Produce, like newspapers or baby gnomes, tends to be fresher when picked from your own yard. Dine on home-sown ingredients with today's Groupon to The Classic Cafe in Roanoke:
- For $30, you get $60 worth of locally sourced cuisine at dinner.
- For $10, you get $20 worth of locally sourced cuisine at lunch.
Chef Charles Youts combines regional ingredients with fresh produce and herbs plucked from The Classic Cafe's own back-yard garden to conjure a book of savory spells to bewitch bellowing bellies. The refined dinner menu commences with Texas black-bean hummus ($8) and gold shrimp with spicy garlic butter in puffed pastry ($14) before conquering carnivorous cravings with a plate of radiatore pasta with applewood-smoked salmon ($20) or grilled rack of lamb with rosemary-pomegranate molasses ($32). The lunch menu is propped up by pork tenderloin coated with a peppered cider glaze ($16) and a salad of crisp greens dressed with apples and blue-cheese crumbles under a sherry vinaigrette ($9 entree, $6 appetizer). The welcoming dining room comforts guests with colorful walls home to local art and live music Thursday through Saturday nights, and the patio allows guests to self-season dishes with liberal doses of fresh air and sunsets.
Wine Spectator gave The Classic Cafe an Award of Excellence, and the restaurant was #2 of 10 OpenTable 2010 Diners' Choice winners. Nine Yelpers give it an average of four stars, 72% of Urbanspooners recommend the restaurant, and TripAdvisors give it an average of four owl eyes.
- You won't be sorry you ate here. We have always had fantastic food - cooked to perfection - very attentive wait staff – txfrekles, TripAdvisor
- there is no place like The Classic Cafe! We've been to this wonderful establishment for lunch more times than we can count. The trout and salmon are ALWAYS delectable! – Rie, Urbanspoon
The Classic Cafe
Chef Charles Youts curates a menu of what he dubs “new American cuisine”—a culinary school that emphasizes farm-to-table dishes made from produce and meats sourced as locally as possible. Youts and his staff members cultivate an organic garden outside that acts as the chef's pantry, where they pick tomatoes, melons, peppers, and herbs minutes before they appear in entrées, a practice that gives dishes bright and complex flavor profiles. Based on what’s ripe in the garden, Youts writes up microseasonal dishes that back up menu mainstays such as radiatore with applewood-smoked salmon and tomatoes.
For carnivores, several cuts of beef from a 14-ounce ribeye to 7-ounce center-cut beef tenderloin complement sauces that include horseradish cream and blue-cheese crust with port shallots. The Classic Cafe also produces homemade sausage that appears in a mixed grill dish with duck, flat iron, and a huckleberry demi-glace. A wine list that won the Award of Excellence from Wine Spectator complements the fare.
The Classic Cafe’s interior balances rustic, elegant, and casual motifs with a burgundy and hewn wood bar beside a cluster of tables outfitted in white and maroon cloths. Paintings of wine by local artist Carolyn Riegelman hang in the dining room and above an intricate wrought-iron table at the entrance. Outside, a patio ringed in trees and flowers creates a pastoral atmosphere as diners look out onto the garden, where chickens peck and gangs of jack-o'-lanterns bully straight-laced pumpkins. On the patio, the restaurant also holds monthly cooking classes on seasonal topics that range from seafood prep and South American cuisine to cooking with the fall harvest.