Riverstreet Family Restaurant is a fairly large place divided into 2 rooms by a partial wall. The good-sized tables are mostly in one room with the other having the bar facing the service area and opening to the kitchen, Plenty of parking surrounds the building and music from the kitchen radio bleeds into the dining areas. The interior is a combination of wood, brick, shingles, metal and windows to the outside covered with blinds. A couple of deer head mounts and various signs complete the eclectic interior. The large menu features breakfast all day, a lot of burger variations and is supplemented by daily specials. The portions are large and the staff quite efficient and helpful as well as knowledgable of the names and situations of many of the regular customers. Coffee comes as a pot on the table and overall the food was good but regular. In other words, I would go again but not go out of my way to get there.
The Club Sandwich was a triple stacker with turkey, ham, bacon, Swiss and American cheese, lettuce, tomato and onion on toasted white bread. You can add French fries for $2.69 or Waffles fries for $3.39 to any sandwich. We added French fries. The club was cut into the usual triangular wedges but they were fairly uneven. The onion was the red variety and a bit strong, but easily pulled off. The balance of meat and cheese was good and there was a sufficient amount of mayo on the bread but not too much. It came with pickle slices on the side. The bread was nicely toasted and the bacon crisp. It was good and a mouthful to bite. It was so large the fries had to be on a separate plate. The fries were a coated variety and so fairly crisp, but no other seasoning. The pickle slices were quite tart.
The Philly Cheesesteak Stacker was made with seasoned steak strips, peppers, mushrooms, onions and Swiss cheese on a grilled sourdough Hoagie roll. It was another large sandwich but not so much that the fries couldn’t fit on the same plate and it had the same side of tart sliced pickles. The server suggested a side of beef jus for the sandwich and brought some, at no extra cost. It was perfect. The beef had a good flavor and tenderness but treating it like a French dip worked wonders on the overall flavor profile. The soft bun soaked up the beefiness which nicely intensified the mix of beef, onion, mushroom and peppers. The only thing I’d change would be to use spicy peppers rather than green bell peppers. It was the better of the two sandwiches we tried.