One evening when we were all a little too tired to venture to far from our luxurious villa on Orange Tree we headed up the 27 to a small family restaurant called Bob Evans
We had been recommended to pay a visit at breakfast time by a friend of ours but we thought that we would take a look this fine evening as it was not too far to drive and wouldn’t be as busy as most restaurants on the 192 on a Friday night. The car par was not full at all but there seemed to be quite a few people inside, once through the door it was quite busy and we had to wait for a few minutes before we were seated
Instantly you felt a more family type welcome to this restaurant than at most others, the waitress arrived with the menus and took our order for soft drinks as no alcoholic drinks are served
The menu is very different from a lot of the fast food and TGI chain like restaurants offering good wholesome farm fresh food, all of which looked very nice indeed, a quick read of the history of Bob Evans reveals… quote…
“Bob Evans Farms got its start when our founder, Bob Evans, he began making sausage on his southeastern Ohio farm to serve at a 12-stool diner he owned in nearby Gallipolis in 1948. We served a lot of breakfasts, but we couldn’ t get any decent sausage, " Bob recalls. " So I decided to start making my own from hogs raised right on our farm, using all the best parts of the hog, including the hams and tenderloins. " End of quote.
The restaurant drew many truck drivers who traveled through the region. Good reports about his sausage prompted Bob Evans to go into the sausage business. In 1953, a group of friends and family recognized the growing demand for Bob’ s sausage and became business partners by establishing Bob Evans Farms.
As the reputation of Bob Evans Sausage grew, Bob Evans invited people to his farm in Rio Grande, Ohio. " There were so many people coming to the farm that we finally built a little restaurant in 1962 just to take care of them. It started out with only a dozen stools -- just a convenience place, " Bob recalls and this was how the restaurants were born”
The menu was very different form the steak house and fast food outlets normally found in the tourist area of Orlando with items such as Country-Fried Steak, Meatloaf & Gravy, Fried Chicken Dinner, Steak Tips & Noodles and Chicken-N-Noodles
The smell coming from the kitchen was fantastic and I opted for the chicken and noodles which I have to say was very nice and a pleasant change form steak and fries, the vegetable were cooked just right, nice and crunchy but not undercooked
A lot of people were arriving to collect take outs it was soon clear that this was a very popular place to find good quality wholesome farm food, after our main course the waitress asked if anyone wanted a dessert well for my wife homemade apple pie is a must have and as will all the meals at Bob Evans all are home made on the premises and it shows in the quality
Bob Evans is a different type of restaurant than the ones we are used to in Kissimmee but if you fancy a change and love good quality freshly cooked food it a definite place to visit
We had been recommended to pay a visit at breakfast time by a friend of ours but we thought that we would take a look this fine evening as it was not too far to drive and wouldn’t be as busy as most restaurants on the 192 on a Friday night. The car par was not full at all but there seemed to be quite a few people inside, once through the door it was quite busy and we had to wait for a few minutes before we were seated
Instantly you felt a more family type welcome to this restaurant than at most others, the waitress arrived with the menus and took our order for soft drinks as no alcoholic drinks are served
The menu is very different from a lot of the fast food and TGI chain like restaurants offering good wholesome farm fresh food, all of which looked very nice indeed, a quick read of the history of Bob Evans reveals… quote…
“Bob Evans Farms got its start when our founder, Bob Evans, he began making sausage on his southeastern Ohio farm to serve at a 12-stool diner he owned in nearby Gallipolis in 1948. We served a lot of breakfasts, but we couldn’ t get any decent sausage, " Bob recalls. " So I decided to start making my own from hogs raised right on our farm, using all the best parts of the hog, including the hams and tenderloins. " End of quote.
The restaurant drew many truck drivers who traveled through the region. Good reports about his sausage prompted Bob Evans to go into the sausage business. In 1953, a group of friends and family recognized the growing demand for Bob’ s sausage and became business partners by establishing Bob Evans Farms.
As the reputation of Bob Evans Sausage grew, Bob Evans invited people to his farm in Rio Grande, Ohio. " There were so many people coming to the farm that we finally built a little restaurant in 1962 just to take care of them. It started out with only a dozen stools -- just a convenience place, " Bob recalls and this was how the restaurants were born”
The menu was very different form the steak house and fast food outlets normally found in the tourist area of Orlando with items such as Country-Fried Steak, Meatloaf & Gravy, Fried Chicken Dinner, Steak Tips & Noodles and Chicken-N-Noodles
The smell coming from the kitchen was fantastic and I opted for the chicken and noodles which I have to say was very nice and a pleasant change form steak and fries, the vegetable were cooked just right, nice and crunchy but not undercooked
A lot of people were arriving to collect take outs it was soon clear that this was a very popular place to find good quality wholesome farm food, after our main course the waitress asked if anyone wanted a dessert well for my wife homemade apple pie is a must have and as will all the meals at Bob Evans all are home made on the premises and it shows in the quality
Bob Evans is a different type of restaurant than the ones we are used to in Kissimmee but if you fancy a change and love good quality freshly cooked food it a definite place to visit