Nestled in the old Salon Bazaar on Jefferson Street is a restaurant earning a local buzz about its Cajun slant on Italian food and tables with beer taps right at your fingertips.
Sail across the Atlantic to be where you belong.
Mention mincemeat pies, and most folks wrinkle their noses in horror. “Meat and prunes,” I remember thinking as a child, a combination as frightening as liver and squash, which wound up on my dinner plate on terrible occasion. These days I love liver and squash (think grilled, still-pink calves’ liver with onions, and roasted butternut squash spiked with a bit of cumin, fennel seed and garlic). And I also have learned to love mince pies. But don’t even consider the mincemeat that comes out of a can; I think that’s what gave me the willies back when. Think dried currents, raisins, orange and lemon peel, apples, brown sugar, butter and brandy, and you’ve got more to do with sugar plums than with meat pasties.
in case you missed it