By STACEY PATTON WALLACE
A few weeks ago, our good friend William brought a new member into his family: a black and white bundle of energy he named Gus. A Boston terrier puppy, Gus now weighs a whopping 5 pounds and is too cute for words.
Last week, Mike and I went to William’s house, as did Jack and Thomas, so that we could all ride together to an out-of-town/state destination for supper. We were going out to celebrate Jack’s birthday a day late.
While waiting for the last person to arrive, we were entertained by Gus, who gnawed on my purse (which I put up on the coach out of his short-legged reach) and Mike’s shoelaces. Mike removed his shoes and put them out of harm’s way. No matter; Gus then attacked his sock-covered feet. Mike did manage to halt Gus’s gnawing by scratching his belly and making his leg jump. I wish I had half the energy of this cute, cuddly canine. (Remember, I love alliteration.)
When the last person arrived, we piled into our car, headed for Hunter’s Pub and Steakhouse at 11269 Highway 219 in Hamilton, Georgia. Hunter’s Pub, which was established in 1998, has an unusual history. According to Mike, who is from Georgia but now is 100% Alabamian, the restaurant was originally a gas station. As a little boy, Mike and his parents passed the former gas station on their way to Columbus because back then, there was no I-185.
Back when Mike and I lived in LaGrange, Georgia, we enjoyed going to Hunter’s Pub. Once we took my Mama and Daddy, who really enjoyed it, too. Therefore, we decided that it was time to revisit the past.
As we entered Hunter’s Pub, we were seated by a wall which had menus signed by famous people on it. We read the signatures of U.S. Sen. and former Auburn coach Tommy Tuberville, former Georgia Gov. Sonny Perdue, former Chick-Fil-A Founder S. Truett Cathy and a host of others. We couldn’t read a lot of the signatures, which made me feel better about my own terrible handwriting.
Cecelia, our server, was very sweet, attentive and patient with us. For his entrée, Mike chose the 8-ounce petite filet, cooked medium-well with a baked potato and side salad. As I’ve mentioned before, Mike likes a little pink in his steak. Not me. The only pink I want to see is in my cheeks. Therefore, I ordered a WELL DONE 8-ounce petite filet with a side salad and French fries. We really enjoyed our meals; our steaks were lean, juicy and tender, just as we like them. Also, Hunter’s Pub and Steakhouse makes their own special blend steak sauce, which was quite tasty. In fact, diners may purchase bottles or packs of it.
Jack chose the steak tips with onions and mushrooms, a side salad and baked potato. William selected the 12-ounce ground chuck steak with brown gravy, baked potato and green beans. Thomas also ordered the ground chuck steak with green beans and sweet potato fries. They all really enjoyed their meals.
Besides our delectable dishes, Hunter’s Pub and Steakhouse also serves diners: ribeye, New York strip, country fried steak with brown gravy, fresh fish of the day, center cut pork chop, marinated chicken breast and a chicken finger dinner. The restaurant also has a great selection of appetizers, sandwiches and salads.
Everyone was good and skipped dessert. However, this was especially hard for me because Hunter’s Pub’s peanut butter pie is out-of-this-world delicious. Nope, my sugar average has to come down a lot before I get to partake of that delicacy. Hunter’s Pub also serves Ghiradelli Chocolate peanut butter pie, key lime pie and Mama Kay’s cheesecake (to which strawberries may be added).
Once again, Happy Birthday, Jack! William and Gus, this review was for you. May God bless you with many happy years together.
Hunter’s Pub and Steakhouse is open Tuesday through Thursday from 5 to 9:30 p.m. (Eastern Time) and on Friday and Saturday from 5 to 10 p.m. (Eastern Time). I recommend that you get there early because the restaurant fills up quickly.
Hunter’s Pub and Steakhouse makes the grade with an A+ from this retired English teacher. Remember, “Pooh-sized” people NEVER lie about food. Enjoy!
Stacey Patton Wallace, who retired from teaching language arts for 30 years, is a professional diner. Her column, “Making the Grade,” will appear each week in The Observer. Stacey may be reached at email@example.com