The menu at Skoob's Village Grille names a lot of the usual suspects, but there's enough distinctive details to pick dishes out of a lineup.
The restaurant, which opened in July at 50 Central Ave., Lancaster, has a bar on one side of the former Orioles Nest No. 120.
But there's more going on with the food offerings than a standard tavern menu.
Skoob's offers fresh-cut fries in numerous contexts, including as a standard sandwich side. Besides loaded (bacon and cheese, $7.99) and poutine (cheddar curds, more cheese, gravy, $8.99), there's pork belly disco fries (photograph at top, $10.99).
In New Jersey, disco fries are fries with cheese and gravy. At Skoob's, they're a zippier number, livened up with malt vinegar dressing, pickled banana pepper rings, and little bits of fried belly that crunch like pork croutons.
The lineup of distinctive sides continue with the Skooby Cracked Corn ($8.99). Corn kernels in a sweet butter sauce also carry a lick of spicy jalapeño heat, plus salty smoke from bacon. Covered in mozzarella and broiled, it comes with tortilla chips for scooping.
A mushroom casserole ($7.99) offered lots of canned mushrooms in a garlicky sauce under a blanket of broiled Swiss cheese, served with a sort of sub roll garlic bread.
Chicken tenders come in standard sauces plus Carolina gold, and Skooby lovin', which our server described as extremely hot. Char-B-Q isn't an option I've often seen for chicken tenders, so I asked for it with Skoob's hand-dipped tenders.
Turns out the crumbs char up well for a toasty finish to these fat poultry planks.
A chipotle burger ($11.99), with one of Skoob's hefty 10-ounce patties, turned up cooked accurately, still pink inside. It was topped with sliced avocado, pepperjack cheese, plus lettuce, red onion and tomato.
The advertised smoky-spicy chipotle mayonnaise was missing, so I asked for it, and was glad I did, as it made a fine fry dip.
A pot roast sandwich ($9.49), served up on white toast, offered a decent amount of tender braised beef pointed up with horseradish mayonnaise.
Here's the menu:
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