Making It Easy to Choose Sustainable Seafood

Right now, I'm 30,000 feet in the air on a Delta flight to Tampa. I got so excited about something I read in Sky, their in-flight magazine that I had to log in to blog about it.  If you're a regular reader, you may have seen the recent post I did on eating invasive species of seafood out of existence to ensure native seafood thrives.

But how does the average person not steeped in sustainable cuisine learn what seafood is ok to eat and what might be threatened by extinction and overfishing?  I just read about two cool new technologies that make eating sustainable seafood a snap and here they are:

1. Monterey Bay Aquarium has created "Seafood Watch" a handy guide that you can search from the web, download a iPhone or mobile app or go old-school and print a pocket card to keep in your wallet.

2. Blue Ocean Institute developed few different takes in addition to the search function and guides on their website. You can text their "Fish Phone" at 30644 with "fish + (your fish selection)" right there from a restaurant. They will text you back a score of "green, yellow or red" plus an alternative selection if you've made a harmful choice. Hint: Go ahead and add it to your mobile phone contacts so that you can impress your foodie friends at the table.  Blue Ocean also offers a free widget for your website or blog with easy-to-copy code. I've added it to my blog on the right hand side.

I get all nerdy happy when I see technology helping solve problems and spreading positive messages. Of course, there is no substitute for asking the chef or server about your menu choices, where they come from and if they are sustainably harvested.  After all, the biggest impact we can make is using our hard-earned dollars to make smarter selections that are healthier for us -- and our waterways.

Half Off a Farm Club Membership thru Deals for Deeds

DC's newest online discounter, Deals for Deeds, differentiates itself from Living Social and Groupon by making your deal make a difference.

If you want to try it out, today's the perfect opportunity for foodies into local eating... the discount this weekend is half off Arganica Farm Club membership for three months.

Let's face it, we're all busy here in the nation's capitol... Arganica brings the farmers market delivered to you. Along with your fresh ingredients from local sources, you also get information and ideas on what to make with it.  Kind of takes the work out of the "Farmers Market Challenge" but still counts.

I'm intrigued and going to try this one out. I'll let you know how it goes. (But I won't stop going to the actual farmers market... I love it too much!)

PS. You only have 62 hours and 58 minutes to snag the deal... ready... go!

DC's Got A Crush on Chef Eric Ripert!

The Democratic machine wasn't enough to keep West End Bistro Chef Eric Ripert from edging out President Obama's Personal Chef and Food Initiatives Guru Sam Kass as the winner... BY ONE VOTE!

Chef Eric Ripert

So, what was it about Eric Ripert that drives this fervor? That shock of white hair? The baby blues? His mac-n-cheese and fish sliders?  Oh wait, that's just my fave at West End Bistro bar.  Tell us why you love you some Ripert in the comments below... or why your guy got robbed!  Full results after the jump:

"Let's Eat it Out of Existence"

If you care about sustainable seafood, when is it ok to say publicly that you want to eat a species out of existence?  When it's an invasive, non-native species taking over and ruining the ecosystem for the native species.

That's the premise of today's AP story on the seafood battle raging in our oceans. You see, people have been dumping their aquarium fish in the ocean.  All actions have consequences and while you may think you're freeing Nemo to live a lovely life in his real home, you're actually threatening the ecosystem.  Don't care? How about if you weren't able to get tuna, or crabs, or your favorite seafood because of something like this? It's definitely something to think about.

So, how are the namby-pamby, liberal, enviros fighting back? Protests? Whining on cable TV? Writing letters to the editors? Hell no. They're starting fishing tournaments and promoting putting these species on the menu.  I mean, we're overfishing things we *want* on our plates, like sea bass or tuna.  So, why not add Lionfish to our palate? 

The article says, "Chefs say lionfish has a mild, versatile flavor that lends itself to everything from a basic fry to marinated ceviche. It can be dried into lionfish jerky, or served raw on sticky rice as sushi."

Maybe there's a Lionfish challenge in my future... it's not exactly local... and I don't want it to be.

PS. Hat tip to Chef Barton Seaver (below) who tipped me off to the story on his Facebook page.

BREAKING: A Decent Cuban Sandwich on DC's Horizon???

Price of Petworth stumbled upon El Floridano, a new street food cart that promises to give DC a Cuban Sandwich worthy of all of us ex-pat Floridians. I'm just bummed I didn't break the story first!

I've got my $7.00 and I'm ready to test taste The Fidel. The owner, Stephan Boillon swears it's named for his friend Fidel and not the dictator. (I'm also about to get 432 comments from Floridians about how that's twice the cost of a killer Cuban in Miami or Tampa... I get it, but we don't have it here... I'd pay $14 for one bite of decent Cuban food on any given day up here.)

Follow El Floridano on Twitter at @FLmeetsDC. And, Stephan, I expect a ride-along or something fun. Hellllloooo... *I'm* @FloridaGirlinDC!

In other news, I'll be back in Tampa this weekend... and Cuban toast with cafe con leche is most definitely on the agenda.

Parmesan Risotto with Ramps, Morel and Asparagus

Breaking news. I didn't need a recipe for something. I had my OWN inspiration, went with it and it rocked.  This is big for the takeout queen.

With a productive Sunday of laundry and spring cleaning, I didn't want to leave the house for food. Wellll... that's not exactly true. I threw a line out there, but no one wanted to meet because it's supposed to storm like crazy tonight in DC. So left to my own devices with sacks of morels, ramps and asparagus, I went down to the local bodega and picked up some arborio rice to make risotto.

Mise En Place (Setting all of my ingredients out so that I'm ready to rock...)

But it was for just me, so I was relying on my mediocre math skills to one-third/eyeball the steps to perfect risotto.  I've made risotto a few times and I don't know why everyone gets so freaked out. It takes about 20 minutes and you have to stir every two (I set the timer on my microwave so I don't forget to stir and add wine). But other than that, you can add any combo of cheese, protein or veggies and have a hearty and satisfying meal.

Parmesan Risotto with Ramps, Morels & Asparagus
Ingredients for One Serving:
4 ramps (Cut leaves off and set aside. Dice bottom half that is more like green onions/leeks)
1/2 cup Arborio rice
1 cup chicken or vegetable broth
1 cup white wine (and one for you to drink while you stir)
5 asparagus spears
3 morels (or other mushrooms)
1/4 cup parmesan
olive oil
sea salt & cracked pepper

1. In a sauce pan, saute bottom part of ramps (diced) in olive oil for 3 minutes.
2. Add Arborio rice and coat. Cook for 2 minutes.
3. Stir in 1/2 cup of broth. Continue cooking until liquid is absorbed (about 2 minutes). Alternate this with wine and broth until the rice is al dente (soft enough to eat but still dense).
4. While the rice is cooking. In a separate pan, saute the morels and asparagus in olive oil for 2-3 minutes. Grind pepper over top and add a pinch of sea salt. Toss and remove from heat.

5. Add ramp leaves to the rice and parmesan to the rice (you may want to reserve a small bit of parmesan for topping).

6. Cook 2 minutes on low heat. Add the morels and asparagus. Stir in and serve hot.

Farmers Market Challenge: Morels

Today's Dupont Circle Farmers Market was bustling despite cloudy skies and threats of rains. I set out with designs on picking up a bunch of asparagus (now that I've discovered I actually like it) and duck eggs (for my next Farmers Market Challenge where I make something I've never attempted.)

But the Farmers Market has a mind of it's own. Eating from local farms means you get what local farms have, not whatever your whim is. And Tom was out of duck eggs by the time I got my tail out of bed.  But the Farmers Market actually provides inspiration where you never even knew it might exist. And today, that came in the form of these gorgeous morels:

I also have ramps that I picked up last week... and a new bunch of spring asparagus... so add this to the mix:

So... what should I make? These ingredients seem to scream pasta... but what am not considering? Send me recipes or ideas on Twitter at @floridagirlindc or leave em in the comments here.

PS. My blogger pal, Adventures in Shaw has already sent me a killer Asparagus-Leek Lasagna recipe that I can tweak using ramps instead... The Bitten Word has an intriguing Shaved Asparagus Salad with Parmesan and @samerfarha's suggested an omelette.  Sigh, if I only had my duck eggs. (Silently vowing next week to get to the market earlier. Tom says the duck eggs are just coming in and he expects to have more next week.)

Hazelnut-Chocolate Chip Blondies

Today I'm heading down to Rose Park (P Street & 26th Street near Rock Creek) with a few of my fellow DC food bloggers for a neighborhood festival benefitting the park.  We're hosting a bake sale booth and I'll be joined by State Dinner, One Bite at a Time, The Passion Fruits & Don't Forget the Flour.  We'll be there from 10:30am - 12:30pm, come on down and say hi... and pick up one of my Hazelnut-Chocolate Chip Blondies which were a snap -- and utterly drool-worthy.  

Hazelnut-Chocolate Chip Blondies
Ingredients
Makes about 2 dozen.

6 tablespoons unsalted butter, plus more for pan
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 3/4 cups packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup hazelnuts, toasted, skins rubbed off with a kitchen towel, and chopped
3/4 cup semi-sweet chocolate chips
1 heaping tablespoon chocolate-hazelnut spread, such as Nutella, plus more for serving

Directions
1. Preheat oven to 350 degrees. Butter an 8-by-11-inch baking pan. Line with parchment paper. Butter parchment.
2. Whisk flour, baking powder, and salt.
3. Melt butter. Beat butter and sugar until combined. Beat in eggs and vanilla. Add flour mixture, and stir until combined. Stir in hazelnuts, chocolate chips and Nutella.
4. Press dough into pan. Bake until a toothpick comes out with a few moist crumbs, about 25 minutes. Let cool 15 minutes. Cut into squares. Serve with additional Nutella. 


Blondies can be stored in an airtight container up to 2 days.

Breakfast Bliss: Florida Avenue Grill

People ask me all of the time who ask me where the "real" DC is... and I'll give you, there is a side of DC that is all expense account restaurants, trendy chefs and chains.  But, when you take the time to ask around and do some research, you can unearth gems of authenticity like the Florida Avenue Grill which has been serving Washingtonians for over 65 years.

Since 1944, the "World Famous" Florida Avenue Grill has been slinging great food from behind the counter.  Hundreds of photos of luminaries line the walls.  This may be the only place in town where you could ever have found Al Sharpton on a counter stool next to Strom Thurmond.  (And bonus - I mean, it's "Florida" Avenue Grill, so the Florida girl loves it!)

So, what about the food?  If you're an eggs and bacon kind-of-gal, you'll think you've died and gone to heaven.  I'm a grits and bacon kind of gal and it gets me pretty close to a Zen like state.  For under $10, you can get 2 eggs, bacon or sausage, hot cakes, grits or potatoes.  Everything will be the size of your head and you will be trying to figure out how the heck you're going to even make a dent.  But it's so diner delicious, you will.

 My order: 2 eggs (scrambled with cheese & hot sauce), grits, bacon & hotcakes 

This is one of those places that you can come with friends (although don't bring a big group, because space is tight.)  I like to pull up a stool at the counter and chat up the servers and cooks. They have great stories about all of the characters that have graced their doors. And they take care of you like you're a Congressman.  (That is - no special treatment, but fast service with a smile.)

 My Dad's order: Scrambled eggs, bacon, home fries (his pancakes didn't last long enough for a photo). The Florida Avenue Grill has become a special request every time he visits.

Market Asparagus Salad with Bacon and Wild Mushrooms

Who needs to wait around for Top Chef DC to air? We've got our own live chef challenge going on each Thursday at the Penn Quarter Farmers Market. This week, PS7 Chef Peter Smith & famed mixologist Gina Chersevani took on the fresh spring asparagus that debuted on the DC scene.  

This salad perfectly balanced the earthy green asparagus with the salty-sweet Red Apron Butchery bacon. I had to run right home and make it for my own farmers market challenge.

Market Asparagus Salad with Bacon and Wild Mushrooms
Ingredients (Serves 4)

1 bunch market asparagus

½ lb wild mushroom (morels preferred)

¼ lb slab bacon

1 small leek (bias cut and washed)

1 each lemon (zested)

2 sprigs thyme

Salt and black pepper

1 tbsp olive oil

1. In a pot of salted boiling water place asparagus and blanch until tender, transfer to an ice bath remove and set aside on a dish towel.

2. Dice the slab bacon and slowly render over medium heat, once golden brown remove the cooked bacon and sauté the cleaned mushrooms and leeks in the bacon fat, season with salt and pepper. in a medium bowl combine the cooked bacon, leeks and mushrooms reserve. 

3. Take the asparagus and cut the bottom 2 thirds into ½ in roundel’s and combine with the bacon, leeks and mushrooms. To the mixture add the lemon zest and its juice, olive oil and minced thyme. Adjust seasoning and set aside.

Sabayon

A sauce to go on the side, or lightly drizzled over the asparagus salad

4 each market egg yolks

2 tbsp of sugar

¾ cup sauvignon blanc

1. Combine ingredients in a large metal bowl, place the bowl over a double boiler and whisk until light and fluffy, reserve.

Fettuccine with Rainbow Chard, Proscuitto & Parmesan

This blog has taken over my life. Where once I would seek out one item at the market and find one day a week to make it, this weekend I got FOUR new things to try at the farmers market. In this post, I took on the farmers market challenge of Rainbow Chard.

I mean, how could I pass up a new vegetable challenge that comes in a Lilly Pulitzer palette?  As luck would have it, I ran into Shaw Girl at the market and she told me she had a great recipe for a fettuccine with chard.  Using that recipe as a jumping off point, I improvised with shallots, garlic, parmesan, cream and wine that I had on hand, as well as some Red Apron Butchery proscuitto from the Penn Quarter Farmers Market.

I was cooking for the family after a full day at work, so I didn't do a great job of writing down the recipe as I tossed ingredients in the pan, but when you combine these fresh, local ingredients, it's tough to mess it up.

Fettuccine with Rainbow Chard, Proscuitto & Parmesan

Ingredients

1 bunch Rainbow Chard (other types will work as well)

2 cloves garlic, minced

1 small shallot diced

1/2 cup parmesan (set aside 1/4 for topping)

1/4 cup heavy cream

1/2 cup white wine

prosciutto (or other protein) in 1/2 inch pieces

1 package fettuccine

olive oil

salt & pepper

1 T flour

1. Trim the colorful ends of the chard off and cut into 1/2 inch pieces. Set aside. Tear green leafy chard into strips.

2. On medium heat, coat pan with olive oil, add garlic, shallots and diced ends of chard stems. Cook for 5-6 minutes. (At the same time, begin cooking the fettuccine)

3. Add leafy strips of chard and proscuitto to the pan. Pour wine, 1/4 cup of the parmesan and cream over top and cook until wilted. About 3 minutes.

4.  Continue cooking down.  If the sauce has too much liquid, add a tablespoon of flour to thicken. Add salt and pepper to taste.


5. Combine with fettuccine and serve immediately. Top with the remaining 1/4 cup of parmesan to taste.

Stalking Sam Kass... Otherwise Known as The White House Garden Tour

The Obamas... they're just like us! Except this is their backyard view:

Today, I got to go on the White House Garden Tour. Unlike the other 3,000 people that were there, my focus was on skipping pass the Truman Balcony, the Rose Garden and Sasha & Malia's playground over to Sam Kass territory... the White House Vegetable Garden.

How many varieties of vegetables and herbs can you spot in the photographs below... and what could I make if these were in my backyard?

Ray's Hell Burger: There's Goes That Vegetarian Thing...

I've been putting off going to Ray's Hell Burger. I mean, I'm *trying* to reduce the amount of meat I eat... but I mean, it's Ray's... if you're gonna trust anyone with providing you beef, it's Ray (or rather Mike, the guy behind Ray's).  So when my parents were visiting this week, my brother added it to the agenda.

My First Hell Burger Bite: Cooked Medium, Diablo Spice Rub, White Cheddar Cheese, Sauteed Onions, Mushrooms & Tomato

My tips for first timers... Study the menu in advance. There are so many toppings and combos... I got to the front of the substantial line quickly and made snap decisions. I would do mine differently next time (not that it wasn't amazing).

Also, don't forget to bring cash - Ray's Hell Burger doesn't take credit... (and since I rarely carry cash, it could be another reason I stay away.)  Lastly, the burger does rock, but the sweet potato fries were meh. And I lovvvve sweet potato fries, so I was disappointed there.

In short, if you bow down to the master of beef, you'll love you some Ray's... in the mean time, enjoy the burger porn after the jump...

Fresh Market Radishes with Butter and Sea Salt

I never thought I liked radishes. It's not that I loathed them. But they were in the why bother category of things thrown in a salad for color rather than taste.  Twice recently though, fresh radishes served with creamy butter and sea salt have jumped out at me from talented up-and-coming chef menus and I've discovered some new love for this crunchy concoction.

My first experience was in Cleveland at Jonathon Sawyer's The Greenhouse Tavern (PS If you don't know Sawyer, who was just named to Food & Wine's 2010 Best New Chefs, pay attention, he's got skillz):

Next up, they surfaced in Washington, DC at Wes Morton's menu at Againn (with some intensely flavorful local butter - would you look at that color!):

I decided to try my hand at making them at home after finding them at the Penn Quarter FreshFarm Market.  I had two choices of types of radishes and I think either would have worked, but I picked the ones that would have greater surface space to hold the butter:

Fresh Market Radishes with Butter & Sea Salt:

Ingredients

Radishes, cleaned and sliced to give flat surface

Butter, softened to room temperature

Sea Salt

Herbs (I used parsley picked fresh from my windowbox herb garden)

1) Spread butter across top of the flat part of the radish. You'll want to fully cover the surface (don't get chintzy, even though this is healthy, its gonna be substantial butter).

2) Sprinkle a pinch of sea salt and herbs across the tops of the butter.

3) You could eat right away, or pop in the refrigerator until you are ready. I like to refrigerate because the butter firms up a bit more which makes it easier to eat. Enjoy!

 Mine!

Leon's Full Service: You Had Me at "Bacon In a Glass"

I got busy with the conference I was at in Atlanta and didn't post my visit to Leon's Full Service in the adorable neighborhood of Decatur until I got back to DC today. But I must have told everyone that I've seen since about "Bacon in a Glass".

It's not just bacon, the baconratti tell me... it's Benton's bacon... in a glass. Side of peanut butter to dip it in is optional, but after eyeing it skeptically, I believe it's a must do.

But I'm getting ahead of myself. The restaurant used to be a gas station and has these cool roll up walls that open out into a patio courtyard to dine and people watch.

I started out the night with a Bitter & Stoned. I can be at least one of those things every now and then. (No, not stoned, people... bitter.) It was perfection - not to alcohol-y, not to sweet, served with a dried apricot. You see, in addition to being known for Bacon in a Glass, Leon's is also known for it's amazing, fresh cocktails. Tell the bartender what you're into and then release into the trust-zone. They will not disappoint.

It's rare that dinner is the afterthought, but in this blog post, it comes in third. Not because it was meh... on any other meal, it could have been the star. I went with the special of the day which was Red Snapper served over a Grit Cake. Yes. I will be attempting to make something like this one day soon.

Leon's is worth the short trip from downtown Atlanta and was super easy to get to from MARTA which pops you up right in the middle of all kinds of cute, fun and quaint in downtown Decatur.

Margaritas with Michelle Obama? I'm In.

This interview with ABC News affiliate WJLA with First Lady Michelle Obama has some fun reveals about her Washington favorites. She talks about their family's favorite things to do in and around DC.

Of course, my favorite part is where she talks food.  Ben's Chili Bowl gets a shout out as "Barack's" favorite spot, but the First Lady has not been yet.  For fast food, she digs Chef Spike Mendehlson's Good Stuff Eatery, which I have to say, makes a mean burger and marshmallow shake.

The highlight for me was her talking about Chef Jose Andres' Oyamel.  This ones just around the corner from my office and one of my staples.  We share in a love of their margaritas, but the First Lady says to get the tamales and the tres leches cake... sounds like I need to go back and try those.

If Mrs. Obama ever reads this blog, I'd recommend she try Chef Andres fish tacos and the ceviche special (I like how he improvises with what's seasonal).

Woodfire Grill: "It Was So Good, I Almost Wept"

Even the afternoon after my five course tasting meal at Woodfire Grill in Atlanta, I'm still slightly speechless and unable to convey how awesome it was to you.  First of all, I was in town for a conference, so dining alone.

Within seconds of sitting down, I spotted my neighbors pork belly & grits and asked how it was. He said: It was so good, I almost wept. I called over the bartender (Blake) and said, I'll have what he's having.

Here's a recap in pictures:

Amuse: Sweet Grass Chevre, Buttered Toast and Salsa Verde
Wine Pairing: 2009 Ferrari Carano Fume Blanc, Sonoma County

First Course: Confit of Shrimp Salad, Tart, Gremolata Aioli, Avocado Creme Fraiche & Salsa Cruda
Wine Pairing: 2007 Landmark Overlook Chardonnay, Sonoma/Santa Barbara/Monterey

Second Course: Pan Seared Diver Scallop, Sumac Roasted Hen of the Woods & Morel Mushrooms, Spiced Wine Syrup & Ras El Hanout

Wine Pairing: 2007 Jean Francois Merieau Gamay, Tauraine AOC, France

Taste: Creamy Potato & Leek Soup with Micro Radish

Wine Pairing: 2007 Saarstein Riesling, Mosel Saar Ruwer, Germany

Fourth Course: Smoked Berkshire Pork Loin and Belly, Slow Roasted Anson Mills Grits, Pickled Cabbage, Roasted Pear & Apple Relish and Espelette Honey

Wine Pairing: 2006 Domaine Schlumberger Gewurztraminer, Les Prices Abbes, Alsace AOC, France

Main Course: Wood Grilled Lamb, Confit Fingerling Potatoes, Charred Baby Vidalia Onion, Roasted Lamb Jus & Cranberry Gel

Wine Pairing: Highway 12, Serres Ranch, Sonoma Valley

Dessert: Tres Leches Banana Cake, Chocolate Mousse, Dulce de Leche, Banana Sorbet & Marcona Almonds

Wine Pairing: NV Elio Perrone, Bigaro, Moscato/Brachetto, Castiglione, Italy

Congrats! Jonathon Sawyer of The Greenhouse Named Food & Wine Best New Chef

I know I raved about him enough when I was at The Greenhouse Tavern in Cleveland earlier this year, but if you aren't paying attention to Jonathon Sawyer, this is your official wake up call.

Sawyer has been named one of Food & Wine's Best New Chefs! Follow along the fun with Jonathan on Facebook or Twitter, his wife Amelia and his many fans.

Jonathan, Amelia & the kiddos

If you are going to Cleveland, make a reservation today. (For my money, ask for a table in the front window and follow the recommendations of the excellent wait staff!)

He's joined by my homies from VA, that I have sadly not visited Clayton Miller at Trummer's on Main and John Shields of Town House (who's from freaking Tampa AND a blogger - how do we not know each other yet?)

Foodie hot spots DC and Florida are shut out in 2010. Is your state?

PS. High five to Missy Robbins of A Voce in NYC for being the only chick (and DC native!) to smash the ceiling this year!

Farmers Market Challenge: Rockfish

This week's challenge was rockfish, purchased at the Arlington Farmers Market from Buster's Seafood of Urbana, VA.  It cost me about $4.00. As I learn more about how to cook, one of my favorite things is improvising.  You see, a recipe is a great roadmap, but when your inner Top Chef instinct kicks in, you should listen. (See my post on insanely burnt caramel for further evidence.)  Part of getting comfortable with fresh ingredients is learning to trust yourself.  So, I'm going to copy the recipe Clarry shared with me at the end, but here's what I did...


Marinate rockfish filet in olive oil, white wine, fresh lemon juice, sea salt and cracked pepper:

Heat pan on medium-high. Add olive oil and diced green onions and cook for 2 minutes. Add rockfish, skin up, cook for 3 minutes. Flip fish and cook for another 2 minutes.  Remove from heat.

To the brown bits and oil in the pan, add a splash of white wine, a tablespoon of butter, one more diced green onion and a tablespoon of dijon mustard. Cook on low and whisk to combine.  Add fish back to the sauce and cook for 2 minutes until flaky.


Place rockfish on a bed of greens.  I used watercress that was from a nearby farm in West Virginia (purchased at Whole Foods).  Drizzle pan dripping sauce around fish.  Enjoy!

Keep reading for Clarry's amped up version:

VA Dispatch: Northside Social Gives Good First Impression

Northside Social is the new coffee and wine bar from the team behind Clarendon hot spots Liberty Tavern and Lyon Hall. Expecting a few kinks, I stopped by today for it's first day of service.  While not quite a well oiled machine, the sun dappled open dining room is a great place to start the day so I didn't mind waiting a bit for my caffiene fix.  My latte was spot on and artfully decorated & the coffee cake muffin was delicious.

Other pluses: Amazing patio space, free wi-fi and well rounded menu. I'm looking forward to spending more time here and maybe whiling away a sunny weekend day reading the paper... or maybe just sipping a glass of vino.

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