If you're yearning for something light and fresh, Eat Cetera should be explored. Attention to detail, innovation, simple, elegant, clean. The key word to this non-touristy eatery is FRESH. Everything here is carefully crafted, from the sandwiches to the salads and dressings to the desserts. We started with toast points from the kitchen, served with two spreads of either tomato basil or bleu cheese, both yummy with the tomato being the preferred. I had a taster of Thai coconut squash bisque that was yummy. Their artisinal menu beckons to my foody spirit.
My $8 panini of fresh thin asparagus with Portobello mushrooms had a delightful Cambozola dressing. A what, you say? This taste treat seems to be trending, a combination of Camembert and Gorgonzola cheeses which made the simple asparagus panini into something special, would make any sandwich sparkle actually. Cambozola, give me a vat to dive into for my tastebuds' delight. I'm in love. You can add ham to this asparagus panini for a couple bucks more. I washed my meal down with refreshing prickly pear tea. Really, where else can you drink prickly pear tea? And next time I'll try the soda of rhubarb, a rare treat in the rhubarb-deprived South. My motto: If it's rhubarb, it's going to be good.
My normally conservative father, who doesn't veer far from white bread and beef into adventurous fried chicken, ordered the Thai beef sandwich on brown bread with slivers of radish and carrots slathered with a cilantro-sriracha-cucumber mayo etc. sauce [I think this is where the Eat Cetera comes in] and declared it was really good, leaving not a crumb on his plate. My other dining companion had the sandwich of thinly sliced roast beef piled high on good brown bread, almost tempting to this non-cow eater. The plates come with a choice between a tender arugula salad and store-bought kettle potato chips = no contest! Now if the chips were hand-made... His only disappointment was that his arugula salad did not have French dressing available. Our waiting person told us that all their dressings are homemade, but alas French was not among them that day. It spurred a short discussion of the differences among Red French/Orange French/Russian/Catalina dressings which are oddly not on Southern menus.
It was a satisfying meal, not too bulky, but as this repast was just a quick lunch, we skipped the tempting desserts. Aaah, next time. We left feeling spoiled, both from the chef and the attentive wait person. read more