T-town food

There's all kinds of perks about living in the Toledo area that I've come to appreciate. Take commuting for example. Many enjoy contributing to Toledo's municipality due to radar and traffic cameras at intersections. The high concentration of railroad tracks surrounding the area make it highly probable you're going to get caught by a train. Then of course, Toledo has some of the best, most courteous drivers I've ever had the pleasure of sharing the road with. 

But it's the little things that really make a difference. A guy like me who appreciates fine food moves to a place where there is none. Ok, there's some, but it's not easy to find. I found out that Toledo and surrounding areas have an affinity for hot dogs and bar food. 

A restaurant used to be a place where folks went to dine and unwind--families with kids, grandparents, people celebrating something, anybody who didn't want to cook. It was nice. It was a treat. A bar, on the other hand, was a place where uncle Pete would go meet the boys to tie-one-on and get rowdy. Culture is blurring that line. And part of that is because taverns are offering better food while restaurants are offering more cocktails and craft beers. Many of the most patronized restaurants in the Toledo area seem to be little more than pubs with dining rooms. 

And their menus are all virtually the same: chicken chunks, wings, burgers, and some kind of dolled-up mac and cheese.  Maybe steak. Maybe fish. Margaritas that are high in alcohol and low in taste only cost a buck or two. I've heard more than once that in T-town, the trend in margaritas is to concoct them using something stronger than tequila. 

Many local dining spots have very diverse menus. They could offer anything from arayes to prime rib to sushi. And some establishments don't even have "real" food made from scratch; it's all pre-frozen stuff that's heat and serve. 

After making a few rounds of the local food scene, it seems to me that if you want to set-up an eatery in the Toledo area, there must be a few unwritten rules that proprietors are adhering to: 

1. You must have an eclectic menu (things like hummus and gyros should be alongside pizza and wings, regardless of your food genre). 

2. You must serve at least one type of hot dog. 

3. There must be something in your establishment made of stained glass. 

4. If you're a steak joint, at least one steak must cost $50 (well how else will anyone know it's "good"?). 

5. You must have some leveled-up comfort food, for example, mac and cheese with andouille sausage, or perhaps a grilled cheese sandwich made with gruyere.

Of course, if restaurants aren't successful following these guidelines, there's still a couple of options.  

1. Throw-together a good salad--exotic greens, quality protein--but market this offering as a type of "bowl".

2. Start making tacos, and serve them with $2 margaritas.