Robert and Katherine Grant opened the place about a year ago, fulfilling their dream of owning a restaurant in a small town close to family and friends. Nearly everything we tried tasted like more than the sum of its ingredients. The butternut squash, for example, a side dish that came with our entrees, was nothing more than squash, butter, salt, pepper and a little brown sugar. The filet, grilled with a balsamic glaze, was dry and crumbly. Robert Grant, the chef, says customers had complained about the fish being undercooked so he now routinely grills it longer than usual.
Flavors vary weekly, from chocolate and raspberry to Irish cream.
Guinness and Harp are as adventurous as the beer selection gets. Again, nothing pretentious here. Our waiter made us city folk feel welcome by answering our questions about the menu and the restaurant's history without lingering at the table. If it weren't for the sign, you could drive right past this unassuming one-story brick abode. For years, it was Costas, a popular Italian eatery, and before that, a cafeteria for canning-factory workers.