I came for the meatloaf, but had some much more! Started with the IOWA HAM BALLS, AMAZING! crunch balls of peel with a sweet glaze and the grilled pineapple was the touch over the top to make this starter really pop. The FRIED CHEESE CURDS were just ok. Why can’t any restaurant make the same type of curds that you get at the state fair?

On to the meatloaf! “Grilled artisan meatloaf with Bourbon BBQ sauce, crispy onions and cheddar on thick cut white bread.” Not sure of I just inhaled the white bread under the loaf or of it was missing from my dish but I had no idea it was even there. I must of lost it in the mash potatoes (with the skins in, yum!). Steamed broccoli was just what it is a classic very to push that meat to the end of the finish-line, if you know what I mean. Also the bbq sauce on this loaf was perfect! Not too sweet and not over powering so that the taste of the meatloaf masked.

FYI: I split this entree with a friend and they pre split both meals on separate plates that just made the presentation and the experience so great, thanks staff!

Second entree the “10 oz. pan seared pork chop topped with whiskey gravy and mushrooms. Served with Yukon Gold smashed potatoes and sautéed corn and peppers.” Wow just wow! This was so good. If you grew up with snowy winters you will know why a cast iron pan fried pork chop is so dam comforting! It’s just hüga. The sauce has the mushroom funk that makes it taste off the farm “so fresh and so clean clean”!

Off this was not enough we tried the home made bread pudding, why I don’t know but I could not resist. It was amazing, dense with moist layered slices with a scope of vanilla ice cream, you got to have the ice cream! I almost asked them to add a scope (heard the dessert menu from the waiter and that was not mentioned) no problem just thought there was no way I should ask for more calories but no ice cream with bread pudding is like a kitchen with no cook, just not possible. So, I was so glad to have a melty scope in between my bread wedges.