Cafe Felix Revisited
drive to revamp and reinvent his restaurant--hiring new staff (including a general manager, chef Joe Van Wagner, and bartender/mixologist Jude Walker), and upgrading service and furnishings--sparked my interest. After a number of visits over this winter's holiday season, I obviously can't say how the new Cafe Felix is different from the old--but I can attest that the reinvention has kindled a fresh sizzle in that part of town.
My first visit, with a group of friends, was during Thanksgiving weekend. The dining room mimics early twentieth-century images of a French bistro--wooden bar, banquettes, brass railings, a trompe l'oeil mural reflected in the mirrored wall opposite. Choosing to sit in the front window overlooking Main Street, we awkwardly crowded around two round tables pulled together.
Our visit happened to coincide with a short, temporary list of new dishes the chef was considering--by soliciting patrons' responses--for the permanent winter menu. First, though, cocktails were in order.