Old friends from college contacted me about meeting for lunch. They would be on the Northshore and wanted to eat there. Their son lives here and they have been to some but not all places here. I inquired about where they had been before I accepted their suggestion that I choose.
The name Cafe Lynn did not come up in her account, so it was an easy choice. Tom loved Cafe Lynn, and I loved it in its original location. But I have often said environment is important to me, and the place they moved just bored me. But in Tom’s last years we stayed close to home, and it was then that I remembered how fantastic the food is here at this little gem, and how absurdly cheap it is for what is placed before you. My friends are world travelers and appreciate great food. I knew they’d love it.
One of the lunch specials was such a regular special it should be on the menu. My friends asked about the crab claws, which got my enthusiastic endorsement. I mentioned my own specially-crafted entree of getting the crab claws with the superb Persillade Sauce, then tossing the sauce that remained when the crab claws were finished into the bowl of plain fettuccine I always order for this purpose.
But these two always play by the rules, so off-menu requests were unthinkable. They got the crab claws as a shared app, then ordered the grilled fish and Duck Confit I recommended.
The crab claws have no peer. I get crab claws everywhere I see them, and while all are fantastic, (nothing can sully a raw material like this) the Persillade Sauce at Cafe Lynn is simply stellar. The crab claws are also offered here fried but this choice is simply not up for discussion in my view.
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They arrived at the table and the smell alone excited my companions. They were not disappointed. They understood my fettuccine program as soon as they finished the crab claws. That sauce is simply too good to waste. Bare cooked pasta may be a weird order to place, but they soon wished they had done it. Next time. Instead they dipped the bread already in front of them, acknowledging that the sauce must be finished.
From my many observations, it seems that all entrees at Cafe Lynn come with either a creamy or olive oil pasta side, or sliced roasted potatoes and asparagus. And the sauce is a light butter sauce, often Amandine. These are all wonderful additions to any plate of food, and on this day both entrees were dressed this way.
My friend who had to be talked into the Duck Confit was delighted with her choice. I couldn’t agree more. The Duck Confit here is on par with Chemin À La Mer’s version, and that one has the advantage of cassoulet. The duck leg here is crispy and inside the meat is braised to falling off the bone. Ideal. The potatoes and asparagus are ordinary from a creative standpoint, but excellent versions of these very basic sides.
The other entree for the couple was Redfish, finished the same way with the same sides, and the same level of happiness with the choice.
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I goofed, as I often do. I was craving pasta a creamy pasta, so I got the Alfredo without the chicken that it came with. This was the worst thing I have ever had at this terrific restaurant. It was thick and gloppy, and even pasty. And there was a lot of it. From now on I’ll stick with the olive oil sauces.
That may be the only complaint I have ever had about the food at Cafe Lynn, with countless visits. Tom would be disappointed in that comment. He always said if you have had all great meals somewhere and you choose to call about the bad one, shame on you. It was just my account of what I had, and an honest one.
But that Alfredo was also the sole disappointment in the food at Cafe Lynn. Ever.
