BLOOMINGTON - T.G.I. Fridays may have picked the right time to push its portion-control options - right about the time Ford signaled that it may give up on the Hummer.

This nation, where sometimes the bread is named after Texas, may finally be coming to terms with its consumption.

But Fridays is wise to label its smaller-portions section its "Right Portion, Right Price" menu, because we don't want to be reduced on portion size unless it saves us a couple bucks.

One page of the menu is devoted to 11 items with more tempered portions - the half-rack of ribs rather than the rack, the 6-ounce sirloin rather than an entire cow. I had the pepper-crusted pork chop.

My meal was a good-sized pork chop with mashed potatoes and gravy, plus six onion rings. That was it, and that was exactly what I needed.

It was $9.99 plus non-alcoholic drink, tax and tip (or, $13.56 plus tip).

The pork chop was served on the bone and the seasoning was subtle. The gravy tasted almost as good as my momma's. The onion rings were savory; thank you for only delivering six of them.

Other parts of the Right Portion section of the menu also sound tempting.

For example, the Strawberry Fields Salad combines chicken, fruit and glazed pecan ($7.99). The Key West Shrimp is a low-carb blend of Cajun spices served with lime ($8.99).

The Right Portion section of the menu contains plates with about two-thirds the food of regular dishes, and all are under $10. The regular meals, excluding the lunch-tailored fast items meals on the back of the menu, run $10 to $17.

It appeared Fridays was running a risk when it rolled out its Right Portion menu as an experiment in winter 2007. As a New York Times writer put it, "Restaurants also point out that even when consumers say they want smaller portions or healthier choices, they often do not order those options."

But I just don't recall seeing things like Cajun shrimp with lime or pepper-crusted pork chop on the low-portions selections at other restaurants.

Greg Ray, general manager of the Bloomington T.G.I. Fridays, said the option has become a drawing point. As further evidence, Fridays in May announced Right Portion, Right Price is a permanent fixture, and it is running a national advertising campaign.

Essentials

T.G.I. Fridays is located at 9 Brickyard Drive, Bloomington. That's the road off Veterans Parkway leading to the Doubletree Hotel.

• Phone: (309) 662-2231

• Hours: 11 a.m. to 11 p.m. Monday through Thursday; 11 to midnight Friday and Saturday; 11 to 10 Sunday.

• Internet site: www.tgifridays.com

• To go: Available, as are specialty plates, such as appetizer combos for parties and business groups.

Ownership

T.G.I. Fridays was created in New York City in 1965. It grew to 12 spots when purchased in 1975 by Carlson Companies Inc. The company reports having more than 600 sites in the United States and 300 outside the States.

Block/Holt Enterprise owns the Bloomington Fridays franchise and those in Champaign, Effingham and Springfield.

Decor with flair

On the walls, an astronaut figure is next to figures of Jake and Elwood Blues. A Yoda mask was fixed to a wall near street signs and a bicycle. It's an artistic dishevelment, with the pattern being period - 1970s, 1980s. Remodeled a couple years ago, the restaurant has some very sleek art that doubles as Coke promotion.

Workers without flair

Missing from yesteryear is the employee "flair." That is those buttons that employees used to wear all over their shirts and, for extra flair, on suspenders. It's been a few years since Fridays dropped the flair.

Service

All employees I encountered were competent and pleasant to be around.

Drinks

Fridays is big on its frozen mixed drinks, but has a full bar of beverages.

Jack on the grill

One of the signatures of Fridays is its smoky, sweet grilling sauce named for its addition of Jack Daniel's whiskey. The alcohol is cooked out, so it's safe for minors. Speaking of, there is a children's menu. It's printed on placemats, and kids get crayons to color in those placemats.