Would you like to take “a ride down flavor lane?” If so, one Austin, Texas couple has a restaurant recommendation for you: Applebee’s.

That’s right, Applebee’s.

Newlywed and TikTok influencer Julsey (@atxjulsey) is on a mission to take her husband to every chain restaurant before their first wedding anniversary. A few weeks ago, she and Michael went to Applebee’s.

Michael wasn’t the only one getting a fresh perspective of the neighborhood grill.

“Now I’m not gonna lie, I haven’t been to an Applebee’s in 20 years. So I am excited,” Julsey says in a TikTok restaurant review.

Michael chimes in, “This is your first time too.”

The couple proceeds to order practically half the menu, as any serious restaurant reviewer should.

They made some jokes at the 45-year-old chain’s expense. But overall, they left with a good impression.

Now, for their order

The pair start with specialty drinks: the Poppin Shirley for her; the Shark Bowl for him.

Julsey’s drink comes with Pop Rocks, a treat for any ’80s or ’90s kid. Michael’s features Captain Morgan and gummy shark candies.

Of hers, Julsey says, “Oh, it’s got red dye 40. Yum.” Then she takes a sip. “Honestly, it’s very good.”

Next, Michael samples his frozen blue concoction. “Mmm,” he says, adding, “I love my sweet drinks.”

For appetizers, they order a sampler platter that includes spinach and artichoke dip, mozzarella sticks, chicken quesadilla, and boneless wings in addition to Chicken Wonton Tacos.

Both agree that the spinach and artichoke that’s ubiquitous to American chain restaurants, and often referred to simply as “spin dip,” is a standout.

Julsey describes the triangular tacos’ appearance as “like when you first learned to draw and you drew your first taco.”

Fans of Walker Hayes’ 2022 smash hit “Fancy Like” will appreciate that they ordered the Bourbon Street Steak. Though they may be disappointed that the newlyweds declined to add an Oreo Shake to complete their date night.

They both give the streak entree a positive review. “Honestly, pretty dang good,” Julsey says.

Their entrees also include Bourbon Street Chicken & Shrimp and the Quesadilla Burger.

Michael comes away a big fan of the Quesadilla Burger. Julsey simply says, “It tastes like a Big Mac.”

And for their final course, the pair decides they have no choice but to order something in a skillet, as the cast-iron staple of American kitchens is all over the menu. They select an Applebee’s classic: Sizzlin’ Butter Pecan Blondie.

They are both blown away by the dish.

Julsey says, “Oh man, that’s good. I think Applebee’s just won best chain dessert.”

“Ooh, take me for a ride down flavor lane,” Michael raves after taking a bite.

Step aside, haters

Julsey’s TikTok, which has 311,000 views as of this writing, had people feeling nostalgic about “eatin’ good in the neighborhood.”

Some of the top comments blasted the national chain’s many critics. Seven years ago, a Redditor described Applebee’s thusly: “We’re the only predictable thing open for 40 miles, and your wife is hangry. Is quality really your top priority here?”

More recently, another said people hate Applebee’s “because it’s mostly just microwaved food. Pre-packaged, pre-portioned microwave food.”

An Applebee’s defender who commented on Julsey’s post had this counterpoint: “The Applebees hate is forced. Always good.”

Another agreed, writing, “The hate against Applebee’s and Arbys is so forced. I loooooove some Applebee’s.”

Julsey responded to one, “Honestly our entrees SLAPPED.”

A third commenter described the experience in revelatory terms: “Went to Applebee’s for the first time and my life changed.”

At the end of the TikTok, Julsey summed up the experience thusly, “Applebee’s renewed my love for two things: cast iron skillets and red dye 40.”

She did not immediately respond to an email sent Thursday morning.

@atxjulsey Husband tries Applebees for the first time Their cast iron stockpile must be crazyyyyyy #applebees #chainrestaurant #whatiate #husband ♬ original sound – Julsey

Have a tip we should know? [email protected]

I’d barely squinted my way through reading the appetizers at a dimly lit Chicago bistro before we gave up and my friend grabbed the pretty brass table lamp to use as a light. When my friend asked a server to explain an unfamiliar dish, she too strained her eyes over the menu. No one—diner or staff—could see a thing.

I’ve made a common practice of holding up votive candles to decipher the menu in pitch-dark basement wine bars, and shining my unlocked phone toward my plate to see the fish at a low-lit omakase. Across from me, my date’s face flickers in and out of sight like a ghost.

With their lighting, restaurants aim to strike a balance between functionality and the immersive theater they’re inviting diners into for a few hours. Unfortunately, diners and restaurant owners don’t always agree on what constitutes bright enough.

“Why are the majority of sit down restaurants so dark?” asked one Redditor a few months ago. Ambiance! someone replied in cheeky quotations. Some suspicious users guessed that the dimness hid grime on dishes or flaws in the food. A handful defended low lighting for helping “set the mood” or creating a more “romantic” setting.

“Low-lit spaces offer a cozy, private atmosphere separate from our everyday world,” says Whitney Walsh Cardozo, chef-owner of Chez Foushee Restaurant & Bar in Richmond. “Like color, lighting impacts people.” But finding the equilibrium between sultry world-building and enough visibility to read the menu is a delicate business. Chez Foushee complements its muted green walls with sconces that cast a soft upward glow. An alabaster chandelier illuminates “just enough of the bar area,” and small table lights emit sufficient light to see what’s going on, while an additional candle on each table establishes the mood.

Lighting has to serve multiple purposes. There’s general lighting to set the tone, brighter task lighting to help chefs and servers carry out their jobs, and accent lighting to draw attention to certain areas of the restaurant or up the ambiance. A soft spotlight over a table, drippy wax tabletop candles, or a spindly chandelier above the bar might draw diners’ attention to unique design elements or submerge them in a sexy dining room.

Accent lights are great for establishing a vibe, but deployed haphazardly, things can go from alluring to blackout-dark.

Industry pros often veer quite dim in their lighting preferences. Erin Boone, the founder and principal designer at Boone Interiors, prefers the immersiveness of a dark restaurant. When she visits restaurants she’s designed after they open, she routinely thinks they are far too bright.

“I think this is oftentimes a result of ‘caving’ to patrons who are complaining about the light levels being too dark,” she says. Depending on how receptive the client is, she may bring it up and coax them to go dimmer. “All restaurants should be designed for adjustable lighting that can change throughout the evening and also go ‘full tilt’ at night for cleaning.”