xxxxxxx
tangy barbecue sauce. Fish and chips
were generously sized for $15. Two
pieces of battered cod sat on a bed of
expertly seasoned and cooked French
fries. The zippy tartar sauce had a
nice balance of pickle to herb.
For $20, I can’t complain about
the ribeye smothered
AT A
in mushrooms and
GLANCE
onions served with
• MOST ENTREES
a standard vegetable
$15-$20
• TAKE OUT
mix, and crispy onion
• FAMILY
rings substituted for
FRIENDLY
the fries. I would have
• OPEN 7 DAYS
relished the steak, sea- • PRIVATE
PARTIES
soned generously with
the classic steakhouse
sauce, if not for the fact that it was
cooked unevenly.
We fared much better with a simple
grilled chicken sandwich with avocado
on a nicely toasted whole grain roll.
And from the array of pastas offered,
we all enjoyed the Tortellini Alfredo.
(But fair warning: The sauce is cream-
based and less cheesy than traditional
Alfredo sauce.)
Dessert was a bit of a comedy.
Our affable server insisted on offer-
ing a complimentary dessert. I gave
my selection of a chocolate peanut
butter ice cream pie. He strongly sug-
gested we go with the chocolate chip
mint ice cream pie instead. Eager for
something delicious, we agreed. The
server happily arrived, peanut butter
pie in tow. On a subsequent visit, we
ordered the mint pie again and were
served tartufo. When the mint pie
finally hit our table, our anticipation
was quickly shot down. It was medio-
cre, cold and flavorless.
That vignette perfectly summed up
our entire experience. Maggies wants
to please all people all the time. If
they could just find a sweet spot and
focus on the food, they’d do better.
The eatery just opened in January
2018. With time, I am sure it will
find its groove. ■
STREET TACOS
FRENCH HILL COSMOPOLITAN
SUMMER SALAD
FISH AND CHIPS
We congratulate Christine E. Nunn
in her new job as executive chef of
Fables, a family-friendly restaurant
in Oak Ridge. This is her final dining
review for Wayne Magazine.
WAYNE MAGAZINE BACK TO SCHOOL 2018
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