Pechecane is the nicest surprise that we’ve had in Melaque this season. If you’re looking for wood-fired, clay oven thin crust pizza you’ve gotta try this place. It’s just as good as the thin crust pizza we’ve eaten in Italy.
Meet Manuel of Los Gueros Pizzeria – the Pizza Prince, and in my opinion the future Pizza King of Melaque. Manuel’s new to the pie game, but he was brought up flipping barbecued chicken with his father Enrique. Their restaurant is just west of the bus station near the end of the block – just follow the smoke and smell of chicken on the grill.
We’ve tried the rest and for us Simona’s in Bara Navidad is the best. There are other very good restaurants in the Melaque/Bara area, but after visiting Simona’s at least a half dozen times it’s still our favorite.
Some new staff that speak gringo are a nice addition this year. Simona and Carlos are welcoming and accommodating as usual. We’ve visited twice in the last two weeks, the first visit was with Cathryn’s mother and her man.
Meet Gary Killops, jack of many trades, master of one. Wine. Well, perhaps beer too. I met Gary in another life, back when we were both mere civil servants. In his pursuit of fine wines and robust beers, instead of thieves and burglars, Mister Killops has become a Master Taster and Somellier, accredited by the Niagara College.
Anyone know of a winery within fifteen minutes of Windsor where you can pick up a couple of steaks, grilling veggies, and a bottle of wine to pair with dinner?
We have a new stop to add to our annual Kingsville Krawl – the Grove Brew House. It’s right on the main drag and attached to its own Inn, formerly the King’s Inn. Cathryn and I checked it out, sampling their craft beers and two appetizers during a late afternoon visit.
The Inn has been refurbished and a brand new brewery has been built beside it where the outdoor patio once was. Although the two buildings are attached, I don’t think they blend well architecturally. That doesn’t seem to matter to the people who have been filling the place on a regular basis.
Breakfast out is back in style. Just take a look around the city at all the restaurants now serving the morning meal. Remember the days of giant breakfast buffets or brunches that cost you thirty bucks each to stuff yourself with bacon, eggs, prime rib and every dessert you could imagine?
River’s Edge Tap & Table has been serving breakfast for some time now, but they’ve recently taken it to another level to accommodate their hungry customers. When you think about it, breakfast is the cook’s worst nightmare…eggs over easy, hard, scrambled, poached, sunny side up…bacon crisp, white or rye or brown toast done light or burnt. And everyone at your table wants theirs done a different way.