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{"id":1291,"date":"2022-07-06T22:12:51","date_gmt":"2022-07-06T22:12:51","guid":{"rendered":"https:\/\/samplingthesouth.com\/?p=1291"},"modified":"2022-07-10T02:55:47","modified_gmt":"2022-07-10T02:55:47","slug":"sampling-tallahassee-florida","status":"publish","type":"post","link":"https:\/\/samplingthesouth.com\/sampling-tallahassee-florida\/","title":{"rendered":"Sampling Tallahassee, Florida"},"content":{"rendered":"\n

When we go anywhere, Cavin is always the driver.  Even when he\u2019s tired, and I offer to drive, he never gives in.  This trip had been no exception.  We had gone as far south as we could drive in the United States.  Key West had delivered a fun day and we had accomplished the goal of our road trip. We had literally come to the end of the road, and it was time to turn the vehicle toward home.  <\/p>\n\n\n\n

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On the first day of the trip, we had started out at a slower pace as we meandered down the west coast of Florida going through various coastal towns that all began to look the same after a little while.  We had ventured to an island on the second day with a true sense of excitement.  Miami brought us to a city full of people, traffic, palm trees, and beaches.   It reminded us of our time living in a Latin culture.  We had explored the tropical environment of Key West and fulfilled a dream that we both had.<\/p>\n\n\n\n

As we repeated our course going back through the Florida Keys, I could tell that Cavin was driving a little more intensely.  He had changed the GPS setting to the shortest route, even if it meant driving on highways or toll rolls.  As we came back through Miami, we were no longer amused by the beaches or high rises.  <\/p>\n\n\n\n

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Going through Miami was worse than it had been the day before.  We hit rush hour traffic that seemed to last for hours.  Traffic on the Florida Turnpike coming out of Miami was moving slowly.  Once we finally got through the worst of it, Cavin was ready to stop for the night.  I could tell our sense of adventure was waning, and was being replaced by overwhelming tiredness.  We had seen some amazing sights and had truly had an adventurous few days.<\/p>\n\n\n\n

The next morning, as we loaded back into our vehicle, Cavin put our home address into our GPS as he joyfully proclaimed, \u201cWe\u2019re going home!\u201d As much as we had enjoyed our journey, I could tell that he was ready to be in his own environment and sleep in his own bed.<\/p>\n\n\n\n

There would be one last restaurant stop as we passed through Tallahassee.  It would be a stop for Cavin\u2019s favorite meal of steak and baked potato and it would be at one of our favorite restaurants – Ted\u2019s Montana Grill.  It\u2019s a small restaurant chain with headquarters in Atlanta, Georgia.  <\/p>\n\n\n\n

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It was started by Ted Turner and has the feel of an old-fashioned Montana saloon in the late 1800s where cattlemen found time to relax and eat a good meal after a hard day\u2019s work. Our first experience eating at Ted\u2019s Montana Grill was in Marietta, Georgia in the early 2000s.  Cavin and I loved eating at this upscale restaurant any time we had a chance for a date night.  In 2016, our son John Robert took Cavin there for a special Father\u2019s Day meal and Cavin still says that was one of the best meals he has ever eaten.<\/p>\n\n\n\n

When I realized that there is a Ted\u2019s Montana Grill in Tallahassee, I told Cavin that\u2019s where we were going for dinner.  He didn\u2019t try to talk me out of it.  I think he was ready for a good steak and I was ready for a good burger.  Ted\u2019s is a tried and true restaurant where you know the food is going to be great EVERY\u2026 SINGLE\u2026 TIME! <\/p>\n\n\n\n

As we walked into Ted\u2019s Montana Grill in Tallahassee, it had the same feel as the first Ted\u2019s we had ever visited.  They serve complimentary half sours as guests are seated.  If you don\u2019t know what half sours are\u2026.  they are pickles made without vinegar and get their sour from mustard seeds, dill, and sea salt. I\u2019ve never had half sours anywhere else, but I love the taste and texture, and it\u2019s just part of the overall experience at Ted\u2019s!<\/p>\n\n\n\n

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Half-sours<\/figcaption><\/figure>\n\n\n\n

As a formality, Cavin looked over the menu – even though he already knew he wanted a Ribeye Steak!  I looked over the long list of burgers and decided on the Green and Hot Burger with pepper jack cheese, grilled jalape\u00f1os, guacamole, and sriracha aioli.  All menu selections of steak and burgers have an option of beef or bison.  We both chose beef on this occasion.  Our order came exactly as requested and we thoroughly enjoyed our selections.  <\/p>\n\n\n\n