Hi Jim,

 JW> Get there by 5 and that's there specialty? That's insane. And so is
 JW> not taking reservations, especially for large groups.

 RH> It's a small place, started as more of a breakfast and sandwich
 RH> cafe/bakery off of a convenience store and gas station.

 JW> OK, that's a bit of a different setup than I had envisioned.

It's not a fancy restaurant by any means. A few years ago they took over
the restaurant that was beside them and knocked out the adjoining wall.
They still don't have a lot of seating, but a bit more, which helps on
prime rib nights.

 JW>  RH  They sold out fast on prime rib (at $9.95)

 JW> I can imagine!

It's up to $15.95 now, still a good price but still hard to get some
nights. Sides included are a baked potato (They used to offer mashed as
an option but I think they dropped that.) and a mix of haricort
verts/baby carrots. One meal is easily splittable for 2 people but we
usually take some home for another day. There's also a bakery associated
with the place--some good desserts/doughnuts, etc there also.

 JW> A different style of beef dish ...

 JW>      Title: Beef Suqaar
 JW> Categories: African, Beef
 JW>   Servings: 4

 JW>       1 sm onion, sliced in half moons
 JW>       3    cloves garlic, crushed
 JW>       1    green bell pepper, chopped
 JW>            vegetable oil
 JW>   1 1/2 lb cubed beef
 JW>       1 c  beef broth, more as needed
 JW>       3    carrots, peeled and sliced
 JW>       2    yellow potatoes, cubed
 JW>            chili pepper, for heat
 JW>            (optional)
 JW>            handful cilantro, chopped or
 JW>            torn

 JW> Suqaar (pronounced sooh-car) is one of Somalia's most beloved dishes
 JW> and can be made with any meat, from lamb, to chicken, to beef.
 JW> Generally the meat is cut into very small pieces, about 1/2? cube or
 JW> smaller. The meal is then rounded out with an assortment of veggies
 JW> û usually carrots, bell pepper, onion, and sometimes potato.

It does look good and easy but I'd have to leave the cilantro out of it.
Maybe a scattering of parsley instead.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

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