Applebee's: all quiet on the luncheon front
|Applebee's French onion soup and Clubhouse Grille sammie.|
And this day, all I had to do was eat. My lunch arrived and I was glad I'd ordered the tacos: The crispy wonton shells, the salty but well-seasoned diced chicken and chilly, cilantro slaw topping were a good mix of textures, flavors and temperatures. The fiesta salad was another worthy choice, with a sweet, tangy cilantro vinaigrette-y dressing on the finely-chopped romaine, fried tortilla strips, diced chicken breast and corn-black bean salsa.
The lemon shrimp fettuccine looked like it had been benched for a bit while the other dishes were prepared -- the sauce had seized up -- and the grilled shrimp were far too salty, but the addition of fresh tomatoes and spinach to the cheese sauce made the fettucine tasty enough.
The Classic Clubhouse Grille sandwich was just a regular club sandwich with Applebee's honey barbeque sauce added -- not bad, but not great. In American chain restaurants, French onion soup is rarely anything special: au jus-based broth with a dollop of moist onion slices topped with a white toast circle and a melted glob of what is usually either Swiss or provolone cheese. I this case, it was provolone, and the cooks had missed the final step of making sure the cheese cap was adequately toasted.
J. Wohletz The maple pecan blondie--the pecans are new.
I'm relatively certain the maple pecan blondie dessert used to contain walnuts instead of pecans, but the swap was a welcome one, since I remember the profusion of walnuts making the sweet, dense cake square slightly bitter on the back end, and the pecans add a more buttery note. My server brought the maple butter sauce on the size, and since the cake, vanilla ice cream and sauce all come on a hot grill plate, it was seriously entertaining to pour the sauce over the whole thing and it bubble.
Again, it's the little things.
They added up to an enjoyable meal at Applebee's -- one I could appreciate in a sedate, sober fashion.