Digging up old notes we found that back in February we enjoyed a beautifully tangy, organic cream of tomato soup, the Trillium Cuban sandwich, and Mac & Cheese. The soup was amazing, the Cuban sandwich rated up there with the one who orders and rates it wherever possible, and the Mac & Cheese, with its sauce thickened with cauliflower & parsnips was delicious.
Spring forward to July ~ we began with pickled crudite, and a half Cobb salad, ordered a fried egg sandwich, and the now called Terra Cuban, with a side of Mac & Cheese. So it was an inadvertent partial repeat but things were different this time.
The pickled farm veggies were wonderful, but the Cobb salad contained a glob of blue cheese that should have been crumbled.
The Egg Sandwich came nicely sunny side up with bacon,
greens, and garlic mayo, complete with cloth napkins.
Terra Cuban (house smoked pork, bacon, swiss cheese, McClure’s dill pickles, dijon mustard, mixed greens on house made baguette) was better in February. The mustard was barely detectable today, which made for a sandwich that was greasy on the plate (from the bacon) but dry otherwise. But the pasta was
again exquisite: orecchiette pasta, wilted greens, cheddar cheese, and
in July, thickened now just with cauliflower.greens, and garlic mayo, complete with cloth napkins.
Service on both visits was exemplary and the interior continues to exude a cool atmosphere. The large space is divided into two main sections - the bar featured on one side, and the open kitchen on the other. The ladies room is an old vault and storage room and rates up there with the coolest restaurant ladies’ rooms.
The John Deere tractor is gone and the lovely summer deck is very inviting.
Unusual for a restaurant anywhere, we saw staff eating at the bar during our July lunch - not a positive note. We’ll be watching to see how the restaurant evolves but all-in-all, this one is worth your time.Website and facebook presence are still found under Trillium, fyi.
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