and finally made it there for a mid-afternoon weekday lunch date. The inviting storefront café was surprisingly busy at that hour and I’m told there are waiting lines of eager breakfast and brunch regulars who rave about the omelets and the banana nut French toast. The Sunday Brunch when the Farmer’s Market is going strong on the avenue is also very popular.
We were seated promptly and presented an immense menu from creative burgers to fresh fish. We latched on to the excellent quartet of Sand Dabs that were delicately breaded and grilled to perfection. The steaming hot gourmet coffee was the best I’ve had of late and the crusty bread was fresh. Portions are generous and menu prices are quite moderate. Beer and wine are available but the café is both kid and pet friendly.
There’s street and rear lot parking; foods are handsomely packaged for take-out orders by swift and efficient young servers. I’m not crazy about the café’s name, but it’s hard to forget. The Black Cow doesn’t moo on Mondays.
A word or three about pink slime. The key word is disgusting and the Palate is embarrassed for the millions of markets and restaurants that willingly added the gunk to fresh ground beef in the name of profitable greed. My grandfather recalled a far lesser scam by 10-cent burger stands during the Great Depression when they saved a penny per pattie by sprinkling oak sawdust into the raw meat. “Folks thought it was pretty tasty and it soaked up the fat,” he observed. Illegal of course but a penny was precious. The “pink slime” purveyors have soaked up millions in vaguely legal but immoral food tampering. Most of their customers have now disdained and discontinued the vile practice. Better late than never, but still “slimy”….