Cuisine:

• Coffee Houses
• Others
• American

Room 39 Description:
Ted Habiger and Andrew Sloan are Midwestern pals from way back who met in New York City when they worked at Union Square Café. The two returned home and after a few years cooking at other places opened Room 39. Six days a week, they serve three meals a day. Breakfasts are sturdy affairs---bacon, egg and cheese sandwiches, brioche french toast with bacon and the like. The menu changes frequently, but the two make ample use of locally grown, seasonal products, from goat cheese to mushrooms. Simple starters like cream of mushroom soup are drizzled with truffle oil. Bites of rabbit loin are wrapped with prosciutto and served with dates and roasted garlic cloves. And beef filet sidles up to truffled mashed potatoes and caramelized Brussels sprouts, all moistened with a rich marchand de vin sauce. The wine list changes as frequently as the menu and generally has a few remarkable Spanish wines.


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