An ambitious new schedule encompasses all three meals, Monday through Friday. Beginning this week, and continuing through football season, Saturday lunch and dinner also will be served. Could be the drinks. Half of a dozen salads, too, and a couple of desserts. It's a study in thinly sliced, rubber turkey, ham and American cheese, arranged on quite a bit of iceberg lettuce in a two-quart glass bowl.
Service is cordial and reasonably fleet.
Portions are generous and prices are modest. And a mixed drink, a beer or a glass of wine is an option, anytime. Ashby Stiff is a veteran faculty member and founding director of the European Study Program in Hospitality Administration at Florida State University. A specialist in international, cultural and ethnic foods, he also has done extensive stints in hotel, club and resort management in his native Baltimore and in Washington D.C., Montana, Wyoming, Florida and the Caribbean. Handily, one of his degrees is in writing, from the Johns Hopkins University.