It’s got to be hard to get innovative when it comes to nachos. There really isn’t that much you can do. Chips, cheese, sour cream, salsa, some veggies – that’s about it. However, there’s one server at the Barley Mill in Eau Claire who had an idea that I’d never thought of – “hey, why don’t you get the sauces on the side so they don’t get soggy?” (more…)