BIG LOTS PUB TABLE : PUB TABLE

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Big Lots Pub Table


big lots pub table
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  • Any table that is 42" High (Standard Table height is 30")
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  • Big Lots, Inc. is a Fortune 500 retail corporation with annual revenues well over $4 billion. Its department stores focus mainly on selling closeout and overstock merchandise. The company is based in Columbus, Ohio, USA and currently operates over 1,400 stores in 47 states.

Porterhouse (Entree Reviews)- Bourbons 72, ©Nicole Wamsley
Porterhouse (Entree Reviews)- Bourbons 72, ©Nicole Wamsley
The Porterhouse Entree at Bourbons 72 inside of Turtle Creek Casino in Williamsburg, Michigan. I had been eager to dine at Bourbons 72, as well as visit the Turtle Creek Casino since the remodel (I know, I'm way behind!) and I finally got a chance to do so a couple weeks ago for a review... Unfortunately, no money was won in the casino, but I didn't expect that to happen (you have to play big to win big, right?). I had a VERY small limit on what I would/could gamble with and I walked away when I broke even because I was not going to walk out having lost money! Anyway, despite no one in our party being delighted with winnings, we did expect to be delighted with our meals at Bourbons 72. Sadly, there was much left to be desired.... Our table began by ordering the Crab Cakes and Calamari for starters. We would give a good review on those plates, however, both starters were less than warm once we received them. Had they been warm (or hot, rather), I would boast about the good amount of crab in the two (small) cakes and the nice portion of calamari that was given. Next came our dinner salads and they weren't anything to write home about; just commonplace side salads lacking any sort of special garnish that would place them above the small salads that my corner pub slings. My salad was very overdressed with a balsamic vinaigrette that had too much dijon in it. I forgot to request the dressing on the side, so once our server showed up again (perhaps she had 20 tables?!) I got a cup of clam chowder to replace the salad. The chowder was good with a fair amount of clams, no grit, and a nice, smooth texture. Sometimes the potato starches in chowders leave a mealy texture that I find unappealing. This was satisfactory. Then, after a couple of drinks and a bit too much waiting, our entrees came. We had Sea Bass with an orange marmalade glaze and a Porterhouse steak with "wild mushrooms and bourbon demi-glaze." Both entrees came plated with a small pile of greens, a pile of once-frozen vegetables, a slice of watermelon, and a half of a baked sweet potato. Do you sense my tone? We had dinner salads, why throw a pile of mixed greens on the plate? Waste. Also, for the menu price, one would expect a fresh sauteed veg instead of a vapid, rubbery, once-frozen mix. Waste. A slice of watermelon?! As you can see, it isn't pictured because I discarded it as soon as my plate was set in front of me. Don't get me wrong, I love watermelon, but it's the last thing I want to see propped up on my steak, fish, chicken... or anywhere on a main course plate. Waste! Instead of the fruit and vegetable waste that they included on both entree dishes, we would have loved to see a whole baked sweet potato rather than the small wedge that was served. The sweet potato was mutually deemed one of the only highlights of the meal and it was gone in three bites. I think that sounds like a fair trade for customers as well as the business as they would probably save a lot of money (I saw a lot of watermelon and rubbery veg headed back on bus trays!). Enter the proteins. The Sea Bass is always a great fish, however this portion had way too much orange marmalade slathered over it and sadly, it tasted and looked straight out of the jar! The Porterhouse steak was the best thing I, personally, had tasted all night, but that should be expected. I mean, it is a Porterhouse steak complete with a nice hunk of tenderloin... please tell me they couldn't mess that up! It was cooked as ordered (mid-rare) and nicely caramelized. Not so fast... I have to point out that the "wild mushroom and bourbon demi-glaze" that I was looking so forward to was less than wild! When I hear "wild mushrooms," I think of a nice, robust, flavorful melange of mushrooms. As you can see, that is not what they mean by wild. :( For me... I'll probably wait a long while before heading back to see if Bourbons 72 can redeem themselves (unless someone else wants to take me back for a review on other entrees??? I'm always up for tasting). The menu price was not worth this experience. If you love to grill and cook like I do, you will head to the market and buy yourself a nice porterhouse steak, a fillet of sea bass (I love Burritts), some sweet potatoes, and a wild mushroom mix (or go forage in our Northern Michigan woods with help of an identification guide, of course) and make this meal for yourself at home! It would cost half the price and taste twice as nice!!!
Crab Cakes at Bourbons 72, ©Nicole Wamsley
Crab Cakes at Bourbons 72, ©Nicole Wamsley
I had been eager to dine at Bourbons 72, as well as visit the Turtle Creek Casino since the remodel (I know, I'm way behind!) and I finally got a chance to do so a couple weeks ago for a review... Unfortunately, no money was won in the casino, but I didn't expect that to happen (you have to play big to win big, right?). I had a VERY small limit on what I would/could gamble with and I walked away when I broke even because I was not going to walk out having lost money! Anyway, despite no one in our party being delighted with winnings, we did expect to be delighted with our meals at Bourbons 72. Sadly, there was much left to be desired.... Our table began by ordering the Crab Cakes and Calamari for starters. We would give a good review on those plates, however, both starters were less than warm once we received them. Had they been warm (or hot, rather), I would boast about the good amount of crab in the two (small) cakes and the nice portion of calamari that was given. Next came our dinner salads and they weren't anything to write home about; just commonplace side salads lacking any sort of special garnish that would place them above the small salads that my corner pub slings. My salad was very overdressed with a balsamic vinaigrette that had too much dijon in it. I forgot to request the dressing on the side, so once our server showed up again (perhaps she had 20 tables?!) I got a cup of clam chowder to replace the salad. The chowder was good with a fair amount of clams, no grit, and a nice, smooth texture. Sometimes the potato starches in chowders leave a mealy texture that I find unappealing. This was satisfactory. Then, after a couple of drinks and a bit too much waiting, our entrees came. We had Sea Bass with an orange marmalade glaze and a Porterhouse steak with "wild mushrooms and bourbon demi-glaze." Both entrees came plated with a small pile of greens, a pile of once-frozen vegetables, a slice of watermelon, and a half of a baked sweet potato. Do you sense my tone? We had dinner salads, why throw a pile of mixed greens on the plate? Waste. Also, for the menu price, one would expect a fresh sauteed veg instead of a vapid, rubbery, once-frozen mix. Waste. A slice of watermelon?! As you can see, it isn't pictured because I discarded it as soon as my plate was set in front of me. Don't get me wrong, I love watermelon, but it's the last thing I want to see propped up on my steak, fish, chicken... or anywhere on a main course plate. Waste! Instead of the fruit and vegetable waste that they included on both entree dishes, we would have loved to see a whole baked sweet potato rather than the small wedge that was served. The sweet potato was mutually deemed one of the only highlights of the meal and it was gone in three bites. I think that sounds like a fair trade for customers as well as the business as they would probably save a lot of money (I saw a lot of watermelon and rubbery veg headed back on bus trays!). Enter the proteins. The Sea Bass is always a great fish, however this portion had way too much orange marmalade slathered over it and sadly, it tasted and looked straight out of the jar! The Porterhouse steak was the best thing I, personally, had tasted all night, but that should be expected. I mean, it is a Porterhouse steak complete with a nice hunk of tenderloin... please tell me they couldn't mess that up! It was cooked as ordered (mid-rare) and nicely caramelized. Not so fast... I have to point out that the "wild mushroom and bourbon demi-glaze" that I was looking so forward to was less than wild! When I hear "wild mushrooms," I think of a nice, robust, flavorful melange of mushrooms. As you can see, that is not what they mean by wild. :( For me... I'll probably wait a long while before heading back to see if Bourbons 72 can redeem themselves (unless someone else wants to take me back for a review on other entrees??? I'm always up for tasting).The menu price was not worth this meal. If you love to grill and cook like I do, you will head to the market and buy yourself a nice porterhouse steak, a filet of sea bass, some sweet potatoes, and wild mushrooms and make this meal for yourself at home! It would cost half the price and taste twice as nice!!!

big lots pub table
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