Back at the Blue Ribbon for our last meal before heading home. The place is packed. That’s a good sign of how good this place is. The manager and staff remembered us. Let me start with the soup. Key. It was hot when it arrived and stayed hot. Of course. It didn’t stay in the cup very long. The staff at this restaurant are well trained by management. They have a table cleared and prepped for the next group of customers. The table is spic and span. The salad course is fresh mixed lettuces, toms, carrots, onions and cucs with your choice of dressing. The key here is fresh. My london broil arrived just as I was finishing my salad. The london broil was melt in your mouth delicious. Brian’s eggplant parm was exactly as he likes it. There were five layers of eggplant with a sauce that was just piquant and tangy enough without being over bearing. The pasta was cooked perfectly for him. It had the perfect consistency without being al dente or the opposite. We skipped dessert this time.

Fantastic. We had the broiled haddock. Starting with a delicious beef barley soup. Followed by a nice house salad and the main entree. The fillets were perfectly cooked and moist. That is rare. Haddock can be over-cooked. This was broiled to perfection. It had a nice flavor of spices and a light buttery sauce. The mix vegs were a nice mix of beans, carrots, and corn. The staff is very friendly and accommodating. They all seem to get along well. Our server, Kristina was delightful and very attentive to my dietary needs. The after dinner coffee was robust. My sugar-free cheesecake was silk smooth. It did not have that ‘sugar-free’ taste that many SF desserts have. My hubby said his piece of carrot cake was the best he’s ever tasted. The cream cheese icing did not over power the cake. I rately get to see that pleased/satisfied expression on his face. The pieces are generous. It’s rare to find an establishment that has been owned and run by the same family for 40 years and even rarer to find that a serving staff as loyal. Our server has worked for the family for 11 years. In our mass market chain drive. restaurant culture, it is so nice to find an independently owned restaurant.