Gus's BBQ in South Pas serving breakfast now...
- Vaya Con Carne Jan 25, 2009 07:32 PM
...and sadly, it was pretty bad.
I ordered the Mission Omelette, which involved chorizo, jalapenos, and cheese. Big mistake - total grease bomb, but not in the good way that chorizo con huevos can be. Dining companion stuck with basic bacon and eggs, and reported that the eggs were the greasiest he's ever encountered, the bacon was cold, and the potatoes were nearly raw.
Most disappointing of all was the biscuits and gravy. Two flat, hard discs covered in a brown sauce that didn't resemble any gravy I've ever seen, and appeared to be separating.
I really wanted to like this place. The service was friendly and the menu sounded really promising, but I probably won't be back. I was trying to give them the benefit of the doubt for this being the first weekend they've been open for breakfast, but dang it, isn't that when a restaurant should at least try to make a good impression?
Having had their BBQ at lunchtime, VCC, I'm not surprised. It's a handsome place with friendly help, but too many pieces of the food puzzle are warped or missing. Why?? The food is straightforward, not cubes of foie gras sitting on cepe foam, so why can't these experienced restaurant people fix -- or even notice -- the problem?
Just too many misses at this place, I'm afraid. My desires and disappointments are perfectly aligned with yours. Some of the things I've tried were very good - good enough for me to encourage others to try the place for themselves - but too many simple, ordinary dishes are poorly executed, and continue to be in spite of the obvious fact that this wheel did not need to be reinvented, it doesn't work, and you need to go back and do it right. Half of a deep-fried chicken in one piece is NOT Southern Fried Chicken; sautéeing raw collard greens does NOT cook them properly... and now they can't even fry a good egg or make decent biscuits or gravy? So sad.
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