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<\/a>It’s not fancy, but the food is oh so good. If I don’t know or trust a restaurant I order a steak cooked medium. I like my steaks medium rare, but at too many places medium rare comes out rare [1]<\/a>. At Shorty’s every steak I’ve had (unlike Joseph Decuis) has come out perfectly cooked.<\/p>\n Shorty’s full name is Shorty’s Steakhouse, and that’s fair, because their steaks are worth top billing. But they run specials every weekend (they have a Facebook page you can check for the specials) and they are at once as delicious and innovative as anything anyone is doing, and still hometown.<\/p>\n Debbie and I went up there last weekend for one of those specials: bluegills.<\/p>\n Debbie and I normally order different things so we can taste each others [2]<\/a>, but when it came to bluegills we both ordered them. And like everything at Shorty’s they didn’t disappoint. Which is saying a lot, because we take our bluegills seriously. They were just lightly breaded, dusted I’d guess with a bit of flour, cornmeal, salt, and pepper. And then fried until crisp outside and still tender and juicy inside. Served with red cabbage slaw and another side of your choice.<\/p>\n We got there early and by 6 pm [3]<\/a> the place was packed. But despite the crowd, Shorty’s was ready for it, and unlike Joseph Decuis, the service was spot-on. Every plate hit the table exactly when it should, the wait staff checked back often, and our glasses were never empty.<\/p>\n Our most recent visit, and everytime we’ve been Shorty’s, was just splendid.<\/p>\n 1.<\/a> Medium rare is warm, red, and firm in the middle, rare is cold, red, and soft. If you want a steak warm through and get it cold, it’s just gross. It ain’t rocket science, it only takes a modicum of care and skill to get a steak cooked right.<\/p>\n<\/a>