They really missed an opportunity when they remodeled this space into a Sonny’s. I use the word “remodeled” loosely, because there really is no decor. I’ve been in warehouses with more ambiance. Perhaps that accounts for it being largely uninhabited on a Friday at lunch hour.
That lack of customers didn’t translate into attentive service, though. It was largely missing as well. I even went searching for our server at one point, and short of going into the kitchen did my best to locate anyone on duty.
The cheese curd appetizer was not recognizable as cheese curds, but it was okay, more like conventional cheese battered and deep-fried. Certainly there was no hint of the dry rub coating, but had it been described differently I would have been perfectly happy with it.
The BBQ food is pretty much Sonny’s standard, which is to say average barbecue with a good assortment of sauces. I had the three-meat combo and was surprised that I found the chicken tenders the best item, of all things. The St. Louis ribs could definitely not be accused of falling off the bone, and were definitely not worth the upcharge. Sonny’s baked beans are good, though, as is the coleslaw slaw.
