Alibi Bucks
 Aug 10 - 16, 2006 

The Dish

All the News That's Fit to Eat


C is for Correction—One cake-loving reader saw that I incorrectly listed Patisserie C's old address on Central in last week's “Alphabet Soup” feature. Baker/store owner Susan Caplan says they moved more than a month ago to 9577 Osuna NE (in Bear Canyon Plaza at Osuna and Eubank), because they needed a bigger space with better parking. “It was a fun place for three years, but I outgrew it quickly,” she says. “The [lack of] parking was tough for the customers.” Susan's creative cakes and cookies are still available by appointment only, but now you can at least order tins of fresh cookies for pickup or shipment to your home at Visit the website for an eye-popping photo catalog of her other specialty items or call 247-3131 to set up a personal meeting in the new store.

Scalo Welcomes Exective Chef Mark Curran into La FamigliaIn addition to garnering Wine Spectator's Best of Award of Excellence for the first time in 20 years [see “The Dish,” July 27–Aug. 2], Scalo Northern Italian Grill (3500 Central SE, 255-8781) has acquired a new executive chef. Chef Mark Curran has worked at several noteworthy fine dining restaurants, including Mendocino Grille and Citronelle by Michel Richard in Washington, D.C. Scalo owner Steve Paternoster says he's tickled pink about both new additions to the restaurant.

Confused by Some Restaurants' Erratic Hours?--So was a reader who recently dined at La Siringitu (1501 Mountain NW), the vegetarian soul food café in the Sawmill area. “I suspect many people read the Alibi's great article about La Siringitu some months back [see “Restaurant Review,” Dec. 8-14], and have been as frustrated by the restaurant's weird hours,” she said. And how! Depending on what day you went, they could be open for lunch and dinner, dinner only, or brunch and lunch. “[But] it sure was worth the second, third and, finally, fourth effort to finally eat so well,” said my persistent source. Fortunately, the owner admitted the hours were difficult to remember and said she's making an effort to keep more predictable hours. The restaurant is now open from noon to 7 p.m., Wednesday-Saturday, cutting out Sunday brunch. “I hope they are patronized enough to keep kickin’ out such lovely food.”

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