Located at 2301 Bladensburg Rd NE and operating as a self-described “roadside kitchenette” Mason Dixie Biscuit Company debuted in early 2015 at Union City Market before quickly making the jump to brick and mortar, the accolades for Chef Jason Gehring’s Southern Biscuits coming from both local and national sources with some even going so far as to call it the “Best in America.”
Originally dreamed up during Gehring’s time at D.C.’s Astro Doughnut’s and Fried Chicken, nearly two years heading the still-trendy shop followed by several pop-ups and the Market attracting investors who would help him launch the Blue and Pink drive-through and dining room on the Northeast edge of town, guests visiting Mason Dixie Biscuit Co. may be surprised to find the Restaurant fairly far removed from anything else of note, though that has not seemed to hurt the continuous flow of traffic ranging from guys and gals nursing a hangover to older folks and even young families.
Not really featuring any sort of “Southern Hospitality” despite branding that would indicate such, the “fast food” feel of the space hashtagged with #wegotyouboo inescapable in terms of layout and furthered by disinterested servers including a lanky, mumbling Caucasian working the register, it was after a bit of perusal that the decision was made to invest entirely in Mason Dixie’s signature item in addition to a cup of Nitro-Coffee from locally owned Confluence.
Additionally offering several styles of frozen Biscuits for at-home baking, flavors including Sweet Corn, Sweet Potato and Cheddar found in both the Ice Chest and at several local Grocers, it was less than one minute after items were paid for that a more friendly man placed three wrapped items on the tray along with $2.73 of Coffee from a tap, first bites of the piping-hot Biscuit showing a dense crumb with plenty of Butter and a lightly sour finish, everything about the taste and texture on par with the nation’s top Biscuit makers and all the better when paired with Honey or the housemade Blackberry, Blueberry, Raspberry and Strawberry Preserves.
Passing on Milkshakes or sides but happy to finally taste Chef Gehring’s Chicken, the fried Bird unavailable during a 7:00am visit to Astro back in 2013, suffice it to say that Mason Dixie’s “Classic Fried Chicken Biscuit” is a Sandwich that outperforms its $7.27 pricetag by a significant distance, the Organic boneless Thigh nicely brined beneath crispy golden Batter with a bold bit of spice that is further amped up by two slices of thick-cut Benton’s Bacon and Crystal infused Honey.
Lamb Ribs – Sumac Onions in Black Lime Yogurt, Beets, Hazelnut Dukkah, Mustard Seeds
Date Cake – Burnt Strawberry Jam, Candied Hazelnut, Mascrarpone
Located in the bustling Adams Morgan community, an area that has been hot for years in terms of its nightlife but only recently as a DMV dining destination, Tail Up Goat opened in February 2016 to great initial reviews and has yet to slow down, an 8pm reservation with two local friends on a Saturday night finding the dining room absolutely packed and bar standing two-deep as the streets teamed with young adults dressed to impress for an early Halloween.
Owned and operated by the husband and wife team of Jon Sybert and Jill Tyler along with Bill Jensen, the three having previously worked together at Johnny Monis’ celebrated Komi before deciding to take a chance to do their own thing, Tail Up Goat is described as a “comfortable neighborhood spot” featuring “soulful and sophisticated” cuisine and although the intent may originally have been as such there is little doubt the restaurant has now become something bigger as tables on either side sported diners from out of town, one group from Boston and another overheard as visiting from Austria.
Taking a unique approach to small plates by focusing each days menu around fifteen choices, five sections of three items each including bites, appetizers, breads, pastas and dishes intended for two or more, guests entering Tail Up Goat are quickly greeted at a hostess podium directly in front of the bar area before being led around the edge and past the pass to a tightly spaced dining room where wooden tables and gentle lighting compliment a glow from the kitchen, the service pleasant and efficient despite rehearsed conversations about “everything is great” and “Chefs recommend 2-3 plates per person.”
Delaying the order by several minutes thanks to conversation, nearly five years of catching up beginning quickly and continuing throughout the meal, it was finally after a third prompting and a tasty housemade Shrub that the decision was made to order six savories divided into three courses, the opening round of two Breads finding Wild Wheat topped with slightly metallic tasting Chicken Liver plus Carrots and Onions while the Squash Quick Bread fared far better beneath creamy Feta juxtaposing toasted Farro and Oats plus sweet and sour roasted Kabocha.
Never one to pass up Baccala, the version at Tail Up Goat one of the restaurant’s few consistent features, suffice it to say that the creamy orbs of Salt Cod are undoubtedly worth the $2 each alongside pickled onions and Cauliflower Cream, the flavors all marrying effortlessly into something greater than the sum of their parts with a similar compliment due for the Tagliatelle placing tender ribbons of Pasta beneath spicy Pork Ragu, crumbled Ricotta and crunchy Black Pepper Breadcrumbs.
Pleasantly surprised by the laminated Garlic Knots with Cheese Fondue but unfortunately let down by the signature $55 Lamb Ribs for two, a big plate of fatty Meat cooked fork-tender but largely overwhelmed by far too many Mustard Seeds and an astringent sourness from the combination of Sumac , Lime and Yogurt it was with just one of three Desserts that dinner came to a finish, the Date Cake moist and dense but not too sweet with a subtle balance of condiments including stiff Mascarpone, candied Hazelnuts and Burnt Strawberry Jam.
Honey Panna Cotta – Grapefruit, Kaitifii, Orange Sorbet
Loukoumades – Honey, Mint Ice Cream
Largely underwhelmed by Graffiato in 2013, the then two-year old hotspot from Mike Isabella pairing subpar service to generally dull food, it was on the recommendation of two trusted Las Vegas Chefs and a D.C. local friend that dinner was booked at Kapnos, Chef Isabella’s Greek concept on 14th Street not only a big step up from Graffiato in terms of the Food but also as relates to the design and service.
Tapping George Pagonis as Executive Chef of the space, both he and Isabella having formerly manned the stoves at Jose Andres’ Zaytinya, Kapnos approaches Greek Cuisine in a similar ‘small plates’ fashion and through the use of two large grills plus spits for roasting the open-kitchen proves every bit as eye-catching as it is versatile while the bar area out front is well stocked and a great place to relax at Happy Hour.
Dining as a trio with reservations at six o’clock, both the Restaurant and Bar area open at 5pm and an early arrival wisely spent watching the end of Penn State versus The Buckeyes while enjoying bargain bites and Mixed Drinks, it was with two draft Cocktails at $7 a piece that others primed their palates prior to the arrival of a large piece of Flatbread accompanied by three spreads for just $14, the Hummus and Tyrokafteri both nicely prepared with good balance while the cold Eggplant unfortunately got a little lost in the Red Peppers and salty Feta.
Offering the rest of the Happy Hour Menu at $6 per plate, each of four additional items proving enough to share and the same portion size as those offered in the main dining room for $4-$6 more, it was with a duo of Chickpea Fritters atop a square of Pita that the evening marched onward, the crispy orbs nicely flavored and paired well to burnt Eggplant plus tangy Yogurt while four lightly fried Panisse were light and pleasant atop a Mousse of Goat and Sheep’s Cheese.
Somewhat unimpressed by the Keftedes, their Batter a bit too thick and Mint Paste a bit too potent in comparison to the otherwise mild Fritters, it was with a plate of fork-and-knife Haloumi that grilled up not unlike a Pork Chop that transition was made to the proper dining room, another plate of Cheese proving even better as the $15 Kefalograviera was flamed in Liquor before being delivered hot and bubbly with Honey and Figs.
Certainly not a light meal thanks to so much dairy, the likelihood of ordering any of the large-format Meats diminished incrementally by each prior plate, it was acknowledging a second dinner just two-hours later that savories concluded with a generous portion of tender shredded Goat atop toasted Couscous and Roasted Carrot alongside a quenelle of spicy Baharat paste, the decision to invest additional stomach space to Dessert proving worthwhile as the Honey Panna Cotta was light and refreshing amongst Citrus flavors while the Greek Donuts and Baklava were each Best-of-their-kind contenders with the thick Pyllo Dough layers of the latter particularly impressive around layers of mixed nuts with plenty of Honey and a fried Fig plus mellowing Vanilla Cream on the side.
Recently opened in Shaw, its immigration from the suburbs long awaited by fans who made the Arlington branch of the Richmond-based brand a destination for fried Dough, it was just past noon on Saturday that a visit was made to Sugar Shack Donuts and Coffee on 9th Street, the selection at first appearing a little picked over but staff quickly remedying the issue by volunteering to make a fresh batch of “any Donut listed in the case.”
Said by many to be one of The DMV’s best Donuts, a recent artisanal baking boom seeing competition from the likes of Astro, District Doughnuts and even D.C. on weekends, Sugar Shack approaches business somewhere halfway between tradition and novelty and with over 150 options in their ever-changing line-up it can safely be said that both first-timers and repeat offenders are likely to find something new with each visit.
Offering everything from Classics and Specials to “Monster” Donuts, prices varying by selection but largely on par to similar shops nationwide, it was after perhaps five minutes of indecision that the choice was made to invest $12.49 in a total of four rounds, the two “made to order” each adding a few minutes wait which were spent doodling on the chalkboard and taking pictures of the kitschy hanging Donut décor.
Seeing a continuous trickle of traffic throughout a thirty minute stay, a few folks picking up multi-dozen to-go orders while most just opted for a Donut each, it was immediately upon delivery of the stamped box that first bites were taken of a fluffy Caramel ring dotted with Chocolate, the flavors no better or worse than one might expect while the Vegan French Toast featured a slightly coarse texture but otherwise taste that lived up to its name with sweetness up front and a lengthy linger of Maple Syrup.
Moving on to bigger and better, no Fritters on this day but the Red Velvet an excellent example of a Cake Donut with plenty of moisture beneath a crispy outside drizzled with Cream Cheese Frosting, it was finally at the end that the Harry Potter-inspired “Butterbeer” special was tasted, the oversized Yeast circle standing tall and soft with a Hole re-inserted to resemble a Snitch before being dipped in Butterscotch Glaze with a subtle bit of saltiness.
Now with four locations in the D.C. Metro, the space in the ever-evolving 14th Street Corridor a favorite amongst the group thanks to its central location and spacious layout, Ted’s Bulletin has become a sort of District institution over the years thanks to big portions and home-style cooking, the fact that the restaurant is owned by Matchbox Food Group never really apparent as everything about the concept feels authentic in the same way as many mom n’ pop Diners across the Nation.
Told as the story of a Depression-Era Cook whose sons chose to open a Restaurant in his name, the hometown aesthetic done-up with dark woods and a tightly packed counter looking down a line of cooks frying up Bacon and Eggs while waitstaff zigs and zags carrying stacked-trays aloft, it was largely on a whim that the decision was made to visit Ted’s minutes after finishing Brunch at Le Diplomate and although parties of two were quoted waits of “45-60 minutes” the lone seat in front of the Soda Machine was immediately available for would-be solo diners.
Featuring a big all-day Breakfast Menu with equally substantial Lunch and Dinner selections starting at 11:00am, the full-scale Bakery located adjacent a hostess podium that seemed to have new guests waiting every couple minutes, it was immediately upon seating that a young man tasked with everything from Drink preparation to bussing tables presented the menu in addition to a glass of water, an inquiry about the Cinnamon Roll offered in “limited numbers” confirming its availability and launching a five-part order with some for now and the rest for later.
Undeniably an ‘everything to everyone’ sort of place, the choices covering everything in the American Comfort Food playbook with very few exceptions, it was after perhaps ten minutes of sipping water and watching the men and women on the line work fervently that two preposterously large items were presented, the 4-Layer Carrot Cake easily standing ten inches tall with a 2:1 ratio of Spice Cake to tangy Frosting while the “Cinnamon Roll As Big As ‘Ya Head” lived up to its name even for an average sized adult with spiraled layers of Dough and a whole lot of aromatic filling ready to be topped with a gravy-boat of molten Icing.
Finishing all but the outside edge of the Roll and packing up 1/3 of the Walnut and Raisin-studded Cake along with the to-go items, a total bill of just under $40 including tax and tip a bit spendy for just Pastries but really not inappropriate given portion sizes, it was several hours later alongside Coffee that Ted’s Vanilla Cruller would prove to be one of the best of its kind thanks to a light and eggy center that bakes up stiff on the surface while both the famous “Ted Tart” and Doughnut Holes were merely alright, the former actually a bit *too* much like the Kellogg’s version while the filling of the latter tasted like nothing more than Smucker’s Strawberry Jelly.
Entirely unimpressed by Stephen Starr’s critically lauded Le Coucou in Manhattan it was with modest expectations that Brunch reservations were made for Washington DC darling Le Diplomate, and channeling the idea of a busting French Brasserie without any of pretense associated with his Daniel Rose project it can only be said that Le Diplomate succeeds where Le Coucou falters by serving true classics at a good value with service that is efficient, personable and competent.
Now open for four years and still amongst the District’s hottest reservations, a recent visit from Bill Murray making National headlines and sightings of Congressmen and Journalists a daily occurrence for staff, Le Diplomate fits snuggly in the center of the rapidly-developing 14th Street Corridor, the spacious insides and outdoor patio both frequently sporting a lengthy wait for walk-ins nightly and doubly-so on Weekends from 9:30 in the morning.
Featuring an in-house Bakery and a fairly extensive Wine Cellar, the V-shaped Dining Area divided into an elegantly-tiled greenhouse contrasting the more familiar Brasserie décor of a two-tiered space to the left of entry, it was with reservations made some three weeks in advance that a cozy two-top along the window was offered shortly after doors opened, a smiling young woman quick to present a menu and frequently returning to make sure both Water and Coffee were kept brimming.
Unique in terms of the Brunch offerings as opposed to Dinner, a bit of overlap seen in terms of Starters but the vast majority of both Entrees and Desserts entirely different, it was as the menu was being navigated that a basket of freshly sliced Bread was presented, the sliced Baguette a bit softer than many might prefer but the Dried Fruit and Walnut quite delicious while the supple Whole Wheat would prove helpful for sopping up Sauce.
Tempted by several signatures in addition to the classics, a basket of Gougeres and Duck Confit eventually passed over, it was alongside Brioche Toast that a large curl of Foie Gras Mousse was presented with Seasonal Jam and Gingerbread Powder, the slightly crumbly texture improving after a few minutes at room temperature and the flavor expectedly good otherwise while the follow-up Mushroom Tart was the very definition of richness with tender Stems and Caps tangled amidst Truffled Cheese atop a flaky Pastry Shell.
Weary of the Bread Basket so as not to fill up, the smallish size of each dish in no way indicative of just how heavy each was, it was with a cast-iron pan of Polenta topped with two slightly over-poached Eggs, Ham and a spicy Red Pepper Sauce that savories came to finish, the unannounced heat mostly overwhelming the rest of the plate but soon to be forgotten thanks to the stacked-to-order Millefeuille.
Owned and operated by Chef Johannes Bacher, an Austrian man who took to cooking at a young age and eventually found Palm Springs after stints on cruise ships and in several major hotels, Johannes Restaurant occupies a quiet corner on South Indian Canyon Drive and although featuring Organic local Produce and an outdoor patio like much of his competition little else about the experience resembles what one might consider ‘typical’ of the area.
Self described as serving “Modern European Cuisine” from “The Eclectic Chef,” a pair of descriptors that each seem regressive in an era where various Ethnic styles are widely embraced everywhere from Salem to San Diego, it was just prior to a 7:30pm reservation that seating was offered in the warmly lit confines of Johannes’ primary dining room, the crowd a bit older than that found elsewhere in town and also more sophisticated in terms of dress.
Upscale but without pretense, a small bar looking in on the kitchen available for walk-ins and Happy Hour Specials daily, it was after sitting for a few moments that a middle-aged female server presented the Autumn Menu in addition to a few daily specials and although several items including Crispy Duck and Pretzel Crusted Pork all were tempting it nonetheless seemed foolish to ignore the Chef’s heritage when eventually faced with a decision, the three course meal preceded by thin slices of Baguette paired to a housemade spread of Garbanzo Beans, plenty of Herbs and Avocado.
Fitting the “Modern European” claim by presenting even his most classic recipes with a creative twist, the Cheese Spaetzeln pairing tender housemade Dumplings with a duo of melted Cheeses plus a tangle of crispy Onions and fresh Arugula, it was with the small starter quickly consumed that the meal moved onward to one of nine styles of Weinerschnitzel, the classic pounded Veal cooked golden with several traditional accoutrements plus a $4 boat of Jager Sauce featuring Wild Mushrooms cooked tender with Bacon in a Red Wine Reduction.
Avoiding the sour Cucumbers and lifeless Potatoes, the side of Sauce well-worth the supplemental charge as it helped breath a bit of life into a plate that was otherwise slight in Salt or Seasoning, it was in using the fresh Cranberry Jelly that a transition to Dessert was made, the $10 slice of Streudel everything one could ask for with crisp pastry rolled around plenty of tender Fruit, Butter and Cinnamon.
Lemongrass Pork and Date Summer Roll – Lettuce, Rice Noodle, Crispy Shallots, Herbs
Vietnamese Crispy Roll – Chicken, Wood Ear Mushrooms, Glass Noodles with Simple Salad
Crispy Beef – Egg Noodles, Scallions, Onions
Tucked away next to a massage parlor in a strip mall off South Indian Canyon Drive Rooster and The Pig has a lot in common with both Las Vegas and Los Angeles, the not-so-obvious location from Chef Tai Spendley sporting just four-dozen seats and often found with a lengthy wait list for what the restaurant describes as Vietnamese-American Cuisine crafted with French technique.
Certainly not the ‘typical’ Palm Springs eatery save for limited outdoor seating overlooking a parking lot and a menu that changes daily based on available Produce, the family-trained Chef celebrating his heritage hand-in-hand with California’s bounty and some intentionally tongue-in-cheek stereotypes, it was immediately at five o’clock when the Restaurant opened that several diners had already lined up in front of a sign reading “Why you no wait here?,” the space quickly filled about half-way moments later and already generating a waitlist by the time three plates had been finished.
Intended as a small-plates Restaurant with approximately twenty daily dishes joined by a well-priced Beer and Wine list, the recommendation of “two to three” items per diner likely to leave most over-sated as portions are generally larger than low prices dictate, it is with an eclectic soundtrack of American Hip-Hop that diners will find themselves seated at repurposed wood tables amidst shelves featuring various knick-knacks, a few paintings along the opposite wall and hanging bulbs lighting the whole space from patio to bar in back.
Starting each and every guest with a small bowl of traditional Vietnamese Jook, the thin Rice Porridge not unlike Chinese Congee teaming with fresh Herbs and Spices plus crispy Shallots for texture, it was after perusing the menu for several minutes that the decision was made to pair three of Rooster and The Pig’s longtime signatures with a bold glass of Iced Coffee that the meal got started, a Summer Roll wrapped in snappy Rice Paper nearly-stuffed to bursting with lean slices of Lemongrass Pork and chopped Dates which added a pleasant bit of sweetness to the Lettuce, Shallots and Herbs.
Passing over the “You Eat Fresh” section of the Menu, though the Tea Leaf Salad comes highly recommended by staff, it was both literally and figuratively “hot on the heels” of the Summer Roll that a young male server stopped by with three hemisected Vietnamese Crispy Rolls, the flavor expectedly less pure than the dish prior but additionally compromised by a bit too much time in the fryer, the Mushroom flavor completely lost and thus making the dish one-note like something found in a Shopping Mall Food Court.
Ending with a big bowl from the “Best You Share” section, the choice between Crispy Beef and the highly regarded Rice Ball largely based on a lack of desire for Curry on a day when temperatures surpassed 90°F, it was with one of the Crispy Rolls returned to the kitchen that Chopsticks dug deep into the mountain of springy Egg Noodles, a bit of Broth adding just enough flavor to keep things interesting while the thinly sliced Sirloin at the base was cooked crisp yet tender with plenty to go around even though at first it may not look like it.
First off, yes, Jake’s Restaurant is named after a West Highland Terrier and secondly, the place is exceedingly popular as a result of both a convenient location less than 50 yards from Cheeky’s and its welcoming outdoor patio, but once one gets past these facts it is actually sort of difficult to gauge exactly what all the fuss is about as the menu differs little from the rest of Palm Springs “Casual American” Cuisine while the service lags far behind in terms of both expediency and numbers.
Closed on both Sunday evenings and all-day Monday with a midday meal as well as Dinner offered on all remaining days, the weekend bringing with it a boozy Brunch beginning at 10am that stretches on to 2:45pm with many guests choosing to linger for hours with blatant disregard for limited seating and the hostess without recourse for the resulting long waits, it was ten minutes prior to a 12:30p reservation that a party of one was told the wait would be “at least fifteen” minutes, the clock finally reaching 12:56 before a seat at the walk-in only Bar was secured, the actual “reservation” at that point left to waste.
Owned and operated by a couple formerly involved in Hospitality and Advertising, this detail making Jake’s general nonchalance about the importance of customer service all the more peculiar, it was thankfully in the hands of a competent Bartender that several patrons found themselves eating Brunch on this particular day, a quickly placed order of one sweet and one savory item seeing both served simultaneously in less than fifteen minutes while he intermittently made drinks and kibitzed with a mother and daughter couple from Australia.
Changing up the Dinner menu seasonally while Brunch remains a standard mash-up of Bennys, Salads and Sandwiches, the most popular of the latter entitled “Monte Cubano” loosely combining the idea of a Cuban and a Monte Cristo by placing both Turkey and Ham amidst Mustard and Pickles with not only the wrong sort of Cheese but Brioche that is not only un-fried but frankly dry, it was with limited interest that the Sandwich was picked at slowly until about 3/4 finished, the last slice of Hummingbird Cake proving far better even though it too was a little dry in comparison to the choices available at Sherman’s.
Beef n’ Latkas – Pastrami between two Potato Latkes served with Coleslaw, Applesauce and Sour Cream
San Jacinto – Chocolate Ganache, Chocolate Cake, Chocolate Mousse, Cheesecake
Carrot Cake – Raisins, Walnuts and Cream Cheese Icing
Originally opened in 1963 by Sherman Harris as a “New York-style Family Restaurant” and now serving both residents and Palm Springs visitors at two locations daily it was immediately following Breakfast at Cheeky’s that a ten-minute walk was made to Sherman’s Delicatessen and Bakery, the sizable space absolutely packed on Sunday morning just prior to 9:00am but service friendly and efficient with just a few minutes wait for seating.
Without doubt a local landmark, the Restaurant’s lengthy history dating back to the days of Palm Springs as a Hollywood playground for the likes of Sinatra, Monroe and Hope proudly displayed in photos of those and many others dining within the friendly confines of 410 East Tahquitz Canyon Way, diners visiting Sherman’s in 2017 will reportedly find little to have changed since the “old days” in terms of recipes and setting, the iconic artwork obviously an exception but the Pastrami still cut-to-order and Breads as well as Desserts still baked fresh on-site daily.
Known for their famous Sandwich Board and Latkes, the latter’s featured spot on Season 26 of Diners Drive-Ins and Dives turning already good business for the Harris family’s second generation ownership into booming, it was with the lengthy all-day menu in hand and a Pastry Case looming large that the decision was made to sample one of the “Chef’s Specialties” first, the best-of-both-worlds Beef n’ Latkas placing a half-pound of fatty Pastrami between two Potato Pancakes with all the fixins’, the Meat itself moist with a good bit of smoke and spice while the spuds were crispy on the outside, fluffy at the center and without a drop of grease to be found.
Promising everything to be Kosher and focused on local sourcing as much as possible, the enormous Omelet, Knish and Cinnamon Bread French Toast ordered one table over unquestionably tempting, it was with an eye on both appetite and time that the decision was instead made to progress straight to Dessert, the 8” tall San Jacinto slice any Chocolate lover’s dream with a thick spread of Ganache overlying two layers of Cake and Mousse with a core of creamy Cheesecake while the Carrot Cake, taken to go, was pretty impressive in its own right with great moisture and spice sweetened by Fruit and Walnut-studded Cream Cheese Icing.
French Toast with Huckleberry Syrup, Greek Yogurt, Local Honey and 100% Pure Maple Syrup
Cinnamon Roll
Open Thursday through Monday with a menu that has changed 466 times since opening nearly nine years ago Cheeky’s has rightfully earned a reputation as *the* place for Breakfast in Palm Springs, an arrival fifteen minutes before the Restaurant opened its doors on Sunday finding six names already on the waitlist with the first seating completely spoken for even before the service began at eight o’clock in the morning.
Part if a group known as Foundation-10 Creative, next door Pizzeria Birba flying the same banner and equally packed the night prior from open until close, the concept driving Cheeky’s is not dissimilar to that of many Palm Springs’ Restaurants in terms of Patio dining and a focus on Comfort Foods and local sourcing, the prices a bit higher than some may be used to but justified based on both portion sizes and a kitchen using Organic Flour and Produce without any stabilizers, preservatives or artificial ingredients.
A hot spot for tourists, local families as well as the LGBT community, some kitschy artwork and a logo of Monkey’s in suggestive positions adding a bit of humor to the otherwise standard concrete floors and plastic chairs, it was with names called out from the register that guests were escorted to their choice of indoor or outdoor seating, a space inside along the window providing a good vantage of both along with a steady stream of air-conditioning on an atypical day in October anticipated to crack 100°F.
Featuring an on-site bakery in addition to the kitchen, the Cinnamon Rolls frequently selling out long before additional lunch plates join the all-day Breakfast at 11:00am daily, it was with requests of one Cinnamon Roll packed to go that an additional two menu items were requested, Coffee from Australia’s Vittoria Roasters soon poured and coming across bold and smooth with three additional refills including one in a to-go Cup to follow.
Staffed by a large team, the kitchen partially visible and barista station always buzzing as lively music plays overhead, it was after no more than ten minutes that plates began to come over the pass and with one man directing traffic such that runners were almost interchangeable with waiters/waitresses it was at this time that the young man who’d previously been filling Coffee presented a scalding hot skillet of Monkey Bread, the balls of Dough lightly toasted on the exterior but soft as Marshmallows otherwise with sweetness nicely balanced by the tangy Cream Cheese Glaze.
Working slowly on the Monkey Bread, largely as a matter of prolonging the indulgence but additionally to avoid a burned mouth, it was no more than five minutes later that a plate of Cheeky’s weekly French Toast arrived topped in Greek Yogurt and Huckleberry Syrup, the slices thin and crispy though certainly not as impressive as the Blackberry Custard version sold at Wilma & Frieda’s for a few bucks more while the Cinnamon Roll, on the other hand, was every bit as good as rumors have suggested with granulated sugar adding just enough sweetness to buttery, flaky curl.
Duck Study #1 – Duck & Kimchi Anson Mills Fried Rice, Chinese 5-Spice, Fried Duck Egg
Double Espresso – Ice
HA’s Honey Crisp Apple Tarte Tatin – Homemade Puff Pastry, Vanilla Ice Cream
Without doubt a polarizing spot in Palm Springs, several publications calling it the best Restaurant in Coachella Valley while many locals and tourists have harshly criticized Chef Michael Beckman’s cuisine as overpriced and underwhelming it was with reservations made over a week in advance that Dinner was planned at Workshop Kitchen + Bar, a 7:30pm seating easy to obtain but solo diners unfortunately relegated to the restaurant’s central communal table.
Originally opened in 2011 and awarded a James Beard Award for Best Restaurant Design several years later, a setting spanning the interior and courtyard of the historic El Paseo Building blending indoor alcoves and a well-stocked Bar with an open patio with the sort of lighting that makes everyone seem a little more glamorous, it was after a bit of time spent locating the hostess stand that the reservation was confirmed and with seating offered on backless Cubes at the center of the indoor space it was not long before water was filled with Food and Beverage menus presented.
Seated to the left of a late-50’s couple loudly proclaiming themselves “foodies” despite not knowing what Romanesco or Gravlax were, with a husband and his pregnant wife sporting more dietary restrictions than most further down the table, it was after lengthy perusal of the menu that the decision was made to begin with two “smalls” before placing orders for more substantial things, the choice to forgo Cocktails clearly disappointing a hirsuit server who was efficient yet abrupt with a hipster sort of indifference to the bulk of his tables.
Describing the menu as “market-driven” and “seasonal,” more a case of expected nomenclature than actual fact as the bulk of the plates seem not to have changed much from those seen on Social Media from months and years past, it was having given the go-ahead to serve items as they were ready that both plates arrived simultaneously, the “Duck Study” a fairly bland dish of pan-cooked Rice and Eggs with no Fowl to be seen while the $15 Braised Pork Cheek Fries presented a mountain of matchstick Potatoes atop a pool of Red Curry with a few slices of dried-protein, thin slices of Radish and a few Brussels Sprout Leaves.
Reportedly trained in several European Countries including a stint at Michelin 3* Lameloise, though nothing about the Chorizo Pizza or visually unappealing Black Cod presented to the “foodie” couple indicated Chef Beckman to have any more or less talent than the rest of Palm Spring’s Chefs, it was after some thought that the decision was made to forgo any further foray into the savory side of the menu that Dessert was requested, the Apple Tarte Tatin a respectable version of the classic with tender Fruit served glistening and hot beneath a melting ball of Ice Cream atop the flaky Crust.
Crispy Southern Fried Chicken on a Bacon Jalapeno Waffle with Country Gravy, Collard Greens and Maple Syrup
Maple Glazed Doughnut Bread Pudding with Spiced Pecans and Butter Pecan Gelato
Described as “chic and sophisticated” on their website, the interior featuring leather banquets and Southwestern flourishes with a bar that wraps around to the outdoors, The Tropicale can easily be identified at a distance as the pink building on East Amado Road, a location just two few blocks off Palm Canyon Drive making both the Restaurant and it’s Coral Seas Lounge a favorite of locals and tourists alike.
Frequently found on lists of Palm Springs best Restaurants, everything from the 2,000 square foot patio and a bargain Happy Hour to live Entertainment and a menu of “World Cusine” drawing in patrons of every race and persuasion seven nights a week, it was on the tail-end of The Tropicale’s weekend Brunch that a reservation was made for Saturday afternoon, a 2pm arrival finding the patio still hopping though indoor seating was sparsely populated.
Quickly confirming reservations on arrival, a choice of seats offered with the decision to sit outdoors based on plenty of shade and a temperature of around 82°F, it was after being led through the dimly-lit confines of the interior that a tiny two-top next to a loud group of eight men was offered, the waitress a pleasant middle-aged woman who continuously suggested “everything is great” to anyone within earshot while additionally making sure Beer and Cocktails were continuously filled.
Passing on Alcohol in favor of Water, the weather too warm for Coffee and the menu tilted more towards the Lunch half of Brunch than Breakfast anyways, it was after having perused the options for several minutes that the Waitress returned to suggest “Coffee Cake will be out shortly,” an order quickly placed much to her delight for “the best in town, my very favorite.”
Unwillingly eavesdropping on the conversation one table over, light music playing and the television at the bar showing reruns of some old show instead of NCAA College Football, it was with Water sitting empty that the complimentary Coffee Cake arrived after perhaps ten more minutes of waiting, the runner simply dropping off the small wedge with no description before turning away to go only to be stopped by another man, presumably the manager, who made him aware of the empty glass which was then immediately filled.
Guessing that the Coffee Cake changes seasonally, the flavors of Pumpkin Pie and Cranberries both obvious amidst the moist base topped with crumbly Sugar Streusel, it was before two-bites were taken that the same runner once again appeared porting a large plate of Boneless Fried Chicken stacked atop a fluffy Waffle pocketed with Bacon and big chunks of Pepper, the Maple Syrup spilling over the edge of its container as the plate was set down but thankfully 100% Pure and a nice compliment to both the spice of the Jalapenos and the bitterness of the stewed Collards.
Impressed by the quality of the Chicken, both Thighs plump and Juicy from a good brine with plenty of spice on both the Skin and in the Coating, it was with white Gravy poured atop along with some Syrup that the plate was slowly enjoyed, the $17 dish probably best shared by those with smaller appetites but thankfully not boxed to save room for Dessert (as originally considered) since the block of Donut Bread Pudding ordered to follow was an unmitigated disaster served luke-warm with an unpleasant Granulated Sugar texture compromising both the Ice Cream and the Custard, more than 90% of the dish left uneaten but without compliant as the waitress voluntarily removed it from the bill.
Buttered Pecan Shake – Housemade Butterscotch Sauce and Toasted Buttered Pecans with Whipped Cream and a Miniature Donut
Date Walnut Shake – Coachella Valley Dates and Fresh Walnuts with Whipped Cream and a Miniature Donut
Said by many to be Palm Spring’s most essential eatery, a cumulative 5-star score amongst nearly 1,000 Visitors on Yelp and high marks on Tripadvisor as well as several national polls suggesting that Great Shakes lives up to its name in every way, it was just past noon on Saturday that a visit was paid to the small shop tucked next to a kitschy gift-store on South Palm Canyon Drive, the Halloween decoration suggesting “Enter if you Dare” really only applicable to those on a low-calorie diet.
Claiming to make “the world’s best Shakes, Malts and Floats” with a formula focused on using only All-natural antibiotic and hormone-free Ice Cream and top-quality ingredients including Organic local Produce as often as possible, guests entering Great Shakes will immediately be met by a smiling young clerk standing behind baskets of Candy, the chalkboard to her/his left listing some three-dozen selections available in sizes small, medium and large.
Offering free upgrades with Social Media Check-in, a deal that will save those looking for a little extra one dollar, it was after lengthy perusal of the list that a decision was made to order two $5.95 Shakes that are each delivered with a “Money-back Guarantee,” an admittedly nice touch though it seems hard to believe that such a thing is often necessary.
Eschewing Corn Syrup and even Milk in their Shakes, the Ice Cream instead chilled to a temperature that is neither so hard as to be clumpy nor too thin while several of the Syrups and Sauces as well as Whipped Cream are made on-site, it was immediately following payment that the young woman who took the order began to carefully measure and blend each drink before topping it with a swirl of Cream, crumbled Nuts and a Donut-hugged Straw, first sips finding the concoction a bit difficult to suck up but the flavors pure and rich with a velvety mouthfeel.
Undoubtedly a challenge to select just two flavors from a collection including everything from Chocolate Malt to Salty Caramel and Key Lime Pie, the endorsement as home of “Coachella Valley’s Best Date Shake” even seeing competition from seasonal Pumpkin Pie and Pistachio, it was nonetheless that tasting began with the local delicacy, some freshly ground Walnuts helping to mellow the Date’s intrinsic sweetness while childhood favorite Buttered Pecan was actually even better as a result of the housemade Butterscotch Sauce and plenty of house-buttered and toasted Nuts.
Pepperoni Slice – Red Sauce, Mozzarella, Pepperoni / Elton John Slice – Garlic Infused Olive Oil Sauce, Artichoke Hearts, Tomatoes, Cooked Spinach, Red Onions, Four Cheese Blend, Feta
With locations in Prescott Arizona, Palm Springs and Palm Desert it was shortly after 11am that a stop was made at Bill’s Pizza on South Indian Canyon Drive, the sizable parlor named one of America’s 100 Best Pizzas on several occasions having just unlocked the doors with slices still piping hot from the oven.
Originally opened in 2010 and cash-only from the beginning, a policy intended to keep prices low while still allowing ownership to use top quality ingredients and pay their staff a good wage, Bill’s philosophy additionally eschews any form of advertising in favor of the idea that good “food and service sell themselves,” the continuous crowds and accolades clearly showing Bill is onto something even in an era of Instagram-everything and Public Relations firms.
Busy from open to close seven-days a week, the choice of Slices or whole Pies and dine-in versus take-out largely a matter of choice as free Street Parking and a nearby public Garage offer guests the luxury of time to sit inside or on the patio to enjoy, it was after perusing the daily specials as well as a menu of over twenty custom Pizzas that the decision was made to order just two slices, though were a larger party present there were at least a dozen other varieties that sounded equally or more desirable.
Using gas ovens and imported ’00’ Flour treated as Sourdough, a short ferment opening up the Crust structure and allowing for a crisp edge without a lot of rise or char but some flex, it was with water in hand that a plate featuring two slices was taken to a table overlooking the sunlit streets, first bites of the Pepperoni taken carefully to avoid burning the roof of one’s mouth and the flavors coming across as expected, the Cheese saline and the Pepperoni slightly oily while the Red Sauce was good, though perhaps a touch sweeter than some purists might like.
Moving next to one of Bill’s Pizza Signatures, California’s bounty of beautiful produce playing tribute to Sir Elton John with house-marinated Artichoke Hearts, Tomatoes, Spinach and Red Onions amidst a blend of cheeses including crumbled Sheep’s Milk Feta, suffice it to say that no trip to Bill’s is complete without tasting this masterpiece, everything about it fresh and vibrant right down to the Crust which bakes up Cracker-crisp beneath a brush of Garlic Infused Olive Oil Sauce.
Tucked away on the second floor of an upscale shopping mall in the Palm Desert part of Coachella Valley Wilma & Frieda’s Cafe has been serving some of the region’s best breakfasts since 2013, the Café named after its owners two grandmothers promising “Comfort Food with a twist” like so many others, but doing it better than most with a wide variety of plates ranging from Eggs with Bacon to Meatloaf Sandwiches plus a wide range of Desserts and Pastries.
Currently toqued by Chef Julian Gonzales Cruz, the owners themselves working as hostesses, baristas and managers alongside a youthful crew sporting big smiles even as a flood of patrons filled the indoor/outdoor space mere moments after the eight o’clock opening, it was as one of the first to enter that a choice of seats was offered and opting for an indoor two-top along the window it was not long until a young Hispanic female approached with menus and Water, a quick perusal of the Pastry case leading to a five-item order with some for now and the rest for later.
Upscale Midwestern farmhouse on the outside but only minimally decorated within, sturdy metal chairs and concrete floors with simple painted walls, a neon sign and a few seasonal accents here and there, it was with current iHeartRadio hits playing lightly overhead that the first of several cups of good locally roasted Koffi were poured before dining began with one of Wilma & Frieda’s signature Pop-Tarts, the piping-hot Pastry plated with a dusting of Confectioner’s Sugar featuring a soft and buttery Crust packed with sticky-sweet Cinnamon-Brown Sugar Jam.
Tempted by the Griddled Meatloaf and Churro Waffle but unable to resist the restaurant’s most famous item, a $13 dish described as Blackberry Custard French Toast featuring two heavily-saturated slices of Brioche seared crispy with over a dozen Organic Blackberries and Housemade Blackberry Syrup it was with slow bites that the Bread Pudding Breakfast was enjoyed down to just a purple smear on the plate, the tab settled before taking a cup of Koffi to go along with three additional items from the case.
Wandering around the The Gardens on El Paseo for about twenty minutes, none of the stores yet open but the public art and elegant cactus displays nonetheless worth a look, it was after assessing the rest of the day’s agenda that the decision was made to enjoy the rest of Wilma & Frieda’s bounty before departing, the Snickerdoodle Cookie unfortunately a bit dry despite a big buttery taste while both the seasonal Pumpkin Bar with Pecan Brown Sugar Streusel and Whiskey Walnut Tart fared better, though the unannounced addition of Chocolate Chips to the latter unfortunately blunted the bitterness of both the Nuts and the Liquor.
With four points of sales in the Coachella Valley, two of them sporting full-scale baking facilities, it was early Saturday morning that a visit was made to Aspen Mills Bread at 555 South Sunrise Way, the scent of Yeast greeting customers at a distance with those entering the doors in for quite a treat with options ranging from over two-dozen styles of Bread to an equal number of Cookies, Pastries and Pies.
Now in the business for over twenty years, their focus on local or Organic ingredients and Stone-Ground Whole Wheat Flour pre-dating any ‘trends’ in the same way that the rustic recipes ignore the Instagram-era of Food that looks pretty without necessarily being delicious, it was just minutes after Aspen Mill’s 7am opening that a handful of patrons stood in front of the corner faced by big decisions, the eventual order of just five items leaving much to be tried in the future.
Additionally offering Gourmet Sandwiches and Salads from open to close every day of the week but Sunday, the loaves of Bread rotating on a daily basis, it was with most locals opting to take their goods home that a seat was found in the lengthy indoor dining space to the right of the register, first bites of the still-warm Cinnamon Chopper somewhere between a Roll and Monkey Bread with big chunks of Caramelized Cinnamon and Sugar forming pockets of flavor amidst the springy, soft Dough.
Moving next to two Cookies, both the Chocolate Chip and an Oatmeal-strewn version of the same exemplary with a firm rim and soft center plus plenty of buttery notes and good Chocolate, it was in follow-up that Aspen Mill’s signature Carrot Raisin Bran Muffin was tasted, the combination of thinly shredded Vegetables, plenty of Raisins plus caramelized Nuts turning boring ‘ol Bran into a sticky treat with great textural variance, the same ‘no-two-bites-the-same’ situation applicable to the fluffy Cranberry and Streusel Muffin sweetened with only locally grown Dates.
While most know Palm Springs California for its Native American past, mountainous terrain and outdoor recreational activities including hiking, golfing as well as heavy day drinking it was after a lengthy drive in the dark through Mojave National Preserve that sustenance was sought at Swiss Donut, an early arrival finding shelves stocked with several hot selections while both indoor and outdoor seating allowed for a pleasant vantage of the sun rising in the distance.
Locally owned and considered by many to be the be the best place for Donuts within city limits for several years, the relative lack of competition and friendly clerks earning a steady stream of traffic beginning at 6:15am with patrons often greeted by name and departing with a “see you tomorrow,” it was more than an hour after the store’s 5am opening that five dollars was exchanged for an order of four classics, the two complimentary Donut Holes showing a good base with fairly standard Glaze and yeastiness.
Located at 555 South Sunrise Way, a five minute car ride or twenty minutes by foot from the major tourist area assuring a strongly local clientele including the occasional post-party/pre-sleep reveler, it was as many came and went with orders as large as three-dozen that selections were enjoyed in the cool morning air, the Cruller light and eggy in contrast to the sweet Frosting while the Buttermilk Bar was slightly disappointing as the oil had not been given enough time to cook it through, thus resulting in a slightly doughy interior.
Completely old-school, no “cronuts” or novelties save for a jumbo Pecan Roll and a Maple Bar topped with a thin strip of Bacon, it was setting aside most of the Buttermilk Bar that the tasting progressed to a straight forward Old Fashioned with a creamy base and good tanginess followed by an Apple Fritter that was nothing short of textbook, the center soft with Fruit and Cinnamon while the rim was extra crisp without any residual oiliness.
Bombolini – Apple Cranberry Conserva, Vanilla Gelato
Having recently engaged in two lengthy debates about the quality of USDA “Prime” Beef versus other domestic Small-Farm or European Grass-fed Cattle it was undeterred in beliefs that there is nothing quite like the aged Steaks at Carnevino that a party of five made reservations inside the Palazzo’s ode to Meat and Wine to celebrate, the birthday of out-of-town twins proving as good a reason as any to sit down for a four-course feast overseen by Batali & Bastianich Hospitality Group’s culinary director Nicole Brisson.
Now standing as one of Las Vegas’ top Steakhouses for nearly a decade, the ten year anniversary that few survive to see coming in January and the restaurant still doing big numbers even on an otherwise inconsequential Monday in October, it was just 45-minutes prior to a big rush at seven o’clock that the group of first timers arrived from a delayed flight out of Chicago, the trio of hostesses collecting the reservation and quickly escorting the group to a large table in the center of the main dining room.
One of Sin City’s most lively restaurants, the overhead music turned down on this particular occasion but still assisting the bustling atmosphere by way of Pink Floyd, The Rolling Stones, Tom Petty and Amy Winehouse, it was after quick confirmation of allergies and intolerances that three Mocktails were ordered, each seasonal concoction praised by those who partook while Iced Tea or Water was the Beverages of choice for the others.
In many ways an interesting choice for a birthday meal as two of the five diners were Pescetarian, though any who have dined at Carnevino likely know that the restaurant’s Appetizers, Pastas and Salads are also worth the price of admission, it was after mere moments that the meal got underway with two of the restaurant’s signatures offered to every guest, the Gougeres unfortunately a bit cool to touch and without the creamy center usually experienced while the Rosemary Foaccia and duo of Butter and Lardo once again tempted throughout the meal, even though staff twice took away the empty small plates mistakenly assuming that diners had their fill.
Offering two additional Cicchetti as an amuse, two receiving Vegetarian-friendly bites while the rest enjoyed imported Prosciutto wrapped around fried Dough and Toast topped in aged-Beef Tartare, it was shortly after this that course one of the meal arrived, Batali’s charred Octopus every bit as good as usual with a good Char on tender flesh while the Crudo was unfortunately fairly flavorless, far better bites found in the Cheese-stuffed Squash Blossoms atop coarse Tomatoes and the crispy Potato wedges served with a requested side of the Restaurant’s funky Gorgonzola Mascarpone “Steak Sauce.”
Always doing an impeccable job with meal pacing, an impressive feat for a high-volume Restaurant that focuses so heavily on tableside presentations and lengthy prep-times for some of the heavier cuts, it was shortly after appetizers were finished that the team once again presented tableside with three Pescetarian-friendly Pastas plus Mario’s legendary Beef Cheek Ravioli, the Egg Raviolos divided tableside with deep yellow Yolk pouring forth soon to be sopped up with Bread while the Spaghetti Nero was mildly spiced with a good bite and plenty of Crab, the Agnolotti unfortunately very one dimensional as the Butter and Corn overwhelmed any semblance of Mushrooms or Watercress.
Happy to see others thus far impressed by the meal, the best certainly yet to come, it was after another brief respite that carts were wheeled tableside, a $150 Bone-In Ribeye and $110 9-Month Dry-Aged Riserva sliced tableside and presented with all the bold favors fans have come to expect while two portions of tender Red Snapper were served atop spicy Romesco along with four seasonal sides.
Quite literally cleaning the Bones and nearly every bite of the sides in addition to both plates of Fish, the Squash Agrodolce, citrusy Corn and Mascarpone Mashed Potatoes both with and without Guanciale all highly recommended, it was after a brief visit from Pastry Chef Ashley Costa that the meal reached its end, three seasonal riffs on old favorites highlighted by both the Banana Pudding served in a Sfogliatella cup and the Bombolini atop a bed of Autumnal Conserva while the off-menu Special of Pumpkin Bread Pudding was steamy, soft and well-spiced with Salty Caramel and a ball of slowly melting Gelato on top.
FOUR STARS: Not quite as landmark a meal as previous visits, the Bread issue frustrating but forgivable while two plates that should have been better are difficult to ignore from a restaurant that is almost invariably on-point from beginning to end, Carnevino nonetheless remains a top-tier Steakhouse more than capable of feeding a wide-range of guests from Vegetarian and Gluten-Free straight through to the “Meat and Potatoes” sort.
Butter Burger – Boursin, Cheddar, Lettuce, Tomato served with Spicy Tots
Secret Sunday Chicken – Spicy Pickle Aioli served with Spicy Tots
Bourbon Fudge Brownie – Brown Butter Bacon Ice Cream
Glazed Donut Bread Pudding – Three Rum Caramel, Vanilla Crème Anglaise
Berry Hand Pies – Blueberry, Ginger, Gin
Although Carson Kitchen is always the best reason to be in DTLV it is infrequent that more than one visit is made throughout the course of a menu, yet with a half-day off due to out of town guests and the Restaurant having recently undergone major renovations it was as a party of two that lunch was enjoyed at the new Chef’s Counter, Cory Harwell and his staff once again presenting a wonderful product across four courses of old classics plus a few soon-to-be-retired favorites.
Now old enough to be said to have “withstood the test of time,” a somewhat nebulous definition in Las Vegas where Restaurants occasionally shutter within three months of opening, Carson Kitchen as of 10/9/17 now features two-dozen additional seats in addition to a new entrance, the former Tattoo Parlor next door now demolished and replaced by a proper Bar area while the former space has been opened up to the West without losing any of its intimacy and charm, the only other major difference being new countertops replacing wood with slick stone surfaces.
Given a brief tour and rundown of the changes before sitting down, Chef Harwell appropriately excited when talking about this project and his upcoming “Ally Cat” slated for 2018, it was with tunes from U2 playing that Iced Tea was requested before the meal began, the opening act consisting of Carson Kitchen’s day-one combo of “Devil’s Eggs” with crispy Pork and a bit of Caviar plus the oft-imitated but not yet improved upon Bacon Jam.
Moving along from appetizers to Salads, every last drop of Bacon and Brie slathered on toasted Bread, it was along with an order of Cory’s simple but splendid Tempura Green Beans that the soon-to-disappear BLTA was served next to Watermelon and crumbled Feta tossed with Onions, Citrus and Tajin spice, everything about each of these still speaking of Summer and both hopefully returning when the weather begins to turn hot once again.
Rounding out savories with two classic Sandwiches and Carson Kitchen’s “Secret” Macaroni and Cheese, the latter even better than usual as not-quite-melted cubes of White Cheddar offered a textural contrast and big pockets of flavor besides the Noodles, it was without a second thought that “all three” Desserts finished things off, the fudgy Brownie still among the city’s best while the soon-disappearing Hand Pies were crisp and flaky with even more herbal flavor than last time…oh, yeah, and the Donut Bread Pudding…that is still just as sweet and sticky as ever.
FIVE STARS: Now bigger but without losing its charm, the Dinner crowd likely to only wait half as long for a table while those simply looking for a Drink can pop-in and turn right, Carson Kitchen continues to hum along on the strength of its Kitchen and Mixology as well as its price-point, an unmitigated success that compares favorably to any such place in Manhattan, Chicago, Los Angeles or even overseas.
RECOMMENDED: Bacon Jam, Tempura Green Beans, Watermelon and Feta, Secret Sunday Chicken, Glazed Donut Bread Pudding, Bourbon Fudge Brownie.
AVOID: The disappointment you are likely to feel when you enter the new bathroom and realize the kitschy pig mirror was broken during construction…the search for its replacement ongoing.
TIP: New Menu coming early-mid November.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
