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dynamic, with new specials always winking on the boards and with theme dinners (how about a Cajun night or a menu that replicates George Washington's inaugural dinner?) popping up now and again.
The restaurant's principals have plenty of experience in upscale cooking and baking to offer to their patrons, and the tastes on a first night at Tom Foolery confirm that the going will be more than just good. At mv table for an early taste of what these two culinary masters will offer was a plate of fresh-bake? crusty country white bread with orange-honey butter (umm good), and bowl of spicy punjab porridge featuring a medley of saute ed fruits and vegetables in a light curry sauce on basmati rice f not yet on the menu, hut umm-ummm good), and a fresh Fettuccini Alfredo with chicken breast that was arguably the best Fettuccini Alfredo that I have ever had. The dessert was a just-like-mymother-made (and she is a great baker) rich and nutty hummingbird cake from master baker Shipman that was a meal in itself.
I only wish that I had a bovineinspired GI tract so that I could fill up another three stomachs with the ample portions provided. Left to try is a few restaurant’s worth of entrees and appetizers including the buffalo
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