Ford's Garage

Danielle Guevara
Apr 22
2 min read

All Flash or Actually Worth It?

I walked into Ford's Garage expecting a gimmick.

You know the type—loud theme, polished branding, and food that plays second fiddle to the décor. And to be fair, the place leans hard into it. Auto parts everywhere, industrial touches, the kind of atmosphere built for photos and out-of-town guests.

But here’s the thing: I don’t review vibes. I review food.

Let’s get into it.

First—service. Our server, Jordan, was locked in. Attentive without hovering, personable without performing. That matters more than people admit. A bad server can sink a good kitchen. That didn’t happen here.

Now the plate.

My dining partner went with the BBQ Brisket Burger ($17.99). On paper, it reads like overkill—sharp cheddar, bourbon BBQ, smoked brisket, bacon, onions, onion straws. That’s a stack that usually collapses under its own ego.

It didn’t.

Every component showed up, but nothing tried to dominate. The brisket added depth without turning it into a meat pile. The BBQ sauce didn’t drown the burger. Even the onion straws—usually filler—brought texture instead of noise. It was balanced, cooked right, and built like someone in that kitchen actually tasted it before putting it on a menu.

That alone puts it ahead of half the “hot” burger spots right now.

I went the other direction—Berries and Gorgonzola with Shrimp ($16.99). And yeah, I know how that sounds. Fruit, cheese, shrimp… it’s a gamble.

But this one hit.

It’s a sharp, aggressive mix—sweet from the berries, salty funk from the gorgonzola, crunch from the walnuts, and enough shrimp to keep it from feeling like a side dish pretending to be a meal. It shouldn’t work as well as it does, but it does. Every bite shifts. Nothing gets boring.

And then—the surprise.

The French onion soup.

Deep, rich, actually developed. Not that watered-down, overly sweet version too many places get away with. The broth had body. The onions were cooked down the way they’re supposed to be—soft, layered, not rushed. And the cheese? Melted right, not just thrown on top for effect.

This is the kind of dish that tells you whether a kitchen cares.

They did.

Is it worth your money?

Yeah. It is.

Not because it’s groundbreaking. Not because it’s trying to reinvent anything. But because it executes. The burger is disciplined. The salad takes a risk and lands it. And the soup proves there’s real attention in the kitchen.