First Impressions

They spent a lot of money furnishing Flancer’s.  Framed vintage posters and large plasma televisions dominate the walls, and nicely finished wooden tables and fresh booths fill the room.  However, it was still difficult to find a seat for eight; we were wedged into a booth really best meant for six.

The Menu

Flancer’s seems to be unsure if it should make pizza or sandwiches a central focus, from their marketing.  The menu, however, is heavily sandwich-oriented, offering a number of “standard sandwich- minor exotic twist” dishes like chicken breasts with prickly-pear glaze.  A few burgers are also available, to avoid the ‘ladies who lunch’ feel too strongly.

Food

I chose the buffalo-chicken sandwich.  It was served on a footlong hoagie roll, which was slightly above-average.  The sandwich had two long, squashed chicken strips on them.  While crisp, they seemed very artificial by shape and appearance– a pressed and formed Pete’s Fish and Chips offering.  It had lettuce, tomato, and mayo on top.  While generally decent, and better than other items I have had, it was far from world-beating, and the vegetables on top sort of made the whole deal soggier than necessary.   The value’s erratic:  a huge sandwich for $7.00, but an extra dollar for a tiny pickle and small scoop of potato-salad, which contained a large amount of bell pepper as the main textural element.  Some finer dicing and maybe some relish for taste might help.

Service

The waitress got our orders right.  However, drink replacement was erratic (mine never got replaced), and followup seemed minimal.  With a packed place, maybe she couldn’t provide full attention.

Conclusion

Flancer’s managed to rise to “tolerable” today.  Why they do so well remains beyond me.  Maybe the atmosphere is charming to some, or the diversity of the menu hides secrets I just miss.