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WAITER ON THE WAY BLOG

TGI Friday's: environment, burgers, dessert, and more!

August 8th, 2015

TGI Friday's is in the best shape it has ever been. After the structural damage sustained at Glenbrook Mall last year, TGIF has created a new environment for their guests. I stopped by to check out the new updates and enjoy their latest menu. I ended up staying longer than I expected and made some friends along the way.

The great thing about TGI Friday's is that they have seating for families and friends, as well as a full open bar with multiple televisions to watch. I stopped by the bar and by the time I left, I made a few new friends. The service was quick and friendly and the servers and patrons were engaging. The time flew by and I had some incredible food while I was there.

Their menu was covered with pictures of the Smoked Stacked Burger so I gave it a shot. It is made up of beer braised sausage and onions, Asiago and cheddar cheeses between two fresh hickory smoked burgers with sweet Memphis seasonings, melted sharp cheddar, Tennessee BBQ sauce, BBQ ranch aioli, applewood smoked bacon and coleslaw. Now that's a burger. I added a little ketchup and I was good to go. This is how burgers were meant to taste, not just because of the extras but the flavor of the burger. Each burger comes with a side. I opted for the Rice Pilaf. It was buttered and delicious.

Before leaving, I had to try one of their desserts. I kept seeing the servers delivering these to other guests and I couldn't not try one. I opted for the Brownie Obsessions. Why the obsession? It's because it is made with a melt-in-your-mouth brownie covered in Ghirardelli chocolate fudge sauce, vanilla ice cream, caramel sauce and peanuts. It packed a powerful combo of both crunch and sweetness.

All in all, TGI Friday's more than delivered. The time that they were away was more than worth the wait for what they are offering us now. Their entire menu is ready for delivery from Waiter on the Way. View the online menu and place your order now!

By Stephen J. Bailey



By Stephen J. Bailey
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