Dishes include long, overcooked courses prepared by a rotating cast of amateur chefs, a few tasty recipes submitted by a hardy band of loyal customers, half-baked appetizers littered across the sidebar, and the occasional rough gem, buried deep inside the menu.
[Inspired by Slate’s seven restaurants based on magazines]
Will
Will writes from Washington, D.C. (well, Arlington, Virginia). You can reach him at willblogcorrespondence at gmail dot com.
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Do y’all have pizza?Report
I make damn good pizza if I do say so.
Black olives and mushrooms okay?Report
Sounds delicious. But then, I was already a regular diner.Report
you better have plenty of mustard.Report
I just wish we could serve beer. I really do.Report
Serving Canadian-American fusion, red meat is usually the order of the day. Regularly thrown to the left side of the cafe, less occasionally to the right. The chefs happily argue over the nature of the recipes in the back except when they do not. When broth is served, it is rarely thin and regulars (and irregulars) are usually able to transubstantiate the broth into red meat (though some chefs argue that the broth is merely consubstantiated).Report
So would this be the correct place to yell: FOOD FIGHTReport
I think I speak for the League when I say we are always cool with Animal House references.
And of course, thanks to all of our returning customers.Report
Can I get some arugula?Report
So long as the coffee’s good.Report