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Austin - Hoover's and Threadgill's - still good?

h
Hugh DeMann Oct 15, 2006 04:06 PM

I read write-ups about these two Austin restaurants and they sound great. Are they still good? Have they become tourist traps? Any better choices for Texas cooking in Austin?
Leaving arriving in Austin Tuesday 10/17 so I need advice fast!Thanks!

  1. j
    Johnny Thunders Nov 1, 2007 12:33 PM

    I've only been to Hoover's once and I thoroughly enjoyed my chicken fried chicken, but since I have not been back I don't feel as though I can offer much insight as to the usual quality of their food.

    I have, however, been to Threadgill's a million times since I live a few minutes from the South location and I have a pretty good grasp as to the culinary undertakings that go on there.

    Threadgill's has the capability of being one of the best home-cooking comfort food eateries that I've ever had, but the consistency of that statement is something that I can not hold to always be true. I usually order the meatloaf with an array of sides, but the scalloped potatoes are usually one of my choices. Sometimes the scalloped potatoes are cut pretty thick, and they're baked in a delicious combination of orange cheeses until they're tender and crumble at the sight of a fork. The meatloaf is cooked to perfection-- completely cooked through but still deliciously juicy and topped with a great chunky tomato sauce. The okra is always good (although it's never up to Green Mesquite standards) and the bites I steal of my boyfriend's CFC is delicious as well. Last time I went was a different story, as is a select few other times I've went and been disappointed... the potatoes were cut lengthwise instead of into rounds, the cheese sauce was a much less creamy mixture of white cheeses, and the potatoes were so undercooked that they were crunchy and I ultimately couldn't even eat much of them. The meatloaf during this particular order was also undercooked--being bright pink in the center--although it was still tasty and didn't upset my belly. Fortunately, I tried the fried green tomatoes for the first time and they were delicious... the spicy ranch-style sauce served with them was a noticeably excellent highlight for the taste of the tomatoes.

    All in all, I'd have to say that it probably depends on the talent of the cook back in the kitchen that particular day as the ultimate quantifier of the level of satisfaction I get from the food. I've noticed that the days that are usually lackluster are much lighter in traffic flow... Mondays or Tuesdays. I don't think that I've ever been disappointed on the weekend.

    It is a tourist trap, but deservedly so. The place is an institution in Austin and will probably continue to be for many years. Even though the food isn't always as spectacular as the last, I'll continue to spend my money there in hopes that it will be.

    1. AustinJohn Nov 1, 2007 10:52 AM

      I'll add my two cents on the Stallion after lunch there yesterday. Features were smoked chicken (half chicken) and homemade meatloaf with two sides and roll/cornbread for $6.99. Lots of folks chowing down at noon and didn't see a frown in the bunch. I had smoked chicken, cabbage, turnip greens and cornbread. The chicken and cabbage were both "A" and the turnip greens were THE BEST I've ever had (and have had a LOT of greens).

      1. r
        rfenno Oct 26, 2006 01:06 PM

        Hoover's is my neighborhood restaurant and I'm proud of that. The ambience is so wonderful that my wife and I take anyone visiting there first or second thing. The food is a little pricy, but they make up for it in other ways. Last time I ran into Hoover I thanked him for all he's done to drive my house's price up. And I meant it.

        1. y
          yimay Oct 24, 2006 05:47 AM

          i ate at hoover's last week for the first time in years. i still don't like it. i don't quite understand the fuss over this place.

          i rather like the CFS, chicken and dumplings and other southern offerings at Cafe 290 in Manor, about 30 minutes from austin.

          T.C.'s lounge on Webberville WAY out on the east side maybe has the best fried catfish i've ever had. but, this is just a dive blues bar. they only serve beer and setups and two food selections: fried catfish and fried chicken wings. they both come with a side of sad fries, sad toast and a very sad salad. the chicken wings are really tasty, very juicy, but the catfish is divine.

          4 Replies
          1. re: yimay
            c
            Carter B. Oct 24, 2006 12:01 PM

            Oooo, fried catfish is something as an ex-Mississippian that I really miss in Texas. Do you know their hours? Do they server catfish every night?

            1. re: Carter B.
              y
              yimay Oct 24, 2006 04:18 PM

              the chronicle says the hours are 11am - whenever. that sounds about right. i imagine they close around 2am. i used to go several times a month and there has only been one time that i've been there and they didn't have catfish.

              this strange article mentions they serve manwiches. i've never had or been offered a manwich.
              http://www.austin360.com/restaurants/...

              recently the place has been discovered and overrun by hipsters.

              oh also, they serve the coldest beer ever. so good.

              1. re: Carter B.
                s
                scrumptiouschef Oct 24, 2006 07:08 PM

                Once a Mississippian always a Mississippian....hound on down to Airport and Oak Springs[the plaza on the west side of the road]SpringHill Catfish has opened a 3rd location there and it is quite good.Sides are nothing to get excited about but the quality of the catfish and hushpuppies is spot on.

                1. re: scrumptiouschef
                  MPH Jul 16, 2007 07:58 PM

                  scrumptiouschef,

                  I've been eating way too much fried catfish this week, but nonetheless I recently checked out Springhill Restaurant on Airport Boulevard at Oak Springs Drive. Thanks for the tip—the catfish was good. They do a cornmeal-coated version rather than batter. It had no seasoned-salt-like spice mixture on it, like the one at Nubian Queen Lola does, but the coating wasn't totally flavorless. Plus, it adhered well to the fish, which was well fried. The fillets themselves had great texture: They were moist but flaky, as opposed to the dense sides of fish I had recently at Lola's. The fish at Springhill also had a brighter flavor. (Maybe it's fresher? Or they have a better source?) Due to the higher quality of the fish and the comparable job with frying, the fried fish fillets at Springhill might just taste better than the plain fried catfish at Lola's—by which I mean the few pieces that have no seasoned salt on them. Both versions are enjoyable, though. They're just different.

                  The hush puppies at Springhill were slightly gummy, as though they'd been cooked at too high a temperature. I still wished that I'd ordered more. The tartar sauce, as you pointed out in your OP [original post], was not good. That's par for the course, unfortunately. At Lola's they just give you squeeze bottles of the HEB store brand.

                  I also tasted a co-worker's CFS. The steak itself was extremely tough and chewy, although the batter adhered pretty well to the meat and didn't balloon much in the frying process. Because the steak shrank quite a bit when it cooked, however, the edges were hollow (all fried batter, no meat). This was not the kind of batter that's so good, you want to eat it by itself. The accompanying gravy was standard-issue tasteless white glop. Plus, the Texas toast was actually tough. That's unusual.

                  As for the sides, they were more or less unexceptional, just as you reported. I don't like battered french fries in general, but at least theirs were slightly spicy. These weren't too bad. The onion rings seemed to be coated with a similar batter; they were also slightly spicy and well fried, with a thin-to-medium-thick layer of batter that clung to the thinly sliced onions. In short, the texture, the batter, and the frying of the onion rings were pretty good. They used an appropriate variety of onion, too. The flesh had some bite, but wasn't too strong or too sweet. The rings were a better choice than the fries on my visit.

                  The sweet, mayo-heavy cole slaw consisted of shredded green cabbage, with a few specks of purple cabbage and carrots for color. There was almost no vinegary tang to this slaw. The BBQ beans weren't spicy, didn't have meat in them, and weren't ranch-style. They tasted like canned beans with canned tomatoes (or even ketchup) in them. I didn't bother eating them.

                  The peach cobbler tasted pre-fab to me. The filling was canned peaches with a dash of cheap cinnamon. The crust was of the broken-up pie-crust variety. It was cooked through, which is about the best that I can say for it. My co-worker thought that the crust could be worse, like other versions in town. For what that's worth.

                  So, that's another day of fried foods for this chowhound. I'm still missing Reggie's, but I didn't want to risk disappointment again this afternoon. (By disappointment, I just mean my fear that he'd be closed, leaving me bereft, once more, of his delicious catifsh and hush puppies!) Maybe next time. . .

            2. b
              Brian Lindauer Oct 20, 2006 05:17 PM

              It's nice having one of these debates about something other than which place in Lockhart has the best brisket. Here's my two cents.

              I've never eaten at Dot's.

              Threadgill's: I think people are too hard on this place, probably because it's so popular. I think their chicken fried steak is actually the second best in Austin after Hoover's. But I really enjoy the sides, especially the trashier ones with velveeta -- the garlic cheese grits are most excellent, and yes, I like me some gloppy broccoli rice casserole. I will admit that it used to be better, but didn't everything?

              Hoover's: This is my favorite chicken fried steak. It's tender, crispy, and flavorful. The gravy is good. It used to have a strong bacon flavor, which is diminished or completely gone now, which is too bad. I think the sides are only okay. The buttered carrots are too soggy. The jalapeno cream spinach is good, if a bit overwhelming. The cheese grits (a blackboard special sometimes) have chewy knots of cheese instead of being creamy. I wouldn't recommend them. The jerk chicken here is also outstanding. I think it's better than any that I've had from Jamaican places in Brooklyn. (Sorry, never been to Jamaica, so I can't compare.)

              Gene's: I've only been here once. Split a shrimp po-boy and the fried chicken, and neither was memorable. I like my chicken more seasoned. If some non-fast-food joint would offer spicy fried chicken (like Popeye's, but better), they'd win my heart.

              Tony's: I previously reported on my one trip to Tony's in a chicken fried steak thread. My CFS was tough and leaden with grease. The sides were far worse than any of these other places. They were soggy and in a soup of salty water. I'm going to give it another chance, sometime, though.

              Brian

              1 Reply
              1. re: Brian Lindauer
                s
                scrumptiouschef Oct 22, 2006 08:42 PM

                Get thee to VII J's on the Northeast corner of Rosewood and Chicon at once;sure you're cheating on Queen Lola across the street but she'll welcome you back from your dalliance.The cook is from Louisiana.His food is not amazing but it is good and the portion size is hearty.I'd recommend the Fried Catfish...but the Fried Chicken Wings were good as was the Fried Pork Chop.Go Sunday lunch when the owners' family is running the show.It's all hustle and bustle with good music,cool murals and sweet smells weaving through the mix.

              2. g
                geryon Oct 18, 2006 03:12 PM

                i gave up on threadgill's about a year ago, when I ordered the broccoli rice casserole as a side and got steamed broccoli and some rice with queso slathered over it. i work from the assumption that almost anything deep fried is good, so it's not that threadgill's makes bad food, per se, but it's uninspired. and i think of it as mostly a tourist trap, a restaurant version of the live music capital of the world.

                i like the food at hoover's better, but i think it's overpriced.

                gene's has a special place in my heart, and is definitely worth a trip. figure out what the special is before you go.

                still haven't made it to the stallion, but i have high hopes.

                2 Replies
                1. re: geryon
                  Kent Wang Oct 18, 2006 08:31 PM

                  Hoover's is expensive but the portions are huge. Unreasonably huge. Each of the sides is big enough to be a meal unto itself. I wish they would have much smaller portion sizes and charge less.

                  1. re: Kent Wang
                    rudeboy Oct 18, 2006 08:47 PM

                    You have to just plan on eating two meals from Hoover's. Portions are ridiculously huge, and they have a split plate charge. Sometimes we (two of us) order just a side or a salad, and then a full meal, to avoid the $3 charge. They don't give us any crap cause we drink a lot.

                2. m
                  Mike C. Miller Oct 18, 2006 02:10 AM

                  I can only comment on Threadgill's. I found myself in that part of Austin for the first time in about twenty years about an hour before a 2 p.m. meeting with an expert witness and stopped by for lunch. Perhaps not quite as good as it was twenty five years ago, but what is? I had the CFS and it was better than that at 85 to 90% of the places I've eaten lately. Veggies were tasty, too. I'd eat there again without hesitation.

                  1. c
                    Carter B. Oct 17, 2006 07:55 PM

                    Hmm, I'll throw out Gene's as a Southern contender. Sure he's got his Cajun influence but that fried pork chop with greens is hard to beat (Thursday only). I can't contrast it to the other places mentioned having only been to Tony's & the old Dot's once and never to Hoovers.

                    http://genesrestaurant.com/

                    1. s
                      scrumptiouschef Oct 16, 2006 07:51 PM

                      If I have to reach for the salt and pepper shakers after sampling the offering from the kitchen they just struck out.Properly seasoned is the way I would describe the Stallion's food.Try the Smoked Turkey Breast Sandwich[they bake the rolls the sandwiches come on] w/House made Onion Rings....their Beef Tips over Rice is tender and flavorful as well. They handcut the French Fries and will make them crispy upon request.The parking lot is a zoo at lunchtime.YES,always a good sign.

                      1 Reply
                      1. re: scrumptiouschef
                        MPH Oct 25, 2006 11:01 PM

                        scrumptiouschef,

                        Thanks for the tip on The Stallion. I tried to check it out after reading your review, but I went by too late. I hope to be chowing down there later in the week.

                        FYI for anyone else who wants to check out The Stallion: They're open for breakfast until 10, then closed from 10 to 11, then open again for lunch from 11 to 3. No dinner service.

                        MPH

                      2. c
                        cstrombe Oct 16, 2006 06:56 PM

                        What about Moonshine Grill? I've heard good things about it, but have never been. Basically a home cooking place with some slight twists. I think.

                        2 Replies
                        1. re: cstrombe
                          Kent Wang Oct 16, 2006 07:00 PM

                          The attitude is quite different. Much more upscale than Hoover's, Dot's, Tony's, etc. It is a hybrid between traditional Southern cuisine and the more upscale and modern "American bistro" or "New American" cuisine.

                          I don't like Moonshine very much. I'd rather go to Hoover's if I want home cooking or to Castle Hill/Mirabelle if I want real New American.

                          Or if you're really into this hybrid high/low style, go to Mesa Ranch. That is way better than Moonshine.

                          1. re: cstrombe
                            bookgrrl72 Oct 17, 2006 03:28 AM

                            I like the food at Moonshine, but I wouldn't call it home cooking, per se. And the staff is insufferably snooty, which is enough to keep me away.

                          2. bookgrrl72 Oct 16, 2006 12:35 AM

                            I think that Hoover's and Threadgill's are both pretty lame these days. It's been a long time since I've had a meal at either of those places that just blew my hair back.

                            I've been meaning to check out Tony's, especially since I keep hearing so many good things about it.

                            1. a
                              addlepated Oct 15, 2006 04:41 PM

                              In my opinion, Threadgill's has been coasting on its reputation for several years. We gave them one last try earlier this year and have permanently given up on them.

                              Hoover's can be hit or miss, but I would certainly go there before I'd go back to Threadgill's.

                              2 Replies
                              1. re: addlepated
                                s
                                scrumptiouschef Oct 15, 2006 08:01 PM

                                There's a new champ in the Meat and 3 category in Austin and it's name is THE STALLION,just north of 51st St.on the east side of Airport. The vegetables are seasoned,a concept lost on their would be competitors.The kitchen has a southern food vision like the kind felt in places like Tuscaloosa and Oxford.Can anyone can point me toward a place with a similar attitude in these parts?

                                1. re: scrumptiouschef
                                  Kent Wang Oct 16, 2006 02:49 AM

                                  Haven't heard much about The Stallion before this thread. Can you elaborate? Any recommended dishes?

                              2. Kent Wang Oct 15, 2006 04:40 PM

                                Hoover's is still pretty good. Certainly the best Southern cuisine restaurant in the city.

                                Threadgill's does not serve good food. It has a lot of music history though.

                                12 Replies
                                1. re: Kent Wang
                                  c
                                  ChrissieH Oct 15, 2006 08:48 PM

                                  I'll disagree with these sweeping, all-or-nothing "pronouncements" that unfortunately are stated as though they were facts, and not simply one person's opinion.

                                  First, Hoover's is indeed "still pretty good," but it's not indisputably "Certainly the best Southern cuisine restaurant in the city." There are several others that also are "still pretty good" and, some people think, better than Hoover's, including the Stallion, and Tony's Southern Comfort Cafe. And when Dot is cooking, she beats them all, I think.

                                  Threadgill's DOES "serve good food." I, and others, will tell you that it's not as good, and certainly not as consistent, as it has been in the past. You cannot count on everything being good. The CFS, for example, is mediocre. And Threadgill's definitely is something of a tourist trap, but the atmosphere is still fun, and some of the food still plenty tasty. I enjoy the vegetable platters, and the fried chicken livers with gravy. And Threadgill's does a lively business, so somebody besides me must think that the food is edible.

                                  Hoover's probably never will be a "tourist trap" as there's no real reason for tourists to seek it out, like there is for Threadgill's.

                                  If I'm taking out-of-town guests out for a bit of Austin history, I'll take them to Threadgill's and try to guide their menu choices.

                                  If I'm taking out-of-town guests somewhere strictly for a tasty plate of southern comfort, I'll take them to Tony's.

                                  If they're going to be around for more than a week, we'll work in Hoover's and the Stallion, too.

                                  Although if I can find somewhere where Dot is serving food, we'll just go there three times.

                                  I mean, you know...it's all subjective. You'll be making a serious mistake if you read any post and think that's the definitive word, and that there's any agreed-upon consensus of opinion when it comes to restaurants.

                                  Because there isn't.

                                  1. re: ChrissieH
                                    h
                                    Hugh DeMann Oct 15, 2006 11:03 PM

                                    Who is Dot?????

                                    1. re: ChrissieH
                                      Kent Wang Oct 16, 2006 02:44 AM

                                      Funny that I thought what I was stating was actually the consensus. Maybe I am too presumptious and am projecting my own opinion on to what I think the consensus opinion is.

                                      Let's have a go again.

                                      I think Tony's is much much worse than what you and the consensus gives it credit for. There are maybe 5 items on the entire Tony's menu that I would order that are actually Southern cuisine. Hoover's on the other hand has nearly over a dozen terrific Southern cuisine choices. Hell, the sides menu at Hoover's alone is better than the entire menu at Tony's.

                                      As for Dot's, there was the whole fire, and rebuilding. I don't think it can compare with Hoover's in its current state. Before the fire? Sure, maybe.

                                      1. re: Kent Wang
                                        Knoblauch Oct 20, 2006 02:56 AM

                                        It feels like the last time I posted a couple of months ago a very similar discussion was in progress. ( http://www.chowhound.com/topics/show/...

                                        )

                                        If we are going to rehash, though, I'd take Tony's top 5 dishes over Hoover's top 12 any day. There's something about hand-cooked food and delicious custom seasoning that impresses me more than the mass-produced feel at Hoover's. Have you tried the the fried chicken and waffles or the macaroni and cheese at Tony's?

                                        As for Dot's, how does the chow in the new location compare to what you had there before the fire? I have not made it there yet, but I'm hoping for the best, especially with johnm's comment below. If you have any recent experiences, they could be useful.

                                        1. re: Knoblauch
                                          Kent Wang Oct 20, 2006 07:01 AM

                                          I feel lonely being the only Tony's detractor.

                                          Yes, I have had their mac and cheese and it was pretty bunk. Even bunker than Hoover's so-so version.

                                          I will try the waffles, but I dunno, I'm more of a Belgian waffle kinda guy.

                                      2. re: ChrissieH
                                        j
                                        johnm Oct 16, 2006 04:01 PM

                                        Dot IS cooking again, and good as ever, at her new place in Windemere Plaza in Pflugerville.

                                        1. re: johnm
                                          tom in austin Oct 18, 2006 05:59 PM

                                          Dot is the best. This is good news.

                                      3. re: Kent Wang
                                        zorra Oct 15, 2006 11:29 PM

                                        I ate at Threadgill's a few months ago, and my CFS, squash casserole, and fried okra were delicious. Nothing mediocre about any of them.

                                        1. re: Kent Wang
                                          tom in austin Oct 18, 2006 05:51 PM

                                          Hoovers is good, sure, but also dramatically over-rated by many people. It is probably slightly better than Threadgills. The difference is not nearly as pronounced as some folks maintain.

                                          1. re: tom in austin
                                            MPH Oct 22, 2006 09:10 PM

                                            Tony’s is an independent, family-run, black-owned business, just across I-35 on the East Side. The ambience is simple—like a casual diner or country cafe—and the service can be less than polished. But the pay-off for your patience is the good home cooking. Like a lot of soul-food restaurants, they serve very good fried chicken. There’s an appetizer of fried chicken drumettes and a plate that comes with a Belgian waffle and either fried chicken wings or a boneless fried-chicken breast (the same cut that’s used with “chicken-fried chicken”). Some people like to slather honey or syrup over both their chicken and waffle. However you flavor them, at Tony’s they’re done right. The restaurant also offers a few Texas home-cooking classics like chicken-fried steak, etc., and they have daily specials, including very good meatloaf and smothered pork chops. They make a pleasantly sweet lemonade and a good sweet tea, too.

                                            I went there today in a group of four, and we had some great fried chicken drumettes to start. The batter was thick, crunchy, and well seasoned with a bit of pepper and a good dash of salt; the chicken was juicy and flavorful. The drumettes are served with a really spicy emulsified sauce—I tasted cayenne and paprika—that most of us loved, but one diner avoided because it was so hot. I had the fried chicken wings and waffle plate, which was sinfully good. Rich and satisfying; this waffle was definitely not made from a mix, as too many waffles at restaurants are. The waffle at Tony’s was crisp on the outside and cooked through. (I overheard one woman send her waffle back to be re-cooked; it was a little underdone on the inside.) One person in our party had the brisket special. It was oven-cooked, not smoked, but he thought it was very good. Today, these were the stand-out main dishes.

                                            As for the sides, the macaroni and cheese was a decent version of the standard side. It’s not a “gourmet” version with truffles and Fontina cheese, but it’s also not the gloppy kind, or worse, the kind that comes in a box. Just straightforward comfort food. The greens were cooked to just the right consistency—not mushy, not tough. They have a strong taste, though, since they use collard greens. No one at the table thought the greens were too salty, but they were salty (which Brian Lindauer also notes below). The corn was just corn. The mashed potatoes were made with skin-on potatoes and seasoned with the cooking water, salt, and pepper. It didn’t taste like they had cream in them, but they were pronounced good and simple by the person who ordered them.

                                            If you have room for dessert, try one of their phenomenal three-layer cakes. Usually layer cakes are dry and artificial-tasting (from store-bought cake mixes), so restaurants top them with tons of super-sugary frosting to cover up the lack of flavor. At Tony’s the cakes are made from scratch, frosting and all, and they’re light-textured, moist, and not overly sweet. The frosting also strikes just the right note. The person who ordered the German-chocolate cake loved it. This kind of cake is everywhere, and it is mediocre, if not downright bad, almost without exception. Tony’s version was excellent. I ordered the strawberry cake—a rich white cake, with white frosting and a thin smear of strawberry preserves between the layers. After giving out tastes, I had a hard time keeping everyone else’s forks away from my plate. Another diner tried the chess pie, which he liked (the custard filling was the best part), though he said the cake was better.

                                            I tasted the CFS today, too, which someone else had ordered. Sadly, it was not the same as it was the first time I had it. At that time Tony’s had just started opening on Saturdays [they’ve since stopped], and we were the only party in the restaurant. Tasting their CFS then was a magical, life-transforming experience. Someone else that day had ordered fried chicken wings with a waffle, so I sampled both. While equally good, the CFS had a different batter. In fact, it wasn’t really batter at all, but a kind of peppery breading that didn’t quite have the same crunch as the chicken did. (It wasn't soggy, though.) In addition, the gravy on my first visit shared some of the seasonings I noted today in the emulsified sauce that came with the chicken drumettes: It was spicy, with a touch of cayenne, and good enough to stand on its own. Since that first visit, I’ve tried the meatloaf plate and the fried chicken and waffles, both of which I’ve enjoyed.

                                            Today’s CFS was battered with the same mixture used on the fried chicken. On the flat, larger pieces of CFS and CFC, however, it seemed saltier. I don’t know why this would be, since they're made with the same batter. Maybe it has to do with surface area, or maybe the cook salted the CFS and CFC again while they were in the skillet. Although the CFS I tasted today wasn’t tough or gristly at all, the batter did significantly balloon away from the meat. With the fried-chicken breast, the batter cohered much better. The gravy wasn’t bad, but it wasn’t as unique as it was the first time.

                                            I don’t know if Tony’s has changed CFS recipes, or if there’s been turnover in the kitchen. The same-batter-for-both issue may be a function of making choices to save preparation-time. My theory is that they pre-batter a lot of fried chicken pieces, since they sell a lot of them on Sundays. Thus, the chicken gets to rest long enough for the batter to stick. Whereas, if they sell less of the CFS and the kitchen is busy, they might just throw a piece of meat into the fried-chicken batter, instead of separately breading it. If the battered meat doesn’t rest but is tossed immediately into a hot skillet, the batter is less likely to cohere.

                                            I hope this review helps you order delicious chow when you try Tony’s.

                                            MPH

                                            1. re: MPH
                                              tom in austin Oct 24, 2006 01:49 AM

                                              Two things:

                                              1. MPH for president. This review ruled. If you write a book, I'll buy it.

                                              2. I'm going to Tony's ASAP. Sounds like my kind of place!

                                              1. re: MPH
                                                Kent Wang Oct 24, 2006 06:07 PM

                                                This explains the discrepancy between the reviews on Tony's CFS.

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