Tuesday, April 24, 2007

A Show of Cinco-larity

When spring flowers start sprouting, I know its not too long until the welcome return of Cinco de Mayo! Slowly but surely, this festive event has taken hold of the hearts and bellies of America. Many head out to restaurants and bars, where swaths of green, white and red bolster a plethora of Mexican foods, music and drinks.

I prefer a more low-key evening at home with friends. It's usually a potluck-style affair that's perfectly suited for a crowd-pleasing platter of enchiladas. Inauthentic, certainly, but often it's the first plate to empty.

For a large crowd, casserole-style is the only way to go. Shredded chicken and cheese are combined with chopped onions and tomatoes, then coated with a mixture of salsas- I like using both red and green. For the wrap, purists prefer corn tortillas, but these do just fine with the softer flour sort.

Assembly is quick: load tortillas with desired filling, roll'em up, and place in a salsa-sauced casserole dish. Repeat until full, coat with more salsa, onions and cheese, then pop into a moderate oven for about 35 minutes, until bubbling hot and ready.

When facing more intimate affairs (and with some extra time), I'll pull a Martha and craft cute, bite-sized portions. A small biscuit cutter is the perfect tool to stamp out little rounds from a full-sized tortilla, which are then grilled or pan-fried until lightly browned.

A microwave makes quick work of warming the chicken and salsa, and again, it's basic assembly: chicken, salsa, onions and cheese go for a turn under the broiler. In about five minutes, you've got all the gooey, spicy goodness of enchiladas in a neat, hand-held package. Bring on the cervezas!

Inauthentic Chicken Enchiladas

16 ounces tomatilla salsa (I prefer Mrs. Renfro's)
16 ounces red salsa (I prefer homemade)
1 20-ounce package soft flour tortillas shells
1 whole smoked or roasted chicken, roughly chopped or shredded
1 bunch green onions, sliced
1 bunch cherry tomatoes, chopped
3 cups sharp or medium cheddar cheese, shredded
4 Trappey's jalapenos, sliced (optional)
fresh cilantro, sliced (optional)
1 medium red onion, diced

In a casserole dish, cover the bottom with a layer of salsa.
Take a tortilla and line with about 2 generous spoonfuls of the chicken.
Top with green onions, tomatoes, cheese and optional jalapenos and cilantro; roll into a cylinder and place seam side down into the casserole. Repeat with the remaining tortillas until finished.
Cover the tortillas with a generous amount of salsa, then add the chopped onions and remaining shredded cheese. Bake, uncovered, in a 350-degree oven for about 30-40 minutes, or until bubbling and piping hot. Serve immediately.

Chicken Enchilada Bites

1 20-ounce package soft flour tortilla shells
1 whole smoked or roasted chicken, roughly chopped or shredded
1 small red onion, minced
tomatilla salsa
1 bunch green onions, sliced
red salsa
2 cups sharp or medium cheddar cheese, shredded
fresh cilantro or chives, sliced (for garnish)

Turn broiler to low and pre-heat.
Using a small biscuit cutter, cut rounds from the full-sized tortillas. In a lightly-oiled pan or panini grill, cook until lightly browned.

In a microwave-safe bowl, mix the chicken and minced red onion with the tomatilla salsa: cook in the microwave for about 1 minutes, stirring once, until mixture is warmed through.

Place the rounds on a lined cookie sheet, then add about 1 tablespoon of the chicken mixture to the center of each round.
Sprinkle with green onion, then place a dab of red salsa on top.
Cover with about a tablespoon (or so) of the cheese.
Place into the pre-heated oven under the broiler and cook for about 5-6 minutes, until the cheese has melted.

Remove to serving tray, place slivers of cilantro or chive atop each round and serve immediately.

The Boot

In this age of synergy, when cell phones, cameras and PDAs sift seamlessly together, it shouldn’t come as any surprise when a music store and empty restaurant space give birth to The Boot — where food, music and art share common ground.

The location on 21st Street in Ghent is easy enough to find — it’s in the building previously occupied by Cafe Rosso and owned by the same people who operate Relative Theory Records on Granby Street. The spacious dining room is open, its clean lines dotted with white-clothed tables. Glassware sparkles, contributing to the upscale, yet far from aloof ambiance. The playful, eclectic art hung on the yellow walls steers it far from square territory.

The hostess, who proved to be our waitress, led my husband and I to a booth close to the bar. While Dave perused (the wine list, I checked out the specials, enthusiastically written on a chalkboard just behind our table. I was already tempted by what I saw, and the menu presented a wider range of tantalizing options. The cuisine has an Italian slant, bolstered by a “culinary philosophy of fresh and local.” In an effort to promote local, renewable, resources that give back to the community, the restaurant offers food from local ranchers, farmers and artisans, as much as possible.

I ordered an appetizer and a bottle of wine to keep us company while we mulled over the menu. The waitress returned with our Seghesio Renzo Barbera d’Alba 2002. Normally a $34 bottle, it was a real steal at $17 — all bottled wine is half off on Tuesdays! She tasted as good as she smelled, round, dark, juicy and deep. The wine list has a sampling of Virginia's finest, along with tastes from California, Australia and Italy.

We finalized our orders just as the calamari ($8) arrived. Sweet rings and dainty tentacles came fried in golden, soft crusts. A thin saffron-sherry vinaigrette was almost too delicate for the squid, but fat slices of tomatoes beneath soaked it up nicely.

We split a salad ($10), a wonderful choice when its generous size was revealed. A mixture of tender young greens and butter lettuce supported fat stalks of grilled asparagus. The smoky flavor was nicely accented by the perfectly proportioned coarse mustard vinaigrette. Charming young peas were made sweet with tangy mounds of fresh goat cheese. It was literally springtime in a bowl.

Dave was unable to stay away from the pasta special: bucatini carbonara ($14). The long, hollow strands of pasta coiled provocatively on the plate, allowing glimpses of burnished, chunky pancetta, tender spring onions and gentle shavings of Parmesan. One tiny bite was full of rich, intense flavors, in no small part due to the farm-fresh eggs that coated the glistening pasta in an almost-invisible sauce.

I was drawn in by the promise of handmade squid-ink fettuccine with local scallops in citrus butter ($18). The fat scallops were perfectly seared and filled with briny freshness. The pasta was nothing short of amazing: ethereal, light and filled with layers of flavor. Lemony brightness lit up my tongue, and I experienced a truly blissful moment of eyes-closed, quiet contemplation.

The menu continues beyond primi into entrees sorted by pesce, carne, vegetariano and contorni. While tempted, we were unable to venture farther into savory territory.

We finished the meal in proper Italian-style, with gelato ($5) and an espresso ($2). I was unable to decide between the featured flavors. An assortment of three was kindly offered. The passion fruit and cherry gelatos were vivid, creamy and light, while the blueberry sorbet was icy and dense. They were even better all mixed up.

The owners of Relative Theory Records have crafted a unique synergy between the music store, their philosophy of supporting locals and invigorating the dining scene in an exciting new way. Between the serious devotion to local, sustainable and tasty food, the myriad of musical performances, film showings and even cooking classes, there will surely be something to please most everyone.

The Boot
123 W. 21st Street, Norfolk
Phone: 627-2668 Fax: 627-1442
Web site: www.insidetheboot.com
Specialties: Italian-inspired menu featuring fresh & local products
Price range: starters: $5-$13; pasta: $13-$18; entrees: $15- $20; vegetables: $5; dessert: $5- $13
Hours: 5 p.m.- 10 p.m. Tuesday-Thursday; 5 p.m.- 2 a.m. Friday, Saturday, Sunday; closed Mondays
Alcohol: beer, wine, full bar
Smoking: permitted on the patio only
Vegetarian: yes, vegan as well
Wheelchair accessible: yes
Payment: cash, credit cards, checks
Noise level: conversational
Atmosphere: upscale casual
Additional Information: daily specials, late-night menu, private functions, cooking classes, art, literary and musical events
Star rating: food 4, atmosphere 3 1/2, service 4 1/2
(out of five stars)


After being closed for several months, a new place opened in the old Boulevard Restaurant in Newport News. The name "RETROS" snakes along the arch in bold white letters.

Dave and I came in about 6:45 p.m. on a Monday. It had an empty, closed look (admittedly, this wasn’t a big sports night), but the doors opened easily in. One thing was right, however: it was completely empty.

We looked around, then noticed a guy leaning against the bar. He greeted us, then asked if we were there for drinks or food. I told him we wanted dinner and a quiet booth, which he quickly led us to, asking if he could get us something to drink. When it quickly became apparent that there was no real wine selection, he told us about some exciting new shots that were on special that night. As neither of us has been in the mood for shots in, say, years, I got a Budweiser ($3) and Dave had a Yuengling ($3).

The menus were a quick peruse, and the lineup standard bar food. We were hoping the comfort food would make up for the lack of atmosphere.

Appetizers included wings, chicken tenders, fries, nachos and spinach dip, and had cutesy names referencing sports. Sandwiches, or “the line up," were burgers, Cuban sandwiches, pastrami and the like. The back of the menu held a tiny section of “home runs” — entree-sized steaks, jumbo shrimp, foot long hot dogs and a couple of pasta dishes.

There’s also a “Hot Zone” menu, perched conveniently in a plastic placard on the table. I was immediately drawn to the chicken ’n’ waffles ($9), while Dave thought the sampler platter ($12) would offer us a nice selection. He also opted to start with a Caesar salad ($2.99), while I got the house salad.

The wait was under way, minutes slowly ticking by, while music blared to an empty house. We saw our waitress readying things at the bar, and running silver and napkins to and fro.
— 7:15 came and went, still there was no sign of our salads.
— At 7:20, another couple walked in and sat at the bar. Dave was casting an eye about for the waitress.
— 45 minutes after we arrived, she finally came with our salads.

“I’m sorry, I’m new!” she laughed, setting them down and hurrying off again. The salad greens were bright, but not crisp. The large wedges of tomatoes were cold and mealy, while the cucumbers were water-logged and mushy.

The waitress returned with the sampler platter, setting it in front of Dave. She told me that the manager was personally going to make my chicken ’n’ waffles, as there was some problem with the cook. I asked what was wrong, she said he was just being very slow, and that’s why our salads took so long.

The sampler platter comes with your choice of four of six items. The quesadilla wedges were cold, with congealing cheese. The wings were salty and overcooked, although the sticky ribs were plump. The catfish strips were easily the best thing in front of us, with a nicely spiced coating in perfect proportion to the fish.

My chicken ’n’ waffles finally came, plunked down with a whole bottle of Aunt Jemima syrup. The manager came by after her, very apologetic and saying that they would be removed from our bill. I thanked him, and tucked into the plate.

The chicken portion were three fried wings, pretty much the same ones that had been on Dave’s platter. The waffle, mounded with a fat round of butter, was eggy and tinged with vanilla, crust nicely crisped and golden brown. With a touch of Aunt Jemima’s lovin’, it wasn’t so bad.

We paid up and left. Retros ... it’s a bar.

Retros Bar and Lounge

11135 Warwick Boulevard, Newport News
Phone: 223-4629
Web site: www.retrosrestaurant.com
Specialties: bar food (fresh, not frozen); signature dish is the chicken 'n' waffles
Price range: Price range: appetizers: $5.99-$11.99; salads: $2.99-$9.99; sandwiches: $6.99-$7.99; entrees: $6.99-$13.99; signature recipes: $4-$12
Hours: 4 p.m.- 2 a.m., seven days a week
Alcohol: beer, wine, full bar
Smoking: yes
Vegetarian: yes
Wheelchair accessible: yes
Payment: cash, credit cards, checks
Noise level: blaring music but no voices to speak over on a recent Monday night
Atmosphere: bar
Additional Information: daily specials
Star rating: food 1 1/2, atmosphere 1, service 2
(out of five stars)

Wednesday, April 18, 2007

Round food is good food

It was a lazy Saturday afternoon, and I was camped out on the floor in a pile of cookbooks and recipe-filled binders. Guests were coming that night, and while there's nothing wrong with the usual cheese-and-crackers routine, I was yearning for something a little different.

A hastily-copied recipe with a very fun name caught my eye-- bollitas!

Better known as cheese-wrapped olive balls, these classic appetizers were just what I needed.

Pimento-stuffed olives are patted dry, then encased in a crumbly cheese 'dough', before being baked in a hot oven.

The first few attempts at wrapping were laughable at best, but I quickly got the hang of it. Placing a blob of dough in the palm of my hand, I squished in an olive, then cupped my hands around it. Bit by bit, the crumbly dough began to come together, encasing the naked olive in a cozy cheesy coating.

Now, repeat 23 more times, and you'll see why I only make these a couple of times a year.

The basic recipe calls for cheddar and pimento-stuffed green olives, but there's no need to linger there. Substitute large garlic-stuffed olives, and surround them with blue cheese. Kalamata olives call for a Mediterranean spin, so a little feta flecked with thyme and oregano are the perfect fit. You like the spice? You'll love it even more with jalapeno-stuffed olives and a fiery habanero cheese.

These not only freeze well, but actually bake up better after having been frozen. The cook time is under 20 minutes, making the perfect go-to for unexpected guests. Once golden and cooling, the only question is... what to serve them with?

My predilection is for mango salsa, but you could go any number of ways. Roasted red pepper dip, hummus and baba ganoush would be just as nice as a sour cream-chipotle dip, lemony chimichurri, or even a mixed-vegetable tapenade.
It's always fun to play with food.

Cheese-Wrapped Olive Balls (Bollitas)

1 cup shredded sharp cheddar cheese
2 tablespoons unsalted butter, softened
1/4 teaspoon paprika or cayenne pepper
1/2 cup flour
24 pimento-stuffed Manzanilla olives

Preheat oven to 400 degrees.

In bowl of food processor, combine cheese, butter, paprika/cayenne, and flour. Process until smooth.

Take about 1 tablespoon of crumbly dough and place in the palm of your hand. Place one of the olives in middle of dough. Cup your hand to begin fixing dough around olive.
Roll between palms of hands until dough is smoothly wrapped around olive.

Repeat until all olives have been wrapped.
Place onto parchment-lined baking sheet and bake for 15 minutes, or until golden.
You many need to blot these a bit with a paper towel!

Note: If baking same day, place formed balls into freezer for about 15 minutes prior to baking. If baking from frozen, let sit out for about 15 minutes (while oven is heating): bake time may be extended by a few minutes.

Wednesday, April 11, 2007

Slippery yolks for springtime folks

One of my favorite lunchtime haunts can be found up in Williamsburg. Countless sunny afternoons have seen my husband and I lunching on the patio at the Blue Talon Bistro, inevitably ordering one of our favorite dishes.

When I heard about the fire in December which temporarily shut them down (they have since re-opened), I was thankful that nobody was injured. At the same time, the prospect of a winter without the bistro burger or macaroni gratin was a bleak one indeed.

As this "winter" weather has pulled its punches this year, the balmy days had me yearning for their grilled asparagus salad. A riff upon the classic salade lyonnaise, this had the addition of cheese, bread and fresh asparagus. A veritable spring meal in a bowl, and one that proved easy enough to make at home.

The French may use lardons, but this Newport News kitchen found thickly-cut bacon to work just fine. As it sizzled away on the stove, I blanched the asparagus in salted, boiling water. The last of the bacon finished, just as the vibrant green asparagus were ready for an ice-bath.

My greens-- which included a mix of baby arugula, romaine hearts and watercress-- had already been cleaned, and were ready to go. Day-old bread was panini-toasted into a crunchy golden sponge, ready to soak up all the wonderful flavors, while a thick slice of St. Andres triple-creme cheese sat softening on the counter. I'd also made the basic vinaigrette earlier. While I settled upon sherry vinegar, good quality balsamic, champagne and red wine vinegars would all work well.

That left only one final glorious touch: a perfectly poached egg to crown the top. With a quick jab of my fork, the yolk had been pierced, and slowly began to mingle into the salad. I sliced, and took a bite with a wedge of baguette. My world narrowed to everything green, a rich smudge of cheese, smoky bacon and of course, the delicately draped egg. Spring is here.

Asparagus Salad with Bacon, Egg & Mixed Greens
2 tablespoons olive oil
2 tablespoons sherry (or other) vinegar
1 teaspoon Dijon mustard
salt & pepper, to taste
1 bunch asparagus, cleaned, trimmed and chopped into 1-inch pieces
4 thick-cut strips of bacon
day old bread, sliced or cut into croutons
2 fresh eggs
1 tablespoon white vinegar
2 thick slices of triple creme cheese (I used Saint Andre), warmed to room temperature
mixed fresh greens (frisee, spinach, lettuce, arugula, watercress, etc.), cleaned, dried and torn into bite-sized pieces

Make the vinaigrette: mix the olive oil, vinegar, mustard and salt & pepper together; set aside.
Cook the bacon over medium heat until done, about 5-7 minutes. Set aside to drain on paper towel, then roughly chop.

Bring a pot of water to boil, add a generous handful of salt, then add asparagus. Cook uncovered until just tender and bright green, about 3-4 minutes. Immediately drain and plunge into an ice bath.

If using slices of bread, coat with a touch of olive oil and toast. If making croutons, drain all but 1 tablespoon of bacon fat from the frying pan. Cook cubes over medium-high heat, stirring to make sure they are well-coated. Remove when golden.

Poach the Eggs: bring water to a lively simmer in a medium pan, then add white vinegar. Break each egg into a separate bowl, then stir the water in the pot until it has a "whirlpool" effect. Gently slip eggs into the swirling water, one at a time: they should wrap nicely around themselves. Cook for about 3 minutes, until your desired degree of doneness has been reached- I like 'em runny.

Assemble the salad: divide the mixed greens evenly into two bowls. Add vinaigrette, asparagus and bacon, mixing well. Add bread/croutons and the cheese. Top with poached egg and dig in.

Create Bistro

Many a diner has come and gone in Hilton Village over the past few years. The corner of Warwick and Post has a decidedly different vibe these days, when it opened last October in the guise of Create Bistro. Partners Chad Martin and Andrew Hyatt, well versed in the local dining scene, split back and front-of-the-house duties in this strikingly redesigned space.

The layout is intimate, with golden-hued European-style seating. Aubergine walls and white tablecloths provide contrast, while the bar separates itself in a scarlet blaze. Part of the kitchen peeks out onto the dining room, where a flurry of chefs can be seen hustling gracefully in the narrow space.

The menu is divided simply into three categories: mouth amusements, greens and main events. The food itself is grounded in pleasing standards that feature a unique spin — think scallops with red miso coconut milk, pickled beets salad with limoncello-honey vinaigrette and roasted Peking duck breast with smoked gouda cauliflower mash and yellow pepper ginger coulis. Luckily, we were dining with friends that night, and had the opportunity to sample several dishes.

My husband Dave and I started with the pork carnitas ($8). Juicy chunks of pork mingled with buttery lashings of Campo de Montalban, a blended Spanish cheese similar to Manchego. A lighter-than-air basil scallion crepe floated atop, miraculously supporting a caramelized tower of sweet, piquant onion apple relish.

Rebecca chose the coconut-marinated calamari ($7). Presented in an oversize martini glass, the jumble of golden calamari proved perfectly crisp, then tender. It took some time to work towards the bottom, where a cool tomato escabeche flirted sweetly with the sour, sharp tang of cider vinegar.

Jeff, having visited previously, was inexorably drawn to the tuna tataki ($10). Generous slices of sautéed tuna are rimmed with a peanut crust and served rare. The bok choy slaw provided a zip of color and fresh flavors, while the furikake dipping sauce was a touch sweet, yet infused with the unmistakable hallmark of umami.

Lest you mistakenly think we were teetotalers, we all shared a Shaps & Roucher-Sarrazin Cote de Nuits 2003 ($45). This smooth, supple red is medium-bodied and pleasingly ripe. The frequently changing wine list holds a plethora of whites, reds, and everything in between — several wines are also available by the glass.

We all skipped salads in order to asses the hot promise of the main events. Both of the men-folk ordered the caramelized onion bison meatloaf ($19). This ain’t your mama’s meatloaf, and it sure ain’t your daddy’s arid foray into buffalo burgers. It was tender and juicy, with a luscious “beefier-than-beef” taste. A rich mound of mashers provided the foundation, and incidentally, did wonders at drinking in the rich steak sauce. This was all so good that my husband, who holds a certain distaste for Popeye’s favorite green vegetable, consumed every bit of wilted spinach from the plate.

After much rumination, Rebecca settled upon the blackberry glazed organic king salmon with lo mein ($23). I don’t usually care for the dull ’pink’ taste of farmed salmon, but one bite has me yearning for another even as I write this. The blackberry glaze was the perfect accent on this perfectly plump portion.

You’ll never believe what I had: the pan-fried crab cake ($23)! In a word, “woof." In several: the thick patty of crab was intensely sweet, rich and fresh, aided and abetted by the creamy, piquant peppedew tartar sauce. Sweet potato-jicama coleslaw cradled the crab, and a frizzy head of fresh micro greens made for an impeccable crown.

We were full and ready for the bill, but when the waitress came to ask if we wanted dessert, I simply had to inquire what was available. It all sounded excellent! Luckily, the chef was willing to do a sampler-style dessert platter ($15). There was the mouthwatering combination of a coconut-white chocolate blueberry bread pudding, topped with a scoop of Bailey’s chocolate-chunk ice cream. That perennial favorite creme brulee came garnished with berries and a perfectly crisp sugar crust. Full-bodied Frangelico bittersweet chocolate truffles were tempered by the light styling of a baked Alaska key lime pie. I finally had to throw down the napkin in glorious defeat.

Create Bistro — the secret’s out now.

Create Bistro
10417 Warwick Blvd., Newport News
Phone: 240-2776 Fax: 223-1026

Specialties: upscale bistro
Price range: mouth amusements: $7-$11; greens: $7-$9; main events: $19-$28
Hours: 5-10 p.m. Tuesday-Thursday; 5-11 p.m. Friday and Saturday; bar open late night
Alcohol: beer, wine, full bar
Smoking: no
Vegetarian: yes; vegan dishes also available upon request.
Wheelchair accessible: yes, but quarters are rather tight
Payment: cash, credit cards, checks
Noise level: conversational to noisy
Atmosphere: upscale casual
Additional Information: catering, daily specials, wine dinners, private parties, gift certificates; reservations highly recommended.

Star rating: food 4 3/4-5, atmosphere 4 1/2, service 4 1/2
(out of five stars)

Tuesday, April 03, 2007

Philly Up For Less

I was a cheese steak virgin. I'd never been to Philadelphia, nor had I gone in search of its legendary sandwich. Yet when I kept hearing folks talking glowingly about the subs at Straight Outta Philly, I knew it was time to suck it up and chomp one down.

Located just across from Hoss's in Newport News, the restaurant can be hard to pick out, housed in a generic, grey strip mall. One step through the front door dispels any sense of the humdrum: black-and-white checkerboard floors, a jukebox and a plethora of 50s-esque trinkets conjure up a classic, colorful burger joint.

The lunch crowd was brisk and busy. Cleared tables were wiped down and immediately re-seated, while a steady stream of people kept the door flapping with carry-out orders. As busy as they were, the wait staff proved exceptionally friendly and efficient. Our waitress took our orders, dropped off drinks, and continued on with her other tables.

We'd nursed our glasses halfway down when she came back with our overflowing baskets. I had an original Philly sandwich, the hot roasted pork ($5.95). For just under six bucks, this was eight impressive inches of piled-high pork. The texture and flavor was reminiscent of barbecue, the gravy soaked in to keep every morsel nice and juicy. A layer of provolone melted into the top, while a bottom-layer of hot peppers kept every bite interesting. This was a really lovely sandwich, although I'll ask for more of the spicy peppers next time.

Dave kept it authentic with the classic cheese steak ($5.95). Another sky-high pile of steak was mounded in a hoagie roll and topped with melting white American cheese. You can request any number of additional toppings, and he went for lettuce & onion. I plucked a piece of steak from his roll and was suitably impressed by the rich, meaty flavor. Dave folded up the hoagie and pushed it in my direction, "You've gotta get the whole package!" He was right. This was pure cheese steak bliss.

Both sandwiches came nestled into a golden batch of piping hot fries. With a little black pepper for me, and a little salt for Dave, we were more than pleased.

Aside from these classic Philly-style offerings, you can also find a variety of hot and cold sandwiches, burgers and hot dogs. Pasta, pizza, chicken and fish round out the menu, while soups and salads make for a great retreat to the lighter side. For those who may still be hungry (?!?), adults may find solace in the fried cheese cake or canolis, while younger folks will undoubtedly be swayed by the case of Hershey's assorted ice cream bars and cones.
Lucky for us, one doesn't have to go all the way to Philly for good food at a great value, with quick and friendly service.

Straight Outta Philly
809 Old Oyster Point Road, Newport News
Phone: 595-7860
Specialties: cheese steaks, hoagies
Price range: hoagies/sandwiches: $4.95-$8.50; pasta: $5.95-$6.95; parmigiana: $5.95-$7.95; chicken: $5.95-$9.95; seafood: $5.95-$11.95; appetizers: $1.95-$6.95; soups/salads: $2-$7.95; stromboli/pizza: $5-$15
Hours: 10:30 a.m.-9 p.m., Monday-Thursday; 10:30 a.m.- 10 p.m., Friday-Saturday; 10:30 a.m.- 8 p.m., Sunday
Alcohol: draft & bottle beer, wine coolers
Smoking: no
Vegetarian: yes
Wheelchair accessible: yes
Payment: cash, credit cards
Noise level: conversational
Atmosphere: diner
Additional Information: catering, daily specials, draft beer, two televisions
Star rating: food 3 1/2, atmosphere 3, service 3 1/2
(out of five stars)