Artfully decorated upscale take-out with a varied menu of salads, soups, sandwiches, calzones, quiches, pasta and sweets. Anise is a repeating theme, as in the Shrimp Rockefeller quiche and the duck salad with orange ouzo vinaigrette. Breads are from Avalon Bakery. Call ahead twenty minutes for a hot calzone, i.e. veal and peppers. Food this good cries out to be eaten on the charming premises, rather than carried home in a box.
This article appears in Jun 24-30, 1998.
