The Dads are doing what we can to find restaurants that check all the boxes… Fine dining, diner, themed, you name it, we want to find it.

Our most recent visit to Asterisk Supper Club checked off quite a few, and left us excited to go back to try more of the funky-fun menu items that are featured at this super cool spot.

The space is gorgeous and welcoming and warm. One wall is lined with books and the menu is nestled inside of these pieces of literature. It’s a fun way to present a menu and start a conversation!

We continued to peruse the menu, deciding between options like The Asterisk Burger, which is served on a Brioche bun, with house made dijonnaise, and white cheddar cheese. We also thought about trying out the meatloaf. Every meatloaf dish, in our opinions, should be served with scalloped potatoes, and theirs is. Since we couldn't decide, though, we landed on ordering another cocktail while we browsed our options.

Okay, so pasta wasn’t the only thing we ate, but that alliteration was too good to skip out on using.

But – you probably won’t be shocked to know that Mike ordered pasta. Ravioli, to be precise, with the crunchy chicken protein add-on. This dish is packed with baby spinach, garlic, cream cheese, mozzarella, and ricotta, all tossed in a creamy romesco sauce. Topped with fresh parmesan and a hint of mint, it’s a perfect blend of rich, smoky, and refreshing flavors.

The pistachios on top added a nuttiness that really rounded this out nicely.

Once again, Clean Plate Club winner Mike went home without leftovers.

Craig tore into the Ratatouille and went off the menu requesting it to be topped with broiled salmon. "Grits" was the part of the description that initially stood out because it's not standard for traditional Ratatouille. But the hunch that it wouldn't be generic powdery white grits was correct. These were golden grits with a larger texture to them.

With the house-made tomato sauce and the goat cheese, the very thinly-sliced green & yellow zucchini plus eggplant all baked together in the iron crock was something to be ordered again and again, even if it was impossible to finish the full portion the first time around.

Yes, leftovers came home and were perfect for lunch the next day!

We ordered two separate desserts this time, with the thought that we would share with one another.

Share. That’s funny.

Craig tried to get a bite of Mike’s Butter Cake, which is made up of berries, lemon curd, raspberry sauce, and vanilla ice cream. The good news is, Craig didn’t lose a finger, but it was close.

Butter and Cake are two of Mike’s favorite words, only to be outdone by ice cream. This was right up our alley.

Craig ordered the Cashew and Oat Cream Cheese Cake. This is a seasonal specialty right now, but it was so good we had to tell you about it. There was fear that it would be mucky, but the oats were done just right and gave a crunch to the overall richness of its not-overly sweet perfection.