Wednesday, April 26, 2006

Upscale downtown

Posted By on Wed, Apr 26, 2006 at 12:00 AM

The Woodward is a bit schizophrenic, occupying a niche between upscale and informal — no tablecloths but rather formally attired waitstaff, elegant furnishings but the dozen entrées average about $16. Only the splendid 12-ounce New York strip steak, gently dotted with pepper, cracks the $20 barrier. More unusual is the imaginative, vertically presented braised pork shank, flying a sprig of basil, surrounded by wonderful tangy and sweet red cabbage. The roasted Amish chicken is simply prepared and deftly seasoned, falling away from the bone. Other straightforward entrees include barbecued catfish, Southwestern chicken tenderloins, herb-roasted turkey breast, and Atlantic salmon. Also available at dinner, sandwiches range from muffuletta to tavern-battered salmon and, of course, the square-shaped Kern Clock burger.

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Wednesday, April 5, 2006

Yams, hams & jams

Posted By on Wed, Apr 5, 2006 at 12:00 AM

It’s not common to find a bar where everyone seems to know each other and yet newcomers don’t feel excluded. Dozens of regulars turn up Wednesdays and Thursdays for the open mic jazz jam sessions. Bert's serves the music fans bargain-price soul food from rows of steam tables: meat and two sides for nine bucks, or up to $25 for a whole slab of ribs. In keeping with Bert’s bare-bones, working-class atmosphere, their food is more down-home than much of the soul food you find in restaurants, which has often been upgraded from its humble origins.

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