Should this ribeye be illegal?

A ribeye so good it should almost be illegal: Colleen and I stop in at Mr. Spud’s for dinner Saturday evening. This is one of those places where deciding what to order is never easy. Seafood? Steak? Chicken? Stuffed potato? Salad and soup? The possibilities are numerous. First to show up at our table is an appetizer of Vada’s hand battered Vidalia onion rings ($8.99). I’ve long maintained that Mr. Spud’s has some of the best rings around, and tonight’s rings–fried to perfection–uphold that reputation.

Also showing up are dinner rolls and cups of Mr. Spud’s family recipe potato soup. Tip: Order a bowl of soup or gumbo along with a salad (something I’ve done before), and you’ve got an awesome meal by itself.

For entrees, Colleen orders the grilled chicken tenderloin strips ($14.99), a favorite of hers from previous visits. Realizing that it has been a long time since I had a steak, I pick the twelve ounce Uncle Rube’s ribeye ($28.99) with a house salad ($2.99).


When the steak shows up, I know that a serious chow down is ahead. I hand the first piece I cut off to Colleen. Seconds later, I hear, “that’s what I’m getting next time.” Cooked medium rare, just as requested, the steak is huge but tender and full of flavor–so good, in fact, that I realize that we could order a much more expensive cut of beef somewhere else, but would it be any better than this? Doubtful. No need for steak sauce–what’s on the plate is delicious as is. Bottom line: This ribeye is a masterpiece.

Colleen loves her tenderloin strips (no surprise there, as she says they’re always good). Along with a fresh, chilled salad for me, we each get baked potatoes, which are large and delicious. So much food is going on at our table that we need two to-go boxes. Jess, our server, does an A+ job of making sure we have everything we need. Our total without tip is $61.00. By the time the meal concludes, we are very full, very happy campers. After multiple visits, we’ve never left this place hungry or less than 100% satisfied with the food or service. This evening’s experience is no different. Based on the number of people we see every time we stop in for lunch or dinner, it’s obvious that–with five years experience in business–Mr. Spud’s has become a favorite for a lot of other eastern shore residents, too…