Chopping Block: Southeast Light Delights

It’s a about a mile (UPHILL). I say it many times a day. People ask where the Southeast Light is and I have to inform them that it is a little of ways, but it is certainly worth their efforts.

Luckily, to reward their climb Southeast Light Delights and a lot of lobster awaits them. With a literal monopoly on the refreshments available nearby, the food truck could rest on it’s laurels, but IT DOES NOT.

Andre Boundreau is the funny man running the show at Delights. He dishes out high quality food and drink for the flocking tourists. One of his children will likely take your order.

I had never been to the truck, but a serendipitous win at Bingo with my mother left us with a coupon for a Free- Range Lobster Roll, a Del’s Lemonade and an ice cream sandwich. Yes, all lobster is free-range by the way. This lobster happens to arrive fresh from Scarborough, Maine. Sorry, lobsters you can’t be free forever.

We biked up and enjoyed every little bit of the winnings. Boundreau as pleased to have us come and collect. Even promising to my momma #blockislandfamous
The menu is not limited to lobster rolls (which at available both hot and cold), it also includes lobster grilled chesses, ricotta and berries sandwiches, hot-dogs, and more. For refreshing drinks, they offer Avery’s Artisan sodas, Maine Root beers and assorted soft drinks.

 

So plan for a picnic. This food truck provides chairs and blankets as well. Leave room for dessert. The ice cream sandwiches are layered: cookie, cookie-dough ice cream, cookie. Or if my last post has you craving gelato, the truck has two flavors that rotate daily.

The truck is located just inside the fence at The Southeast Lighthouse. Continue up Spring Street from Old Harbor (yes, about a mile) and you’ll find it. It is open daily typical 10am-4pm. Like Southeast Light Delights on Facebook for menu update and a dose of good cheer.

Do you prefer lobster rolls hot or cold? What’s the best picnic food? Did we cheat at Bingo?

Ge-Lot to Love-O: Mia’s Gelateria

The sign reads, “If you like ice cream, you’ll LOVE gelato!”

Is it true? There’s only one way to find out.

Mia’s Gelateria is new to Block Island this summer operating in the same location and serving the same gelato last the former Beckett’s Gelato. I never made it into Beckett’s last summer as I have a strong affinity to the classic cone of ice cream.

But, times are a changing as they say. So I did my research. For those of you that don’t know Gelato is the Italian version of ice cream. The major difference is that it is made with milk instead of cream like in ice cream. Also, when it is prepared less air is introduced to mixture so the product is richer in each bite.

With the perfect flavor in each bite, gelato is eaten in smaller quanities thanyour typical cone. This is a bold move. Less dessert? Are you kidding me, that sounds horrible. But trust me, the Gelota at Mia’s is rich, creamy and round in ever bite. The tiny spoon slows you down and you’ll join the “less is more” bandwagon.

The dense dessert is available 18 flavors at Mia’s. The most popular flavors include Salted Carmel Chunk, Coconut Almond Crunch, and Sea Salt Chocolate. Mix and match flavor combinations or go for a scoop in a freshly prepared waffle cone. Flavor change weekly, check back for new additions. Doyon ‘s also dishes up non-dairy sherbets. And on cooler days stop by for Dunkin Donut’s brand coffee.

One super cool thing about Mia’s Gelateria is the fact it is Mia’s own. Mia Doyon is 19 years old and is the owner of the shop. Having worked in the shop before, she bought out the previous owner and now is her own boss.

Major kudos to Mia for young entrepreneurship. Oh and for serving top-notch frozen deliciousness.

The shop is open daily from 12-10pm and is located just below the front porch of the National Hotel. Mia’s Gelateria is cash only. Stop by for a sample and you be ordering a cup! Like Mia’s on Facebook for flavor and shop updates!

Have you every tried Gelato? If you were a gelato flavor what would you be? Don’t tiny spoons make you feel like a giant?

Block Island Resturant Week

Sunday’s Bite of Block Island kicked off Block Island Resturant Week, which runs from June 12-17th.

 

This chicken was clucking this morning at The Spring House.

 

Throughout the week many restaurants on the island will be offering specially priced pre-fixed menus.

The week allows diners to try multiple courses at the Island’s dining establishments. Rebecca’s Takeout, Persephone’s and Bethany’s Airport Dinner are even offering special breakfast menus for the week. Other restaurants will offer lunch and dinner. Don’t miss your opportunity to try an island spot you’ve been meaning to visit.

It is a week to let your stomach do the dictating and your head to put aside things like fullness and guilt. Be sure to check out the chamber website for accessing a list of participating restaurants and menus.

Stay hungry. What restaurant have you wanted to try on Block Island? What is the best dish you’ve ever had on the island?

 

Chopping Block: Clam Chowda’

Seafood diet? No, I prefer the “see food and eat it” diet. Block Island is home to many great seafood dishes. One to highlight on a chilly rainy May day: chowder.

There are different types of chowder, and I am going to break it down clearly because you don’t want to order one type and expect another. That would be a tragedy. So to be clear:

New England Clam Chowder–This is a cream based chowder, definitely the heaviest of the bunch. It is thick and creamy and likely served with oyster crackers. Fun fact: In 1939, Maine legislature introduced a bill hoping to make tomatoes in chowder illegal.

Rhode Island Clam Chowder– This chowder brings all the ingredients of New England but substitutes the cream base with a clear broth.

Manhattan Clam Chowder– This chowder has a tomato-based broth that actually was first cooked up in Rhode Island. GASP.

Long Island Clam Chowder– Less well know, this variant of chowder takes the cream-base New England chowder, but it adds chunks of tomatoes to the stew. See can’t we all just get along?

So where does that leave Block Island, an island located in Rhode Island, in New England, but just a stone’s throw from Manhattan and Long Island?

Students serve up chowder at BIMI’s CHOWDA’ Fest (Jack Lynch).

Luckily every year on Memorial day week Block Island Maritime Institute (BIMI) hosts CHOWDA’ FEST. I had the pleasure of attending this event. There were chowders from 12 local restaurants and I was able to try them all. I was sent on assignment from the paper so below is an honest unbiased journalist take.

So if you are looking for some solid stew when you are on the island the top three prizewinners are a surefire best bet. The winning chowders were:

First Place: Winfield’s-This cream-based chowder included muscles, leeks, jalapeño peppers and an extra smokiness from the added bacon. Be warned this is not a regularly appearing dish on the Winfield’s menu, but its top place speaks to the quality of Winfield’s cooking. If you want to try it, you better ask nicely (with a hundred).

Second Place: The National-This was also a cream-based chowder that was a crowd favorite for its traditional flavor. Creamy, nothing unexpected, but rich. Plus this one is one the menu.

Third Place: The Oar– Another cream-based top finisher. What could be better than a bowl of chowder with a heck of a view? I didn’t try this one but it surely was a crowd favorite.

Honorable Mention: In talking with others at the Chowda’ Fest, Bethany’s Airport Diner was mentioned multiple times. Plus when I was at the airport making a hotel pick, I loved the feeling of fabulousness that is small plane travel. Plus the prices at Bethany’s are reasonable.

On Block Island restaurants typically flirt with both New England and Rhode Island chowders, but the democratic blind vote of the Chowda Fest seems to speak for the masses (or at least show some statistically significance right?): Block Island prefers New England Clam Chowder.

So grab your spoon. I’ll bring the oyster crackers.

Luckily, I had some help taste testing

What type of chowder do you prefer? Is there a favorite place that you like to get chowder from on Block Island? How much do you want some chowder right now?

Chopping Block: Island Ice Cream Guide

Nothing says summer like ice cream. Luckily, the island is in no short supply. With stands speckling the island everyone can find their perfect scoop. Here is your guide to the island’s top shops for scoops. And with one of my Block Bucket List items being to “try every ice cream spot on the island”, I done good.

Best Budget Cone: Rebecca’s Take-Out (Water Street)

For the most cream for your coin try Rebecca’s Take-out. With three locations but the best cones here coming from their Old Harbor spot. They have a number of your classic flavors with a small costing $2.50 and a large at $3.50. The diner is known for their many other options, but their sly ice cream side business can not be ignored.

Best Sundae: The Ice Cream Place (232 Water St, entrance from Weldon’s Way)

It is hard to not immediately walk straight for The Ice Cream Place as you disembark the ferry. Nestled in with a great sitting area, The Ice Cream Place delivers on it’s name. Here try a “Walking Sundae” which combines the magic of holding a cone without having to give up the joys of a sundae. The cone includes the ice cream flavor of your choosing, hot fudge, ladled in hot fudge and scooped on freshly whipped cream. Good thing they have plenty of seating, this “Walking Sundae” takes your full attention.

Best Flavor Selection: Aldo’s Bakery & Ice Cream (130 Weldon’s Way)

When everyone in the family likes their ice cream a little different, head to Aldo’s. Here one can find a plethora of homemade hard-packed flavors, more than a dozen Gelato varieties (including non-dairy Sherberts), soft serve frozen yogurts and if none of those options work, the spot boasts delicious baked goods. One flavor to try is the Peppermint Patti, for minty chocolaty taste that confirms the paradox of choice can be conquered. Shout Out to my main man Mr. Boris who scooped me a majority of my cones this summer. Thanks Boris, I wouldn’t have survived without you!

Best Soft-Serve: Payne’s Killer Donuts (1 Ocean Avenue, New Harbor)

Life is hard, make ice cream easy. If you are looking for a treat and prefer the smooth soft creamy variety, the best can be found at Payne’s. Known for their donuts, if you find yourself nearby in the afternoon; don’t shy away the locale offers unbeatable cones. Pile on sprinkles for a little crunch and enjoy your moment of paradise; these cones melt fast in the summer heat.

New Trend to Try: Beckett’s Gelato (Water Street)

Gelato, Italian for ice cream, is the creamier cousin of the traditional ice you are likely familiar. Made in small batches with less air churned into the mixture, the taste of gelato is rich. The flavors are more striking in each spoonful, so a small cup will do you. Plus embrace the fun of feeling fancy holding your tiny little spoon.

Best for the Comforts of Home: Ben & Jerry’s (224 Water Street)

As the only chain on Block Island, Ben & Jerry’s is worthy exception. The company goes beyond the delicious ice cream they produce to contribute to a better world. Their products are sourced locally to production, follow green standards and make sure all workers receive fair benefits. In terms of why you should try their scoops, the taste options are the same you can find at home or in the grocery store, so you can have a nicely scooped cone of your favorite familiar flavor all while taking in a Block Island sunset making the whole experience rounded.

Best Hidden Spot: The Scoop Shack at The Harbor Inn (Water Street)

Tucked behind the corner of the Harbor Inn, The Scoop Shack has 20 homemade flavors for you to come discover. This spot is sometimes forgotten in the fast pace hustle and bustle of Water Street, but if you are lucky enough to find it you will be sure to want mark your map to return. With plenty of seating, a gift shop and great views, the shop offers the best views of Old Harbor.

Last Stop Shop: Old Harborview Takeout (Water Street)

As you run to catch the last ferry of the day, Old Harbor Take is the finial chance you have to grab your taste bud’s delights. The window offers a number of flavor brusts to soft serve flavors, as well as Del’s Frozen Lemonade if you’ve already maximized your dairy intake.

Dough Not Panic: Panye’s Killer Donuts

Funny story, and lesson learned. Don’t lock the key to your moped IN youmoped. It leads to high stress and lots of favor asking. Yes, yesterday afternoon I had a slight bonehead moment. I was distracted with my busy afternoon; a surprise visit from my favorite island dogs and sister Kerry followed by a great interview with island artist Ben Woleberg. With my mind tired and elsewhere, I made my big mistake.

In the moment of realizing what I had done, I was on the brink of pancic, but the island walked me back from the cliff. Everything was going to be alright, these things happen. Chill.

And it was, I was able to pry the seat open this morning (with the assistance of my one of my Spring House fellows). On my cloud 9, I was ignited with the sense to share my utter joy. I used the chance to accomplish a Bucket List item, Panye’s Donut surprise.

Panye’s Killer Donuts is located in New Harbor and is an island favorite. The shop serves traditional style donuts in three flavors; plain, sugar and cinnamon. They are served up hot and made just minutes before you are licking your fingers of the sugar post-donut. At $1 per piece the donuts can not be beat. They are extremely popular so there may be a line, but patience is rewarded.

My pleasure doubled with both the taste of these killers, and the joy of giving them to my co-workers.

My roommate Hope received hers while still in bed, but she deserves it as she deals with my early bedtimes and crack of dawn wake ups.

James needed a little spike in the blood sugar to provide supieor front desk service.

It was a great Friday at the Spring House with a storm rolling in at sunset for some beautiful skies. Keep Calm and find a spot to watch the sky play. The Spring House is featured in an article by the Wall Street Journal, check it out. I am expecting a few extra inquires tomorrow due to the publicity!

Have you had Panye’s Donuts before? What’s your favorite type of donut? Stories of lost keys to make me feel a little less like an idiot for this one?

Chopping Block: The National Tap & Grill

I hope everyone had a great fourth and got their American on. The island was a hopping place yesterday. There was large amount of day-trippers, but also everyone on the island was just very active. The beaches were not packed, but the downtown area was a zoo. The island is a great place to spend the holiday, but a word of advice, plan ahead. Hotels book up early and taking the ferry on the 4^th packed in like a sardine amongst a bunch of people who may not be entirely sober on the 8pm ferry home is no picnic.

So if you would like to spend the holiday on the island, book early, know what you would like to do on the day itself and reserve what you can (restaurants, bikes, etc). Know that you are not the only person who wants an ice cream cone on the 4^th and embrace the lines, inflated prices and overworked employees.

To celebrate myself, I headed to most patriotic place on the island, The National Hotel. They have a large outdoor patio that serves breakfast, lunch and dinner. We were able to get a great table overlooking the harbor without a wait.

The Food: The dinner was ho-hum. Nothing that wowed me. My friend’s lobster roll was what the restaurant boast about, and he has already decided on ordering it with double lobster by 10am. I was underwhelmed at the amount of lobster it actually came with. And for the whole ten bucks they charge for the upgrade, I say skip the super size and go for their fish and chips. 6/10

The Vibe: This is where The National thrives. The patio for dinner was very nice with great seating, service and atmosphere. It is a little loud between the road traffic, the bar and the music being played, but if that doesn’t bother you, it’s golden.

The evening was completely enhanced by the post dinner experience the National provided. Wander around back of the hotel and find their fire pits. Surrounded by Adirondack chairs, the spot provides an awesome venue for relaxing. With the shortened menu of the restaurant available, fireside service of drinks, food and dessert make this a hidden wonder.

We were so lucky to even time it perfectly with the fireworks being launched on Crescent beach. I don’t think it gets better than watching fireworks, while roasting a s’more and listening to Bruce Springsteen being played by the live band. For that, I must say thank you to The National for their service.

Stop by their fireside for a great night any night. Ordering the s’mores tray leaves you with enough supplies for the entire Girl Scout troop, so be prepared to make some friends. 9/10

Chopping Block: Calaveras

It’s time for my first faceoff. I was assigned to profile new Mexican spot Calaveras for the Block Island Times this week. I’m a big fan of Mexican food, so I was eager to check the place out. I recently profiled Mex on the Deck: Las Gataotos and in a head to head comparison, if you are craving the southern neighbor cuisine, the top taco of the island goes to Calaveras. It rates ahead due to its intimate appeal, catering to the customer menu and attention to freshness. And big PLUS for BYOB and fried ice cream for dessert (this place is so great they even have clever puns).

“I hate tacos” said no Juan ever.

Owner Julio Mendoza was a pleasure to talk to and I wish him a summer of long lines and no sombreros. A few months ago he wasn’t even thinking about opening a restaurant, but when life lends opportunities make he makes guacamole! 9/10

Here read my article for the paper because wait for its publication might mean this unknown gem will be secret no longer.

Authenticity Island

Located at 30 Water Street, next to the Block Island Post Office, Calaveras brings genuine Mexican food to the island. Taking out the space once held by Terrapin Taco its first season of business, Calaveras has taken off with a pure ambition. Serving up take-out or sit down meals to customers the restaurant caters to the exact desires of its patrons with a build your own type menu that is supported with owner Julio Mendoza’s specialty plates. In getting the chance to sit down with Mendoza the commitment to his business is seen and the true ecstasy of the spot is radiated.

Mendoza is originally from Mexico City, and lived in Connecticut and New York previously before his island living. He came to the Block Island 5 years ago to do landscaping work. In the midst of his summer work, Mendoza met his wife, IIiana. Like the island does to many, it called them back the following year and the couple has lived on the island since. This April when the space became available, Julio took the opportunity to pursue the chance to provide his home’s flavors to the island.

“I want to remain authentic, but not stereotypical” says Julio in describing the environment and food he wants to provide in his establishment. Julio does just this with a combination of colors, murals and flags that adorn the space. It provokes association with Mexican traditions instead of the skewed American perception of piñatas and sombreros that can often over shadow. The design of the welcoming interior and view-encompassing exterior was the work of Julio and his wife.

Named Calaveras, meaning “sugar skulls”, for Julio’s favorite holiday, the Day of the Dead, the ties toMexico are important to not only the production of the food at Calaveras, but also the origins of the menu’s inspiration. In addition to the build your own section of the menu, specialty dishes are also available. Including the popular, Tostada de Tinga, a flat corn shell topped with beans, lettuces, pulled chicken, sour cream and Fresco Cheese, a recipe passed down from Mendoza’s mother.

Of the variety of options to try, all are made with fresh ingredients. In speaking about how he does his foods preparations Mendoza remarks, “I only ask the tomato to taste like a really great tomato, nothing else.”

With all menu items being prepared from scratch, this simplistic approach creates flavorful authentic food. Everyday the small team at Calaveras crafts foods made to order on a small scale but with serious results. In addition to its main order plates, the kitchen also makes sides of hot from the oven tortilla chips with freshly diced salsa and guacamole. To wash down your delicious dinings there are daily “Augas Frecas” that rotate including Horchata and tangy teas. Don’t forget to leave room for dessert with delectable dishes of fried ice cream and Cheesecake chimichangas.

On Saturdays and Sundays, they are open for breakfast serving up egg plates and breakfast burritos. Grab and go or sit back and enjoy your with Calaveras’ homemade coffee (which is also served daily).

Diners can have exactly the experience they desire at Calaveras. BYOB allows customers to bring accompanying beverages. The menu is made to order with the kitchen happy to prepare orders under exact specifications. Service can be tableside or at the counter. Indoor and outdoor seating adds to the list of the far from stressful choices for visitors to make.

Julio Medoza looks to bring his once home to his new with his new restaurant. Stop by to see what is quickly becoming an island favorite. The Calaveras accepts credit cards and is open from 11am until 5pm Mondays, 11am to 9pm on Tuesdays-Thursdays, 11am-10pm Fridays, 8am-10pm Saturdays, and 8am-9pm Sundays. Check out the Calaveras Facebook page for daily specials and new menu additions!

Chopping Block: Persephone’s

Last week I had the pleasure of interviewing Persephone’s Café owner, Persephone Brown. The café itself is adorable with the small cozy feel I prefer my cafes to have. The menu is small, but does the trick for breakfasts, snacks or lunches. Just know that what you give up in menu choices you gain in over all quality. Persephone is a blogger herself, which automatically gives her cool points. She pours craftsmanship in products and it shows. I can speak from experience; her baked good are delicious (and she knows it, with the brownie’s name being “The Most Amazing Brownie”). The café scores a 9/10 for authenticity and attention to detail.

Enjoy getting to know her a little bit more, and also check out her blog, and Instagram. My story (below) on the café will print in the Block Island Times this week.

New Kid on The Block

When you stroll down Dodge Street this summer, you come across something new. Persephone’s is now open for business occupying the space previously held by Juice n’ Java. Owner Persephone Brown sat down to answer a few questions about her background and the café.

What brought you to Block Island?

I came here at 19, as a summer employee and have moved away, come back and now have been a year round resident for 9 years. My first job was Aldo’s, I worked at The Atlantic and then worked at Eli’s for 8 years. And I baked for Juice n’ Java and got involved with the owners.

How did you get into starting your own cooking and baking?

Well when I baked for Juice n’ Java, I got into making food for other people and started making the things similar to what I have here; baked goods, packaged salads. Then I went to school for nutrition, and that’s when I started making more whole foods, and gluten free baked goods and using alternative ingredients. I have been a health coach on the island and online for the past 7 years, guiding cleanses and coaching people on eating healthy. I have gone online to expand, a lot of people on the island still do them [the cleanses], but a lot are from all over.

How do you bring you background in nutrition into the foods sold at the café?

When I was guiding the cleanses [before], I started cooking for the cleanse groups and making food they could pick up on the island. Then 3 years ago I started cooking for the Farmer’s Market. That’s where I started making packaged salads and gluten free baked goods on a regular basis.

Is there a certain mantra you follow with your combination of nutrition and the food that you produce?

My goal has been to not just make healthy food, but to make bright flavors and colors. I have a hashtag that I use online which is #iloveprettyfood. I try to make food that not only tastes good, but is also very ascetically pleasing by using a lot of different color, and letting that be my guide in how I make food.

When it came to opening the café, were there any difficulties in your opening?

Having been given permission to carry on the name Juice n’ Java, it was a difficult decision to make to change the name. Having already the business through the Farmer’s Market, ultimately I felt I wanted to honor both businesses, and the original owner of Juice n’ Java Michael Shields.

How did you come to acquire the space?

When the property was left open, the building owner Carolyn encouraged me to take it. I had a 5 month old at the time and said no originally. But she persisted and supported me. The publics support of my existing business helped push me towards the decision to open the café just this March.

Is there a certain style or vibe you are aiming for within the café?

Relaxed, but happy environment is the way I would like customers to think of the space. I want it to be welcoming, a place to sit, a gathering place for the community. That’s why I have real plates and silverware. That’s one thing Juice n’ Java was that I want to maintain, a place where people come to meet and talk.

Are there any food trends you see on the island?

I think that with the island’s popularity growing and with more people staying on the island for the entire season (or longer stays), people want healthy food. The shift to whole foods is in part demand for real food that one can eat day after day.

What are the most popular food items thus far?

For breakfast, we offer a daily frittata, which comes with dressed arugula and sourdough toast. Our gluten free brownies, and Lemon Ricotta Blueberry Muffins are very popular. And the freshly made Kale Salad with strawberries, red onion, toasted almonds and honey balsamic is a trendy choice for lunch. Soon I’ll be adding egg sandwiches and different types of salads to the menu.

Persephone’s Kitchen is located at 235 Dodge Street (the former home to Juice n’ Java). It accepts major credit cards, and offers Wi-Fi. The café is open daily from 7am-2pm.

The Chopping Block: Spring House Hotel

I will attempt to remain as unbiased as possible as I review my dining at the Spring House tonight (It’s not like I work there or something). I had not eaten anything from the hotel’s restaurant since I’ve been here.  I kept putting it off thinking there would be a special reason to try it out soon enough. Tonight was just that, a fellow blogger is visiting the hotel to write a piece about the entire establishment and with a little aggressive action on my part, I found myself dining with Boston food blogger Fiona Coxe.

Fiona’s blog A Boston Food Diary covers the Boston food scene with attention to detail. Fiona got into the blogging game once her friends told her to find an outlet for her obsession with talking about good food. Spring House invited Fiona out to the island to review and post about the restaurant.

Over dinner Fiona filled me in on just where blogging can take you. We agreed that blogging helps to push ourselves to go new places, try new things, and meet fantastic people along the way. I think the best tip she gave me was to push my content, name and message in social media in order to gain attention. So loyal readers, get ready to see this name on whatever screens that IPhone can pull up.

Blogging aside, we came here to eat! Focusing on the dining, the meal and dining experience went above my already high expectations.

The Food: Fiona was able to order the Restaurant Week three-course meal, which included an appetizer of Balsamic Fried Calamari. I was a fan of what I tried, with the breading just right and artichokes accompanying. My entrée was the house’s special of Wing and Breast Chicken, stuffed with Brioche cheese, spinach, and mushrooms, served over caramelized cauliflower. The chicken was perfectly flavorful with spices, and the cauliflower tasting of sweetness. Dessert was definitely happening and the carrot cake’s frosting takes the fame from there. The food was presented beautifully and I understand the hype I have been hearing about the food that comes out of the Spring House Kitchen. 7/10

The Vibe: We choose to sit out on the Patio because one can not turn down the opportunity to dine with the view that Spring House has. But the Bistro inside is also a fine choice with dark interiors that make it cozy, and feel luxurious. Outside with the lawn, the view and the patio, the atmosphere is very Block Island (if that can be used as an adjective). The restaurant is fancier than others, but not uppity in anyway. Servers are happy to fulfill any requests and everyone in the restaurant is subject to the spell of the beauty, making it very happy place. 9/10

The Chop: If you are looking for a nice restaurant on Block Island, the Spring House is a very good option. The menu encompasses all preferences from expansive wine menus to fresh farm to table fare and swam today seafood. The package of place and palate pleasing cuisine puts Spring House at the top of my list thus far. 9/10