Baker's Crust

past it's peak. Baker's Crust used to be a nice, unique place to get food whether breakfast, lunch or dinner, but over the past few years they have really seemed to have lost it. Whereas they used to make most of their items from scratch (such as dressings, sauces and soups), they now use labor-cutting shortcuts such as bbq sauce from a jug, alfredo from a can or soup from a bag. I heard that they've even replaced the Boar's Head meats they used to use with some generic brand that costs less. Their menu has become so similar to any other average chain you might eat at and they have lost their uniqueness, yet their prices have steadily risen. As a bakery, I love them, but as a sit sown and eat restaurant.. I think they have digressed conisderably. :-(…

Rustic, Old-World breads and sweet treats are the hallmarks of this locally owned Euro-bistro chain.. The Scene
Bright and airy during the day, this bustling brasserie dims the lights come evening. Everyone seems to eat here: office workers and power brokers for lunch, families for dinner and first dates later at night. The somewhat confusing reservations policy can be summed up thusly: call early or expect to wait during peak dining hours.

The Food
Served on your choice of gourmet breads, generous sandwiches are available throughout the day. Layering sliced chicken breast, raspberry cream cheese, apples, and veggies on a fruit and nut bread is just one of the ways the staff creates flavorful, textured combinations. While the entrees can sometimes be bland, the artisanal breads and decadent desserts are where Baker's shines. Made-to-order, the dessert crepes--from the light Citron to a heavier hazelnut-chocolate--are big enough to share. The question is why would you?…