My birthday last year. That's the first time I dine in at Ruth's Chris Steak House. It's at the H Hotel, formerly known as Monarch. T'was a memorable night.

We ordered sumptious steaks that still makes me smack my lips in joy. Really superb dinner on which my husband got us a bottle of vino which is off the wine list and which price I'll never know and don't want to know. A grand gesture that included a gorgeous suite upstairs, booked for the weekend.

So yes, when I got invited to join other fooderatis for a food taste at Ruth's Chris Steak House new Lunch Menu at The H Hotel? I did not do a leap and a hop to say yes! I definitely did not! I did better... a Chandler happy dance.... I was without a doubt thrilled.

So dancing away, I was the first to arrive at the H hotel, gave my car to the valet and off I go. Easy peasy. Ruth's Chris Steak House is so easy to find even with your eyes close, just follow the wafting smell of juicy steak...hmmmm

Reaching the steak house, I was shown to the bar / lounge while waiting for the rest of the group. Ruth's dining area could be choc-a-bloc at night, a nice drink and a lovely chat while waiting for your table is a good way to calm hungry diners.

For this tasting however, it's not as crowded and I was able to take clear shots of Ruth's. I love the high back seats, lots of privacy. I also love the dramatic lighting (though challenging to photo shoots) even during the day and the beautiful display of wine.

Didn't take long before the lunch menu arrived. A mouthwatering selection of well thought dishes perfect for both corporate lunches, quick meetings with friends or just an excuse to eat something delectable.

There are nine dishes on offer in Starters Soups and Salads and so I digged in to a few of them. Stuffed Mushrooms is one of my fave. It is broiled mushroom caps with jumbo lump crab stuffing sprinkled with Romano cheese. How did it taste? Exactly how it was extravagantly described, orchestra of top quality ingredients.

Another starter that made it to my favourite list is the Pink Pepper Corn and Sesame Crusted Ahi-Tuna. It was my first time to eat Ahi-Tuna and I was not sure if I will like it. It's seared and crusted and served with saffron mayonnaise and a fresh cucumber salad. Let me put it mildly, I took my first bite and I saw angels dancing gangnam style. I am fo sho coming back to have a whole plate of them Ahi-Tuna.

I also had a bowl of seafood soup thickened with okra and topped with little scoop of rice called Louisiana Seafood Gumbo. It's the kind of soup one will enjoy having on rainy days or on cold months. 

Two dishes that I took a pass were Chilled Gazpacho with Blackened Shrimp served with guacamole, and creamy Spinach & Artichoke Dip served with garlic rounds. They look absolutely beautiful but had to eat smart if I want to last the day.

*Other dishes to choose were Calamari, Arugula Chicken Salad, Crispy Tomato Salad and Chicken Wings

For the main course, I chose something unexpected from a steak house. I always think it's foolish to order anything else other than the house specials but in this case, I decided to take a gamble. If they are brave enough to offer this along side their super star dishes, then I'll be risky enough to give it a try. 

I ordered, Grilled Cajun Gamba's. It's grilled jumbo prawns served with fresh sweet and sour homemade coleslaw and garlic aioli. I'm glad I took the risk. Shrimps tasted fresh, plump and juicy... if it was pasta I'd say it was al dente. It's cooked but it still has that nice bite in it and the Cajun flavor was not overpowering at all. It was a hint of spice that complements the sweet and sour crunchy coleslaw and creamy aioli. It's the third in my fave list.

Braised Short Rib, a slowly cooked short rib served with garlic mashed potatoes, roasted bell peppers and onions and drizzled with gravy, certainly, definitely, without a doubt looked appetizing ... but I didn't want to risk my dessert space.

Other mains were Ruth's Bistro Burger, Tuna Melt Tortilla, Roastbeef Sandwich, Chicken Shrimp Pasta, Chicken Piccata and Fish & Chips.

The finale was nothing short of a standing ovation... well at least in my head. Dessert did not come on a disguised appearance. There's no false humility anywhere in sight. It was an all out display, in-your-face dramatic descent on the table. One of those times I hated myself for being a shutterbug. Imagine my eyes trying to focus on the subject while my hand wants to just do a snap-and-run scheme like a criminal. Few minutes torture which felt like dinosaur years (whatever that means).

Petite Chocolate Sin Cake was indeed sinful. It's chocolate and espresso cake, a temptation that is definitely irresistible. Rich, bitter sweet surrender.

Apple Crumble need no further explanation. I am cray-cray ca-ray-zee about apple crumbles and apple pies and so believe me when I say... I have to now up the ante of my apple pie making because after tasting Ruth's ... it feels like how one feels after first class seats, there's no going back to coach.

Last to enter the chamber was the Cheesecake. Beautiful in both presentation and taste. It's simple and posh adorned with fresh fruit slices and coulis but was packed with a full blown explosion of flavours with cream cheese still the star. If I'm a guy, I'll ask Ms Cheesecake to marry me. 

Wanna know about Ruth's Chris Steak House history? Click here.
For complete and torturously delicous lunch menu description... Click here at your own peril

Humming what? You ask? Hummingbird Bakery I say.

I have never heard of Hummingbird Bakery and do not know about their story. I normally am the type who prefers the small and personal bakeries over the big kahunas of the industry. I'm the type who always go to corner shop bakeries back home or any other countries I had the pleasure of visiting. Those are the places that tells me stories, and who doesn't like an interesting story?

In this bustling city of Dubai however, bakeries ala corner shops are few and far between. I do have strong affiliation to the Davids in this battle with the Goliaths, but as a foodie, I have to think that Davids can't be the underdog forever, at some point in their business lives, they'll hope to grow and belong with the giant leagues.... and so with an open mind and a great appetite, I marched down to Hummingbird Bakery to give it a shot.

The entrance of the bakery is a welcoming sight to behold. It's open and airy and you feel like you're either being welcomed with a humongous hug or you are being enchanted by the gorgeous treats. I love the motif a whole lot. The varying colours of pink contrasting the brown screams "scrumptious" and "decadence". It's classy without being snobbish. Their décor says WELCOME to all walks of life, young and old, man or woman as long as you have sweet cravings, ENTER (at your own peril... hee hee hee! *witch's squeaky voice)

Right from the counter and cashier are seven tables that could sit fourteen customers. I know, we had the same thoughts,,, a bit of a small area to dine in or hang out. They serve hot and cold drinks which will be ideal after a loooong walk roaming the mall. Plus their treats are indulgents... one will require extended sitting to fully enjoy the HBB experience. 

Maybe they'll take some space outside their shop once they get inundated with customers' request or maybe they will not and just promote customers to grab and go. Either way, it's worth a trip.
 

Seated smack in the middle of the sitting area with a good view of HBB traffic and mall roamers, I waited longingly though patiently for the selection of cupcakes to arrive. I had fun admiring the cupcakes on display by the window. I counted all 100 of them. Real cupcakes with real icing of different colours. A little sad to find out that it's disposed of after three days. I just consoled myself with the fact that not all of their creations will be sold before it's expiration so why not recycle them as part of their décor.

And so... after just few clicks... tasting begun.

It is a clever thing that they use the actual crumbs of the cupcake to know the flavour. I supposed with the selections they have, it is easy to get confuse.

The one in front is the Red Velvet Cupcake with cream cheese frosting. Next to it with brown bits on top is the Black Bottom and the one with the mint colour frosting and confetti on top is the Vanilla Cupcake. The adopted child next to BB sporting a walnut on top is the Carrot Cupcake

I started with the controversial name, the Black Bottom. Wowser! It is chocolate indulgence. I'm not much for the icing, it's hard to please me with icing. I'll look at it, adore it, taste a little of it but that's just about it. I always go straight to the essence and these baby has flavours reminscent of a cross between Chili's Molten Lava Cake (yes, unless you've been living under a rock, you know what I'm talking about) without the caramel & ice cream, and yummy fudgy brownies. It's so good, it's obscene. Dessert glory indeed.

Next in line was the Red Velvet, it's what you expect from a red velvet, it's chocolatey cupcake garbed in red robe. The cream cheese frosting adds a good dimension to the cupcake but still... too sweet for me.  

The Vanilla Cupcake is the mellowest of them all and so if you are not into scientific combinations or you want to balance out the other sinful treats in front of you, make Vanilla your breather cupcake. :P

Last of the cupcake I tasted was the Carrot Cupcake. It had a wonderful texture, balance flavour, it's almost close to home for me... almost tasting like a home-made carrot cupcake and that's how I want carrot cupcakes to make me feel.

As if I'm not yet full to the brim... additional goodies were asked for tasting.

Up there is what's called, Red Velvet Whoopie Pie. I stubbed it, ate a little bit and stared at it. It is soooo pretty. It's my first time to eat whoopie pie and I have no point of comparison. The texture of the pie is a cross between a really dense brownie and a cookie. The filling is cream cheese and marshmallow mixture. A bit on the sweet side for me. Whoopie pie seems to be just not my thing. I researched about how it should be and it seems like HBB did as per the recipe. So for anyone who loves Whoopie Pie... head to HBB and go whoop-a-doodle-doo! They also have Chocolate Whoopie Pie where the filling is much simpler, it doesn't include marshmallow. Anywho, for Whoopie Pie experts, please let me know if it taste how it should be :)

Last but not the least and my second favourite... Raspberry Cream Cheese Brownie. This surprised me more than any in the shop. The raspberry whipped cream was fresh and light. It's so fresh that it has to be eaten an hour after it's bought. Doubt though that it will last untouched for an hour. It's like biting on clouds. The cream cheese added another level to the overall taste and married the light whipped cream and the dense rich chocolate brownie in harmony. What a beautiful dessert.

Of all the goodies given to me for my boys, one stood out... the BLACK BOTTOM, hands down. My youngest even did a pause, a stare and a "WOW, that . is. so. good!"

I didn't get the chance to taste the others because frankly, though I would l ike to be the epitome of a true fooderati, I'm still human and I cannot taste every single thing on offer no matter how much negotiation I made with my will power.

It was an enjoyable tasting day but here comes a tiny wee bit of my constructive suggestions: more tables, better quality paper bag (mine started deteriorating before I reached the car), hummingbird dusting on some drinks just like on the brownie bar and a little less grainy on icing, unless of course that's how it's always been, then pppfffft! DO. NOT. MIND. LOONY. ME.

I took lots of pictures of the other ones though, they look yum. Enjoy the rest of my humble shots!

Hummingbird Bakery is in the lower ground floor of the Dubai Mall, across Patchi.

If you're like me who have not heard of Hummingbird Bakery... then CLICK HERE to know a little of their history.

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I am one of the lucky food lovers who got invited to SCAFA Bistro's (aptly put SCAFE) menu tasting. Boy am I glad to have lent them my enthusiasm not to mention my incredible appetite.

Although Jumeirah Lake Towers area is a mish mash of roads and more confusing roads with building lay-outs that add more to that confusion ensalada, I believe SCAFA is worth the effort. 

My passion for food made me walk in Manhattan streets at 2:30 in the morning just to eat Grey Papaya's hotdogs (made famous by the movie Fools Rush In). Yes, New York City streets, wee hours with my boy...

The reason why an airplane waited for me for 20 minutes in London Heathrow, thank goodness for friends in the biz(pilot was head enabler) who understood my need to try out breakfast at Garfunkels and pretended I got lost in Duty Free when in fact I got lost in food.

The same passion for food made me set aside the heebie jeebies JLT area gives me.

I met another lost foodie (who later on I found out is Samantha of FooDiva) in the lobby of the building next door. We trek our way and found out it was located on the lake level of the building next to Silver Tower in I cluster. Yes, sounds very complicated but when you get there, you know there'll be many more visits and you won't be lost again.

So let me walk you through our tour of SCAFA.

Alisha, who owns and manages the business with her parents (Zaigham and Deena) gave us a warm welcome. It is a little wearing to welcome foodies (critics mostly) to your kitchen and strike a balance between keeping foodies entertained without going over-the-top. And too business-like that will make the whole experience as cold as turkey. For someone who came from a totally different field, and I speak for Zaigham and Deena as well, the family has warmth that breaks down barriers which I think made them great for this business.

One by one, we were shown SCAFA's lay-out and were given some information about the area.

SCAFE Bistro has tables and wide open space where you can see everything from where you are sitting. The place is brightly lit, having huge floor to ceiling glass windows that welcomes happy sunshine with open arms. It's just really cheerful, the ultimate Dubai way. 

Bistro will be the focal point of SCAFA. Chef Haroon is the dedicated Chef for the Bistro. Now and again, students of SCAFA will have the pleasure and advantage of serving their very own prepared dishes in the Bistro. It will be a fantastic avenue to give students that little push they need to face the F&B world, a chance to interact with customers. The right amount of encouragement and challenge.

Next was the Reception and Registration where we caught Deena and Zaigham, hard at work. Every nook and cranny of SCAFA was bright, crisp and laden with different shades of vibrant green contrasting pearly whites. Shelves are ready to be stacked with various culinary related books, which will be an additional literary resource for students later on.

We were shown where student's changing rooms, pantry, and even online resource room were going to be. Then my most awaited pit stop of it all, SCAFA's kitchen, where the magic will all happen. It was brilliantly space and of course I went all dreamy looking at their heavy duty gadgets, cooking ranges, their collection of shiny pots and pans, the convection ovens, the marble work top where pastries will be kneaded, rolled, cut, shaped, and bless me, at that moment covered with scrumptious pastries that were just drool-inducing. Alas! the great wonders of cooking and baking, definitely mesmerizing.

With Chef Audrey, an accomplished chef in both Belgium & Bahrain and Le Cordon Bleu graduate, Chef Jyotika as Instructors, students are definitely in good hands.

Just a few steps away from the kitchen is the spacious Lecture Room with fully fitted kitchenette for demonstration and an overhead TV screen to show close-ups and detailed techniques used. Masterchef's Masterclass, watch out! WATCH OUT They have the facility and they are not shy to show them off! And yes, that's  meringue inside the oven... I would have stuck my hand inside but there were people around me. Maybe next time.

Tour ended and we sat back in Bistro. Practically strangers who ended up talking about island food, thanks to Samantha for asking a question some where along the lines of "If you got stuck in a deserted island, which dish or food would you want to have." Oh! We have our own different faves but Alisha converted us to her island when she said... "thick fluffy pancakes, stacked on top of each other, warm syrup drizzled all over it with scoops of fresh whipped cream". Now if you don't want her island to be your neighboring island after that, you are ca-ray-zee.

Food arrived and I met the delectable Tapas Trio.

It was served with a selection of bread slices, some plain, some with nutty textured seeds, an appetizer meant for two. Most probably though, you and whoever you'll be sharing it with will be fighting over those sliced carrots. Light, fresh and full of flavour, rendered by carrots, coriander and apple. If only I didn't know the amount of food I will be tasting, I would have finished all the carrots on the table. But the idea of more than one dessert coming my way, made me wary. Thought smart to control my appetite.

Next to carrots was a well rounded texture and flavour, what with it having eggplants, pine nuts, olives and roasted tomatoes. It's a pleasure to eat it. The third one is a mixture of tuna, red bell pepper and to give you that subtle kick, jalapeño. It wasn't overpowering at all! It's so subtle and chic. 

Served right after a few more chit chats... Asparagus Quiche. You slice into it and the egg gives in without a fight, you reach the asparagus filling and it still firm yet cooked. The top is beautifully browned and the crust is crumbly and light. I can seriously eat two of these but they might look at me like I grew a second head.

Lamb Tagine followed next. I am not a big fan of lamb because of its distinct smell and lingering taste that I'm not accustomed to. I roast lamb from time to time, for hubby but never went out of the way to make one for myself. For some reason though, without even realizing it... I finished my portion! Dunno if it's the apricot in the dish, the tender meat that falls off, the couscous which is as light and fluffy as cotton candy, far from the cloggy ones that I know of, or all of the above? All I know is that their lamb tagine with couscous was just wonderfully made. It is a dish that my hubby will enjoy tucking in.

Dessert came, not one, not two, but three! "Spoil me more will you?!" As a foodie, it is one of those moments when I thank my lucky stars that I am a foodie.

I plunged my spoon scooped up Vanilla Raspberry Panacotta. The light panacotta was delicately presented. Vanilla bits visible at the bottom (which only means business) and raspberry coulis adorning the top. The balance of flavour was pure delight. Not too sweet, not too tart.... just sublime and the texture? velvety smooth... muy perfecto! Two more for me por favor and three to go? Uno para cada hijo y otro para mi esposo! :P

Next, Cheesecake, berries on top and crust at the bottom. A sophisticated version of the classic one is the way to go for this bistro. If you're in a hurry, this cheesecake is the bomb! Not a huge chunk-o-slice of thick crust with heavy cream cheese but a perfect portion for the waistline conscious of the peeps of today. I, on the other hand have no problem gaining weight and so when I come back, I don't mind ordering two.  Like the panacotta, it was made with such finesse, that the only way it will end up is a dainty one.

A bonus if you may, was presented on a taster spoon. Ginger and pear crumble. Whipped up just few moments before dessert was served. It was all because Chef Audrey hates to waste excess ingredients and what better way to utilize them than create delish treats. A true mark of a great chef, she made a marriage of flavour with ginger and pear and made a glowing finish to an enjoyable food tasting. An ace skill if I say so myself, which I hope their student will learn and hone.

Their breads and pastries are imported from France and then SCAFE finish baking them in their kitchen. The cranberry pastry that I sunk my teeth into has the right amount of crisp, flakiness and its bursting with cranberry flavour. Superb.

I guess for now they are sourcing their pastries from France but will eventually make their own breads and pastries, given that they'll be teaching students all about them in successions.

Alisha, Deena and Zaigham have done an incredible job building this business from concept to reality. There are still a lot to do but they will get there because this family is focus and happy with what they do. F&B establishment should start a partnership with SCAFA as they have very good potential to produce homegrown talent.  

They are located at Unit 16, Lake Level, Cluster I, Jumeirah Lake Towers.

Bistro opens from 8 AM to 6 PM. Breakfast is served between 8 AM to 11 AM, Lunch at 11:30 AM with last order at 2:30 PM. Coffee and pastries available until 6 PM. Bistro and School are closed on Fridays.

For more information about SCAFA, their courses (Children, Enthusiast, Home Pro or Professional Cooking Program), bistro, location, please visit: www.scafa.ae

Connect with them via their FB Page and their Twitter Account

Enjoy few more of the photos I've taken at SCAFA.

Happy Eating! - AcousticChef, cookin' one tune at a time!

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I am a great food lover. Creating, eating and even just looking at food makes me appreciate life and it's delicious glory. 

I have been a hermit lately, spreading my wings as a social butterfly in cyberworld alone, but now and again, I go out and mingle with real people, only if it has anything to do with my fave past time, food. Albeit socially awkward in real life (no one notices, somehow), food always manages to calm my nerves.

I am all for new food joints, even got invites from some of them, though sadly missed some. I love it. I love it! I love it. I think the more foodie place options, the better for the world. Let's make food, not war! So delighted is an understatement when I was invited to try out a new gourmet shop in town.

After a fantastic treat, I think Oushé is not just an exception but an example of real passion for food. I sense that this place was opened to tantalize taste buds and surprise you with combinations of ingredients you didn't think will work. Seems like it was opened to have that sheer pleasure of knowing they made someone happy just by putting that small teeny tiny bit of concoction into someone else's mouth. Happiness from eating a really tasty dish has more value to me than the pleasure of purchasing the "it" fashion trend. It might just be me but that's how I regard food and that's what I like about this new place in town. 

Coming to Oushé's pre-tasting shindig made me give up my hermit-induced solitude and must  I say, I have no regrets. I felt the hard work, attention to detail and the passion for food put nicely together by Reem (the brain and may I add, the heart behind the biz). She didn't go with "what's the usual or what's popular?". She went with, "what taste she enjoys? what she likes to eat? how does she want her dishes presented".

When I came into the shop, my eyes scanned the whole place and saw the sampler's in detail even before Reem welcomed me to her bakeshop. She's just the right person to own a foodie joint, she's warm and personal... I know because I have an allergy for awkward hi's and hello's. She felt like someone I knew before and that normally means, this business is not some branch of a well known food chain. She's not welcomed me the way a cold bottom-line-worrier entrepreneur does. She welcomed me the way one welcomes a family to one's home. This business is close to her heart, more than one can imagine. That attitude not just get attention from the usual Johns and Janes of this fabulous place but it also retains customers... loyalty and support goes hand and hand for a business to work.  

She didn't tell me any of those of course, but I saw it and tasted it in the dishes I tucked into last night. Her personality is everywhere. From the bakeshop's minimalist décor, letting the food be the star while staying functional... to the food that has secret infusions of Reem's own discoveries which makes it work. She didn't reinvent the wheel altogether, let's just say, she pimped the wheel to put it mildly.

And so the tasting journey began, straight to sweets. Yes, that's wrong, I should go for sandwiches and salads first like a normal person would but I'm far from normal and so my main course? Desserts.

Anyone watching me last night would have notice I was having a very good conversation in my head. Anyone else inviting me for tasting must warn other guests that I'm a food loony. Every flavour and every texture is a beautiful chaos in my head waiting to be untangled. That's just how it is.

My first victim was The Legendary. That's what their brownies are called. It tasted not very far from the name. I was baffled though because the one "without nuts" felt like it had! Trickery I tell you... trickery... they were just the right amount of sweetness with the right amount of chocolate... I didn't run to the bev's section because I didn't need to. Everything were in unison. I knew then that I have to buy some for home so I can enjoy The Legendary flavour with my boys.

Some more photos of these babies just for good measure that you understand how happy I was to be there...

Next stop were the sandwiches and salads... I'll try to describe it as close to the taste as possible. Even the camera failed to capture how great they all tasted!

Bresaola Rocket Salad ... my very first and I tell you... my affinity with Carpaccio was shaken by their bresaola. I took it with apprehension because I know Bresaola are cooked and thought it'll be tough and salty. It wasn't! I dipped it into their special sauce and took another one just in case I'm mistaken... really fresh tasting and rocket leaves are becoming more and more my go-to leafy for almost anything possible. Their Bresaola we delicate to my pleasant surprise.

They also have Feta, Watermelon and Rocket salad which I didn't get the chance to photograph before eating. It is an upgrade to the usual feta and salad combination. I think the combination will be a hit or miss for some... it was a hit for me so I'm quite happy with it.

Next important bite was the Lime, coriander and chicken salad... beautiful texture with even a surprise appearance of pumpkin seeds if I'm not mistaken. Tender chicken, crunchy seed and greens drizzled with fresh lime infused dressing. I doubt I can replicate that at home... definitely coming back for it soon.

I tasted the cheese and chutney sandwich combination too and enjoyed them. I'd say chutney was the star of the dish. It's a marriage of subtle flavours. Simple sometimes work. It doesn't hurt that the bread with flecks of seed complete the texture in every bite.

Appetite still on the go, I moved on to the Chicken curry wrap. I was a little scared to say the least. I'm not a big fan of curry but tried it anyway. It was tasty and filling. Anyone who'll say it was heavy definitely isn't looking for a sandwich. I think if I'm grabbing a sandwich for a meal, I want it to be tasty and filling the way their chicken curry wrap does. It felt like comfort food to me. Creamy with a tinge of curry spice in a really soft bread, yum! This wrap has characters hard to put in words.

Even the beverages on offer were highly interesting. The most hit was the homemade lemonade which if I give to my husband, the biggest fan of lemonade will yelp... SORCERY! It was infused with orange blossoms... really good.

Green tea with lavender was a different story to some. I eavesdropped, a lot and I apologize but that's what I do when I come for tasting. I listen and try to see it through someone else's point of view. Some didn't like this drink maybe because they are not accustomed to the flowery essence included into something they'll eat or drink but I think this drink is beautiful. It smelled pretty and tasted healthy... I wish there's another way of describing it without sounding like I'm describing a perfume but lavender has a subtle flavour that doesn't really overpower food or drink flavours... my appetite was not dampen at all.

If there's one thing that I think should be improved in both drinks... serve it ice cold. Just imagining it in a glass with beads of condensation on the side, sipping its cold freshness... perfection I say!

I, of course tried the mini quiches. I love quiche and personally haven't made them myself. I love smoked salmon and so dove into it first... it tasted good but seemed like smoked salmon was lost in the tasty pastry. I'll prolly try the smoked salmon quiche again, the normal size and give it another shot... have a feeling the normal size will have the smoky flavour I so love. Will keep you posted!

I tried the Leek, Corn and Mascarpone next and fell in love with it! The sweet tasting corn definitely owns this dish. Leek and mascarpone complemented the star beautifully.

Then my fave pit stop, Apples on apples. A deconstructed apple pie was the last sample that I munched on. I love baking apple pie and love experimenting with everything similar to it and apples on apples? It's morish. I actually sat on the ledge next to it so it can be easier for me to grab some more. I love it. Ideas were exploding in my head on every bite.

I think to sum up my tasteful (literally) journey last night... it was indeed a pleasure. All I can say to Reem is mucho gusto and see you soon! I am definitely coming back, prolly with kiddos tagging along.

She's done well opening a bakeshop that feels so warm and friendly, far from the cold giants out there, indeed an accomplishment for the neighborhood food joint.

Here are some more photos I took last night ... enjoy and don't forget to visit Oushé, our neighborhood Gourmet Bakeshop.

www.oushe.com
04 - 3850011
Check out their menu and find more treats on offer! ONLINE MENU

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