Back to the Stoves

Kevin cooked maybe twice while we were closed for vacation...but he is seriously back in the saddle now, and things are good. Here he is, making the hollandaise for today's Eggs Benedict. It's been a busy couple of re-opening days, and it's been fun. I told someone last night, sure, vacation is over and it was great, but at least we return to jobs we love!

It has been really nice to see so many of our regulars these past few days, and most of the new menu items have been getting positive reviews - especially the enchiladas and the s'more pie. We will soon be serving St. Brigid's Farm grass fed beef as a daily special, and that will be a wonderful addition to our repertoire. The bar will be featuring a new drink soon, as well - I am working on recreating the Tahitian: a coconut martini, made with house infused pineapple and vanilla vodkas, as well as coconut rum. I think it will be a yummy competitor to the hugely popular Pear Cosmo, especially as the weather gets warmer.

See you soon!