Date of Visit: Friday, February 29, 2008 at 9:30 a.m.
Karl and I both chose the Ramblin’ Man. This is 2 eggs any style, potatoes, toast, and 2 slices of French toast or 2 pancakes. I went with the pancakes; Karl opted for French toast. The reader who recommended this place told me I should try the homemade sausage patty, which I did, and found to be very tasty. I like it when sausage is homemade, so points to Hang Over Easy for making their own – it’s flavorful and well-cooked. If I want perfectly-circular Jimmy Dean sausage patties, I’ll go to Giant Eagle.
The eggs were fine, the toast was buttered and a little floppy, and the potatoes were interesting. As you can see in the picture above, the hash browns were orange. This is because Nick, the owner, concocted his own seasoning. The server said it included paprika and seasoned salt (or “special salt,” as my family knows it). I like that he’s chosen to season things himself, rather than just frying it and coating it with salt, although honestly the flavors didn’t quite connect with me.
The carbs were quite good. Karl said he enjoyed his French toast – nicely dusted with powdered sugar, and I simply devoured my pancakes. Couldn’t tell if the syrup was the real deal or the high-fructose variety. I’m guessing the latter.
The coffee was a “passable brown,” in Karl’s words. Not the “Aristotelian ideal” of Goody Boy’s, but it serves a purpose. We were enamored, however, with the mugs. Nice, thick white mugs, with big walls so you don’t burn your hands, and large handles so you can fit all your fingers through. Minor details, but they do mean something, don’t they?
SERVICE: Our server was excellent – probably the best serving experience I’ve had so far while writing this blog. She was incredibly friendly and outgoing, laughed at all of our jokes, and answered all our questions. She let me take home a menu (she said they’ve been “temporary” for about six months), and told us about the history of the diner. She’s worked there for over four years, so she had seen the transition from Nick’s Diner to Hang Over Easy. She said Nick changed the name because he hopes to franchise the restaurant in other college and university towns. To his credit, I think he has something going, if the crowds of Ohio State students are anything to go by.
OVERALL: Hang Over Easy is definitely intended for the college crowd: the decor, the names of the menu items, the music, the TV’s, the bar. But don’t let that keep you away. I certainly don’t think I would visit later in the day, but its breakfast is more than adequate. Plus, if you’re an early riser, you’ll probably beat a lot of the students to breakfast, so you can easily find a seat. So I suggest taking a look, at least once!