The Silver Skillet, a Southern restaurant, has received a steady stream of media attention, most recently on Tuesday's "Diners, Drive-ins and Dives." I missed that episode but I made sure that I went back this morning for their biscuits and gravy. I cut back on coffee just so I could keep the rich taste of gravy in my mouth a little longer. But one aspect of their menu doesn't receive enough attention---their icebox lemon pie. It's cold and creamy with the right balance of sweet and sour. It's good for either breakfast or lunch. Pie is, after all, the All-American breakfast.
Trev, Jan, and Karem took me to a wonderful evening at West End Grill located, appropriately enough, in the West End. The restaurant still has its old tin ceiling festooned with stained glass chandeliers. I was too hungry to take a picture of our appetizers: crab cakes and bleu cheese tarts. The crab cakes had just a bit of heat to them, something you don't always find in a crab cake but which worked very well. The bleu cheese tarts lived up to their intriguing premise, rich and tangy. This is my caprese salad. The mozzarella, tomato, and basil were all outstanding. The balsamic vinegar had been very well aged, giving it a thick consistency. My main course was tuna, perfectly prepared to a medium well. The tuna left just enough room for a chocolate lava cake paired with decaf coffee. The cake was rich and moist. I kept scraping my plate to be sure I retrieved all of the chocolate.