Hops and Barley - #RestaurantReview

I love my burgers!  As a matter of fact, if I see a burger on a menu that is unique, different and meaty...I'm going to order it!  I don't know what it is about all these variety of burgers that appeal to me, but I do know one thing, the thicker and meatier they are, the more I love them!  I love a burger that is thick, has tons of toppings to choose from and something I've either never heard of, or is totally unique.

Look at this bad boy here!  This burger is the Buffalo Chicken Burger, served by Hops and Barley.  When this burger was brought to my table and I first laid my eyes upon it, my first thought was, "How in the world am I going to eat this!" 

Then it dawned on me...there was reason behind the fork and knife that was on my table.  I literally had to hold the burger, while taking a knife down this burger.  It was that thick!  To make this burger even better, it was served with a generous heaping of buffalo chicken dip (shredded chicken in buffalo sauce, and I'm guessing with a little cheese mixed into that).  This buffalo chicken dip was the bomb!  It had just a little bit of kick, with the meatiness of the shredded chicken and a hint of cheese flavor.  What more could you ask from a burger?  

Not only was the buffalo chicken dip served on this burger, but you also had a regular beef burger as well!  This was truly a different and unique burger and I was told by our waitress, Kristy, that Megan, one of the owners of Hops and Barley, specifically made my burger.  Thanks Megan!  The bun reminded me of a croissant like bun, with a lightness to it and it complimented the burger well.

As an appetizer, I chose the fried pickles, with my side item, the beer battered onion rings.  I'm a sucker for fried pickles (it's a southern thang!) and these were fried to perfection.  They were lightly battered and had just the right amount of seasoning to them....I tend to over salt mine.  Even my husband loved them and he doesn't normally eat fried pickles!  The onion rings were home made and you could tell that they were not store bought.  For me, I have a hard time frying onion rings without them being too oily or not having that crunch.  These onion rings were neither!  The had a surprising crunch to them, that I really love and look for in onion rings.  They were not greasy or oily and I ate every single one...with a little help!

My husband chose the 8 oz. Flat Iron Steak, baked beans and steak fries. Before I could even get a picture of his steak, he has already cut into it and took several bites! Although I did not take a bite of his steak (how could I, I was busting at the seams after my burger), he said that his steak was cooked perfectly well done!  He did not leave even a single bite on his plate. The food was very filling and when Kristy asked if we wanted dessert, we both had to decline.  There was no way, by any means, I as able to eat another bite.  I was stuffed!

Our waitress, Kristy, was very knowledgeable about the menu and was very pleasant.  She even made several trips, to ensure that our food was cooked the way we liked it and to refill our drinks.  

Hops and Barley Cafe is a restaurant that has more of a pub/bar like feel.  I noticed it had at least 4-5 flat screen TV's throughout the restaurant. One of the things I also noticed, that I love, was an old wooden door, that was turned into menu special board...How cool!  The restaurant had plenty of seating to hold quite a few people.  We arrived early that afternoon, so the place had not started hopping quite yet.  Megan said we picked a good time to come, because later on that evening, the place would start to get packed and would be a little more busier.   

Hops and Barley is known for their burgers, but as you can see by the menu, they have plenty of other options to choose from.  They have an 8 oz. Flat Iron Steak, 12 oz. Ribeye, Pastas and more.



























Hops and Barley Cafe is located in Union City, Tennessee.  The owners are Megan Hines and Renee Dillion.  If you are looking for that unique burger, or just want to try the many appetizers and sandwich options available, you have to check out Hops and Barley in Union City, Tn.  You won't be disappointed!

Hops and Barley
1202 S. Ury St.
Union City, Tn (731) 599-9730
Tuesday-Thursday. 11:00 am - 9:00pm
Friday-Saturday 11:00 am-?

FOLLOW HOPS AND BARLEY
FACEBOOK


What is your favorite restaurant, dive or place to eat?  Do you like grill and bar or are you more of a formal restaurant diner.  I'd like to know your choice!

If you found this post helpful, or even interesting, please share, tweet or pin.  I would be forever grateful! 

***This is a sponsored post by Hops and Barley.  I want to give thanks to Megan and Renee for hosting me.  Although this is a sponsored post, all opinions are ALWAYS 100% my own.

Tuscan Garlic Bread Dipping Mix

Anytime I go to a restaurant that serves hot fresh bread, you know, the crusty kind, it seems like it's the first thing I grab for.   The crusty outside with the soft and chewy inside that melts in your mouth.  Of course, I have to have some type of spread or a dipping mix.  Not very healthy, I know, but it's oh so good.

Well, I can get the same bread dipping mix right at home, literally.  A bread dipping mix that has that familiar garlic taste with herbs and spices with a hint of butter taste.  This type of bread dipping mix is not made by me, but is created by Vino Slush.  Jim, over at Vino Slush was kind enough to send me a sample of his great tasting bread dipping mix.  The mix is really easy to prepare.  Just add 1-2 tsp of water, let sit for about 2 minutes and then add a cup of Olive oil.  Let that sit for approximately 30 minutes or longer and you have yourself a nice fixing of dipping mix for your bread.  It's best to pour the dipping mix onto a flat plate once it has rested for 30 minutes.

Garlic lovers will love Vino Slush's Tuscan Garlic Bread Dipping Mix.  It pairs well with crusty bread and an entree of pasta.  The Sicilian Herb mix is prepared the same way, with the same great taste of herbs and spices.  If you are not to keen on using this as a bread dipping mix, another great and awesome tasting way to use this is to simmer the Olive oil and the mix for a few minutes, add your favorite ingredients such as mushrooms, bell peppers, bacon, shrimp, diced chicken, diced tomatoes and/or celery.  Pour this over your pasta and top with grated Parmesan.  DELICIOUS!

These bread dipping mixes are very inexpensive at Vino Slush.  At only $3.50 a package, you get a whole lot of dipping mix in one package.  You can choose your favorite between Tuscan Garlic or Sicilian...OR GET BOTH!  With that kind of price, you can grab a few packages to keep on hand when you have guests over for the holidays or an evening at your house.


YOU CAN PURCHASE YOUR BREAD DIPPING MIX
HERE

***I received a complimentary product, in exchange, for my honest and unbiased review.  All opinions are solely my own.

Meat Stuffed Manicotti

I LOVE pasta!  Any kind, any way, I love pasta!  I have been making this recipe for several years...maybe longer, and it's very simple.  It's stuffed Manicotti.  My stuffed Manicotti is very simple.  I have very picky eaters, and believe it or not, my husband nor my son, likes cheese!  I usually have two separate baking dishes...one for ones stuffed with meat and cheese and one with just meat.

Here is my version.  Feel free to change this up, make it your own.  I sometimes like stuffing my Manicotti with spinach as well.

Ingredients: 

1 box Manicotti pasta

1 can or jar spaghetti sauce

ground beef or ground sausage (you can also use ground turkey)

shredded Mozzarella or Cheddar cheese

*In a large pan, boil Manicotti as directed on package, but cook 5 minutes less.  You want your pasta al  dente' so your pasta won't fall apart when stuffing them later. Don't forget to salt your water!

*Drain Manicotti in strainer and allow to cool.  

*In same pan, brown your ground beef, sausage or turkey.  Drain the fat from it.  Add your spaghetti sauce    and mix well.  Reserve a little of the mixture to place on top of pasta.

*Begin stuffing each Manicotti with the mixture.  I like to use a small spoon, so as not to tear the pasta and to

  make it easier to get the filling in.

If you want to add cheese, add your remaining meat mixture on top of pasta...don't worry, it doesn't have to totally cover your pasta and then add your shredded cheese. 

Place your baking dish in the preheated oven and bake approximately 20 minutes or until top is bubbly.  The pasta is already cooked as well as the meat mixture.  You only need to leave it in the oven, long enough, to heat all the way through.

What are some of your favorite dishes?  What recipe would you like to see for Foodie Friday?