I asked why they called it a café rather than a bistro. "It has evolved into a bistro, actually," said Katie. "The owners' original vision was of a café, so that people would feel comfortable coming in all day and having a leisurely time over a cup of coffee, reading a book, staying however long they wanted, instead of being rushed out like a restaurant. Also, cafés serve food all through the lunch and dinner period, and they wanted to do that, with counter service and chalk menus. But then I came onboard, and we evolved into a more extensive operation. We'd always planned on doing tartines, that kind of light food. We've evolved into sort of a bistro menu -- it just grew. The split kitchen doesn't really affect us that much, aside from the servers forgetting what they came for, but we do have an issue with space. We have a very small space to cook in. We have a lighter menu, I guess, because it's me cooking. I was a vegetarian for ten years. Now I like meat cooking -- I don't love to eat it, but I like to cook it. It's funny, I really don't eat light. Cheeses are my thing, I love them.

"We're starting to do more specials now, with more meat options. Right now we're doing a roast half-chicken. Sometimes we do filet mignon, fish, or pork tenderloin. We're going to try to do more special appetizers, too -- calamari, lobster, things we haven't done yet. I'm really looking forward to that."

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