Oh, turkey's big day is here, but we like to find joints where we can eat turkey all year if we want.
Here is a little gem we stumbled upon: The Gobbler at the classic Adam’s Rib Restaurant in Snyder.
Intrigued we wanted to find out exactly what The Gobbler is (besides the hilarity of saying it) and found ourselves amazed and laughing at the same time.
A little history about the Adam’s Rib, which opened in 1968. Owner Patti Macaluso tells us the place was designed by a man named Dick Lewis who aimed for a look similar to the now defunct Adam’s Rib in London. (We had hoped after a scene from the Spencer Tracy/Katharine Hepburn classic 1949 film of the same name, but alas think dark walls, wood and leather.)
The owner gave Macaluso, a longtime waitress, the first chance to buy the restaurant when he retired. She has owned Adam's Rib for five years now and bemoans the heavy wood/leather chairs in the dining room. (We kinda like them.)
The Gobbler is a carryover from the original Adam’s Rib.
“The Gobbler was one of the dishes customers wouldn’t leave behind,” Macaluso said. “We have snowbirds get off the plane and come straight here from the airport for The Gobbler.”
“I don’t think anyone under 70 orders The Gobbler,” chimed in Phil Grey, Macaluso’s brother who is a co-owner and one of the guys who makes The Gobbler.
He adds that the calorie count is quite high. But we don’t care.
What is it?
“We only serve it at lunch, but will make it for dinner sometimes. But it’s very time consuming,” he noted begrudgingly.
Yes, but what is it?
We expected a cranberry/stuffing concoction and were surprised when Grey took us through the steps.
“First we take a piece of sourdough bread and toast it. Then we layer chunky blue cheese dressing on it,” he said.
Whoa. Did not see that coming.
“Then we top it with roasted turkey breast, sautéed mushrooms, sliced tomato and our Welsh rarebit cheddar cheese sauce made with beer,” he said.
Could there be more?
Yes. Grey tops the entire “structure” with crumbled potato chips and shake of paprika. (Love the old-school touch.) It’s then baked.
“It’s gotta weigh about a pound,” he noted. “We made it a little ‘thinner.’ The original used to be about a pound and a half. We also don’t add extra crumbled blue cheese. It was too much,” he said.
We would have to agree.
We commented that The Gobbler sounded like a riff on the legendary Hot Brown sandwich of Louisville’s famous Brown Hotel.
“I did see Bobby Flay make that on a show about the Kentucky Derby,” Grey noted. Hmmm.
We can report The Gobbler is delicious with just the right tang from the blue cheese and Welsh rarebit sauce. Mushrooms give it an even more savory flavor. (We are thinking we could re-create this in our own kitchen with leftover turkey.)
In the meantime, if you get a hankering for turkey during the rest of the year, you can visit Adam’s Rib for lunch and order The Gobbler ($11), available from 11:30 a.m. to 3 p.m. Wednesday through Friday. Or beg some night if you are there for dinner, they might be persuaded to make it for you.
Adam’s Rib is located at 4515 Main St., Snyder (839-3846). Open Monday through Saturday 4 to 10 p.m.; lunch is served from 11:30 a.m. to 3 p.m. Wednesday through Friday.