Bojangles Road House & Honky Tonk Blues has created a comfortable atmosphere where people can relax, enjoy the entertainment and can count on the food always being fantastic.
Great steaks, amazing smokey ribs, corn fritters that are better than fries and the best grits you'll ever taste.
Going to Bojangles is like going to a friend's house. I can't wait for summer so I can go back and sit on the back deck next to the smoker enjoying some good music, talking with good people and eating some really good food.
Rod and Carleen opened Bojangles in August of 2011. Both grew up in Southern California, met in Las Vegas then parted ways. Carleen stayed in Vegas and Rod headed north to Alaska where he opened a steakhouse. Thirty years later, Rod found Carleen on MySpace and here they are, together, serving up some amazing food.
They're both music lovers so they've created a way to incorporate food and music, two of my favorite things, while making everyone feel welcome. It's the kind of place you just don't want to leave. Carleen and Rod told me about what changes they are making to the restaurant. It has a little bit of everything when it comes to the look. You'll find old record albums on the walls in one room, and giant chess pieces on the tables in another room that is a wall of windows overlooking the over 3 acres of land it sits on. The perfect "backyard" that hopefully this summer will be the host of some outdoor concerts. It's like a little Woodstock right here in Columbiana County.
I've had some pretty amazing dishes in my days, but overall, you won't find better tasting food anywhere else. This just may be some of the best food I've eaten.
There are several dishes that you just have to try at Bojangles, everything is so good I don't know where to start. Rod brought me out a plate that had a little bit of everything. I'd try one thing and think it was the best thing I've ever tasted. Then I tried the next and thought the same thing. How could it get much better. Five things on a plate, there's no way I could pick a favorite and there was no way I was going to be leaving anything on that plate.
Green Chili Cheese Grits. Carleen said "people come in and say they don't like grits. I tell them to try these." I love these grits. If you've never tried grits before, Bojangles is the place to do it. Creamy grits are blended with cheese and chopped green chilies creating an amazing flavor combination. I've always liked grits but I've never had them this good. With the bits of green chilies and the sharp cheese, Bojangles gives plain old grits a kick that makes this a perfect side to everything on the menu. My first bite told me that this was the best side dish I've ever had. Then I tried the corn fritters.
Corn Fritters & Honey Butter. As an appetizer, a side, a dessert, these sweet things are amazing. They look like hush puppies but taste like heaven. They're basically a sweet corn fritter that's deep fried to a golden brown. You bite into a nice crisp outside and inside is this light muffin-like texture dotted with sweet corn. They're warm and just melt in your mouth. You can eat them just like that or dip them them in the Honey Butter. It's a creamy whipped butter blended with sweet honey, almost like whipped cream. Carleen tells me "the Corn Fritters outsold fries in Alaska and it's getting that way here too." Serve me these corn fritters instead of fries any day. I actually brought a few home with me and ate two for breakfast the next day. Yummy.
Baked Potato Soup. Everyone loves a baked potato with the works. Bojangles makes an awesome baked potato, but they also make a pretty awesome Baked Potato Soup. Thick, creamy potato soup is topped with sharp, shredded cheddar, real bacon bites and green onions. Looks beautiful, tastes beautiful. Fresh, cool toppings give way to that warm creamy soup, I could eat this every day.
Now let's hit the smoker and the grill with the big guns. Like I mentioned earlier, Rod started out years ago in a steakhouse. He hasn't lost his touch. Some of his specialties include a Smoked Prime Rib, yes, I said smoked. It's slow cooked with cherry wood and comes in a petite 1/2 pound or a 1 pound cut for you hearty eaters. It is 'melt in your mouth tender'. Filet Mignon either bacon wrapped or stuffed with caramelized onions and blue cheese. These, too, come in 1/2 pound and full pound cut. And if you think you've had good ribs before, let me tell you, these are THE BEST RIBS EVER! They're slow smoked all the way to the bone then glazed on the broiler with a smokey, sweet BBQ sauce. The menu is exactly right when it says "they are indeed bone suck'n good!" Any night of the week you can get all you can eat ribs with two sides for under twenty dollars.
Chicken lovers can go BBQ, southwest or Malibu. The South Western Chicken is grilled with that yummy BBQ sauce then topped with a fresh black bean and corn salsa. BBQ Chicken is smoked with cherry wood and finished just like the ribs and the Malibu Chicken is a Parmesan crusted boneless breast, deep fried, then topped with a pile of thin sliced ham and melted swiss cheese. It's served up with a zesty mustard sauce and it is dee-licious.
I can't say enough good things about the food at Bojangles. It's run by good people who like making people happy. I can't wait to go back. I look forward to talking more with Carleen and Rod, because they're just really cool people, and I can't wait to go back for more, well, more, of everything. I'm going to have a hard time deciding what to order but I know I will order too much and have to bring some home. Looks like corn fritters for breakfast again and maybe a couple ribs for lunch. Oh, and can I have a side of those grits please?