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About this business

  • Cuisine
    American, Cafe
  • Meals
    Lunch
  • Website
    tomandchee.com
  • Price
    $$$$$
  • Cuisine
    American, Cafe
  • Meals
    Lunch
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Street
  • Takeout
    Yes
  • Catering
    Yes
  • Good For Kids
    Yes
  • Good For Groups
    Yes
  • Show Less

Tips

250

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Josh M.
Verified
Report | 2 years ago
Would love to see one in the Eastgate area with a kids theme. For the longest time my wife and I have been trying to find somewhere to take our children where they can have fun interacting instead of playing games. Good example is Rain Forest Cafe. Kids are able to have a great time with visual distractions and are not consumed by the playing games.
Kelly A.
Verified
Report | 2 years ago
I can't wait to try all the options.
Gerri H.
Verified
Report | 2 years ago
Great staff and general manager delivered great service with a smile.
Norine G.
Verified
Report | 2 years ago
Staff is always friendly and helpful, food is always good and served hot and quick.
Randy T.
Verified
Report | 2 years ago
great service
Diane P.
Verified
Report | 2 years ago
Taking grilled cheese to the extreme - very good!
Darlene C.
Verified
Report | 2 years ago
Went to the Newport location on Sunday it was quite busy however the staff was friendly and really moving quickly to make certain patrons had a positive experience.
Penelope
Verified
Report | 2 years ago
Flying Pig
Nathan V.
Verified
Report | 2 years ago
Open one in the burbs
Kimberly P.
Verified
Report | 2 years ago
Great food
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From Our Editors

Tom + Chee co-owners chef Trew Quackenbush and Corey Ward are revolutionizing the grilled-cheese sandwich every day. What once was two slabs of boring bread and a simple, stupid slice of cheese has been reinvented by their kitchen, which churns out a menu of gooey sandwiches mentioned by the Today show and feasted upon by Man v. Food’s Adam Richman. Most famous for a sandwich that combines glazed donuts, the eatery also fills an assortment of breads with gourmet cheeses such as brie and smoked gouda, crunchy potato chips, and cherry peppers. They recommend sandwiches always be dipped, which is why chefs tirelessly ladle bowls of tomato-based soups from bubbling pots all day long.

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