Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 2 · column 6 of 6 · from the scan, no model involved
salmon, asparagus, cucumber and avocado served with a creamy green goddess sauce.
Main course includes eight entrees — four seafood, one vegetarian, an Italian chicken dish, grilled loin lamb chops with fresh mint sauce, and grilled black angus rib eye steak with a red wine balsamic sauce.
Tb round off dinner, Four & Twenty Blackbirds offers a blackbird butter cake with a sweet cheese center or bourbon pana cotta.
The restaurant offers a Sunday brunch menu as well as the nightly menu from Wednesday through Saturday. National recognition
“The award that means the most to us is the Zagat Guide,” said Deluise.
The Zagat Guide is a food guide that goes nationwide, city-by-city and the award is based on customer’s questionnaires.
The restaurant has also been featured on the Food Network Show “Dining Around” and named one of Washingtonian Magazine’s “100 Very Best Restaurants,” giving them a three-star rating.
This past December, friends of Deluise and MorFs called them, excited that USA Today had listed their peach cobbler in the top 20 dishes in the United States.
“People came in all winter asking for peach cobbler,” Deluise said, “and we don’t make it unless we have fresh peaches available, which of course are not available in the winter.”
According to Deluise, the freshness of their food is most important to the duo, offering seasonal foods to their customers.
Right now, the dishes include fresh asparagus and fresh fruits. “It’s the freshness that gives food it’s intensity,” Deluise said.
They also use free-range chickens, organic beef and local produce as much as possible.
That national recognition has brought in some famous celebrities over the years, including Jackie Onasis, Brooke Shields, Clarence Thomas and Bob Ryan, just to name a few.
Deluise encourages customers to call ahead before just popping in, saying, “It’s always a good thing to call, reservations are not required, but suggested.”
The future
“We still love what we do,” Deluise smiled, “We enjoy our customers as people, so we make .a real honest effort in fine dining.”
Happy with the way things are, the couple wants to enjoy their restaurant, which is one of the few husband and wife teams around in the restaurant business, according to Deluise.
Another area that pleases the couple is how all of the local businesses promote one another. “Everybody promotes everybody,” the owner said, “We send people down the road and they send them here. It is great to see how a small business has an economic impact on a place.”
Jeanne Spath may be reached at jspath@timespapers.com
95.2%