The following observations are presented as proposals from the perspective of a food-oriented Oak Parker who applauds a place like this and is simply proposing suggestions to help make the place better.
In the spirit of justice and fair-mindedness, one must admit the restaurant experience is the result of actions by restaurant management/staff as well as customers, the other critical component in the dining equation. Some of these customers, no doubt, will face heat in the hereafter.
December's featured sandwich contains Falafill's regular curry falafel, made here with ground yellow lentils rather than chickpea or fava bean flour (the latter more common in Egypt). Dressing the crisp lentil balls are yellow raisins, granny smith apples, nuts and celery – a kind of Middle Eastern Waldorf salad sandwich...with some falafel involved.
Chess pie (or "jes," as in "just") pie, as our friendly server Val helpfully explained, is kind of like pecan pie without the pecans. The great James Beard recorded that this pie came to the U.S. from England, and it's about as unadorned as pie can be: just eggs, butter, sugar and vanilla. Add vinegar, and you've got a "Jefferson Davis" pie. Either way, it's all in just a plain crust.
I spend a lot of my time thinking about restaurants, and what those who manage and work at restaurants can do to make me happy…or at least less grumpy. Surely such thoughts are not far from their minds, either.
Wine pairings are common at most mid-to-upper level restaurants. In the past few years, with the rise of craft brewing, beer pairings have become equally commonplace. Brown liquors like whiskey, whether Bourbon or Scotch, though they can pair with some food items, seem a little too hot and aggressive for most foods. Rum, however, may be another story.