They are what they seem to be, the ones that are out," says Paul Long, co-owner of Cole's.
...Both Long and namesake co-owner Richard Cole have been waiters for most of their lives in other people's restaurants.
Originally from Barbados, Richard Cole
has waited tables, managed, and overseen catering at practically every major restaurant in the Montrose since its heyday.Tila's?Been there.Moose Cafe?Cafe Noche?Done that.Cole
have both worked all over-separately, with each other, and for each other.
staff have equally impressive résumés, having worked the finest places in the area for years.
"Food that you would fix for people coming over to dinner, but you're too damn lazy to do for yourself," jokes Cole
.Long chimes in: "We wanted to step back from the frou-frou, fusion, all of that that's going on and just do straight-forward food that people recognize.We don't serve emu or wild boar.""Well, we are going way out on a limb this weekend," Cole
says, referring to a special offered one weekend in February, "venison in a plum-port sauce.But, you know, people talk about venison being gamey, but not the way I make it."Stuffing the meat with garlic and marinating it for a week, Cole
tenderizes the meat and crushes the gamey blow of venison, broadening its appeal to diners with less adventurous palates."Then I put this wonderful plum-port sauce on it.It gives it such a flavor that it's . . ." his
face explodes with sensual emotion, "Oh God!"
With an exceptionally modest mark-up, Long hopes to see Cole's
become a refuge for vinophiles in the Montrose area.
Years ago when Richard Cole
husband visited Cole's home in Barbados, they visited a friend who had opened a restaurant there, The Waterfront."It was fantastic.One of the things she
did there was gazpacho.It was absolutely wonderful."They got the recipe from her
.Years later, they returned to find her
cold vegetable soup was even better than before.Richard
made a further modification: Leave the hot sauce on the side, rather than already mixed in, allowing the guest to determine the heat.This is that recipe, the improved gazpacho, from the Waterfront in Barbados, to Cole's
in the Montrose, to you.