Off the Chain at Hillstone

I never think chain restaurants are going to be good. It’s that weird, uppity NYC thing of being a foodie in the age of locavoreism and popups. It’s stupid – sometimes places are just chains because they appeal to lots of people and make money. And why? Because they are delicious!

Case in point…Hillstone. Which used to be Houston’s. And in some places, still IS Houston’s…I think it has to do with those calorie counts that chains are required to print in their menus.

I had a very tasty lunch there. Expensive, but PERFECT for a business lunch or dinner. Oh yeah, and it’s the darkest restaurant in which I have ever dined.

20140917_142511Peruvian corn

Not the wonderfully plump, buttery, sweet kernels of corn that I expect when I read this on the menu, but tasty all the same. Somewhere between southwestern and Indian, it’s tossed with firm zucchini and spicy jalapenos in a buttery, cumin and coriander dusted glaze. It’s actually a great appetizer – grab that corn while you can, because pumpkin season approaches.
20140917_145052Ahi tuna salad with mangos, tomatoes, and avocado
20140917_145059 This is legit – too legit to quit, in fact. The ahi tuna is excellent quality – meaty in texture and mild in taste, crusted in a salty, slightly spicy rub that is complemented by scallions and tart ponzu sauce. The salad alongside is filled with sweet mangos and the butteriest avocado imaginable. It’s healthy but satisfying thanks to the myriad of flavors and textures. If you like Asian fusion – which I do – you will love this. 20140917_145121Fries

Shoestring. Hot, crispy, not too salty. Served with spicy mayo and standard ketchup. Just get them, already.

Please come here if budget isn’t an issue and you are on the Eastside. Or the middle fo the country. This is LEAGUES better than what I think of fast food as being. Service is great and so is food…don’t worry, I promise to still be snobby about most things.

Nighttime Brunch at Egg Shop

What’s a gal to do when the hottest brunch spot is not only way downtown and doesn’t take reservations, but also has a 2+ hour wait on weekends?

She has brunch for dinner, of course.

20140915_203241Egg Shop is the latest darling of the brunch world. It is – as it sounds –  a sweet, small, retrofitted eatery specializing in one thing: eggs. In bowls, on toast, and in every incarnation you can imagine. Though it’s supposedly bumper-to-bumper packed on the weekends, on a weekday night, it was positively deserted except for the pleasant waitstaff and enticing, tiny open kitchen.

20140915_204526 Egg salt and pepper shakers…come on…this is adorable.20140915_204609 Avocado toast with heirloom tomatoes and a poached egg

Thick, seeded toast smeared with buttery avocado and topped with sweet heirloom tomatoes and…

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a gorgeous poached egg. Tender whites, gooey yolk. Warm and comforting atop those juicy tomatoes and that lush avocado. This is so simple that you could make it at home…but you know you wouldn’t. I doused this with the homemade hot sauce and it was such a satisfying meal that I may just make it for myself tonight, after all.
20140915_204619Egg salad with fried chicken

The best fried chicken I have had in recent memory. I can’t tell you how good it is. Juicy with a thick, craggy crust and not too thick – perfect for eating between two slices of toast. The egg salad isn’t made with mayo but it’s still creamy and loaded with piquant, aggressive flavors like coriander, dill, and fresh herbs. It’s light and punchy instead of stodgy like egg salad often is.  It’s more of a spread, a backdrop, for that lovely fried chicken. This doesn’t need anything – not hot sauce, not mayo…nada. Just your mouth.

This place is kind of overpriced, but it was fun for a weeknight meal. The service is great and the food is delish. I would NEVER wait more than 20 minutes to eat here – 30 minutes max. But if I was int the neighborhood again, I would be happy to eat here again and try a Bloody Mary, too.

Long live evening brunch!

BBQ Oven Fries

Did you know that if you keep potatoes in your fridge, they will last for, like, months?

I’m serious…I found a couple of potatoes in my fridge that I must have bought in 2012. They weren’t shriveled. There were no eyes growing – not one! There were no brown or mushy spots. It was like I had just bought them earlier that week. Wow.

So, I made a recipe that I haven’t ever made for the blog, even though it’s been in my repertoire since I was in elementary school. It was on my kitchen table growing up at least once a week. It’s the kind of homey, comforting food that is perfect for any weeknight meal. It’s not a fast recipe, but it’s almost stupidly easy.

And, oh, I make it with bbq sauce because my husband is WEIRD and doesn’t like ketchup.

BBQ Oven Fries

CollagesIngredients:

2 russet potatoes, washed, dried, and cut into about 8 long strips

1/2 cup of bbq sauce

2 tsp. olive oil

sprinkling of salt and pepper

IMG_14271. Preheat the oven to 425F. That hot temperature is very important, unless you want to be cooking for 8 days and nights. Drizzle  the potatoes with the olive oi, season lightly, and put them on a baking sheet. Then, pop in the oven for about 40 minutes or…

IMG_14322. Until they are golden brown on the bottom, when flipped over. They should have a nutty, savory aroma, and come on…you know what fries look like, right? Flip them and cook them for another 10 minutes or so, and then…

IMG_14363. Add the bbq sauce. Just pour it on then flip the fries over and pour a little more on those suckers. I like mine pretty saucy. Cook for another 10 minutes, or until the bbq sauce caramelizes and gets sticky and then…

IMG_14494. Serve.

Sorry there isn’t another photo, but these were gone in seconds – they always are. And why not? They are crispy on the outside and fluffy on the inside. They are covered in a sticky-sweet sauce that clings to the fries and eradicates the need for any dipping sauce. And…msot of all…they are homemade. Even if you get a rotisserie chicken from the grocery store and a salad in a bag, this is so wholesome and homey that you will feel like you made the whole damned meal from scratch.

Refrigerated potatoes FTW.

These Are a Few of My Favorite Burgers

As Fraulein Maria might sing: “These are a few of my favorite burgers”:

DB Bistro Moderne Burger

The first thing I said when I tasted this was “I felt like I have never eaten beef before.” This was SO beefy, with its double hit of medium rare ground sirloin, rosy and robust in taste with the tender shortribs. The short ribs were not stringy or gamy, but cooked until the flavor was mellow and deep against the vibrant ground beef. The bun was soft and squishy, but did not deteriorate from the copious meaty juices. The taste of truffle was delicate but ever-present, savory and heady next to the sweet madeira in the short ribs. The piece de resistance was, of course, the sizable disc of foie gras, melting and rich. It swam in my mouth, almost dancing, the sweet, buttery component of the dish. I still don’t know how these ingredients all worked so well together – even describing it seems like overload – but the taste is one that I will never forget. One half was perfect – more than that and I would have gone into cardiac arrest. Happy cardiac arrest.

Louis Lunch

This is all about the beef. It’s as close as you will get to eating a steak on bread. Louis Lunch uses a custom blend of 5 different cuts of fresh meat, hand rolls the patties daily, then cooks them in those old-fashioned grills. The patty is coarse and lightly salted – it is really just the taste of meat. Buttery, iron-y, almost funky in its meaty heft. This is a power-filled burger that is all about the meat.  Ignore the soft white bread, the strong white onion, and the somewhat mealy tomato – these are just there for show. The cheese, velvety smooth in texture, is also delightfully melty and provides a wonderful counterpart to the bite of the burger.

Shake Shack

Come to mama. I am so sorry In-n-Out, but I am leaving you for Shake Shack. THIS is what a classic “fast food” burger should taste like. I mean, this is just insanely good. The potato bun is soft and stretchy; pleasantly saturated by meaty juices. The patty itself is thin but not flimsy, with enough heft to have a bit of pink inside, contrasting with the salty, charred exterior. The vegetables are crisp and vibrant, and the only thing I can say about the cheese is: what have I been missing all my life?! It is, of course, some unholy fatty and carb-laden cheese flavored sauce, and it is OUTRAGEOUSLY tasty – melty, tangy, all things cheese should be. The shack sauce is almost unnoticeable between the meat, the bread,and the cheese, but it adds a slightly sharp/sweet taste towards the end of the bite. The only way that I would change this is to add some of the excellent chopped cherry peppers found on the SmokeShack burger. They have a particularly piquant heat that would be welcome here. This went down way too fast…next time, I’m getting a double.

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Lamb Burger at Greenhouse Tavern

This lamb was so strong, so amazingly lamb-y that it almost electrified me.It was juicy and cooked a perfect medium, with a funky cheese and acidic shallot topping that re-emphasized the strong lamb-y flavor. Served on a soft bun with a side of tangy spiced mayonnaise, this was the most incredible burger I have had in ages.

David Burke Burger

This burger is unreal.  It is humongous, yet it is ideally cooked. A thick, craggy crust surrounds a rosy interior. Well, two rosy interiors. Each stuffed with sharp, tangy cheddar cheese and sweetly caramalized onions. The patties are coarsely ground and so chock full of flavor that any ketchup or mayonnaise is merely gilding the lily. This burger is possibly the best I have eaten since Louis Lunch. It is really all about the meat – it eats like a steak. The patty is juicy but does not spill all over the plate – rather, it holds its moisture as you eat it. The toppings are delicious, but the meat is absolutely the star. The bun is standard, but holds up well. This burger feeds 2 easily, though if you eat it alone in 25 minutes, you get a free T-shirt. Antacid not included.

Jaleo Iberico Pork Burger

That’s right. The same Iberico pork I worship in slices. Here, it is coarsely ground and loosely packed into a juicy burger. Served on a brioche bun with sweet peppers and more of that creamy alioli, it is a very meaty and almost woodsy slider.

Restaurant Week at The Writing Room – As Corny as Kansas in August

Restaurant Week is here again, and this time I headed to Yorkville’s The Writing Room to check out the lunch menu.

20140725_121842 The restaurant is large and airy, which helps to lighten and soften the clubby, dark interior. It’s casual but still upscale – come here in jeans but not dirty ones, and maybe throw on some nice shoes – got it?20140725_124151 Parker House roll

A far superior bread service than many in more expensive restaurants. They arrive freshly baked and still warm. The tops are slick with butter and covered in crunchy salt pyramids. The insides are warm and pull apart in light, eggy tufts. This is a wonderful way to start what turns out to be a wonderful meal. 
20140725_124851 Corn soup with baby shrimp and corn fritters

I was expecting cold soup, but this arrived piping hot and very savory. Usually corn is sweet, but this soup brought out the earthy, savory flavors. It’s creamy and filled with mild, pristine  baby shrimp, buttery fava beans, and hunks of grilled corn segments. The herb swirl atop adds a spicy, jalapeno-y flavor that bumps up the flavor profile. And those corn fritters on the skewer…well, who doesn’t love corn fritters on a skewer, right?20140725_131032 Slow roasted salmon

Tasty, but nothing more. Cooked to a medium with a vibrant, firm pink interior and topped with garlicky roasted tomatoes. It’s served atop creamy, salty grits laden with more grilled corn – this time, next to those herby tomatoes, the corn tastes so sweet. This restaurant really does corn well!
20140725_134630Creamsicle with brownie

My favorite course, which hardly ever happens with dessert. The creamsicle is tart and has a fresh burst of citrus flavor inside a thick, dark chocolate coating. It’s sweet and totally reminiscent of the creamsicles of my youth from the ice cream truck – to say nothing of the uber-gooey, warm, dark chocolate brownie. Warm brownie and cold ice cream…is there anything better? Be warned, the brownie has nuts.

20140725_121849The Writing Room has a great Restaurant Week menu! All of the dishes are on the normal menu, and if you ordered them separately, they would definitely come out to more than $30 altogether. The service couldn’t be lovelier (honestly…I was seated by perhaps the sweetest maitre d’hotel in the entire city), the surroundings are attractive, and the food is really great.

It’s definitely something to write home about. 

Shut up. I love my dad puns. 

Bacon and Blue Turkey Burgers

I am trying to be healthier.

And let me tell you – it is hard.

But I have a really big birthday coming up and I hear that my metabolism is going to hit the rocks. And the chances of me exercising are probably slim to none, so I should start eating a  little healthier, at least when I cook at home.

For me, that means cutting down on the refined carbs. Blah.

But I can’t let go of the fat – I need that fat.

Well, I want it, anyway.

So this is something to make me forget that I am trying not to eat bread. It’s fatty, spicy, a little sweet, and smoky.

Obviously it has bacon.

Bacon and Blue Turkey Burgers

bacon mushroom burgersIngredients:

1 lb. ground turkey or chicken

6 slices thick cut bacon, diced

1 package cleaned and chopped mushrooms, diced a little smaller

1 onion or 1 bunch scallions, diced

2 cloves garlic, diced

1/4 cup spicy steak sauce

salt and pepper to taste

drizzle of olive oil

blue cheese dressing

wedge salad fixins

20140715_174750 1. Drizzle the pan with olive oil and then throw the chopped bacon in there over medium heat. You just want enough oil to get the bacon going. When the bacon starts to sputter and brown, add the mushrooms – expect some oil splatter. 20140715_180359 2. When the bacon and shrooms are super brown, in about 15 minutes, turn off the heat and take them out and drain on a paper towel. However, do not drain the pan. 20140715_191752 3. Combine the ground turkey, steak sauce, onions, garlic, and salt and pepper. Add the mushrooms and bacon and mix well, then form into 4 patties. Make sure that the steak sauce that you choose is a little spicy and properly salty, because this is where most of the flavoring comes from. 20140715_191946 4. Turn the pan on medium high and cook those burgers right in the bacon fat. I sometimes take the easy way out and put a lid on the pan to steam cook the burgers – you lose the charred taste but it keeps the burgers moist, and since this is turkey, you don’t have to worry about keeping them rare. 20140715_200245 5. Serve over salad or in portabella buns with blue cheese dressing. 20140715_200256I mean, this doesn’t taste like I’m missing out on carbs. It tastes like a sweet, spicy burger with crispy bits of bacon and juicy mushrooms. The raw onions or scallions add an unexpected brightness and if you steam the burgers like I do, they are especially soft and juicy. Best of all, the blue cheese is a creamy, cooling counterpart with just a bit of tangy blue cheese taste. The key here is adding the steak sauce to the burgers – it takes care of the seasoning for you. Just try to choose one low in sugar so you don’t sabotage your own healthy meal.

Especially since you are going to want seconds.

Minetta Tavern – Your Everyday 4 Star Neighborhood Joint

I have a habit of visiting hugely popular restaurants 4-5 years after they burst onto the scene. I hate scouring for reservations. I can’t stand a big scene. And I really don’t like to be like everyone else, all clamoring for the same tuna crudo.

That’s why I finally got to Minetta Tavern on July 4 weekend, when I could finally get a reservation. Yes, it’s still super hard to get.

Keith McNally’s American-French bistro is clubby and steakhouse inside – kind of Old Homestead meets Sardi’s. You can feel comfy in jeans and a t-shirt or in a suit and tie. As long as you have a reservation and are prepared to pay the prices, you are a valued customer.

20140704_175307 I embarrassingly have no recollection of what this cocktail was called, but it had sherry, vermouth, Benedictine, and some other delicious spirits in it. It was made expertly by a friendly but professional bartender who directed my husband towards a delicious, rare rye. The wines are varied and fairly priced, but the cocktails are too special to miss. 20140704_181125 Gougeres

Not to the level of Marc Forgione, but puffy, cheesy, and airy. Very appetizing. 20140704_184341 Black label burger

Don’t worry, the excellent salty thin cut pommes frites were served on the side. This $30 burger was the toast of the city when it was premiered. It was called the burger to end all burgers, beefy beyond all beefiness. I couldn’t wait to try it. This is an excellent burger. It’s soft but not mushy and there is an overtly steak-y taste to it. The bun is awesome and the onions are too. 20140704_184439 But for a fancy pants burger? I’ll go here.  For a steak-y burger? I’ll go here. This is good, but not worth its cultish status. It was neither over the top decadent nor cheekily low end-high end. It was worth $18 – not $30.20140704_190526 Cote de boef for 1

Now THIS was worth every pretty penny. I have rarely had steak this good in an actual steakhouse. Juicy, funky, umami heavy ribeye, seared until the outside is charred and the inside is bright red varying to a saturated rose color with nary an ounce of blood – perfect medium rare. It has a beefy chew but is quite tender, and the fat is rendered so it is crispy and irresistible. It comes with 2 huge marrow bones, seasoned with salt and meat drippings. It’s really the perfect accompaniment for bread. I would get this again yesterday – that’s how good it is. 20140704_200307Berry and lemon cake

Light, creamy, all-American. A whimsical end to a very good meal.

And this was a very good meal.  I didn’t even photograph the excellent stretchy, buttery aligot, the rich crab sauce of the trout Meuniere, or the truly memorable butter and thyme carrots (literally my favorite carrots ever).  The service is unmemorable – a little rushed and somewhat lackadaisical. But this is just a very good, high-end neibhborhood bistro. It isn’t mind altering fare. It isn’t the most special meal ever. It isn’t even the greatest burger ever. It’s just a great meal that is delicious if you can foot the bill (thanks, wedding gift certificate!) and love steak.

Glad that I didn’t break my back to get here earlier, because while it’s delicious, it’s also a lot of hype.

David Burke’s Fabrick Brings Flavor and Flair to the Garment District

David Burke has a new baby in town…that he gave up for adoption.

Let me explain:

His new restaurant, Fabrick, is part of the David Burke group. It has his name attached to it. It draws inspiration from him. But he isn’t in the kitchen - not now, not ever.

So…how does the fare fare?

Yes, I love dad jokes. Get used to it.

20140609_185603 20140609_190207 The restaurant, located in the garment district’s hottest new neighbor, the Archer hotel, is all industrial chic with pops of color. It’s casual and airy, perfect for a quick lunch in between shopping or a first date afer work. The high tables even have actual chairs with backs, which I totally appreciate. 20140609_191559 Though the menu descriptions aren’t online yet, go for the blackberry lime rickey. It’s tart and refreshing, mixed with a good kick of vodka and a floater of prosecco.20140609_192822 Smoked salmon pizza

Yes, it’s done all over the place and has been since 1989, but who cares? This one is excellent and even a little more unique than I was expecting. First of all, the dough is served warm, like a pizza, so the thinly cut pastrami cured salmon melts into the bread. Second, it has pickled ramps for an unexpectedly garlicky pickled element. The horseradish cream picks up the spicy coriander and pepper rub on the salmon and the final sprinkling of sweet pea shoots finishes the pizza nicely. 
20140609_201554Candied bacon

Boy, is this good! Sure, I make it, but when I make it, it doesn’t come on a cute little clothesline. Nor does it come with house pickled vegetables to add some lightness to the dish and cur through the fat and sugar. That fat and sugar is good though…sticky, crispy, meaty, and oh so sweet. A winner in my book.
20140609_205144 Lobster bolognese

Good, but not revolutionary. The thick pasta is cooked until it’s JUST past al dente, so it’s a little mushier than I enjoy, but still tasty. A chili-infused tomato sauce that is more bright and sweet than truly spicy, topped with a generous portion of buttery lobster claw meat. It’s good…not amazing.

20140609_205228Skirt steak with chimichurri sauce

Fabulous! This would be welcome at a steakhouse, let alone at a non-meat-specialty restaurant. The steak is charred outside and tender within. It has a beefy flavor, with a bit more chew than filet mignon but the hearty, meaty flavor really compensates for that. This is delicious with the garlicky, salty, verdant chimichurri sauce and the sautéed veggies alongside. I will absolutely get this when I return.
20140609_213539Peach melba doughnuts

Oh Zac Young, how you make my heart melt. You are cute, you are a celerity, and you make DAMNED GREAT doughnuts! These are unbelievable. They come in a tin and then are unearthed like pineapple upside down cake. Then, a bow of creme fraiche is mixed with they syrupy, juicy peach topping so you can tempter the fluffy, bready, yeasty doughnuts with some tangy, fragrant, vanilla scented creme fraiche. This is an adult doughnut – it’s sweet and fruity but the doughnut isles isn’t too sweet – that’s why the peaches and the creme fraiche shine so brightly.

This place is a GREAT addition to the garment district. It’s not quite destination worthy, but in a few more months afer it gets is sea legs, it may bet there. The food is delicious, the prices are upscale but fair, and the service is great. I would come here any time.

Chef Burke, they done ya proud.

Disclaimer: This was a press meal. I was not required to write about my experiences, and my opinions are my own and unbiased.

PJ Clarke’s – Appetizer Hot Spot

The nicest thing about NYC is the ability to walk out of  my front door and stumble into any number of awesome restaurants. No driving, no reservations, no pre planning. It’s  a (sadly costly) luxury and I never take it for granted.

When you grow up in the suburbs, you never take anything about city life for granted.

PJ Clarke’s is near-ish to my house and it says that it has been around (the original location) since 1884. With that kind of longevity, it had to be pretty good, right?

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The atmosphere is great – party pub, part restaurant, and entirely chill. Come here in jeans, with kids, sit at the bar for a few quick oysters…whatever you want. It doesn’t feel grimy, it just feels comfy. Major win.

The service is quick and friendly, and the food – well, a lot of it is really great!

Let’s start with the less than great:

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Au Poivre burger
I know, this should be the best part, right? But sadly, it just isn’t. The bun is cottony and the meat itself is underseasoned. It lacks the salty char of a grilled burger or the melting softness of a steamed burger. It’s cooked to order but there is barely any seasoning – beef needs salt. Or maybe some of that au poivre sauce which was applied so sparingly that I only tasted the spicy, hot taste of pepper in one or two bites of the whole burger. The toppings are fresh but also bland…this whole thing just lacks technique and seasoning. It’s too bad, because the raw ingredients seem great and the accompanying fries are thin and lovely. They even have my favorite ketchup.

Now, onto the better stuff:

20140408_201740

Short rib egg rolls with mashed potatoes

So delicious. What I wish my Reuben egg rolls tasted like. Thick and stuffed to the brim with tender, juicy short ribs and buttery mashed potatoes. Crisp on the outside and hearty on the inside, dipped in a rather fiery and creamy horseradish sauce, they are unmissable. This is so good that I would come here just for a drink and these. They are the ultimate guilty pleasure. So, so good, and – speaking from experience – - much easier to order than to make at home.

20140408_201748

Chopped kale salad

Shockingly good. Who would come to a burger place for a salad? Me, I guess. The kale is properly tenderized and served with creamy feta, avocado, and a bright but not sour lemon dressing. This is a great counterpart to that rather – how shall we say? – heavy main courses.

20140408_200440

PJ Clarke’s isn’t my favorite place in the neighborhood, even though the service is great. It’s just a little pricey for a sub-par burger. However, the cocktail and beer list is extensive and those short rib egg rolls are maybe my favorite dish within 10 blocks of my front door. I will be back for a drink and an appetizer in short time! Then, I can just mosy over somewhere nearby for my main course.

Gotta love the city life. 

3 West Restaurant in Bridgewater – Why I Love Suburbia

On a recent rainy Saturday in suburbia, I had such a delightful lunch that I figured I should blog it. This restaurant isn’t just good for a lazy day road trip, it’s good for a New York City restaurant.

I know how snobby that sounds.

Don’t worry, I promise to watch trashy tv and eat an awesome Doritos Locos Taco as penance.

photo 2

I found 3 West on my favorite app, Foodspotting, and loved the atmosphere from the second my family and I walked in. Cozy, warm, and inviting with brass fixtures, heavy wood paneling, and a rumbling fireplace. It’s the kind of place that is upscale but not snobby and where you could easily take your well-behaved kids for a brunch treat. Even better, get a sitter and come here with your significant other for a few drinks off of the extensive cocktail menu.

photo 3

Crispy shrimp spring rolls

Just what you imagine. Crispy, light, filled with aromatic vegetables and such mild, buttery shrimp that it might as well have been pork. Served with sweet-spicy chili sauce and a garlicky aioli, these could easily be eaten by the tray. They are juicy but not soggy and served piping hot – nothing worse than an old eggroll.

If that isn’t a saying, it should be one.

photo 4

Wasabi edamame hummus

WHOA. I rarely order hummus off of a menu unless it’s at a mediateranean or middle eastern restaurant, and I didn’t order this – my mom did.

Mama knows best.

This hummus is craveable. It uses chickpeas, garlic, onions, lemon, AND edamame, wasabi, and various asian spices. It’s savory, it’s thick and has some texture, and it has that wonderful, nasal-clearing property that wasabi has. I wish it had a little nutty component form some sesame oil, but other than that it was top-notch and spot on. SErved with freshly fried wonton crisps, we made quick work of this.  Forget Tuscan Hummus, it’s all about this Asian version.

20140329_124502

Spicy chopped salad flatbread

This is pretty much everything I love about food.

Fresh vegetables – check. Creamy chip0tle dressing with a slow, gently burn that heats up to a pleasant frenzy? Check. Buttery avocado and crispy bacon? Check. Crumbly, salty feta – double check - they aren’t stingy here! Warm, freshly fired pizza dough with a charred underskirt and pillowy top? Check.

Yeah, I ate this like it was my job.

The desserts here aren’t special, but everything else is! The service is personalized and attentive (ie, they heard us talking about my upcoming nuptials and brought us a celebratory cookie at the end of the meal), the atmosphere is lovely, and the food is well priced and just delicious. If this were in the city, I would be here week in and week out. I just can’t say enough about it.

Plus, when you are done with lunch, you can go to Target.

Who doesn’t love suburbia?