D'Arcy's Pint

The next stop for the Culinary Delights Tenderloin Committee (CDTC) is a well-known Irish pub called D’Arcy’s Pint. Located on the near southwest side of Springfield (661 S. Stanford St.) and online at http://www.darcyspintonline.com/, it is billed as a “cozy, neighborhood-style pub,” which features “traditional Irish fare and American classics.” We were eager to see how D’Arcy’s tenderloin stacked up, because if we were analyzing the traditional horseshoe sandwich fare, they would be at the top of the list.

One of the CDTC members of the group could not partake due to an early lunch.  (What’s up with that? Another missed email or what?) Nevertheless, the remaining four members were joined by two lovely and adventurous females from our respective offices. The word adventurous is used liberally in this sense, because our companions didn’t adhere to peer pressure and order the loin. Instead, they basked in the pleasure of a ham ponyshoe and vegetable ponyshoe. After much discussion, the CDTC voted to allow them to stay.

After entering this “cozy, neighborhood-style” pub, we were politely told the wait would be approximately 20 minutes. Lo and behold, after the passing of only 10 of those long minutes we were seated by a striking young lady. One member of the CDTC was so smitten, the only thing he could say was “wowwy.”

Greetings and salutations were thrust upon us after we were seated by a pleasant waitress and her young Protégé. Our waitress took our drink orders and Protégé took the food order. D’Arcy’s is well-appointed with all the standard photos and posters from Ireland, along with a substantial bar area. It’s very clean and can accommodate many patrons.

Our colleague known for his love of cherry-flavored drinks ordered the pre-mixed cherry Pepsi, but we failed to provide the Effervescence Test on the product. After further review, the cherry Pepsi was not held in as high esteem as the handmade cherry Coke from Yesterday’s. Strike one.

The tenderloin itself was priced on the “proud” side at $7.95, which only includes potato chips. French fries were an extra $1.99. Comparatively speaking, these prices were a bit high. Strike two.

Soon after our order, Protégé brought in the loins. At first it appeared a well-balanced plate, but upon further review we noticed the loin was thin and only a handful of French fries were added. All the usual condiments were supplied – the onion and sandwich pickles were well stocked, while the beloved pickle spear made a generous contribution. 

 

Protégé was asked for “mayonnaise” and brought a Miracle Whip derivative, which was clearly salad dressing. After much debate amongst the CDTC about the authenticity of the salad dressing/mayonnaise the wait staff was asked and provided proof of this faux pas. It was in fact salad dressing…ugh! The CDTC debated the problem of an authentic Irish pub, sewn in the Catholic tradition of their country, serving salad dressing when it’s well known to all that Catholics don’t eat anything but real mayonnaise. When asked, our waitress expressed a fondness for Miracle Whip and claimed to not notice any difference between Hellmann’s and generic mayonnaise. She was clearly in need of a mayonnaise appreciation class. Swing – foul tip.

The bun was nicely toasted and well-proportioned for the size of the loin. The loin was thin, lean and juicy. The breading was crisp and golden brown, but lacked seasoning. Service was superb and Protégé will soon make a very fine waitress. However, after the meal, upon making further inquiry into the salad dressing/mayonnaise incident, it was revealed by wait staff that real mayonnaise packets were readily available. Strike three! 

All-in-all, D’Arcy’s Pint provides excellent service in a cool and comfortable atmosphere. However, the loin experience was somewhere between average and acceptable and pricey. Stick with the Horseshoe Sandwich!

Humphrey's Market

Although we normally make our Tenderloin Tour stops at the end of an exhausting week, we adjusted this week and went early.  Our stop today took us to Humphrey’s Market located at 1821 South 15^th Street in Springfield, IL.  You’re more than welcome to visit them online at http://www.humphreysmarket.com/store/ but you’re not going to find much more than their weekly circular.  Humphrey’s has been in business for nearly 80 years as your neighborhood grocery store where you can get the best produce and finest meats in the area.  There was also a nice little article published in a local news reader on this quaint little grocery store that you can find at http://www.illinoistimes.com/Springfield/article-8862-inside-humphreyrss-market.html.  Because of their incredible selection of meats, the Tenderloin tasters were incredibly excited about this station on the tour. 

The dining area at Humphrey’s is a small space off the deli counter that has 6 tiny tables, 3 with  4 chairs each and 3 with 2 chairs each.  There isn’t enough room on the table to have all 4 diners with their lunch tray on it.  There’s no waitress so you place your order at the deli counter and wait for them to fix your plate before seating yourself.  The drinks are self serve so you never have to wait for a refill.

The sandwich comes on its own or you can do it as a meal which includes 2 side items and a drink.  This meal only cost $6.49 and with no waiter or waitress to tip, it’s the best deal on the tour.  If you wait for the lunch special on Saturday, you can get this fine saucer of pork for only $5.99.  We placed our orders and 3 of the 4 of us opted for fries and baked beans as our sides.  The fourth stuck with fries only, damn traditionalists.  The three stalwarts anticipated an interesting afternoon due to the tasty helping of real barbeque beans.

The baked beans were incredibly tasty with whole pieces of bacon mixed in.  My fries were soggy but the rest were awarded freshly fried tater sticks when they had their orders filled.  There wasn’t much talk of the fries which leads a reasonable man to think they were just okay and nothing special.

The tenderloins came to order with lettuce, tomato, onions, pickle, mayo and mustard as add-ons.  The bun was a regular bun with seeds and there was no toasting or butter added for flavor or color.  Unfortunately, the tenderloin wasn’t freshly cooked either so it was a little cool.  This is a real downside to the Humphrey’s deli system where most of their food is cooked ahead and kept in an inefficient warming system.  However, the pork patty was large and heavy.  It is the thickest cut of meat we’ve had on the Tour and it was juicy.  The breading had a hint of spice that snuck up on us like a ninja in a Jackie Chan movie.

The flavor of this sandwich was wonderful and on the verge of epic greatness.  The sandwich is a top 3 on the tour and has the possibility of giving Billy’s a run for its money but some major changes need to be made first.  There needs to be an adjustment to the presentation and preparation of the bun, the tenderloin needs to be kept warm or freshly cooked, and the sides need to have a freshness about them.  The experience was different than the rest as far as spaciousness for dining and privacy, the ordering process, and being tended to by wait staff instead of waiting on ourselves or each other.  And before we left, one of our diners was able to do his weekly shopping before completely leaving the premises.  We’ll definitely be visiting Humphrey’s Market again and it’s in contention for the final review.

Charlie Parker's Diner

Thanks to a high-profile feature on the Food Network show “Diners, Drive-Ins and Dives,” there’s a good chance you’ve heard about Charlie Parker’s Diner (700 North Street and www.charlieparkersdiner.com), our most recent stop on the Culinary Delights Tenderloin Tour 2012. Since opening in 1991, this charming Quonset hut has won critical acclaim and devoted customers by serving some of Springfield’s best breakfast food. In fact, it was Charlie Parker’s “Breakfast Horseshoe” that brought Food Network’s Guy Fieri to town in 2007. As he quickly learned, Charlie Parker’s huge portions require a certain amount of “food bravado” and an empty stomach. As you know, the Culinary Delights crew is never short of food bravado, and it was with that spirit that we descended upon Charlie Parker’s today, to see how their breaded pork tenderloin stacked up with its local competition.

Upon entering the premises, we immediately took note of Charlie Parker’s policy towards camping, which is “No Camping at Anytime.” While we can’t imagine why anyone would want to build a campsite inside a small Quonset hut restaurant, we must say we were a bit turned off by Charlie Parker’s militant, anti-camping stance. The gentlemen of Culinary Delights prefer to reserve the right to pitch a tent where they see fit. However, after a bit of discussion we resolved to not let our differences in the value of the outdoor lifestyle come between us and a potential tenderloin delicacy.

Unfortunately, we were also disappointed by the tenderloin. Although the loin was an improvement over last week’s fare at Yesterday’s, and was a decent and hearty sandwich, it simply didn’t stack up against the heavyweights such as Billy’s and Westwoods. It had many things in its favor: a generous size; a tasty bun; plenty of “fixins” (pickle, onion, tomato, lettuce with mayonnaise, mustard, salt and pepper available as needed); and a very reasonable “basket” option with the sandwich and two sides for only $7.95. (A sandwich and chips will run you $5.95.) But, as a whole the group found the tenderloin lacking in flavor and very dry. It wasn’t the worst sandwich we’ve had; it just wasn’t the best.

The sides were also fairly underwhelming. The fries were soggy, and the fruit and mac and cheese were adequate but not exemplary. The tater tots were the lone saving grace – very crisp and just as you might remember them from your fondest school cafeteria memories.

Although we were not impressed with Charlie Parker’s tenderloin (or the restroom, which was a bit of an experience), we must encourage our readers who possess food bravado to still visit this restaurant. The breakfast food is delicious, the service is excellent, and ambiance is perfect. We also want to note the restaurant’s liberal beverage policy. As we were leaving, our lovely waitress insisted we take complimentary cold beverages to go, due to the dangerously high temperatures outside – a very nice touch. We won’t be back for the tenderloin, but we’ll definitely be back, and we’ll remember to leave our camping gear at home.

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.