Since it was close to closing time, we did not feel particularly welcomed in, at first.
But with the quality and flavor of the food, from the very beginning with their bread, we soon only cared about the food.
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And then of course, we must not forget the French Fries. C’mon. It’s happy hour and all about the fried food! I promise I don’t eat this way every day, or even once a month. But we decide to do it. So we’re doing it!
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Ok. Food wise, the regular corned beef is improved. Even if you forget to order lean, it’s lean enough, not totally fatty like it was before. There are lots of menu options. I’m glad they’ve narrowed it down to be less overwhelming.
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The first thing I want you to do is: Order dessert first and make sure it’s their Pot de Creme. So good, you’ll want a second just for yourself.
Second on our list are the Roasted Market Vegetables. Whether it’s a mixture of broccoli, squash or yellow beets, mushrooms and more, they are done perfectly.
Great vegetables are rare at happy hour prices, so bravo!
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We eat small portions of the Orecchiette Bosco and Capellini Pomodoro with Shrimp. We save the rest for lunch the next day (and next day it’s even better)! I will say there’s nothing better than fresh pasta and a place that knows how to do the ‘gravy’ right.
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I was in the mood for comfort food. What better place to go than a ‘tavern’. Don’t get your hopes up. It’s not like a pub in England. Not an incredibly great kind of place where you can’t go wrong. But my job is to tell you what to order so you can go right!
So start with a nice cocktail and then a cup of white traditional clam chowder. Make sure you always ask, when you go out, to separate the ‘courses’ and explain: first the soup, then the salad, then the Pot Pie.
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We start with BBQ Spareribs. That’s the one of two choices I judge a Chinese Restaurant by. The are yummy, yummy bbq pork ribs. Laurie says: “The ribs are delicious”. Like me, Laurie is from NY and we certainly know our pork ribs at Chinese Restaurants! Not too fatty, lots of meat and great seasoning, great flavor. And yes, everyone at the table loves the ribs.
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Anyway it always helps to have good company when you go out to brunch. An hour brunch turns into more than two, when the conversation is good!
Robyn says: ‘This is the best brunch I’ve ever been to”. And it’s the company, the food and the music, plus a lovely waiter to round it all out!
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Laurie enjoys her ravioli while I indulge in the Chicken dish, which is so well prepared, so moist, so delicious that I am forgetting how rude our waitress is.
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Steve, Robyn and I go in one car to meet Phyllis and Ana Maria for dinner at Caio Elvira. But that’s not till 5 PM and being the foodie that I am, I talked them into going down early and driving around with me stopping into three additional restaurants just to try a bite here and a bite there and get a feel for the restaurant. I put the CD I created with lots of Neil Young and Crosby stills Nash and Young on in the car ride down.
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