Yesterday's Restaurant

Today, we visited Yesterday’s Restaurant nestled in the back corner of the Route 66 Hotel and Conference Center at 625 East Saint Joseph Street, Springfield, IL or online at http://www.rt66hotel.com/filling_station.php.  We had a special lunch today as the Tenderloin Tour Committee was in full force with all 5 founding members present.  Yesterday’s Restaurant, which is also referenced as the Filling Station because of a previous name, is a step back in time as it builds on the Route 66 nostalgia.  Walking down the hall as you approach the restaurant, you can’t help but notice the old time metal, pedal cars hanging from the ceiling and the gas pump along the side wall.  When you enter the premises, you’re overwhelmed with all the tin signs, license plates, and plastic LPs hanging on the walls, not to mention the black and white checkered floor.  This restaurant claims they specialize in a horseshoe which is a Springfield delicacy but I’d say they specialize in a plate that serves half a broasted chicken.  It is absolutely delicious and a monstrous portion but we weren’t here to sample the chicken but rather the other white meat.

We were quickly met by Mando, a fine young waitress who has been the most appetizing to the visual sense and the most appealing to the oratory sense because she doesn’t suffer from a smoker’s voice.  Our drink order was taken and served but upon the visual scrutiny of a regular Coke instead of a Diet Coke, one diner was so moved he had to order a Cherry Coke which our waitress made by mixing juice from a cherry jar with a glass of Coke.  He later ordered a second glass so I guess her mixology was accurate.  After an order of pork tenderloin sandwiches was taken from the round table, we had nothing to do but sit and reminisce about the good times and the loins we’d eaten up to this point on the tour. 

When the sandwiches arrived, the first discovery was a completely toasted bun which was a desired addition from our last Tenderloin Tour stop.  We were quick to notice the size of the sandwich was smaller in portion even though it pierced the edges of the bun and it was covered with a golden brown breading.  The extras consisted of pickles, onion, lettuce, and tomato but the star of the extras was the appearance of a pickle spear.  A couple of us also adorned our sandwiches with mayo and mustard.  It only took about two bites into this sandwich to know it wouldn’t stack up to the others.  The flavor was very bland and missing any hint of a spice.  In fact, some members of the committee immediately went to adding salt and pepper to get some kind of flavor to give their tongues a ride down the Route 66 taste highway.  You’d think our traditionalist member would be happy with the lack of spices but even he complained of the missing flavor.  I guess he just has something against Italians.

 

The fries, on the other hand, were excellent.  They were bulky and straight cut, quick fried in hot grease so the outside was crunchy but the inside was soft and enjoyable.

The sandwich set us back $6.95 and it came with fries.  Unfortunately, the tenderloin isn’t what we’ll be talking about from this meal, rather a pickle spear and fries.  It wasn’t horrible tasting, it just didn’t offer enough flavor.  We’ll be glad to say we ate this thing Yesterday and don’t have to go back for another one.  I’m sure we’ll visit again but for other selections on their menu.

Track Shack

It’s hard not to like the Track Shack (233 East Laurel Street in Springfield), today’s stop on the Culinary Delights Tenderloin Tour 2012. The bar/restaurant puts on no airs; what you see is what you get. And, judging by today’s visit by the Culinary Delights Tenderloin Committee (CDTC), what you get is a terrific tenderloin at a very reasonable price.

It’s a safe bet the Track Shack takes its name from its location, adjacent to the train tracks that run through Springfield next to Third Street. Train memorabilia appropriately decorates the bar and restaurant areas, with small model trains and pictures of locomotives hanging throughout. The menu is what you would expect from a similar restaurant with a wide selection of fried, tasty foods. But we were only interested in the tenderloin.

The only problem with the tenderloin is we wanted more of it. It was a crispy and meaty loin, with good flavor, but when compared to other loins we’ve sampled during the tour, it paled in size. It would be an ideal loin if you’re having an early dinner and want to enjoy a lighter lunch. One area in which the Track Shack loin was superior to all other loins was the bun. It was a toasted, buttered bun, soft on the outside, crispy on the inside: perfect. At $5.99, the loin is ideal for those on a budget; however, you’ll want to add an order of their excellent crinkle-cut fries, which will put you just slightly above $7 for the meal. All the usual condiments are available (mustard, ketchup, mayo, salt, pepper) either by request or at the table.

The service was superb. Our waitress was very efficient – if not overly friendly – and we were in and out in about 30 minutes. Drinks were refilled as needed.

The CDTC was torn on where to place the Track Shack loin in the scheme of things. Half the committee thought it was second only to Westwoods, while the other half placed it behind both Westwoods and Gabatoni’s. At this point, Billy’s is still firm in its first-place status. Stay tuned. 

  

Westwoods Lodge Pub and Grill

Yet another stop on the Tenderloin Tour had us visiting Westwoods Lodge Pub and Grill physically located at 2406 West Jefferson Street, Springfield, IL and virtually located at http://www.westwoodslodge.com/.  At this urban redneck paradise, they say Welcome to the Woods and they aren’t kidding.  Their menu boasts of exotic meats like elk, bison, quail, gator and frog legs, not to mention dishes titled Bear Trap Nachos, The Boone and Crocket Sandwich, and a new item called the Tackle Box which consists of a Gator Kabob, Frog Legs, Clam Strips, and Wood Chips all served in, well, a tackle box. 

We followed the turkey prints up the sidewalk to the front entrance complete with a Bull Moose rack over the door.  After donning our blaze orange hats, camouflage bib overalls, and muck boots, we stopped momentarily to envy the fresh kills displayed on the Bragg’n Board.  We, then, maneuvered through the Swamp People, Moonshiners, Hillbilly Handfishers, and Billy the Exterminator to find a table.  Once there, we settled into our hunting stands to order our meal.  We browsed over the exotic menu items and settled in on the Rocky Mountain Pork Tenderloin Sandwich.  We’re a little nervous about what kind of pig family creature roams the Rocky Mountains but I reckon Rocky Mountain Oysters have to come from somewhere.  The sandwich ran $7.59 and came with wood chips or fries.

Our server was a wonderfully energetic older woman identified on the receipt as “Waiter 4 Toots.”  Not sure if they get special names to go with the theme or that was what she really goes by but we didn’t care because she was great.  She took our order and brought us the drinks.  We couldn’t help but notice the camo carpeting, camo window blinds, and camo paper strap used to hold the napkin and silverware together.  The drinking glasses were sponsored by an insurance company and a hunting property land manager.

The orders were delivered on metal camp plates.  The first thing we noticed was the smaller size (when compared to those we’ve had so far) of the tenderloins and their relatively similar shape of all of them.  It led us to believe they had been pounded to their thickness somewhere else and were delivered in this manner.  The breading was very reminiscent to a breading commonly used on fish and was nicely peppered.  When you picked up the sandwich there was an unexpected weight to it.  Like any good magic trick, we couldn’t figure out how they did it. 

Biting into this sandwich was a magical experience.  Their “gourmet” bun was soft and forgiving until you met up with the crispy, fried breading which guarded the soft, juicy core of the tenderloin sandwich.  Though the multiple textures were only a surprise the first time, the experience was enjoyed time and again as we consumed the sandwich.  The fries were good and crispy and the accompanying toppings were fresh and tasty. 

This venue certainly gets the award for most varmints, critters, wild game and woodland creatures displayed on their walls, ceiling, and bar.  They included, but are not limited to, fish, turkey, deer, elk, bear, squirrel, pheasant, moose, and a well placed jackelope.   The price was equitable to the others, the size was less, yet not inadequate, but the thickness was equal to or better than the others.  One or two of us did leave with the ability to eat more.  The atmosphere and staff were great and welcoming, especially those of us with lifetime memberships to the NRA.  Overall, this has been our favorite experience so far on the Tenderloin Tour…but will it surpass Billy’s?

 (Disclaimer:  The level of redneck hillbillyness of this review is highly embellished for entertainment purposes.  We were merely playing on the theme of this particular venue.)

Gabatoni's Restaurant and Cocktail Lounge

Chances are, if you’re a Springfield resident you associate the name “Gabatoni’s” with some of the finest pizza the city has to offer. For 57 years, the family owned and operated restaurant has served up its delicious pies for devoted fans. However, today the Culinary Delights Tenderloin Committee descended upon Gabatoni’s (300 E Laurel, Springfield, IL and http://www.gabatonis.com/) in search not of pizza, but of hand-breaded tenderloins rumored to be among the best in Springfield.

Part of Gabatoni’s charm definitely stems from its humble décor. Odd artwork depicting well-dressed dancing dogs line the walls of the dimly lit restaurant. There are no windows in the dining area. The ambiance could easily be likened to the type of setting in which an infamous mobster might be whacked, or where well-connected politicians might meet to discuss an important deal. Needless to say, after sitting down at a table, covered in white linens with hard plastic table covers decorated with cigarette burns reminiscent of the pre smoking ban days, and soaking in this atmosphere for a few moments, our appetites were strong and our anticipation was great.

We placed our orders for tenderloins, and few moments later, our waitress presented the table with an appetizing amuse-bouche of sorts: a hamburger ponyshoe. It seemed the kitchen had mistakenly prepared the ponyshoe for a non-existent customer, and rather than throw it away, the waitress thought we might like to enjoy it. It was a tasty treat, and the Committee did its best not to fill up before the tenderloins arrived. This sort of customer service was welcome and noted.

Our tenderloins were eventually delivered in a friendly (if not timely) manner. They were enormous, hand-breaded monstrosities served on well-proportioned buns. Many times, large tenderloins overwhelm the smaller, normal-sized hamburger buns. Gabatoni’s has solved this problem with some sort of custom bun.

But enough about buns, let’s talk loin.

The Gabatoni’s tenderloin has an interesting seasoning to it. Three of the four Committee members found it to be pleasing, although the fourth member, who considers himself a tenderloin traditionalist, thought the spice distracted from the tenderloin and was unnecessary. I will say that it is a variation of sorts on the traditional tenderloin and keeps with the Italian theme of the restaurant. All four members opted for steak fries instead of chips, and the tenderloins were accompanied by the usual trimmings. (Lettuce, tomato, mayonnaise, mustard, etc.)

The checks arrived with the regular price for the pork-t sandwich ($7.89) and large side order of fries ($3.59).  So, after we sent them back for a  second attempt at proper product pricing, we got the mostly correct lunch pricing of $5.99 for the sandwich which normally comes with chips and our add on $2.29 for the side order of fries. 

When the smoke cleared and the four Committee members voted, the Gabatoni’s tenderloin earned an average score of 3.375 “hooves” out of four, an impressive score. Any tenderloin connoisseur looking for a non-traditional take on the loin would do well to give Gabatoni’s a shot. Just make sure you’ve blocked out a solid hour or more to enjoy it, as the endeavor can become lengthy given the wait staff’s seemingly laid back approach to dining.