Belfast Farmer's Market

I am so increasingly disappointed in this market. What happened to the the totally cool Reny's market? The year before last there was such great stuff and such cool people selling great veggies at very good prices. Then POOF! last year, the market moved downtown and got very spiffy. There is a soap seller, chesses, very expensive perennials for sale, meat, anything and everything except for lots of really good veggie sellers (they must go to Camden now where the good market is.) At the beginning of this year, there are about 6 dealers at the Belfast market. I coulda gone to the Co op for the same thing (and cheaper I think)

Bring back the old market when we knew everyone. We miss you Brian!

When I burnt the pecans this morning, I should've taken that as a sign to get out of the kitchen.

Sometimes you cook and everything comes out perfectly...though this happens to me very rarely if at all!!

Today was not one of those days :-(

Tonight is our monthly potluck...The full-timers in our area rotate houses during the winter months (October to May here) and we all get together on the 2nd Thursday. It lagged for a while when everyone started bringing packaged food until word got around that we needed to start cooking for real. I was asked for a dessert this time 'round. A hankerin' grew in me to make a traditional Louisiana crunch cake, with a bit of an orange twist to it.

First off, I burned the pecans when I was just supposed to lightly toast 'em. This, at the same time I was making lunch, so I invariably burned the bagels for sandwiches too. Damn! OK, just start over. New bagels, new pecans......

As I was adding the five eggs to the butter sugar mixture for the cake, I dropped a half an egg shell in the batter and watched it go through the beaters....Should I just leave it? It is called a crunch cake after all! Nope...decided to fish it all out...think I got most of it...
The recipe tells me to make the glaze first and then pour into bottom of the pan, which I do. The glaze is just butter sugar and pecans. The pan I'm using is a tube pan with a removeable bottom. The butter ends up leaking out in the oven, giving me a pretty dry glaze on top....So I made more.....then Greg ate a slice and mushed the ends of the cake together, covering the top seam over with glaze...just like a little boy he is!!!

Anyway, here is the recipe:

Louisiana Crunch Cake

Louisiana Crunch Cake


Glaze
1/3 cup sweet butter
1/4 cup firmly packed brown sugar
2 tablespoons white sugar
1 teaspoon vanilla extract
1 teaspoon orange zest
1/2 cup chopped pecans

Cake
3 cups all-purpose flour
1 teaspoon baking powder
1 1/4 cups sweet butter
1 1/4 cups granulated sugar
5 eggs
1 teaspoon vanilla extract
1 teaspoon orange zest
juice from one orange
1/2 cup whole milk

Preheat oven to 350 degrees F. Spray a 9- or 10-inch tube or Bundt pan generously with cooking spray or wipe with butter.

Glaze: Melt butter in small saucepan. Add sugars Heat and stir until mixture boils. Remove from heat. Stir in vanilla extract, zest, and pecans. Spread in bottom of prepared pan. Set aside.

Cake: Sift flour and baking powder together into medium bowl; set aside.

In mixer bowl, beat butter and sugar together until light. Add eggs, one at a time, beating well and scraping bowl after each addition. Beat in vanilla , zest and juice. Add dry ingredients alternately with milk. Mix well.

Spread evenly over topping in prepared pan. Bake for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.

Remove from oven and cool in the pan about 10 minutes. Invert onto wire rack; remove pan and cool completely.

Enjoy,
Seth

Butter Cookies with Fruit Preserves

I'm going to get myself in trouble with these luscious cookies. They are amazing! As always, I was looking for a good recipe and came with several that looked nice...but not the best. So, I tweaked and combined and came up with the recipe below. I was looking for something to take to a friend as a gift. These were very elegant.

3 1/2 cups all-purpose flour
1/2 teaspoon baking powder
Rounded 1/2 teaspoon salt
3 sticks (1 1/2 cups) unsalted butter, softened
1 cup sugar
1 1/2 teaspoons vanilla extract
zest of one or two oranges
juice of one orange
1 large egg, lightly beaten
fruit preserves (I prefer orange marmalade)

Sift together flour, baking powder, and salt.

Beat together butter, sugar, extract, zest, and juice in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes. Add egg and beat well. Add flour mixture and mix at low speed until just combined.

If the consistancy comes out too sticky, add a bit more flour a little at a time until you get the dough into rolling mode.

Roll dough out on an unfloured surface (its hard, but you dont want the outside of the cookies to be floury) to a 1.2" thickness and then take a small wine glass or round cookie cutter and cut out cookies, placing the rounds on ungreased cookie sheet. dent the center of the cookie and fill with preserves.

Bake at 350 for about 10-15 minutes or until edges are lightly browned.

They are so much better the second day! This is what I mean by trouble...I could eat the whole batch myself. I made these for Mother's day in the shape of stars with raspberry preserves and I really prefer the orange marmalade.

Enjoy!
Seth

Pork Tenderloin Made the nicest, juciest pork tenderloin last night. I was going to cut the tenderloin into roundles and sautee them up, because I was too lazy to dress the whole thing and wait around for a hour...but Greg looked at me with this pleading gaze and then he rubbed his stomach while asking me to do the tenderloin "the right way" because it is so good!! How can I resist the tummy rub????

So, I trimmed off the fat, cut the tenderloin open lengthwise and added minced garlic, Sweet chili sauce, red wine vinegar, and apple cider. Then I minced a few apples and a leek together and sprinkled those on top and around the edges of the pan. Salt and pepper the sucker and covered it in foil before popping it in the oven. There was a great juice and wonderful apple confit when it was done. Don't overcook it...such a shame to waste the juice.

Hey everyone I just added a comment section for the blog. I thank all of you for your emails, so I thought I'd share with other readers. Keep the emails coming, but also take a look at the comment card and add your own voice to my blog!

Enjoy,
Seth

Roast Chicken

Our newest favorite dinnertime meal is a small roast chicken that we throw in the oven with anything and everything. I remember as a kid, my mother used to do roast chickens and turkeys all the time, but she would stuff the birds with bread stuffing because thats what we all loved. I always thought of roast chicken as having to be dry.

We don't make Mom's chicken here. After washing and drying the bird, I sea salt and pepper the whole thing, inside and out, then stuff the cavity with apples, and onions, and lemons or oranges. I drizzle the top of the bird with olive oil and then rub garlic, cayanne pepper, thyme and sage over the top. I add a bit of white wine to the roasting pan with baby carrots, more apples, potatoes and put the whole thing in the oven for 1 hour 45 minutes. The chicken is delicious.

Greg is sick and has a really bad sore throat, so I made mashed potatoes with butter, milk and garlic powder, salt and pepper to go along with it. We had the best steamed fiddle heads too. A little squirt of lemon on top and they are delicious.

Enjoy,
Seth

So, of course, in a blog about food in Maine, there are times when it becomes nessesary to leave the state. For those of you headed to New York City for the weekend (I can't be there much more than three days at a time) I have a suggestion for a great restaurant that won't break the bank.

Greg and I decided to train it to the city and get some work done. We both had meetings and we tried to plan a bit of fun in between. We arrived there last Sunday, tired and sore from carrying our bags and our briefcases (mine always has heavy research materials inside) to the apartment. We laid down on the bed and thought we could just stay in and order out....but hell, we were in NY for a short time and should go exploring the neighborhood restaurants.

The Tapas Lounge, 59th and 1st Ave

We stumbled across this place while wandering around. We could hardly find the door with all the ornate grill work on the outside of the building! We read the menu and kept walking, still interested in finding some cute hole in the wall place to eat, not sure what we were craving. After an hour or so, we passed by again and found the door.

Inside was dark, the wall sponged a dark pumpkin and the furniture, heavily carved Spanish country baroque style (this is about the best I can do for a description of the style) There were some tables strewn about with two armchairs, but mostly the place was littered with upholstered divans with loose throw pillows centered around low coffee tables. The grill work around the windows meant that you couldn't see out to the street very well and subsequently, people couldn't see in either. There was a bar in one corner and racks of wine bottles everywhere. It was totally cool, except that the music didn't fit..it was a bit loud and a bit contemporary Spanish, not the muted romantic instrumental music I would've liked.

The staff was really friendly and brought us menus with specials. We each had two dishes and of course were going to share. I had the veal meatballs in a lightly spiced red sauce and potatoes with a spicy mayonaisse. Both were incredible. Greg ordered blanced asparagus with melted monchegno cheese and a lightly baked grouper that came to the table crusty on the outside and light and succulent on the inside. He said it was perfect. Desserts were a selection of flans and custards, which we didn't want, so after two drinks and the meal, we got out of there for $50.00
Atmosphere: A
Food A
Service A
Music B-

Enjoy!,
Seth

Fat Boy's Diner, East Belfast

Just tried this place for the first time this morning and felt so strongly about it that I came home to review the place. This was probably the worst breakfast I have had on the mid-coast since arriving here three years ago! Greg has asked me to quote him by saying that it rates a 10 on the suck-o-meter.

I'm sorry, but its really hard to ruin breakfast and they did it. For one, its hard on the eyes inside the place..no-expense was taken to spruce the place up a bit. Only cold water in the bathroom. Greg and I both ordered the same thing....2 pancakes, 2 eggs, 2 sausage or bacon, and homefries. Pancakes were dough balls, scrambled eggs were hard, bacon was crispy, but miniature, and the homefries were hard and raw. I asked for buscuits on the side and hard little baking powder buscuits arrived, burned on the bottom and dry as a bone on the inside.......Needless to say, we left without finishing the meal. Don't try this place if you can help it.

Grade: F all around

Jade Island, Waterville

Last Thursday I dragged Greg and Vicky to a dreadfully boring lecture at Colby College in Waterville. We enjoyed the museum opening there, but couldn't wait to burst out of our seats after the lecture and find somewhere to put our hunger to rest. I remembered a place we used to go 15 years ago when I was a student at Colby. Jade Island is off the beaten track but was open when we got there at 8:15. The kitchen was just about to close and so we were one of two tables in a vast, Orientalist interior. We ordered fried dumplings that were very good. They don't use wonton wrappers, but rather some kind of pastery dough for the wrapper. Also had cashew chicken that arrived with big pieces of both chicken and cashews! The sauce was very good. Greg had Egg Foo Yung which was really light and fluffy and wonderful. Vicky also ordered dumplings and soup which she liked very much. It was a fast and furious dinner but very good. Of course, we still compare food here, Chinese food in particular, to what we found in Chicago. Still haven't found Chinese food that nears what you can get in a big city, but it still works for us.
Atmosphere: B+
Food: B+
Friendly Service: A

Update on Dudley's Belfast
Have I said how much I enjoy eating at Dudley's? On Sundays in the Winter there is always a table somewhere and the cook has come out with my new favorite thing to eat potato sausage chedder cakes with a grilled biscuit and two scrambled eggs, Great way to get over the Saturday evening fogginess. I love Dudley's.....did I say that already?

Miss Portland Diner, Portland

I've wanted to go to the Miss Portland Diner ever since I saw it for sale on Ebay. I'm a big Diner fan and the pictures of the interior of this railcar diner looked pretty cool. Well, after spending the night thrashing around on a reeeaaaaally lumpy futon and getting my face batted by a purring cat all night long, I was ready for some good food to say the least. All I can say is...too bad we picked the Miss Portland Diner to satisfy my breakfast cravings.
I love breakfast...best meal of the day by far for me in terms of being served good food. I don't really love to make breakfast, but I will.....Anyway, bacon and eggs with a grilled biscuit or something out of the ordinary is always the call. Too bad the Miss Portland missed that calling.
We waited for a good 5 to 7 minutes before our server came over. She seemed hassled and was forgetful. After getting drinks and pouring over the measely menu, I chose eggs, bacon, and a grilled seseme bagel. My sister had homefries, bacon, and a bagel. A full 20 minutes later, our stomachs rumbling, our food arrived. The bacon was microwaved and looked like sizzlean, the eggs had a load of whiltes showing and the whole wheat bagel (see above) was sopped in grill grease and had no butter on it. Ann's bagel was completely burned through and the homefries were barely cooked cut up potatos with no seasonings. All for the astonishingly high price of $18.00. The Miss Portland is closing at the end of this month.....no wonder!
Food: A disappointment C-
Atmosphere: A Huge Dirty Disappontment C
Service: Whatever C

Siam, Portland
Greg and I stopped in Portland for dinner on our way to Boston last week. It took us 3 hours to get down from home to Ptown because of the snow storm, so needless to say I was cold and grumpy when we got there. After splitting a bag of pretzels on the way down, I wasn't that hungry, nor did I want anything to drink, so much to our server's dismay on a Saturday night, we ordered just water and two appetizers.

I think Siam is a new place in the old port section of town. It appeared hip and cozy and had a huge salt water fishtank in back that was completely cool. Big stone sculptures adorned the walls as well as official portraits of the royal family of Siam that hung above the bar. Very cool. I had steamed dumplings with a spicy ginger dipping sauce that were heavenly and Greg ordered the Sate. Both portions were really ample and the sauces were fabulous. Once we explained to our server that we needed to get back on the road to Boston in the snow, she completely understood our situation and was very friendly. Great place, highly recommeded.
Food: A
Service: A
Atmosphere: A
Enjoy,
Seth

Update on the Summer House Cafe, Belfast

So, Vicky and I decided after our 2 mile walk with the black beasties this morning that we should celebrate and do lunch somewhere....we thought about driving to Rockland and then going to the Farnsworth, but quickly lost our enthusiasm to drive so far and settled on the Summer House Cafe, the new gig in town.

If you read the last review I gave the place, we didn't even stay to taste the food, but left after the fifth time we were told that "someone would seat us in just a moment." This time we were seated right away.

I was dismayed to see that one isn't able to order breakfast food past 11am, even on weekends when that is really what one wants to order. Sigh......Ok, keep an open mind I thought. The menu is a bit cutsie for me...I didn't want to order the chicken salad with apples because I didn't want to have to say "I'll have a cluck fruitie on rye, please" So I went with the Thanksgiving gobbler...turkey and cranberry salsa with stuffing on bread. and Vicky had a cup of cream of mushroom soup and a 1/2 a grilled Reuben, which looked and smelled really good. She loved the soup and said the reuben was one of the best she's found in Maine so far. Mine was great too, though a bit skimpy on the turkey (one slice) and heavy on the stuffing.

We admired the decor, which is cute, but not overly so...blueberry rakes adorned the walls of the room we were in. The table was large and the chairs very comfy.

When dessert time came, the server talked me into the triple chocolate silk cake which she said was delicious. She must have had a different version, because this piece was terrible. I love chocolate, but this cake, which is supposed to be like three layers of mousse and or pudding, tasted like tasteless rubber. Thumbs down for that dessert. I have had their things in the past when the chefs worked in another location and I thought they were good. This must have been an off day for the silk cake though. Yuck.
Food: B
Atmosphere: B+ the green walls get to me after a while
Service: A- She talked me into dessert when I didn't really want it..mark of a good server
Enjoy,
Seth

Chicken Stew with artichokes

What do you do when you find yourself and bachelor or bachelorette for the week with no food in the house and no one to cook for? Call a friend who will volunteer to bring chicken and wine as long as you have something to put the chicken in. "will a pan do?" I asked..."thats a start" retorted Vicky, causing me to scour the bare cupboards for something to make with chicken and wine. To my suprise, I found that a lot of unrelated ingredients can come together to make a tasty meal. Here is what I found in my cupboard:
Flour
Salt
Pepper
dried basil
garlic powder
allspice
crushed red pepper
baby carrots
frozen lima beans
a can of artichoke hearts (something every kitchen should have all the time)
Vermouth (mmmm)
fresh orange juice
chick broth
a pack of Spanish rice

As soon as the 3 chicken breasts (boneless, skinless) arrived, I washed it and trimmed the fat and cut into bite sized pieces. Then dredged the pieces in a mixture of the first seven ingredients above (a dash of everything except the flour and garlic powder) The allspice was really suprisingly tasty in this. Heat a few tablespoons of olive oil in a large pot and brown the chick on all sides with some added minced garlic and an onion if you have it.
As soon as chick is browned, add a handfull of baby carrots and a smattering of lima beans and let the veggies get tender. The add the can of artichoke hearts and cut them up a bit in the pot with a knife and fork. stir the mixture up all the while to cook the chicken. Add the orange juice next (I used one orange) to glaze everything. Vermouth (just a dash) or white wine. Let the flavors meld for a while before adding about a 1/4 cup of broth. You don't want this to be soupy. After the broth addition, let the whole simmer down and then wisk in a tablespoon of the leftover flour mixture to thicken what sauce there is.

Serve over the rice. Makes enough for two.

Enjoy!
Seth

Update on Angler's, Searsport

WOW, what a change in circumstances! We went back to one of our favorite places for dinner with Vicky and found the food to be really pretty bad. We ordered onion rings to start, which were still pretty good. Greg said his fried fish fillet was ok, but not as good as in the past. Poor Vicky had the crabcakes. Who knows what the cook did to these, I thought they were deep fried and had been waiting around under the heat lamp for a while. They arrived flat and dark and looking like a hamburger. I heard last night from a friend who had the crabcakes on his visit there who said his crabcakes were about the same, inedible. I had trouble ordering. We got there at about 6:30 and the place was out of chicken and hamburger. I saw one of their salads go by and knew I didn't want that...I ended up having them make me a grilled cheese with tomato and fries. It arrived as mostly fried bread and old fries. All I can say is: "Clean up your act Anglers!!"

Cedar Crest Motel Coffee Shop, Camden

Had never heard or noticed this place for the first two years I lived here. Then I noticed the "breakfast" sign as I drove south on Rte I just south of downtown Camden. It took me another year before trying the place.

Greg and I were famished coming back from hiking with the dogs, so we decided to try it. The place is totally tucked away and has windows facing the Camden Hills so it really is a great escape from the hustle and bustle of Camden. The decor is curious. There are marine paintings on the wall for sale. A large coastal scene greets you when you come in the door...its by a 19th century Dutch artist and is for sale for something like $19,000. What caught my eye most about the work was the bit of gravy in the corner of the painting.

We were tired, parched, and so hungry. Greg ordered his usual deep fried fish and taters which was still not as good as the fish one gets at the Irving Station in Searsport. I had the chicken quesadilla, which was a huge portion and came topped with sour cream and canned salsa. It was ok, but the chicken should have had a bit more flavor and there needed to be more cheese. The service was really friendly and the place was pretty clean. I hear the breakfast menu is great.

Enjoy
Seth
Food: C+
Atmosphere: B+
Service: A

Crusty Tuscan Flat Bread
So, I find this recipe and tweek it a bit to make it my own and Greg now asks for it every day around noon...."are you makin' bread for dinner?" he says. Jeez, I'm a bit tired of kneading dough. The thing is, its super easy to make.

Cup of lukewarm water
2 packs of yeast
2. 5 cups flour
fresh herbs if you want
sea salt to taste
1/4 cup olive oil give or take
toppings of choice or eat it plain with butter!

So, take the the yeast and sprinkle over warm water...let stand for 15 minutes or so until the yeast becomes frothy

Put two cups of flour in a bowl with a pinch or two of sea salt and I cut up some sage leaves here...I've used lavender too which is nice and aromatic. I would use rosemary, but I don't have any in my winter herb garden (oh no, that sounds so martha and its not...just a couple of dried out old sage plants from the summer sitting in pots in the kitchen). Make a well in the center of the flour

Pour in the frothy yeast mixture and mix with a fork until combined and sticky...add about a 1/4 cup more flour and knead in the bowl until combined. Add 1/8 cup of olive oil and knead through your fingers until dough becomes elastic..keep adding oil as needed and knead for about 5-7 minutes right in the bowl (this is the secret to crusty bread). Cover with plastic wrap and a tea towel and let rise for 1.5 hours.

Take bread out of bowl and place on cookie sheet shape into round or rectangle. cover loosely and let sit another 30 minutes. Preheat to 400 degrees

poke with finger to make divets, sprinkle with oil and more salt and whatever else you want to put on top...carmelized onions, tomatos, red peppers, etc and bake in a 400 degree oven for 30 minutes or until golden brown and smellin' good.

Primo, Rockland

Last night we were treated to a fabulous dinner at Primo in Rockland. Primo is probably the best restaurant in Maine and I had never been there before. Our great friend Vicky took me there as a birthday present, with Greg in tow and with our friend Mary as well. I knew we were going to be loud and have lots to drink (wel, not me as I drove) and have a great time and we did. The food was of course, just fabulous. I don't think anyone left a morsel on their plates throughout the three courses.

We were ushered into a small room at the front of the 100 year old house that hosts the restaurant. We waited quite a while for our waiter to come by for drink orders and then even more time to get them (the bar is upstairs). After ordering, we were served an amuse bouche from the kitchen of potato leek soup with frizzled leeks decorating the top. The soup could have been thicker and have a richer flavor. I personally think curry brings out both flavors of the potatoes and the leeks and maybe that would have helped.

I ordered a chickory and citrus salad with candied walnuts that was out of this world. Excellent. I know the other salads were excellent too as there was not a morsel left on anyone's plate. Vicky had a salad with fried oysters that she loved. Greg had a stuffed grape leaf that he is still raving about and Mary had a green salad.

Dinner came and I had the bistro steak with frites and sauteed watercress that was to die for. It was creamy and lemony and delicious. Greg had the cod which he didn't let anyone eat. Vicky the Venison with baby brussel sprouts, and Mary the Pork Scallopini with garlic mashed taters. The flavors of each were distinctive and very good. No wasted food here!

We had to try the desserts and so we had the lemon souflee tart, the black and white creme brulee and the profitorales with hazelnut ice cream and milk choc. sauce. Everyone agreed that the cream puffs with icecream was the best, the lemon souflee with berry sorbet was second and the black and white creme brulee was a distant third. Along with these came the trio of ports (20 yr, 30 yr and 40yr old) and a sweet dessert wine all of which were great (I had tiny sips)

We all agreed that the service could have been better. We waited a while for our plates to be cleared from dinner and drinks were slow to arrive. I must say that the waiter caught some of our conversation because the profitarells arrived with "Happy 37th Birthday" written in chocolate around the rim of the plate. mmm mmm mmmm

Food: A+
Atmosphere: B+
Service: B-
Price: Oh My God, lets not go there!

Enjoy!
Seth

3Tides, Belfast

I'll tell you up front here that Sarah and David Carlson, the owners of 3Tides, are very very good friends of mine, so this might be a bit biased, though I'll try to make it as objective as possible. When 3Tides opened in August, there was always an audible gasp from patrons who walked in the door. It was a gasp of disbelief that such an interesting and quirky place could suddenly appear on the mid-coast. I told David that his place was termed in my head "Industrial Chic." Its just such a cool place, everyone should partake of the atmosphere here...it is a great escape from the sameness of other eateries on the coast.

The atmosphere is like no other on the mid-coast...interesting, warm, yet spare, welcoming, and cozy, with a side of hip. When I walked in yesterday around 1pm, Linda Ronstadt was on the satelite radio and there were candles lit all over the place with Sarah and David's crapepaper collage decorated tealight votives. It was very relaxing and the glow from the candles really shut one's mind off from the stresses of the day. There was some dude writing the great American novel at a booth while a couple finished up their grilled sandwiches. I got a big greeting from Sarah behind the bar and Ben Clarke in the kitchen. I sidled up to the bar with my menu and looked over the fare......I chose a cup of cream of broccoli soup and a personal artichoke heart and roasted red pepper pizza on Ben's homemade crust. A word of advice...If there is ever a dish that has something to do with Ben's homemade yeast bread or crust...just order it no matter what....His bread talent is quite amazing (I am very jealous of his bread skills)

The soup arrived with a smile from Sarah and a side of oyster crackers.......It was good, but could have been thicker and hotter. I like my broccoli soup to have chunks of broccoli, which this didn't have. I also like it so thick that the broccoli could stand up straight if it wanted to...Perhaps I'm a freak, but this is what I like.

The pizza was heavenly. Ben used sun-dried tomato oil in the crust as well as a pinch of fresh rosemary. there was fresh shaved parmesan on the top and it smelled and tasted really good.
I'll keep coming back for Ben's cooking and the big hugs I get from Sarah and David upon entering. Never thought I would have my own Cheers!
Atmosphere A
Food B+/ A-
Friendly Service A+
Enjoy!
Seth

Rollie's, Belfast Maine

Rollie's has new owners, a fresh coat of paint, the Maine no smoking policy, and great bar food. All of that adds up to a new place to have lunch in Belfast! We met our friends David and Sarah there last Monday during their day off from Three Tides. We had a really pleasant time as we hadn't really seen them in forever. Between tales of pipes freezing and problems of finding plumber in these cold days, we had beautiful onion rings, burgers, grilled cheese and tomato, and fried haddock (guess who ordered that!) The owner came over after we finished and chatted with us a bit. He is a super nice guy and should do well with the business...he did tell us that he was off to the Middle East for the next six months as part of the American Troop movement there. His wife, whom we did not meet, will be running the place. I wish them the best of luck and urge all who read this who might want a "new" place for a down to earth burger or a salad to try Rollies.
Food: B
Atmosphere B-
Friendliness A