Cuisine
Open
Breakfast & Lunch Mon.-Sat., Dinner Fri.-Sat.Features
- Heart-healthy dishes
- Kid-friendly
- Outdoor dining
- Parking lot
- Casual
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| Daughter of the Belgian Lion chefs Don and Arlene Coulon, pastry chef Michele Coulon uses only the finest seasonal and organic ingredients in her pastries, savories and desserts. Entering the welcoming cottage, we feel right at home with the piles of cookbooks, foodie magazines, pots of roses, racks of wine and bustle in the open kitchen where ladies busily create decadent confections. Homemade jams nicely complement freshly-baked pastries like croissants and Belgian chocolate scones. The sticky, icing-drizzled cinnamon rolls tend to run out early causing customers to battle for the last ones. With wedding cakes as her specialty, be sure to try the gâteau Aileen, five layers of hot-milk sponge cake dotted with generous amounts of seasonal berries. On the savory side, classics like the French onion soup and spinach quiche (permeated with the rich flavor of bacon) hit the spot. Homemade soups, prepared by her father, honor organic produce like his Belgian Herb with fennel, spinach and chevril. |
RESTAURANT AWARDS
We just published the 2012 edition of our annual restaurant issue, featuring the Top 40 Restaurants in the U.S. and much more. Check it out!
