Skip to main content

Decatur: Cafe Alsace

Café Alsace is one of the mainstays of downtown Decatur. Its atmosphere is typically French: small, intimate, a little dark, unobtrusive and gracious service.

French meals start with a salad. I chose the fig and honey dressing---one of the recurring themes of the dishes. The dressing was classically French and not extremely figgy but quite good.

Given that this is Café Alsace, I had to try the Alsatian spaetzle. Alsace is near Germany and its food has some Germanic elements that are very well exemplified by this dish: heavier composition, German noodles, and a nice dose of pork. Translated into American terms, this is mac-and-cheese with insanely good ingredients. The spaetzle were enrobed in a rich cheese and cream sauce. Small rectangular pieces of pork studded the dish. Amazingly, the parsley sprinkled on top actually served the taste---given all that cream and cheese, even that small amount of greenery stands out in the mouth, and quite nicely I might add. This dish tasted wonderful and it satisfied my need for a savory dish (not to mention a savory breakfast tomorrow).

Cafe Alsace on Urbanspoon

Cafe Alsace

Comments

Popular posts from this blog

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.

Blue Ridge Parkway: Pisgah Inn

I've wanted to drive the Blue Ridge Parkway for a long time. I finally got my chance and started driving from the southern end. Just about dinner time, I ran into the Pisgah Inn near the high point of the Parkway. It's a lodge and restaurant. It promised to be just the dinner experience I had hoped for. Here is the view from my table: The restaurant is nice but casual, as one would expect in a national park. The servers were all extremely friendly and helpful. I tried the pork chop, which I thoroughly enjoyed. In addition to the cole slaw and squash, it came with a cauliflower and beef soup. For dessert, I splurged and had a piece of apple pie. The crust was very buttery and it capped off the pork perfectly. This meal was the perfect capstone to a day full of unexpected pleasures.