Braised Shortribs
GF
New Menu Items & Yes, We're Still Outside 🌻 🌳
While some chefs might be stressing about never knowing what is or isn't going to be available when ordering for the week, Chef Brian is getting creative! I know we'll all miss the trout, beef tenderloin and the meatloaf, but I assure you this will not last forever & those items will be back one day. In the meantime, we've brought back the very popular Short Ribs, added Louisiana Swordfish, and some of the best Sea Scallops you'll ever put in your mouth (promise!) Also, the Almond Crusted Fried Brie is back - but who knows for how long, so make those reservations soon!
Speaking of reservations, we always highly recommend making them early. This time of year, people are really planning ahead - if you're looking to come in on a Friday or Saturday between 6:00 and 7:00, I recommend calling at least a week out. That said, last minute plans always have a chance of working out - don't hesitate to give us a call ANYtime to see what's available.
Lastly, yes, we are still all-outdoors. We have not yet set a date for moving back inside. This has a lot more to do with becoming progressively used to the idea of having 1/3 more seats outside than we could ever fit inside than current "government regulations". The logistics of having both outdoor and indoor simply aren't possible in our space, so if it has to be one or the other, we're taking "bigger" as long as the weather allows.
If you've made it this far 😉, perhaps you're interested in giving me some feedback on the mask policy. Do you feel more comfortable being at a restaurant where the staff is wearing masks? I'm lucky in that we have a very small staff and we've all been vaccinated. How about customers walking around past your table? Do you feel more comfortable if folks only take their mask off at the table? Not everyone is able to get vaccinated & I want everyone to feel comfortable and safe at Star ⭐ Diner. You can email me at Kate.StarDiner@gmail.com if you'd like to tell me what YOU think about it all.
Thanks for being the best customers a tiny restaurant could ever ask for!
Kate
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