The flying of fingers and moving of electrons. That is all it takes to both create and send a text message to anywhere in the world. As I sat in a silent classroom, that is exactly what I did. Those text messages flew through the air and into the cellular system, only to end up at the receiving end, my editor’s phone. I was inviting her on a lunch date. A few more digits typed and it was agreed. We were going to meet at the Caddie Shack restaurant, located in the Casper Municipal Golf course club house.

We arrived to ample parking and a great view of the Casper College campus. It was a cold and windy day typical of Wyoming winter time, so we sprinted toward the main entrance. We noticed a distinct lack of signage and hoped we were using the correct portal to lunch. Pulling the large white double doors, we were transported into a large open room. Something was amiss however. In this room were several children playing and watching TV. Fearing we had gone into the wrong entrance, we carefully tiptoed around until we found the eatery.

Seating ourselves at the nearest four top, we were happy to be out of the cold and inside somewhere warm. We looked around and saw other groups and couples enjoying a meal and casually catching up with friends. We noticed that a significant percentage of the customers were elderly and disabled. Having a family member who is confined to a wheelchair, I was very pleased to see how easy it was to navigate through the tables and chairs. It was apparent to me that these customers felt the same way. Instead of knocking into other diners and feeling as if they were in the way, they were easily able to move about and get comfortable under their own power.

Soon after we planted ourselves, a kind and efficient young man delivered our menus and took our drink order. The menu was two sided and simple. It provided a number of prime lunch dishes, such as sandwiches, burgers, and the like. We both agreed on our order and passed it up the line. We ogled into the kitchen as we watched out meal being created. I was shocked to see the beef for our burgers being hand weighed. It was bright red and able to retain a ball shape. This is a sure sign the meat was not previously frozen.

Looking around, we could almost exactly guess the date the building was erected. While comfortable and extremely clean, it was clear that the building has not been updated in some time, if ever. A portion of me wanted to deduct points based upon this, but the majority of my brain cells kept saying “why mess with success”. My editor also pointed out the possible red tape with remodeling a city building. I looked at her askance as she sipped her beverage. Like any good writer, I seem always at odds with my editor. In this instance, I had no rebuttal and sat there trying to conjure up a good argument as smoke slowly rolled from my ears.

Trying to appear un-phased by my inability at argument, I took a quick trip over to the bar and looked at an area I was sure would be missed by average cleaning. I crouched down under the top and searched for gum and mined nose gold that may have been stuck there by more boorish diners. Look as hard as I might, it could find nothing nasty. Either this eatery sees the finest patrons around, or they take the time to clean.

I returned from my successful mission as the food made its grand entrance. I quickly forgot about my recent speechlessness as my eyes locked onto the waffle cut French fries like a laser beam. Being a good ol’ American boy, I like fries. And these fit the bill. I would have liked to see them left swimming in the fryer for a few more seconds, but they were very good none the less.

My burger was smothered in a red chili and topped with garnish. I excavated through the pile and noticed that I only had a bottom bun. Where was the top, I thought as I looked under the salt shaker. While just bread, I like to sop up the remnants of flavor with this edible sponge. Un deterred and diving in with the intent of tasting instead of viewing, I was pleased. The chili had a strong flavor that may be too much for some diners but was easily palatable and even enjoyable to this eater. I gobbled up every morsel until I struck plate. The problem was that I found myself wanting more. I must have had a pitiful look upon my face as my dear editor offered up a portion of her plate. We were at odds in this area as she was contemplating taking leftovers home, while I was eying the menu for another dish. By contrast, I am a large person who can destroy a buffet with ease while my editor is petite and eats like a bird.

Once I had ravaged the remnants of her dish, we sat and relaxed as we waited for our bill. The same efficient young man quickly brought it over and thanked us for our patronage. We were both happy to see a meal for two people that cost under $20. A quick swipe of the plastic and we were headed back into the world. My editor pointed out how I didn’t make a single golf related pun during our meal. Trying to be quick, I summed up our meal easily. “While not a hole in 1, The Caddie Shack is consistently shooting under par”. She rolled her eyes at my complimentary play on words as I fired back my cheesiest grin.

Because of an extremely clean environment and tasty food, I give the Caddie Shack a respectable 7/10 golf balls. It provides a decent meal for a decent price. I also appreciate the location. There is nothing else to eat in this part of town and it’s citizens and workers generally have to travel a great distance to eat out. Intentional or not, I also greatly appreciate an establishment that seems so built for the handicapped.

I deducted based upon a few small things. The lack of signage left us feeling a little confused. And as a large eater, I would like to see a little more portion size. I understand the need to balance portion with price and perhaps this establishment has found that balance. I would happily pay another $1 or $2 toward a dish that is designed for hungry eaters while the light/normal eaters can be happy with the existing portions.

It was also made known to me that the Caddie Shack has recently been taken over by a private owner. I am very pleased to see this and I personally believe that we will see some great changes as it evolves and improves. I will certainly be returning and look forward to seeing this endeavor prosper.

The Casper Food Critic is an independent author and is not employed by K2 Radio or Townsquare Media, LLC. The views expressed by the Casper Food Critic do not reflect those of K2 Radio or Townsquare Media, LLC.