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| Trevor Foley lived up to the hype. |
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| Cam Collins has led the attack. |
TUESDAY, APRIL 21: Boys' volleyball, Barnstable at King Philip. 1:15 p.m., live, North TV Community Channel.
THURSDAY, APRIL 30: Softball, Attleboro at Bishop Feehan. 3:30 p.m., live, North TV Community Channel.
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Check your local cable system's web site for up-to-date telecasting schedules.
No, I haven't stopped drinking it. I drink copious amounts of it. But I am spending less money at the drive-thru windows on it. The reason? Not long ago, I bought a small Keurig coffeemaker for my home office. It makes one cup at a time and it does a terrific job of it. So I have bought in bulk lots of Starbucks K-cups, French Roast and Sumatra in fact, and every morning when I start working on notes and such for upcoming games I'm announcing, I brew up a 12-ounce cup, throw in a ton of Coffeemate and two Splenda packets (I don't have a small refrigerator in that room, otherwise I'd probably use real cream), and that jump-starts my day.
OK, I hear you. "K-Cups aren't recyclable!" "You're spending more money on those than you are at a store!" "Keurigs brew crappy coffee!" I've heard them all. But convenience is the bottom line here, and it does the job to my satisfaction.
Don't worry ... I haven't stopped visiting my local Starbucks entirely. But sometimes, when I have to rush, I have to make a stop at the Evil Empire. Last night, before the game I had to announce, I badly needed a cup of coffee to get the vocal cords warmed up. But I was running late and my only choice was a local Dunkin', where I bought a small coffee with cream and two Splenda. As I expected, I got coffee-flavored water. I really do not understand how the swill they serve at Dunkin' has made it a religion in New England.
RATING: 0.5 CUPS.It was warm. That's the only redeeming value it had.
The Old Grist Mill Tavern is one of those places in my neck of the woods that has seemingly been there forever, and has always been well-received. One of my favorite former co-workers had her first date there with one young man and ended up spending her life with that fellow and producing two terrific kids. I have taken dates there over the course of a half-century and never been unsatisfied ... by the food, at least. But it's been a while for me ... maybe about nine years ago when a good friend from the NFL Network was staying at a Seekonk motel while attending the first Aaron Hernandez trial in Fall River. She and I had a nice break from the real world during our dinners (and, you see, a single guy can have a pleasant dinner with a fellow female reporter without it being scandalous!). So in my never-ending quest for good prime rib, I decided to take a late lunch/early dinner break and visit that venerable place about a week ago. Keep in mind here that the Old Grist Mill is somewhat new in that it was almost destroyed by fire about 15 years ago, but it was rebuilt and revitalized. The first thing you notice is the rustic setting. Nestled into a small parcel of land at the busy intersection of Arcade Avenue and Mass. Route 114A (a stone's throw from the Rhode Island border), the restaurant and gift shop are steeped in colonial-era charm. There are several dining areas inside the building, and I was seated in the one with a charming view of the Old Grist Pond and the waterfall that fed the grist mill that was built there centuries ago. The waitstaff was attentive and friendly, and set about their tasks of serving me immediately despite there being a moderate crowd for the time of day. A quick check of the menu revealed four choices of cut size for the prime rib. I selected the 22-oz. cut, knowing that as with any big chunk of prime, there will be at least two significant areas of fat that will have to be trimmed away. I ordered it medium rare, and it came with mashed potatoes, string beans and an old-fashioned trip to the salad bar. I topped everything off with a shrimp cocktail and a locally-brewed lager beer, and headed to the salad bar. I've always been a little skeptical of salad bars over issues of freshness and cleanliness, but this one was exceptional. The various lettuce selections were fresh and cool and the trimmings equally crisp. Knowing I would have a lot of food coming, I didn't go overboard on the salad, but I did mix the creamy Italian and bleu cheese dressings to taste. The final product was terrific -- and I did notice later that the salad bar was regularly replenished by the staff. Not long after, the shrimp cocktail arrived. There were four jumbo shrimp that were among the largest I've gotten in a long time (probably not since visiting a restaurant in Metairie, La., during Super Bowl 36 week), and they were definitely fresh. I would have preferred lemon wedges to the slices just for ease of squeezing and the cocktail sauce could have used some horseradish, but overall, it was a worthwhile serving. I also snacked a little on cinnamon bread (but didn't want to fill up too much) before the prime rib arrived. Once it did, I was not disappointed. It was a thick cut with two easily-excisable fatty areas that didn't overwhelm the cut. The au jus was served separately in a cup, allowing me to choose how much I used and where. The edge pieces were tender and had a spicy bite to them, and the interior meat was cooked exactly to order -- warm pink and melt-in-your-mouth tender. Given how much I had eaten already, I did leave some of the beans and potatoes behind, but I got every delicious bite of that beef into my stomach without distress. In all, I spent $105 for the meal including about a 25-percent tip (I'm still a 20-percent guy with room to reward a good experience), and then waddled my way back to the car for the half-hour trip home, feeling as if I had just finished a long-awaited renewal of a distant friendship. HOURS: Sunday-Thursday, 11:30 a.m. to 9 p.m.; Friday and Saturday, 11:30 a.m.-10 p.m. Reservations recommended for peak dining hours. Parking is generous, but beware the busy intersection surrounding the property.
![]() |
| Trevor Foley lived up to the hype. |
![]() |
| Cam Collins has led the attack. |
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