605MAGAZINE.COM (page 31)
bleu cheese crumbles. The steak was tender and incredibly tasty, and each component of the dish was good. But, it seemed to lack cohesion. The sauce was very mellow, which was necessary to not clash with the bleu cheese. However, the creamy marinara and bleu cheese seemed an odd pairing at the start. The broccoli was chopped into very large pieces that could not be eaten in a single bite. The tomatoes felt like an unnecessary afterthought. The tortellini was al dente, yet filled with a mild cheese that was lost amid the strength of the bleu. This was not a bad dish, but it definitely seemed like the Frankenstein’s Monster of our feast. Bottom line: This is a place for good, filling, non-boring bar fare. It’s the facts...
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A TASTE OF SARCASM
WHAT YOU’VE HEARD IS TRUE!
THE REMODEL LOOKS DAMN GOOD
Look for new menu features mid October: Gouda Bake, Mini Chimis, and Bacon-Bleu Crusted Sirloin.
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All recipes on the SandBar menu were created and made fresh daily by the culinary staff.
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You can watch your favorite team on one of SandBar's 18 TVs.
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Look for drink specials during football games, including domestic buckets for $11 and Corona buckets for $12.
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Signature drinks include homemade Bloody Marys and Mojitos.
COME CHECK IT OUT FOR YOURSELF
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