Visited for brunch because we didn't feel like waiting in line for Snooze. I probably should have walked out when I saw the heaps of pre-cooked bacon sitting behind the griddle, but I gave it a shot anyway.
I learned pretty quickly that Doug plays it fast and loose with the word 'fresh'.
I had a pretty basic plate of bacon, eggs, hash browns and a biscuit and watched it sit in the pass for ten minutes, then it was placed under the sally to apparently keep it warm. I kept watching, hoping that it wasn't my plate, but then my husband's food showed up and confirmed my fear.
Breakfast food is quick to cook, not complicated, and generally tasty on its own, which is why I was so heartily disappointed in this meal. I immediately touched my bacon and eggs to see if they were hot--much to my dismay and not at all to my surprise both were barely warm. The gravy on my biscuit had a greasy skin from sitting in the open air and cooling off.
As far as the flavor of the food, if it's possible for something to be /aggressively/ underwhelming I would say that that describes this dish perfectly. I'm not sure how one can literally beat the flavor out of eggs, but my hotel-pan scrambled eggs looked suspiciously as though they were prepared beforehand and left in a warming dish. They were, at least, not real fresh eggs that someone had scrambled--more likely a carton of liquid eggs or a pre-beaten vat of egg goo. My eggs should look closer to butter and less like cheddar cheese. They should also be hot, and probably the last thing prepared, as any person who has gone through any culinary class (or has ever scrambled an egg before) knows that they cool down very quickly. Even IHOP brings out my eggs hot.
The wallpaper glue that was masquerading as gravy atop my biscuit tasted like straight cornstarch mixed with a little water and pepper for color. It was the saddest off-white, greyish, most flavorless gravy I've experienced. The biscuit was luckily kept warm by the gravy blanket on top and it was a pleasant, fluffy biscuit. Very filling.
And, ah. The bacon. Clearly not cooked within the last ten minutes. How long does it take to cook a slice of bacon? Does it need to sit in a chafing dish on a rack behind the griddle? Does the phrase 'made fresh to order' mean anything at Doug's DIner? I just want my hot foods hot and my cold foods cold. That's a basic part of restaurant service--there's no excuse for customers getting food that isn't hot and fresh, especially in a breakfast joint. There is no finesse required to fry bacon, so there is no excuse for it being this terrible.
I'll just drive down to Boulder next time. read more