"mo 's challenge the deep sown presentation where fantastic food is made. check their expectations on the door (which is the whole way in the back) and they are well rewarded. in the spanne of a week, my family and took the lunch three times with so many good options on the island. the building, connected with the food bank and the Portuguese american club, has again on the late 1970s beginning of 1980 's? why yes, yes. the decor sleeps back in a sleep over camp vibe with bug juice and terrible cafeteria foodtable is on plaza but put all this aside and trust them to eat delicious results. Typically, if someone says, "you can't go wrong" with something on the menu, I'll increase an eyebrow in thoughtful. however, what I will say about the menu mo is that they find something that speaks to their preferences. the sandwiches have enough sort and taste to satisfy the most picky of eaters while the salads are dressed to perfection. while I personally enjoyed the banh mi, I doubled on the Italians who chose it back to back days I will have dreams about this sub and I would miss if I did not cover the chefs. on recommendation of the baker (which escapes the name) I took up a wrench. that [insert expletive] was crazy. in a house of 6 adults and 4 children we ordered 8 pieces of the most important limette cake and tar over the next days. my only wish, and I mean these whole hearts, is that mo's would ship his chefs over the country. could they send their important lime cake to nj? I'm going to withdraw at the moment when I think of her."
