Not much to chat about this week so we’ll just go right into our soup and specials. As asparagus season comes to a close, we will perform a public service for those of you who were not able to make it in last month when we featured

Cream of Curried Roast Asparagus Soup,

last chance for a year. I think also last chance for

Salmon Oscar.

This spring season has made obtaining high quality soft shells and flounder a bit spotty, but when available we will also be serving

Flounder topped with Buttered Backfin Crabmeat

Soft Shell Crabs with Lime Butter Sauce.

Thursday is still Prime Rib Night, Friday features half-price bottles of wine and

We hope to see you.

Well three short weeks into the season and the two biggest hits are the local greens salad with lemon vinaigrette and discovering that the Paraiso Pinot Noir is half price on Fridays. Or ha, is it that there’s this old man working in the kitchen every night? You decide. Anyways we’re moving on to week 4.

Mothers Day is Sunday. We’ll honor all week with

Corn and Crab Chowder

Soft-shell Crabs (if available)

Thursday is Prime Rib Night, Friday features half-price bottles of wine, Saturday is a perfect night to duck under the Mothers Day brunch madness, and Sunday we open at 5:00pm for dinner.

Thank you again for your strong support and

We hope to see you.

Well as you might have noticed, we started out the season sending the “This week at Good Eats” on Tuesdays instead of Thursdays as always before. But in keeping with our common-sensible and healthy policy of seasonal soups and specials, looking ahead at the weather had us puzzled; mid to high 80’s have a tough time jibing with the cool spring crops that are actually available to us at present. The specials’ no problem, love the

Salmon Oscar

&

Flounder topped with Buttered Backfin Crabmeat

&

Soft shell Crabs with Lime Butter Sauce.

But what soup? Too hot for the cool spring soups. Not hot enough for a chilled soup. Did curried asparagus.

Hmmm, hmmm, and Monday turned into Tuesday, and then Tuesday was running out, and still hmmm, a portrait of chef angst. And then late last night, paging through this beautiful English book of soups (put together by Debra Mayhew for you souper cookers) looking for inspiration, a page that had been tucked into the book was in the way, and in glancing to see why it was there, discovered a forwarded email recipe from friends to friends to me. So this week, we can thank Julie and Tom and Patricia for bringing us

Callaloo

a Caribbean soup featuring greens and asparagus, herbs, coconut milk and crabmeat, methinks perfect for this week.

Thursday is Prime Rib Night (want you ribbers to know we’re doing our part, 9 spots this week on the local radio announcing Prime Rib Night during the month of May), and Friday features half-price bottles of wine off our very good list.

Thank you always for your support and

We hope to see you.

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.