3rd Shift Kitchen — Restaurant in Springfield

Inside Floyd's Thirst Parlor, this place has no wait staff; you'll need to walk up to the kitchen window and ask for a menu (see picture). To get drinks, you'll have to belly up to the bar and pay separately. The food ordered : I got fish and chips, my wife got the Hot Noodles which she totally enjoyed (again see pics). The meal size was generous for the price (paid cash to save a couple of bucks surcharge). My fish was cooked well but the batter soaked up too much grease. The two hush pups were over cooked and tasted a bit doughy, but not bad. The fries were coated with seasoning salt, too salty for my taste. Sauces (tartar and curry) were cook-made and tasty. Overall experience was not typical bar food, the cook staff are definitely trying to be unique and creative. However, not sure I'll be back...

You go through a bar to get to them order at a window the receipt automatically asks for tips above 25%. Salad which is a decent salad with greens onions tomatoes carrots is 15 dollar is a large salad but probably not more than 3.00 of material. The fish and chips, that's another story tons of fries shoe string fries with some type of curry salt but they were salted so so much they are like a salt lick. The fish is literally fish sticks 25 plus liquid death drink was a total of 44.00 i gave a 5 dollar tip because I think 50 dollars no service and pay ahead is not a 25% tip. Food is well overpriced. I dont normally give negative reviews but this one is definitely needed I hope the person in charge of looking at these takes this...

I came across some great photos of their food online and decided to check it out. Unfortunately, a few of the dishes I was excited about weren’t available, but everything we tried was absolutely fantastic. The food looked as good as it tasted, and several people came in asking about the dishes we had ordered. The atmosphere was warm and inviting, the service was excellent, and the food was outstanding. We didn’t get a chance to try the bar this time, but we’ll...