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Colorado Kitchen - Vailed.

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[posted on eGullet 2003-2004]

He wanted KFC; I wanted CFK. The decision was made by fiat.

My son got in the car and said:

"It smells like Play-Doh in here."

"I think it's more like Socrates."

"Huh?"

"Never mind." (*)

We ordered bacon and eggs, and I asked if they could fix the plates so I'd have four eggs and he'd have two. The server replied, "I don't think she's going to do that," and so the request never went past our table. But the chef fries her eggs in a tiny frying pan, a perfect size for three, and both orders came out perfectly cooked and shaped.

Two eggs were sitting in a frying pan. One egg says to the other egg, "Whew! Sure is getting hot in here!" The other egg goes, "AAAAAHHHHH!!!!! A TALKING EGG!!!!!"

Have you ever been anywhere rural, possibly in a mountainous area, thinking you have finally found a place that will have The Ultimate Homestyle Breakfast, and then you order the pancakes and they smell like Crisco? Well, Colorado Kitchen is that rural diner you dream of, right here in Washington, but without any of that Crisco-nastiness: the food is honest, clean and delicious.

But perhaps the next logical step should be to remove the salt, pepper and ketchup from the tables, and maybe even the sugar and the cream because the coffee should be presented just as the chef wants it to be, damn it!

I love Colorado Kitchen, and I love Gillian Clark's chutzpah and craftsmans pride. The Washington area could (no, should!) support twenty neighborhood restaurants like this. And may they all be reincarnated as nematodes for not having liquor licenses.

Cheers,

Rocks.

(*) It runs in the family. My brother told his daughter for her birthday that there was going to be a new Toyota sitting in the garage. On the morning of her birthday, she woke up and sprinted down to the garage, opened the door, turned on the light, and sitting there on a chair was ... a new toy Yoda! I don't think it went over very well.

P.S. Try the shrimp and grits!

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Brunch starts at 11:00. It is not wise to get there much later than that unless you want to hang out and study the Colorado Ave. street life* for a good while.

(*Wave if you see me walking my dog.)

Edited by Stretch

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After several attitude (mine) adjusting Friday lunches, I definely need get there for brunch sometime! Try and snag a bay window table.

Here's their website URL:

Colorado Kitchen

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After a run through the DuPont market on Sunday we took a trip up to CK for some brunch. We arrived shortly after 11 and the place was already packed, but we were seated in short order at the counter. Started off with coffee and a plate of assorted donuts (I could eat plates of them) while we figured out what to order.

I decided on the fried catfish and hashbrowns while she ordered the shrimp and grits. Those grits were delicious, but how could they not be with all the garlic and cheese. The catfish was fried to perfection. The homemade tartar sauce was the perfect condiment.

They were unfortunately out of the pineapple upside-down cake so dessert was a piece of chocolate cake and a warm chocolate tart.

Another good meal up in the land of Stretch and I must return for dinner.

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I have been to the CK about 5 times for brunch on the weekends, but have never made it there for dinner. I would like to try it.

The last time my man and I were there, two seperate arguments happened among the patrons when the host would not seat a party of two in a four top that had remained vacant for about 20 minutes. Eventually the 2 couples left, all kinds of pissed off, and 2 couples in line decided to just eat together at the four top so they did not have to wait another 1/2 hour to be seated.

I have to say that the chef was not happy that she has to come out of the kitchen to deal with the unhappy people, and she must have said something to them that did not sit well with them because they sure left in a huff.

I always feel a little uncomfortable in CK, and if it were not for the greatness of the doughnuts and the eggs benedict I am not sure that I would ever go back. I always feel slightly unwelcome and as if I have to be on my best behavior. I never feel relaxed, you know?

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Granted Chef has a reputation of sorts, but I have never felt anything but relaxed when dining there. And from my glances around the room everyone seemed to be having a good time.

We could discuss the merits of not letting a deuce take a 4-top, which seems a bit harsh to me if nobody is waiting, but why bother its her place.

I say go and enjoy yourself, the pork chop is killer!

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I hear you. And there were tons of people waiting to get in, but only couples- no four-somes.

As for the non-relaxed thing, I am glad that you have never felt that way, but I have to say that I think the small space and the need to turn over as many tables as possible so they can make money always makes me feel rushed.

But that said, I will go back because the food is that good

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There is definately a different vibe there depending on who youa re with and how crowded the restaurant is.

I was there for dinner a couple of weeks ago for the first time. The startes or small plates (can't remember what she called them) were the highlights.

The standout was the carmelized onion and mushroom eggroll. I am not usually a fan of cooked mushrooms but this was a brilliant pairing. To take it over the top the dish was served with homemade fried noodles. I have craved this for two weeks now.

We also had the leek tart and buffalo wings. The wings, which were on the sweet side, were finger licking good. The tart had a perfect crust and was not quite big enough for the two of us.

As for brunch, I highly recommend the corn waffles. They are corn muffins after an identity crisis, but an effective one. And of course those donuts. My thighs thank the chef for making them as small as they are.

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From an email earlier today:

Hey Everyone,

It's that time of year.  Crab cakes are back.  This year Chef closed her eyes

and imagined a hurricane on an Eastern Shore farm.  There's luscious jumbo

lump crab, sweet and crunchy white corn with tart and juicy tomatoes.

We've got our first berries in today and they're not just in the desserts.

There's tea in the Rockfish.  The world's tiniest fried chicken dinner and

Meatloaf like you've never seen it before.

For now daSto is manned on Friday and Saturday nights.  Stroll on by after

dinner and see the new items coming in every week.

See you soon,

Chef & Robin

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I have been to the CK about 5 times for brunch on the weekends, but have never made it there for dinner.  I would like to try it.

The last time my man and I were there, two seperate arguments happened among the patrons when the host would not seat a party of two in a four top that had remained vacant for about 20 minutes.  Eventually the 2 couples left, all kinds of pissed off, and 2 couples in line decided to just eat together at the four top so they did not have to wait another 1/2 hour to be seated. 

I have to say that the chef was not happy that she has to come out of the kitchen to deal with the unhappy people, and she must have said something to them that did not sit well with them because they sure left in a huff.

I always feel a little uncomfortable in CK, and if it were not for the greatness of the doughnuts and the eggs benedict I am not sure that I would ever go back.  I always feel slightly unwelcome and as if I have to be on my best behavior.  I never feel relaxed, you know?

Chef here, Woodley girl, sorry you don't feel comfortable at CK. Were you there at brunch? A crazy Sunday Brunch with a wait all day long and a throng of people angry because they have to wait makes me uncomfortable too. Most of our customers know what to expect on Sunday.

As for our seating policy...we only have 15 tables and in the beginning (about four years ago) we let people sit where they wanted. There were two at four and the like. Well, what started to happen is that a hoard of fours would come in and we couldn't seat them...they'd leave. This kept happening. Soon, especially on Saturdays, we'd have an empty dining room. An empty dining room at 8pm on a Saturday was making my accountant tear his hair out.

I'm sure most of you understand that staying in business means you have to have a full dining room. This policy just seems to work for us. We have customers that have been coming since day one and they all understand. We have a few that have a problem and no longer visit us. Sorry, that's just how it is sometimes.

I have been eating out for years. Even before I was a chef. I don't think I ever fussed over the seating; okay, once when at a Chinese restaurant they sat me in a booth--the place was empty--right in front of the bus bucket where all of the bus boys were piling huge smelly duck sauce smeared plates. I asked to be moved.

Sometimes, we do have the dilemma where only groups of two come and we have nothing but fours open. This causes all of us in the restaurant great anxiety and stomach churning. Even I am back there peeking into the dining room while I'm cooking food for the 49 people sitting down. There isn't much we can do about this. I find that we have some customers that just don't want to wait. I've waited more than an hour to eat at Pizzeria Paradiso...shoot...I've even waited more than 45 minutes to eat at Houstons.

Colorado Kitchen is one of those places that is so small the prospective diner can see everything and sometimes makes incorrect suppositions. I get glared at by people that have waited 10 mintues for their well-done pork chop or burger..some of them are quite irate. Others come to the door and are shocked that people are waiting. They're surprised that this little out of the way place in the 'hood is drawing such a crowd. I see them with their mouths hanging open...I know exactly what they're thinking. They are in no mood to wait.

Then there are the Goldilocks Couples that take the hostess on a tour and make her take them to every avaliable table so they can see how they like it. They are shocked and insulted that they were originally taken to a table in the back. The next couple is shocked and insulted at the attempt to be seated up front.

It's not an easy business and as much as we try to make everyone happy, we still must do what makes the most sense in running this business. That means not everyone (even when the place is empty) can sit at the table of their choice. We've had customers insist they need to sit at a large table and complain that the place is empty. Well, as soon as they've gotten their drinks, the door swings open and hundreds of people storm in and the very table of four they had their eye on is seated and there are six more four tops waiting to sit there. This is what happens at a little 15 seat restaurant.

My next place (if there is one) will have just one really long table--made of rough hewn wood.

I'm at Colorado Kitchen every day and there are times people cuss me out because they can't sit at a large table...even when they are alone and it is 5pm. They're sooo angry at me over this little issue--I'm stunned. I always think that there is some other problem in their life. They call me things and accuse me of things that I can't repeat here because of decency laws. But I know my building...I know that there are nights that we are packed at 5:30. Sometimes I'm wrong and we're not and that four top is empty for hours. But I can't take that risk. Those of you who have seen me in a T-shirt know that the scars on my arms are just the outward sign that I take this very seriously and that Robin and I care a great deal about delivering a worthwhile product. We aren't trying to be ornery....just trying to do our best.

Sorry, you are not comfortable, Woods, but there are hundreds of people who are. There are hundreds of people that want great food and don't care where there bottom is in respect to the GPS satelittes over head.

Gillian

PS: Although can be a wait later on, there is usually plenty of room early on Saturday and its the same brunch food (except there are waffles on Saturday, French toast on Sunday. Dinner on wed and thur is easy seating as well...before 7pm. Try dinner Woodleygrl. All of those people waiting on Sunday makes my blood pressure go up too.

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As for the non-relaxed thing, I am glad that you have never felt that way, but I have to say that I think the small space and the need to turn over as many tables as possible so they can make money always makes me feel rushed.

Boy, I need to come and read this more often...sorry Don...Woodleygrl and I need to go out and have a drink together and straighten some things out. Strangely, Robin and I are not two Scroogelike owners back there. That's us in the kitchen...I'm the one in the hat. I would charge more for the food so that I could get out of the kitchen...also we went two years without alcohol...knowing full well that it would increase our revenue. We caved because...well...we need to pay bills and grow the business and it is what many of our customers wanted.

We never look at the money until the end of the day and we see what has sold and whether we are meeting our goals for the day. To intimate that we are rushing tables out for more money is ridiculous. If we are pressuring anyone, it is the table of six that has sooo much catching up to do and is taking up two tables and we have people waiting and are dying to sit.

If you've been sitting for brunch taking up a table for an hour or more...we're going to want you to wrap it up. But if there is no one wating...you can stay there all day.

We are an independent restaurant...you rarely see that seat em and feed em and kick em out mentality in a place like ours. If we need the table its because we've got folks waiting.

That's a pretty horrible thing to say about little old CK. You think if I were in this for the money...I'd be doing something else. We're trying to find a chair for that two top. We know when there is a crowd we are going to make goal...and if we don't there is always tomorrow. Sometimes I just want to get away from that stove. I'm not thinking about money...I'm thinking about how &%$*(* hot it is and if I have to scramble one more egg I'm going to scream. Those are the times I groan when the door opens.

There are those crazy Sundays where I see the crowd just growing and growing. If I were Chef Scrooge I'd be giggling with glee. No..I'm terrified...I'm swallowing the big lump in my throat...wiping the sweat away and going, "Gosh, Robin...what the hell is going on today."

Sorry Woodley, I'm not the crazy capitalist that you paint. I just woke up one crazy day 10 years ago and decided I wanted to be a chef.

There is nothing on the menu over $20. We haven't change brunch prices in two years. Give me a break.

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Chef here, Woodley girl, sorry you don't feel comfortable at CK.  Were you there at brunch?  A crazy Sunday Brunch with a wait all day long and a throng of people angry because they have to wait makes me uncomfortable too.  Most of our customers know what to expect on Sunday. 

As for our seating policy...we only have 15 tables and in the beginning (about four years ago) we let people sit where they wanted.  There were two at four and the like.  Well, what started to happen is that a hoard of fours would come in and we couldn't seat them...they'd leave.  This kept happening.  Soon, especially on Saturdays, we'd have an empty dining room.  An empty dining room at 8pm on a Saturday was making my accountant tear his hair out.

I'm sure most of you understand that staying in business means you have to have a full dining room.  This policy just seems to work for us.  We have customers that have been coming since day one and they all understand.  We have a few that have a problem and no longer visit us.  Sorry, that's just how it is sometimes. 

I have been eating out for years.  Even before I was a chef.  I don't think I ever fussed over the seating; okay, once when at a Chinese restaurant they sat me in a booth--the place was empty--right in front of the bus bucket where all of the bus boys were piling huge smelly duck sauce smeared plates.  I asked to be moved. 

Sometimes, we do have the dilemma where only groups of two come and we have nothing but fours open.  This causes all of us in the restaurant great anxiety and stomach churning.  Even I am back there peeking into the dining room while I'm cooking food for the 49 people sitting down.  There isn't much we can do about this.   I find that we have some customers that just don't want to wait.  I've waited more than an hour to eat at Pizzeria Paradiso...shoot...I've even waited more than 45 minutes to eat at Houstons. 

Colorado Kitchen is one of those places that is so small the prospective diner can see everything and sometimes makes incorrect suppositions.  I get glared at by people that have waited 10 mintues for their well-done pork chop or burger..some of them are quite irate.  Others come to the door and are shocked that people are waiting.  They're surprised that this little out of the way place in the 'hood is drawing such a crowd.  I see them with their mouths hanging open...I know exactly what they're thinking.  They are in no mood to wait.

Then there are the Goldilocks Couples that take the hostess on a tour and make her take them to every avaliable table so they can see how they like it.  They are shocked and insulted that they were originally taken to a table in the back.  The next couple is shocked and insulted at the attempt to be seated up front.

It's not an easy business and as much as we try to make everyone happy, we still must do what makes the most sense in running this business.  That means not everyone (even when the place is empty) can sit at the table of their choice.  We've had customers insist they need to sit at a large table and complain that the place is empty. Well, as soon as they've gotten their drinks, the door swings open and hundreds of people storm in and the very table of four they had their eye on is seated and there are six more four tops waiting to sit there.  This is what happens at a little 15 seat restaurant.

My next place (if there is one) will have just one really long table--made of rough hewn wood.  

I'm at Colorado Kitchen every day and there are times people cuss me out because they can't sit at a large table...even when they are alone and it is 5pm.  They're sooo angry at me over this little issue--I'm stunned.  I always think that there is some other problem in their life.   They call me things and accuse me of things that I can't repeat here because of decency laws.  But I know my  building...I know that there are nights that we are packed at 5:30.  Sometimes I'm wrong and we're not and that four top is empty for hours.  But I can't take that risk.  Those of you who have seen me in a T-shirt know that the scars on my arms are just the outward sign that I take this very seriously and that Robin and I care a great deal about delivering a worthwhile product.  We aren't trying to be ornery....just trying to do our best.

Sorry, you are not comfortable, Woods, but there are hundreds of people who are.   There are hundreds of people that want great food and don't care where there bottom is in respect to the GPS satelittes over head. 

Gillian

PS:  Although can be a wait later on, there is usually plenty of room early on Saturday and its the same brunch food (except there are waffles on Saturday, French toast on Sunday. Dinner on wed and thur is easy seating as well...before 7pm.  Try dinner Woodleygrl.  All of those people waiting on Sunday makes my blood pressure go up too.

I have only been to your place at brunch and as I said earlier I really have been meaning to come out to your place for dinner sometime. I have looked at the menus and everything sounds wonderful.

I have never had a problem getting a seat as a two-some. That is because I am usually wating with the rest of the throng at the door before you open up. That way I know that I will not have to wait all day to get a seat. I was by no means complaing about the seating policy. I was merely reporting back to everyone a scene I witnessed while dining there about 2 months ago.

AS to my critique of feeling uncomfortable, I think that comes from a feeling of being very rushed. I felt like I had a limited amount of time to scarf down my food, pay the bill, and vacate my seat for the next person.

But I will take you up on the suggestion for dinner some night soon.

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Boy,  I need to come and read this more often...sorry Don...Woodleygrl and I need to go out and have a drink together and straighten some things out.  Strangely, Robin and I are not two Scroogelike owners back there.  That's us in the kitchen...I'm the one in the hat.  I would charge more for the food so that I could get out of the kitchen...also we went two years without alcohol...knowing full well that it would increase our revenue.  We caved because...well...we need to pay bills and grow the business and it is what many of our customers wanted.

We never look at the money until the end of the day and we see what has sold and whether we are meeting our goals for the day.  To intimate that we are rushing tables out for more money is ridiculous.  If we are pressuring anyone, it is the table of six that has sooo much catching up to do and is taking up two tables and we have people waiting and are dying to sit. 

If you've been sitting for brunch taking up a table for an hour or more...we're going to want you to wrap it up.  But if there is no one wating...you can stay there all day. 

We are an independent restaurant...you rarely see that seat em and feed em and kick em out mentality in a place like ours.  If we need the table its because we've got folks waiting.

That's a pretty horrible thing to say about little old CK.  You think if I were in this for the money...I'd be doing something else.  We're trying to find a chair for that two top.  We know when there is a crowd we are going to make goal...and if we don't there is always tomorrow.  Sometimes I just want to get away from that stove.  I'm not thinking about money...I'm thinking about how &%$*(* hot it is and if I have to scramble one more egg I'm going to scream.  Those are the times I groan when the door opens.

There are those crazy Sundays where I see the crowd just growing and growing.  If I were Chef Scrooge I'd be giggling with glee.  No..I'm terrified...I'm swallowing the big lump in my throat...wiping the sweat away and going, "Gosh, Robin...what the hell is going on today."

Sorry Woodley, I'm not the crazy capitalist that you paint.  I just woke up one crazy day 10 years ago and decided I wanted to be a chef. 

There is nothing on the menu over $20.  We haven't change brunch prices in two years.  Give me a break.

Hold it there, Chef. I am by no means trying to paint the two of you as scrooges nor did I say anything "horrible" about your place. re-read it and you will see that I am a loyal customer and I had planned to come back asap.

*edited to take out something rude that I thought better of writing

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Yo Chef, keep on keepin' on! :lol:

My French in-laws proclaimed brunch at CK 'zee best ever'!

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Woodley, I know you feel attacked, but look at it from her perspective. People seem to make it a sport of slamming CK and its chef (disclaimer: I was no fan of dsSto name). It makes me wonder what is the motivation for the constant complaining?

Are some of the criticisms deserved? Sure. But there seems to be a campaign of attacks on the little (in size) gem of a restaurant. So if I was the owner I would be protective of my business too.

Really what is the point of writing about the controversey over the 2-top/4-top? Every restaurant has these issues, all the time!

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Was not criticizing that policy at all. re-read my posts and you will see that. I was merely pointing out the anger that some patrons felt when they had to wait forever.

I WAS complaining about the rushed feeling that I have when I have brunch there.

That's all.

and this is not part of a "campaign" to disparage her joint.

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Always such controversy over CK!!! :lol:

Chef, if you're still around, do you presently offer the chicken chow mein I enjoyed there earlier this spring?

I dream of apple pandowdy. ;)

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I actually read your posts throughly already and agree you did not complain about the table-related controversies you observed. What I am asking is, why post it on the Internet? What is the point and what does it add to our understanding of the cuisine at CK? The difficulty in seating 2 persons at a table for 4 is ubiquitous in the industry.

Was not criticizing that policy at all.  re-read my posts and you will see that.  I was merely pointing out the anger that some patrons felt when they had to wait forever.

I WAS complaining about the rushed feeling that I have when I have brunch there.

That's all.

and this is not part of a "campaign" to disparage her joint.

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My next place (if there is one) will have just one really long table--made of rough hewn wood.  

Maybe you could ask Carole Greenwood to knock out the wall in back of Buck's, and extend her communal table across Rock Creek Park and into your restaurant. You guys could set up one of those little Kaiten-sushi conveyor-belt things and send notes to each other. :lol:

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why post it on the Internet?  What is the point and what does it add to our understanding of the cuisine at CK? 

Mr. Rockwell said when welcoming new members: "It's not going to be about the food; it's going to be about people."

Edited by crackers

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I actually read your posts throughly already and agree you did not complain about the table-related controversies you observed.  What I am asking is, why post it on the Internet?  What is the point and what does it add to our understanding of the cuisine at CK?  The difficulty in seating 2 persons at a table for 4 is ubiquitous in the industry.

Woodleygrrl isn't the first to point out problems at CK on the internet. I would refer you to Seitsema's online chats for a start.

The dilemma seems to be that Gillian Clark and her partner have created a small, intended-to-be neighborhood restaurant. The problem(?) is that the food, at the price they sell it for, is far superior to what you can normally find in such a type of place. So, if you are going to eat there you have to figure out how to do it; i.e., be in line before 11 am for Sunday brunch or be prepared to wait. Or take Chef Clark's advice and try for dinner on a weekday. It's really not much different from trying to snag a table at Ray's. It also isn't much different from Ray's 90 minute policy for those who dine early.

While I can't speak for Woodleygrrl on this issue, I feel rushed if there is a line waiting to get in no matter where I'm eating. Lollygagging over coffee just isn't feasible with people staring at us, knowing they want us to leave so they can have our table. And I have no doubt that Clark and her staff are trying to be as efficient as possible in getting food ordered and on the table. I can't fault her for any of it.

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Maybe you could ask Carole Greenwood to knock out the wall in back of Buck's, and extend her communal table across Rock Creek Park and into your restaurant.  You guys could set up one of those little Kaiten-sushi conveyor-belt things and send notes to each other.  :lol:

This would also be sort of like the Ultimate Fighting Challenge for serially annoying restaurant customers. If you can pull your usual petty crap in Buck's Colorado Fishing and Camping Kitchen and escape without several severe beatings, your semi-conscious body shuttled back and forth on the conveyor belt for each chef to get a few good licks in, then you are well hard, sunshine.

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Maybe you could ask Carole Greenwood to knock out the wall in back of Buck's, and extend her communal table across Rock Creek Park and into your restaurant.  You guys could set up one of those little Kaiten-sushi conveyor-belt things and send notes to each other.  :lol:
This would also be sort of like the Ultimate Fighting Challenge for serially annoying restaurant customers. If you can pull your usual petty crap in Buck's Colorado Fishing and Camping Kitchen and escape without several severe beatings, your semi-conscious body shuttled back and forth on the conveyor belt for each chef to get a few good licks in, then you are well hard, sunshine.

I was actually thinking of a hydraulic lift on both ends of the table.

<Customer takes seat at Colorado-Kitchen end>

"Hi, and welcome to Colorado Kitchen. May I take your order?"

"Yes, I'd like a cheeseburger. Well-done."

<Server goes back to Gillian>

"Customer wants a cheeseburger well-done."

<Gillian pushes hydraulic-lift-activation button>

Tilt!

<Customer slides across Rock Creek Park to Buck's end of table. Server walks up to table>

"Hi, and welcome to Buck's!"

"Hello, I'll have a steak, medium-well, mushrooms on the side, baked potato instead of fries."

<Server goes back to Carole>

"Customer wants a steak, medium-well, mushrooms on the side, baked potato instead of fries."

Tilt!

<Slides back to Colorado Kitchen>

"Okay! Okay! I'll have whatever the hell you want to serve me."

Tilt!

"I'll take it rare, damn it! Mushrooms are fine. Fries are good."

Tilt!

<Meanwhile an ongoing note is revolving around the conveyor belt>

"I don't want him, you take him."

"No, you take him."

"No, YOU take him!"

"No, YOU!"

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Perhaps Chef can install an ejection seat like James Bond had in his Aston Martin...disguise it as one of those small silver bells short cooks ring when an order is up...NEXT! :lol:

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