After hearing various rumors for the past two weeks, I finally found out the name of the restaurant soon to open in the GM&O building in downtown Mobile is Le Rose Café, operated by Master Chef Max Zuellig from Switzerland.

He has restaurants in L.A. and Houston according to my source, and has another place called Sabatinos gourmet foods in Newport Beach, Cal. He will be serving lunch and take-out dinner, European fare and will also be making his own sausages, in addition to having a deli meat case and sweets.

The menu will really be bringing some different foods to town. For example, you can eat such things as Swiss ostrich steak salad with horseradish honey mustard, hot German salad made with knackwurst, potatoes, onion, tomatoes with mustard parsley vinaigrette. Escargot is also on the menu.

Sandwiches range from a caprese, smoked salmon, schnitzel, ostrich burgers and salmon burgers. Entrees include Swiss dumplings with country ham, Alpine potato pancake – shredded potatoes, smoked bacon and onions sautéed and topped with a fried egg. German head cheese may sound good to some, but not me. And with dinner to go, the entrees run from Hungarian goulash, Wiener schnitzel and pork loin. I will keep you posted when there is an opening date.

New Trolley at the Loop

I understand from several people that Trolley’s, in the former Midtown Café location at the Loop, has some creative things in the works. Apparently they will be making all kinds of hand-cut fried concoctions – from buffalo fries to chipotle – sounds interesting, I plan check them out for lunch soon.

Several of the Lagniappe staff have already been by for lunch and offered a good report, saying the fare is delicious and a little off the beaten path. Sounds good.

ESho Dreaming

California Dreaming, a restaurant whose press release touts “a fall-off-the-bone baby back” is open at the Eastern Shore Centre in Malbis. They are already well known across South Carolina with locations all over the state, including Charleston, and on the outskirts of Atlanta.

American food, as you can guess, is their specialty, with steaks prepared “Pittsburgh Style,” which means a charred crusty exterior. Prime rib, chicken and seafood appear to be the mainstays, and items are served with a salad and sides such as creamed spinach, red skin mashed potatoes and baked potato. Other appetizing options include nachos – creamed spinach, barbeque, seafood and traditional. They are open for lunch and dinner. The complete menu can be found at www.centraarchy.com.

Saucy out West

Speaking of fine American cuisine, the good folks over at Saucy Q are opening their newest restaurant in WeMo, where Cottage Hill and Schillinger meet. And to think, I can remember the days when Elbert Wingfield operated out of that tiny spot on Spring Hill Avenue. Now they have three locations.

I’m sure the folks out on that end of town will enjoy having Wingfield’s awesome ribs, pulled pork and chicken as a new option.

Wintzell’s new place

The owners of Wintzell’s Oyster House tell us their latest and biggest venture is going full-bore in Hattiesburg and has been a huge success for them. Wintzell’s isn’t just a household name in Mobile anymore.

A saucy recipe

Thanksgiving is quickly coming upon us, and in case you are planning your menu, I have spent some time cruising recipe books and online to check out items that I can prepare and hopefully you will consider trying as well. Of course, what’s Thanksgiving without cranberry sauce?

I have had many exotic cranberry sauce mixtures, and while all good, nothing beats just regular, well made cranberry sauce (not out of the can). Homemade is the only way to go.

Basic Cranberry Sauce

Bon Appétit

Makes about 2 1/4 cups.

1 (12-ounce) bag fresh cranberries

1 cup sugar

1 cup water

2 1/4 teaspoons finely grated orange peel

1/2 teaspoon coarse kosher salt

Bring all ingredients to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes. Transfer sauce to medium bowl. Cool, cover, and refrigerate cranberry sauce. Basic Cranberry Sauce can be prepared 1 week ahead. Keep refrigerated.

Kinnon Phillips is Lagniappe cuisine editor. Contact him at kphillips@lagniappemobile.com.

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