"Would You Like Your Dogs Wet or Dry?"

Grubbing Out and Twirling Forks


My family is wise when I visit Michigan, we’ll be grubbing out and turning our ‘fork on’ with one of the 3-items,



I’m also strangely devoted to Better Made Potato Chips, but we’ll deliver that for some separate article or blog topic. The victory spot this turn around, a popular place called Mega Coney Island in Fenton. Residents in the area brag about the quick service and exceptional cuisine. But I had better than chilidogs. With this event enters a hint of what is good service versus the poor. Read on to see how many forks this diner earns in this week’s review.




The initial impression felt as if you’d reached the prize on the Vegas strip or that you rolled up to a massive auto dealership in Texas. In other words, the building itself is HUGE and this time scoring is with a Koegel between a bun. Not merely is this an oversized restaurant the cite is MEGA Coney Island!



Surprisingly, no delay on a Saturday morning. All the further as I relished the vintage décor with stainless-steel countertops, and neon lights. There’s a short bar area but other than that, the number of seating options was accessible. Cleanliness is monumental for me and I raised the organization to have a high rank in that space. I simply wish the service carry the same.


My original server, Christina is amiable and encouraged me to opt-in with her suggestions, of an opportunity not on the menu. The 2-Hotdogs or Coney Dogs, fries and a drink for under $6.00 is her guidance and for the value, the choice was a no brainer! I willingly agree and the Detroiter and Flint end on the line to the cook’s clipboard.



“Would you prefer those wet or dry?” the waitress asked. In which I retorted, “I’m not sure.” She explains wet is the classical smooth chili, and the dry is just ground sauteed hamburger. I elected one of each so I could appreciate the distinction and overjoyed I did. The Detroiter is the wet chili with beans where the Flint is a dried and fried burger topping.

Once the server took my request then slipped into the “Happy Days” backdrop, never to be seen again till I was ready to leave.


I realize my cell phone wasn’t resetting to the correct time and tried for the attention of the manager. Her task, oversee closing the window blinds. When I asked for the time, she snarled as if I hindered her most important activity. But, on to the food which another server eagerly set on the side of the counter and leaped away like a squirrel scoring a treat.



Speaking of treats, let me explain why Coney’s are so special. The classic diner or restaurants make a frankfurter dating back to Lafayette, Coney Island at Jackson Michigan. The skins are crunchy and maintain juices from the beef. No matter which way you bite into the meat, the Detroit specialty is a “must-have” packing loads of flavor.

No matter where you grew up in the Great Lakes, you recognized what a coney dog was and likely have sentimental remembrances of feasting at these familiar iconic venues. This time I was carrying out a unique memory with a particular dog.


Fork-N-A


First time picking up the dry or Flint experience and I would say it was damn decent. The chili on the Detroiter was essentially a standard bean chili which isn’t quite my taste. I like the muddy, red sauce with onions and mustard. The dressing wasn’t hideous, but the composition was a slice off for my liking. Just a matter of desire.


Another feature about eating Coney Dogs are the side-piece, otherwise known as French fries. I choose the skinny sliced potatoes you eat from the bowling alley to be finest. But, the thin and crispy fries are best with both a spatter of ketchup and mustard. I then sprinkle salt onto a hilltop of ketchup for better quality dipping. Gross? I realize I prefer them in just that fashion. However, shocked you are with my obsession, large wedges are more flavorful, but not always in a good way. They don’t belong in the walk-in for a decade!!! (place sarcasm here)



While I was attacking my meal, I recognized the fries were lukewarm and taste like freezer burn. I never ate the rest of the dish which seem dull and… nothing to boast about. After pushing the plate away, I concluded I’d had enough and was fixed to exit.

Once again the supervisor scoffed when asking where to pick up the tab. Her response less than elegant, pointing toward the register sparking thoughts and observations. I reflected, ahh what can you think?



It’s Michigan, The D, and I’m in an eatery iconic to Fenton. Christine mentioned the place was a staple and had been there for over 20 years. Maybe the service is mediocre and the food equally the same, but you can’t replace the story of this joint in a small, mid-west town. While the atmosphere is big, the service needs a little work. Such as asking the customer if the food is right before they leave angry.


Lastly, there’s no Wi-Fi which was really tough since this is a busy place off the freeway, I’m sure your business crowd and single diners would appreciate the connection.


I wanted to give Mega Coney Island 4-forks, but I could only do 3. I was leaning toward a Fork Yea, but the food and service are a fork ‘meh.’ Improving customer service and making sure everyone’s happy will increase your regular traffic. The manager seems to have a chip on her shoulder and it’s not from an ice cream sundae. Consider a grateful disposition? We (the customers) are paying for your income. You can make it right, before making it wrong. Trust me.



0 views

SUBSCRIBE VIA EMAIL

  • Food and Writing
  • Food and Writing
  • Food and Writing
  • Food and Writing

COPYRIGHT 2019 FOOD & FORKS