Adrian's Tavern: South Minneapolis

Today's Juicy mission brought me back to my old neighborhood. Well, somewhat close that is. Only finding out about this place a few months ago as a Juicy Lucy hang out, Adrian's quickly moved to the top of my list of places to check out.

After finding parking on one of the side streets, we walked into a "hole-in-the-wall" bar. My first perception was, "not someplace I would want to bring my kids," but that quickly changed as we made ourselves comfortable in a booth in the far back next to the game room area. As we walked to the back of the restaurant, I noticed what I believed to be the owners, Jim and Karen Pratt, sitting at the first booth on the left. My wife recognized one of the two young ladies behind the bar/kitchen as someone she went to school with at nearby Washburn High. The kids and I looked over the menu as The Wife went back up to the bar to say hello. She soon returned to the booth we made home for the next hour or so and was very happy to have run into an old friend.

The beer selection at Adrian's was very impressive. They have PBR on tap as well as Guinness along with some other local favorites. After hearing the options, I stopped our waitress at Shell's Dark and ordered a pint. She soon returned with the kids' orange juice and The Wife's Diet Coke in a can with a nicely frosted glass full of ice. My beer was placed before me a few minutes later and then we ordered our food. Apparently The Wife, while talking to her old classmate, mentioned my Juicy Lucy journey and so all she asked me is if I wanted onions on my Lucy or not. We also ordered a basket each of Cheese Curds and Onion Rings.

The baskets came first along with a second Shell's Dark. As quickly as they arrived, they were also completely gone. While we were scarfing our faces with these two baskets of grease, we were talking about how great the rings and curds tasted and yet not too greasy. Upon finishing everything, they were really just OK. The onions in the rings were a bit slimy and the curds were not cooked long enough or the oil just wasn't hot enough. Everything needed to be a little more crispy. But again, we had no complaints while we were filling our faces.

My oldest had to go to the restroom at some point during our visit and The Wife took her down a full flight of stairs to the restroom. Once they got back, my daughter was laughing hysterically. Apparently the floors downstairs look as if they are going to get sucked into the center of the Earth at any moment. Again, its an old Dive Bar, what do you expect? I look at it as adding character.

Soon my Juicy arrived and I drank them out of beer! No, just Shell's Dark, so the waitress offered me a Bell's Brown Ale instead. The Wife got her Cali Burger and the kids got their Hot Dog and fries to share. Anyone with kids knows that more money is wasted paying $5 for a kids meal that never gets eaten, so we have started to order one meal for the two of them to share. Adrian's set a new level of service that I appreciated. Not only did they cut the hot dog in half and split the fries up and place them into individual baskets for the kids, we also received two deserts (Oreo's) rather than them having to share. Nicely done.

I've been attached! My first bite into my "Juicy Ball" got the best of me and I still have the stains on my pants to prove it. Lucy 1, Tim 0. I don't know if it was grease, cheese or all of the above, but it went flying. I have only been attached once before from a Lucy at Turtle's in Shakopee, but it was nothing like this. The Wife got a good laugh at least. The hamburger itself had a surprisingly unique taste and flavor to it. Not too salty like most places that put seasoning on the meat prior to frying. I can't tell exactly what it was, but it tasted delicious. The waitress soon came over after she noticed I had let it sit long enough and start into it and wanted to know if it was the best Lucy yet on my tour? I told her it was #2 on the list (#2 out of 2) and that I really liked the cheese they use. It melted up very nice and had great consistency and didn't get stringy right away. I also told her my only complaint, the "Juicy Ball". The burger was as tall as it was wide. I was then quickly told that it all depends on the cook that day as no two cooks make them the same. It didn't take away from the great taste, but still one of my biggest complaints about a Lucy served at a restaurant.

We finished up our meals and the kids played a few games while The Wife and her old friend caught up on the past 15 years of their lives. Overall, I cannot believe that I never knew about this place when I lived just a short 16 or so blocks away in my past life. The place grows on you and just like they claim on their website (see below): community is the most important thing about Adrian's Tavern while families enjoy a friendly meal and a smile. Upon walking out the door, a man whom I think was the Owner, was sitting down at a booth playing a friendly game of cribbage with another patron. He stopped my daughter and asked if she had received a sucker yet. Another very nice gesture that made us feel welcome. We will be back and I will have another Juicy Lucy very soon at Adrian's Tavern.

From the website:
"The Center of a Community: Sit down in Adrian's Tavern just south of 48th and Chicago in Minneapolis and the first sense you get is that this is the center of a community."

"A Neighborhood Establishment: Neighbors stop in for the best hamburgers in Minneapolis, a glass of wine and friendly conversations. This is a true neighborhood grill and bar establishment with great tasting food."

"Families: Families treasure Adrian's as a family-friendly refuge. Every Thursday or Friday night you will find a father and mother with their children enjoying the evening together. Several video games and pin ball machines provide entertainment while Mom and Dad relax in a booth nearby."

Dr. Said... "No Salt"

As I try to get my blood pressure under control before resorting to medication, one of the simple changes we have made is to make our own bread. A single slice of bread can have as much as 420mg of sodium. After making homemade bread for a few weeks, I soon realized that making my own bread was almost as bad for me as the stuff purchased in the store. The current recipe I use calls for 1.5tsp Salt. One serving of table salt has 590mg of sodium and that is only 1/4tsp (you can do the math).

During a regular visit to my local grocery store I came across a product called "NO SALT". I did my typical check of the sodium level, as I have become so accustomed to doing with everything that gets placed in the cart. 0mg of Sodium? Cool. I brought it home and started to use it just as a condiment at table side. Tastes good, really no distinctive difference to regular salt. Same texture and taste for the most part. I was afraid it would have been more of a powder, but it was not. "All the Flavor Without the Sodium" as the label states. Directions say to "Season, cook and bake with NoSalt as you would with regular table salt. No need to as just measurements." Even better, now I can make my Sunday bread and cut that sodium out of my diet.

Well, as you can see, before placing the almost all wheat bread into the oven, it looked perfect. Now do a double take at the final product and you can see it does not look so hot. I started digging around on this World Wide Web tool and come to find out that 650mg of Potassium per 1/4tsp isn't so good for you either (let alone what it did to my bread). This is when I realized that 0mg of sodium as a replacement for salt was not realistic and probably just as bad, if not, worse. If it did this to my bread, what is it doing to my family and myself?

So on the next visit to my local grocer, I came across a product called "LITE SALT". It claims to have 1/2 the sodium of table salt. Technically, it is a little more at 350mg per 1/4 tsp serving. While table salt has 0mg of potassium, LITE SALT has 290mg per serving. I thought this would be a compromise and may just be the best of both worlds. Although I have not made a loaf of bread with the LITE SALT yet as I discover more and more about this poison called potassium, it probably still is not the best alternative.

So as I write this post, I was doing some digging in the cabinet and came across a very large container of Kosher Salt. Another simple change we have made is try to make more healthy snacks at home for the kids along with my pregnant wife to have rather than a bag of Doritos or chocolate chips. So the wife found a very simple recipe for homemade granola bars (which are 100% better tasting than store bought). She must have purchased the Kosher Salt as the basic recipe calls for this rather than common table salt. I had to do a double take at the nutrition facts as it only contains 280mg of sodium and 0mg of potassium. Now why the hell didn't I realize this sooner? Kosher Salt claims to be "Pure and Natural". I thought table salt was also natural? At less sodium than LITE Salt and more than likely better for my health, I think Kosher salt may be the winner.

So the NO SALT and the LITE SALT are getting placed on the driveway in about 10 minutes to try to get rid of some unwanted ice that has formed as a direct result of the most recent snow fall. Maybe, just maybe this stuff has a purpose? We will soon find out.

5-8 Club: Minneapolis, MN

As the 5-8 Club is preparing to go to battle with Matts Bar on a feature "NEW" television show, I decided that my quest to find every Juicy Lucy in Minnesota should start with what I already know and love. The 5-8 Club has been my home away from home for almost 10 years off and on. I have to believe that I have devoured close to some 200 plus Juicy Lucy's in my lifetime at the 5-8 Club, but who is counting? So to make things a little more interesting, rather than have the most delicious burger that has ever touched these lips, I decided to go with Juicy Lucy's little sister, Saucy Sally.

As described on the menu: Saucy Sally, born on May 8, 2005. She’s making her public debut! A half pound burger stuffed with our secret sauce, and topped with American cheese, shredded lettuce, raw onions, and a smear of Thousand Island Dressing.

The 5-8 Club has been just packed ever since its most recent appearance on the Travel Channel's Man V Food. People are waiting out the door to get into this place almost every day of the week. If you don't mind sitting at the small, 6 person bar, you usually can get great service right away along with great food. On this particular visit, my all-time favorite server was working so I waited a short 5 minutes for a table to clear in her section. Although there were other tables available, they were quickly scooped up by the time my table had cleared. I had a beer in my hand before I could even get my jacket off.

I ordered the kids two corn dogs and waited to place my order for "Sally" till my wife to show up a few minutes later. The corn dogs and fries showed up about 10 minutes later (Galaxie Diner, please take notes, this part is very important)and the kids were very happy. We placed our order while another beer appeared. I ordered Saucy Sally with O/rings while The Wife ordered the usual, California Burger w/fries. The food showed up about 10 minutes later along with another beer. I have tried the Saucy Sally on just one occasion prior, but that was almost 4 years ago.



Now onto the Burger itself. No, it is not technically a Juicy Lucy, but it is still a stuffed burger. So it clearly still counts. Also, there is no point in me writing a review for the "Original" Juicy Lucy as anyone reading this website can see that I am very partial to the 5-8. Sally was delivered with a bed of O/rings and a small side of coleslaw. The first bite was delicious, although nothing was happening. Then I took one more bite and there it was. Just as her big sister, it was delicious. The best way to describe this burger is to think about a Big Mac on steroids (and much fresher ingredients). I almost forgot to mention, the onion rings are nothing to frown upon either. It was the next best thing to her Big Sis!

The next time I will go back to enjoying my normal, Juicy, raw onion basket. "Sally, you were a nice treat and every now and then I will be back for more, but for now I will stick with your big sister." Now everyone get out to the Cardinal Tavern tomorrow, 2/10/2010 at 3:30 for the battle and cheer on the 5-8.

Homemade Juicy Lucy: Chipotle Gouda

Although this is not my first attempt at making this delicious creation at home, I still have yet to master the art. Along with my quest to find and try every Juicy Lucy in Minnesota, I thought I should probably try to make one myself. One that can compete along with the other players. I have the basic Juicy Lucy making skills down, it is just finding that perfect cheese to place in the middle that I have yet to find. I have a million ideas, some very basic and some, well you will just have to wait and see.




To start, get yourself a hamburger press. Myself, I went with the double press from Crate and Barrel. Why a hamburger press? You think you can make a better patty with your hands? Go for it, you more than likely will end up with what I did on my first few attempts, a large hamburger ball. The nice thing about the press is you will get two burgers the same shape and size. Now, I talk a big game about using a press, but for some reason I failed to use it this evening. Once you have two (about 1/4 lb) hamburgers ready, it is time to stuff.

Today I went with a Chipotle Gouda from Dofino Cheese. I am no cheese expert, nor have I really tried that many different kinds of cheeses in my lifetime. I happened to see this cheese at the cheese counter of my local grocery store and the Chipotle part stood out very distinctively. I didn't know what kind of texture Gouda had, but it felt soft, so I figured what the hell? Lets give it a try to see if it melts nicely. So I proceeded and placed about the equivalent of 2-3 slices of cheese in the center of one of the patties. Just place the other burger on top and seal the outer edges together. There is not much of a science to this, but it reminds me of working with pie dough. On to the grill we go.



I have grilled Juicy Lucy's and I have fried Juicy Lucy's. Neither of these methods provided me with much luck. Technically the way I find best to cook them is still considered grilling but also can be considered frying (all depends on how you look at it). My natural gas grill has a very large cast iron griddle on it rather than just all grill plates. I have found that to get the best results on the inside, a Juicy must be cooked on a griddle with some sort of lid to help steam the innards of gooey deliciousness.



10 minutes pass and it was time to flip. It was also time to put the rest of the families burgers on the grill at this time. When they tell you to please allow 20 plus minutes for a Juicy Lucy, they aren't lying.



So how was the Chipotle Gouda? Actually pretty damn good. I would pass on the Chipotle part next time and maybe find a better Gouda. It melted very nicely and had excellent consistency, sort of reminded me of a cheddar stuffed Juicy. I already have the plans for the next homemade Juicy in the works. Next time I will also talk about what beef I prefer to use and other beef options to make the ultimate Juicy.

30 Juicy Lucy's in 12 months...

I know that 30 Juicy Lucy's in 30 days would sound a hell of a lot better, but I like to set my goals within reason so they can be achieved (I'm afraid of failure). And the list of restaurants (in no particular order) include...

1. Buffalo Tap - 10 Juicy Lucy's to choose from. www.buffalotap.com
2. Galaxie Diner - Juicy Cheesey Galaxie. No Website
3. Cahill Diner - Juicy Suzy. No Website
4. Rudy's Red Eye - Juicy Lucy. 3 locataions. www.rudysredeye.com
5. Gossips - Juicy Lucy. No Website
6. Wildfire - Stuffed Burger of the day. www.wildfirerestaurant.com
7. 5-8 Club - Home of the original Juicy Lucy. www.5-8club.com
8. Adrian's Tavern - Juicy Lucy. www.adrianstavern.com
9. Cardinal Tavern - Juicy Lucy. www.cardinaltavern.com
10. Matts Bar - Jucy Lucy (note, they cannot spell). www.mattsbar.com
11. Bar Abilene - Southwestern Juicy Lucy. www.barabilene.com
12. Murray's Restaurant and Cocktail - Blue Stuffed Burger. www.murraysrestaurant.com
13. Tuggs Tavern - Stuffed Saloon Burger & STUFFED TUGGBURGER. www.tuggstavern.com
14. Sportsman's Pub - www.sportsmanspub.com
15. Blue Door Pub - Blucy. www.thebluedoorpubmn.com
16. Groveland Tap - Cajun Lucy. www.grovelandtap.com
17. Caspers & Runyon's Nook - Juicy Nookie Burger & Paul Molitor Burger. www.crnook.com
18. Shamrocks Grill - Juicy Nookie Burger & Paul Molitor Burger. www.crnook.com
19. Newts - Jucy Lucy (They do not know how to spell either) www.cccrmg.com
20. Brookside Bar and Grill - Juicy Lucy. No Web
21. Town Ball Tavern - Target Fields version of the Juicy Lucy. No Web
22. Lucky's 13 Pub - Juicy Lulu. www.luckys13pub.com
23. American Burger Bar - JUICY KLUCY. americanburgerbar.com
24. Stub and Herbs - Stuff'd Bacon Cheese, Stuff'd Black and Bleu & Stuff'd Jalapeno Burger. www.stubandherbsbar.com
25. Turtles - Juicy Lucy. www.turtlesbarandgrill.com

I am still looking for the final 5 to complete the list. I am sure they are out there. If you know of any Juicy Lucy's that I have failed to put on here, please let me know. I have enjoyed a lot of them already on this list, but my quest will take me to these fine establishmenst at least one more time.

Racking Day: Dry Irish Stout

It has now been 8 days since placing the unfermented beer into the primary and the gravity has leveled off. "Racking" is just a fancy term for "siphoning" or moving your beer from one container to another while leaving behind any settled solids in the first container. Two things can go wrong at this stage in the home brewing process: oxidation and infection.

Oxidation happens in beer when you break the surface tension and allow atmospheric oxygen to absorb into our beer. Oxidation in beers shows up as a cardboard, papery, 'old beer' type flavor. In addition, oxidation can cause some darkening in your beer. Infection is caused by bacteria, mold, and wild yeasts brought into contact with your beer either through introduction aboard something you stick in the beer (the racking cane and tube or the vessel you're racking to in this case) or just through the air.


So now that you know what can go wrong, how do you rack and avoid these two things from happening? Easy! Just follow these three simple steps and you should have no problems.

Step 1: Everything must be sanitized. Not cleaned - sanitized. I use Star San, A food-grade acid anionic rinse for removing microbes from brewing and winemaking equipment. Star San is self-foaming, which helps it to penetrate cracks and crevices; foaming can be minimized by adding Star San to a vessel after the water has been added, and by siphoning rather than pouring or pumping the solution. It is flavorless, odorless, and does not require rinsing when used at the recommended dilution. Before racking, fill a bucket of your favorite sanitizer (do not use bleach) and stick your racking cane, hose, carboy caps in there. Also, don't forget to sterilize that target container thoroughly. Keep everything in the bucket up until the time when you have everything in place. When you remove your hose/cane assembly - don't throw the thing on the counter and handle it too much. Remember, your hands must be clean as well. Wash your hands after touching anything.

Step 2: No Splashing. To minimize chances of oxidation, you will need to reduce any agitation of splashing of your beer. This means that you will need to place the outlet of the racking tube below the level of beer in the lower container. Whether that involves making sure the tube is long enough or raising the lower container, make sure you do it.

Step 3: Don't Suck. The first time I attempted to rack beer, I had no idea how to get the siphon started and quickly fell victim to just sucking the end of the siphon to get it started. This was also the bad advice I received from watching an instructional video from Midwest Supplies. The human mouth contains a lot of bacteria that you do not want in your beer. However, for this batch, I finally purchased and upgraded to a new Auto Siphon - 5/16" racking cane. No more struggling with tap water to get a siphon going (now to just get that wort chiller).

After properly sanitizing all my equipment, it was time to remove the airlock and lid from the primary. About 5 minutes later, my beer was racked and now the waiting game is on again. I may rack this beer a second time, one week prior to bottling to see if I get any different results. Stay tuned for that.

Northern Brewer: Cream Ale Extract Kit w/ Specialty Grains

This past Saturday morning I headed down to Northern Brewer with the wife and kids in Saint Paul, MN to pick-up a few supplies along with a beer kit. I decided to go with the Cream Ale described on Northern Brewers website as: "An ale version of the light, fizzy American lager style, cream ale is a specialty of the eastern US. Our Cream Ale is medium-bodied and smooth, gold in color and low in bitterness; the specialty grain blend adds some complexity with a clean, sweet malt profile and a hint of buttered toast in the aroma and flavor. A homebrewed “lawnmower beer” is pretty hard to beat as a summertime thirst-quencher."

What drew me to this particular beer were the brewing instructions along with the 26 reviews at 4.75 stars out of 5. Most beers highly recommend racking your beer after 1-2 weeks in the primary fermenter. This beer however says to bottle after 2 weeks and call it good. So far this has been one of my biggest struggles with home brewing: waiting. No racking required? SWEET. This sounds a little strange to me, but what do I know? This is only my 4th home brew attempt at making that perfect pint. So I picked up my usual 16 lbs. of ice from the gas station and headed home to get the water going on the brew pot.



This time I decided to go with 4 gallons of water to make my wort. Everything that I have read tells you to use as much water as your brew pot will allow as this will result in a better quality beer in the end. I have no idea how large of a brew pot I have, but last week with 3 gallons, I had way more than enough head room to prevent a "Boil Over" (4 for 4 on preventing this so called "boil over" that is every home brewers worst nightmare). By the time the 4 gallons of water came up to temp, my toes were frozen solid and it was time to crack a pint of home brew to keep myself warm. The temperature was not really ZERO degrees at the time I was brewing, but it made for a great picture and story as this picture was take only 12 hours prior. The actual temp was 11 degrees, still cold to be standing outside for 2 hours.



It was now time to place my specialty grains in the mesh sack and get them cooking for 20 minutes. This particular beer kit came with the following two types of specialty grains: 0.75 lbs Gambrinus Honey Malt - Sold by Gambrinus who has re-introduced an old German malt style called "bruhmalt" under the name Honey Malt because of it's unique honey-like aroma and flavor. Adds an intense malty sweetness with a hint of red color. 0.25 lbs Dingemans Biscuit - Biscuit malt is a lightly-flavored roasted malt used to darken some Belgian beers. After leaving the beer store, I forgot to have my grains crushed and run through the mill. I have always been asked if I needed my grains crushed and automatically taken care of for me, but this time no one asked me if I needed them crushed. So I flipped a U-turn in the local Kowalski's parking lot and ran back into the store with my grains in hand. Rather than them just crushing them for me, the gentleman behind the counter asked if I had ever run their mill before and if I wanted him to show me how to do this myself. He took me into a very tiny grain room and showed me step-by-step just how simple this task was. Next time I will make sure to do this on my own as it is a piece of cake.



After steeping the specialty grains for 20 minutes and bringing the mixture up to a boil, it was time to add the 6 lbs of Pilsen malt syrup that I had soaking in some hot water in the kitchen sink for the past 45 minutes. After mixing this in really good, I brought my wort back up to a boil and added 1 oz Cluster Hops and boiled for 60 minutes. The wort (unfermented beer) must be boiled before fermenting to kill unwanted organisms, settle proteins that can cause bitterness, and release the flavors and bittering compounds of the hops.




After the 60 minutes was up, it was time to create that ice bath in the kitchen sink. After about 25 minutes, my wort was still not coming down to temperature. Oh yeah, I used 4 gallons of water this time, it will just take a few extra minutes. I really need to invest in a wort chiller. Finally the temperature was below 100 degrees and it was time to add just one gallon this time to the sanitized fermenter bucket. I still needed the temperature to be below 78 degrees before I added my yeast. This took another 15 minutes, but it was finally ready to be aerated. Oxygen is essential for yeast growth and reproduction. Yeast must grow and reproduce first, before actually fermenting the wort to make beer. Aeration complete and the yeast has been pitched.



I placed the airlock on and put the fermenting bucket downstairs next to the other 11gallons of fermenting alcohol in the laundry room. Now I just need to wait 2-3 weeks and it will be time to bottle.

Galaxie Diner: Apple Valley, MN

A new Juicy Lucy has arrived in Apple Valley, MN. The Juicy Cheesy Galaxie, a 1/2 Lb. burger stuffed with cheddar cheese and topped with more cheese, served with fries for $7.75. This is the co-partner Juicy Lucy to the Juicy Suzy over at Cahill Diner in Inver Grove Heights. Saturday afternoon after a visit to Northern Brewer over on Grand Ave. I asked the wife if we could go try out this new Juicy Lucy for lunch. She agreed and we were on our way.

We arrived at a packed house around 11:30 AM and were told it would be about a 15 minute wait. We made our way over to a lounge area located at the center of a very small restaurant and waited for a table to clear. While waiting I was wondering why on earth would they take up so much valuable table space with a lounge when the atrium separating Galaxie Diner from Kami's Japanese Steakhouse provided a very nice area to wait or enjoy a cup of Joe. About 10 minutes had passed and our table was ready. By this time another 10 or so people were also waiting for a table to open up. We were greeted by our waitress immediately to take our drink order. Before the waitress came back with our drinks, another two tables had been seated just behind us. We placed our food order (exactly at 11:50 AM) and prior to turning our ticket into the kitchen, the waitress greeted and took drink orders for these two tables.

Malts were delivered to one table behind us while my wife, who ordered a strawberry malt 5 minutes before this table even ordered, still had no malt. Another 10 minutes had passed and finally the strawberry malt arrived. She shared what was in the shiny silver malt tin with my two young children while we waited for our food to arrive. Once they got to the bottom, she noticed about a 1" layer clump of malt powder. While that would have grossed me out, she was OK with it as she could eat malt powder right out of the container.

So how was Galxie Diner's version of the Juicy Lucy aka the Juicy Cheesy Galaxie? I still don't know. At 12:50(exactly one hour after our food order was taken) we were still waiting for our food to arrive and we hadn't seen our waitress in nearly 30 minutes. Anyone with small children knows how painful this can be. I started to get antsy and took a walk around the restaurant to see if I could see what the delay was. I walked past the open grill and noticed that not one single thing was on it. The man standing in front of the grill had maybe 4 or 5 tickets hanging from a string above and looked extremely confused. It appeared that he was cooking one ticket at a time. I proceeded to return to our table and noticed our waitress bringing food to one of the tables behind us (who ordered about 15 minutes after we did). When she walked past us I attempted to flag her down. On my second attempt, I finally got her attention and simply asked if it was going to be much longer. She replied that the kitchen was really backed-up at the moment an offered no ETA on our food. After I mentioned to her that we had been waiting more than an hour since placing our order, she simply asked if we would like for her to cancel our order. As you can see from the picture above, we took her up on her offer and made our way across the street to Culver's as we were left with no other options.

Upon getting our coats on and bundling up our children, several other tables were asking us what "THEY" said. We told them the situation and three other tables followed us to the door. By this time, about 15 other people were waiting for a table and were being told that it was going to be a 35-45 minute wait. We did not end up having to pay for the Malt or the beverages. I offered to pay and our waitress replied "don't even worry about it". If you ask my wife, she feels that I should send the owners of Galaxie Diner an invoice for the 90 minutes of our time that were wasted and and that we will never get back.

My wife, 5 months pregnant and extremely upset by this time, had a few nasty words of constructive criticism with a few of the others heading for the door. "This place is never going to make it", were the words I heard as we walked through the doors by another party. I will never get my wife to return to Galaxie Diner to give them a second chance. Me on the other hand, I would like to return at a later date for a second attempt on trying this Juicy Cheesy Galaxie to see how it compares to others (don't tell my wife). The question is, will my return be soon enough or will the windows be dark and the doors locked by the time I get a chance to return?