Open late for dessert and drinks Fri.-Sat.
* Click here for rating key
Cakes & Ale Restaurant Review: Billy and Kristin Allin have crafted a distinctive establishment known for its inventive cooking. The menu is seasonal, yet the arancini (rice fritters) with fennel pollen seem to have staying power, as do the potato gnocchi, with such adornments as a veal and rabbit bolognese sauce. Chicken from local Darby Farms achieves simple glory when roasted in the wood-burning oven. The restaurant offers so many vegetable dishes that no vegetarian will feel limited. Desserts get equal attention thanks to pastry chef Eric Wolitzky. Georgia produces an abundance of blueberries, and we happily dipped into the blueberry crisp with house-made butter pecan ice cream. First-rate beers are available on tap and by the bottle, and the short wine list is well-constructed --- start with a von Buhl sekt. Numerous selections are offered by the glass and by the carafe, as well as the bottle, many at sensible prices. Rosés abound, even in the dead of winter because they go with the food. Cakes & Ale occasionally offers Sunday supper with a themed menu, with a portion of the proceeds devoted to a worthy cause.