“We have our own herb
plants that we use to make
drinks,” Baker said, pointing to potted plants growing near the windowsill. He
reaches up to snip a leaf off
of one to put in a drink as he
crafts it, a little hint at the alchemy going on behind the
bar.
“We’re not only combining
flavors to create drinks,” he
continued, “we’re creating
ingredients of our own that
you can’t get anywhere else.”
for cooking. His mastery is apparent in dishes like his late April special, an Ahi tuna steak
with a bed of rice and asparagus — with just
a hint of spicy heat to the fish, though not
enough to set the house on fire — served
rare and hot.
Presented after entrees are desserts created,
displayed and served up as they’re made,
with Zoe’s Special Cake (or Zoe’s Velvet Cake,
depending on who you ask) as a highlight.
The multi-layer cake is compris