Restaurant Widow

Hungry for Red Beans & Rice

For Christmas, Husband gave me Hungry Planet - What the World Eats.  This eye-opening book should be on the required reading list of anyone who is interested in food.  It is especially important for those of us in fat and rich countries, who can enjoy almost anything we what whenever we want it.  If nothing else, it should at least make you wake up each morning and be thankful that you aren't living in a Sudanese refugee camp in Chad, where everyday you will eat a thin gruel made from a ground corn/soy blend, flavored with threads of dried goat (if it's available) and the occasional fleck of dried tomato.

The book contains a recipe from each family featured, and I started off with red beans and rice.  The truth is, they aren't very photogenic, these red beans and rice, but they are delicious - you should try them.  Plan on starting the beans at least a day and a half before you plan on eating them, unless you use canned beans.

Cuban Red Beans and Rice - serves 2

1/2 pound red beans
3 banana peppers (mild yellow chiles)
5 cups water
good pinch ground cumin
good pinch dried oregano
2 fresh, unsmoked ham hocks
2-4 tbsp lard
1 large white onion
3 shallots
3 cloves garlic
4 tbsp salt, or to taste
1 pound rice
4 strips bacon, cut into small pieces

Soak the beans, along with one pepper, over night. 

Toast the cumin and oregano in a dry pan for a few minutes until fragrant and set aside.  In a large stock pot over medium heat, melt 2 tbsp of the lard and add the ham hocks, searing on all sides.  Add the onions, shallots and garlic and cook until soft.  Stir in the toasted herbs and stir, adding more lard if the pan becomes dry.  Add the beans and the soaking mixture and simmer until the beans are soft, about 3-4 hours.  Take the ham hocks from the pot and remove the meat, putting it back into the beans.

In a large saute pan, render the bacon until crisp; remove to paper towels, reserving the bacon fat.  Add the rice and toast, stirring constantly, until the rice becomes translucent, about 4-5 minutes.  Add the rice to the beans and cook until the rice is soft, adding salt to taste. 

Serve with crumbled bacon on top and pass the Tabasco.

Gemelli with Tuna

This is one of those dishes that I always assumed to be a desperate, bare-refrigerator, home alone and not wanting to go to the grocery sort of lunches; something I would never confess to eating, until a friend admitted something similar was one of her favorite lunches, too.  This recipe requires little more effort than boiling pasta and opening a can of tuna, and speaks to the importance of having a well-stocked pantry, as the main ingredients should be staples.  Although I used lemon zest and fresh lemon juice in the recipe, I'm not above using the bottled sort.  The basic recipe is merely the pasta, tuna, lemon juice, olive oil, salt and pepper, but I had a few other bits on hand to throw in.  For some reason, this always tastes best with gemelli pasta, but I suppose any other smooth pasta would do.  If you don't have any good olive oil - by which I don't necessarily mean expensive, just good, fruity and peppery - skip it altogether.

Gemelli with Tuna - serves one for lunch or late night snack, when too lazy to do anything really inventive or tiresome.

2 ounces gemelli shaped pasta (or linguine or elbows)
1 can good quality canned tuna in olive oil, only the extra olive oil drained off (don't press) 
a bit of lemon zest - about 1/2 tsp
good quality, tasty extra virgin olive oil
Juice from 1/2 lemon, or to taste
sea salt
fresh black pepper
5 sweet-hot peppers (available on the antipasti bar at the grocer), optional
1 tbsp capers, rinsed, optional

Cook the pasta in well salted water according to package directions.  Drain and return to the pot (no heat is necessary).  Add the remaining ingredients and toss to coat.  Taste and adjust seasoning as desired.

Out of Office Notice

I will be in Lima, Ohio eating Kewpie burgers and green bean casserole until Monday, and I will be back to writing on Tuesday.

Happy Holidays!  I hope they are full of comfort and joy - and of course, good feasting.

Arancici

I can think of few foods that aren't improved with frying - surely any child would eat asparagus if it always came tempura styled - and risotto is no exception.  Arancini, meaning "little orange" in Italian, is a small ball of leftover risotto stuffed with mozzarella, coated with bread crumbs and fried.  Just as delicious as they sound, they make a great snack, appetizer or lunch.  If you are just learning to make risotto, this might be a good way to spruce up any less-than-perfect attempts.  The best risotto for this recipe would be a simple white wine, chicken or vegetable stock and Parmesan variety; however, mushroom risotto was what was leftover here at Chez Widow, and so that was the option.

Arancini - makes 6

1/2 cup canola oil
cooking spray
2 cups leftover risotto, cold
6 small fresh mozzarella balls, patted dry with paper towels
1 cup bread crumbs
sea salt

Preheat the oven to 350.  Heat the canola oil in a large saute pan over medium heat; allow it to heat for about 5-7 minutes, and then sprinkle a few crumbs into the oil; if they brown almost immediately, you are read for frying.  Place the bread crumbs in a bowl.  Spray a 1/3 cup measuring cup with cooking spray and pack with risotto.  Press a small ball of mozzarella inside and cover with a little more risotto.  Gently scoop the risotto into the bread crumbs and shake to cover; make sure the risotto is completely covered with crumbs so it doesn't fall apart in the oil.  Carefully place in the hot oil and fry about 4 minutes on each side, or until each side is golden brown.  Drain on paper towels and place on a baking sheet and put into the oven for about 5-7 minutes to be sure the cheese is melted.

Housekeeping Notes

Now that Typepad is back to fully functioning, I can resume posting!  Alas, immersed in the pre-Christmas working/wrapping/buying frenzy, I can't promise anything profound.  To be true, I can never promise anything profound, but I predict an especially un-profound week (it's reverse psychology).

At any rate, it has come to my attention that many e-mails I send to people, apparently because of my hotmail.com address, end up in your junk folders.  This makes me very sad, as I answer every e-mail I receive, and it would make me sad to think that I have snubbed you because my e-mail ended up in your junk folder.  So this has prompted me to do something I knew I should have done when I started this site: get my very own e-mail account.  So, from now on, my e-mail address will be lisaatrestaurantwidowdotcom.  Hopefully everyone will be able to receive my e-mails in their inboxes now. 

Here's a picture of Husband's "frozen vegetable gnocchi with bacon," without a recipe, just in case you need to see something food related:

Smoked Turkey Breast Crostini with Spicy Mayo

Okay, I guess it's really more of an open-face sandwich or tartine if you prefer the French version, then a crostini, per se, but at this time I have no sandwich category.  Oy, the laziness.  If you use sriracha for this, you will surely have a spicy tuna roll recollection.

Turkey Breast Crostini (open sandwich, tartine, or what-have-you) - serves two as a snack or one for lunch - pair with small green salad.

1 slice good sourdough bread
olive oil, optional
1 tbsp mayonnaise
1 tsp sriracha or Tabasco, to taste
3 ounces sliced smoked turkey breast
2 ounces good super sharp white cheddar, shaved
4-5 small sweet-hot red peppers, available at the antipasti bar in the grocery
1/2 avocado, thinly sliced
salt

Preheat the broiler, or the oven to 400 degrees if you don't have a broiler.  Combine the mayo and sriracha.  Drizzle the bread with olive oil and toast under the broiler until toast is just lightly golden, or just toast it without olive oil.  Remove and slather with the spicy mayo.  Top with turkey and cheddar and toast, rather far from the broiler, for about 10 minutes, or until the cheese is melted.  Remove and slice sandwich.  Top each slice with an avocado slice and sprinkle with sea salt. 

Books to Buy Your Favorite Foodies

Since Christmas is breathing down our necks, and Hanukkah only half a day behind, I have compiled a little list of books I think every kitchen should have (even mine).  Books listed with an asterisk are ones I own and can personally attest to, and the ones with no asterisk (ahem-hem) are still on my most-wanted list.  I am hoping to post another list of kitchen and food-related gifts, but here's a start.  All of the links go to Amazon.

First on Husband's list is Cheese by Max McCalman and David Gibbons.  By Fromagier (think Sommelier, but for cheese instead of wine) extraordinaire Max McCalman, this is an intensive introduction to cheese from all over the world, complete with well educated wine selection.  Max McCalman has previously written The Cheese Plate, as well.

For the serious cook, I like the Professional Chef/Pastry Chef series.  Perfect for teaching basic recipes and explaining how they build upon each other, these books are great for more advanced cooks.  They include the Professional Chef*, the Professional Pastry Chef*, and the Advanced Professional Pastry Chef, which I don't have yet.

For reference books, Food Lover's Companion* is a nice introduction and quick-reference book, giving you the definition without a lot of history or science.  It's a lightweight book and great for the car, backpack, or in the restaurant kitchen to settle arguments.  I like the newly updated On Food and Cooking: the Science and Lore of the Kitchen* by Harold McGee; organized by food type, this is a great book for nerdy types who are interested in the chemistry behind food.  For in-depth histories of food, the Oxford* and Cambridge* books are great; these are life works for their authors, and so much passion and thought has gone into them.  I can't really recommend one over the other, except the Oxford edition comes in paperback form, which makes it (slightly) easier to handle.  Of course, Larousse Gastronomique is a much-loved standby; my only complaint is that it is not updated enough (last version was 1988) to stay current.

For those interesting in intensive studies of particular parts of the world, the hard-to-find Culinaria series are the answer.  These oversized and cumbersome tomes break countries down by region and agricultural strengths, among other things.  Although some are a  little outdated (published throughout the 90s), they are nonetheless appreciated for their vast breadth of information.  There are Culinaria books about Spain, France, Italy, the United States, European Specialties*, Southeast Asia, Germany, Greece, and the Caribbean.

A few books I've been pining for lately are The Silver Spoon Cookbook and Japanese Cooking: A Simple Art.  Another great new book out there is Hungry Planet: What the World Eats.  This is a fascinating book - full of photographs - that takes you on a whirlwind tour of the world, settling on many cultures.  Each section begins with a photo of a "typical" family in their kitchen, surrounded by a week's worth of food.  There are descriptions, recipes, and an interesting look at how much the rest of the world spends on food as well.  One of the most interesting coffee table books I've ever seen, this one is great for anyone even slightly interested in food along with other people and cultures from around the world:

For historical perspectives on food, one of my all-time favorites is In the Devil's Garden.*  This is an interesting look at foods that have been taboo at some point in history.  Salt* is another good one - it is truly amazing the impact this edible mineral has had on our world. 

As far as cookbooks from the chefs that are influencing our culinary world today, The French Laundry* is of course a nice offering, as is the Bouchon cookbook - probably a little more practical to have around, as rabbit stock isn't readily available in most homes.  I particularly like Patrick O'Connell's Refined American Cuisine*.  The Lutece cookbook is also good and very educational.  Although I don't have them, the Charlie Trotter books - Charlie Trotter's and Charlie Trotter's Desserts, among others- are beautiful to peruse.  And not necessarily written by chefs, Hot Sour Salty Sweet* is a must for anyone desiring more knowledge of Southeast Asian cooking.  Culinary Artistry is also great for sparking creativity and learning flavor pairing and seasonality.

For everyday, at-home cooking, I have found all of the Donna Hay and Ina Garten (Barefoot Contessa) books valuable.

Well, there you go.  I hope I've given you some ideas for those sometimes hard-to-shop-for gourmands around you.  I know I've forgotten probably even a few of my own very favorite books.  Please feel free to leave your own favorite books in the comment section.

*indicates books I own.

Smoked Trout Chowder

A nice and comforting dish for winter, when all you can find in the house are potatoes and frozen veggies.  You could use the chowder base and substitute clams, shrimp, crawfish or a firm white fish such as mahi mahi instead of the smoked trout.

Smoked Trout Chowder - Serves 4 - 6

2 tbsp bacon fat or canola oil
2 tbsp butter
1 large red onion, cut into small dice
1 rib celery, cut into small dice
5 sprigs thyme, leaves stripped from the stem
salt and pepper
4 cloves garlic, peeled and sliced very thinly
1/2 cup white wine, on the sweet side is nice but not necessary (I used Riesling)
4 ounces clam juice
6 cups vegetable stock
1 pound small white or red skin potatoes

1 bag frozed corn kernels

2 tbsp lemon juice
1/2 cup heavy cream
6 ounces extra sharp cheddar, grated (don't use pre-grated*)
8 ounces smoked trout fillet, skin removed and meat broken into small pieces
cayenne pepper

In a large stock pot over medium heat, melt the bacon fat and butter; add the onions and celery and saute until translucent, about 5-7 minutes, seasoning with salt, pepper and thyme after about 3 minutes.  Add the garlic and saute, stirring frequently to prevent burning, for about 2 minutes - turn the heat down if necessary to be sure the garlic doesn't brown.  Add the Riesling and cook until it has reduced almost completely.  Add the clam juice and vegetable stock and bring to a boil. Salt the water very liberally - about 3 good pinches.  Add the potatoes and cook for about 15 minutes or until nearly tender.  Add the frozen corn and cook for 5 minutes.  Add the lemon juice and stir.  Add the cream, stirring to combine, and then the cheddar cheese; stir to melt thoroughly and season with cayenne pepper and black pepper to taste, starting with a small pinch.  Add the trout flakes and stir until heated through.  Taste and correct seasoning as needed. 
Serve with grilled bread, drizzled with good olive oil and sprinkled with sea salt.

*pre-grated cheese contains anti-caking agents which prevent it from melting well.  Save yourself the trauma by grating it yourself.

The French Laundry

  A few months ago, I received the call that every food addict traveling to the West Coast crosses their fingers, waiting for with suspended animation: I had secured my French Laundry reservation.  Or rather, through a network of wonderful and interesting people, one was secured on my behalf.  The date was set, the dining partner secured, and all was a go.  Like a 7-year-old the night before her first visit to Disneyland, I waited in breathless anticipation for the next 2 months.  Fortunately, the night before the actual dinner was filled with enough foie gras to induce a comatose state long enough for a good night's sleep.

We went to Yountville in the day and took a few nice pictures of the outside of the restaurant, their lovely little patio, and the garden (mostly harvested) across the street:

Although it was mid-November, it was 80 degrees that day - too hot to have our morning coffee sitting outside. 

For the purposes of preserving my sanity, I have eliminated all of the absurd quotation marks from the menu - when did this whole thing start, anyway?  Is or is not the pork belly on lentil ragout?  Why is it on a "ragout" with "lardons"?  Is it bacon cut into batons?  Indeed, it is.  But I digress.  Let's get it on. . .

The first thing one notices about the French Laundry is that the exterior is meticulously manicured.  There isn't a dead flower or gravel pebble out of place.  My dining companion mentioned that she had the urge to throw a cigarette butt onto the gravel walkway that surrounds the building, just to see how long it took before it was soundly whisked away. 

The building is quiet and unassuming on the outside, where you feel free to stroll a little through their outdoor dining area:

(alas, by the time we arrived it had cooled a bit, although they still had the tables set with candles, making you feel welcome) and peek into the kitchen through the many windows:

Once inside, we were a little taken aback by the silence.  Granted, our reservation was for 6:30 on a Tuesday, but one walks into a little lobby/bar area and is greeted with only the whisper of one's skirt.  There is no background music, only the hush of genteel conversation and the occasional clink of silverware. 

The wine list at the French Laundry is so extensive that if Husband and I ever have the opportunity to visit together, I will bring him to the restaurant 2 hours ahead of time and park him in the lobby, where he will be instructed to peruse the list at his leisure, so that by the time we get to dinner, he can focus his attention on his lovely wife, and not the lovely wine list.  The list comes in a leather-bound binder, and contains 80 card-stock pages (they use very nice paper at the French Laundry), with about 30 selections per page.  The list is intuitively constructed, beginning with half bottle selections, and then continuing on an extensive world tour of wines.  We began with a glass each of champagne - Shraumsberg?  Funny that now I can't remember (I knew I should have written this the day I got back), as champagne is usually the one wine I remember above all others. 

Here's one thing about the wine list at the French Laundry: yes, there are an intimidating number of selections, and yes, some of them are priced outside of my range (or the range of myself and several friends combined), but there are many selections for under $100 a bottle.  Here's a secret about most sommeliers - while they do pride themselves on their ability to secure allocations of fabulous, hard-to-find wines and vintages, and to offer verticals (consecutive vintages) of the best the world has to offer, most sommeliers also pride themselves in searching out great values. 

Here's a tip if you are unsure of what to order and don't want to feel misled or intimidated by the sommelier or server.  Point to a few selections that are in your price range and ask for some suggestions.  The server should take the que you've given and should stay within $10 or so of the range you offered.

We selected a half bottle of Dr. Lossen Riesling ($45), the bottling a French Laundry exclusive and perhaps one of the best Rieslings I have ever had (and, Riesling being the queen of grapes, I've had a few).  For the heartier courses in the meal, we selected 2001 Edmonds St. John's Wylie Fenaughty, a great syrah from a great guy, Steve Edmonds (more on him at another time).

One of our many servers (there seemed to be about 5 - the guy who talked to us about food, the guy who talked to us about wine, one person who ran the food, another to refresh our memories by describing the dishes after the food runner set them down, and then later, a coffee boy who came out of nowhere to offer us coffee and then disappeared forever, along with our coffee).

First off came the champagne, accompanied by gougeres (little savory puff pastries, typically made with Gruyere or other cheese), still hot from the oven; next up, the ubiquitous smoked salmon cone - I say ubiquitous as though it's everywhere, but what I guess I mean is the trademark smoked salmon cone, far more delicious than I might have imagined.  (I tried to make these once, from the French Laundry cookbook, and let's just say that I didn't succeed the way Thomas Keller's lackeys did.

We opted for menu two, although the next morning we decried our decision for not choosing - at least one of us - the seasonal menu or the vegetable menu.  We were caught up in a moment, I guess, and were powerless to turn down the server's suggestion that we choose a particular menu.  The menu we chose had many of the French Laundry "standards" (and I do use the quotations with tongue firmly planted in cheek), including "Oysters and Pearls."

First of all, a note about pictures:  I really did not find it appropriate to take pictures; although I have a tiny camera and don't believe in using a flash, it has a distracting red sensor beam and takes forever to capture an image in low light.  There were 3 other tables near us, and servers everywhere, and I just couldn't take the pictures.  I apologize to all of you who are waiting to see the pictures, but the best I can offer you is a link to Pim's French Laundry birthday lunch - she had the advantage of being relatively famous and dining with French Laundry regulars.

The only picture I took was of the Oysters and Pearls; Sabayon (custard) of Pearl Tapioca with Beau Soleil Oysters and Russian Sevruga Caviar.  Salty, creamy and delicious, this was like a savory dessert.  In retrospect, it reminds of of the way Chef Kimura of Kihachi matched the textures of custard with soft cod roe.  Here, Keller matches the textures of tapioca and caviar, marrying them with a comforting and savory custard.

Next up, Warm Salad of French Laundry Garden Beets, Yukon Gold Potato Bouchons, Wild Arugula and Whole Grand Mustard Aigre Doux (a sweet and sour sauce).  The perfect fall dish, all of the beets and potatoes turned perfectly into little ovals, the arugula appropriately peppery.

There was a choice here, for $45, to select the risotto with shaved while truffles from Alba; I probably should have splurged (even more), and had them, since I don't plan to be in Alba in the Autumn anytime in the foreseeable future, but alas.  A few tables around me did get the truffles, however, which included a presentation of the truffle box, the truffles inside, and the dramatic shaving thereof.  This supplement to the menu seemed to also include an extra course of Keller's famed truffled custard in egg cups with the potato crisp sticking out the top, which looked exactly as it does in the cookbook.  I have to admit to being a wee bit jealous.

Sauteed Fillet of Gulf Coast Redfish, with Globe Artichokes, Fennel Bulb, Sweet Pepper Tapenade and Bouillabaisse Reduction.  Again, a nice seasonal dish; the fish expertly seared, all other ingredients in perfect harmony.

Now came the bread service, which consisted of fun little miniature versions of the bread sold at the Bouchon bakery.  Tiny little baguettes were all lined up on a tray and served with wonderful butter.

Caesar Salad (here is one place where the quotations belong, as this dish resembles a Caesar salad as much as I resemble Pamela Anderson, that being we are both female): Maine Lobster Tail Pochee sous Vide (Sous Vide is a French method of cooking whereby the item to be cooked is placed in a vacuum-sealed plastic pouch and then gently poached, which allows for no loss of flavor or volume) with Caramelized Heart of Romaine Lettuce, Sweet Garlic-Parmesan Crouton and Bottarga (dried, salted mullet roe) Emulsion. This also came with an at-table grating of bottarga, which added an intense saltiness that matched the dish perfectly.

Crispy Pave of Hobb's Shore Poitrine de Porc, Ragout of French Green Lentils, Applewood Smoked Bacon Lardons and Spiced Musqee de Provence Pumpkin Veloute.  My only disappointment of the evening, as pork belly is one my "favorite things I never get to eat."  Everything here, the lentil ragout and the pumpkin sauce, was really nice, except the pork belly, which had the texture of something that has been braised way too long - the meat becomes dry and almost crumbly.  It seemed strange that something typically so succulently layered between fat ribbons could be so dry and mealy.  This dish, sadly, was a miss, but the next almost made up for it.

Snake River Farm Caloote de Boeuf Grillee, Stir-Fry of Maitake Mushrooms, Scallions, Pea Tendrils and Crepes Juliennes with Sauce Japnonaise and Freshly Grated Marin County Wasabi.  Reading the menu, I guess this might have truly been my first fresh wasabi experience, although wasabi is in quotations, so who can really know for sure.  I didn't experience any scathing wasabiness, so it must have been used very judiciously.  Made from American Kobe beef, this was truly the best piece of beef I have ever eaten, and made me rethink my prior feelings about Kobe, which I felt to be a little too chewy for my tastes, not justifying the price tag.  This dish was absolutely perfect, and I doubt I will ever be able to eat steak in a restaurant again; not really a steak, the cut was the upper rib eye, which had been grilled in a larger piece and then sliced, it was cooked to a perfect medium rare.  The stir-fry underneath, fully of interesting textures such as the crepe ribbons, and my favorite, maitake mushrooms, provided a lovely and composed foundation to showcase the flavor of the well-salted meat.  Divine.

It was time for cheese; Pleasant Ridge Reserve (an aged raw milk farmhouse cheese from Wisconsin) Wildflower Honey Mead-Poached Sierra Beauty Apples, Telicherry Peppercorn Shortbread and Cutting Celery Greens.  Here again, a study in perfect harmony and a well-thought-out cheese course.  The shortbread was a great alternative to crostini or crackers, and the seasonality of the rustic, sharp cheese matched perfectly the poached apple and celery greens.

Barker's Feijoa (pineapple guava) Sorbet Aux Agrumes D'Automne et Feuille de Bric Croquante (with autumn citrus and a layered sweet crisp).  Here, a study in citrus fruits was more than just sorbet, including a small gellee, flavored intensely with grapefruit.  I reminded me that I keep meaning to make some fruit gellees (think of a really great soft gumdrop).

Valrhona Chocolate Dome, Wildflower Honey-Sicilian Pistachio Nougat Blanc, Cocoa Nib Coulis and Cerceaux de Sugre (curlicue of sugar).  An indulgent chocolate dessert with a crisp sugar ring, a rich nougat filling, everything put in its place, however, by the cocoa nib (unsweetened nibs of cocoa beans) coulis.

We were coming to a close, and our check was presented with the Mignardises, a tray of cute little sweet things, here all chocolates in all shapes, sizes and flavors.  We both selected the rosemary scented dark chocolate and were very pleased.  This reminded me that I keep meaning to make chocolates. . .

As we were leaving, the hostess presented us with keepsake menus, tucked in a little presentation folder with a clothespin embossed on the front; I managed to wrangle two out of her, because I had promised to bring menus back for Chef.

All in all, it's hard to write about dining at the French Laundry - I couldn't take pictures, I couldn't really whip out my notebook and start jotting down taste sensations, and as yet, I don't have a super-cool spy styled recording pen.  Thus, one has to rely on memories only, and one has been plied with much wine and food, causing a certain amount of dining befuddlement. 

I hope to return one of these days, hopefully in the summer when I can take half the meal outside.  I think the best way to dine at the French Laundry is a way that very few people can do - become a regular.  The whole dinner had a very "food-tourist" feel that smacked of a less-than-genuine experience.  I don't think there's a way to overcome that feeling at this point of the French Laundry's existence, but when you become familiar with chefs in restaurants about town, you always get the best experience, something I love about certain restaurants in Columbus.

Info:  The French Laundry  6640 Washington St  Yountville, CA  707.944.2390.

Good News - Head to the Rossi for Lunch

 

I received to following notice from the Rossi:  (You can read my Rossi review here)

The Rossi Bar and Kitchen, located in the short north located at 895 North High Street, opened for lunch beginning November 7.  Proprietors Tina and Randy Corbin have extended their service to accommodate those customers who have not been able to enjoy their fare during the dinner hour.

“Since our restaurant has only 10 tables, many customers have not been able to sample and enjoy our terrific menu,” said Tina Corbin. “Extending our hours with a lunch menu that features some of our more popular items – such as our pizzas – will allow a new crowd of diners to experience what our dinner crowd has been raving about.”

Lunch items include but are not limited to the prime rib sandwich, pork chop entree, specialty salads and Rossi’s famous pizzas.