T Street Pub

I don’t know how the health department hasn’t shut down their «pasta bar». It was disgusting. The cook has one pair of tongs. Which he uses to dish out raw steak, shrimp, chicken and all of the veggies. After he dishes all of that out into a pan he drops the tongs back into the raw shrimp bowl. The entire prep and cooking area was filthy. The burners kept going out while the food was cooking. He kept pulling a lighter from his pocket to light the burners. I stood in line for an hour while the milk he used to make the sauces sat out next to his hot plate. The pans they cooked in had (I hope) been run through a dishwasher but still had remnants of the previous pasta dish on them. He didn’t wear gloves and his hands were so dirty he was leaving hand prints on all of the dishes. I was so disgusted by the preparation I only took a few bites of my pasta before I couldn’t stomach anymore. A few hours after my meal I got sick. No doubt food poisoning. I will not be returning. After what I saw at the pasta bar in the viewing area I would hate to know what goes on in the kitchen during food prep.

For «dive bar» food, T Street is great. The best days to go is on Mondays, which is their «pound of wings and pound of beer» nights, and Saturday nights where they have a pasta bar, where you can get almost any pasta with anything in it. While the price of it has increased (nearly $ 20 for one person), it is sometime worth the price. They have steak, chicken, clams, meatballs, scallops and a number of other quality options for the pasta.
The only major recommendation is that you should arrive early, as they open at 4 PM. First reason is because night time can get busy. The second reason is, if you aren’t from southern Illinois, overhearing some of the conversations in this place will make the average person not from the south go absolutely crazy. Go early, eat, then leave. But still, it is good. Take out is always an option as well.