We left Indian Lake in the morning, hitting Highway 28. Our New York State adventures were coming to an end, and we had to make the 3 and a half hour trek back to Canada.
Along the way, we would stop by and admire the numerous mountains and lakes. Lake Durant. Blue Mountain Lake. Eagle Lake. Utowana Lake. Raquette Lake. Eight Lake. Seventh Lake. Sixth, Fifth, Fourth, Third, Second and First Lake. I guess they ran out of names.
About halfway to the border, we started to get hungry. Starving, in fact. But we had reached Highway 12, and options were scarce. Nothing for miles. Until we saw a size-able establishment with a huge parking lot, with ski-doos and ATVs on the rooftop.
Welcome to Boondocks Restaurant and Bar, Lyons Falls, New York.
Walking in the place is its own adventure. They’ve got the rustic feel, with lots of wood everywhere. And by wood, I am not only talking about the furniture. I’m talking about the walls, that are either in wood or trying to make you feel like you are in one.
There was a gigantic tree, fitted with lights in the middle of the room. There was a waterfall coming out of rocks, with a creek crossing the room – little country bridges were allowing you to cross over. Its a cozy Adirondack atmosphere that makes you feel as though you are dining under an open sky, all year long.
We ordered drinks to start, as we looked at the menu. I went with a Saranac Blueberry Blonde Ale from the Matt Brewing Company. I poured it in a frosty pint glass. It had a nice golden color and a significant white foamy head. The blueberry aroma was strong, the flavour was interestingly fruity, like they added a shot of blueberry juice in it as opposed to a chemical concoction. A really good fruit beer, but it needs to be very cold. Mel went with another Saranac product, their hand-crafted Root Beer. It is made in small batches and has a fresh root beer taste, with plenty of bitterness but also notes of vanilla and some licorice. Again, better served ice-cold.
The menu was filled with intriguing items. In the appetizer section, you could find deep fried stuff, like Mozzarella Triangles, but also things like Steamers (Steamed Clams) or Load of Logs (home-made pretzels). There was a Soups and Salads section, a Pasta section, Chicken, Ribs and Steak, Seafood. Mel decided to pick one of their sandwiches while I explored the Burger Valley.
Bondoocks’ burger valley is not very deep (only 8 different types) but it is wide (any burger is offered in a beef, veggie, or turkey version – and most of them can be made Gluten Free). I looked at the Boondocks Bleu Burger (bleu cheese, bacon, lettuce, tomato and red onion) and the Over the Edge Burger (Golden BBQ sauce, fresh chipotle coleslaw and fried onion tanglers) but finally settled and ordered the Rodeo Burger. In her part of the menu, Mel ignored the Tangled Philly (shaved steak smothered with Bourbon BBQ sauce and topped with onions, peppers, mushrooms,fried onion tanglers and Swiss cheese on a toasted Hoagie roll) and the Parmesan Chicken Sandwich and ordered the Ranch BLT Sandwich – with a side of Onion Rings (at an extra cost).
If the onion rings were palatable, the Ranch BLT Sandwich ($7.45) was not named properly. If the ”l” and the ”t” seemed normal, the “B” was capital. There was a truckload of bacon in that sandwich, topped with lettuce and tomato on grilled Italian bread, nicely toasted, no sogginess. But basically, this was a Bacon Sandwich. The veggies were just a small garnish barely surviving under the thickness of hog goodness – though Mel removed some of it from the sandwich, overwhelmed. The ranch flavour came in the form of a ranch cream cheese spread, not helping the calorie count.
Talking of calorie count, this is what my Rodeo looked like:
A half-pound beef burger. A huge block of deep fried Muenster cheese. Coleslaw, piled high. Smothered with a Chipotle BBQ Sauce.
Now, this was a decadent burger. I’ve had my share of cheeseburgers in my life, with multiple cheese combinations, double and triple deckers, even cheese-stuffed patties. But this? Unexpected.
Muenster is an American cheese not to be confused with the French Munster. It is a mild, smooth, soft cheese, usually with an orange tinted-rind and a white interior.
I was expecting a small slice of fried cheese, instead I got a brick of deep fried cheese, with a thick batter – no doubt to prevent the cheese from oozing into the deep fryer. On the upside, it was gooing everywhere – once you got past the crispy crust!
The beef patty was thick, juicy, cooked to medium rare. The coleslaw had a little tang to it and added a nice crunchy and creamy texture to the burger. The Chipootle BBQ sauce was spicy, but there was no chance to overheat with the amount of dairy included in the burger. Considering the weight it was under, the bun surprisingly held together quite well.
After a while however, the burger started to feel heavy as the cheese brick was falling into my stomach. I did finish it, but I was kind of glad that the french fries were ordinary – I might have been in trouble if I had finished my plate!
All in all, this was a neat place to stop by randomly. The food was on the outrageous side of the spectrum, but it’s not like we had a long road trip ahead of us…