I arrived around 11am and the place was empty. But they were already making lunch orders to go when I stepped up to the counter. I asked about the garbage plate on the menu and the man behind the counter (who turned out to be the owner) instantly asked me, "Are you from Rochester?" I said no and told him that I was sent a picture of the item from this place. I asked what was in it and he said it's chef's choice. Then I asked if I could request certain items to be in it but that wasn't how the plate was assembled. The man behind the counter explained that it's in the spirit of the garbage plate. You may get a burger or you may get home fries but that combination would be highly unlikely. The food will be similar elements depending on what is available and what was fresh. I further inquired his connection to the plate and he said that he used to visit a friend at Rochester Institute of Technology. "What made you put this on the menu?" He responded, "Well, since I brought poutine to Boston, I needed to set myself apart so I decided to include this in the menu." #PrettyboldstatementBobbyValentine He also noted that he has the best buffalo wings in Boston and let me know the plate was a bargain at $12 because he makes everything on the spot.
My curiosity got the best of me (okay, my stomach did because I was starving) and I reached into my wallet and pulled out a 20 and asked for some quarters so I could plug the meter. When I came back inside, I noted that if you don't have the burger/hot dog, home fries/beans or mac salad, it's not really a garbage plate. Obviously prepared for all these questions, he nicely shot back, "Yes I know. It's the sauce. Not necessarily those elements." Touche.
He continued to let me know that he hadn't had a garbage plate since he last visited his friend in Rochester, which was in the 1990s and I added that was the range of my tour of western New York. There have been customers that brought him Nick's sauce to add to emblish this item but there was no indication that I would see it. His plate was very popular with his customers but admits the word "garbage plate" scares many of them away who are not familiar with the lexicon.
We talked about allergies and I let him know that could be a loop hole in ordering. I could say I was allergic to everything but burgers, hot dogs, home fries, beans and mac salad so that I could "customize" my plate but he was not amused.
The plate was assembled into aluminum plate and sealed, as I had requested it go. I decided to stay there and eat some of it so that I could further our conversation. I opened the steamed plastic cover to reveal a large burger (no bun) with a slice of melted mozzarella topped with marinara, two small fried onion rings, tri-color rotini pasta salad with black olives, cole slaw, two pickle spears and garlic bread. All the elements were there: your meat, your fried and your cold pasta salad and even bread. And believe it or not, it was actually delicious. The flavors of each melded together like it's original counterpart and my belly felt the fullness that you can only get from scarfing a medley of food put together in a garbage plate I looked in the drink cooler and loyal to garbage plates, there was Pepsi but I opted for a gentler ginger ale.
I said thanks to the owner, Grover, who finally introduced himself and then I mentioned I was from the Boston Herald. He felt used when he blurted, "You're not a food reviewer are you? Well, then why all the questions?" I replied, "I just like to know what I am eating."
Overall, I enjoyed it and would go back but not sure I would make the dedicated trip. I do like poutine and buffalo wings...
Food: Creative, Delicious
Nick's Garbage Plate Meter: 2 / 10
Freshness: 8 / 10
Ambiance: Unknown
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