If a news photographer asks to shoot a photo in a restaurant kitchen without prior arrangement, most owners would turn him down. But with the cleanliness of the kitchen at AJ's Restaurant in Vandergrift, I was welcomed on a moment's notice.

Owners Andrew and JoAnne Batiz take great pride in two areas — serving excellent food and serving it in an impeccably clean facility.

“We have a saying with our employees — if you have time to lean (meaning not busy), you have time to clean,” JoAnne Batiz says.

Andrew Batiz, originally from Gilpin, and wife JoAnne, a Vandergrift native, have owned the Vandergrift eatery for 29 years. He manages the kitchen, and she is in charge of the bar.

“Working together for so many years has been a joy,” he says. “We have been able to be successful as a team, and rely on each others' strengths. We have made our reputation with fresh produce daily, hand-cut meats and striving for consistency no matter who the head chef is that day.”

ATMOSPHERE

The dining room seats 36 to 50 patrons, depending on seating arrangements. Recently renovated, it features modern patterned artwork in earth tones.

Comfortable, maroon, padded booths frame the tables and padded chairs in the middle of the dining room, making for a pleasant and intimate setting.

Original, oak-plank flooring blends the old with the newly decorated dining room, and high walls separate this room from the lounge. The ambiance was inviting even with a full dining room during our visit.

MENU

We started out with the homemade potato chips ($3.50 for a large basket). These fried, thinly sliced golden delights were sprinkled with garlic and seasoned salt and were an outstanding start to the meal.

All soups are homemade, and we tried the Mushroom Bisque Crab Soup ($2.25 a cup). With a little spicy bite, and loaded with vegetables, this was a different blend than we expected, but it still was pleasing.

We heard that AJ's was well-known for its chicken wings ($17 per dozen), and one bite told us why. These fresh, meaty wings, fried to a crispy perfection with paprika seasoning, could be a delightful meal all by themselves.

Our carnivore chose the 12-ounce ribeye steak special ($21.95), ordered medium rare. This flavorful, tender entree arrived perfectly cooked and with a pleasing grilled taste, accompanied by parsley potatoes and a side salad. All steaks at AJ's are hand-cut in-house from whole loins, and our diner said his steak was as good as ones he has eaten at Morton's and Ruth's Chris steak houses, but at half the price.

Looking for variety, a Grilled Reuben Platter ($9.95) was just the ticket. Lean corned beef packed on fresh rye bread, smothered in mild sauerkraut, melted Swiss cheese and Thousand Island dressing, this huge sandwich is a treat. Served with shoestring fries and vinegar-based cole slaw with a slight horseradish kick, this meal got a rave review.

The Chicken Parmigiana dinner ($11.95), featured fresh breaded chicken with homemade marinara sauce and melted provolone cheese, and a generous side of spaghetti. The kitchen chef buys his chicken fresh by the case, and that effort is evident in the superior taste.

Our dining-review group's running joke that someone must eat a Grilled Chicken Salad was fulfilled at AJ's. The huge offering ($8.95) featured fresh, cubed, grilled “melt in your mouth” chicken over a bed of mixed greens with fries. Also, as a healthy alternative, a baked potato can be substituted with the salad instead of fries.

And, finally, we just had to try the sandwich specialty of the house — the Mini-Drew ($8.95). Truthfully, this is one of the most amazing gastric treats we have ever eaten. Shaved prime rib, ham, bacon bits, provolone and Swiss cheeses, fried onions and mushrooms, all on a heated garlic hoagie bun, blend together superbly. This sandwich itself is worth the drive to Vandergrift.

Our server was extremely knowledgeable and professional. In conjunction with the kitchen, she knew just how to pace the dinner and was very attentive.

AJ's offers fresh quality and a delightful dining experience. It is refreshing to find a family-owned restaurant in a small town capable of delivering consistently fine food.

Eric Felack is a staff photographer for Trib Total Media.

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