People with Diet Restrictions Can be a Restaurant’s Best Customers

People with diet restrictions have limited options when it comes to dining out.   So the potential universe of restaurants they can eat at is limited.   Obviously that means that they would routinely go more often to those that do cater to them.   For example, if you look at two individuals one with diet restrictions and one without.  The person without diet restrictions may find restaurants they like and go back to those, but it’s also easy for those people to try new places.   The person with diet restrictions can only go to places where they can safely eat.  So assuming both of these people eat out at the same frequency, those restaurants that serve the person with diet restrictions will find those customers to be more loyal.  Customer loyalty means additional revenues for the restaurant, without the need to generate new business with promotions or marketing spend.  So a loyal customer is a more profitable customer.

People with diet restrictions can live in constant fear of eating out.   Even though they may think a restaurant can accommodate their needs based on their personal analysis of the restaurant’s menu, they know that they are still dependent on the server and the chefs to: First understand their needs & second to properly prepare the dish to meet those needs.   Given that restaurant staff are busy and it may not be the restaurant’s core competency to cater to those with dietary restrictions, it introduces a lot of ways that things could go wrong.   The server could underplay the need of the customer to the chef.  The chef might also not understand when cross-contamination could be an issue.   The result is the constant fear that things will go wrong.

In order to best tap into the potential customer loyalty that can exist from people with limited diets, the restaurant should strive to put the customers’ fears at ease.   One key way to do this is to have the restaurant decide in advance what they can offer to people with various diet issues.   We are seeing a lot more menus showing gluten free items, and that helps those that can’t eat gluten know the restaurant has put some forethought into catering to gluten free diets.   But the same issue exists for people with food allergies or intolerances to other things like dairy and other allergens.   Clearly labeling a menu in advance with all of the ways customers can want items to meet specific diets, is critical for this community.

This is easier said than done.   Restaurants can’t possibly be constantly re-printing their menus to adopt all of the allergens or special diets customers want, plus there isn’t physical room on paper menus for this type of information.   Nor can they easily ensure that all staff are fully versed on how to handle special requests.   Chompadoodle helps this entire process by giving restaurants a way to pre-validate their menu with many different food needs.   For example at current count, we support 20 different labeling options for a menu item.   By pre-labeling their menu, the customer’s fears can be at least partially allayed that the restaurant has thought about their needs in advance, and will be more likely to trust the restaurant the first time.   If the meal then is properly prepared, the restaurant stands a good chance that the customer will be back.  When new food restrictions become known by the restaurant, they can quickly add that ‘label’ to their menu on Chompadoodle and instantly cater to a new set of customers.

The restaurant that uses Chompadoodle can simply and easily point their patrons to the restaurant’s menu on Chompadoodle.com and the user can quickly sort/search the menu for those items that the restaurant has pre-validated will meet the customer’s needs.  This results in a customized menu for the individual, where the customer can take comfort in knowing the restaurant believes it can meet the customer’s need.

One final aspect makes the person with diet restrictions a great customer to those restaurants that cater to them.   People who have limited options are used to feeling constricted in their choices.   When they find a place that removes that constriction they tell their friends who also suffer from the same dietary restrictions.  So not only is the initial customer more loyal to the restaurant, but they also drive other similar loyal customers to the restaurant.

Its not easy to cater to people who have special food needs, but restaurants that do – can find huge rewards in terms of additional revenue that didn’t require large marketing expenditures.   Chompadoodle can help restaurants see these benefits with almost no effort on the part of the restaurant.   Contact us to learn how we can help your restaurant see the benefits from catering to those with diet restrictions

Jon Clemens

Chompadoodle CEO

Restaurant Delivery Services – Bad for Business?

With the recent huge increase in the restaurant delivery market in Seattle (and elsewhere) it got me wondering what the effect would be on the restaurant’s business.   On one hand, you can certainly make an argument that any orders are incremental revenue for the restaurants that they can obtain with no operational overhead except the cost of food and prep.   However, I suspect that the restaurant might actually suffer in the long run.

With a restaurant delivery service the restaurant gives up many of the traditional differentiators that it could use to distinguish itself from competitors.   In a world where customers come into the restaurant, the restaurant needs to rely on a mix of quality, service, price, and convenience to get customers – and to keep them coming back.   But when an order comes in from a restaurant delivery service these attributes go out the window.

  • Quality – Food is perishable and most often tastes less good the longer it takes between being ready and being consumed. While the restaurant can still prepare a quality product, they now have a dependency on the delivery service to get it to the customer before it doesn’t taste as good.   Regardless of how speedy the delivery is, it is certain that 100% of the time a delivery service will introduce extra time into the equation.
  • Service – There is no service component at all from the restaurant when providing meals through a delivery service.
  • Price – While not all consumers are incredibly price sensitive, it is a factor for many. With added fees for delivery, any price-sensitive consumer is less served by a delivery model using a delivery service vs. a model where extra delivery fees are not added in.
  • Convenience – Here the delivery service certainly adds convenience to the end customer. However, the restaurant is on par with every other restaurant that the delivery service offers.  So while important to end customers, it is no longer a way that a restaurant can differentiate itself.

What does this leave the restaurant who hopes to create long term relationships (in the form of repeat business) when they use a delivery service?   They are left with the hope that their food, by the time it gets to the customer, is still tasting good – or at least better than the other restaurants the delivery service offers.   But as discussed above, this is somewhat out of their control.  Plus, what kind of standard is it to try to be “at least better than the other restaurants”?   I would argue that the above shows that the restaurant’s that do best with a restaurant deliver service are those with food that ages well and where the prices are low.   Consumers already don’t have high quality expectations when ordering from a delivery service – so not sucking too bad, and providing dishes at a reasonable/low price become the bar at which restaurants must compete in the delivery service model.

Don’t get me wrong.  If customers are using a restaurant delivery service, the need is probably there for the restaurant to have their menu in these services as well.   My point though is that the restaurants need to be also looking at ways to make sure that they drive business within their establishments.   When a customer comes in the door how can the restaurant best meet that customer’s need using the traditional ways in which a restaurant can compete?   How can they best meet the customer’s needs (Quality), at a high level of Service, at a reasonable Price, in a way that is Convenient for the customer?

We believe that Chompadoodle can help with at least three of these things.  We can make sure that a picky customer’s needs are met; that the customer feels like the restaurant is looking after their needs and therefore improving providing a high level of service; and finally giving these same customers a quick way to conveniently find what on the menu is tailored to them.

Jon Clemens
CEO, Chompadoodle

Why I started Chompadoodle

Chompadoodle was formed as a result of frustrating personal experience in trying to eat out.   I have three kids, one with Celiac Disease and two with Type 1 Diabetes.   Because of the Celiac Disease, my son cannot eat any gluten – and for him that really does mean he can’t have ANY gluten.  Crumbs matter.   Cross Contamination matters.   Without extreme diligence, we can count on him being sick.   At home we do things like have separate toasters, butter, peanut butter, condiments, etc.

Going out to eat with my kids is difficult, since we have to make sure there are options that are gluten free (due to the Celiac kid), and be able to understand how many carbs are being consumed for the diabetics.   For a long time, before the gluten-free craze really took off, we had a total universe of 5 local restaurants we could trust to eat at where my son would not get sick.   Couple that with the fact that my son with Celiac is a very picky eater, and our options contract very quickly.

When we eat out locally, at least we could rely on our personal knowledge of restaurants that would cater to our family’s needs.  But when we travelled, it was a nightmare.   If circumstances (or boredom with known choices) force us to try new places – another nightmare.

Our typical process when going out to a new place consisted of:

  1. Getting to at least a moderate level of consensus about what types of food was wanted by all 5 family members
  2. Finding local restaurants that offered that type of food
  3. Going to the website of those restaurants to see if they offered gluten free options. Its important to note that if the restaurant doesn’t explicitly say they support gluten free on its website or menu, we had very little confidence that they would have the level of diligence required
  4. Picking the restaurant
  5. Once there, asking the server about gluten free options
  6. Having to educate the server on what that means for us, and the level of diligence required
  7. Having the server having to go back to the kitchen to talk with the chef
  8. Ordering, getting our food for everyone but my son, whose dish always comes out late
  9. 50% of the time sending back the gluten free dish because its served obviously wrong (i.e. sending back the plate of eggs because they put toast on the side of the plate).
  10. Waiting to see if my son got sick afterward.

Yuck.   This process is not fun or easy for us.  For the restaurants we are essentially just a pain in the ass.

But… once we found a restaurant that worked, our universe of restaurants expanded and we’d end up going back again and again to that place.

Lately, because of all of the people asking for gluten free items, that universe has expanded somewhat (thankfully!).

But I recognized that this process was horrible for us and extremely inefficient for the restaurant.   Plus, while there are many (now millions) who want /need to eat gluten free, there are almost as many who need to eat dairy free or peanut free, or whatever.   Plus there are lots of others that just want to make sure the things they eat are good for them (GMO free, preservative free, organic, etc.)

So I created Chompadoodle.   I envisioned it being a tool for restaurants to better communicate with their customers.   The basic premise:   provide a site where customers could find places that map to their specific dietary constraints before they even step foot in the restaurant, and provide a way for restaurants to better communicate with customers in their restaurants about how their dishes do, or can, conform to specific dietary requests.   Some things that are critical to make this work:

  • Get menus online, labeled against a wide variety of dietary preferences
  • Get the restaurants’ chef or manager to validate that their menu is correctly labeled
  • Make it super simple for customers to get the information they need about what they are going to eat
  • Make the process drop dead simple for the restaurants to use Chompadoodle as a tool they rely on to increase customer satisfaction and to help ensure repeat business.

We are finding that customers and restaurants have really taken to this idea.  There is a strong need by customers to get better information on the food they are going to eat.   Similarly, restaurants are finding a lot of value in having a consistent and efficient way to communicate with these customers.  Thanks for your support!

Jon Clemens

Expansion Plans

I just got done having lunch with Gerard from EatBallard.  EatBallard is your go-to stop for anything happening in Ballard.  They are a community service that talks with local restaurants, has events, and helps keep the public aware of what is going on in town.  This is the second year for EatBallard and now they are planning on expanding!  From where to eat, to what music is playing, to what the new trends in dining and food are check out and like EatBallard on Facebook!

It is happening!  Chompadoodle is expanding to Bellevue, Kirkland, and Redmond next month!  Now, you will see your favorite restaurants on Chompadoodle from these participating areas around Seattle as well!  We have also released new software to our customers so that you can get nutritional information from all of your favorite eateries.  Some people do not want to know what their favorite pizza has in store for their waistline, but if you do, we would love to hear from you!

Review on Eating Gluten-Free

I found this great article from Paleohack’s newsletter this month.  It is designed to educate and entice readers to understand that gluten-free can be great even for those without gluten sensitivity.  Read on to learn more about this interesting diet:

So, I’m sure you’ve deduced at this point from my newsletters, and the fact that we are a site about the Paleo diet (which is a gluten-free diet) that we are proponents of living a gluten-free lifestyle.

Beyond myself, you’ve probably even heard about stars like Oprah Winfrey and Gwyneth Paltrow touting the benefits of going gluten free.

Not to mention the dozens of new products have appeared on the shelves of your local grocer. AND you’ve seen gluten-free options popping up on restaurant menus and in bakeries.

With all this fanfare, you may have stopped at some point to wonder the legitimacy of going gluten free – especially with recent articles making claims that gluten free is simply just another “food fad” and that non-celiac gluten sensitivity doesn’t really exist.

In this newsletter, I’m going to break down for you WHY a gluten-free diet is a wise and healthy choice. I will also show you how a gluten-free lifestyle could help you lose weight and dramatically improve your health.

But first, an important word of warning…

The term “gluten free” does not automatically equate to “healthier.” Nor will avoiding gluten itself necessarily lead to weight loss. In fact, if you follow the advice of many gluten-free “gurus”, it could increase your chances of gaining weight and raise your risk for disease.

According to the market research firm NPD Group, about 100 million Americans are actively seeking gluten-free foods. Nearly two-thirds of those people believe that eating a gluten-free diet is a “healthier” option. And nearly one-third believe that it will help them “lose weight.”

So, what is gluten? And how can it affect your health and your weight?

As you may know, gluten is a protein found in grains, such as wheat, barley, rye, spelt and kamut. At least three million Americans – and millions more around the world – cannot stomach this protein (literally).

For those with celiac disease, even the tiniest amount of gluten triggers an autoimmune reaction that could result in severe stomach pain, damage to the gastrointestinal tract, systemic inflammation, vitamin and mineral deficiencies and a host of other painful and debilitating symptoms.

However, until very recently, the notion that gluten could have negative effects on people without celiac disease was denied by mainstream medicine.

But the evidence is mounting…

  • A review in the New England Journal of Medicine linked gluten to 55 conditions, including chronic fatigue, bloating, irritable bowel syndrome, migraines, osteoporosis, anemia, rheumatoid arthritis, depression, ADHD, and even cancer.
  • Another study, published in the Journal of the American Medical Association, found that people diagnosed with gut inflammation had a 72 percent increased risk of death (mostly from heart disease and cancer), while those with gluten sensitivity had a 35 percent increased risk.

Dr. David Perlmutter, a respected neurologist and author of the book, Grain Brain, believes that as much as 40 percent of the population cannot tolerate gluten – and that most of us would be better off without it.

Why Bread, Pasta and Cereal Don’t Fit in Your Genes

As you may know, twelve thousand years ago our ancestors hunted and foraged to survive. The meal of the day included fresh-picked greens, berries, nuts, seeds, eggs and anything they could catch or kill.  But with the advent of agriculture and the Industrial Revolution, grain-based foods (not previously on the menu) began to fill our plates.

Today, the average person consumes grains and gluten at nearly every meal… cereal and toast for breakfast… a sandwich at lunch… a granola bar for a snack… pasta and rolls at dinner.

And while 12,000 years might seem like a long time, it is the blink of an eye in evolutionary terms. Our genes have changed very little from those of our Paleo ancestors. And most of us haven’t developed the capacity to handle these “foreign” proteins.

In fact, in Dr. Alessio Fasano’s presentation in the Gluten Summit, he stated that, essentially, it is impossible for humans to digest gluten.

AND, not to mention that modern, hybridized grains contain up to 40 times more gluten than the heirloom varieties grown just thirty years ago… we’re eating more than ever.

In other words, we’ve super-sized our consumption of super-gluten!

The evidence clearly suggests that most of us would be healthier if we did not consume gluten.

But what about shedding fat?

Will Going “Against the Grain” Help you Lose Weight?

The truth is that there is nothing inherent about gluten that will cause you to gain or lose weight. But that’s not the whole story… You see, grains are a high glycemic food. They stimulate the production of insulin – your body’s fat-storing hormone. The more bread, pasta, cereal and flour you consume, the more likely you will be overweight.

In fact, a recent review of the data behind the China Study (not the largely discredited book, but the study itself) shows that wheat consumption is the strongest dietary predictor of body weight and is closely correlated with body mass index. In other words, the more wheat you eat, the heavier you are, regardless of height.

So, while it has little or nothing to do with gluten… a gluten-free diet CAN help you lose weight.

But that’s not the way it works for most people.

One of the biggest complaints about the gluten-free diet is that people have a hard time losing weight. Many people actually GAIN weight on a “gluten-free” diet.

Gluten-Free:  Out of the Frying Pan… and into the Fire

Most commercially prepared gluten-free foods are no better than their “super-gluten” counterparts. Most of these foods are highly processed and contain chemicals and preservatives.  But that’s not the worst part about them…

Gluten-free packaged foods, such as bread, pasta, cookies, crackers and cakes, typically have just as high of a glycemic index as their wheat-based counterparts.  Basically, they harm your blood-sugar regulation system just as much as wheat does.

The same goes for make-at-home baking mixes. Not to mention the bread and dessert recipes on most “gluten-free” food blogs.

Most of these foods and recipes are made from rice, corn, potato and tapioca flours and other high-glycemic grains. In fact, most gluten-free flours are WORSE than eating a candy bar when it comes to your blood sugar!

And if these foods are not sweetened with harmful chemicals like sucralose and aspartame, they usually contain excess amounts of sugar, agave syrup, or even corn syrup.  In other words, the very same unhealthy ingredients that promote inflammation, weight gain and blood sugar issues in the foods that contain gluten!

But that doesn’t mean you can’t lose weight AND protect your health on a gluten free diet.  Going gluten free – the right way – is the key to healthy longevity.

And the great news is that you can still enjoy your favorite comfort foods – like cookies, cakes, bread, pizza and pasta – without souring your health.

Dave from Paleohack believes that eating a gluten-free diet can not only help you lose weight, it can make you healthier.  From personal friends, I also believe this to be true.  Hope you have a great 4th of July weekend!

Interview with the Nutritionist

Hi!  I thought I would take a brief break from restaurants in the blog and share an interview I had with a recent graduate, Cassie Christopher.  Cassie recently graduated with a Masters in Nutrition.  I wanted to gleam some insight into what she does and some superficial advice on nutrition.  Check it out!

Who are you and why did you get a Masters in Nutrition?
My name is Cassie and I just graduated from Bastyr University with a MS in Nutrition. I chose to study Nutrition after seeing a Registered Dietitian for some health issues in college. Right before finals she told me to eat walnuts and blueberries and I was dumbstruck that eating certain foods could help me perform better mentally. Since then I have become inspired by the healing power of foods. I believe food was created to nourish and heal our bodies and its whole form is the perfect package for doing so.
What is the difference between a nutritionist and a dietitian?
A nutritionist is an unregulated title, so it doesn’t guarantee any amount of education or expertise. Some states have licensed/certified nutritionists credentials, which requires certain experiences to obtain them, but it varies by state. A Registered Dietitian or Registered Dietitian Nutritionist (both mean the same thing) has graduated from an accredited program, done an extensive internship in clinical, foodservice, and community settings and passed a registration exam. The RD/RDN credentials verify the highest level of expertise.
What is the worst food a person can eat when dining out?
I struggle to label any food bad, I really do believe all things in moderation are good. That being said, I do think anything with trans fat, or fried in trans fat is probably the worst because consumption of these foods directly increases the risk of heart disease. The FDA has asked manufacturers to phase this ingredient out and many restaurants use more natural fry oils now, so it’s becoming less of an issue.
What is the worst disease that you know of that can be cured by your diet?
This answer depends on what evidence you need. Scientifically, the DASH diet has been shown to lower blood pressure and reduce heart disease risk. Many people also have success with blood sugar control when they change their way of eating. Epidemiologically, consumption of fruits and veggies is related to lower incidence of cancer and many other diseases. Anecdotally, I have heard of cases where eating a plant-based whole foods diet has helped autoimmune diseases, Multiple Sclerosis, and many others.
In thirty years, what is one thing you wish people would finally understand about food?
That eating foods in their whole form, for instance an orange instead of orange juice, is most nourishing for the body. Plants have a whole host of enzymes, phytonutrients, and compounds that haven’t even been discovered yet that help us to absorb and use the foods we eat. The more we learn about food, the more we realize we need to come back to the basics.
If you were going to educate young people on accepting different diets, how would you go about doing it? (so they didn’t bully their friends who were gluten-free or used insulin at school)
I think teaching kids to listen to their own bodies and hunger cues is the way to start. Once they understand how eating makes them feel, they can have empathy that eating a certain way helps other kids feel best. Ellyn Satter is a great resource for giving kids a good relationships with food, her book “Child of Mine” is a must-read for parents.
If you could only be on one diet the rest of your life, which one would it be?
I would choose a plant-based, whole foods diet with lots of variety. A typical meal for me is a whole grain like quinoa, brown rice, or millet, topped with beans, mixed seasonal veggies and a sauce like hummus, peanut sauce, or some other tasty topping. But don’t be fooled, I also enjoy a rich dessert!

Li’l Woody’s

Not your typical burger joint. When I walked into Li’l Woody’s I was expecting the staff to be wearing cowboy hats and asking if I wanted fries with my order. There I said it. That is what my mind had envisioned. When I actually got inside it was a completely different story. There was schoolchildren’s artwork adorning the walls, the menus had local products on the ballot, and there were custom t-shirts hanging. When I dug a bit deeper, I found that Li’l Woody’s roots are in music.

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Turns out Macklemore, Nacho Picasso, Mr. Mouthpiece, Massive Monkeys, and more all have burgers here named after them! The restaurant is very much an asset to the community as they have school fundraisers, local contests, and a robust social media campaign. Every Memorial Day, Li’l Woody’s gives away free burgers to everyone. This year, there was a line all the way around the block. It should be marked on your calendar for 2016 so you can beat the wait- it is so popular!

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Are you looking for Full Tilt Icecream, or Beecher’s cheese? This shop carries these local favorites, so why not add them to your burger or at least have them on the side? I tried their queso fries and I couldn’t finish them, they were so huge! Are you looking for grass-fed beef? How about Washington Potatoes? All of this you can find at this high-quality burger restaurant!
If you are looking to be a part of making burger-joint history, then add Li’l Woody’s to your list of local favorites.

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Morsel

“You never know until you get it in your mouth.”  This was on Morsel’s wall as I walked into the small biscuit and latte shop on University Ave. or, “the Ave” as people call it.  I was greeted by a white plastic cat waving hello and three totally cool workers.  I was meeting with Gerald, the chef/manager/go-to man for an interview.  I was blown away by how much he knew about his business and how much energy he added to Morsel.  If Morsel could be embodied by a person, it would be Gerald.  He seems very down-to-earth and laid-back, yet he has a go-getter personality.  Within about 30 seconds I could tell that running Morsel and cooking were great passions of his.

He told me that the thing that sets Morsel apart from any other location is the staff.  They are creative, friendly, and care about what they do.  Each week, they get to make input into what the shop serves for the next week.  They have complete freedom to express themselves, and this is something that I wish other businesses would embrace.  The vibe inside Morsel was something that is hard to put a finger on, yet one that is very welcoming and come-as-you-are.  Kanye West was playing on the speakers, tattoos were everywhere, and for some reason, I felt like I was on an island- a good one like Fiji.  There were succulents dangling from the ceiling over the booths and really great views of The Ave.

Gerald goes to the Farmer’s Market each weekend and shops for produce to use in the next week’s menu.  He gets the freshest ingredients and pairs them to his imagination.  He also does crazy things such as not putting any alcohol in syrups, and uses natural ingredients instead.  There are many vegan-friendly options of flavoring their lattes and butters.  I had no idea biscuits were so popular, and then I had one with honey butter.  I literally never want another donut again!  Morsel has gained a lot of respect and attention around town, and last year they opened a location in Ballard.  They are planning on expanding into a bigger building or opening a totally new location in the near future.

The best part is that Morsel shares their ever-changing menu on Instagram and Facebook so that their customers can stay up-to-date on what is happening.  These locations are so popular, that you will see lines forming around the block on the weekends.  Gerald and I both believe it is because the idea behind the restaurant is excellent, the staff seems happy, and the menu is newsworthy.  Gerald adds a special panache all his own.  He has experience working at Steelhead Diner at Pike’s Place and he was a sous-chef at Canlis.  Between the staff’s energy, the local and fresh produce used, and the idea of eating biscuits- this place is a home run!

a super delicious biscake this weekend! Pina Colada lemon curd, fresh bluberries, and a Kraken Rum / cocunut reduction drizzle, all on our dope biscuits!

a super delicious biscake this weekend! Pina Colada lemon curd, fresh bluberries, and a Kraken Rum / cocunut reduction drizzle, all on our dope biscuits!

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Pel Meni Dumpling Tzar

Pel Meni means “ear bread” in Russian, and is a staple in Russian culture.  Almost every restaurant and home makes Pel Meni to eat, although each uses a different recipe.  This dish is said to have arrived to Russia from China because it was originally served with black pepper. It is made for the working poor, and people all over the country rely on it for many of their calories.  Washington has a few dumpling joints, but none can hold a candle to the cult-like appeal of Pel Meni Dumpling Tzar in Fremont.  It has been named one of the top five best dumpling restaurants in Seattle.  This is for good reason. Pel Meni is constantly updating their menu to include new potato and beef dumplings, toppings, and now dessert dumplings.  This year, they were at the Northwest Folklife Festival at Seattle Center and unveiled their dessert dumpling with or without ice cream!   There are even gluten-free dumplings for you to enjoy!

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Each dumpling is made by taking the special dough and putting into a cookiecutter-like contraption.  The fillings are placed on top of the cut holes, and then another layer of dough is placed on top, and the whole thing is pushed through the cutter-making the dumpling.  Then they are boiled over a stove, and ta-da!  You get dumpling goodness.

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Pel Meni is opening up a new location and a food truck, so you can find these guys everywhere!  Their current location is filled with Russian art and is hidden behind Lenin Square, making for a truly cult-like feel.  The staff is friendly and the patio is very welcoming.

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Bad Albert’s Tap and Grill

If you have not traveled to the end of Ballard Street by the docks to check out Bad Albert’s Tap and Grill, then I feel sorry for you.  Bad Albert’s is a family-owned (by twins) tap and grill.  They just celebrated their 20th anniversary, and the young professional crowd loves them!  Not only do they have a neighborhood atmosphere, they also have 12 TVs and a full bar with award-winning food.  The door is open, and an inviting staff welcomes you in.  The air is fresh, the tables are clean, and people are happy.  There are events during the week to keep you engaged and entertained.

The staff goes above and beyond here to make sure that you have just what you want.  If you are looking for something gluten-free, do not be shy.  Ask for what you are in the mood for, and the chef will prepare something special just for you!  If you come back enough times, they will remember what you like!  They are open late on the weekends, and cater to an older crowd during this time.

The coolest part, if you are not familiar with Bad Albert’s, is that they have a trivia night every Tuesday.  Bring your co-workers after work for some bonding over a fast-paced game of trivia.  If you have the munchies, feel free to come and get specials on their scrumptious appetizers and wash it down with a nice ale. Come on a Thursday and catch live music by Bill Chism and Annie Eastwood.  Relax to the tunes with a $6 glass of wine and enjoy yourself!

Some menu items that are a must try are the Famous Dock Street Burger, the Bacon Gorgonzola Benedict, and the Tenderloin Steak Dinner which goes on sale during Happy Hour.  This will soon be your favorite event spot on Tuesdays and Thursdays with ample parking and a full crowd.  This could be the place where “everybody knows your name”.

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Eggs Benedict

Eggs Benedict

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