This was my first visit to The Way we cook, and probably won't be back for a long time. The place was empty at 5:30 on a Saturday night so we were a bit nervous, but the food was very good, just overpriced and mostly a la carte. I went with my husband and 20 year old daughter before she headed back to college. The menu is limited, mostly Greek flavored although they claim to be an Italian restaurant. One of the specials for the evening was greek lasagne, pastitsio, which my husband had and it was delicous, I think it was $15.95 and although a good size portion it was pricey as there were no sides offered. He also had a beet salad one of his favorites and it was prepared very nicely, that was only $5.95 a very good value. My daughter had lobster and shrimp ravioli, of course this was pricey but it was lobster so you expect that. The shrimp was very salty, but the ravioli and sauce was very good. I had BBQ lamb with onions and peppers along with mashed potatoes, it was delicious, although also a small portion for the price, which unfortunately I don't recall and their website does not tell you the full menu so that I can find the price. The dessert menu we saw had quite a few interesting offerings, but when we asked about dessert at the end of the meal, many of the offerings were not available, so we opted to not get anything. The bill came to $120.00 for one salad, 3 entree's, & 2 alcoholic beverages. The bar was always hopping, and they had a musician playing for Saturday night. It was a very quaint room with probably 12 tables, I would imagine when the restaurant is busy it would be close seating. I am glad I gave it a try, but there was nothing special to make me return. The service was fine, although our water glasses went unfilled, and that was all my daughter was drinking, the waitress was young, and the place was empty so she may have been trying to not be overbearing, but when she did come back she should have noticed the water and refilled it. I may be nitpicking but for the price and type of restaurant it's all in the details.
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