The dessert menu seems to be the only safe space around 
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I googled this place and here’s one of the first images that popped up. I think this explains everything. Epic 3:00a.m. stoner food. We’ve got some salad, we’ve got some fries, we’ve got some other … who the fuck knows. Just get it on a plate.
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Nah, that’s a common thing in Penna. Throwing fries on anything — but predominantly salads — makes it PGH-style.
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Brioche Bread…as opposed to Brioche Fish and Brioche Potato.
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Spaghetti noodles, too 
Although I wouldn’t put it past some Bellefutians to not know what brioche is.
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Is the romaine on the Caesar Pasta salad fresh and crisp, or is it grilled?
It seems they are hiring… for a menu copywriter perhaps? Or a chef?
So many questions…
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I’ve considered offering my editing services, but I’m not that invested, plus it provides us with endless entertainment
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Agreed. I look forward to the fun. Thank you for sharing!
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The Blonde Bistro strikes again. It’s nothing too crazy this time around (SADZ!), but for a few whoppers.
The ahi tuna dish sounds almost reasonable, although I’m not sure why one would bother to sear “sushi grade” ahi tuna.
“She’s a HOT mess” may be the perfect description for the person running the place, and that plate is a bit of a nightmare. LOTS of ranch for dipping all those tastee fried thangs, tho 
Abundance seems to be the guiding theme for this edition, what with the pierogi lasagna made with “low and slow” onions 
and CHEESE, LOTS AND LOTS OF CHEESE.
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I was mildly disappointed in the newest edition of the Blonde Bistro’s menu… that is, until I got to the Shrimp Toast Skagen. Why bother toasting fresh baked… pumpKernickel?
I almost spat out my afternoon cuppa. PUMPKERNICKEL saved the day.
Although that NOT-A-MARTINI, NOT EVEN CLOSE deserves an honorable mention. JFC.
Thank you, Blonde Bistro. Never change 
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The whole menu is confusing starting with the jalapeno poppers. Normally the jalapeno peppers are stuffed with cheese but it sounds like the pierogies are stuffed with cheese and maybe diced jalapenos? And ravioli over lemon curd? Yuck! Agreed about the martini. Regular martinis aren’t made that way nor is any NA drink I’ve ever tried.
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That drink as described is way better sounding than what came to mind when I read “sweet dirty martini”: olive brine + simple syrup? Ewww…
Not to mention “Persian cucumbers” are the standard cukes most buy in the stupidmarket. (vs the konger English cukes).
Hmm. The Persian cukes we get here have much thinner skin and few to no seeds, and are thinner in diameter.
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Yeah, I’m with Ernie here. There’s the fat US cukes with big seeds I never got used to moving here, the English / hothouse cukes I’m accustomed to from my homeland, and Persian cukes, which are def slimmer and smaller than US cukes.
I bet BB uses reg’lar ole US cukes, tho.
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Nope. Not a martini at all. But to be fair, it does sound tasty. I’d take it in a double old fashioned glass over ice.
Oh, fer sure. Just don’t call everything in a martini glass a martini 
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OK, I thought the fatties were Persian cukes. I stand/sit corrected!
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Aldi and Giant near us also sell smol cukes that are not Persian, but also not pickling cukes.
I just tossed the bag as I used a bunch yesterday, but next time I’ll have a closer look.
#mysterycukes
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The BB strikes again! 
I never knew asparagus was made up of segments.
“Garlic seared” isn’t a thing (tho it should be, mabez?).
I’ve also never heard cheese-stuffed ravs to be referred to as “fluffly pockets of pasta,” and I don’t think I want to know what a Montreal cream sauce is
One of their more harmless culinary crimes, for sure.
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