palm tree towering over our table, the most striking feature of the dining area was a large neon sign that read:

At first, I wasn't quite sure what to make of this.  I prefer not to think of my food as being angry or revenge-seeking.  I do not have nightmares about cows chasing after me with a burning desire for payback for all of the beef I have previously consumed.  The bright red lettering on the sign was definitely intended to send a message.  Perhaps a warning to those unfamiliar with the premise of Tex-Mex cuisine.  Suffice it to say I got the message really quickly when I slathered a tortilla chip in their house salsa and realized the salsa was just a little hotter than I am used to.  I am far from an expert in Tex-Mex, but have visited a wide variety of other restaurants around the area that offer similar fare and I would rate the entry level heat (house salsa, queso, a preponderance of the menu offerings) to be mild/medium at most.  Unless you request something with a kick of extra heat - which I DO NOT.  (smile)  It seems being from Texas, Chuy's entry level heat is more a solid medium.  By no means overpowering, but a bit of a surprise on the first taste.  After the initial shock, I warmed up to it.  In addition to the heat, I found a good range of flavor.  

Another bonus we discovered on our first visit was the $5 Happy Hour margaritas.  Not exceptionally generous in terms of the pour, but still satisfying.  Chuy's also offers the Happy Hour Nacho Car.  That's right!  A complimentary nacho bar served off the back of what looks like an old car (nice touch).    It included beans, ground sirloin, queso, warm salted tortilla chips (emphasis on warm & salted), jalapeno slices and house salsa.  Chops to any place that takes the time to mist and salt the chips and warm them.  Makes a world of difference in the flavor.  Only downside is that they were a bit on the fragile side and didn't stand up well to the queso.  Messy, but delicious.  My wife thought the queso was a bit too spicy for her palate, but she loved the flavor otherwise and was able to power past her normally mild comfort zone.  I found that mixing it with a little ground sirloin and beans reduced the heat level to a pleasant tingle too.      

I know this isn't a real car, but I am
left wondering if this may be possible
in a real car trunk.  Trunkgating
instead of tailgating?

Some artists mix their own paint.  I mix
my own hot cheese dip.

We were still polishing off the nachos when our entrees arrived.  I had to go for the Elvis Green Chile Fried Chicken and she stuck with her tried and true chimichanga or as they like to call it the "Chuychanga."  Funny thing is that I always thought of green chiles as mild.  In Texas, maybe not so much.  The green chile sauce and green chile rice was on the hot side of medium.  I was able to finish it, but my nose was running like a faucet by the end.  Apologies for the visual.  (mischievous grin)  The chicken was crispy with a light, but flavorful breading.  It was accompanied by a generous portion of the aforementioned rice and refried beans.  My wife enjoyed the beans too, which is not typical for her.  So they must have been first rate.  (big smile)  She said the heat level for her entree was more to her liking.  Maybe next time I will steer that way too.

Elvis would not leave the building
if he saw this coming out of the
kitchen.  Great chicken.

The famous Chuychanga in repose.

One last oddity.  Do all restaurants in
Texas give you your utensils in a bag
marked "Sanitized for your Protection?"

I mention that I may steer that way next time because we got our money's worth out of the Nacho Car for sure and enjoyed the entrees and $5 margaritas.  The atmosphere was lively and somewhat eclectic and felt just a bit oversized.  Maybe that is the way everything is in Texas?  (chuckle)  I am sure we will be back to Chuy's again soon.  If you find yourself over in the Easton area on a weeknight before 7, I would encourage you to check it out too.

Your Dining Scout and Shade Tree Chef,
Michael Hurd, aka "Big Mike"

https://www.chuys.com/locations/columbus/columbus

Chuy's Tex-Mex
4154 Seward Street, Columbus, OH 43219