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Truck stops and interior design makeovers don’t exactly go hand in hand. But then again, Jake’s Diner isn’t trafficking in diesel anymore either.
So when owners Lyle and Judy Hicks wanted to change the interior design of Jake’s dining room to make it more customer friendly, they called on remodeler Andy Barrow of Let’s Make A Space, who redesigned the dining room into what Lyle called an “unbelievably beautiful” atmosphere.
Cabinetmaker Duane Schiedler, owner of The Wood Awakening, fashioned maple topped tables for the dining room as his part of the makeover.

Truck stops and interior design makeovers don't exactly go hand in hand. But then again, Jake's Diner isn't trafficking in diesel anymore either.
So when owners Lyle and Judy Hicks wanted to change the interior design of Jake’s dining room to make it more customer friendly, they called on remodeler Andy Barrow of Let's Make A Space, who redesigned the dining room into what Lyle called an "unbelievably beautiful" atmosphere.
Cabinetmaker Duane Schiedler, owner of The Wood Awakening, fashioned maple topped tables for the dining room as his part of the makeover.

The lamb chops at phoenix. When the Phoenix first opened, it was immediately recognized as a gastronomic oasis in the Old Mill office area. Weekdays bustle as the restaurant serves solid breakfasts and lunches to desk jockeys. Recently, this little out-of-the-way spot started serving dinners, hoping its daytime success would cross over to the nighttime meal.

With this in mind I set out sample the new menu. My dining partners and I arrived at 6:30 on a Saturday night. I was glad to see the large houseplants had been moved, as palm fronds tickling the back of your neck is nice in some instances, but not during dinner.
There were three specials and three house soups. The menu offered beef, seafood, poultry and pork prepared in a variety of semi-international ways. I opted for the Medallions of Pork served with a sauce “au poive” (a misspelling of the French word for pepper or peppercorn sauce, which should have read “au poivre”). My dining companions both went for specials – one chose the lamb chops with a Dijon demi-glace, and the other opted for the filet of salmon with a Mediterranean tomato-based sauce. We took a gander at the wine list. Finding nothing but below average house wine by the glass, we stuck with water.

The lamb chops at phoenix. When the Phoenix first opened, it was immediately recognized as a gastronomic oasis in the Old Mill office area. Weekdays bustle as the restaurant serves solid breakfasts and lunches to desk jockeys. Recently, this little out-of-the-way spot started serving dinners, hoping its daytime success would cross over to the nighttime meal.
 
With this in mind I set out sample the new menu. My dining partners and I arrived at 6:30 on a Saturday night. I was glad to see the large houseplants had been moved, as palm fronds tickling the back of your neck is nice in some instances, but not during dinner.
There were three specials and three house soups. The menu offered beef, seafood, poultry and pork prepared in a variety of semi-international ways. I opted for the Medallions of Pork served with a sauce "au poive" (a misspelling of the French word for pepper or peppercorn sauce, which should have read "au poivre"). My dining companions both went for specials - one chose the lamb chops with a Dijon demi-glace, and the other opted for the filet of salmon with a Mediterranean tomato-based sauce. We took a gander at the wine list. Finding nothing but below average house wine by the glass, we stuck with water.