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But it's the little extras that keep us coming back. The Muse offers freshly baked pastries and muffins (try the Morning Glory) as well as salads, bagels, sandwiches -- even milk shakes. The decor (photography by local artists, sponge-painted walls) is crunchy without being too hippie-dippy, as is the clientele. A favorite feature: a calendar of events for almost every evening, including what must be a unique Valley offering: Lesbian Scrabble on Tuesday nights.
With laptop plug-ins, we certainly know where to go to find our muse -- and a good latte, besides.
We admit it: We're gluttons for Arcadia Farms' gobblers.
Au Petit is the perfect place to test this theory, kicking back with a mouth-watering selection of fancy French pastries, sandwiches, salads and quiche. And while there's no wine served, stop in at Vintage Grape just a few doors down in the Biltmore Fashion Park, and pick up a bottle of your own. (Bring your own glasses and corkscrew, too.) Sip your favorites, and save money, too, by not paying restaurant markup as you match beverage choices with golden flaky croissants, apple turnovers, palmier and scones with Arizona Harvest organic jam and butter. Dessert wines go beautifully with eclairs, fudge cakes, fruit tarts, Napoleons, slabs of Bavarian flan or custard cream. And a nice, dry white lends even more class to an elegant quiche.
We love Au Petit Four. So it doesn't have a liquor license? You won't hear us wine-ing about it.
But the real revelation here is the food -- including prosciutto d'anatra (whisper-thin duck breast edged with truffle oil), black truffle-spread crostini, and buffalo mozzarella. The traditional Italian fare holds up, too, with such choices as capellini con pomodorino freschi (angel hair pasta in a tomato, basil, garlic and olive-oil sauce), or osso buco mounded over fettuccine in a deep brown vegetable sauce. Even the simplest della campagna salad is magic, a minimalist marvel of field greens and organic tomatoes tossed in olive oil and squeezed with fresh lemon.
A pretty place, plus beautiful food? To that, we say, chow bella!
Try the Big Juan, a one-third-pound beauty named after Chuck Box's "beef engineer." On hungrier days, gravitate to the Great Big Juan, at a full one-half pound. You can add cheese (Swiss, American or Jalapeo Jack) and toppings of guacamole or bacon. Start salivating as the meat sizzles merrily away, next to fresh buns lightly toasting over the mesquite wood flames.
When it's done, your burger is placed gently on a tray, to be taken to Chuck Box's fully stocked condiment bar to be gussied up just a little more.