“We always wanted to a do a cafe and bakery,” says Voight. “So we named it after our dog, who’s so sweet, like the restaurant.”
The sweet side of the business comes courtesy of Quan, who’s the pastry chef. Her sugary creations fill two glass cases and include such offerings as devil’s food cupcakes ($3), double chocolate cookies ($1.25) and raspberry lindsor tarts ($2). Baking up a storm is something she knows well, after working for seven years in bistros and tapas bars in California.
Voight has a similar resume, but on the savory, rather than sweet, side of the house. A Maine native, who grew up in Scarborough before moving to California, he’s in charge of breakfast and lunch. Both are served all day, and Voight says he hopes to infuse a little bit of California style into the casual cuisine.
On the breakfast side of the menu, the California sun shines through in dishes such as huevos rancheros ($10) and the breakfast burrito ($10), both made with chorizo sausage. On the lunch side, this means an emphasis (at least for summer) on fresh, creative salads, including the white corn salad ($9) and the tortilla salad ($11). The lunch menu also serves up tuna melts ($8) and BLTs ($7).
Other notables from the breakfast menu include vanilla scented challah french toast ($9), classic eggs Benedict ($9) and create-your-own omelets, scrambles and frittatas ($10). The cafe offers locally-made Spelt Right bagels ($3 with cream cheese) and locally-roasted Freaky Bean Coffee. Morning essentials, like homefries, pancakes, granola and breakfast sandwiches, are all represented on the menu.
While many chefs loathe the breakfast shift (with it’s early hours, fast pace and eggs that must be cooked to each diner’s particular tastes), Voight has a different view.
“Breakfast is my favorite meal of the day,” he says. “So I love to cook breakfast.”
The restaurant, located in the spot formerly occupied by Foley’s Bakery (and before that Quiznos and Victory Deli), offers table service, or you can order from the counter if you want something to-go. Delivery is available for addresses in downtown Portland. You can’t order beer or wine with your meal, but you can buy it to take with you.
In the near future, Quan and Voight plan to add a selection of ice creams and sorbets (made by Quan, of course) and dinners to-go. But right now they’re focusing on serving the needs of their new customers.
“We want people to feel comfortable that they can come in, sit down and relax,” Quan says. “But if they’re in a rush, we can accommodate them too.”
Sounds like a sweet business plan to me.
— Avery Yale Kamila