After our first visit to Sassafras, we felt like we had just eaten at a four-dot restaurant on a three-dot day. The seasonally adjusted food choices are delightfully different, the prices are reasonable, the service staff tries very hard, the complimentary coffee while we waited was excellent and the ambience is cozy. The problems we encountered probably were the result of an unexpectedly large Sunday late-morning crowd. We might easily try eating there again, but it will be another day and time.
We had reservations, and arrived promptly. The place was obviously quite busy, but we were told we'd only have to wait five or 10 minutes. It was more like a half an hour, which we think is excessive when we have reservations. The biggest problem was the temperature of the food. Rule No. 1 at a breakfast-lunch joint is that you don't serve fried eggs cold. Two of the three plates suffered from that violation. The third was almost too hot to touch, so obviously they had not been prepared at the same time. (It took at least 45 minutes for our food to arrive, but we didn't mind because we had so much catching up to do.) For all of the supposed uniqueness of the recipes, my "Biscuits and Cravies" tasted pretty much like biscuits and gravy. But that was my bad. I love that dish, but why did I opt for such standard fare when the menu boasts things like chicken and andouille sausage gumbo and fried green tomato benedict? The others in our party were rewarded for being more adventurous.
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