Traditional recipes

Menu of the Week: Lunch at the Greater Waco New State House

Menu of the Week: Lunch at the Greater Waco New State House

A simple midday meal in a rough-and-tumble town

The Greater Waco New State House was an inn that served a simple menu of hearty fare.

By 1900, Waco, Texas, was a booming little city that still hadn’t shed all of its Wild West trappings. Baylor University was an integral part of the city, as was a thriving red-light district, and the cotton industry kept money rolling in, with the city’s annual Cotton Palace fair and exhibition bringing visitors from all across the country.

There’s no information online about the New State House except for a couple of old photos, but it looks like more of an inn, with its main entrance portico and nod to Mission-style architecture, than any sort of governmental building, and the separate entrance on the corner sure looks like it could have belonged to a restaurant, most likely the one that this week’s menu (courtesy of the New York Public Library's online archive) is from.

On June 27, 1900, the "noonday meal" was a rather simple affair. It was divided into hot and cold sections, and hot dishes included pea soup; baked sea trout; beef short ribs; a stew of lamb, parsley, and onions (here called a harricot); hot chicken tamales (which sounds pretty good); and beach fritters, an old name for clam fritters. Cold roast beef, pork, and mutton were also available, and for dessert apple pie, ice cream, cake, and queen pudding, a creamy breadcrumb-based mixture, were available. To drink, the anisette punch seems to have a place of honor.

The note that morning coffee could be "served in room" basically confirms that this was a hotel, and they make sure everyone knows right up front that their table will only be reserved for 20 minutes. This place must have been pretty popular.


Welcome to Magnolia Marketat the Silos

There's a little something for everyone at Magnolia Market at the Silos. Shopping, games, the garden and even a bite to eat. The Market itself is staged and set up with one goal in mind: to inspire you to own the space you're in. We hope that you'll come to visit and leave excited about your home. Can't make it in person? Visit our online store instead!


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Starters

Boneless Buffalo Wings (tossed in your choice of Mild or Hot sauce) along with Rattlesnake Bites and Tater Skins. Substitute Fried Pickles at no additional charge.

Made-from-scratch recipe, topped with cheddar cheese and red onions. Cup or Bowl.

Basket of our award-winning ribs with steak fries.

Hand-breaded all white meat chicken tossed in your choice of Mild or Hot sauce and served with celery and Bleu Cheese dressing.


Don't miss the newest flavors to hit the menu. Including new Pineapple Margaritas and Bolder Border Bowls.

Starters & Salads
Empanadas

Handmade pastries filled with mixed cheese & chicken tinga or seasoned ground beef. Served with our Signature Queso.

Signature Queso

Prepared in-house with tomatoes, green chiles, onions, cilantro, poblano & jalapeño peppers.

Firecracker Stuffed Jalapeños

Six handmade, tempura-fried jalapeños filled with mixed cheese and chicken. Served with our Signature Queso.

Border Sampler

When you can’t pick just one! Enjoy a plate filled with chicken quesadillas, fajita steak nachos and chicken flautas

Chicken Tortilla Soup

Homemade chicken broth loaded with chicken tinga, rice, zucchini and Jack cheese, topped with fresh avocado and tortilla strips.

Fajita Salad

Sizzling mesquite-grilled chicken or steak and onions served alongside a crisp blend of lettuce & shredded cabbage, pico de gallo, roasted corn, fresh avocado and queso freso.

Empanadas

Handmade pastries filled with mixed cheese & chicken tinga or seasoned ground beef. Served with our Signature Queso.

Signature Queso

Prepared in-house with tomatoes, green chiles, onions, cilantro, poblano & jalapeño peppers.

Firecracker Stuffed Jalapeños

Six handmade, tempura-fried jalapeños filled with mixed cheese and chicken. Served with our Signature Queso.

Border Sampler

When you can’t pick just one! Enjoy a plate filled with chicken quesadillas, fajita steak nachos and chicken flautas

Chicken Tortilla Soup

Homemade chicken broth loaded with chicken tinga, rice, zucchini and Jack cheese, topped with fresh avocado and tortilla strips.

Fajita Salad

Sizzling mesquite-grilled chicken or steak and onions served alongside a crisp blend of lettuce & shredded cabbage, pico de gallo, roasted corn, fresh avocado and queso freso.

Fajitas
Grande Fajita Trio

The ultimate combo of mesquite-grilled steak, chicken and shrimp, with sautéed vegetables.

Monterey Ranch Chicken Fajitas

Your favorite mesquite-grilled chicken smothered with melted Jack cheese, crumbled bacon & ranch dressing.

Monterey Ranch Chicken Fajitas

Your favorite mesquite-grilled chicken smothered with melted Jack cheese, crumbled bacon & ranch dressing.

Border Smart SM Chicken Fajitas

Mesquite-grilled chicken with sautéed onions and bell peppers. Served with black beans, white corn tortillas, pico de gallo and guacamole.

Fajitas for Two

CALORIES VARY BY SELECTION

Choose any two Classic Fajita styles plus double the sides including hand-pressed flour tortillas, pico de gallo, cheese, Mexican rice and choice of beans.

Grilled Shrimp Fajitas

Shrimp grilled over mesquite wood served sizzling alongside hand-pressed flour tortillas, pico de gallo, cheese, Mexican rice and choice of beans.

Grande Fajita Trio

The ultimate combo of mesquite-grilled steak, chicken and shrimp, with sautéed vegetables.

Monterey Ranch Chicken Fajitas

Your favorite mesquite-grilled chicken smothered with melted Jack cheese, crumbled bacon & ranch dressing.

Monterey Ranch Chicken Fajitas

Your favorite mesquite-grilled chicken smothered with melted Jack cheese, crumbled bacon & ranch dressing.

Border Smart SM Chicken Fajitas

Mesquite-grilled chicken with sautéed onions and bell peppers. Served with black beans, white corn tortillas, pico de gallo and guacamole.

Fajitas for Two

CALORIES VARY BY SELECTION

Choose any two Classic Fajita styles plus double the sides including hand-pressed flour tortillas, pico de gallo, cheese, Mexican rice and choice of beans.

Grilled Shrimp Fajitas

Shrimp grilled over mesquite wood served sizzling alongside hand-pressed flour tortillas, pico de gallo, cheese, Mexican rice and choice of beans.

Mesquite Grill
Bolder Border Bowls

Cilantro lime rice, black beans, pickled red onions, toasted corn, queso fresco, shredded lettuce, pico de gallo, lime crema and sliced avocado topped with mesquite-grilled chicken, steak, shrimp, or portobello.

Carne Asada

A 9 oz. marinated and seasoned mesquite-grilled steak served on a skillet with seasoned butter, sautéed vegetables and Mexican rice.

Fajita Quesadilla

Fajita chicken or steak with poblano & onion and roasted red chile tomatillo salsa. Served with fresh guacamole, sour cream and pico de gallo.

Grilled Queso Chicken

A perfectly seasoned mesquite-grilled chicken breast topped with our Signature Queso and fresh sliced avocado. Served with sautéed vegetables and cilantro lime rice.

Mexican Grilled Chicken

Mesquite-grilled chicken breast topped with pico de gallo and house-made salsa. Served with sautéed vegetables and cilantro lime rice.

Bolder Border Bowls

Cilantro lime rice, black beans, pickled red onions, toasted corn, queso fresco, shredded lettuce, pico de gallo, lime crema and sliced avocado topped with mesquite-grilled chicken, steak, shrimp, or portobello.

Carne Asada

A 9 oz. marinated and seasoned mesquite-grilled steak served on a skillet with seasoned butter, sautéed vegetables and Mexican rice.

Fajita Quesadilla

Fajita chicken or steak with poblano & onion and roasted red chile tomatillo salsa. Served with fresh guacamole, sour cream and pico de gallo.

Grilled Queso Chicken

A perfectly seasoned mesquite-grilled chicken breast topped with our Signature Queso and fresh sliced avocado. Served with sautéed vegetables and cilantro lime rice.

Mexican Grilled Chicken

Mesquite-grilled chicken breast topped with pico de gallo and house-made salsa. Served with sautéed vegetables and cilantro lime rice.

Tex Mex Faves

Dos XX beer-battered fish, creamy red chile sauce, shredded cabbage, mixed cheese and pico de gallo.

Border Queso Beef Enchiladas

Two seasoned ground beef enchiladas topped with our border queso. Served with Mexican rice and choice of beans.

Ranchiladas

A 9 oz. mesquite-grilled steak topped with ranchero sauce and melted Jack cheese, plus two hand-rolled cheese enchiladas smothered in chile con carne.

Street-Style Mini Tacos

Three mini corn tortillas with chicken or steak, Jack cheese, pico de gallo, fresh guacamole and roasted red chile tomatillo salsa.

A HUGE serving of fajita chicken or steak wrapped in a seared flour tortilla with Mexican rice, mixed cheese, black beans, caramelized onion & peppers, pico de gallo and Smoky Queso.

Southwest Chicken Tacos

Mesquite-grilled chicken, cheddar cheese, creamy red chile sauce and fried onion strings in warm, hand-pressed flour tortillas. Served with Mexican rice and choice of beans.

Dos XX beer-battered fish, creamy red chile sauce, shredded cabbage, mixed cheese and pico de gallo.

Border Queso Beef Enchiladas

Two seasoned ground beef enchiladas topped with our border queso. Served with Mexican rice and choice of beans.

Ranchiladas

A 9 oz. mesquite-grilled steak topped with ranchero sauce and melted Jack cheese, plus two hand-rolled cheese enchiladas smothered in chile con carne.

Street-Style Mini Tacos

Three mini corn tortillas with chicken or steak, Jack cheese, pico de gallo, fresh guacamole and roasted red chile tomatillo salsa.

A HUGE serving of fajita chicken or steak wrapped in a seared flour tortilla with Mexican rice, mixed cheese, black beans, caramelized onion & peppers, pico de gallo and Smoky Queso.

Southwest Chicken Tacos

Mesquite-grilled chicken, cheddar cheese, creamy red chile sauce and fried onion strings in warm, hand-pressed flour tortillas. Served with Mexican rice and choice of beans.

Combos & Meals
Pick 2 Combo

CALORIES VARY BY SELECTION

Choose any 2 items: Seasoned ground beef, chicken tinga, or Dos XX tacos Cheese, seasoned ground beef, or chicken tinga enchiladas Chicken flautas beef or chicken empanadas Chicken Tortilla Soup or house salad. Served with Mexican rice and choice of beans.

Primo Build Your Own Taco Kit

CALORIES VARY BY SELECTION

Brisket or mesquite-grilled chicken, 10 flour tortillas, onion strings, shredded cheese and sauce. Served with Mexican rice, choice of beans, a bowl of signature queso and our famous chips & salsa.

Fajita Family Meal

CALORIES VARY BY SELECTION

Mesquite-grilled chicken or steak with onions & peppers, flour tortillas, lettuce, pico de gallo, sour cream, cheese or guacamole, Mexican rice, choice of beans and chips & salsa.

Enchilada Family Meal

CALORIES VARY BY SELECTION

Ten enchiladas. Choose from cheese & onion, seasoned ground beef or chicken tinga. Served with Mexican rice, choice of beans and our famous chips & salsa.

Build Your Own Taco Kit

CALORIES VARY BY SELECTION

Seasoned ground beef or chicken tinga, 10 flour tortillas or crispy taco shells, lettuce, tomato and mixed cheese. Served with Mexican rice, choice of beans, a bowl of signature queso and our famous chips & salsa.

Pick 2 Combo

CALORIES VARY BY SELECTION

Choose any 2 items: Seasoned ground beef, chicken tinga, or Dos XX tacos Cheese, seasoned ground beef, or chicken tinga enchiladas Chicken flautas beef or chicken empanadas Chicken Tortilla Soup or house salad. Served with Mexican rice and choice of beans.

Primo Build Your Own Taco Kit

CALORIES VARY BY SELECTION

Brisket or mesquite-grilled chicken, 10 flour tortillas, onion strings, shredded cheese and sauce. Served with Mexican rice, choice of beans, a bowl of signature queso and our famous chips & salsa.

Fajita Family Meal

CALORIES VARY BY SELECTION

Mesquite-grilled chicken or steak with onions & peppers, flour tortillas, lettuce, pico de gallo, sour cream, cheese or guacamole, Mexican rice, choice of beans and chips & salsa.

Enchilada Family Meal

CALORIES VARY BY SELECTION

Ten enchiladas. Choose from cheese & onion, seasoned ground beef or chicken tinga. Served with Mexican rice, choice of beans and our famous chips & salsa.

Build Your Own Taco Kit

CALORIES VARY BY SELECTION

Seasoned ground beef or chicken tinga, 10 flour tortillas or crispy taco shells, lettuce, tomato and mixed cheese. Served with Mexican rice, choice of beans, a bowl of signature queso and our famous chips & salsa.

Lunch
Border’s Best Lunch Fajitas

A lunch-size portion of mesquite-grilled chicken or steak brought sizzling to your table. Served with warm flour tortillas, pico de gallo, cheese, Mexican rice and refried beans. Sour cream and guacamole are available upon request.

Quesadilla Combo

A lunch-size chicken, steak or brisket quesadilla served with pico de gallo, sour cream and guacamole, plus a cup of chicken tortilla soup or house salad.

Create Your Own Lunch Combo

CALORIES VARY BY SELECTION

Choose any 2 items: Seasoned ground beef, chicken tinga, or Dos XX tacos Cheese, seasoned ground beef, or chicken tinga enchiladas or Chicken Tortilla Soup or house salad.

Bolder Border Bowls

Cilantro lime rice, black beans, pickled red onions, toasted corn, queso fresco, shredded lettuce, pico de gallo, lime crema and sliced avocado topped with your choice of protein. Choose from mesquite-grilled chicken, portobello, shrimp or steak, brushed with lime-cilantro chimichurri.

Border’s Best Lunch Fajitas

A lunch-size portion of mesquite-grilled chicken or steak brought sizzling to your table. Served with warm flour tortillas, pico de gallo, cheese, Mexican rice and refried beans. Sour cream and guacamole are available upon request.

Quesadilla Combo

A lunch-size chicken, steak or brisket quesadilla served with pico de gallo, sour cream and guacamole, plus a cup of chicken tortilla soup or house salad.

Create Your Own Lunch Combo

CALORIES VARY BY SELECTION

Choose any 2 items: Seasoned ground beef, chicken tinga, or Dos XX tacos Cheese, seasoned ground beef, or chicken tinga enchiladas or Chicken Tortilla Soup or house salad.

Bolder Border Bowls

Cilantro lime rice, black beans, pickled red onions, toasted corn, queso fresco, shredded lettuce, pico de gallo, lime crema and sliced avocado topped with your choice of protein. Choose from mesquite-grilled chicken, portobello, shrimp or steak, brushed with lime-cilantro chimichurri.


Beverages Not Included

Nutritional Information

Golden Corral strives to provide guests with complete and accurate nutritional information on their food items. A complete nutritional guide can be found online at the Golden Corral website. Guests with food allergies or those with restricted diets should speak with a restaurant manager before dining to ensure there are no issues.

Gift Cards

Golden Corral gift cards are a great way to show appreciation. Give them to co-workers, friends, or the mailman. You can purchase traditional gift cards at your local Golden Corral location or you can go online and have them sent via postal service.

Good as Gold Club

Golden Corral offers regular patrons the option to join their Good as Gold Club. A members-only club that offers members special gifts on their birthday, announcements on new and seasonal menu items, and the latest Golden Corral news.

Golden Corral’s Military Appreciation Night

Through the help & generosity of food and equipment sponsors, Golden Corral hosts a Military Appreciation Night ‘Free’ Thank You Dinner for military men & women. The event is held yearly, usually in November. Through this program, Golden Corral has served over 4.4 million thank-you meals.

Camp Corral

Camp Corral is a free summer camp for kids of wounded, disabled, or fallen military service members. For one week, kids get to be kids while enjoying great fun and adventures outdoors. The camp also helps kids build long-lasting friendships and memories.

Careers at Golden Corral

Golden Corral is a great place to work for those with a taste for success. Golden Corral offers great career opportunities locally, in management, or at their corporate support center. Be sure to visit the official website to learn about the Golden Corral culture and current openings.

Operating Partner Program

Golden Corral believes in its team members. For those ambitious operating partners, there is the possibility of becoming a Golden Corral franchisee in 3 years. With a proven concept and well-known brand, you can become a successful owner of a Golden Corral franchise. Check the website for full details and offer.

History of Golden Corral

The first restaurant, called the Golden Corral Family Steak House, opened on January 3, 1973, in Fayetteville, North Carolina and was the brainchild of James Maynard & William F. Carl. Through the constant innovation of the menu items and interior layout and design, there are 500 locations in 41 states and Golden Corral is known as the #1 buffet & grill. Today, Golden Corral is headquartered in Raleigh, NC. You can follow and connect with Golden Corral through several social media platforms.

To view more information about Golden Corral, visit their official website.

Last Updated: March 22, 2018 5:41 pm


Christine Wendland makes Bordentown home at HoopHouse

Bordentown got a welcome addition to the restaurant scene late last summer when Christine Wendland, the owner, baker and chef behind the HoopHouse stand at the weekly farmers market, opened her first brick-and-mortar restaurant in the city.

Wendland’s HoopHouse Bakery and Café is open five days a week for breakfast, lunch and dinner. It features the sourdough bread and pastries she was known for at the farmers market, as well as a variety of breakfast classics, soups and salads, hearty sandwiches, and comfort-food entrees, all made by a classically trained chef who has also won an episode of Chopped.

Wendland grew up in Barnegat. After high school she went to Florida Atlantic University to study zoology, with the intention of becoming a field research biologist.

After she got her degree, she stayed down south, working as a veterinary technician in Broward County, Florida. Six years later she returned to the Jersey shore, where she worked at the Jenkinson’s Aquarium in Point Pleasant Beach and, later, Garden State Veterinary Specialists in Tinton Falls.

But she had always had a love for cooking and baking, and says 12 years working with animals had taken a toll physically and emotionally. When she started considering a career change, her husband, Sean, suggested she start taking culinary classes at Burlington County College (now Rowan College at Burlington County).

She took to it immediately. So well, in fact, that one of her chef instructors took her aside one day and told her that she already had all the skills she could learn in his class. He suggested she consider going to the Culinary Institute of America, in Hyde Park, New York, to get top-notch training.

She researched the school’s programs and decided to go for it. “It was the scariest commitment,” she says. “My husband and I sat down and looked at everything and our thought was, it’s two years of investment in the rest of our lives. It would give us a whole different future. We decided it was worth it.”

The commitment included living away from her family during the week. On weekends she lived at home in Browns Mills, still working at the veterinary hospital.

After two years of study and training, she had her associates degree in culinary arts, and began working in professional kitchens. She cooked in the kitchens of the White Dog Café, in Philadelphia, as well as Black Eyed Susan’s Café, on Long Beach Island.

A new opportunity closer to home presented itself in 2014. For years, Wendland had been a member of the community-supported agriculture program at Fernbrook Farms, in Chesterfield, for years. After graduating from CIA, she had joined the farm’s work share program to connect on a deeper level with the ingredients she was cooking with.

Hoop House owner Christine Wendland during her “Chopped” appearance.

Around that time she got to know Larry and Susie Kuser, owners of the farm and the Inn at Fernbrook Farms, a popular wedding venue. After they learned about her culinary training, they asked her to develop some food products for the CSA farm shop and to give cooking demonstrations.

“That evolved to a point where it felt like a good fit for me,” Wendland says. “I was very comfortable and they asked me to come on full time.”

She was executive chef at the farm from 2014 to 2018. Each year from April to October, she worked with couples to plan the menus for their weddings, everything from cocktail hour hors d’oeuvres to the cake.

“It couldn’t have been a better situation for a chef, to get to work with fresh, seasonal ingredients,” she says. “At the beginning of the year I would coordinate with the farmers in terms of what crops they were growing. Every time we did a menu, I would encourage couples to take advantage of what we grew on the farm. Most people who were getting married there had a sense of the seasonality of a farm, and wanted to feature that as part of their wedding day.”

In 2017, Wendland embarked on an adventure of a different sort when she appeared on an episode of Chopped, the popular Food Network Show starring Ted Allen. The theme of the episode was “Bangin’ Backyard Cookout.”

Wendland and three other chefs competed to make the best three-course meal, with their dishes being judged against one another by a panel of expert judges. The winner of each episode gets a $10,000 prize.

She says the experience was amazing and intense. Filming begins in New York City at 6:30 a.m. and competitors who reach the final stage of the contest can be on set for 20 hours. Which means Wendland herself did have a very long day — in the end she outlasted the other three chefs to win the competition and take home the ten grand.

“It’s an incredible experience. There’s great camaraderie among the chefs, everyone is so phenomenal, the staff, the judges, everyone. A lot of people think the show is fake, too, which drives me crazy,” she says. “I’m telling you it’s not fake. There is no staging in that show whatsoever. What you see on screen is what really happens.”

A hallmark of the show is that the competitors are often asked to create tasty dishes out of odd and mismatched ingredients. Wendland’s episode featured mandatory ingredients like hamburger-wrapped hot dogs and fruit salad in a watermelon bowl.

She spent the weeks prior to her appearance preparing to deal with such surprises. Prep included asking her husband or friends to buy her baskets full of mystery ingredients for her to experiment with. The planning helped her not only to cope with the format of the show but also to help her with time management.

“I have a good 20 or so recipes that I know I can make work with various ingredients. Time management is where people fail all the time on the show, but if you manage your time and you’re well prepared with go-to recipes, you can do well.”

Wendland also did some side catering jobs while she worked at the Inn at Fernbrook Farms, especially in the off season, and after the 2018 wedding season ended, she decided to strike out on her own as a private caterer. She named her business HoopHouse, in part to convey her commitment to local, seasonal ingredients. A hoop house is a kind of greenhouse commonly used on farms to plant crops especially when the weather is not ideal for growing.

The following spring, she opened up a stand at the weekly farmers markets in Bordentown and Mount Holly. Featured items included granola mixes, granola bars, cinnamon rolls and other pastries, and sourdough bread.

She also began teaching culinary classes at Rowan’s Burlington County campus, where she was able to use the kitchen facility as a commissary for her market and catering business.

Going into 2020, Wendland was content. The markets and catering work were sustaining the business, and she was ready to expand to the markets in Marlton and Barnegat. She says life at home with Sean and their children, Colette and Benjamin, was great. She was even teaching cooking classes at mall store Sur La Table, and having fun doing it.

“Everything was going really well, and we had really big plans. I was in a really comfortable place,” she says. “Then the whole world went upside down and we had to scramble.”

Covid-19, of course, changed everything. The college shut down due to the pandemic, which took away her commissary kitchen. She tried out some other kitchen spaces, but none of them suited her needs.

It was then that she first had the idea to open the café, not because she wanted to, but because she needed to. Though she hadn’t planned on opening one, she had plenty of customers who had told her that she should. And a restaurant of her own would mean a kitchen of her own, where she could prepare food for catering and the markets.

“When I just had the market stands, everyone kept asking me, ‘When are you opening a restaurant?’ People had been asking me to come to Bordentown for years. So I contacted some Bordentown locals and I said, ‘Find me a space,’ and that’s how we ended up at the old deli. Just kind of fell into it.”

She opened HoopHouse Bakery and Café in August at 353 Farnsworth Avenue, in the former Bordentown Deli location. At first, the café was open for breakfast and lunch only, and all food was to go. The theme of the menu was “urban rustic cuisine.”

Wendland was known for her sourdough bread at the Bordentown Farmers Market—it’s a staple at Hoop House, too.

Breakfast items included chicken and waffles ($12), featuring a sourdough scallion waffle and buttermilk-brined boneless thigh, and the Jersey Classic ($8) of pork roll, egg and cheese on sourdough toast.

Lunch items included The Gambino ($17), a steak and provolone sandwich with griddled onions and tomato jam, and Christine Poutine ($10), a plate of hand-cut fries with smoky gravy, greens and mozzarella. All of those items are still on the menu today.

In 2021, Wendland has expanded the business to offer dinner Thursday through Saturday. Breakfast is served all day, and lunch from 11 a.m. to closing.

The dinner menu features entrees like butter chicken ($20), port-braised short rib ($20) and Thai vegetable curry ($22). Wendland says she has used customer feedback to fine-tune the menu to where it is today.

She also features regularly changing specials that take inspiration from whatever is fresh and available. Recent specials include shrimp etouffee, tacos with ropa vieja and beans and rice, and mussels with monkfish.

“I don’t put anything on the menu that I wouldn’t want to eat,” she says of her chef’s philosophy. “Because of my classical French training, there’s a lot of classical French stuff on there, but it’s French country comfort food. It’s approachable food that’s also done very well.”

Wendland estimates that 80 percent of her business is still curbside take-out and delivery, but she does now have socially distanced seating available in the café, and she has some customers that she sees on a regular basis.

“I think as the weather gets nicer and the vaccine gets in more in peoples’ arms, people will feel more comfortable (dining in),” she says. “We have an airy, open, comfortable space so people don’t have to feel cramped. Our best business is actually Sunday brunches. People come here to relax, have the sun beat in the window and have some eggs benedict.”

Wendland says that even with the café’s success, HoopHouse will again feature at the Bordentown, Mount Holly, Marlton and Barnegat farmers markets again this year.

“It’s fun,” she says. “It’s stressful fun but it’s great, and it’s the culmination of everything I’ve worked for. The goal I think of every chef is to have their own place. I just picked a really interesting time to start. But the community has been really been great and supportive and I’m grateful for that.”


The Market Restaurant & the South Carolina Farmers Market

Here’s a fun way to spend a couple hours and enjoy a tasty breakfast or lunch while you’re at it. The Market Restaurant is located on the SC State Farmers Market grounds in West Columbia. It’s locally owned and operated, and it offers a breakfast menu of traditional fare (eggs, meats, combination platters, omelets, biscuits, pancakes and french toast) and a lunch menu that features light and hearty sandwiches, salads and plates (watermelon basil feta salad, tomato & cucumber salad, meat & 3, collard slaw, burgers, chicken salad… to name a few!) It’s made fresh daily.

They recognize the difference that fresh and local South Carolina products make in the taste of their food, and are dedicated to providing customers with only the freshest products & produce right there from the Farmers Market. Providers include Monitel Produce, Senn Brothers, Severt & Sons, Rawls Collards and Ernest & Ann’s.

Fried Carolina Butterfly Shrimp and Fresh SC Green Beans

After a delicious lunch (and I highly recommend the Carolina wild caught shrimp), head back to the open air sheds where you can purchase as little or as much fresh produce as you desire. I have gotten in the habit of going there every few weeks and buying a box of goodies which I share with my office-mates. Right now we are knee deep in fresh juicy South Carolina peaches, tomatoes, cucumbers and watermelon!

322 Little Brooke Lane • West Columbia, SC

Open Monday – Saturday: 7 am to 2:30 pm

Don’t forget the visit the sheds behind The Market Restaurant! Open daily!


SUBSCRIBE NOW Daily News

OSWEGO COUNTY, N.Y. (WSYR-TV) — The Greater Oswego-Fulton Chamber of Commerce (GOFCC) is kicking off its third annual Oswego County Restaurant Week on May 2.

The week-long program is designed to drive business into Oswego County restaurants and give guests ways to sample the local cuisine at discounted prices.

Participating restaurants will offer a three-course dinner with a glass of Colloca wine for $30 and/or a lunch or take out special.

Oswego County Restaurant Week runs from May 2 to May 8.

Learn more about participating in the event as a diner, sponsor, or restaurant by clicking here.

Participating Restaurants as of April 21:

  • Blue Moon Grill (122 Cayuga St., Fulton)
  • Brandon’s Pub + Grille (559 Main St., Fair Haven)
  • Canale’s Restaurant (156 W. Utica St., Oswego)
  • GJP Italian Eatery ( 140 State Route 104, Oswego)
  • GS Steamers Bar & Grill (71 E. First St., Oswego)
  • Kristen’s Kitchen ( 2150 State Route 48, Fulton)
  • La Parilla ( 156 West 2nd St, Oswego)
  • LD’s on the River ( 4838 Jefferson St, Pulaski)
  • Mill House Market ( 3790 NY Route 13, Pulaski)
  • ​Press Box (29 E. First St., Oswego)
  • Port City Cafe & Bakery ( 209 West 1st St, Oswego)
  • Rainbow Shores ( 186 Rainbow Shore, Pulaski)
  • Stefano’s Pizzeria & Restaurant (3273 Main St., Mexico & 3852 NY 13, Pulaski)
  • ​Strigo Vineyards ( 9727 Plainville, Baldwinsville)
  • Southern Fare ( 189 West 1st St, Suite #1)
  • The Mix ( 104 West Bridge St, Oswego)
  • The Red Sun Fire Roasting Co ( 207 West 1st St, Oswego)
  • Vona’s Restaurant (9 Willow St., Oswego)

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Reservations Bookings can be made up to 30 days in advance and not within 24 hours of the next available reservation date.

Reservations are made on a first-come, first-served basis. If a day is unavailable, this means all reservation slots have been filled for that day.

You will receive two texts to the phone number you provide: one confirmation text immediately after booking the reservation, and another prior to your reservation. If your reservation is at or after 2pm, you will receive a text reminder at 10am the day of the reservation. Otherwise, you will receive a text reminder at 10am the day prior to your reservation.

Don’t have a reservation? No problem! We continue to take walkups everyday and guests are seated as soon as tables are available.

Check in at the host stand 10 minutes before your reservation time. We will hold your table for up to 15 minutes past your scheduled reservation time.

Reservations may be booked for parties no larger than 6. Increasing your party size after booking your reservation may result in cancellation of the reservation or additional wait time. If you need to decrease your party size for any reason, you can contact our guest services team at [email protected]

High chairs, boosters, and infant carriers will be included in reservation head count. Please include any needed to your total reservation number.

If you have entered the wrong phone number please reach out to the guest services team.

To cancel your reservation, please reply “REMOVE” to your confirmation text. You will then receive another text confirming this cancellation.