TGI Friday’s

TGI Fridays has recently renovated & mostly the changes consist of taking the «TGI» off the front awning & removing the cluttered antiques from the interior walls. The menue seems to be the exact same and the Jack Daniels chicken entrée was delicious as usual. My partner said his burger was dry, and we were both unhappy with the Loaded Potato appetizer. The potato skins were fried in a fryer and had a dollop of liquid type cheese on top & mostly tasted like grease.

I have never really been impressed with any TGI Fridays but my meal here was better than others I have had. Friday’s reminds me of Applebee’s and has standard bar type food so if you are hungry, it gets the job done. I much prefer Texas Roadhouse which is right next door.
The turkey burger was good and I would get it again since I like turkey burgers. The fries also had good flavoring.
Very clean. Fast service.

Typical Friday’s, but I wish they would remodel this one a little better, feels empty and not warm & inviting. Staff is nice and they are open late to serve food!

Went to dinner with a friend. It’d been a while since I had been there for dinner. Had the Jack Daniels Salmon with fresh vegetables. The salmon was very good as usual. The fresh vegetables was seasoned with Cajun seasoning which was terrible. Fresh vegetables should be just that fresh vegetables. They added a piece of corn bread with dinner. But it could’ve been plain cornbread it was jalapeño cornbread. I think plain cornbread would please more people. They did bring me steamed broccoli when I said I was not pleased with the vegetables. My friend Had the Jack Daniels ribs which she said was very good. Anything in the Jack Daniels sauce I think is very good.

Everyone could use more Friday’s. After having an excellent meal at the T.G.I. Friday’s in Greensburg this past weekend, I find that I could not agree more with the trendy restaurant’s slogan. The nationwide restaurant and bar, which prides itself on its love for red and white stripes, has always been a reliable good meal for my family and friends when we find that we have no specific food that we are craving. In this particular case, the wait for the next-​door-​neighbor restaurant, Texas Roadhouse, was far too long of a wait, so my friend and I walked over to Friday’s and grabbed a table.
Before even walking into the restaurant, I had only one thing on my mind: steak. Actually, I was craving any plate of food that I knew Saint Vincent’s cafeteria would not be serving up anytime soon, so that is what brought my attention to the idea of enjoying a prime cut of cow. Now, I am going to state simply that nothing satisfies me more than a rare cut of carne. When I order a steak at a restaurant, I want my first slice into the middle of the meat to cause all the glowing, red liquid to spill out all over my plate. That to me is the sign of a perfectly cooked and settled order of steak. After much debate with my inner feelings, I finally decide to be adventurous and ask for the ginger-​lime slaw to accompany my usual order of medley vegetables. I have never ordered coleslaw at a restaurant. The reason is not that I do not like the side dish; however, my assumption has always been that a bowl full of cabbage and carrots is positioned somewhere near the bottom of the totem pole of foods that satisfy my rumbling stomach. Like I said, I was feeling adventurous, so I placed my order and hoped for the best.
This is the point during the dining experience where I start to become anxious. I have already placed my order, and my only desire in the world at that moment is to enjoy my plate of food. Well, after about ten minutes, that dream became a reality. The food on the plate is situated rather elegantly. My ten-​ounce cut of steak is beautifully charred with the signature diamond accent marks from the grill, and the bright hues from my vegetable medley are adding life to the plate; then, that is when my eyes focus in on the bowl of coleslaw. I feel my hand growing a mind of its own as it starts to reach for the cold, metal utensil. The four pointed prongs of the fork dig their way deep into the bowl of green and orange and lift out a dripping pile of what the all-​American restaurant calls ginger-​lime slaw. The fork then makes its way towards my mouth. I start to chew, and once I swallow, I find my hand quickly reaching for more slaw. It is surprisingly delicious. My left hand must have then decided it was time for protein because it lunges for the steak knife. As I cut into the middle of the meat, I find my satisfaction level reaching a new high. The glowing, red liquid from the steak that I anticipated earlier begins to flow into my vegetable medley. The ten-​ounce sirloin tastes just as good as it looks. It is cooked so perfectly raw that I do not even need to ask the waiter for any steak sauce. Instead, I let the natural juices from the animal keep my palate moist. The snow white plate that used to hold my food now resembles the barren land of the Arctic. I feel that you can always judge how good a meal was based on how quickly you finish it, and in my opinion, any meal that takes under five minutes to devour is a success.
As I made my way through the masses of people waiting for a table, I felt myself feeling satisfied and accomplished. While walking to the car, I decided in my head that Friday’s was going to receive a perfect five out of five star rating for this meal. All my desires were satisfied beyond expectation, and I even found a new love for the simple side dish of coleslaw. The only thing left I wanted was a chauffeur, so I would be able to nap during the drive home. Even though I just had my fill of all-​American food last night, I am finding myself agreeing with the restaurant’s slogan that I could use more Friday’s.