Chubby's — Restaurant in Wyoming

Bucking the trend of smaller bowls, more rings, the onion rings arrive in a white bowl that's just slightly too big to accommodate the somewhat meager helping of onion rings. Served with a black plastic cup of southwest ranch, that mysterious sauce that's simultaneously proprietary and ubiquitous, the plating isn't wowing, but neither is it jarring.

The onion rings themselves are a different story. In my many (or, 2) years of reviewing onion rings, I've never seen an onion ring with such a pattern on the breading. The rings are characterized by dark brown stripes occurring at regular intervals along the edge, emanating out from the center of the ring. They look vaguely like grill marks, but on further inspection, I think they're more likely to be some sort of sauce added on near the end of frying. Their breading is fairly consistent, though the size is variate. The only other observation of note is the total fusion of two onion rings within one another, perhaps a meta-commentary on the dual nature of the color due to the stripes.

Though the onions are cut a little thin, especially given the quantity of the rings, they were able to provide a sizeable amount of onion flavor. As may be expected at a bar, they're accompanied by a decent amount of grease, though it's not tremendously overwhelming.

The most fascinating part of these onion rings is no doubt tied to their unique striped appearance. Throughout the batter, and mixing in with the whole of the onion ring, there is a subtle, but ever present, tang. It's like a particular seasoning was mixed in with the batter, lending credence to my secondary theory of a sauce of some kind added to the batter after frying. The tang leads to a slightly sweet, and unidentified (even to my exclusively-refined-in-the-world-of-onion rings taste buds) taste, but it's a fascinating innovation. Additionally, the southwest ranch serves as a creamy complement to the uniquely sweet onion rings.

While the rings have a unique taste, the tang isn't always pleasant, and is attractive more for its innovation and mystery than flavor.

Much like the humble and invasive zebra mussel, these striped onion rings have a crunchy and hardened exterior. Though I've never eaten a zebra mussel (indeed, my main interaction with them comes from an unfortunate incident with a bloody toe in Green Lake), I like to imagine they are moist and juicy on the inside, with a strong hint of onion.

If that turns out to not be the case, at least these onion rings are. The onions are cooked well, with a slight pliability and moistness without careening towards mush, and they complement the firm crunch of the batter.

Unfortunately, much like a zebra mussel, slippage of the interior parts to the outside are a negative. Slippage was all too common in these onion rings, with many a ring dissolving in a pile of onion and batter, which worked oh so well together.

Though innovative and well put together (barring the numerous counts of slippage), the price of $2.99 is a little too steep for so few onion rings. That said, they were largely good, if not great, and delivered not only a unique appearance, but a fascinating tang that I've still...

I ordered wings at chubby's and when I got them they were cold inside near the bone almost every piece. I only got one flat and the rest drums and they do that on purpose so they can save as many flats as possible so they'll have enough when customers want flats only they can charge a couple extra dollars more. The whole time it seemed like I was a hassle to the manager. Before she took the wings back I said please don't put them in a microwave and I want a new set that is cooked fresh this time. They brought out a new order and they're just mediocre wings, mushy, and anybody can make better wings at home. When I got the bill they tried charging me $7.00 extra dollars for them bringing out more wings that they originally messed up with. And the fries you only get a very small portion and they're not regular size fries that you would normally get from another restaurant. In fact, their portions of food are so small you leave hungry still and go home and make another meal. I was there with another person and they ordered an olive burger with an extra Patty and an extra side of onion rings and his bill came to $30.00. for that price he might as well went to Texas Roadhouse and got a 14 oz ribeye with two sides with rolls and peanuts. Before we left the manager was rude and I'll never go back there again, and all of my friends are boycotting that place too! Not worth it and food is just mediocre with small portions! Expensive for what you get! The other time that I ate at Chubby's I got food poisoning off their Cajun chicken bites, so I was trying to give them another chance. FAIL! This is just based on my experience and my...

I ordered a burrito and teriyaki chicken a few times this past summer and the food was cold when I got home. Living two miles away from the restaurant, you would think the food would be warm. Another visit my wife ordered chicken nachos, I ordered a burrito. The nachos came out with no chicken, my burrito was cold. On 10/27 I had a take out order for 9 employees, when we brought the food back, Three of the nine meals were hamburgers and those did not have the top bun. On 11/3, I ordered take out chicken and rice soup. When I ate the soup it tasted like I was eating tablespoons of salt, I did not eat it and threw the soup away. I love the restaurant, atmosphere and owners, but the kitchen and cooks give the restaurant a bad review but this also falls on management and owners since I know many others that have eaten here and had a bad experience in the past year. Supporting a local business is important to me. I feel the owners don’t realize what their employees are doing to their business and should be aware of what’s happening. I see the kitchen is the failure of the restaurant which makes sense when they have a sign out by the road hiring for cooks. Unfortunately, this still falls on management and owners to make sure they fix the failures of the business. After today I won’t be back for a...