Yordan Café serves up a smorgasbord of authentic Cuban fare at all three meals, with hefty breakfast, lunch, and dinner menus. Mornings begin on the right spoon with hot café con leche ($2.20) and a sausage, egg, and cheese breakfast sandwich ($3.99). Latter-day appetites are put to rest with the authentic flavors of 8-inch cuban sandwiches, such as the pressed media noche packed with pork, ham and swiss cheese ($5.99). Yordan’s favorites include sautéed garlic shrimp served with black beans, rice and sweet plantains ($7.99). Dessert options such as natural-fruit smoothies ($2.20) and caramel flan ($1.99) offer as a grand finale a sugar-cane-derived delight.
IF YOU ARE COMING TO VISIT OHIO UNIVERSITY OR THE ATHENSOHIO AREA THE PLACE TO STAY IS THE OHIO UNIVERSITY INN ANDCONFERENCE CENTER THE ONLY HOTEL LOCATED DIRECTLY ONCAMPUS. NESTLED IN THE FOOTHILLS OF THE APPALACHIANMOUNTAINS THIS FULL SERVICE HOTEL IS ALSO NEAR THE HOCKINGHILLS AND OTHER SOUTHEAST OHIO ATTRACTIONS. THE HOTELFEATURES FAST FREE WIRELESS INTERNET ACCESS 24 HOUR BUSINESSAND FITNESS CENTERS 4100 SQUARE FEET OF FLEXIBLE MEETINGSPACE AND THE AWARD WINNING CUTLERS RESTAURANT AND BUNCH OFGRAPES TAVERN. THE OHIO UNIVERSITY INN IS A UNIVERSITYAFFILIATE AND PROCEEDS ARE USED TO FUND PROGRAMS ANDPROJECTS FOR THE SCHOOL.
When the morning fog clears, a bridge fashioned out of five rustic corncribs appears to pay homage to EagleSticks Golf Club's roots. Originally used to feed the horses that grazed on the erstwhile farm, the wood from the corncribs now arches over a creek that splits the fairway on the 11th hole—a 591-yard par 5 dubbed the course's signature attraction for its bending fairway, elevated tee box, and visible ties to a bucolic past. Designed by renowned Ohio architect Dr. Michael Hurdzan, the 6,508-yard course challenges golfers with constant elevation changes—some of which exceed 100 feet—that demand accuracy, sound course management, and the ability to activate the cart's hang-gliding wings. Throughout the round, bentgrass fairways and greens present a much more hospitable landing place than the course's thick, bluegrass rough. At various hillcrests and elevated tees, players can take in a full view of the course's scenery, which includes several waterfalls and woodlands populated by oak, maple, ash, locust, and cherry trees ripe for the hugging.
After a day on the links, golfers can gather at Mac's Sports Bar to quiet rumbling bellies with a menu of classic American food such as burgers, sandwiches, and pizza. Guests can unwind in Mac's dining room—which features eight televisions, an open-beam ceiling, and other contemporary touches—or at the adjoining patio, which attracts summertime breezes and ghostly golf balls trying to reconnect with their long-lost owner.
Course at a Glance:
Designed by Dr. Michael Hurdzan
18-hole, par 70 course
Length of 6,508 yards from the farthest tees
Bentgrass fairways and greens, bluegrass rough
Tee Jaye's founders began preparing homestyle meals in 1970, a venture that spawned a string of 24-hour diners stuffed with delicious country fare. An egg-centric medley of dishes graces the all-day breakfast menu, with options such as the barnyard buster ($5.10)—two biscuits, two eggs, and country fries wallowing in a puddle of Tee Jaye's famous sausage gravy—and the sunshine sandwich ($6.95), grilled sourdough trapped under stacks of cheddar, swiss, ham, scrambled eggs, and hash browns. Turn to the lunch-and-dinner menu to find the answer to the sphinx's riddle ("sweet tea") as well as a spread of classic country-kitchen eats, including the chicken-fried chicken ($8.25), homemade meatloaf and dressing ($7.75), and Granny's grandburger ($7.95), a half-pound beef patty served with fries and a choice of three toppings. A tot-thrilling kids' menu ($2.49/breakfast; $3.49/lunch and dinner) and a crisp collection of summer flatbreads ($6.95+) round out the restaurant's dining selections.
Cuisine Type: Homemade ice cream and diner food
Established: Before 1950
Reservations: Not offered
Number of Tables: 11?25
Parking: Free street parking
Most popular offering: Homemade ice cream
Delivery / Take-out Available: Takeout only
Outdoor Seating: No
Pro Tip: Be prepared for generous servings of ice cream.
What made you want to work with food? When did you first develop that passion?
We love providing our customers with generous portions of hand-crafted ice cream.
Are there any dishes on the menu you consider to be a hidden gem?not necessarily the most popular, but surprisingly delicious?
There are several. Our hot Virginia ham would probably be the most common.
In your own words, how would you describe your menu?
We are a '50s-era-style diner. We have been making our own top quality ice cream since 1948. We also offer diner-style food like hamburgers and french fries. We have a signature hot Virginia ham sandwich that has been a customer favorite since 1948. We also offer a rib eye steak sandwich, fish tail sandwich, and homemade soups.
Is there anything else you want to add that we didn't cover?
We also roast fresh peanuts and cashews daily, and we sell delicious Ben Heggy's chocolates.