Criteria and requirements of a true tavern sandwich, changes

The criteria and requirements of what makes a true loose meat or tavern sandwich has changed. (The additions are in italics)

The new criteria is:

A true tavern shall have 3 things:

1. A bun that is not too thick, too thin, too dry or too soft. The typical bun is made with white flour. But can be made with wheat and other types of grain. The bun shall be baked as to not allow all of the moisture of the meat and condiments to be soaked into the bun to make it too mushy or be so dry it falls apart. The bun can have sesame seeds on it or be dusted with corn meal but should not be too large. The inside of the bun can be toasted and/or buttered.

2. Condiments and toppings that are well proportioned together. There is no limit to various condiments or toppings, as each establishment is different and everyone has their favorite. But one condiment or topping shall not over power another. Condiments and toppings can include, but are not limited to: ketchup, mustard, pickle, onion, cheese, bacon, and even lettuce, tomato and rice. Sloppy Joe sauce or gravy sauces are NOT condiments when cooked into the meat as sauces are mixed with the meat to make a different type of sandwich. But such sauces or gravy can be added as a topping or condiment after the meat is cooked as can rice. Condiments or toppings should be offered by the establishment preparing the tavern leaving it to the individual consumer to decline and add condiments and toppings themselves.

Some establishments may or will offer the condiments and toppings on the side and let the consumer add them to the sandwich themselves. At this point it is the consumers personal choice as to what to add and how much. If the consumer makes a mistake and adds too much of one topping or condiment that adversely affects the flavor and quality of the sandwich that is on them and not on the establishment or restaurant.

3. The meat shall have enough spices added to allow for an even blend of both allowing for the flavor of the meat and the spices to come through. It shall never be bland with by not having enough or too little spices added or too much spices there is no flavor from the meat. Cooking the meat with onions and or pickles in it is acceptable. The meat shall be moist, but not so much that it soaks into the bun to make it mushy. The meat shall not be too lean or have too much fat content, 85% is usually ideal. Most of the meat shall stay on the bun but not be so moist it sticks together as if it is a solid patty. The meat shall be loose enough so that some will fall out of the bun, making a spoon a necessary to consume the loose meat that does fall out of the bun. The meat shall have a slight greasy flavor and texture to it,

Previous articles in the series:

Little Chicago Approved? Loose Meat Sandwich Restart

Little Chicago Approved? How a Tavern Shall be Made
Little Chicago Approved? History, Recipe, Information
Little Chicago Approved? Little Chicago Deli Tavern
Little Chicago Approved? Madonna Rose Cafe Tavern
Little Chicago Approved? Billy Boy Drive Thru
Little Chicago Approved? Branding Iron Concessions
Little Chicago Approved? Latham Loose-meat's
Little Chicago Approved? B. S. A. Troop 184 Tavern Sandwiches
Little Chicago Approved? Closed

Little Chicago Approved? Closed

Little Chicago Deli has permanently closed.

Loose meat or tavern sandwiches will now have to be compared to the tavern sandwiches of a different restaurant. That restaurant will be selected soon. When it is the restaurant will be announced.

Previous articles in the series:

Little Chicago Approved? Loose Meat Sandwich Restart

Little Chicago Approved? How a Tavern Shall be Made
Little Chicago Approved? History, Recipe, Information
Little Chicago Approved? Little Chicago Deli Tavern
Little Chicago Approved? Madonna Rose Cafe Tavern
Little Chicago Approved? Billy Boy Drive Thru
Little Chicago Approved? Branding Iron Concessions
Little Chicago Approved? Latham Loose-meat's
Little Chicago Approved? B. S. A. Troop 184 Tavern Sandwiches

Little Chicago Approved? B. S. A. Troop 184 Tavern Sandwiches

The tavern sandwiches the B. S. A. 184 Boy Scout Troop made at their food stand during the 2017 Plymouth County Fair in no way meets the criteria or standard as described here: How a Tavern Shall be Made

This tavern sandwich is most certainly NOT Little Chicago approved.

The tavern sandwiches were made at the food stand the boy scout troop operates as a fund raiser for the Plymouth County Fair. Two tavern sandwiches were taste tested on July 27, 2017. One was consumed with condiments and one without.

Despite the good organization the money raised goes toward the tavern sandwiches are not very good. The meat had little to no spice flavor at all and was dry. There was barely the slight greasy flavor and texture that is supposed to blend well with the fat content in the meat. It looked and tasted like it was slightly burned.

The bun is much too large and was very dry. This same food stand also served hot dogs. The hot dog buns looked like they were soft and just the right size. Between the two tavern sandwiches consumed the one with the condiments was better because it actually had more flavor as a result of the pickles, onion, ketchup and mustard that was added.

If this organization is going to continue to make and sell tavern sandwiches they should read up on how they are supposed to be made or simply stop making and selling them.

Previous articles in the series:

Little Chicago Approved? Loose Meat Sandwich Restart

Little Chicago Approved? How a Tavern Shall be Made
Little Chicago Approved? History, Recipe, Information
Little Chicago Approved? Little Chicago Deli Tavern
Little Chicago Approved? Madonna Rose Cafe Tavern
Little Chicago Approved? Billy Boy Drive Thru
Little Chicago Approved? Branding Iron Concessions
Little Chicago Approved? Latham Loose-meat's

Little Chicago Approved? Latham Loose-meat's

The Latham Loose-meat's meets and exceeds all of the criteria as described here: How a Tavern Shall be Made

This loose-meat is definitely Little Chicago approved.

The loose-meat's are made by for the Latham Park Art in the Park festival every year. They are made with an excellent blend of spices and without condiments or toppings. Condiments and toppings are offered for the consumer to add to the loose-meat. The texture and moisture level is just as a loose-meat meat should be made. Only one loose-meat was consumed. Even with condiments and toppings being added the loose-meat had a excellentblend of flavor, spice and texture. The toppings enhanced the flavor and texture of the loose-meat.

These loose-meat's are available during events at Latham Park when the concession stand is set up.

Previous articles in the series:

Little Chicago Approved? Loose Meat Sandwich Restart

Little Chicago Approved? How a Tavern Shall be Made
Little Chicago Approved? History, Recipe, Information
Little Chicago Approved? Little Chicago Deli Tavern
Little Chicago Approved? Madonna Rose Cafe Tavern
Little Chicago Approved? Billy Boy Drive Thru
Little Chicago Approved? Branding Iron Concessions

Little Chicago Approved? Branding Iron Concessions

The Branding Iron Concessions tavern's meets and exceeds all of the criteria as described here: How a Tavern Shall be Made

This tavern is definitely Little Chicago approved.

The tavern's made by Branding Iron Concessions are made with an excellent blend of spices and without condiments or toppings. Condiments and toppings are offered for the consumer to add to the taverns. The texture and moisture level is just as a tavern meat should be made. Two taverns were consumed. One with onions and pickles and the other with no condiments or toppings. The toppings enhances the flavor and texture of the tavern and the other was just fine without condiments or toppings.

These taverns are available where ever Branding Iron Concessions is set up at certain events.

Previous articles in the series:

Little Chicago Approved? Loose Meat Sandwich Restart

Little Chicago Approved? How a Tavern Shall be Made
Little Chicago Approved? History, Recipe, Information
Little Chicago Approved? Little Chicago Deli Tavern
Little Chicago Approved? Madonna Rose Cafe Tavern
Little Chicago Approved? Billy Boy Drive Thru

Little Chicago Approved? Billy Boy Drive Thru

The Billy Boy Drive Thru loose meat meets and exceeds all of the criteria as described here: How a Tavern Shall be Made

This loose meat is definitely Little Chicago approved.

The Billy Boy loose meat is on a hot bun with pickles and mustard and with just enough pepper in the recipe to give it a good flavor but not overpower the taste of the meat. The consumer can add the ketchup to taste if they wish. During the taste test one was consumed. The meat has the distinctive taste and texture associated with tavern sandwiches.

These loose meats are served at Billy Boy Drive Thru in the Riverside neighborhood of Sioux City, Iowa.

Previous articles in the series:

Little Chicago Approved? Loose Meat Sandwich Restart

Little Chicago Approved? How a Tavern Shall be Made
Little Chicago Approved? History, Recipe, Information
Little Chicago Approved? Little Chicago Deli Tavern
Little Chicago Approved? Madonna Rose Cafe Tavern

Little Chicago Approved? Madonna Rose Cafe Tavern

The Madonna Rose Cafe tavern meets and exceeds all of the criteria as described here: How a Tavern Shall be Made

This tavern sandwich is definitely Little Chicago approved.

This tavern is served with pickles on the side and no ketchup or mustard. The consumer can add the pickle, ketchup and mustard to taste or not. During the taste test one was consumed with no toppings or condiments and the other with pickle and ketchup. Both were were equally good. The sandwich with the ketchup and pickle added enhance the already excellent flavor of the tavern meat. Part of the flavor of the tavern meat is it has fresh diced, sweet yellow onion cooked into it.

The taverns served at Madonna Rose Cafe in the Morningside neighborhood of Sioux City, Iowa.

Previous articles in the series:

Little Chicago Approved? Loose Meat Sandwich Restart

Little Chicago Approved? How a Tavern Shall be Made
Little Chicago Approved? History, Recipe, Information
Little Chicago Approved? Little Chicago Deli Tavern

Little Chicago Approved? Little Chicago Deli Tavern

The Little Chicago Deli tavern meets and exceeds all of the criteria as described here: How a Tavern Shall be Made

All future taste tested loose meat or tavern sandwiches shall be measured to those served at Little Chicago Deli in Sioux City, Iowa.

The taverns served at Little Chicago Deli in downtown Sioux City are excellent and are highly recommended.

Previous articles in the series:

Little Chicago Approved? Loose Meat Sandwich Restart

Little Chicago Approved? How a Tavern Shall be Made
Little Chicago Approved? History, Recipe, Information

Little Chicago Approved? History, Recipe, Information

Timeline:

1924 - Dave Higgin created the tavern sandwich in 1924 at his restaurant, Ye Old Tavern.

1925 - Charles Miles opens his small local grocery store in Sioux City, Miles Inn.

1926 - Muscatine resident and founder of the Maid Rite restaurant franchise created his version of the loose meat sandwich.

1927 - The Maid Rite restaurant chain is established.

1934 - Abraham, or Abe Kaled purchased Ye Old Tavern, renamed it Ye Olde Tavern and created his own formula for the loose meat sandwich, calling it the Ye Olde Tavern Tavern.

Abe and his wife, Bertha sold the sandwiches for a dime each in wax paper without a plate. They originally bought the buns from a local bakery, the Iowa Baking Company, which was later acquired by and renamed as Old Home Bakery. The buns were from then on dual-sourced depending on bread quality. Because of the restaurant's success, imitations started appearing, though they were actually an imitation themselves, based on Dave Higgin's original creation.

Later on, the restaurant went from just serving sandwiches to serving meals also. Abe's sandwich creation was served at fundraisers, churches, restaurants, and bars in and around the greater tri-state and Sioux City area.

Bertha sold the taverns at an event called Tavern Days, Ye Olde Tavern Day which served 875 people in less than two hours. Their children helped at the restaurant when Bertha became ill. The restaurant closed in 1974 because of Bertha's failing health; none of their children were interested in operating it.

At some point during its history Ye Olde Tavern sold the recipe for their famous tavern sandwich to the owner of Coney Island. Coney Island has been using it ever since. They currently use it for their tavern or loose meat sandwiches at the Hamilton Blvd location.

1940's to 1950 - Miles Inn becomes a bar.

c.1950 - Charles Miles invents his version of the loose meat sandwich, the Charlie Boy, naming it after his son, Charles Jr.

July 1955 - Vincent and Marie opened Tastee Inn and Out opened at 2610 Gordon Drive in Sioux City.

1957 - A second Tastee Inn and Out location is opened at 1902 Court Street in Sioux City.

1974 -  Ye Olde Tavern closed. Some time after 1974 Gus's Family restaurant opened in the building at 14th and Jackson Streets in Sioux City, Iowa Ye Olde Tavern occupied. Gus's had their own recipe of the tavern sandwich.

April 2012 - Gus's Family Restaurant closed. Ending another era of tavern sandwiches. a new restaurant will open in the same location. It is unknown as to whether or not they will serve tavern or loose meat sandwiches.

2012 - 2013 - The Garden Cafe opened in the same building that housed the original Ye Olde Tavern and Gus's Family Restaurant.

There is a rumor stating Carroll Dietz created something called a steamed hamburger sandwich in Missoula, Montana in 1920. This same information states it was copied by Abraham Kaled in 1934 at Ye Old Tavern in Sioux City, Iowa. There is no documented proof of Carroll Dietz creating such a sandwich in 1920. There is documented proof of Dave Higgin first creating the tavern sandwich at Ye Old Tavern. Until such documented proof is presented it shall stand that the tavern sandwich was first invented in Sioux City in 1924.

Sources:

From possum to loose meats, Sioux City had it all

These loosemeats have staying power

Battle of the loosemeats

Miles keeps 'em smiling

Tastee Inn and Out History

A classic born in Iowa: loose meat sandwich

The Original "Tastee" From Tastee Inn & Out

The Blue Mill Tavern Loosemeat Sandwich

A TALE OF THE TAVERN

Taverns that have stood the test of time

Previous articles in the series:

Little Chicago Approved? Loose Meat Sandwich Restart

Little Chicago Approved? How a Tavern Shall be Made

Little Chicago Approved? How a Tavern Shall be Made

The term loose meat is generic and encompasses pretty much all forms and styles of the sandwich. It is more commonly known as the tavern, a tavern has to be made a certain way for it to be defined as a tavern.

The definition of a loose meat or tavern is: ground beef prepared loose, not formed into a pattie, scooped onto a bun, typically with an ice cream scoop and topped with, but not limited to: mustard, ketchup, onion, pickle, even cheese and bacon. Tavern meat, when cooked right, should have 2 distinct tastes: 1. seasoned, steamed beef. 2. a light greasy taste and texture. A true tavern NEVER has any sort of sauce or gravy added to into the meat while cooking, whether tomato based or otherwise. Once a sauce is added the sandwich is no longer a tavern and CANNOT be called such. Tavern meat shall NEVER have rice mixed in with it during the cooking process. Meat that does shall never be called or considered tavern meat, but rice can be used as a topping or condiment.

A true tavern shall have 3 things:
1. A bun that is not too thick, too thin, too dry or too soft. The typical bun is made with white flour. But can be made with wheat and other types of grain. The bun shall be baked as to not allow all of the moisture of the meat and condiments to be soaked into the bun to make it too mushy or be so dry it falls apart. The bun can have sesame seeds on it or be dusted with corn meal but should not be too large. The inside of the bun can be toasted and/or buttered.

2. Condiments and toppings that are well proportioned together. There is no limit to various condiments or toppings, as establishment is different and everyone has their favorite. But one condiment or topping shall not over power another. Condiments and toppings can include, but are not limited to: ketchup, mustard, pickle, onion, cheese, bacon, and even lettuce, tomato and rice. Sloppy Joe sauce or gravy sauces are NOT condiments when cooked into the meat as sauces are mixed with the meat to make a different type of sandwich. But such sauces or gravy can be added as a topping or condiment after the meat is cooked as can rice. Condiments or toppings should be offered by the establishment preparing the tavern leaving it to the individual consumer to decline and add condiments and toppings themselves.

3. The meat shall have enough spice to allow for the taste of both the meat and the spice. It shall never be bland with no taste from the spices or so much spice there is no flavor from the meat. Cooking th emeat with onions in it is acceptable. The meat shall be moist, but not so much that it soaks into the bun to make it mushy. The meat shall not be too lean or have too much fat content, 85% is usually ideal. The meat shall stay on the bun but not be so moist it sticks together as if it is a solid patty of meat. The meat shall be loose enough so that some will fall out of the bun, making a spoon a necessary utensil to consume the loose meat that does fall out of the bun.

Previous articles in the series:

Little Chicago Approved? Loose Meat Sandwich Restart

Search for the Best Loose Meat - The Garden Cafe

The Garden Cafe claims to be the Home of the Ye Old Tavern since 1926. How ever this is a misnomer. The Ye Old Tavern was the original restaurant in the building The Garden Cafe now occupies. The Garden Cafe has not been around in this location since 1926. The Ye Old Tavern restaurant is also where the loose meat was first created and was called the Ye Old Tavern Tavern.. The year of 1926 is also a misnomer because the sandwich was actually created in 1924. The original recipe has been lost to time, so calling the Ye Old Tavern is also a misnomer. Some may consider these misnomers to be "false advertising".

The Garden Cafe does offer both dine in an carry out orders plus they have a drive up window. With the exception of modern roofing and siding the outside design has remained largely unchanged and there is plenty of off street parking. The interior is a very nice, clean and pleasant atmosphere. Patrons wait to be seated and are seated right away. The service is excellent, prompt, courteous, professional and friendly.

The Sept. 2012 issue of Food Network Magazine listed The garden Cafe's tavern sandwich as the best in Iowa. The article was not able to be found online, just this: The Garden Cafe The article must have been in hard copy only. This article: These loosemeats have staying power speaks of someone the owner of The Garden Cafe knew that stated the recipe now used is very close to the taste of the original tavern.

There is also a You tube video of how The Garden Cafe makes their tavern sandwiches:



While it does not appear The Garden Cafe's tavern sandwiches are made the traditional way of steaming the beef as they are supposed to be made, this may upset and frustrate loose meat sandwich purists, the sandwiches are indeed loose meat's. But they do toe the line with adding ketchup, mustard and another type of sauce as they cook the meat.

The sandwich is served on a corn dusted bun that is toasted, making the bun unique. No condiments are put on the sandwich. It is up to the consumer to add them if he or she wishes. It does come with pickles on the side. The heal of the bun does get a bit mushy. The sandwiches are not portable in the sense they could easily be consumed in a moving vehicle. Too much meat would fall out if trying to do so. The flavor was very good. It was lacking in the slightly greasy flavor which may be because of the sugar added to the recipe. The flavor was well blended. One part of the flavor did not over power another.

The biggest loss in points is because of the misnomers with claiming The Garden Cafe is home to the Ye Old Tavern since 1926. The year is wrong and the original recipe is lost. A few points are lost because the heal of the bun becomes mushy in the middle, there is not enough of the slightly greasy flavor, plus it is not truly steamed as a loose meat purist would like.

Total points: 94. I will return to The Garden Cafe and continue to enjoy their tavern sandwiches.

Previous Articles:
Search for the best Loose Meat - Starting Over
Search for the best Loose Meat - How a Tavern Shall be Made
Search for the best Loose Meat - History
Search for the best Loose Meat - Billy Boy Drive Thru
Search for the best Loose Meat - Jitters
Search for the best Loose Meat - Riverside Dairy Queen
Search for the best Loose Meat - Little Chicago Deli and Grill
Search for the best Loose Meat - Who's in First?

Search for the best Loose Meat - Who's in First?

The tavern's or loose meat sandwiches at four restaurants have been taste tested and both the establishment and the sandwich have been evaluated and critiqued.

Here are the results from first to last:

With 97 points Billy Boy Drive Thru is in the lead:

Search for the best Loose Meat - Billy Boy Drive Thru

At 95 points Little Chicago Deli and Grill is in second place:

Search for the best Loose Meat - Little Chicago Deli and Grill

Jitters has 93 points for third place:

Search for the best Loose Meat - Jitters

Dead last and with no possible way to redeem themselves is Riverside Dairy Queen:

Search for the best Loose Meat - Riverside Dairy Queen

In the coming weeks more establishments will be tested and critiqued.

Previous Articles:
Search for the best Loose Meat - Starting Over
Search for the best Loose Meat - How a Tavern Shall be Made
Search for the best Loose Meat - History
Search for the best Loose Meat - Billy Boy Drive Thru
Search for the best Loose Meat - Jitters
Search for the best Loose Meat - Riverside Dairy Queen
Search for the best Loose Meat - Little Chicago Deli and Grill

Search for the best Loose Meat - Little Chicago Deli and Grill

Little Chicago Deli and Grill is located in downtown Sioux City, Iowa. Originally Little Chicago Deli, they are celebrating 25 years of business in Sioux City.

They offer two types taverns, with cheese and without. Condiments include mustard, ketchup, pickle and onion. The bun they use is square shape.

When I entered the establishment, during the noon lunch hour I noticed one table had not been cleared/cleaned. It was not done until after I had started my meal. The seating is a nice mix of booths and tables. Making it a nice, clean and friendly environment to enjoy a meal in. The staff are very friendly and professional.

The tavern meat had perfectly blended spices and seasoning but the meat itself was a bit too finely ground. While taverns are supposed to be made of ground beef Little Chicago's taverns are too finely ground which does affect the texture just a bit. there was also a little bit too much mustard on the taverns. With the spices and seasoning the amount of mustard can be backed off just a bit. The taverns while available to to go would not be easily consumed in a moving vehicle. Overall the taste/flavor was very good.

I also had to ask for a spoon. When ever a tavern or loose meat sandwich is sold a spoon shall be provided or one should be available for the customer to choose rather than having to ask.

Total points: 95. I will be returning to Little Chicago Deli and Grill and continue to enjoy their taverns.

Previous Articles:
Search for the best Loose Meat - Starting Over
Search for the best Loose Meat - How a Tavern Shall be Made
Search for the best Loose Meat - History
Search for the best Loose Meat - Billy Boy Drive Thru
Search for the best Loose Meat - Jitters
Search for the best Loose Meat - Riverside Dairy Queen

Search for the best Loose Meat - Riverside Dairy Queen

The Riverside Dairy Queen in Sioux City, Iowa serves local menu items in addition to their normal menu as a franchise restaurant. One of these local menu items is taverns.

The good:
When I first walked in between 2:00 and 2:30 pm on May 13, 2014. I was greeted by the employees and asked right away if my order was going to be for there or to go. I answered for there. After I placed the order for two taverns and paid I looked around the establishment. It was very clean and pleasant. On the walls are photos of historic Riverside buildings and businesses and a tribute to Colonial Bud Day. While I was there the company who provides the mop heads and utility rugs arrived to exchange them. One of the employees wiped off the tables even though they did not appear to need to be cleaned.

The bad:
There was a high chair that needed to be put away, it was in an area where people would normally walk.

The very bad:
While I was waiting for my order I noticed it was taking a long time. Longer than it reasonably should. I also noticed there were customers in the drive through waiting for their order, longer than they reasonably should. This is when I noticed the employees goofing, off, joking around, playing "grab ass" games, etc. This explained the length of time it took to get my order. When I finally did get it it was in a to go bag, not on a tray. I was asked when I walked in if my order was to go or for dine in. I told them dine in. The fact they were goofing off and playing "grab ass" when they should have been concentrating on and filling my order correctly and the order for the drive through customer speaks volumes in the quality of their service.

The awful:
The tavern sandwiches were downright awful. The heal or bottom of the bun was way too thick, I'm talking Texas toast thick. Both sandwiches looked like they were thrown around and were used in a game of catch. When I pulled the sandwiches out of the bag one of the wrappers was not completely wrapped as it should have been. The top of the bun on both sandwiches was smashed in. One tavern the top of the bun was off set and there was mustard and ketchup all over the inside of the wrapper. The condition of the sandwiches leads me to believe when the employees were playing their "grab ass" games my sandwiches were part of said games. I wonder how the drive through customers food came out.

The meat was terrible. Way too much moisture So much my tongue was very confused as to whether or not I was eating a tavern or a hamburger. There was way too much mustard. The sandwiches had pickle and ketchup on them. But I didn't know it until I saw it and bit into a pickle. The mustard over powered the flavor of the other condiments. The spices, especially the pepper was not well blended at all. Part of the meat was very bland and the other was way to peppery. I only know this because I used a spoon to take a bite of the meat without condiments. With one spoon full all I could taste was pepper and the other just the meat, no spices at all.

The photos below will show the condition of the sandwiches

Total points: 0 There were not enough redeeming qualities of the Riverside Dairy Queen to warrant anything more than a zero. I will not be returning to the Riverside Dairy Queen to have any more of their food, even if it is not a tavern sandwich.

Previous Articles:
Search for the best Loose Meat - Starting Over
Search for the best Loose Meat - How a Tavern Shall be Made
Search for the best Loose Meat - History
Search for the best Loose Meat - Billy Boy Drive Thru
Search for the best Loose Meat - Jitters

Search for the best Loose Meat - Jitters

Jitters is a locally owned restaurant that is a combination coffee/doughnut shop and hot food lunch shop. The food ranges from very healthy to good tasting comfort food. They are located on Virginia Street very near to Historic Fourth, just east of downtown Sioux City, about a half a block from the Sioux City Convention Center.

They have 2 versions of a loose meat sandwich. One is called the Jitter Joe, the other the Jitter Dog.

The Jitter Joe is on a hamburger bun that is not to soft or too hard and the perfect size for their sandwich. The well proportioned condiments include ketchup, mustard, pickles, onion and cheese. The cheese is melted over the meat. The meat is very well seasoned with just the right amount of pepper. The sandwich, while it can be ordered to go, is best eaten while sitting, not making it very easy to consume in a moving vehicle without making a mess all over your front. The sandwich I tasted also came with an extra item, not ordered and not meant to be on it. A piece of human hair that was stuck to some of the meat that had fallen out of the sandwich onto the plate. Of course I did not eat this part of the meat. While it is not the end of the world and I am not the type of person to take my sandwich back because of a piece of hair, some people may be really grossed out by this. I am no stranger to consuming things with hair in them, I have a large German Shepherd who sheds all the time, but again some people may be upset by such a thing. This may also violate health code requirements. For this reason points have to be deducted.

The Jitter Dog had no hair in it. It is made with a hot dog bun that was perfect size, not too dry or too soft. The hot dog was flame broiled or grilled which made it very tasty. with the well seasoned Jitter Joe meat added it enhanced the flavor of the Jitter Dog. The well proportioned condiments included ketchup, mustard, relish and onion. Like the Jitter Joe this would not be very easy to eat in a moving vehicle. Best eaten while sitting or standing still.

There were a couple of issues with the inside of the restaurant. While over all clean, there was one table that was not cleaned when I walked in. Most of the tables have a glass cover over them, some have chipped corners that could be sharp. The floor in the dining area is unfinished concrete, with cracks, chips, holes and uneven spots. This makes some of the tables wobble a bit. If the same tile used in the bathroom was used in the dining area it would make the interior perfect for the type of establishment and atmosphere the owner is trying to convey. It does have a very nice outdoor dining area and the back of the property has beautiful prairie grass growing along the sidewalk.

With a score of 93 I will continue to frequent this restaurant and enjoy the both the Jitter Joe and Jitter Dog.

Previous Articles:
Search for the best Loose Meat - Starting Over
Search for the best Loose Meat - How a Tavern Shall be Made
Search for the best Loose Meat - History
Search for the best Loose Meat - Billy Boy Drive Thru