Big Bear Today Magazine September 2020

Big Bear Today September 2020—Page 9
Thelma’s shines with patio, ribs, pies
Terrific patio, nicely landscaped with
flowers and planter boxes, surrounded by
glass enclosed fence that keeps traffic
sounds out and views in.
When indoor dining was banned
Thelma’s already had an outdoor oasis in
place, with seating for up to a hundred. “We
didn’t move anything for Covid,” Mark
Henderson, who owns Thelma’s with wife
Elaine, said. “The tables were already
spaced and there’s no fake grass, pop ups
or tents. Our patio is the same as before. It
feels like a part of the restaurant.”
The outdoor space that first debuted
at Thelma’s restaurant in 1992 has paid
dividends this summer with the outdoor
dining restrictions. As has a complete dinner
menu that features just about everything,
from all-you-can-eat beef ribs and
football-sized chicken pot pies on weekends
to seafood, steaks, pasta, and more.
Front landscaping was in motion before
the shutdown and there’s a new digital
sign broadcasting specials to drivers on
the boulevard. And on the patio, Thelma’s
added something it’s only had one other
time in over 30 years: live music.
Now guests are treated to the diverse
sounds of Brad from Silver Moon, all Fridays
and most Saturdays from 6-8 p.m. in
September (story page 10). Brad’s
repetoire is as varied as Thelma’s extensive
menu, about 9,000 songs deep with a
little something of everything ranging from
the Civil War to Bob Dylan and the Rolling
Stones. His guitar and harmonica are
welcome accompaniments as guests dine.
Interestingly, Thelma’s only did breakfast
and lunch when the Hendersons took
over. They’ve built it into a dinner house
too by serving homemade soups—clam
chowder on Fridays and cream of broccoli
are favorites—along
with unique
specialties
that set the
restaurant
apart from
competitors.
A nice selection
of beers
by the bottle
and on tap
plus wine
doesn’t hurt
either.
Spacious patio seating and football-sized chicken pot pies (left) at Thelma’s
Chicken pot pie is one of those specialties,
available in limited numbers Fridays
and Saturdays. Each large casserole
is overflowing with golden, flaky puff
pastry bursting at the seams with tender
bird, veggies like peas, carrots and celery,
all in cream sauce. It takes a big appetite
indeed to polish off one of these delights,
but I was up to the task on our recent visit.
“We make just 18 pot pies each night,
and it’s not enough,” said Ronna
VanOostendorp. “We always sell out, especially
since coronavirus. People want
their comfort food.”
Saturday night all-you-can-eat beef
ribs are another Thelma’s tradition. Pick a
bone with Thelma’s and see how many
meaty ribs smothered in house barbecue
sauce you can handle. A guy next to me
stopped after just the initial three ribs that
are served but another guest across the way,
along with his wife, were each on their
second plate of bones when we left and
might still be there eating for all I know.
Pot pie overdose ruled out another
Thelma’s specialty: apple dumplings baked
by VanOostendorp. She starts with a whole
cored and peeled Granny Smith apple with
cinnamon and sugar inside, then it’s
wrapped in homemade croissant dough and
“baked with love,” she said.
Each is served warm with vanilla ice
cream, caramel sauce and whipped cream
and is every bit as luscious as it sounds.
Better than apple pie a la mode it’s also
bigger, a virtual meal in itself. Which is
why my buddy John orders just a bowl of
soup for dinner and pairs it with a dumpling
dessert to call it a meal.
Thelma’s also bakes 50 or more fresh
pies a week, displayed in the glass case
Continued on page 12
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