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.