Bob Evans — Restaurant in Upper Providence Township

I didn't see their old staple, sausage gravy, on the menu. The server knew it was still there, so that was a plus. In general, things tasted great. But execution of various dishes was less than I would have expected.

The "appetizer" of bacon strips, pl glazed in maple honey with black pepper sounded good. It was 5 steps of probably otherwise fine bacon, swimming in a pool of maple and honey, with black pepper added. The bacon itself was fine. There was TOO MUCH "glaze".

The honey butter chicken entree I had was only so so. The sides were fine. The mashed potatoes with chicken gravy was tasty, and the corn was delicious. The chicken was...sad. The chicken, boneless breast fillets, tasted fine. But they were downright tough. It's hard to find tough chicken. Tough steak, sure, but chicken? Sure. It's caused by the same thing: improperly executed cooking.

With fried chicken, you need to cook it thoroughly, so you need to cook it for a reasonable amount of time. You can't rush it. Also, properly made fried chicken is a two stage dredging process. First dredge in plain cornstarch, set aside for a few minutes. That cornstarch becomes culinary Velcro that will have onto the meat and the outer breading, if you do it, and if you let it have those minutes. Five minutes is what is consider minimum. Ten wouldn't hurt. Then dip in egg wash and dredge in your breading mix. Flour and breadcrumbs, or cornflakes, seasoned. (You can also put the seasoning in the cornstarch. That keeps it protected from burning.) Then in your fryer it goes.

Cook until the chicken is done. It's not how golden brown and delicious looking the crust is, it's how hot the meat is. Take it's temperature! 165 is the FDA's magic number for chicken. Remove and drain. The cornstarch should have kept the crust from popping loose from the meat, and stayed moored itself to keep the seasonings on the meat, passing along their flavors.

If you don't do this, you wind up with overcooked chicken that has cooked too fast too hot, has lost all it's moisture, and started turning into asbestos. All that moisture leaving quickly as steam with separate the breading from the bird, leaving it to fall off on the plate. This is exactly what I received. I couldn't finish it.

Service was fine, but I suspect they rushed our entrees because the place was empty (we were early) and time screeches by in an empty restaurant. More people, and they could have taken their time. There was no excuse for only a single layer of breading, though. They had time for cornstarch.

We did get dessert, since we didn't finish the bacon. That was very nice. Though the decaf coffee I had needed to have another sock steeped in it. There was hardly any flavor to that "coffee", but what little there was considered of l'eau de sweatsock. Seriously, coffee is in premeasured packs, and the machines are fool proof if you clean them properly. Why is restaurant coffee so...

I came here this past Saturday with friends for a late lunch after attending a local nerd convention in town before going back to our hotel right next door. The food was decent and our waiter was very nice but the hostess was terrible. From the moment we walked in the door she seemed to have an attitude toward us from how we were dressed (in costume). She found us a table and came back saying she was sitting us near an elderly couple and we needed to be quiet, keep our voices down and not act out of control. We came in the door chuckling and chatting but weren't loud at all. The whole time we were there she kept looking at us odd and reminded us several times while getting our table prepared to please keep the noise level down. Again we were talking at a normal indoor level. We weren't going to sit during our whole meal in complete silence, people go out to eat to have a good time. Bob Evans is for everyone not just the elderly but this lady acted like it was. Last I checked too we are not children, we're all legal adults so we know how to act. Don't need to be told. I was very upset at how this lady was treating us like a bunch of children. I wish I had gotten her name but didn't. I also wish I had not bitten my tongue and spoke up at her to stop acting so rude to us. The manager of this place really needs to give this lady a lesson on not to quickly judge people and tell them how to act. Our experience at this Bob Evans was overall great but I sadly have to give it such a low review do to the hostess ruining our experience and treating us...

I can't say how displeased I am with the service at this location. I order take out most of the time here and it seems to always be an issue with the take order. I don't make any modifications to the order, so you'd think it'd be relatively easy to make the order. Last night, I ordered the Fork-Tender Pot Roast (Slow Roasted Pot Roast with 2 Sides, Green Beans with Ham, Fresh Steamed Broccoli, Rolls). When I got home to prepare for dinner, I noticed the Pot Roast had 2 shreds of onions, no gravy, no carrots. I called the location before they close (9pm) and spoke with the Manager Moe. He swore up and down that I was wrong and the Pot Roast doesn't come with gravy, onions and carrots with the Family Meal. For about 3 minutes I spent debating that he is incorrect and told him to look at his menu. For a manager, you'd think they'd know their own products/services. After he seemed frustrated and tense about the situation, he told me to call the next time I order and another manager would "take care of me". What does that even mean? I had to run out to Giant and pick up the carrots and the gravy and come back home and cook it for the pot roast. So, my $30 spent at Bob Evans, eventually turn into $35. I've had mistakes like this in the past from ordering there, however, this one pushed my buttons because the manager insisted he was correct on how the pot roast is served "plain" without any additions to it. Reconsidering another location for future purchases, if there's any. I also took a photo of the menu online and the pot...