Specials & Updates & Like a Rolling Stone
We've got some sweet summer treats!
Crystal's Lemon Cake
Vanilla sponge filled with lemon curd, coated with lemon cashew cream.
Twix Disc (GF)
Gluten free shortbread and soft caramel coated with dark chocolate and a sprinkle of flaky salt.
We're closed next week for a menu update and a short break. That means our menu is on its last leg. As such, I won't be replenishing items this week. Specials will also be limited and dependent on what I have to work with.
Stop in, check our ordering site, or follow our stories on social media to keep up this week.
Chef's Note
During the break, I'll finally finalize the new menu. I know, I should get ahead of this, but I assure you it's harder than it seems. Things that sell consistently are few and far between and often at odds with the direction a new menu may be leaning.
The spring menu was my attempt to grease the squeaky wheel. I featured many of our most requested dishes. Some of those performed well, others not so much.
Following feedback is always a gamble, but so is ignoring it.
Despite my silly attempts, I know I can't please all the people all the time. You learn a lot about demand running a restaurant. If people tell you they'll be in every week when you put something back on the menu, they're speaking emphatically. That isn't to say we don't have weekly regulars—we do. Those beautiful people (with great taste, I may add) make up most of our customers. They keep the doors open, and I am grateful for them. While some order the same thing week after week, most make their way through the menu and look forward to new or returning favorites.
Restaurants are like bands. You can dig a song, or you can dig their whole vibe. The best bands, in my opinion, grow, adapt to new sounds, and experiment.
Yeah, I'll play Like a Rolling Stone, and because I know the band metaphor has its limits (a restaurant's success is very much grounded in consistency), I won't do that thing Dylan does when he rearranges it, changes the key, and adjusts entire verses to make it something new on tour. I will, though, give you an inkling of a new direction.
I'm playing new songs when I stop in Cleveland. You can hum along until they're no longer novel, belt out the lyrics next visit, and get ready to do the whole thing again come fall.
I know I'm no Dylan. As I often say, how ironic it is to be both a starving artist and a culinary artist. 😅 But I do have a shred of artistic integrity, something akin to a shapeshifting identity. It's not like I'm especially good at business. May as well hold on to the art thing.
Goodnight CLEVELAND!