Welcome to the first installment of the new Food Mingle Blog Product Reviewseries.
Over the past few months, I have worked to increase my water intake. I initially did this by drinking flavored, carbonated cans of water. However, my doctor told me that the carbonation isn’t good for me. As a result, I have been flavoring my water with fresh fruit instead. While this is a great option, it can get a little messy and inconvenient while at work. So, I was so excited to learn from a friend that there is a product which is made of crystalized lemon, with no additives and is also gluten-free. It’s called True Lemon® and I love it!
Used like a packet of sugar, I simply tear open a packet, add the powder to my water, then shake it to mix, and drink. One packet is plenty to flavor my 32 oz. water bottle. With this lemon flavor, I find it easier (and satisfying) to drink more water. True Lemon® is convenient and much less messy than adding fresh fruit to my water while on the go. Further, I like that it is inexpensive, portable and free of additives.
In addition to a water flavoring, this product can also be used in tea and recipes. I also understand that the same company offers other crystalized products, such as lime, orange, grapefruit and flavored lemonades, although I have not yet tried them. So far, I have only used it as a lemon flavoring for my water, but I’m looking forward to trying it in my recipes as well.
If you are interested in learning more about the benefits of drinking water, check out a previous Food Mingle Blog post here.
Have you used this product? If so, what was your experience with it?
Packaging: One box contains 32 individual packets (.8g per packet)
Serving Size: One packet (advertised as “One Packet = Taste of One Wedge”)
I am excited to announce a new Food Mingle Blog series for Product Reviews!
In this new series, I will try a food, beverage or culinary-related product and share my experience with you. I am not compensated for these posts in any way, nor am I endorsing or renouncing any product, so I can give you an unbiased and honest opinion. I will share my opinion with you and hope to start a conversation about the product. Is there a product which you’d like me to try? If so, let me know and I just might write about it.
The first product I will write about in the new Food Mingle Blog Product Review series is True Lemon®®, made by True Citrus, a Grand Brands Company. Check back soon for my thoughts on this crystalized lemon product…
Event Name: 13th Annual Empty Bowls Fundraising Event Purpose: Raise awareness and funds to address local homelessness and hunger Hosts: Catholic Family Center of Rochester, NY Location: Eastman Kodak Theater on the Ridge, Rochester, NY When:Thursday, October 20, 2016, 5:00 p.m. – 8:30 p.m. Cost: $30 in advance, $40 at the door Website: https://www.cfcrochester.org/events/
I attended this event as a volunteer, to meet a requirement for my Event Planning class. The assignment required that I spend a minimum of two hours volunteering for a special event, and then submit a report detailing my observations, including a review of the menu, location, staffing, preparation/planning and overall experience. In addition I was tasked with discussing suggestions for improving the event, what was done especially well and what I gained from the experience. Shown below are the highlights of my report.
Empty Bowlsis a fundraising event aimed at raising awareness and funds to fight homelessness and hunger in towns and cities across the nation. In its 13th year, the Rochester event is going strong. Guests purchase a ticket to enjoy a simple but delicious supper of bread and soup, as well as desserts, live music and a silent auction. Area artists donate small bowls and original works of art to the cause. During the event, each guest picks a bowl to keep and can bid on the art work, if desired. This year’s event boasted close to 600 guests.
The venue for this event was the Eastman Kodak Theatre on the Ridge, in the upstairs cafeteria. This was a new location for the event, as they had outgrown the capacity of previous locations.
Parking was free and plentiful in a well-lit, adjacent lot. I was pleased that two off-duty police officers were hired to aid guests with crossing the busy road on the dark and rainy night of the event.
The registration table was placed in the first floor lobby, directly across from the main entrance. This provided a convenient welcome area for guests to pick up or purchase tickets before being directed to the upstairs cafeteria, which was accessible by both an elevator and an escalator.
The 1100-seat cafeteria was spacious – cavernous actually. It was a good fit for the event, however, because of the available kitchen and cafeteria style service set-up. Upon arriving two hours before the event start, I noticed that the space was truly a blank canvass, with bare white walls, high ceilings and lots of stainless steel and glass fixtures. However, by the time the event started, staff and volunteers had miraculously transformed the space into a warm and casual, yet welcoming venue.
Food and Beverages
The menu was simple, but delicious and appropriate for the event. The menu featured 15 hot soups from area restaurants and caterers, including.
Black Bean Pumpkin Bisque
Cream of Mushroom
Basil Bisque with Smoked Gouda
Cream of Chicken with Wild Rice
Highland Cheddar Ale
Other items on the menu included fresh sliced baguette bread, packaged butter pats, and trays of assorted cold vegetables with dip. The brochure also mentioned tossed green salad, although I didn’t see that available to guests.
Volunteers were encouraged to partake of the menu items after completing our assignments; I though that was a gracious offer. I tried three of the soups: Autumn Bisque, Black Bean Pumpkin Bisque, and Cream of Chicken with Wild Rice. I expected simple broths, yet these soups were much more than that. My favorite was the Autumn Bisque – it was creamy, hearty and satisfying. Filled with tastes of fall, this bisque had a unique squash taste that brought back memories of Thanksgivings past. The Cream of Chicken soup was rich and tasty as well. The Black Bean Pumpkin Bisque was not what I expected, but still a nice treat. It was thicker than most bisques though, bordering on a stew. I especially liked that many of the soups featured a fall theme, which fit perfectly with the time of year and the décor. The bread was fresh and soft; a great accompaniment to hot soup and perfect for dipping into the thicker soups and bisques, or topping with butter.
Let’s talk about the luscious desserts. The event coordinator explained to the volunteers that the desserts were to be served to each table this year, to avoid last year’s dessert table stampede. That piqued my interest – what was so great about the desserts that they had to be cautiously served?
First, the variety of desserts was impressive. They ranged from custard with cookie cigars, and pudding, to brownies, and a myriad of cookie options.
Second, the desserts were phenomenal – admittedly, I tried most of them and can attest that none disappointed! Before the servers could even walk a few steps, they were stopped by guests who wanted two or three of each one.
In addition, guests were treated to self-serve coffee, tea and water via a quaint, free-standing beverage cart.
A fall theme dominated the décor for this event. For the first few hours of my volunteer experience, I was tasked with creating 40+ fall-themed table centerpieces, using a variety of real and manufactured décor items. As resources were scarce, I was instructed to make the centerpieces simple, yet attractive. Shown below are a sampling of my centerpiece creations.
In addition, the “Empty Bowls”theme carried through the event via logo tablecloths and logo aprons worn by the staff and volunteers.
A four-person band entertained guests throughout the evening, with live music and song. Unfortunately, the band was not identified in the event marketing materials or within the event. I enjoyed their sets of music and think that they provided nice background music within the rather noisy space.
The Silent Auction was the breakout star of this event. Area artists donated small bowls, original works of art, retail items and a few antiques, making this auction one of the most diverse I have ever seen. Several dozen items were available for bidding via bid sheets placed next to each item. Bidders wrote in their bids and then waited to see if anyone wrote in another bid – this led to some obvious malingering (stalking?) as several persistent bidders offered a series of increasingly higher bids, in hopes of winning their favorite item. Staggered bid closing times among the tables helped keep the auction moving along.
Another part of my volunteer experience was to assist with the silent auction by ensuring that guests did not pick up or handle the action items. This was a very difficult job because most bidders wanted to touch the items. However, I did enjoy watching bidders try to outbid each other with written bids – a little bidding competition certainly makes for great fundraising.
I really enjoyed this experience, both as a volunteer and as a guest.
Part of my Event Planning class paper included an analysis of what was done especially well, suggestions for improving the event and what I gained from the experience.
The CFC team did a great job with this event, doing many things quite well, such as:
Offering hundreds of ceramic bowls – as I helped unpack the donated bowls, I was surprised by the sheer number of them. In addition to choosing a bowl to take home as part of the admission price, guests could also purchase additional bowls for a $20 donation. Guests certainly had a staggering variety of bowls from which to choose; a friend chose a dog bowl, for example.
Tasty soup – the soup was tasty, hot and plentiful (in amount and number of choices).
Excellent service – all of the volunteers were kind, courteous, helpful and efficient. A spirit of helpfulness and generosity pervaded the event.
Although the event was a huge success, I have the following suggestions for making it even better next year:
Identify the band – they were integral to setting the tone of the event, yet I did not see them listed in the brochure and there was no signage to identify them.
Promotional videos – place small screens throughout the venue, showing a video about CFC and what they do. With this, CFC can inform guests about their services.
Recipe book – compile the soup recipes into a simple recipe book and offer it for sale at the event. A friend who attended the event suggested this idea to one of the organizers and it was well received. The only catch, she was told, is that some of the restaurants/caterers may not want to divulge their secret recipes.
Amp up the event description – the event was advertised as simple supper, yet the meal really was quite hearty. I suggest repositioning the advertising to show the event as simple, but the supper as hearty and satisfying.
In addition to the warm feeling of being helpful to others, I also learned the following about the job of an event planner:
Be ready to do whatever is needed.
Start earlier than planned because most tasks will take longer than you think.
Make do with what you have because there seldom are funds to acquire more resources – reuse and recycle.
Please and thank you (and a sincere attitude) go a long way
I am already looking forward to attending next year’s event!
Event Name: Webster Garlic Festival Purpose: Webster Miracle Field: an adaptive field for athletes with developmental and physical challenges. Rochester Beep Baseball. Hosts: Webster Kiwanas, Webster Lyons, Webster Rotary Location: Webster Parks and Recreation 1350 Chiyoda Dr, Webster, NY When:September 10 and 11, 2016 (Sat: 10am-6pm, Sun: 10am-5pm) Cost: Adults: $5, Children under 16 free Website: www.webstergarlicfestival.com
This second annual, two-day event celebrates everything garlic, with over 80 indoor and outdoor booths featuring garlic vendors, arts and craft vendors, and garlic-infused food products, as well as food and beverage vendors, musical entertainment and cooking demonstrations. If it’s related to garlic, you’ll find it here. This is a fun community event which not only celebrates all things garlic, but also supports the community through donations to initiatives such as Miracle Field, an adaptive sports filed for athletes with developmental and physical challenges.
Moved from its inaugural location, this year’s event took place at the Webster Recreation Center in Webster, NY. The recreation center was a great venue for this event, as it allowed for both indoor and outdoor vendors, as well as an indoor space for cooking demonstrations. With the majority of vendors inside, they were well positioned in case of a washed out weekend.
Parking was plentiful, in a large lot across the street from the venue. Organizers provided a school bus to transport attendees from the parking area to the front door of the recreation center, and back again. Although it wasn’t that far of a walk, that was a nice convenience.
All About Garlic
There was no shortage of garlic here. Over 15 farmers and growers displayed their bounty in booths both indoors and outdoors. I was surprised that there was such a plethora of garlic growers in our area in Western New York State. There was bulk garlic and bags of garlic, baskets of garlic and bushels of garlic. At one vendor booth (photo below), half-pound bags of garlic sold for $7.50 each.
As we wandered through the booths, both indoors and outdoors, I noticed that there were so many different types of garlic. This was news to me, as I had only every heard of a few varieties. I did some research (www.rodalesorganiclife.com) and learned that there are two main types of garlic – hardneck and softneck.
Hardneck Garlic: This type of garlic requires a little more finesse and attention than the softneck variety. However, it is colorful, offers a variety of flavors, and produces a flower stalk or scape, which is great for cooking. Hardneck garlic also has a hard, woody central stalk and 4-12 cloves in each bulb. This is the type of garlic most often found in grocery stores. It is most popular in the Northeast and Midwest areas of the USA and in Canada. Purple Stripe, Porcelain, and Rocambole are all types of hardneck garlic.
Softneck Garlic: This type of garlic does well in a range of climates, keeps longer in storage, matures faster, and is more productive than the hardneck variety. Also, its cloves are easier to peel, and its stems are easier to braid. This type of garlic is most often found on the West Coast and Southern areas of the USA. Artichoke and Silverskin are types are softneck garlic.
The festival brochure included the following information about garlic, which I found interesting and wanted to share with you:
“Garlic is a flowering herb commonly grown for its edible bulb, which is divided into smaller sections called cloves. Garlic cloves can be consumed or used as seed to propagate more garlic. It must be planted during the fall, as the cloves must be chilled for several weeks before they will germinate and grow in the spring. Garlic requires little care to grow, and will produce large, flavorful bulbs the summer following planting.”
Garlic Cooking Demonstrations
In addition to looking at garlic and smelling garlic, we also had the opportunity to taste cooked garlic. This festival featured cooking demonstration and tastings hourly, throughout the day. My friend and I attended two of them; one for Bruschetta Garlic Bread with Mozzarella and the other for Garlic Scape Pasta.
The Bruschetta Garlic Bread with Mozzarella recipe demonstration was simple, but the taste was complex. Chef Austin from Wegmans Food Markets demonstrated this recipe.
He first combined fresh garlic with olive oil, salt and pepper, to make a paste and then he spread in on toasted garlic bread. He then topped that with thin slices of fresh mozzarella cheese and tomatoes, with arugula on top. Finally, he drizzled balsamic vinegar over the top. It was delicious and so easy!
Another cooking demonstration featured Garlic Scape Pasta, which uses the scapes (green stalk growing from the garlic above ground) as a featured part of the dish. Karen Collins of Webster, NY demonstrated this recipe. She combined cooked pasta with a mixture of sautéed garlic scapes sautéed in oil, with wine and tomatoes. It was a hearty dish and quite tasty. However, I most likely would skip the tomatoes and serve this dish with olive oil and maybe white beans.
Although I didn’t attend the third demonstration, Karen Collins also demonstrated a recipe for Garlic Scape Pesto. The recipe called for combining the following in a food processor and processing until smooth: 1 cup garlic scapes (cut into 1/4″ pieces), 1/3 cup walnuts, 3/4 cup olive oil, 1/2 cup grated parmesan cheese, 1/2 tsp. salt and a pinch of black pepper. This pesto would be great on sliced baguette bread or over cooked pasta or roasted vegetables.
Vendors: Food, Beverages, Arts, Crafts and Specialty Items
With more than 40 vendors offering arts, crafts and specialty items, there was a lot to see. Specialty food vendors included those selling oils, vinegars, snacks, mustards, honey and maple products. Specialty craft vendors (not garlic-themed) included those selling candles, soaps, baskets, jewelry, greeting cards and pottery. There were also a few home-party vendors such as Tastefully Simple and Pampered Chef.
Over ten food and beverage vendors, offered an adequate variety of lunch options, including grilled foods, sweets, kettle corn, custard and more. I opted for an old favorite – a hamburger. It was fine, but admittedly, my friend ordered a cheeseburger from a competitor food truck and hers looked better than mine. I was surprised, though, that there weren’t more garlic-themed foods to buy for lunch.
I saw in the festival brochure that there were also a few Garlic Garden Presentations, but I didn’t see when or where they were being offered. However, my friend and I chatted briefly with a seasoned farmer about growing garlic indoors. I want to try growing it in a pot inside my home. Although there was a bit of a language barrier, I learned that I should plant one garlic clove per small hole and keep it moist throughout the winter. I can plant them relatively close together (within a few inches) and don’t have to keep the pot covered. If I decide to try this, I’ll keep you informed of my progress.
If purchasing garlic, watching garlic cooking demonstrations and perusing craft vendors isn’t your thing, how about some entertainment? At the Webster Garlic Festival, attendees were treated to several bands playing in a tented area, amid picnic tables. Bands included Vintage, Doghouse and Industrial Blues Band. In addition, hourly prize drawings and a human mascot in a furry costume might also have kept you amused.
One of the highlights was meeting “Packie” the Alpacafrom Lazy Acre Farms.Packie didn’t have much to say, but he sure was cute, and a hit with the kids. Located in a penned-in area at the end of the vendor rows outdoors, Packie enjoyed the sunshine and casts of shade on his/her (?) face.
I enjoyed my first trip to the Webster Garlic Festival. I liked that it was small enough to see everything in a few hours (or less), yet large enough to have something for everyone. Also, I liked visiting booths both inside and outside; even with the very warm weather, we enjoyed a strong breeze off the lake. The venue was large enough to handle parking needs, and the availability of a free shuttle was a nice touch. For those who don’t love garlic, there were other craft vendors as well.
While the variety of garlic vendors was impressive (bulk garlic an pre-made condiments, etc.), I was disappointed that there weren’t many cooked garlic foods for sale from the food trucks. I also would like to see more cooking demonstrations next year – that was the best part for me!
As this festival grows (this is only the second year), I imagine that they will continue to expand their offerings, and continue to help local charities in the process.
You might know that Bristol Harbour is a golf club and a lodge, but did you know that they also have several dining venues within the resort? In addition to a casual eatery with a few gifts and trinkets available for purchase, they also feature a full-service dining room with both indoor and outdoor seating. The spectacular views from the covered, outdoor patio will take your breath away.
Owners Todd and Laura Cook, purchased the resort for $9.6 million in January, 2016. It includes an 18-hole championship golf course and marina, a 31-room hotel, a full-service restaurant and banquet facilities. Since purchasing the property, they made widespread changes in staffing and completed a myriad of improvements to the facilities, in hopes of regaining the quality reputation the Ontario-county resort once enjoyed. I have visited the property twice – this review focuses on a Saturday afternoon visit for lunch in mid-July.
Located southeast of Rochester in Canandaigua, New York, Bristol Harbour is nestled in Bristol Hills. Away from both the busy city and small town responsibilities, this gem is a hidden sanctuary for those who want to get away, but not too far away. A substantial but not overly grand sign adorns the driveway entrance to this resort. Visitors are treated to plenty of free and accessible parking, just steps from the front door. The lodge is flanked by beautiful surroundings, with quaint cottages on one side and rolling golf-course greens on the other side.
I noticed a few golfers crossing the parking lot in their golf carts, as well as a few staff tending to golfers’ needs. There was no sign of valet parking, but I don’t think it was needed with such convenient spots available. The course didn’t look crowded, but that was no surprise in light of the 90+ degree day.
We parked and walked up to the lodge, built of wood with a history, no doubt. The entrance was outfitted with a long and narrow wooden roof with open sides, inviting visitors to come in.
Upon entering the Bristol Harbour Lodge and Golf Club through two large sets of double doors, I noticed a small front desk to the left for check in/out, a small, casual eatery to the right, and the main restaurant straight ahead. I liked the cultured yet informal feel of this lodge. We were led through the dark indoor section of the restaurant through a set of glass doors, to get to the dining section on the terrace. With capacity for up to 80 people, this seating area was large and roomy. Although covered from direct sunlight and open to beautiful breezes, the heat of the day wafted through this open dining space. This outdoor space, and the adjacent Bristol Room, are perfect for celebrations, with a magnificent view of beautiful Canandaigua Lake.
Considered not only a golf resort, but also a place for special celebrations, we noticed a large group celebrating a birthday, while staff readied the adjoining room for a wedding. What appeared to be a golf foursome enjoyed lunch after their round.
From inside the terrace, you can see the gazebo. Rows of white chairs awaited guests who would soon celebrate the bride and groom’s special day. Look at that view – what a great venue!
“The camera overlooks Canandaigua Lake and the back lawn area of our property. This is the view guests will see when dining in our restaurant, during meetings hosted at Bristol Harbour, and during weddings and special events.”
The Bristol Harbour restaurant offers separate menus for breakfast, lunch, dinner, dessert and wine. On this visit, we chose from the Lunch Menu, which featured soups, salads, deli sandwiches, wraps and a few hot “classics.” Salads ranged from $7-$13, with the option to add chicken (+$7), salmon (+$9) or shrimp (+$9). Variations included a Lodge Garden Salad, Wedge Salad, Roasted Beet Salad, Caesar Salad, Kale Salad and Cobb Salad. Patrons can choose from a bowl ($5) or cup ($3) of the Soup of the Day or choose Lobster Bisque ($5 cup, $9 bowl) or French Onion Soup ($8 crock). On this visit, the Soup of the Day was a White Bean and Tomato broth-based soup.
The lunch menu also featured a “Make Your Own” deli sandwich section, where you customize your sandwich with the meat, cheese, vegetables, sauce/condiments, and bread of your choice. Variations included a Full Sandwich with choice of side ($9.50) or a Half Sandwich with a choice of either salad or soup ($9.50). Other menu options included a variety of sandwiches and wraps, ranging in price from $10-$13, and served with chips or French fries. I was happy to see that they also offered gluten-free bread, rolls and wraps.
I noted that the Breakfast Menu included a range of items from a-la-carte choices ($2.25 – $7.50 each) to plates, sandwiches and omelettes ($8-$16). The Dinner Menu was much more extensive (and expensive) and included soups, starters and tavern fare similar to the lunch menu, as well as entrees ranging in price from $20-$36, such as Filet Mignon, Strip Steak, Grilled Atlantic Salmon, Sautéed Shrimp and Scallops, Grilled Pork Chop, Pan Seared Chicken Breast. The Dessert Menu included a selection of classics such as Creme Brulee, Chocolate Torte, Sundae, and Cheesecake, as well as specialty coffees and swanky after dinner drinks. The Wine Menu offered a dozen or so each of red and white wines by the glass or bottle, ranging from $6.50 per glass-$45 per bottle.
A nice salad seemed like a great way to start this Saturday afternoon lunch. I ordered a Lodge Salad with my meal, but the waitress kindly advised that I could get a smaller side salad if desired, rather than ordering a full-size salad as a side. I thought that was a nice suggestion, so I ordered a Side Salad ($3.50) to accompany the Turkey Ciabatta Sandwich ($11).
The Side Salad was fresh and cold, just how I like my salads. It was served with a variety of vegetables including romaine lettuce, cucumber wedges, sliced black olives, halved cherry tomatoes, slices of red onions and sliced mushrooms. The only missing vegetable was a pepperoncini, but that is a forgivable offense. The Italian dressing was tasty and not overly seasoned. All in all, it was a pleasing side salad.
My Turkey Ciabatta Sandwich came with a side of French Fries and a fancy, white mini-bowl of ketchup. This was one of the more hearty sandwiches on the limited lunch menu. It was served on a fresh ciabatta roll with sliced deli turkey, provolone cheese, crispy prosciutto, roasted red pepper pesto, and a slice of tomato and some lettuce (more for color than taste). Foil-tipped tooth picks held it all together – yet another fancy touch.
My turkey sandwich tasted great. The ciabatta roll was rustic, yet tasty. I liked the crunch and texture it added. I also liked that the provolone cheese melted nicely over the turkey and prosciutto. The roasted rep pepper pesto was a wonderful addition, not too overpowering as I thought it could be. This sandwich was larger and more hearty than I expected and required a fork and knife to eat. The chef did a great job with preparing the crispy, yet light French fries – they were just right.
My lunch companion ordered a Turkey Reuben ($10), requesting a substitution of turkey for the usual Corned Beef; our server graciously accommodated the request. Like my sandwich, hers was also served with large French fries and a fancy mini-bowl of ketchup on the side. Hers however, lacked the swanky toothpicks that mine had. This sandwich was served hot, on grilled rye bread with sliced deli turkey and Swiss cheese, sauerkraut and Thousand Island dressing.
She commented that she really liked the taste of this sandwich and that the ratio of sauerkraut to meat was perfect. Although it tasted good, she remarked that the turkey was sliced deli meat, and not carved turkey breast which she was expecting. After she said that, I realized that my sandwich also consisted of deli meat. I agreed that a higher quality, carved turkey would have been more in line with the lofty reputation and ample prices of this restaurant. She also very much enjoyed the French fries. We agreed that they were cooked just right, with a little crunch on the outside and creamy on the inside, and just the right golden color.
I was happy with the courteous, friendly and accommodating service we received at Bristol Harbour. The hostess greeted us warmly and inquired about our seating preference. Once seated, our server quickly arrived, introduced herself and took our drink order. She returned with our drinks to take our lunch order, also telling us about the soup of the day. She was knowledgeable about menu items and she graciously accommodated menu substitutions. I liked that she checked back on us throughout our meal and kindly provided separate checks. Speaking of checks – note that Bristol Harbouris a cashless venue,accepting only credit cards. There are reminders of this sprinkled throughout the menu, posted on various signage, and the website, although our server didn’t mention it specifically.
This was my second visit to Bristol Harbour. I visited for dinner a few years ago, before the new owners took over. While that visit was somewhat disappointing due to a lack of staff during a busy Saturday night, this visit was much more enjoyable. Our lunch was tasty, (although not exceptional) and the service was quite nice. It’s the view that really impressed me though. From the covered outside patio, you can enjoy your meal while gazing down the rolling hills and across the water for miles. If the weather is even the least bit cooperative, I urge you to sit outside to enjoy the sweeping views of this beautiful venue. Bring your credit card though, because as mentioned, they are a cashless venue.
Alcoholic Beverages: Yes
Children’s Menu: No
Accepts Credit Cards: Yes (CASHLESS VENUE) Handicap Accessible: Yes Attire: golf course appropriate, casual Requires Reservations: Accepted but not required Table Service: Yes
Outdoor Seating: Yes Parking: Free and plentiful in private lot Valet Service: No
Bar Seating: Yes
Coat Check: Yes Date opened: January, 2016 under new ownership Date visited: Saturday, August 13, 2016 for lunch