Since the kitchen had run out of turkey hash, I went with the codfish cake recommendation ($11). The dense cakes were absolutely delicious, with a bit of a bite, and they were served with poached eggs and a nice lemony Hollandaise sauce. My side was the crockpot grits ($5), with some cheese stirred into them and chopped scallions on top. There was even house-made blackberry jam for my toast (from Bristol Bakery).
We sampled Chef Simone’s homemade butterscotch pudding with fresh whipped cream — scrumptious. Another dessert, Bambi’s Brownie, pays homage to his mother’s cooking. And Simone sources local ingredients and products (including Sakonnet wines) whenever he can. The menu items he creates around them have set a new standard for East Bay “daytime dining.”
Johnette Rodriguez can be reached at email@example.com.
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