Datebook Diner: Wellman’s west is season’s hit patio spot

Blackened chicken wedge salad: $8.99 (Credit: James D. Fidler/The Register)

Every summer seems to have its “it” patio. This year, the distinction may go to the newly opened Wellman’s Pub and Rooftop in the Village of Ponderosa.
 
Ambiance: Indoors, the energetic atmosphere blends high-top tables and half-moon booths under high-tech, high-rafter ceilings. However, for the next few months, I’d imagine most people will be heading outdoors to the handsome patio, with its comfortably cushioned chairs amidst a good mix of wrought iron and metal-that-looks-like-wood furniture. Music plays at a lively (but not conversation-killing) level. The view entices, too — with a nicely landscaped bank and trees swaying in the distance.

You also can drink — but not dine — under the stars on an equally pleasant rooftop patio.
 
Menu: Appetizers are mostly tried-and-true favorites (artichoke spinach dip, nachos, chicken tenders and the like), with a surprise or two, including nachos topped with rare ahi tuna. Also find salads, wraps, sandwiches, burgers and pizzas, including a few twists on these bar-grill standbys (the Hampton Burger, for instance, brings Brie, sliced apples and roasted-garlic mayo, while a basil-jalapeño tartar sauce tops the beer-battered walleye sandwich). 

Best bites: The Blackened Chicken Wedge brings a cool and crisp wedge of iceberg lettuce — the only salad green hearty enough to stand up to the admirably fiery chicken, with its pastelike coating of herbs and red pepper. It’s topped with chopped red onions and served with blue cheese dressing — consider it a buffalo chicken wing for people who don’t do fried.

The California Burger came with great toppers of smoked bacon, guacamole and Swiss; however, the too-well-done patty itself tasted pre-fab — nothing juicy or succulent here. The sweet potato fries — with an addictive salt-and-pepper sprinkle atop — merits the $1 surcharge, though the portion was a bit skimpy (and when was the last time you heard me complain about a small portion — never?).

A glitch or two: Our sweet-as-pie server was so in over her head on this second night after opening, I wanted to get up and help her. The food runner system wasn’t doing her any favors, either. One main dish arrived. Much later, the appetizer arrived. Then, after some prompting, my dining companion’s main dish finally made its way to the table.

Yet, because it was the brand-spanking-new restaurant’s second night in business, and because our server was truly trying her best — and perhaps because the late spring evening was just so perfect — nothing could stop us from having a good time here.