3.5 of 5 DeliciScore™ (Good) Awarded to The LODGE Sports Grille for their Prime Rib Dip Sandwich in Mill Creek, WA on this 10th day of December, 2016 - Brian eats and reviews a mid-grade, oniony delight.

Introduction

My friend Brian from Guemes eats a French dip now and again. Today was one of those special days and he was nice enough to share his experience with me via Facebook Messenger.  He included pictures and all.

Review

Brian's review follows.  Here is an embellished version of his tasting notes and score for your information:

• Fry temperature bad. He reported that is sweet potato fries, which he often gets and I believe must prefer over normal French fries, came out luke (temperature, not Skywalker, inbred!).
• Bread good.  He reported that the bread was good and toasted lightly.
• Meat quantity bad.  There was a reported lack of meat.  And I quote, "Not enough meat."
• Jus good but lacking in portion.  He gave me feedback suggesting that the jus was good and "reasonably tasty".  He told me that he was forced to ration jus, which he said was, "Not good."
• Onions a disappointment.  The sandwich contained "sauteed onions", which he reported as "merely cooked" and not carmelized, which I could understand how this might upset him.
• A 3.5 of 5 overall.  Not bad!  In all, he scored the sandwich a 3.5 of 5, which isn't too bad.  Good for you, Brian.  Keep on dipping!

Photography

Here are Brian's photographic pictures with my captions added for your entertainment pleasure:

Here we see the LODGE menu.  Not sure why they need to capitalize all letters in LODGE.  Perhaps they are yelling?  You will also note that Brian has a very prolific phone-shadow in his photo which is not preferred for a news organization as fine as French Dip Reviews.  

The plated unit with what is apparently a side of ranch and ketchup.  Indulging in sauces, I see.  Dark jus.  Good portion on the sandwich.

Looks like tasty provolone cheese and visible (lightly toasted) buttered bread.  The bread crust is shiny, which is nice effect.  One time I shaved using the reflection in bread.

Yes, these sauteed onions are indeed fairly al dente rather than very far gone.  The don't NEED to be caremelized but of course caramelization adds a lot of delicious flavor.  Brian also made a comment about the meat being well and not rare at all, which was a disapointment.

We can tell at this point that we are devoid of meat, which is a major buzzkill.

This is Brian's demonstration of the lack of cooking on the onions.  We can also tell that his jus-tank is quite low for as much sandwich he had left, which must have been a quite sad and lonely feeling.

Bon Appetito!