First off, and second, and third, we all thank you so much for your overwhelming response to our re-opening. We’re glad to be back!

This week will mark the return of Friday half-price bottles of wine. We want to encourage you to explore deeper into our wine list; there’s some really nice stuff in there.

And then, on to a “testy” subject, Prime Rib Night. We realize that for many people, a night out at a restaurant means eating prime rib. And who can blame them, done right there’s just not much better beef on a plate. And for 12 years, we did our part every Thursday to bring happiness to those who love this cut. Then, about halfway through last season, Good Eats stopped offering a slice of freshly roasted prime rib with au jus and/or horseradish sauce on Thursday nights. You could still get prime rib on the menu in one of three forms, blackened, lightly blackened, or with no added spice, but no fresh slice. This is starting to get a little windy so I won’t go into the business reasons that led to this decision, lets just say I had no interest in reversing that decision. But hey, it’s a new season, everybody’s happy, LETS MAKE A DEAL!

Starting this Thursday, Prime Rib Night begins again at Good Eats Cafe. We’ll even take 2 bucks off the menu price. (for the fresh slice, not the blackened. sorry, don’t want black lung, ha) We will have real au jus available on Thursdays again. BUT, a deal that’s worth making makes both parties happy, and to ensure our happiness, we will only commit to this deal a month at a time. So if this is something you want, it’s up to you to keep it going. If we get a couple of Thursday night clunkers in a row we’ll mention it here just so you’re aware that the deal might be ending, cause good beef is expensive these days, and unfortunately, there just isn’t much we can do with the left-overs.

The soup this week will be

Cream of Curried Asparagus with Feta and Cilantro.

A definite special will be

Salmon Oscar

and if they are available, we will feature both

Flounder topped with Buttered Backfin Crabmeat

and, cross your fingers,

Soft Shell Crabs.

Also, CrabPot Stickers are back on the menu.

Thanks again for your enthusiastic response to our re-opening, and

We hope to see you.

Well we did it, the little restaurant on the corner of Rts 202 and 203 in Kinsale, VA is ready to start turning out your favorite goodeats, starting tonight at 5:00.

Before the weather turns completely to summer we wanted one more taste of the

Mo’ Bettah Kale Greens Pot Liquor Soup,

so we called Dana over at Garner Produce and yes, they have just started harvesting their spring kale crop; these greens are beautiful. In fact, all their greens are so beautiful that we are featuring their mesclun mix on our opening menu as a “Local Greens Salad”, tossing them with Lemon Vinaigrette.

The other day I had this idea of making a crab relish using a Vietnamese salad dressing as the base, and it turned out to be a good idea. But when I offered a taste to Adriane, it was with the acknowledgement that it didn’t compare to one of our specials this week,

Flounder topped with Buttered Backfin Crabmeat.

The other special this week is an all-time spring favorite

Salmon Oscar.

We have sourced a farmed salmon from the Faroe Islands which are located in the North Atlantic between Norway and Iceland. Go look it up on the internet, these are not only hardy folks but smart as well. Their local laws dictate how salmon may be raised, and it’s how farmed salmon should be done. By the way, if you’re new to the spring season at Good Eats, Salmon Oscar is marinated and broiled, then topped with roast asparagus, crabmeat, and our “Oscar” sauce.

Ha, it took a while, but we are back and

We hope to see you.

Good Eats did just fine with the storm itself and the power came back on late last night. But upon arrival today to begin opening, we found 2 breaks in the water lines that connect the well to the restaurant. These lines are buried 24 inches under the back parking lot and the breaks are 25 feet apart. The plumber is coming tomorrow afternoon with equipment to get at the pipes, but who knows what they will find and if the repairs will be completed tomorrow. With this in mind I dare not order food and that means acknowledging now that Good Eats Cafe will not be opening this week-end.

Nor next week, because it has been long established that Good Eats closes for a week at Labor Day. Vacation plans (not mine, sigh) have been set for months and despite the closings for Irene, there’s no going back.

Thank you again for your support, we wish you a wonderful Labor Day week-end and

We hope to see you Thursday, Sept 15 when we re-open.

Hi,

Well, we have not only swung into the summer produce season, we are also in the summer people season. Thanks to all of you who joined us last week-end.

Tonight is Date Night. Alright, alright, alright, we will again feature the risotto with soft shell crab, so many requests. And yes, the tomato-mozzarella salad is also on the menu. See you there.

Starting Friday and continuing for the rest of the week will be

Corn & Crab Chowder

Grilled Pork Loin with Cuban BBQ Sauce.

We are featuring a new wine this week, La Cana Albarino from Spain. The 2010 vintage has just arrived in America and is it ever good. It starts with a hint of sweet and finishes like a sauvignon blanc, which means excellent with our Chesapeake seafood. Even better, we will make it available for Friday half-price bottles of wine.

Thanks again for your incredible support and

We hope to see you.

Hi,

Happy 4th of July week-end. With the holiday in mind, we will “seat” until 8:00 this Sunday night.

Tonight is Date Night, which is your first chance to see that the produce summer season has finally caught up with the human summer season; fresh local tomatoes will be paired with fresh mozzarella and a basil vinaigrette. Entrees include Risotto with Soft Shell Crab, Grilled Pork with Cuban Sauce (the sauce from the “Panatellas” for you devotees), Chicken and Shrimp Scampi and also the Corkscrew Noodles with Salmon in Thai Green Tomato Sauce. The soup tonight will be that lovely Summer Squash and Pasta soup we developed last week.

Starting Friday and through the rest of the week we will have

Corn and Crab Chowder.

Specials will be

Flounder topped with Buttered Backfin Crabmeat

&

Soft Shell Crabs with Lime Butter Sauce.

Friday features half-priced bottles of wine from our excellent lists, Saturday we seat from 5:00pm – 8:30pm, and Sunday brings a brunch from 10am until 2pm, and then at 5pm we will re-open for dinner.

Have a wonderful holiday and

We hope to see you.