TAM from Page 8
fairly young — no grizzled wait
resses or greasy fry-cooks here.
The Tam O’Shanter is a quiet
haven, not only for golf buffs, but
also for anyone hungry for some
great food and
seeking asylum from
the traffic on O Street.
— Gretchen Boehr
Grandpa’s Ribs
& Secret Sauce
Onecould never distinguish this
small eatery from the other frame
houses dotted along Holdredge
Street if not for that huge, smiling,
blue pig with glasses painted on
the side. —
But that smiling pig isn’t the
only friendly face customers will
meet at Grandpa’s Ribs & Secret
Sauce, 2297 Holdredge St.
One could tell customers feel at
ease here. Most are on a first-name
basis with manager, Terry Rupert,
and his staff.
After ordering the day’s special
ity, an all-you-can-cat, country-style
rib dinner, two side orders and
beverage for $7.99,1 settled in and
inspected the almost-completed
remodeling.
Fresh carpet set off the enlarged
dining area, and ceiling fans kept
the warm rib-scented air circulat
ing. A new lunch counter/bar ar
rangement had been added.
me wait wasn’t long - no slower
than fast food, but instead of a mi
crowaved burger in a box, 1 was
greeted with a helping of hot ribs,
a huge scoop of baked beans and
coleslaw, all topped with two pieces
of “slopping” bread.
My first cut broke off a forkful of
lean, moist pork. I quickly learned
that one doesn’t even need a knife;
the pork chunks easily can be flaked
with a fork.
I dug among the sauced-cov
ered pork chunks and happily dis
covered there were some bones (a
requirement for my perfect rib meal,
since ribs aren’t ribs without some
thing to gnaw on).
I ordered the mild sauce since I
had been warned about the infa
mous hot variety. The hot is ex
tremely spicy even for a daily jal
apeno eater like myself. The best
technique is to order hot sauce on
the side for dipping.
The baked beans were old-fash
ioned Midwest beans, no fake East
Coast liquid-smoke taste here.
The coleslaw was crunchy, not
mushy, with a touch a horseradish
rather than the sweet dressing. The
combination was ideal since the
spicy dressing countered the sweet
ness of the baked beans.
i also tasted the pork tenders.
These small cuts of pork are fried
inside. The taste was not oily and
pleasantly spiced.
The menu includes Both pork
and beef ribs along with barbecue
chicken and sandwiches. Regular
customers know that Terry will be
giad to prepare pork tenders or
Buffalo wings if requested, even
though they don’t appear on the
official menu.
Within the last week, Terry also
has begun to offer beer and wine
to accompany his menu.
Grandpa’s Ribs & Secret Sauce is
open from 11 a.m. to 10 p.m. Monday
through Thursday, and stays open
until 2 a.m. for the late-snacking
crowd on Friday. Hours run from 2
p.m. to 2 a.m. Saturday
and from 2 p.m. until
10 p.m. Sunday. !KQ)tH
- Connie Sheehan
Papa John’s
Mysterious music and pictures
of ancient Greece ruins intermix
with the 20th century mauve mod
ern decor of Papa John’s. A unique
eating place serving Greek as well
as American food.
Food served here at Papa John’s
is not just your plain, everyday
meat-and-potatoes kind of dining.
It’s not pizza or hotdogs. It’s geniune
Greek nourishment.
Owner Papa John Kazas says he
wants to see more college students
dining at his Greek/American res
taurant, located at 114 S. 14th St.,
just three blocks from the Univer
sity of Nebraska-Lincoln campus.
Mostly run by Papa John him
self, his wife Despina or the “Mrs.”
and their 18-year-old son George, '
the family-owned business is doing
quite well, he says. Sowell, in fact,
that he says he plans to expand and
open another restaurant this sum
mer. ,
But where is the college crowd,
he asks?
Maybe while hungrily walking
to Papa John’s, students have a
hard time passing up all those fast
food locales along the way.
Maybe they just can’t wait.
“I don’t know what the heck it’s
gonna take to get them here ..."
Papa John says, shaking his head.
Perhaps student discounts will
do the trick. Papa John says that
every UNL student who comes in
and orders a Papa John’s dinner re
ceives a 15 percent discount with
theirstudent ID card. Dinners aver
age $5.
And then enjoy, he says. i
First-timers might want to try the
chicken kabob or the fish plaki.
Those who are ready for further
adventure should ask for an order
of dolmathes - grape leaves stuffed
with ground beef and rice. Or try a
dish of macaroni layered with
ground beef and a special Greek
;ream sauce known as pastichio.
For a $1.99 breakfast, try an
‘early bird” special of ham or sau
sage with two eggs and toast. Served
from 7 to 11 a m., Monday through
Saturday.
From 11 a.m. to 4 p.m., Papa
John’s offers a garden salad and
soup “Lite Lunch” special for $2.99.
For a heavier bite, try his Greek and
American sandwiches for just un
der $3.
In the business of running res
taurants for nearly 25 years, Papa
John says he first dreamt of open
ing his own Greek place more than
a decade ago.
“This is what I always wanted to
do. A long, long,
:ime ago,” he
says.
— C.J. Schepers ^
AI Schabcn/'Daily Nebraskan
Terry Rupert, left, manager of Grandpas Ribs & Special Sauce, serves a sandwich to Lawrence Pete,
defensive tackle for the D* roit Lions and former Nebraska football player. Rupert plans to cover the
wall behind him with pi ios of famous Nebraska football players. i
Tuesday, March 6/City Union/14th & R/7:00 P.M.
$5.00 Advance/$7.00 at Door
Advance Tickets avail.: Maranatha,Conroy's, Hearts & Flowers,Diet/.e
I From the home office in Lincoln. Nebraska.
THE TOP TEN THINGS TO DO
on Friday and Saturday from 10 p.mrto Midnite.
PLUS THE WORLD S MOST DANGEROUS STAFF!
" Late Night With Valentinos - Friday and Saturday from 10 p m. to Midrute
•ySlentino’s
I The Pizza Restaurant
1 That Didn’t Stop With Pizza
■ 13th & Q • 35th & Holdrege