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| - The moment we opened the door, a wonderful aroma beckoned. WHATEVER it was, THAT'S what I wanted. It must have been emanating from the all-you-can-eat luncheon buffet in the inviting white-table-clothed intimate dining area (maybe seating for no more than 45-50), so that's what I chose.
Salad . . .
Green leaf lettuce with a variety of fresh additions, including sweet onions and tomatoes. Both dressings---one a balsamic---were very good.
Soup . . .
Minestrone. Mildly-seasoned and quite good.
Pasta with meatballs in a pale tomato-based sauce . . .
Very flavorful sauce, but meatballs were dry and pasta was very soft. I wasn't thinking. Pasta in most buffets ANYWHERE will likely never be the way I prefer it---al dente.
Chicken pieces in rice . . .
Again, very nicely flavored, but a couple of renegade bones and three loose,
bite-size squares of skin that had managed to work their way free of the small chicken pieces. Rice was unexpectedly soft---like Risotto. Enjoyed the flavor, but not the soft texture.
This small-piece, bone-in, skin-on dish is likely Mediterranean style, but I prefer not having to pick through a dish just to set aside inedible parts. Cooking with is fine---and the way I prepare some of mine---but they should consider sacrificing authenticity for palatability, by removing all those parts before adding the chicken meat into the rice.
Choices made by others:
* Filet Mignon with Mushrooms in Port Wine sauce . . . Excellent.
* Cheesesteak Sandwich, thin-sliced Top Sirloin with sauteed peppers, onions . . . Too thickly sliced, and a bit gristly. I can accept gristle on steaks when it's a cut that's intended to be eaten with a knife and fork. It will probably be visible, and can then be cut off. But steak sandwiches should NEVER have gristle. Unless the bun or roll is removed, and the beef is thoroughly examined slice-by-slice beforehand, the only way you'll discover gristle is when it's already in your mouth, and that would be too late! Not a good thing for yourself---or for anyone within viewing distance.
Really liked the atmosphere---pull up their website for a visual. Though small, you're not rubbing elbows with those at neighboring tables. Very friendly staff, and charming, soft-spoken owner. Overall, very good flavors---the right amount and choices of seasonings. Improvements on prepping, handling, and sirloin-trimming (or up-grading), would mean significantly better results. We'd return, but would pass on any pasta or rice buffet offerings, as those will only soften further as they continue sitting in the warmers.
5 star ... Filet
4 star ... Salad and Soup
2 star ... Pasta buffet dish and Chicken-rice buffet dish
1 star ... Cheesesteak sandwich
5 star ... Atmosphere, owner, and staff
Comes to a nearly 4 star average.
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