![]() (My policy was that eggs should stay in cakes and cookies, where they belong.) That’s when I learned I do like them-as long as the yolks are well-blended and well-done, the opposite of how most of the world’s egg-eaters prefer them. I tend to order like Meg Ryan’s character in When Harry Met Sally, full of substitutions and special requests, and I thought I didn’t like eggs until graduating from college. They notice my Beavis & Butthead Doc Martens, and help me out when I’m running late for work and in need an extremely quick and delicious sandwich. ![]() But I look forward to saying hello to Jan and Andrea. I often want to be left alone to read and write with coffee at a well-lit table. I’ll admit: I’m not the most gregarious customer. She wants customers to feel like they are family, too. Slimák is the Slovak word for snail, and also the last name of Andrea’s grandfather, who watches over the café from a framed photograph on the wall. “We are very personal with the customers, and become a big family and friends. “We want to bring the neighborhood together,” she told me. Now they have their own place (in addition to staying on with Newsbar), in a neighborhood Andrea describes as “like a vacation” compared to that one near Union Square. Before opening Slimák, they were part-owners of Newsbar on University Place in Manhattan. Andrea is also the café’s executive chef. I went in on opening day and met the friendly couple from Slovakia who run the place, Jan and Andrea Balascak. For months, I peered in the windows and thought of the Tom Waits song “ What’s He Building?” Then in June, the sign went up: Slimák, with an image of a snail design on a cup of coffee.Įvery new detail thrilled me: wooden tables that evoke a European bistro, bright red bar stools, a pressed-tin ceiling - and then, one morning, the smell of coffee. Whenever I see construction in my neighborhood of Sunset Park, my first thought is, I hope it’s a bookstore/café. When it’s close enough that I can still pick up my wireless network, that amplifies my hope that it will be something great. But the overall vibe will be more restaurant than bar.Don’t miss the Chicken Apple Sausage Hash. "We are fans of letting the people drink," says Wall. ![]() The menu is still in development, but they expect to offer a couple of pizzas and pastas, lots of vegetable dishes, cured meats and veal parmigiana.Īs at Bar Liberty, there will be a bar area, and booze will still be a focus. We want to step away from that while still delivering something familiar." "Most Italian places serve the same 20 dishes. "The food and beverage will be rooted in tradition but we'll definitely put our own spin on them," says the North Carolina-born chef, who also co-owns Rockwell & Sons in Collingwood. "We aren't trying to open up a kitschy Italian place – Lygon Street has enough of those," says Wall, who has made several research trips to the United States in preparation. The team from Fitzroy's Bar Liberty has taken over Carlton dive bar The Beaufort and they're giving it an Italo-American accent.Ĭapitano will open at 421 Rathdowne Street in early August with Banjo Harris Plane, Michael Bascetta, Manu Potoi and Casey Wall pooling their collective experience, which includes Attica, Cutler & Co. ![]() It's time to strip back the black paint and roll out the red gingham.
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