November 2005 - Miss Lucy's Kitchen
5.50 - 6.5, 6, 6, 6, 5.5, 5, 5, 4
A crisp, cool evening greeted us as we left the warmth of our own homes to bask in the warmth of the Adams’ home and the love, affection and ”bounciness” of Buddy (the way I see it, he doesn’t “jump”; it’s more like he “bounces”). The recipe for Judy’s "spinach, red pepper, water chestnut, who knows what else" dip is a must, as well as the fresh fruit that has become a staple when visiting the
The Up side
An adequate pinot noir was shared by the usual red drinkers, Judy had her favorite champagne and raspberry liqueur concoction, and Don and Deb decided on beer for a change, but not just any beer--Cooperstown ’s own Ommegang. The menu was small, but varied, featuring all organic, natural and many local specialties. Kriss finally stepped up and ordered her steak well done, with authority, making it perfectly clear to the waitress that nothing else would be acceptable, and, for a change, got her way. Ken ordered the pork, which he announced was quite good, as was Tim’s fish. Don’s sausage ... was tasty, and those with the scallop dinners agreed it was a good choice.
Dessert was scrumptious - Mexican chocolate rice pudding, chocolate bread pudding and a few orders of home made apple crisp with apple crisp ice cream rounded out the meal.
As always, the conversation was lively – ... …) ....
The Down Side
While most proclaimed their dinner good to excellent, including Tim, who joined me in ordering the fish, my fish (mahi mahi) was “fishy”. The accompaniments were tasty, except for that broccoli rabe thing – all declared that too bitter for their tastes.
All in all, I may make this sound like a so-so restaurant.
But I think it would definitely be worth a do over.
I loved the menu and the idea of fresh, local and organic choices.
The staff was friendly, if not overly attentive, and that can make all