Raspberry-Blueberry Pancakes with Cinnamon-Cream Syrup

My love, my dove, my fair one, my sweet... I've heard these words whispered many times by my one true love. With Valentine's Day just around the corner, I started thinking of how best to return the sentiment. Inevitably, my thoughts turned to sweet little treats. Dinner we do together almost every day, and lunch on the weekends. Breakfast, however, is largely unconquered territory. While there have been pancakes and biscuits 'n' eggs, usually it's utter simplicity with cereal and milk.

My mind strayed back to the pancakes. Cute, fluffy and a tabula rosa, for sure! They were certain to be the perfect platform for a berry-tinged labor of love.

The blueprint is simple as can be, and adapted from the pages of "The Joy of Cooking." These basic pancakes are a classic recipe that utilize common cupboard ingredients for very tasty results. I tweaked the recipe a bit by adding the juice of one smallish lemon to the whole milk, and letting it sour for about twenty minutes before preceding. It added the perfect tang to the fluffy cakes.

There are many ways to jazz up pancakes, and blueberries are one of my favorites. As a nod to this special day, I decided to use a combination of blue and raspberries, easy enough to find mixed in the freezer section. Once thawed and drained, don't add them into the batter! Doing so results in uneven distribution, and irregular-shaped pancakes. Keep the bowl griddle-side, and plop them into the freshly poured batter rounds individually. Fiddly? A little. But isn't true love worth it?


Raspberry-Blueberry Pancakes

1 1/2 cups all purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk (I used regular milk, soured with the juice of 1 small lemon)
3 tablespoons unsalted butter, melted
2 large eggs
1/2 teaspoon vanilla extract
frozen blueberries and raspberries, thawed and drained
additional butter, as needed

Thoroughly combine dry and wet ingredients in separate bowls.
Mix batter together quickly, but do not overbeat.
The dry ingredients should barely be moistened with a few quick whisks.
There will be lumps, but these will cook completely out.
Griddle is ready when test drops of cold water bounce and sputter up.
Place about 1/4 cup batter onto hot, lightly buttered griddle.
When bubbles have appeared on the surface, after 2-3 minutes, check to see if undersides have browned.
Turn and cook on second side, which will go more quickly than the first.
NOTE: To keep pancakes warm, place, covered, in a 200-degree oven.

Since you've already come this far, don't reach for that dated bottle of maple! It's easy enough to make a batch of cinnamon cream syrup while the pancakes are griddling away. Corn syrup, sugar, milk, and nice kick of cinnamon combine into an enticingly sweet and intense topping. It's just different enough to make any mouth curve into a smile.

Cinnamon Cream Syrup

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon cinnamon
1/4 cup whole milk (or 1/2 cup evaporated milk)

In a small saucepan, combine sugar, syrup, water and cinnamon.
Bring to boiling over medium heat, stirring constantly.
Cook and stir 2 minutes.
Remove from heat and cool 5 minutes.
Stir in milk.
Serve warm over pancakes, waffles, or French toast.
Leftover syrup may be gently re-heated.

from 'James River Kitchen'

Bonus photos! Here's the shot for the paper:

And here's what was really going on behind the scenes:

Rice, meat and love: it's risotto time!

I used to love my risotto with mushrooms, until a saucy little recipe caught my wandering eye. Filled with pure meat-soaked, liver-chopped fun, there was no mistaking this for a demure little side: risotto al ragu is unabashed main dish fare.

That holy trinity of onions, celery and carrots known as a mirepoix are fried in a mixture of olive oil and butter until softened. Then, the big guns come in: ground beef, tomato paste, red wine and a couple of chicken livers simmer until just beginning to reduce.


Now, grab a flat wooden spatula, your rice, and make sure the stock is simmering hot and at the ready. Yes, risotto takes about 25 minutes to complete, but those can be thirty relaxed, almost meditative minutes. Grab a glass of wine. Stir and scrape. Add more liquid. Stir and scrape. Sip on your wine. Before you know it, 20 minutes have passed, and it's time to begin tasting.

Ideally, the mixture should seem somewhat creamy, with the individual rice grains retaining their shape and just a touch of bite in the middle. When you've finally arrived, toss in your last dollops of butter, swirl to immerse, then cover and let it sit tight for a few.

Finally, it's time to sit down and eat! The more it cools, the more it mellows into a pleasingly complex version of old world comfort food. It's been my experience that this meaty, rich risotto can offer enough comfort to carry you through the week.

Risotto al Ragu (Risotto with Meat Sauce)

1/2 cup olive oil
6 tablespoons unsalted butter
2 small red onions, peeled and finely chopped
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped
1/4 pound ground beef
6 cups hot best-quality chicken broth, plus more if necessary
2 chicken livers, finely chopped
1/3 cup tomato paste (3.5 ounces)
1/2 cup red wine
pinch of red pepper flakes
salt
pepper
2 cups arborio rice
grated Parmesan cheese, for serving

In a medium saucepan, bring the chicken stock to a simmer over medium-high heat; reduce heat, but keep the stock hot.
In a large saucepan, melt half the butter in the olive oil over medium-high heat. Add the onions, celery and carrot and cook until the onion begins to soften, about 3 minutes.
Add the ground beef and cook about 3 minutes longer, until the meat begins to brown.
Add 1 cup chicken broth, the chicken livers, tomato paste, wine, pepper flakes, salt and pepper to taste. Simmer for 10 minutes.
Add the rice and return to a simmer. Cook, stirring constantly, until the liquid has been absorbed.
Stir the remaining hot broth into the risotto 1/2 cup at a time, making sure the previous addition has been absorbed before adding more.
Cook until the rice is al dente, about 25-30 minutes.
Remove from heat and stir in remaining butter; cover and let sit for a few minutes.
Serve warm with grated Parmesan sprinkled on top of each serving.
Serves 6
adapted from the Maccioni Family Cookbook, by Egi Maccioni with Peter Kaminsky

Bringin' BobbyBack

Dave and I hurried through the double doors into the welcoming warmth of Bobbywood, finally out of the chilly wind winding down Norfolk's Monticello Avenue. The host checked our reservation, then asked us to follow him.

We went just around the corner to a two-top on the end of a long banquette, one of two in the main dining room. A swooping fabric oval above diffused soft, romantic light across the room, which led back to an open kitchen. Another dining area buttressed up to the main room, while the other side embraces the long, sleek bar, featuring a striking glass-enclosed wine room.

The impressive surroundings proved a fine backdrop for the elegantly insouciant menu. After much indecision, I placed an order for a couple of the Spoons!, hoping to buy a bit more time for food negotiations with Dave. It was a tough choice between so many tasty sounding options, especially as Bobby notes that he has, at every opportunity, worked to incorporate local meats, produce and purveyors. Finally, we were ready by the time she brought the cute little appetizers to our table.

Spoons! are tiny tastes served in a large tasting spoon: the eleven choices range in price from $2-$4. Dave got the Beef Bobbaque ($4), which came as a very respectable pile of succulent, smoky, satisfying slivers. Partnered with a slice of the complimentary house-made bread, it was the perfect mini 'cue sandwich.


My spoon was filled with baby mac and cheese with rock shrimp ($4). Tiny, comma-shaped shrimp were perfectly cooked and swimming in a cheesy, rich sauce. Both portions were more than enough to stimulate the appetite.



Properly roused, we split the Sonoma goat cheese starter ($8). A crispy fried portion of the soft cheese sat on top of artichoke salad, doused with basil oil and tapanade, all propped on a piece of garlic toast. This was a most enjoyable mix of salty flavors and crispy, crunchy textures.
After such a hearty start, we wandered into greener pastures. My Equinox salad ($8) was a seasonally appropriate mixture of apples, pears, dried cranberries and spicy pecans. All were interspersed with fresh field greens, dressed with a lively apple cider vinaigrette and presented wrapped in a generous slice of Serrano ham. Once again, a powerhouse combination of engaging and invigorating flavors. Dave went with the never-out-of-style classic Chop Chop salad ($9). A timbale of layered tomatoes, cucumbers, feta and tapanade are bathed in a deliciously garlicky vinaigrette and topped with a spicy pepperoncino. More greens hold up the far side of the plate so you can mix as you go along. Wonderful, addictive stuff.

We shouldered on in the face of our main courses. I had the sweet potato gnocchi ($23), which came in a large bowl filled high with mushrooms, zucchini and brussels sprouts, all in an opaque broth. The soft, pillowy gnocchi released their delicately spiced fillings nicely, but somehow, the rest of the dish seemed at war. Toothsome brussels sprouts refused to submit to anything less than firm pressure, while the rich brown broth dominated and obscured any other flavors. When the waitress noticed I hadn't finished my dish, she asked what the problem was ("just not to my taste, I guess"). Without another word, it and the charge were removed.

Dave fared much better with that other classic, a bowl of the World Famous Oyster Stew ($9). It was unabashedly rich and thick with very fat specimens of oysterdom bobbing to and fro, along with chunks of potato, corn and bits of smoky bacon. This is the sort of thing that was created to chase away remnants of wintry blues, and does so in great style.
We were ready to throw in the towel, until the waitress waived a dessert menu under our noses. Vanilla bean tapioca pudding with cilantro ginger syrup ($7) proved to be a fine diversion indeed. The thick tapioca beads combined creamy comfort and a subtly-spiced kick into an utter delight. Served with a small scoop of sweet-tart raspberry sorbet, it was the perfect dish over which to bid au revoir to Bobbywood's new home in Norfolk.

Captains Table

NOTE: The Captains Table has since closed.

Overlooking the water off of Deep Creek Road, The Captain's Table looks to be the quintessential locals' choice restaurant-- slightly hidden, and very homey, with a welcoming front deck. It was fairly busy as a smiling hostess promptly took us to our table, weaving between families, groups of friends and young couples alike out for a bite.

The menu features fresh, seafood, along with the usual array of steaks, sandwiches and other family-friendly fare. After a quick perusal, I opted for the seafood platter ($17.95), while Dave honed in on the fresh flounder ($14.95). Both came with soup or salad, potato, a vegetable and rolls/scones. After the waitress had returned with our drinks, we settled back to watch the cute antics of a very well-behaved boy at the next table. I was sipping on a draft hefeweizen ($3.50), which tasted a little flat. Dave had a glass of the BV Chardonnay ($5.50), a simple chard that was suited more for consuming alongside the food.
He had his chance as our salads-- mine with oil & vinegar, his with blue cheese-- came to the table.
I couldn't help but to gasp and stare slightly googly-eyed at our plates. On each was a quarter wedge of a head of iceberg lettuce. Dave's was drowned beneath an explosion of creamy blue cheese dressing, while mine sat completely plain, browning a bit at the center and edges. Sorry, but a wedge of lettuce does not a salad make!

While I was still pondering my greens, the waitress came by and set down a second plate of scones and rolls. "I think that other batch was kinda old," she said, motioning to the plate that had been brought to the table with our menus. She was right, as I'd had only one sandy nibble from those scones. The fresher batch had a very nice flavor and texture, and both quickly vanished.
The waitress cleared our untouched salads to make way for the entrees. Dave's had two goodly-sized pieces of flounder, nicely cooked with a golden crust.
It looked nice, it crunched nice, but the crust had absolutely no flavor to it whatsoever. A dash of salt and a squirt of lemon helped greatly. The accompanying fries were well-cooked as well.
My platter included flounder, shrimp, scallops and a crab cake, all fried, thank you very much.
My flounder was about on par with Dave's. Both the scallops and the shrimp had been coated in a thick, spongy batter that completely stifled its contents. The scallops, once removed from the crust, proved to be slightly withered and over-cooked. The shrimp were very large and rather greasy-- not even cocktail sauce could alleviate that oily taste. Thankfully, the crab cake was quite lovely, filled with fresh crab and sauteed perfectly.

I chose my potato in the form of twice-baked. Aside from coming out pretty close to room temperature, it was unremarkable. What was interesting were our side dishes of broccoli, both wilting into mush and tasting strongly of fish.

We ordered dessert to go. I'd requested an apple brown betty, but received a portion of the bread and butter pudding ($2.95). Reheated later, it didn't have the power to draw me back in for another bite. The pecan pie ($4.50) fared a bit better, with a nicely sweet filling and plenty of pecans along the top-- the slightly stale-tasting crust was my only complaint there.
Throughout the meal, I observed many interactions between the staff and customers that displayed kindness and familiarity: Captain's Table is obviously a neighborhood favorite. With a little more focus on the cookery-- and perhaps a complete re-interpretation of their salad-- this could be a comfortably cozy retreat with a retro-family friendly vibe.


Captains Table Restaurant
663 Deep Creek Road, Newport News
Phone: 930-2413
Web site: www.captainstablerestaurant.org
Specialties: seafood
Price range: appetizers: $4.95-$11.95; soups & salads: $2.95-$8.95; entrees: $10.95-$18.95; dessert: $1.95-$4.50
Hours: Tuesday-Saturday: 5 pm.-9 p.m.; closed Mondays; closed Sundays for the winter
Alcohol: beer, wine, full bar
Smoking: only on the outside patio
Vegetarian: no
Wheelchair accessible: yes
Payment: cash, credit cards, checks
Noise level: conversational
Atmosphere: casual
Additional Information: nightly specials, large and private parties welcome
Star rating: food 2 1/2, atmosphere 3, service 3
(out of five stars)

Patriotic Pies

Show Your Colors With a Slice of the Right Stuff

American flag flying proudly on the front porch? Check. Snazzy flag pin on the lapel? Check. A little something to bring over to the neighborhood Flag Day party? Er...not so much. No worries, mate, the solution is as American as pie, and we're not talking apples. Pie is the penultimate comfort food, easy to make, and open to a plethora of interpretations. Today, it's all about the red, white and blue.

Red: fresh strawberry pie. It's no co-incidence that the best berries of the year intersect with this celebration. The crust is simple as it gets, crushed cookies mixed with butter and almonds, baked 'till just toasty and brown. Meanwhile, a simple syrup thickened with cornstarch boils away on the stove for a few minutes, before coating the sliced strawberries. Slip a little orange liqueur in there for the adult palate, or leave as is- you won't go wrong either way.
White: French coconut pie. While the name may hail from another continent, the taste is pure, old-fashioned indulgence. A rich, custard-like center suspends fresh coconut. Almond and coconut extracts hit just the right riff, while toasted coconut ensures even the pickiest palates will be asking for one more taste. The crust is classic pastry, and if, like me, you still haven't mastered that particular art, don't be afraid to turn to Pillsbury's ready-made (in the refrigerated section).
Blue: fresh blueberry pie. We may get lucky enough this warm year to enjoy an early crop, so make the most of it with an open-faced pie. The bottom crust is blind-baked to become the perfect vessel for fresh, juicy berries. Some are cooked down on the stove with sugar, lemon juice, and a touch of cornstarch. Properly thickened, then poured over the remaining berries to morph into a delectably sweet blueberry treat. Gild the lily with a little mascarpone-whipped cream.

And there you have it- three patriotic pies guaranteed to fly proudly. Right off the dessert table, that is.

Fresh Strawberry Pie
Crust:
1 1/2 cups crushed shortbread cookies (I use Demitasse teabiscuits)
1/4 cups finely chopped almonds
1/3 cup butter, melted
Mix together (the food processor makes this astoundingly easy), and press into the bottom and sides of a 9-inch pie pan. Bake at 350-degrees for 8 minutes, or until just browned. Cool completely.
Filling:
strawberries, about 2 1/2 pounds, sliced
3/4 cup sugar
3 tablespoons cornstarch
1/3 cup water
1/4 teaspoon salt
1/2 teaspoon almond extract
1 tablespoon spiced rum (optional)
Grand Marnier, a good splash (optional)

Mash strawberries to equal one cup. Combine sugar, cornstarch, water and mashed strawberries in a heavy-bottomed pot. Cook over medium heat, constantly stirring until boiling and thickened. At this point, boil for one minute. Remove from heat, and add the salt, almond extract, and optional rum. Cool for ten minutes.
Fill cooled crust with remaining strawberries, and pour the cooked mixture over them. Refrigerate at least three hours, or until set.
Optionally, as strawberry mixture is boiling, macerate sliced strawberries with a splash of Grand Marnier before placing into pie.
Serve with mascarpone-whipped cream.

From Fine Cooking Cook's Talk Forum, 'Noodle'.

French Coconut Pie
3 extra-large eggs
1 cup white sugar
1/8 teaspoon salt
1/2 cup unsalted butter, melted (if using salted butter, omit the salt above)
1 tablespoon white vinegar
1 vanilla bean, split and seeds scraped out, pod discarded OR place pod in a bottle of vodka, and 6 months later you have vanilla extract: use 1 tablespoon
1 teaspoon coconut extract (if using coconut milk, omit extract)
1/2 teaspoon almond extract
1 tablespoon bread or all-purpose flour
1 tablespoon white corn meal
1 cup milk or 3/4 cup coconut milk
1 cup shredded fresh coconut
1/3 cup toasted coconut (optional)

Pre-heat oven to 325-degrees. Use a stand mixer, or a rubber spatula if doing by hand; do not use a wire whisk. Be careful not to overmix.
Beat eggs for about a minute to get them blended, light in color, and creamy.
Add sugar/salt, and beat until they just pull together.
Take cooled melted butter, and whisk in the flour/corn meal until smooth and without lumps. This is the only step that uses a whisk.
Add milk, and blend well. Lastly, stir in the coconut, pour in prepared pie pan, and bake at 325-degrees for 24-45 minutes, depending upon the oven's calibration. Pie is done when the center springs to touch. Check pie at 25 minutes, then every 5 minutes after that. Don't over-cook, or the coconut will rise to the top, and get too brown.
Remove and let carry-over heat finish cooking the pie for the next 20 minutes.
If desired, sprinkle with toasted coconut.
Remember- don't refrigerate a custard pie after baking. It causes the pie to shrink and become dense. It will sit one hour at room temperature, and you can serve it warm, or chill the pie once set.
Adapted from Lacy Smith's 'Sugar Daddy's Treat's'.

Fresh Blueberry Pie
Pie crust for a 9-inch pie
1/2 large egg white, lightly beaten
1 1/4pounds blueberries, rinsed and drained
1/2 liquid cup, plus 2 tablespoons, divided, of water
2 tablespoons cornstarch
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice

Roll out dough and transfer to pie pan, folding the excess under, and crimping the border. Cover loosely, and refrigerate for a minimum of one hour, and a maximum of twenty-four.
Preheat the oven to 425-degrees for at least 20 minutes before baking.
Line the pastry with parchment, and fill with dried beans. Bake for 20 minutes. Carefully lift out the beans with the parchment, then prick the bottom and sides of the crust with a fork. Bake 5-10 minutes longer, until the crust is a pale golden. Check after 3 minutes, and prick any bubbles that have formed.
Cool the crust on a rack for 3 minutes, so that it is no longer piping hot, then brush the bottom and sides with the egg white.
Measure out 1 cup of the blueberries, choosing the softest ones. Place in a medium saucepan together with 1/2 cup of the water. Cover and bring to a boil.
Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water; set aside.
When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly, for 3-4 minutes, or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute, or until the mixture becomes translucent. Immediately remove from heat, and quickie fold in the remaining 3 cups of blueberries.
Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy, but will not flow out of the crust.
Store at room temperature up to 2 days.
Note: The low amount of sugar in this pie maintains the tart freshness of the berries. Taste the berries before you begin. If they are very tart, increase the sugar by a few tablespoons.
Adapted from Rose Levy Beranbaum's 'The Pie & Pastry Bible'.

Sugar Dough
4 ounces unsalted butter
2 ounces white sugar
1 1/2 cups pastry or all-purpose flour
'I know I said you can opt out and buy pre-made dough, but nothing really beats the taste of homemade. This dough is great for every kind of pie. It can be pre-baked, or not, and works best if you have a mixer. If not, work diligently on the creaming of the sugar and butter (which needs to be soft). It will need to be smooth and lump free, or else it will be granular in texture.'
Cream butter with sugar. Add all the flour at once, and if using a mixer, set speed on lowest, and let it pull together into a dough. Once it does, stop the machine immediately so you don't over-mix. Chill, or use right away.
If you don't have a mixer, cream well by hand with a rubber spatula, then add flour. Use your hands to incorporate the flour, like you would when making short bread or biscuits.
Recipe courtesy S. Meers.

Emerald Thai Cuisine

Walking into Williamsburg’s Emerald Thai Cuisine was an experience in deja vu. The walls were a continuity of kaffir lime-green, broken up by immaculately maintained aquariums. A bar stretched across the far right, dangling with artsy lights, while a facade continued the smooth green theme. Meanwhile, a hostess whisked out menus, and motioned us to follow her to our table. When I sat down and saw the uniquely colored iridescent-spangled tabletop, I realized that I’d seen echoes of this restaurant in Yorktown’s Pattaya, albeit in varying shades of blue.

Husband Dave and I perused menus, faltering over the multitude of choices, which even included sushi. Not feeling particularly fishy, we finally settled upon our orders of food and wine. Our pleasant server wasn’t readily able to answer several questions, but was quick to call over another girl to help us out.

Salads came unexpectedly— we hadn’t realized these came with the entrees. Crisp iceberg was mixed with cucumber, tomato and slivers of cabbage and carrots. The peanut dressing was a little sweet and subtly spicy, if rather thickly applied.

Appetizers arrived in quick succession. The steamed dumplings ($5.95) were four fat little wonton skins. Each was filled with a deliciously savory melange of shrimp and pork, punctuated perfectly by the sweet dipping sauce.

The Beef One Son ($6.50) arrived in a dark, crispy pile. “Beef jerky!” my husband rejoiced, and dug into the accompanying chili sauce. Just as quickly, he was reaching for his water. The beef definitely had some jerky-like characteristics, but a wonderfully addictive flavor, while the sauce was pure in-your-face hot. Both plates were adorned with artfully arranged stacks of shaved red cabbage and carrot.

As his main course, Dave went with the drunken noodles ($9.95). Broad rice noodles in a thickly sticky congealed mass formed the base for minced chicken. Advertised as spicy, the poultry was surprisingly mild, with faint notes of anise and stronger crescendos of Thai basil.

When asked why this was called drunken noodle, our flustered server called over somebody who could explain. She said that she thought it had something to do with people who were drunk whipping up a midnight meal that was simple, tasty and could soak up some alcohol. And no, she laughed, there was no alcohol used in the making of this dish!

I had the spicy eggplant ($9.95), chunks of eggplant stir-fried with black bean sauce, garlic and chili. I asked for it to be “very spicy,” and got a pleasant back-burn with a succession of bites. More fresh Thai basil leaves were strewn throughout the mixture, contributing a pleasant herbal note.

There are two particular Thai dishes that I always have to try, so I got these to go. There was some trouble in getting this across to the server — we finally just asked for a menu and pointed them out to her, and motioned to the door. The tom yum soup ($4) is a classic and comforting soup. Broad slices of chicken, fat mushrooms and oddly enough, tomatoes, floated in a sour lemongrass broth. Advertised as one-pepper-spicy, it tasted rather mild, but with well-rounded flavors.

The larb gai ($6.25) is one of my all-time favorite Thai dishes. Minced poached chicken is bathed in a mixture of lively herbs and spices, and served as a cold salad with a spicy lime dressing. I’d asked for this dish to be hotter, but again, it seemed something was lost in the translation. While I didn’t taste any comforting zing of spice, it was still a nice, if tame, version.

“Hot. Sour. Salty. Sweet.” Emerald did a nice job of highlighting these classic flavors in its dishes. Still, it was troublesome to have to keep calling over another server, busy with her own tables, every time we had a question. Language barrier aside, this was a satisfying and respectable take on Thai cookery.

Emerald Thai Cuisine
264G Mclaws Circle
Phone: 645-2511 fax: 645-2512
Specialties: Thai
Price range: appetizers: $4.95-$6.50; soups & salads: $4-$7.95; entrees: $7.95-$11.95 (lunch) $9.95-$15.95 (dinner); dessert: $4-$4.95
Hours: Monday-Thursday: 11:30 a.m.-3 p.m. (lunch), 5-9:30 p.m. (dinner); Friday: 11:30 a.m.-3 p.m. (lunch), 5-10 p.m. (dinner); Saturday: 5-10:30 p.m.; Sunday: 5-10 p.m.
Alcohol: beer, wine, full bar
Smoking: no
Vegetarian: yes
Wheelchair accessible: yes
Payment: cash, credit cards, checks
Noise level: conversational
Atmosphere: casual, romantic
Additional Information: free delivery (over $15)
Star rating: food 3 1/2, atmosphere 3 1/2, service 3
(out of five stars)