Doolittles Woodfire Grill is a regional chain (North Dakota, Minnesota and Wisconsin) that opened in May near East Towne Mall in an area already dominated by other chain restaurants. Its specialty is wood-fired rotisserie cooking, although I was underwhelmed.
From the parking lot to the front door, patrons are greeted by an enticing smell of smoked meats. However, several menu items failed to deliver on these aromatic expectations. The ribs, for instance, had little smoky flavor, plus they had barely any meat, and the meat that was on it was tough to chew. The spit-roasted chicken had slightly more flavor; only the tender and juicy meat saved it from being a complete disappointment.
At least the Applewood bacon and smoked cheddar burger was done right. Big pieces of bacon and a wish-I-had-more smoked paprika aioli topped a fresh-off-the grill patty. I just wished the accompanying fries weren’t so blah.
Many of the appetizers caught my eye, such as the Asian pickled tacos and the woodfire buffalo wings. However, I settled on the walleye fingers, which I enjoyed. Good fried taste to the flaky fish, nice parmesan crust, plus a creamy tartar sauce make this dish worth ordering again.
The rest of the menu is comprised of salads, sandwiches, saute dishes (e.g. linguine with shrimp) and steaks (how’s that for using four “S” words in a row?).
Doolittles has a huge, four-sided bar in the center of the restaurant that indicates it could be a good place for happy hour. TVs are placed in the upper corners of the ceiling to steer away from being a sports bar. Just beware of the high drink prices. A screwdriver, for example, was $7, and that’s after the $2 discount.
I always get nervous when I see more hostesses than waiters (see my review of The Egg and I), and that’s what happened on a weekend lunch. Three hostesses greeted us, but we didn’t see one of the two waiters for nine minutes, and only after I asked a hostess to send a waiter to our table.
Doolittles Woodfire Grill is open every day for lunch and dinner.
I love pasties. There’s something so comforting in eating pastry dough stuffed with meat, which is why I also like calzones and empanadas.
Let’s talk about that steak pie, which includes tender steak, bits of onion at the right texture (soft, but not too soft) and not an overwhelming amount of potatoes. Meanwhile, the Big Cheesy contains huge pieces of sausage, lots of cheese (of course!) and a perfect amount of sauce (enough so you can taste it uniformly but so it doesn’t spill out).
I was shopping at Copps the other day and noticed a display that promoted a bourbon called Cooper’s Mark. Both the display and an employee led me to believe that this was a Roundy’s product, meaning an imitation of the real thing at a lower price; in this case, $19.99 for a 750 ml bottle compared to $26.99 for a similar size bottle of Maker’s Mark.
Chips on a pizza? That’s exactly what you’ll get with the new Frito chili pizza at Papa John’s. My main concern in ordering it was whether the chips would still be crunchy by the time the pizza got to my house. Amazingly, they were.
