Restaurant Review Travel Plaza
Virginia Ruther Glen
This "Restaurant Review Travel Plaza Virginia Ruther
review of the restaurant at the Ruther Glen Travel Plaza in Ruther
USA, based upon our
own expectations of what a restaurant that caters to
professional truck drivers of commercial motor vehicles should be like
-- as well as our own preferences in foodstuffs.
Restaurant Review Travel Plaza Virginia Ruther Glen
Location: Ruther Glen
Ruther Glen, VA, I-95, exit 104
Overall Facility:Restaurant Review Travel Plaza Virginia Ruther Glen
- This is a no-smoking
- There is an area for
just inside the restaurant (usually populated by professional truck
drivers) and plenty of seating in the back past the
- A buffet is featured
with meats, vegetables, soup and salad items..
- Diners may order from the
On this particular night, the restaurant featured
steak buffet. There
were also other meats available on the buffet. Between us, we had four
steaks (Mike, 3, and Vicki, 1).
Pros: Restaurant Review Travel Plaza Virginia Ruther Glen
- There was plenty of just about
everything on the bar when we came through. Hot food items were being
- There was a wide variety of
entrees: steaks, brisket, barbeque, chicken.
- The mashed potatoes were quite
good. They were well seasoned and the small lumps and small amount of
potato skins in them assured us that they were "real" potatoes.
- Our waitress, Lottie, was
friendly and attentive. She provided lemons for our ice water in a
separate bowl. She
also gave us a pitcher with water so that we could refill our glasses,
and gave us another pitcher of water after we drained the first one.
She automatically put out extra napkins and straws for our drinks
without our having to ask.
- We enjoyed having hard boiled
egg on our salads. Mike liked having chow mein noodles to put on his
- Mike liked the penne and cheese
sauce (like macaroni and cheese).
Cons: Restaurant Review Travel Plaza Virginia Ruther Glen
- The cottage cheese had red and
green "additives" in it; Vicki doesn't like this.
- Mike noticed that one crock for
canned peaches was empty at the time he came through.
- Vicki noted that the piece of
steak that she had was not particularly well seasoned to her taste and
had a good bit of fat and gristle on it.
- Vicki noted that there was no
chocolate dessert on the buffet or much in the way of dessert at all.
Of the two gelatin type desserts, the orange ambrosia, was made with
and not whipped topping (which surprised Vicki).
- The cucumbers were cut too
thinly in our opinion.
- A number of the cherry tomatoes
on the bar were beyond their prime.
what we think was a space saving option, the restaurant mixed raw
broccoli and cauliflower in one crock on the salad bar. For folks like
Vicki who like one but not the other, this required that the customer
selectively remove the desired vegetable while leaving the other behind.
- There was only one hot green
vegetable on the hot bar: green beans with ham.
- Besides the buns wrapped in
plastic near the barbeque on the hot bar, there was no other bread set
out or offered.
Overall grade for this
facility on a scale of A+ to F- (with A+ being the best, F- being the
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