in Sequim, WA, is one of the best.
We were out in The Big White Truck one day heading for—well, I don’t remember where we were heading, and it really doesn’t matter—when Chuck suddenly asks, “Would you be able to put together a list of the ten best restaurants we have eaten at during the past five-plus years? Oh, and they have to be outside of Louisiana.” This latter was important because we could make a list of ten and then have overflow from that state alone.
As we began to talk, it soon became apparent that what we were listing were specific menu items that we liked (e.g., the Asian Shrimp at Asian Noodle Bar in Albuquerque), but couldn’t remember much of the menu beyond those. Sure, there were a few exceptions. The one that immediately comes to mind is Andreoli Italian Grocer in Scottsdale, AZ, where everything we have eaten could be considered a favorite.
And in the Oak Table Café we have found another.
“The Oak Table started out as a run-down little homestead…and over the years morphed into its present Thomas Kincade cottage. The lobby feels like you walked right into the Nagler family home. I have the ‘collecting disease,’ so I especially love the vintage plate collection on the walls and the shadow boxes filled with militaria—a tribute to the Nagler family service to our country (you'll find them hung just outside the restroom area).
I would describe the décor more as Victoriana meets craftsman’s cottage and not something from Thomas Kincade. But that’s just me.
With the Eggs Benedict came a large portion of the café’s Homemade American-Style Potatoes. While I am not a big fan of home fries these were superior to most and were nicely browned with lots of crunchy edges.
After numerous changes of mind, Chuck finally decided on the Fresh Potato Pancakes made with grated potatoes, cream, and a blend of nutmeg and other seasonings and served with applesauce and sour cream. I don’t know if you can see, without clicking on the photo to enlarge it, all of the airy little holes on the surface of the pancakes.
Chuck wanted something to go with the potato pancakes and asked our server for some advice. The suggestion was a side of eggs with bacon. “We’re famous for our bacon” our server said.
Truer words may never have been spoken.
This was outrageously great bacon—not quite thick-cut, but thicker than your usual restaurant bacon. It was crisp, salty, and smoky. Just what bacon should be. Chuck described it by saying “one bite is like eating a whole slice of other bacon.” We learned that is comes from Wilson Meats in Seattle and—drat—is only available to restaurants.
This was a great breakfast. A real 5.0 Addie breakfast.
To review the role of Adler, Kitty Humbug, and the Addie rating system, read the November 14, 2011 blog.