Eggs “N” Oats ($12.95) comprises two large slices of house made scrapple, which is pulled pork and oats. I see scrapple on the menu, and of course, I have to have it. I want about double of what is in the bowl, and then some. The potato dumplings are outstanding and there aren’t enough in the broth. The consommé is rich in flavor, and I find out from Maeve later that the secret is using eggshells in its preparation. Being Chinese, I love brothy soups and consommé is what I love when I want something comforting. Therefore, I am mindful when selecting for our meal and am intrigued by the handful of hearty dishes that’ll put some meat on your bones.īeef Consommé with Potato Dumplings ($7.50) jumps out immediately. I remember Maeve telling me a little about her menu, which consists of many recipes which have been handed down from her Irish grandmother. The minute you walk into the restaurant, you’re greeted by a bakery area on either side with an array of enticing offerings. We are greeted by a hostess with a delightful Irish accent who seats us at what I consider to be the best seat in the house – the best seat is always the one where you are afforded a view of the entire restaurant. Maeve is not at the restaurant the morning of our visit, but the eatery is buzzing and it is difficult to find parking.
One of them is Food Network star and champion, Chef Maeve Rochford, and owner of Sugar and Scribe in La Jolla. Last month, I am invited to a dinner with many of San Diego’s top chefs.