Eating Out Michelle Le
RESTAURANT REVIEW
Michelle Le
4HE 'REEK STYLE LAMB SHANK IS BRAISED AND SERVED WITH ORZO
Michelle Le
4HE !EGEAN MEZE PLATTER MAKES FOR A NICE INTRODUCTION TO EASTERN -EDITERRANEAN FARE )T FEATURES SLICED DOLMAS OLIVES HUMMUS TZATZIKI AND ROASTED RED BELL PEPPERS AND EGGPLANT SPREAD
Michelle Le
.EW OWNER 3ANDRINE #ORNET TAKES A PHONE CALL WHILE LONGTIME BUSSER *OSE 'UERRERO BRINGS COFFEE TO A CUSTOMER
4HE BUTTERNUT SQUASH RAVIOLI FROM THE CLOSED :UCCA 2ISTORANTE HAVE STAYED ON THE MENU AT " :U
Bienvenu, B’Zu .EW -EDITERRANEAN CAFE IS A WELCOME ADDITION TO #ASTRO 3TREET by Dale F. Bentson
T S A BEAUTIFUL THING TO SIT IN A POCKET PARK SIDEWALK CAFE ON #ASTRO 3TREET IN -OUN TAIN 6IEW AND GOSSIP PEOPLE WATCH OR JUST ENJOY THE DELI CIOUS SUMMER WEATHER UNDER
I
CANOPIED TREES 4HE DIVERSITY OF RESTAURANTS IS AMAZING AL THOUGH WE TAKE IT FOR GRANTED )RISH 3PANISH 4HAI #HINESE )TALIAN *APANESE )NDIAN #ALI FORNIAN SEAFOOD BURGERS AND
EVERYTHING IN BETWEEN 4HE OWNERS OF THE YEAR OLD :UCCA 2ISTORANTE DECIDED TO SELL THEIR -EDITERRANEAN STYLED EATERY LATE LAST YEAR .ATURALLY THE STAFF WAS CONCERNED ABOUT THEIR JOBS AND BELOVED RESTAU RANT ,ONGTIME WAITRESS BAR TENDER 3ANDRINE #ORNET IS THE NEW OWNER 3HE AND MANAGER 2EMZI $EGERLI WANT TO CONCEN TRATE ON IMPROVING THE OVERALL DINING EXPERIENCE h) HAVE &RENCH ANCESTRY SO FOOD IS IN MY BLOOD v #ORNET
SAID h7E MAKE ALMOST EVERY THING FROM SCRATCH AT THE RESTAU RANT )NCLUDING THE TABLE BREAD )T TAKES TIME BUT IT IS WORTH IT v 3HE STRESSED THAT h" :U IS NOT FINE DINING BUT CASUAL DINING WITH KILLER FOOD v -Y THREE RECENT EXPERIENCES WERE ALL POSITIVE 4HE KITCHEN WAS METICULOUS WITH THE FOOD PREP 4HE DISHES WERE FRESH HOT AND SUCCULENT 4HE SERVICE WAS SPOT ON AND THE PRICES WERE EASY ON THE WALLET &OR STARTERS THE TOMATO BREAD SOUP WAS LUSH AND THICK WITH BOTH INGREDIENTS AND SLIGHTLY SPICY PERFECTLY SEA SONED WITH HINTS OF ROSEMARY AND BASIL 4HE AROMA OF FRESH TOMATOES WAFTED FROM THE BOWL 4HE HERBS BY THE WAY CAME FROM #ORNET S GRANDMOTHER S GARDEN 4HE !EGEAN MEZE PLATTER WAS OODLES FOR TWO AND A GRAND INTRODUCTION TO EASTERN -EDITERRANEAN FARE 4HE PLAT TER FEATURED DOLMAS SLICED FOR EASIER EATING OLIVES ROASTED RED BELL PEPPERS CHICKPEA HUMMUS TZATZIKI AND ROASTED
EGGPLANT SPREAD !PPEALING TO THE EYE APPETIZING ON THE PAL ATE ,UNCH WAS DIVIDED INTO FOUR PRICE POINT CATEGORIES WITH MANY CHOICES AT EACH PRICE LEVEL &OR INSTANCE AT WAS THE TASTY BRIE BURGER THAT FEATURED GROUND BEEF WITH MELTED SLICES OF BRIE SANDWICHED IN A SOFT FRESH BUN WITH FRENCH FRIES /THER LUNCH CHOICES INCLUD ED SALADS WRAPS BURGERS AND PASTA 4HE :UCCA S BUTTERNUT SQUASH STUFFED RAVIOLI WAS A SOLID BET 2ICH WITH LEM ON CREAM SAUCE AND DOTTED WITH DRIED CRANBERRIES THE RAVIOLI WERE PLUMP AND PLEASING /N THE DINNER MENU WERE )TALIAN STYLED MUSSELS WITH CROSTINI IN A TEMPTING SLIGHTLY PEPPERY MARINARA BROTH 4HE BIVALVES WERE JET BLACK MEDIUM SIZED WITH PLUMP BRINY MEAT 4HERE WERE PLENTY OF GRILLED CROSTINI TO SOP UP THE WELL SEASONED BROTH (continued on next page)
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