Decor is nice, but the true substance of a restaurant should be measured in its edible content. Hence the critique of RnR in this week's "Cafe" column.
Food Critic Michele Laudig on RnR:
So, breakfast. I might've liked the Sundried Scramble if it had been hot. Chopped sun-dried tomatoes, basil, and creamy chunks of goat cheese added perky flavor to scrambled eggs. I didn't care for the bland homefries, though. A housemade berry scone was crumbly and dry, not worth three bites. Amish French toast, dressed up with cinnamon, maple butter, strawberries, and chantilly cream, was barely cooked -- and flat-out cold by the time our server brought syrup.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
I had a bit more luck at lunch and dinner. A fresh piece of salmon, blackened and served over citrus-tinged spinach salad, was pretty tasty, with a fearless kick. Slices of seared ahi, fanned out on a jumble of cool jicama, carrot, red onion, and snap peas, were scattered with crunchy fried wonton strips and drizzled with spunky soy vinaigrette...full story