Open late Fri.-Sat.
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Cafe 640 Restaurant Review: Owner and occasionally in the kitchen as chef, Joseph D'Amelio has been known to whip up one of his mother's dishes from time to time when the spirit moves him. Otherwise, bistro comfort food rules, seen in the crispy fried calamari rings with Meyer lemon aïoli, spicy sriracha aïoli and sweet chili sauce. Local purveyors supply treats, such as cured meats from Pine Street Market (Avondale Estates). Main dish prices are well south of $20. We like the roasted half chicken, although it's really two pieces, one boneless and the other semi-boneless, from local producer Springer Mountain; the accompanying vegetables are alone worth the price of admission. The brunch menu is distinctive enough to warrant a visit. Drinks such as mimosas are made with freshly squeezed orange juice (grapefruit gets the same treatment). Dessert could be bread pudding or, for a time-warp flashback, a float made with Abita root beer from Louisiana, while vanilla cheesecake seems straight out of an Italian home-style playbook. The wine list offers some nice values here and there, but availability is iffy. Beers get better attention.