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PASTA. PROSECCO AND PIZZA
By Any Other Name: After some months, it wa*
still not clear what the name of the restaurant
in the Bottleworks that once upon a time
went by Bischero and was bought by new folks
a little while ago actually was. Was it 237
Prince? Was it still Bischero? It's actually 23 7
Prince Woodfire Grille, that gives one the
iocation and a moniker by which to address it.
When it first reopened for lunch, it seemed
*r nave an Identity crisis, and while the menu
n.v. ■ irmec up a ottle, the restaurant still has
•i me issues. I ha* doesn't mean the kitchen
v t e»e ; ,i*e .veil -n areas- The fried ralamar.
“ ■ are vey nicely
• oa*tered "uv uvercoorre
e. suavec Pa""esa r! am
u.ie. neither
A me,
A salad of rnsee,
nw e.
peck ' i io.fv,.
aimo'
n*breach nave
'ii dee
tnt»y'?e pretty
a hen
dttie cnewy
I u
.irneo o ’jemq a://as.
good, rnqh-eoci creations, i
n -re rn<st. Bu* it's certainly hard to pay
3 IP 'or :.:v when Vour P ? e is doing almost
i mparable quality, atso in a fancy oven, over
Alps Road. Serv'ce has improved. too. but
for this price range, one would st>U hope for
better. 3ur staff is friendly and notices small
details, like a spot on a qlass. but seems at a
loss when asked fo r a recommendation.
pasta, like most everything else, needs
salt, although there are some softly flavored
wild mushrooms in one sauce that could eas
ily be overwhelmed The ingredients are qood.
but they are only part of the equation. It's
hard for a restaurant in this town to decide
on a market. Upscale is wonderful and no
doubt more fulfilling for a chef, but it comes
with higher expectations and, sadly, an empty
restaurant at times. It's a complicated balanc
ing act, and 237 Prince needs to reach a little
harder if it's going to be seen as fulfilling at
the pricepoint it's set. Would I go back? Sure.
Nothing was bad. It's a local business with
a good iocation and building and plenty of
parking. It has a nice atmosphere and a great
patio for outdoor dining. The least expensive
wines on the list aren't plonk. I would hap
Oily munch on the appetizers while drinking
a prosecco. But the cost-benefit equation
doesn't add up 100 percent of the time for me.
Daily Special
To Market: There are a number of places
around town where the harried homemaker can
stop in and pick up a pre-made casserole for
heating and eating later that day. Lindsey's
Culinary Market (1238-B Prince Ave., next to
Clarke Paint and Supply) is one I had meant
to visit for quite a while; only recently did the
opportunity present itself. Lindsey's does both
lunch (with surprisingly pricey sandwiches)
and breakfast, as well as catering for a number
of d’fferent types of special events, but the
reason, most folks would stop in is to take
advantage of the seriously stocked freezer,
at lasagna has mushy noodles, but a
ne'by flavor. Creamy mushroom soup is
* tor. ympie to eat. by itself, but it., like
t'nnq etse. tastes of real ingredients, and
d. i 'nosey's proudly uses socal produce
eve? possible.
ie pulled po r k has a great rub, but the
fibers nf the meat haven't quite submitted to
the necessary slow heat, leading to excessive
chewiness. A watermelon ice, which seems to
consist of only watermelon and ice, blended
and then frozen, is an awesome, healthy treat.
And the beautiful little rosemary cookies in a
basket next to the cash register have a deli
cate texture and flavor. The use of an oven in
this day and age for reheating may make you
impatient, but the stuff from Lindsey's could
easily pass for homemade. Lindsey's Culinary
Market is open until 6 p.m., takes credit cards,
and is staffed by folks.who will cheerfully
show off their latest food projects and are
more than happy to help with just about any
thing you might need.
WHAT UP? The building in front of Carmike
Cinema on Lexington Road that most recently
contained Fruit Glacier Water Ice Company
is once again up for lease. Kelly's Jamaican
is opening another location in the former
Stcverino's on Lumpkin, in Five Points. Keba
Spitfire Grill, coming soon to the Georgetown
Shopping Center on the Eastside, is, in fact,
the franchise name for Uncle Otto's. AKA
Achim's K-Bob
Hillary Brown
■ wee**\
iC w 5>ornj , 51 r,
w\eM5
Vour OiUK PUf~€
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by Donna L. Barstow
Serving Seafood, Chicken, Lamb,
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Serving Beer & Wine
LUNCH BUFFET
MON-FR1 11:30am-2:30pm $7.95
SAT & SUN 12pm-3pm $8.95
Dinner: Mon-Sun 5pm- 10pm
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700-559 0000
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