We don't have a French Cafe thread??? Interesting...
Dining Notes: French Cafe overhaul is almost finished
NICHOLE AKSAMIT WORLD-HERALD STAFF WRITER wrote:Although he's still fine-tuning, French Café owner Tony Abbott said he has completed most of the changes he outlined for the restaurant in August.
The tiny "window room" in front of the bar is now a bare-tabled in-house bistro, which offers its own menu of quick and casual dishes, including mussels prepared 10 ways.
Abbott said he has refined the menu, with an emphasis on classic French techniques and luxurious sauces. It still includes classics such as chateaubriand and sole meuniere. But the house salad is no longer included and the prices have dropped. Most entrees now are less than $30.
Abbott has yet to re-letter the windows, but he says he's renaming the venue Tony Abbott's French Café & Bistro. The bistro is open 4 p.m. to 11 p.m. The café is open for dinner nightly and for brunch on Sundays.
NICHOLE AKSAMIT WORLD-HERALD STAFF WRITER wrote:Since August, longtime owner and namesake Tony Abbott has made a host of changes in the kitchen and the dining room — among them new chefs, an almost entirely new wait staff, a revised and slightly less expensive dinner menu and a new in-restaurant bistro with its own selection of mostly-under-$20 fare.
On unannounced and anonymous visits in April and May, the restaurant seemed to have restored its attention to detail, regained its sense of humor and established a more everyday-French focus.
My sister (who is a french teacher) always complained that the staff didn't know how to speak french. I thought that was a little excessive but I wonder if any of the new staff is bilingual.
I have thought about that, too. I've actually thought about applying there for a little second job hoping I could get hired on being bilingual and charming alone (no bar/wait experience) .
"The right to have access to every building in the city by private motorcar in an age when everyone possesses such a vehicle is actually the right to destroy the city."
Lewis Mumford, The Highway and the City, 1963
I actually think it's cool when people at ethnic restaurants speak the language. I'm always bummed when I go to the Lithuanian Bakery and no one speaks Lithuanian. Also, their food isn't Lithuanian either, if you want to get right down to it.
annad wrote:I actually think it's cool when people at ethnic restaurants speak the language. I'm always bummed when I go to the Lithuanian Bakery and no one speaks Lithuanian. Also, their food isn't Lithuanian either, if you want to get right down to it.
The building must be Lithuanian... other than that its really just a bakery
In 1962 Lithuanian immigrants, Vytautas Mackevicius and his wife Stefanija, established the Lithuanian Bakery. Today the company is managed by their three sons: Algird, Alfonsas and Vytas Mackevicius.
In 1962 Lithuanian immigrants, Vytautas Mackevicius and his wife Stefanija, established the Lithuanian Bakery. Today the company is managed by their three sons: Algird, Alfonsas and Vytas Mackevicius.
They also hold the 1st, 3rd, 4th and 5th places for career yardage by a fullback at UNL.
I think the Lithuanian Bakery/Cafe on Pacific used to be more LT-specific foods, but now, with the exception of the torte, it's fairly generic Eastern European-inspired. There's a few dishes that are very uniquely Lithuanian (amazingly pink cold beet soup, for example) that they don't offer. I know the Mackevičius family runs it, but they're never there when I go, and their staff is definitely not Lithuanian.
However, the rye bread at the Lithuanian Bakery down on 33rd is definitely the closest thing I've ever found to authentic Lithuanian bread in the States. I used to have it shipped to me when I lived in South Dakota.
In 1962 Lithuanian immigrants, Vytautas Mackevicius and his wife Stefanija, established the Lithuanian Bakery. Today the company is managed by their three sons: Algird, Alfonsas and Vytas Mackevicius.
They also hold the 1st, 3rd, 4th and 5th places for career yardage by a fullback at UNL.
I am glad that the French Cafe is back on top of its game. It is truly a wonderful place to get lost in time and location. Check them out for Bastille day!
Nichole Aksamit
WORLD-HERALD STAFF WRITER wrote:Tony Abbott's French Cafe & Bistro has begun selling its own blend of roasted coffee beans in retail packages.
Chef Jeff Camp said the beans are the same ones the restaurant uses. They are blended and roasted in San Francisco and shipped to Omaha every few days.
Nichole Aksamit, OWH wrote:Robert Cantu succeeds Travis Brink as sous chef at Tony Abbott's French Café & Bistro. Brink was promoted to executive chef in November, when Jeff Camp stepped down to take an information technology job.
Cantu trained at Le Cordon Bleu's culinary academy in Austin, Texas, and worked the last decade in Texas restaurants, most recently L'etoile in San Antonio, where he was the executive chef.
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other than that its really just a bakery
