TTC
Some restaurants open with a big bang and get lots of attention and talk. Others kind of build. A few weeks ago I first heard of Terry's Turf Club, which has been open on Eastern Avenue since January. I saw an obscure blog reference, called Terry, thought it sounded cool, went for dinner that night, and fell in love with it. Within a week, I'd had a number of conversations like this: "Hey, I found a new place down on Eastern Avenue I think you'd like," I said to a friend. "Oh, Terry's Turf Club?" she said. Then, even more amazing: " Hey, I found a new place I think you'd like," to a neighbor. "Oh, Terry's Turf Club?" he said. Turns out he's Terry's doctor. . . .
I felt like I was the only person who didn't know. I worried about reviewing it--not only did it seem possible to ruin it, since it's so small and personal, but I don't know if it would be as fun to go because you read about it than just finding it. Of course, I did anyway.
http://news.enquirer.com/apps/pbcs.dll/article?AID=/AB/20071213/ENT01/712140321/
Try it, it's fun. Terry says he's going to expand and build an outdoor patio for the summer.
I think he should change the name, though, to The Harriet Beecher Stowe Republican Club. He's already got the neon sign.
posted by Polly Campbell at 11:13 AM
2 Comments:
at 10:40 AM 
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at 9:50 AM 
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Post a Comment*I had heard about Terry's through the same whispers and finally mounted an expedition with a few friends.
I read about poor service in the reader reviews, but experienced anything but. The bartender was friendly, helpful, and prompt.
The liquor cabinet is small, but carefully-selected. Excellent choices.
The burger is borderline Kansas City-style, but a bit thicker in the middle. I prefer my burgers medium. I wasn't offered a choice when ordering and it's served well-done. I had the same burger with red wine reduction and mushrooms. It was a damn good burger, but perhaps all the hype set my expectations too high.
The fries have to be improved. They're fresh cut, but limp as rope. A minute or two in salt before frying would leach out some of the water and result in crispy fries.
It's about the atmosphere at Terry's, and the buzz. I was impressed with the cook cleaning his station like one would at a three-star restaurant, reaching beneath counters, moving things from shelves to clean beneath them.
I think they've got something started and the food will be fine tuned with time.
Well the word is out, *$&#%! you Polly, you have ruined it, it was swamped last night, I just hope it settles down so I can have my bar back, we have been enjoying TTC for months and even threw a bday party there. We love the burgers and I keep telling Terry he needs to serve them with a roll of towels they are so juicy. The Salty Dogs rock and catch the place later at night when he is experimenting on the grill. Yea I agree, the fries need to be cut smaller or fried longer and I am trying to get him to stock Frisches Tarter sauce to dip em in. If we want our seat back at the bar guess we will just have to get their eariler or later till the crowds clear out.
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