On Saturday night (September 21, 2013), a group of us headed to Café André for dinner. A reservation had been made (highly recommended) and because there were twelve of us a special menu had been prepared by the chef. The choices were duck breast with a black cherry reduction, twin double-cut lamb chops, sword fish, and filet mignon.
We were greeted warmly by Mary, Chef André’s wife, and shown to our table in front of a large window overlooking a well cared for garden. Later we were told the herbs the chef used in our dinner were from the restaurant’s garden.
I can only speak for myself... the lamb chops with the cabernet-mushroom pan sauce was quite good ... medium rare and tasty. The sides, a simple mashed potato and a sautéed vegetable medley complemented the meat. The price was nowhere near the value of the meal.
While the wine list is modest, Chef André’s selection covers the gamut of the food he prepares. The group’s decision was to all have the same wine, a Melini chianti ($18)... a nice discovery, especially at the price... very smooth, and went well with all the dinners on the menu.
Dessert... many of our group that evening had a fresh baked French Apple Pie made by our server, Mary. Apple Pie is a New England tradition, and we (New Englanders) tend to believe that we have the only “good” apple pie rendition. Mary had produced a gem of an apple pie for us that evening... even an award winning baker at the table was impressed. That said, none of the other desserts paled on their own right. The cheesecake with raspberry was pronounced as “yummy” by my wife. I heard murmurs of satisfaction from the other diners as they ate (devoured) their respective desserts... let me say that there was no sharing going on.
As with the ending of many a meal, coffee was ordered... please take note, other restaurateurs who may read this, coffee is the last thing a diner will have before they leave your restaurant... so it better be good. André’s coffee matched the rest of the meal, and we left his domain with our senses satisfied.
As to the physical distractions... and there are some... get over it and eat one of his delicious concoctions... as Julie Childs said, “Bon Appetit!”
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