I disliked the pungent Thai Coco dressing, but the hickory-smoked notes in the vinaigrette tasted much better, although a little sweet. I tried the house salad with two dressings from other offerings: the Thai Coco ($6.25 half, $9.75 full) and the apple bacon vinaigrette from the spinach salad ($9.75). Sandwiches come with a choice of chips, soup or house salad (for $2.50 extra). The sweet heat of the barbecue sauce, however, overpowered the maple citrus slaw. The Bubba Ho-tep featured a tender, roasted pulled pork with crispy edges that made my mouth water. The moist, slightly spicy sausage and beef meatballs paired beautifully with a sweet, garlicky marinara, although the sub verged on the dry side until we added more of the tomato sauce. The meatball ($10.75) and Bubba Ho-tep ($9.75) sandwiches, served on Stone Ground Bakery hoagies, were surprise hits. It was still really good, especially the avocado-tomatillo dressing. We tried the Santa Fe ($9.50), a Southwestern-style with too much spinach and not enough black bean-corn salsa, pico de gallo, cilantro and lime. ![]() Slackwater offers a number of salads in half and full sizes. I just wish the vegetables had been tender instead of mushy. I enjoyed the flavor of the “Seinfeld”-inspired Mulligatawny Soup ($2.75 cup, $4.50 bowl), a yellow curry cream soup with chicken, Granny Smith apples, carrots, celery and onions. I, however, would have liked the pico served separately. A companion loved the overall combination, particularly how the bite from the gorgonzola cream cheese enhanced the flavor of the garlic. The Check Your Garlic Breath ($9.75) came with three bulbs of roasted garlic, gorgonzola cream cheese topped with pico de gallo and herbed crostini. Although the outside was golden brown in spots, inside the dough was undercooked, not that we minded much. ![]() ![]() The appetizer arrived with cheese oozing up between slices and a cup of marinara. We started with the You’ll Be Stuffed Sticks ($9), dough packed with mozzarella, asiago, parmesan and ricotta.
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