I do my best to give places a chance to fix problems and make improvements, especially when a restaurant is going through growing pains with new management and a new chef. I have known Bob for over three decades, so when he took over at Crossroads BBQ / Bubba Diego's in June, I went in for an early taste, gave him my feedback, and waited for his new chef Kelly to revamp the menu.
The improvements have been amazing (and yes, I am as harsh of a critic towards my friends as I am towards strangers, just ask Bob about the pie crust I would not eat because it was undercooked). Kelly has Southern roots, and it shows with her light and deft hand at everything from the marvelous fried catfish sandwich to her crab cakes, served here with a side of black beans and collard greens. Both the sides were classic versions done old school style and the crab cakes were full of crab, not filler, nicely livened up with some chopped red peppers and onions.
When some of my friends see chicken fried steak on the menu, they begin to salivate, but it is not high on my list of favorites, so when Robin insisted that I taste this dish I was shocked at how much I liked it! The chicken fried steak is double battered with a second coating of panko to give it a lighter crisp texture, and the steak is not overdone. The haricots verts and sausage gravy elevated this dish beyond diner food to fine dining in disguise.
Will wanted to try all three kinds of ribs (Baby back, Kansas style, and Beef) so he got a sampler with both sweet and hot BBQ sauce on the side. Since Will is a Cordon Bleu graduate, his pronouncement that the ribs had perfect smokiness and tenderness was noteworthy. I tried the Kansas style and loved the flavor and consistency.
We packed up about half our meals to go so we could try dessert. On an earlier visit I tried the mudpie but was not as impressed as my friend who loved it, so we went for three different desserts this time. Robin ordered the lava cake and found although the basic cake was good, it was not spectacular; if you love chocolate you will probably love this cake, but there are better versions elsewhere.
I ordered the apple tarte and I realized after a bite that I may just have bad luck with desserts. Although the flavors were fine and the ice cream was perfect, my tarte was cold, straight out of the refrigerator cold. I wish I could have tasted it warm or at least room temperature.
Will's creme brulee was the dessert winner with a smooth vanilla bean taste that would have satisfied the pickiest of sweet tooths. The only improvement would have been a bit more brulee crust.
Go in and tell Bob that Elaine sent you in to annoy him (and since you're there, go ahead and order some of Kelly's food:)
IMPORTANT NOTE: I just learned that the owners let Bob go after four months in which time he hired and trained the staff, revised the menu, and started promoting the restaurant on social networks. I would NOT recommend that you support this place with your business in light of how they do business with their employees.