The Frog Leg Inn Experience

Sometimes the memories are all just a purple haze …

I’ve mentioned the Frog Leg Inn in Erie more than once, describing it as our favorite restaurant in Monroe County. Now that chef/owner Tad Cousino is commenting in this blog, you may think I’m simply biased towards them.

This couldn’t be further from the truth. The fact is, the Frog Leg Inn became our favorite months before the Chef and I met and became friends a couple years ago.

Our first visit to the Frog Leg Inn was the result of a gift card someone had given us for our wedding in October of 2004. During that visit, service from our server, Sherry, was almost non-existant. Mary says that, since we were basically on our honeymoon, she really didn’t notice. But having worked in foodservice before, I noticed. However, Sherry had a good reason. I realized there was one woman at a nearby table who was, quite literally, demanding all of Sherry’s attention. And I mean, all of it! I felt sorry for Sherry for what she was having to tolerate. She’d get to us when the woman gave her a breather, but as soon as she’d do something for us, that woman would call her right back over.

We lodged no complaints. Mary hadn’t realized what was going on, and at a couple of instances I’d actually felt like defending Sherry against the woman at the next table.

The kicker came when Sherry delivered our bill. One little act of hers endeared the Frog Leg Inn to us forever.

What did she do? She brought us a piece of creme brulée in a to-go box, profusely apologizing for not giving us her best-possible service.

I hadn’t complained, Mary hadn’t complained, the food was excellent, we had been left alone which was fine for a honeymooning couple … but Sherry felt guilty anyway.

It was at that moment the Frog Leg Inn became our favorite restaurant in Monroe County, and one of our all-around faves of every restaurant we’ve been to, even across the country. Sure, it helps that we’re good friends with the gang there now. But it would still be our favorite even if those relationships hadn’t developed.

Last night’s dinner was a good example. Tad had called me at work first thing Friday morning to chat and during that chat I’d told him we might visit last night. Since neither Mary or I felt like cooking yesterday, we headed over there. As we’d eaten a late breakfast/almost lunch at Blaze’s, then had those massive pumpkin muffins with cream cheese frosting from the Sofo Foods store, we decided it would be dinner only, no appetizer or dessert.

As always, Catherine, Tad’s wife, and the Frog Leg Inn’s co-owner and resident hostess, accosted us with hugs, saying hello almost before we got in the door. Hailing from France, she’s the sweetest gal … ummm, at least most of the time! Yeah, she and I give each other a hard time on purpose, and on occasion she’ll turn away from me and, in that liquid French accent and intentional sassiness that smacks of a female Inspector Clouseau, say, “I am no longer talking to you, I am only talking to her!”

Catherine showed us to our table. We’re now figuring the thing is actually our table. It was where we were seated for our first visit, and even though I’m not sure the staff realizes this, they’ve seated us there almost every visit since. On our way there, Julie said hello, the same Julie the Blade review called “spectactularly competent”. I gave her a quick rub on the shoulder and kept going.

Ok, that was a mistake.

Some time after we sat down, I received a nasty swat on the shoulder. With Mary sitting across from me, who could have done that and why, but Cathe … It was Sherry who had swatted me! Why?? “You hugged Julie when you came in, but not me!” Pointing at Mary, she continued, “I’m only talking to her now …” Ok, obviously Sherry and Catherine have been working together for far too long …

That’s an interesting point. In earlier employment in the Toledo area, Sherry was Catherine’s supervisor. That that working relationship is now reversed is hard evidence of how much these two women care about what they do. After a good laugh it my expense, I did get a hug from Sherry before she left to take care of other guests.

As always, the food was amazing. The bread is fresh, baked in a stack oven in the kitchen and served with real butter. The salad seems simple enough but I’ve seen Sous Chef Jenelle make it and it’s actually not so simple. The onions are sliced almost paper thin, cherry tomatoes make it festive, the rye and other croutons add an interesting flavor, and Tad’s house dressing sets the whole thing off just right.

Mary ordered the Farmer’s Chicken, which is her favorite dish. Pasta and chicken with vegetables in a great sauce, rarely can she eat the whole serving. She explained that on an earlier visit the sauce was a bit on the thin side but last night it was just right, the whole dish excellent, very nicely made. And for the first time, I ordered the Canadian Lake Erie Walleye. Fried in a super-thin layer of beer batter, the fish was flaky, moist, light and tender, downright succulent. This was served with a baked potato and a side of one of my favorite dishes, Tad’s sweet-and-sour cabbage (sort of a modified cole slaw but so much better), which I could probably eat by the pound.

Tad came by with a cup of coffee and pulled up a chair to chat. He had a rough draft of a new wine list, which includes things like “Second Mortgage Wines”. While far from being that expensive, it’s a fun title for a category of special wines that are actually quite affordable for special occasions. There are some great wines on the new wine list, and I think when it finally comes out it’ll be well received.

One thing for readers of this blog: I’m working on trying to get people such as Tad to email me recipes to include in blog entries. Chef Tad is the kind of person who would do such a thing.

I do have to say that, while we know most everyone there, we somehow missed getting the name of our server. She was simply wonderful … which also means she doesn’t quite know me yet … 😉

The first thing I did on the way out was to hug Sherry, but not Julie. I’m not so sure Julie noticed … We also had a chat with long-time Sous Chef Jeremy who claims that, in his ten-or-so years at the Frog Leg Inn, he’s quit more times than he’s been fired! He asked how the food was and I told him how much I enjoyed the walleye. He asked what Mary’d had, and when we told him it was the Farmer’s Chicken, he told us our servings had been prepared by Catherine’s son, Cedric, who’s apparently becoming quite the Sous Chef himself.

With five stars from the Toledo Blade, you may think a place like the Frog Leg Inn would be pretentious, the staff arrogant and egotistical, knowing what they’ve achieved. Nothing could be further from the truth. These are good folks who seriously enjoy doing what they do. They enjoy dealing with people, and it shows.

While Chef Tad was chatting with us, a woman at the next table spilled wine all over everything, including her husband. How many Executive Chefs would help clean up such a mess? Tad did. I’m not so sure others would.

We love the folks at the Frog Leg Inn. Regardless of how much my shoulder still aches today, we really do.

Amazing food, combined with wonderful service. That’s what makes a truly great restaurant. The Frog Leg Inn in Erie is most definitely that.