We chose Glen Prairie mostly for its location (not a great reason, I know) because we were meeting some people and it was a "halfway point" for us both. I was pleasantly surprised to learn that Glen Prairie uses farm fresh local ingredients where possible. It showed positively in the food.
For appetizers, two items really stood out. The barbecue pork flatbread smelled and tasted very smoky, just like a campfire. It was really pleasant! The stuffed mushrooms were also very good, and somewhat reminiscent of the Chinese-American "crab rangoon" that you find at some oriental restaurants.
For entrees, the chervil crusted pike was OK. The mac and cheese that came with it really did not agree with me. It was overly rich in a fatty sense. It was made with a bright orange colored, sharp cheese that combined with the Ritz (?) cracker crumb topping (which was way too thick) in a really bad way. I honestly couldn't eat it.
Another entree at our table, that I sampled, was the pork tenderloin. It had a great flavor, was tender, and very good.
Service was OK. Atmosphere was definitely that of a hotel restaurant. Not bad, but not great. Remember, though, that our choice was for the location, and that worked out fine for us.
Price was not terrible, but still I felt it was a bit high for the "OK" service and only-fair atmosphere. These factors combined with the very unusual mac-n-cheese get this one only three stars, maybe 3-1/2.
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