![]() Strictly local owner Karen Taylor Waikiki fastidiously uses organic ingredients, including the masa used in everything from handmade tortillas to tamales. Michael Bauer, San Francisco Chronicle restaurant critic and editor at large, came out with his 2018 Top 100 Restaurants list last weekend.Įl Molino Central was the only Sonoma Valley restaurant to make the list. Red Lentil, coconut and spinach soup is on the menu daily. Their 'Burger Bar' now features Five Dot Ranch grass-fed beef, with toppings available. Nightly specials range from pasta to fried chicken and baby back ribs, and fish & chips are now served only on Sundays. The grilled yellowfin tuna Niçoise salad has returned to the dinner menu, but the fish tacos now include deep fried rock cod. ![]() The Blue Plate Special dinner offers soup or salad (full size) and choice of chicken piccata, meatloaf or vegetarian housemade organic rigatoni, plus a Bakeshop dessert, and coffee or tea ($29). Happy Hour cocktails range from $3.50 to $7, and glasses of house beer and wine from $3.75 to $6.Įxpress lunches include choice of soup or salad, a choice of tuna melt, a turkey sandwich or Reuben with house-made corned beef, a Bakeshop cookie and iced tea or soda ($15). Realizing a loss of former owner Bob Rice's customer base with raised prices, elimination of some favorite dishes, and departures of some popular employees, the Breakaway is fighting back with some great offers. Renaming it the 'Breakaway Bar & Grill,' the Breakaway Café's new owners stepped up their game starting Monday with a new Happy Hour, an 'express lunch' menu, and a full three-course Blue Plate Special dinner on weekdays, with a real effort at using organic ingredients.
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