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 Intro
We were eager to revisit this
gem we discovered last year. Ruth and Tim Pitts, the creative
chef team, did not disappoint us. They alternate their
culinary talents at lunch and dinner with very different
menus. The decor of this tiny restaurant is simple with
a tiny bar tucked in to a corner and space for about twenty
dinners. The menu includes approximately five choices
with two nightly chef's specials. Appetizers, as is true
at many local restaurants, are approximately half the
price of the entrees. Creativity in these and the main
courses is the landmark of these fine chefs. This year,
the prices have risen from the great bargain combination
of last year, but the food is worth it! The wooden tables,
attractive art work, and cosy proximity of the other diners
create an informal casual atmosphere. People clearly come
here because of the reputation for food, not the atmosphere.
Be prepared as credit cards are not accepted.
Ambiance
Cozy and informal continue to best descrbe this place.
It is impossible not to be aware of the other patrons
as the tables are close together. One waitress handles
the entire group, with charm and ease, pouring wine, refreshing
the ice water, and bringing in freshly baked rolls. The
walls are decorated with pictures and a shelf is adorned
with a few pieces of art and books. A tiny bar supplies
wine and beer for the restaurant's seated patrons. Outside
in the hall way diners wait for tables on several benches
where they can observe work of local photographers. Tables
for two and four could be expanded to six or eight if
requested ahead.
Food
We began with a superb warm goat cheese tart over greens
with a raspberry dressing and toasted nuts and a salad
with roquefort cheese that was crisp and delicate. For
the main course one selection was Bistro Pad Thai, sesame
crusted shrimp, with mango lime and cilantro, prepared
with red curry over rice noodles. The other choice was
a seared salmon with citrus, soy and spices served over
crisp vegetables and accompanied with fried wantons. Each
of these exemplified the creativity and delicate hand
of the chef! For dessert we shared a flourless chocolate
creation baked in phyllo dough and served with raspberries
and whipped cream, quite deadly!
Other Observations:
Every table was filled on this Sunday evening in May.
The waitress moved about with ease. Each of the courses
is prepared individually, so there is a short wait between
dishes, which only adds to our appreciation of the chef's
work. With the small delightful patio outside, perfect
for people watching, we think sampling lunch midday would
be delightful. Everyone spoke to the waitress about the
excellent food as they departed. 2003 should be another
banner year for the Pitts! We recommend it for your Must
Visit List!
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