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Businiess name:
Mudcatz Bar & Grill
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Review by:
citysearch c.
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Review content:
One guy with pretty nifty chef credentials (Todd Scire) devoted to Mudcatz make a difference. Chef Todd worked for Au Pied de Cochoun, Tucker Country Club, Cooks Warehouse, The Blonde Thai Chef and a list of others that reads like a VIP list. He was also a chef a T-Bones. Not only are the ribs properly slow-cooked, the roasted chicken rates as well. Mac ‘n’ cheese is made with large tube pasta and comes quite cheesy with a lovely top crust. Slaw is very fresh tasting and delightfully crunchy with a kick, as if all the vegetables were chopped by hand; we also suggest the collard greens. Dessert might not be Chef Todd’s strong point as he said, but the strawberry cheesecake with fresh vanilla whipped cream was some of the best I have had. He told me he is training his cooking team from the ground up and sources much of its raw material from local purveyors, making a real difference. Even the salmon is flown in fresh. I had the honor of Chef Todd actually sitting down at my table and talking about the upcoming new menu and asked for out thoughts. He seemed to care what we thought and was a wealth of info. We even got him to tell us how he made the BBQ shrimp. We had been to Mudcatz before, nothing like now. If the food stays this good, we have found a new favorite chef!
Now, do not take this the wrong way but service was a little slow and the server was more or less on her cell phone most of the time we were there. The chef I think said something to her but when he left she was back at it. So here is our rating……
A+ Chef Todd
A Food
C Service
B Music
B Price
Pros: Great food and beer.
Cons: Slow service and beer refills.
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