Kisor’s Grill & Bakery

We found Kisor’s Grill & Bakery packed during one recent noontime visit — a not-uncommon situation for new restaurants.

But, assuming Kisor’s food remains as good as it was during our visit, we expect to find the parking lot overflowing every day. Not that the food — or the service — was perfect. But it was good enough that everyone at our table was happy, and our group admittedly includes some finicky eaters.

The bacon-wrapped petite tenderloin filet ($10) was delicious, and cooked expressly to our request: well-done. The 5-ounce filet is just right for lunch, and it was one of the most tender pieces of meat we’ve gotten at a restaurant in some time. The entree comes with a choice of two side dishes but, unfortunately, our choices — french fries and rice pilaf — led to a bland-looking plate. A sprig of parsley would have dressed up the plate considerably. Still, except for the fries, which tasted as though they’d been cooked hours before and left on a counter to wilt, the dish was good. Next time, we’ll skip the fries.

The most intriguing dish ordered by our party was the Tostada Florentine ($6), which is certainly an attractive dish. It’s a tostada shell covered with spinach, jalapeno peppers, cheese, scallions and tomatoes and, for an extra $1.50, the chef will toss on some chicken. A guest at our table said the food was delicious but rich and recommends sharing it with another diner — or being prepared to take home leftovers.

The Cajun chicken ($9 for an 8-ounce breast served over rice) was deemed “a little dry but good” by another diner. His vegetable of choice was the garlic corn, an unusual but tasty side dish.

Two of our group chose the mushroom Swiss cheeseburger ($6.50), a good choice of a burger topped with Swiss cheese and a liberal helping of mushrooms.

The pecan pie was, without doubt, among the best we’ve ever had. Served warm, the pie was syrupy as though fresh from the oven.

Our biggest complaint pertains to the service, which, although pleasant, was delivered by an obviously still-green staff. We had time to spare on this particular day, however, so when, after mixing up all our entrees, our waitress delivered the wrong kind of pie — she looked amazed when we pointed out the plate contained apple, not pecan pie — we took it in good humor. No doubt, the staff will soon have plenty of on-the-job training to minimize such errors.

In the meantime, we’ll return to Kisor’s with the expectation of another good and pleasant meal.