Our group of ten were waited on by Aaron, who began with a list of specials. Of these, I choose gazpacho and swordfish blackened with cajun butter, served with fennel puree. Others had the highly rated chicken buttermilk sandwich, with regular or sweet potato fries, or salads. Some started with clam chowder, which earned superlative comments.
Then, desserts. oh, my! I was happy to find a small sized and small priced ($1.95) option: profiterole. The meringue with berries was beautiful and delicious, and the signature banana split was flambeed, and amazing!
What makes the wide variety, creativity, and taste even more amazing is the people executing it all. The entire staff, including kitchen and wait staff, are ex-convicts and/or addicts, who have learned all the skills needed from the ground up.
Amazing value, great cause.
They also have brunch on weekends.
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