Dining: Freddie's Place

Freddie's builds fast reputation for good food

By Dale Rice
American-Statesman Restaurant Critic
Web posted: April 27, 2005

Photo by Shelley Wood for AA-S The grilled portobello sandwich layers a marinated mushroom cap, grilled onions, red peppers, olive salad, spring mix and bleu and Swiss cheeses. Freddie's Place. 1703 S. First St., 445-9197. Rating: Forks up. Price: Cheap.

I could have sworn it was First Thursday.

But it was actually second Tuesday at Freddie's Place, the new South First Street restaurant that is packing them in with live music and a popular happy hour.

While the patio under the trees was hopping, it was quiet inside the restaurant, with only a couple of booths occupied on this warm spring night. Before long, though, as word of Freddie's spreads, the restaurant will be as packed as the patio.

The chicken fried steak ($8.99) produced a tender piece of beef that had been hand-breaded and deep-fried to create a golden, crisp crust. Covered with cream gravy, it was served with a small salad and garlic mashed potatoes.

The chicken chez Freddie ($8.99) brought together a multitude of toppings over a boneless chicken breast: olive salad (the type that usually goes on muffulettas), sauteed mushrooms, cheese and sliced tomatoes. It was accompanied by an old-fashioned green bean casserole, one of four choices of sides with the entrees.

The nachos ($4.99) were virtually a meal unto themselves. All the nacho toppings -- beans, cheese, diced tomatoes, black olives, jalapeņos, guacamole and sour cream -- arrived piping hot on a platter with the chips on the side, turning the nachos into more of a dip than a traditional dish.

The half-pound Velveeta burger ($4.99), paired with onion rings ($2.99), turned out to be one of the better burger meals around town. The burger was thick and moist and the homemade onion rings were crisp and appealing.

Now I know what those other drivers knew: Freddie's has food worth circling for.