Summary
Our hostess greeted and seated us promptly, proffered ice water and house croutons, which she suggested were as addictive as potato chips, and invited us to peruse the lunch menu. The croutons were delicately seasoned, perfectly crunchy and full of buttery goodness. Word-of-mouth required we start with an appetizer of frog legs, despite my friend's reservations. Pan-fried in a lightly spiced batter (was that paprika?), the frog legs were enjoyable. The texture reminded me of a firm fish, but they did certainly "taste like chicken." I discovered that I'm a thigh man as opposed to a calf man. Who knew? The Sandbar's fixture condiment is sweet and hot mustard, and it pairs well with most menu options, including the frog legs. In addition to the frog legs, we ordered the Sandbar soup, a partially pureed beef and vegetable stew. Delicious alone, it also a welcome home for the croutons.
The Owyhee version of french fries come attached at the hip, with a side of tartar (though I suggest cocktail sauce and a squeeze of lemon). Others may favor the thigh for its larger portion of meat, but I'm firmly in the category of "calf man." The way the entire bite pops off the bone, right into my mouth--it's like the cleanest, most convenient fried chicken ever. I know some readers will shudder at the above description, or the mere idea of staring down at a plate containing connected legs, but I've come to grips with the reality that my food was once anatomy. I advise everyone else to do the same, because those springy little bastards are to die for--and this from a guy who knows the words to "It's Not Easy Being Green."See the full content of this document
Extract
Sandbar
After much rescheduling and going through the list of alternate lunch buddies, my friend and I finally made the trip to the Sandbar in Marsing. Nestled alongside the Snake River, the Sandbar offers a mix of aptly named, locally inspired cuisine and neighborhood resta...
See the full content of this document
Sponsored links
