Dry, clearly out of the fryer for quite some time, room-temperature and distressingly chewy. Cinnamon and sugar couldn't save what otherwise tasted like stale bread. ("That was probably a bad batch," conceded our waitress.)
Blueberry-banana fruit loaf
About as appealing.
Biscuit with apricot jam
Undeniably tasty, but more cobbler-crust crumbly than flaky.
They existed at some strange intersection between pancakes and crepes—thinner than the former, thicker than the latter. But thin though they were, they were so dense as to seem almost uncooked—more pasty than anything else. And the slightly bizarre Martian green color had us all scratching our heads. As for the flavor of the cakes themselves, they're served so drenched in syrup it's hard to taste much else.
Here's where things started getting good.
We loved a snappy hot dog with a soft, well-toasted Balthazar bun and tangy coleslaw.
Pan con tomate y Jamón
A great riff on the classic tapa; the tomato-rubbed bread was chewy and garlicky, with a generous portion of Benton's Country Ham.
Fluffy and well-seasoned, with big sweet peas and plenty of ham.
No objections for swapping in mortadella on a crispy, properly smashed Cubano sandwich stuffed full of fatty roasted pork, though a little more melted cheese wouldn't have hurt.
Bacon, egg, and potato hash
Though its potatoes were a bit limp and oily, the dish showcased thick, meaty slices of bacon we'd never expect from a traditional diner.
A stew of pleasantly tart cherries in a crust that's a bit sweeter and more crumbly than our ideal pie crust, but it's a tasty dessert nonetheless.
Banana frozen custard
From Timmy O's in Corona. Though we were afraid re-frozen custard would stiffen and lose its silky appeal, the banana custard softened right back into a wonderfully supple dessert.