Although the rib-eye sandwich I ordered was delicious and huge, I was much more interested in my friends selections, Rich ordered chicken parmesan, Melinda ordered the chicken tenders and Dan got sweet and sour pork. The interesting thing about the dishes was the difference in size. Compared to Rich and Melinda's chicken and my enormous sandwich Dan's sweet and sour pork plate was tiny. He liked the dish, but I could tell that there was a bit of dismay at the appetizer-like size. My meal was big enough to share so no one went hungry but it got me thinking. Every other dish we saw in the restaurant had overly generous portions, but it was all bar food, was the size of the dish relative to the comfort of the chef cooking it? After all it was a bit of an anomaly compared to the burgers, wings and fried goodies.
I love to see a cook take risks, and I think it's great that the menu at a place like the Edwards Mill grill could expand and grow, but I'm always going to order bar food at a bar. Limiting maybe, but it is a good way to make sure I'm getting the best meal possible.