Joe H

Phillip's buffet..........

Magruder's on Connecticut Avenue is making a real effort with their pricing to have some impact. While they lack the expertise and style of C/W, MacArthur, Schneider's, etc. they have some very good wines at prices that are probably sparking some price wars. For instance in Weds. Post Marques de Moral was labelled, essentially, the best red wine in the world for its price-seven dollars. Magruder's has it on sale for $5 and some change right now. (I am drinking this as I type-I still prefer the Columbia Crest Two Vines which some places have in the six dollar range,( On my last several trips from Reston into Calvert Woodley (I trust Pepe's opinions) and MacArthur I've found myself making stops at Magruder's also. No, I don't like it's ambience at all. But they have some interesting wine at prices that are worth an occasional stop and a manager whose taste seems to match mine. I also cannot avoid Total. They have '01 Chateau Souverain cab for $15.99 with a 10% case discount that brings it down into the low 14's. Costco has it in Fairfax for $17.99 and it lists for around $22 or so. Open for 30 minutes this is a really good cab for that price.

G & M uses Indonesian crab meat; Faidley's is excellent, as is Angelina's, Jerry's in Seabrook, Tony's in Benedict (coming up 301), Stoney's in Broome Island and the best of all Maryland style crab cakes, the Narrows on Kent Island.

Black Salt also has whole bellied clams which are equal to both Woodman's and the Clam Box. Kinkead's, in addition to their whole bellied clams, has an excellent lobster roll. Both restaurants have exemplery New England clam chowder.

You should also try their restaurants in Garrett Park and Bethesda (Black's Bar & Grill)-neither of which is ever mentioned on here. Black Salt, on MacArthur is their best. Unfortunately, many people know this and they now have a one month wait for a Friday or Saturday reservation unless you are willing to go at 5:30 or 9:00. Weeknights and Sunday are booked solid also.

My point is that you made broad sweeping generalizations (with unrelated comparisons), and posted a very negative sweeping review about Taberna in general, based on a single complaint with only one entree. I am not attacking you. Nor am I cursing you. I am entitled to my opinion as well, and I believe mine also to be an educated opinion. I did not intend to "inflame" you, as I apparently have. I was defending a very fine restaurant in this town, one with a fine reputation and, I believe, one that serves a very good product, with exceptional service and atmosphere. You say your paella was bad. My paella was good, and I said why. Seems simple to me. I tried also to be respectful in my posting, in case you overlooked this paragraph: ← "You say you think Washington deserves better than this. Respectfully, I think Taberna deserves better than to be bashed by you." Eminently respectful. You don't even know who I am and you're trying to tell me about paella. (so you know bomba-"al dente" bomba? Can you taste the difference between it and Calasparra which costs half as much and comes from the same area? Have you cooked with both to know the difference?) Let me be very specifric: My wife and I took two friends to Taberna for dinner. They, as well as both of us, KNOW Spanish food. Not just from eating but also from cooking. For years. And carrying food on airplanes-legally, smuggled past the customs beagle-I've cooked with what I've brought back. Twenty five or thirty people from "the other board" have also eaten my cooking-I am not talking idly.) I apologized to them for the restaurant. It is because of this that I decided to write the post. This is a sophisticated city which has come a long way with its restaurants. I cannot imagine that a truly poor paella such as this would be served by them in one of their three Spanish restaurants. Or if they were in New York or San Francisco or Chicago. But they served it here. To me, to us, to a number of other tables. I was insulted that someone let this out of the kitchen thinking that diners in this Washington restaurant would accept it. Whoever was or was not there made a decision and it was set in front of me. I was offended that someone thought so little of me, so little of a Washingtonian, so little of a paying customer to serve a dish almost a tan color, virtually devoid of not just saffron but also of poultry and with two emaciated, heads on shrimp for bulk in the middle of my plate. It was a terrible presentation that tasted even worse than it looked. $500.00 later I wrote my post. Perhaps someone will show this to their chef or sommelier (both of whom you seem to know) and they will have second thoughts about what comes out of their kitchen in the future. Just a handful of people read this-they should be thankful that it was not Sietsema who this was served to.

I ordered the Paella Marinara, the seafood version for my lunch. It was loaded, drenched if you will, heavily with saffron. The scent was intoxicating as the server prepared and served it to us. The color as well was almost dayglo yellow, so much so, that I remarked about it at the time to my lunch companion. The "filler" of rice as you call it, was loaded with shrimp, chunks of lobster, scallops, squid, etc. It was so rich, because of the lobster stock, I couldn't even finish what was on my plate. It was made with the short-grain bombe rice, sticky and nice, cooked al dente, not what I find at every other place in town (merely long-grain ordinary rice, barely scented with anything). My friend said she had had the squid ink version just the week before, and it was equally rich, and delicious. My only complaint was not enough socarral, the lovely crunchy bits of "burned" rice from the bottom of the paellera. As for versions of paella, I understand their is a version practically for every different village in Spain. The Valenciana seems to be the most prevalent "version" and therefore considered in this country, the most traditional. I like to think of paella versions just like French pastries: every town has a different one, named after the town. (The rest of our meal was exceptional as well: the hearts of palm salad, the fresh grilled sardines(the best I have EVER had in this country), the creme catalana, even the petit fours. And the wines chosen by David Bueno, the sommelier, couldn't have been more perfectly matched. It was indeed, a perfect meal. The other dishes I have eaten at Taberna have also been exceptional, so I don't think panning an entire restaurant experience on the basis of only one dish in your dinner a fair shake.) Perhaps we just had different experiences. Perhaps Chef Santi was not present in the kitchen the night you went (and, I readily admit, if that were the case, there should NOT have been any perceptible difference in the quality/product coming out of the kitchen that night). Perhaps we had the same meal and we just disagree, but it does sound to me as though we had two different dishes, not made the same way. Not sure what the following has to do with anything, saying that you are comparing a D.C. restaurant, with one in Spain, or more laughable, your home kitchen. I guess you are saying you are more qualified to be a Spanish chef than the gentleman currently at the helm of Taberna, that he doesn't grease his pan with olive oil, that he doesn't make and reduce his stock... You say you think Washington deserves better than this. Respectfully, I think Taberna deserves better than to be bashed by you. ← What is your point? To discredit what I wrote and to personally attack me? Unbelievable that I can't offer an opinion on this board without someone attacking or cursing me. I stand by it and ask the moderator to remove your last comment.

For the 99.9% of the people who read Washingtonian and do not read blogs, message boards or city papers it serves a very real purpose for them. Maybe there are five, even twenty five, that you, I and others question, they get a lot right. (Some they may even steal from reading websites like this. And, of course, not everyone on this and other websites agree all the time... and, how many topics are started on this and other websites BECAUSE of articles, columns and reviews FIRST found in print elsewhere?) But, from my perspective, every article in print whether good, bad, informative or merely hyperbolic, about D. C. is exposure to an industry that deserves all it can get. Washingtonian and virtually every other city mag have "Best of," "Cheap Eats" and "Readers' Favorite" issues. They are enormously popular and among the year's better selling. Enough people are paying $5.00 to more than justify them. Considering that their "Cheap eats" issues started thirty plus years ago-long before there were blogs and boards to cross check a recommendation-someone over the years has done a lot of eating and a lot of asking to find what they did. I had a lot of respect for this then; I still do, now. Perhaps they are "cruddy," even "crummy." But sometimes they are also "good."

I haven't been to Obelisk in a year, Marcel's in two years. But then Obelisk, a MUCH smaller and more intimate restaurant, "accepted" reservations for one month to the day in advance. Weekends often booked up in hours from when their phone lines opened. Marcel's is a very different experience that is excellent in its own right. For me, if I could get into Obelisk I believe you would have a very different type of experience than at Marcel's. As to whether it is better or not that would depend on individual taste and mood. They are both well worth the effort of getting in-just different. Frankly, depending on your budget I would call Alysa at Laboratorio and ask if they've had a cancellation for the Lab AND IF TABLE #7 is available. The odds are probably 100-1. But table 7 at the Lab is one of the great restaurant experiences of any restaurant in the world. I am serious. You sit literally five or six feet from where Roberto assembles each of the 12 courses in the 3 + hour dinner. Corkage is $15 which, in combination with the prix fixe, is still horribly expensive ($125 prix fixe). But this is truly an extraordinary experience. Again, this is probably a long shot at best anyway. But he doesn't ask for a tie, or even a jacket. Although most dress pretty well there. For what it's worth my wife and I will have our anniversary dinner there this year; last year was Maestro. Two years before was Obelisk, the same year we had Valentine's dinner at Marcel's.... And the Lab is totally different from Obelisk, Marcel's or Citronelle....

I haven't been to Cafe Spice and I am certain that there are probably many places that I would/do totally disagree with them about. I also tend to give more credibility to one writer over another. But I don't think the purpose of Washingtonian is to show quite the kind of criticism expected of Tom Sietsema or Eve Zibarte. Mark and Gail Henry and Walter Nicholls may be more similar to the style of it from some of their articles in the Post. Frankly, I can't think of any city magazine (and almost every major city has one) that may have the kind of detailed criticism that you would find in the Post, Times, etc. I believe that city magazines such as Washingtonian have a different role. Still, there IS criticism; but it is often phrased in such a way that the overall thrust, even to a mediocre restaurant is rather positive. I would note, however, that Washingtonian was the FIRST to rate restaurants here, assigning up to four stars for them. Zagat gives me names that I can research elsewhere-but it is an excellent starting point although not much more. Last, I would note that when I mention city magazines in general I am not including the various papers and magazines in New York, Chicago and San Francisco which are a different breed altogether. I would compare Washingtonian to, say, D (Dallas), Denver, Atlanta, Orlando, etc. It's really one board in particular that I believe is guilty of grossly overestimating its readership.

Hi there Joe- Blue cheese is a pretty simple beast - the more blue you see, the stronger the blue flavor (the "intensity" of blue cheese comes from the amount of mold present). For instance, check out the mold pockets of a nice mature Roquefort and compare to the delicate veining of a Gorgonzola Dolce. The latter is indeed a fabulous cooking cheese - it melts beautifully and its veininess (yes, I know that isn't an actual word) will blend nicely. I'm not a big fan of crunchy blue mold when I'm snacking or cooking with blues. That's why I like cooking with Dolce. The down side is that unless it's nicely mature, you're going to find a major lack in kick. Dolce is called "Dolce" for a reason - it is considered "sweet". If you get a mature one, you've hit the jackpot - great cooking texture, nice oomph. It sounds like the Dolce you picked up was really young. Probably great for snacking, but not quite ballsy enough for cooking. In reference to your rule of thumb, when looking for a more sharp blue cheese, look for more blue. One of the best gorgonzolas I've had (and the one I carry in the shop) is from Belgioso in Wisconsin. Yes, I know it's not Italian. Yes, I know it's not "Artisan" - but man, is it good. Also, don't be afraid to try other creamy, mildish blues - some of the Americans are wonderful because they not only have nice blueing, but the "cheese" part adds interesting flavor and dimension. Good luck with future risotto pursuits! ← I've eaten a lot of bleu cheese including a number in Italy, one of which I carried back on blue ice (I've also done this with eppouisses (sp?) and seveal Neal's Yard cheeses). Mauri has proven to be a consistently strong flavor which I've gone out of my way to find. (I have not tried Belgioso-yet) The veining was notably lighter this particular time and, because I had it cut, did not actually see it since it was wrapped behind the counter. Yet the flavor was MUCH milder than I expected and a real disappointment. You may find this interesting, it's a post of mine from about three years ago: http://www.chowhound.com/boards/general13/...ages/41002.html Thanks.

I love Taqueria Poblano. Both of them. I also follow these boards as much as anyone and have done so, in the case of the other, for almost five years now. But I strongly believe there is a tendency on all boards, even for other cities as well as international AND even boards for other cities outside of North America (i.e. Bonjour Paris) to mention disproportionately the same restaurants over and over, often neglecting many restaurants which should otherwise receive recognition. In large part because certain restaurants are personal favorites of those who post. I first popularized Maestro on the other board as well as Laboratorio. Having organized dinners at both they became primary restaurants which received a lot of attention because many people went. Shamshiry, Full Kee (Chinatown),Le Mannequin Pis, Five Guys, El Taqueria Charrito, Heritage of India, Stoney's (Broome Island), Soigne, Prime Rib (DC), El Pollo Rico, G and M, Faidley's, Bread Oven, Inn at Easton and a whole host of others became frequently mentioned places as a result of being favorites of a number of frequent contributors. The same is true on here with a slightly different group (sometimes the same) overall. Yet some restaurants (often as good) were/are never or only rarely mentioned: Cuban Corner, Crisp and Juicy, Nora's, Jerry's Seafood, Linwood's, Krupin's, Narrows (not G and M for crab cakes), Kabob Bazaar, Ravi Kabob, Vidalia, Neilsen's (DC's best frozen custard, richer & smoother than all others locally, even Carl's). Four years ago Kinkead's was an automatic answer to anyone visiting D. C. When was it last mentioned on either board? Black Salt is rarely if ever mentioned on the other boards. Friday and Saturday nights now have a three to four week wait for a table and they are full each night. Maestro, rarely mentioned on here, has a two MONTH wait on weekends unless one goes at 5:30 or 9:30 (I believe Maestro tobe on par with the French Laundry). The Prime Rib, frequently mentioned on the other board, is never mentioned on here. Yet I believe it is, overall, DC's best steak house. Laboratorio is never mentioned here, yet if in Italy Roberto's Lab would be among that country's best. All five of these are enormously popular (as are some others) yet like the ones listed just above them, rarely referred on here. For me, these boards, Tyler Cowan, Washingtonian, the Post (does anyone ever read Nancy Lewis? She's fantastic! Has gone everywhere for serious Q, frozen custard, etc. and knows what the best should measure up to.)-all are sources that really compliment each other. Anyplace that receives several raves on here or the other boards I will eventually check out. But the same will be true with Washingtonian, the City Paper (superb writer!) and all three of the Post writers (I like all three-a lot). For other cities Zagat is usually a very good resource. Almost always it will identify the better restaurants in a city along with some real finds. (Has anyone noticed that El Pollo Rico has a 26 food rating?) While the writing varies in Washingtonian it is a real plus to this city, often using its articles as forums to help promote D. C. It is widely read both in and away from the D. C. area. Like the Post it has a great deal of influence. Far more than any of these boards (another board's claims for the number of daily people who click on it is absolutely ludicrous) or the City Paper or the Times. Yet all have a very real role and compliment each other as resources which we shouldn't dismiss.

To Jill: I make a risotto which incorporates Mauri gorgonzola dolce. The flavor of this is a bit more intense than other dolces that I have found. Two weeks ago I had two pounds of this cut for me from a block at the Wegmans in Sterling. When I brought it home, not having really looked at it earlier, I noted that the veining was very light, not at all like the pronounced, defined veins that are typically associated with this. After making the risotto, the flavor was much milder than what I would have otherwise anticipated. Note that I have made this particular risotto over 50 times over the past years with predictable results-other than this time, with its noticeably milder flavor. Is the veining or absence of responsibe for this? Is it a rule of thumb that when buying dolce to look for pronounced veining as indicative of intense or depth of flavor? Is there an inference here that would apply to all veined cheese?

Given the location of your hotel I would try to get into Obelisk-rarely, if ever, mentioned on this board-but excellent. I would also have at least a lunch at either Bistrot du Coin (indoors) or Kramer Books' Afterwards' Cafe (outdoors) both of which are very, very good for what they do. Bistrot du Coin feels EXACTLY like what you would close your eyes on the Champs d'Elysee and, when you open them, expect to be outside the window from your table. Paris. It's authentic. Afterwards Cafe is enormously popular with all of their tables full even at 3 on afternoons. Sitting outside, it FEELS like Washington, D. C. I would wander on P street, Connecticut Avenue both north and south of the Circle (where I was gassed when Nixon was president in the late 60's!), consider Johnny's Half Shell, Al Tiramisu, even carry out down to the P street beach. You may also want to give serious consideration to Nora, another restaurant rarely mentioned on here. But excellent, perhaps even romantic and intimate in a row house off Mass Avenue. Then, of course, there is the Tabard Inn for at least a drink. Or walking down P street into Georgetown or around Dunbarton Oaks park and checking out the 300 + plus year old tombstones. (Serious.) Even a scoop of ice cream at Thomas Sweet or wandering several blocks south to the C & O Canal and the electic and eccentric stores which frame both sides of it for several blocks. You may find what those who come here from Sandusky and Wichita and Tulsa find: this is a magical city worth as much exploration as any city in Europe or elsewhere. You don't need to take a cab anywhere. You are ground zero in one of the most beautiful cities on earth. My applause for what you are doing!!! I would just walk out of your hotel-in any direction-for dinner, brunch, lunch or just a drink-and enjoy Washington, D. C. More people who live here should do what you are doing.

I personally believe that some of the comments expressed in Washingtonian are on par with any criticism that I have read anywhere. Although I tend to believe that, overall, my opinions are closer to Sietsema in the Post, I also know that a number of chefs in the D. C. area feel that Washingtonian's reviews are fair and accepted. I agree with many of the judgments expressed in this issue from El Pollo Rico to Two Amy's although with Two Amy's I feel that their ice cream-NOT their pizza (OTHER than their pizza marguerita which is exemplery) -is their strongest feature. Shamshiry is included as is Negril, Mark's Duck House, Malaysia Kopitiam, Guajillo (next door to the board famous Ray's), Cuban Corner and a host of other outposts of locally good and relatively inexpensive food, many of which are rarely discussed on this board. Washingtonian, for me for years, has been an important resource to alert me to restaurants that I might not otherwise be aware of in the 6.1 million population D. C. area. I wouldn't sell it so short. A lot of people, including myself, like it.

Albiston is right: Tantris is superb and well worth the money. Overall it is generally considered the best restaurant in Munich. It is also better than what you might expect-I've found several German two and three stars (Bareiss, Schwarzwaldstube) to be on par with an equivalently starred restaurants in, say, Paris yet at literally half of the price. By the way, for those reading this: I tried to make a reservation at the three Michelin star Schwarzwaldstube in Baierbronn in the Black Forest for DECEMBER and was told they have as long as a ONE YEAR WAIT for Friday and Saturday night. One year. The one time we did go was with a six month wait and then it was for a weeknight. Still, I believe this restaurant is worth it.

Tonight my wife and I and two other friends had dinner at the long standing (since 1988) Taberna Del Alabardero at 18th and I. Our last visit was on Valentine's Day of several years ago. Prior to this was a dinner for twelve that I organized as the first get together for another board to take advantage of D. C.'s inaugural restaurant week, about five years ago. The dinner tonight had nothing in common with any of our memories of years past-or of dinners we've had in Spain, even of dinners that I've prepared myself in our kitchen in Reston. An amuse of gazpacho was very good, complimenting the Bread Line selection of two breads presented to us along with Spanish olive oil. Asparagus soup was thin with a bit of flavor but lacking the explosive intensity that I might have otherwise expected. A $17.50 foie gras appetizer was indeed excellent, a significant portion with flavor and depth to rival what I've had at D. C.'s best. But the murky depths of the night were plumbed with pedestrian, flavorless paella that I would have been embarrassed to serve at a baby shower. I make paella. I've made it for over thirty years, in wide, shallow cast iron pans that have survived a half century without soap, with only good olive oil to coat the surface. Greased with chorizo, spiked with saffron: pork, shellfish and poultry with several peppers and bombe along with home reduced stock and an hour or more to reduce. A paella worthy of guests, of relatives and of customers. Taberna's had nothing in common with this. I cannot tell you how disappointed I/we were with the paella at Taberna del Alabardero. I realize that this is an afterthought, an American affectation for any restaurant other than a long standing Valencia paella palace where this was born. But tonight half of the tables in the restaurant had a paella pan presented to them; none looked any more flavorful or appetizing than ours. And ours' was not very good. An afterthought, an insult-if you will-to the expectation that paella can be one of the world's great dishes. This was certainly one of the world's worst. Saffron was virtually absent as was seafood, fowl and pork: the only real "filler" was rice, a lot of heavy, bulk filling rice. It is a shame, really. I believe the most exciting food in the world right now is that which is served in Barcelona and San Sebastian. No, we are not talking about paella or even Zarzuela. But, for me, before I can even begin to consider Arzak, El Raco de Can Fabes or El Bulli I can't get past the canned tasting presentation of Tabena Del Alabardero. For $500 for four people I can buy a ticket for one and fly to Barcelona off season; even at a restaurant specializing in garlic chicken I can eat better. In fact, incredibly, there is better paella at the many tourist laden traps on the inlet which frames the topless beach. Washington deserves better than this. Sorry, tonight's dinner was a true disappointment. A shame since this is one of our city's more romantic and indulgent restaurants. Someone needs to "shake up" it's kitchen. This isn't Omaha. Some of us know what paella can and should taste like.

Thanks, "Crackers," this was clearly a rave for the setting and the overall experience. Patowmack Farm is, indeed, a special place. It is a bit different today from three years ago when I wrote the earlier essay. They've built a real dining room of sorts and an actual kitchen. Three years earlier all 30 + dinners were prepared in the owners' kitchen which had only a second stove to facilitate this. On another level Beverly is a vegetarian (although the restaurant is much more than this) and obsessed with growing as much as she possibly can that shows up on her menu. Most of the meat and fowl is outsourced locally as well as featuing mostly Virginia wine.

That was a Baltimore restaurant. This is a restaurant that, if it has any association, would be D. C. Similar to, say, Four and Twenty Blackbirds or the Inn at Easton I believe this is a restaurant/destination that is regarded as important enough for him to visit and to review. Were it not him then it might be the Frederick Post.

I haven't been in a couple of years but "Millie's Diner" is a one of kind east of L. A. where they have another outpost. Literally, a diner, yet with the same quality and preparation that you would find at, say, Vidalia, Palena or Corduroy.

Three years ago I wrote this on another board: http://www.chowhound.com/midatlantic/board...sages/8419.html This Sunday Tom Sietsema has this: http://www.washingtonpost.com/ac2/wp-dyn?n...&referrer=email Two stars and an absolute rave for the wondrous, one of a kind on earth setting of Patowmack Farm in Loudoun County. A more expensive experience, but one worth exploring-you won't find this in D. C. or any other city.

Sostanza is the oldest trattoria in Florence. It also has the best bisteca in all of Italy. Small, cramped and enormously popular-you must reserve at least a week or more in advance. If you go almost everyone has the bisteca; consider ordering it for two, a cut about two and one half inches thick. They also have a "meringue cake" which is off the menu and almost on par with their steak. Il Pizziaola is the best pizzaria, almost as good as Brandi in Naples. It is diagonally across from Cibreo, considered by many to be one of the two best restaurants in Forence along with the extremely expensive Enoteca. I am not a fan of Il Latini.

Le Calandre is a three Michelin star restaurant in the suburbs of Padua. They have a deli which sells some of the same cheese they feature on their cheesecart. When we were last there in December my wife and I purchased a kilo of a Barolo flavored cheese (I believe from the area near Alba) which was intensely flavored and incredibly delicious. It was a semi hard cheese that I tried to find when I returned to the U. S. but have not found anything even remotely similar to this. I've had other cheeses which are flavored with wine but nothing like this. (Dean and Deluca, Wegman's, Whole Foods) The flavor was particularly intense, perhaps "strong" might even be an appropriate word to describe it. Is anything like this available in the U. S.? Even on special order? This is Le Calandre's website: http://www.calandre.com/calandre.asp?bil=|||ing If you believe there might be a possibility of importing this into the U. S. I would be happy to contact them directly and ask for their supplier. Or, if you would prefer to do this. (They speak perfect English.) I should note that many of their suppliers are artisinal and very small. Locally, Fabio at Maestro imports his arborio from Calandre's Alban violane nano source. It would seem that if this particular cheese could be imported the source could be invaluable (for lack of a better word). I cannot tell you how intensely delicious it is. There is nothing I have found in several months of looking here that even begins to approach it.

The Narrows, in my opinion, has Maryland's best crab cakes. I prefer them over G & M, Jerry's, Stoney's, Angelina's, etc. This is in the Kent Narrows. I believe Captain's Galley has recently closed in Crisfield although their West Ocean City restaurant is still there. This is an especially good source for Maryland crab houses and seafood restaurants: http://blue-crab.org/crabhouses.htm My wife and I have been to about half of them over the years. Some, like the Red Roost in Whitehaven, are really out of the way and unique. The Drift Inn is another one that fits this description. And, for what it's worth, she and I disagree on who has the best crab cake! Also, the former chef/cook who gave Stoney's in Broome Island its reputation left and is currently at Tony's Riverhouse in Benedict. Needless to say, Tony's is now seriously good for Maryland seafood. Also, years ago, I used to love Steamboat Landing in Galesville. Unfortunately it's gone through four or five changes in ownership over the last 20 years and is just a shadow of what it once was. There was a time when Southern Living published several of its recipes. Today, no one there would have idea that anything they served was ever made THAT way. Suicide Bridge is worth seeking out. Not the best for everything but overall, excellent. And, a lot of atmosphere in an idyllic setting, almost a hidden cove. My guess is that half of the cars in the parking lot will have PA and DE plates.

Is it correct to say that their milk and cream are pasteurized and NOT ultra pasteurized similar to Lewes, Harrisburg and Trickling Springs?