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| From the Mailbox | Home > From the Mailbox |
| | Letters to the editor As published May 7, 2008 Marathon Meatloaf A few months ago, surfing the television, we ran across a cooking contest ... catching our eye was the quick wit of the men and chef competing against one another ... using their best meatloaf recipes. We are true meatloaf lovers. After the show was over, we made a quick decision … While we go to Boston to watch our son, Emery, run the Boston marathon (yearly) we were also going to the restaurant in Hyannis Port. The closer it got to the Boston trip, the more the juices flowed for that award-winning meatloaf that the Collucci brothers cooked as they challenged Chef Bobbie Flay. Arriving in Hyannis Port we went directly to the restaurant, anxiously ... to find it had gone out of business. A gentleman we stopped said he thought they had moved the business “...inside a motel down the road”. We looked high and low, finally resorting to an Irish Pub as second choice. The following day we traveled all over Cape Cod to enjoy the sights and coastal delights. That evening we finally found the new location for the restaurant and went in to eat dinner. I must say, on television Jack and Rocco Collucci were full of fun and merriment. This was not the case when we entered the restaurant to be seated by Jack. We told him of our search for his restaurant and the television show that enticed us there. The warmth was dismal and very surprising ... a little more hospitality and warmth was certainly expected. Our waiter was very nice and accommodating. After we were done with the meatloaf (three small thin portions) and eating our dessert, Jack walked past our table (without missing a step to stop), asking how it was ... my reply was, “It was alright, but you outdid me on the carrot cake.” He 'thanked' me trekking on by. Now we would have driven anywhere for a great meatloaf dinner ... our own marathon. To bring you to the best meatloaf ever, we would like you to know it is in our own backyard. The Brick Ridge Restaurant in Mt. Airy, owned by Chef Todd Bricken. Todd greets you warmly as your enter his premises. The portions that Todd serves are overly generous (usually you need a carryout container), and worth every $$ you spend. The atmosphere is pleasant and relaxing. Thank you, Todd, for the warmth you give your clientele, the exquisite service you give and the wonderful food you prepare. Marydon and Harold Ford
Mt. Airy | |