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Dough is made fresh daily and hand-spun. Tomatoes are hand-crushed and blended with special spices, and cheese is mozzarella, also lovingly made by hand. So that's how we eat these lovelies: by hand. The 12-inch pies are said to feed two, but that's only if we're sharing our adored Four Seasons blend: tomato sauce, mozzarella, imported Italian prosciutto, wood-roasted mushrooms, fresh sliced tomato, Parmesan, black olives and artichoke hearts.
Two thumbs up!
Sophie's serves the classics, of course: les escargots traditionnels (Burgundy-style snails in herbed garlic butter), soupe à l'oignon des halles (onion soup), salade niçoise, quiche and crepes. But there's none of the stiffness associated with French dining here, just a cozy little cottage with hardwood floors and lace curtains and, on weekends, live baby grand piano music.
But it's Ruskell's breakfast pastries, desserts and chocolates that bring us to our knees in genuflection. Flaky croissants -- plain, cinnamon, chocolate -- burst with butter. Soft brioche are gorgeously fat with custard, almond cream and orange, cinnamon and almonds, cream cheese and fresh blackberries, or lemon cheese.
And what can we say about his hand-sculpted pastries, except, "Wow!" Our favorite is the light-as-air Tuzigoot, with vanilla Bavarian, fresh fruit and mango gelée.
Ruskell also designs custom chocolates in the winter months, adding such sensations as tangerine/caramel mousse to chocolates from Michel Cluizel, a family-owned chocolatier in Normandy. Oh, Maxine, we're not worthy. But we'll come anyway.
Vaquero's is open 24 hours a day -- a big bonus. There's an awesome selection, so we never get bored -- an even bigger bonus. Its meats are grilled to order, and paired with fresh extras -- the biggest bonus yet. Count 'em up: 23 combination plates, 12 taco choices, five tostadas, 10 tortas, four enchiladas, five shrimp dishes, and 20 burritos. Breakfast is served around the clock, with 11 options, and on weekends, there's homemade menudo.
Muy impressive, no? Sí.