julianne
Senior Insider
To maintain and even surpass a high standard CONSISTENTLY is a rare phenomenon in the restaurant business. For Kara and Bob Brooks, it has been the hallmark of Still River Cafe since it opened. When the NY Times gave the restaurant an "Extraordinary" rating, one might have thought they could rest on their laurels. Not so.
It is worth a trip from near or far, or a detour. We were fortunate to once again find ourselves enveloped in the seductive charms of the Still River last weekend. The restaurant was full, with the happy buzz of people-enjoyment. The ambiance is what a restaurant is supposed to have surround you---comfortable seating, soft lights, flowers in bud tubes on the walls and in small vases on the tables, beautiful glassware and china, wait staff in matching black outfits---everything in harmony but nothing to detract from the main event: the pleasure of dining.
I can't channel Amy and give you photographs---you'll just have to go there to sample, for yourselves, the taste and the presentation of the food. Everything is fresh and prepared perfectly and, can one say it?, with obvious love. Following Slow-Roast Beets and succulent Pea Soup, the Georges Bank Scallops and Farm raised Chicken (both done three ways) were memorable. A few Amuse Bouche preparations filled the space between courses---savory tastes and mini-bites that left one wanting more. Desserts must bring the entire arrangement to a rousing conclusion----and they did not disappoint--miniature cheesecakes and blueberry/strawberry delights were our choices. Mmmm---heavenly. If they ever find the time to do another book, Kara and Bob can fill it with their recipes and it would be an overnight sensation.
I know that many of you on the Forum have already enjoyed the Still River Cafe. Know that it is still worthy of accolades. I marvel at what Kara and Bob have wrought in following their dream deep in the northeastern woods of Connecticut!
It is worth a trip from near or far, or a detour. We were fortunate to once again find ourselves enveloped in the seductive charms of the Still River last weekend. The restaurant was full, with the happy buzz of people-enjoyment. The ambiance is what a restaurant is supposed to have surround you---comfortable seating, soft lights, flowers in bud tubes on the walls and in small vases on the tables, beautiful glassware and china, wait staff in matching black outfits---everything in harmony but nothing to detract from the main event: the pleasure of dining.
I can't channel Amy and give you photographs---you'll just have to go there to sample, for yourselves, the taste and the presentation of the food. Everything is fresh and prepared perfectly and, can one say it?, with obvious love. Following Slow-Roast Beets and succulent Pea Soup, the Georges Bank Scallops and Farm raised Chicken (both done three ways) were memorable. A few Amuse Bouche preparations filled the space between courses---savory tastes and mini-bites that left one wanting more. Desserts must bring the entire arrangement to a rousing conclusion----and they did not disappoint--miniature cheesecakes and blueberry/strawberry delights were our choices. Mmmm---heavenly. If they ever find the time to do another book, Kara and Bob can fill it with their recipes and it would be an overnight sensation.
I know that many of you on the Forum have already enjoyed the Still River Cafe. Know that it is still worthy of accolades. I marvel at what Kara and Bob have wrought in following their dream deep in the northeastern woods of Connecticut!
